Pumpkin Roulade with Ginger Buttercream

If you like pumpkin rolls then you will love this one.  The ginger kick in the filling really makes the fall flavors pop in this delicious and easy to make dessert.

Recipe adapted from Food Network

Ingredients:

Cake-

¾ cup all purpose flour

½ teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground nutmeg

½ teaspoon salt

3 large eggs at room temperature

½ cup truvia or 1 cup granulated sugar

¾ cup pumpkin puree

¼ cup confectioners sugar

Filling:

16 ounces reduced fat cream cheese at room temperature

1 ¼ cups confectioners’ sugar

2 tablespoons heavy cream

2 tablespoons dry crystalized ginger

Directions:

1. Preheat the oven to 375 degrees.  Line a 13×18 sheet pan with parchment paper and spray well with nonstick baking spray.  Flour the paper.
2. Sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a small bowl.
3. Place eggs and sugar in a mixing bowl and mix on medium speed for 3 minutes.
4. Reduce the speed to low and add the pumpkin and then flour mixture. 
5. Use a spatula to scrape the sides and fold in the rest of the flour
6. Pour the mixture over the baking sheet and spread it evenly.
7. Bake 12 minutes until the top springs back when touched.
8. Remove cake from the oven. 
9. Sprinkle powdered sugar on a sheet of parchment paper or a thin dish towel.
10. Invert the cake and gently transfer the cake to the parchment paper.
11. Roll the cake starting at the short end of the cake.  Cool rolled cake on a wire rack.
12. Make the filling.  Add Cream cheese and confectioners sugar to the stand mixer.  Beat for a minute and then add the heavy cream and crystalized ginger and salt. 
13. To assemble unroll the cake and spread the filling in an even layer. 
14. Reroll the cake and gently transfer to a container to refrigerate until ready to serve.
15. Dust with powdered sugar and slice using a warm knife.
16. Enjoy!