My family has been serving this pumpkin roll every Christmas Eve for as long as I can remember. This last Christmas was no exception. Traditions are so heartwarming. This cake is not too sweet—the perfect ending to a special dinner. —Carolyn Rockwell, Milwaukie, Oregon
Ingredients
- 3 large eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 3/4 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Confectioners' sugar
- filling:
- 3/4 cup heavy whipping cream
- 2/3 cup part-skim ricotta cheese
- 1/2 cup sugar
- 1/2 cup miniature semisweet chocolate chips
Directions
- Preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper.
- In a large bowl, beat eggs on high speed 3 minutes. Gradually add confectioners' sugar, beating until thick and lemon-colored. Beat in pumpkin. In another bowl, whisk flour, pie spice, baking powder and baking soda; fold into egg mixture. Transfer to prepared pan, spreading evenly.
- Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners’ sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
- For filling, in a bowl, beat cream until stiff peaks form. In another bowl, mix ricotta cheese and sugar until blended; stir in chocolate chips. Fold in whipped cream.
- Unroll cake; spread filling over cake to within 1/4 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Dust with confectioners’ sugar. Refrigerate, covered, at least 3 hours before serving.
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