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Pumpkin Roll ~ Buche de Thanksgiving

September 27, 2011

Pumpkin Roll

Pumpkin Roll

Do you realize that Thanksgiving is coming up?  Do you have a plan?  Do you have a baking list made up?  If you are still working on your Thanksgiving baking list make room for this roll!  As soon as I saw this lovely cake I had to make it.  I have never really been a huge fan of pumpkin but recently I have come to love it.  I am making a serious effort to incorporate foods that are in season or that are freshly harvested into my cooking and baking.  I am eating according to season 🙂  Back to this Thanksgiving business, I am astounded at how quickly  it is creeping up on us.  There are only 12 baking days left until Thanksgiving weekend is here, crazy!  This weekend is the perfect opportunity to get lots of baking done before the holiday is here.  Although, Thanksgiving isn’t really a holiday where the majority of the baking can be frozen like at Christmas so maybe there is nothing to be worried about.  A few fresh pies and a couple of other small treats and then all that’s left is the main meal.  So, I am over reacting just a little, still it is far better to be prepared than not.  Besides being pretty to look at this nicely spiced, honey colored Pumpkin Spice Cake is light and moist with a mild pumpkin flavor.  It’s a Buche de Thanksgiving 🙂

Pumpkin Roll ~ Buche de Thanksgiving


Pumpkin Roll

3/4 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

3 large eggs, room temperature

1 cup granulated white sugar

1/2 teaspoon pure vanilla extract

2/3 cup pumpkin puree


8 ounces cream cheese, room temperature

2 tablespoons butter, room temperature

1 cup icing sugar

1/2 teaspoon pure vanilla extract

1 cup chopped walnuts or pecans


icing Sugar

To Prepare the Pumpkin Roll ~ Buche de Thanksgiving

Preheat oven to 375 degrees F and place oven rack in the center of the oven.   Butter, or spray with a non-stick vegetable spray, a 15 inch x 10 inch baking pan, line it with parchment paper, and then butter and flour the parchment paper.

Sift, the flour, baking powder, baking soda, cinnamon, and allspice, in to a large bowl.

Place the eggs along with the sugar in your electric mixer, fitted with the paddle attachment.   Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)  Beat in the vanilla extract and pumpkin puree. Gently fold in the sifted flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or knife.

Bake for about 11 – 14 minutes or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.

Immediately upon removing the cake from the oven invert the pumpkin roll onto a clean dish towel that has been sprinkled with confectioners’ sugar. Carefully remove the parchment paper, sprinkle lightly with icing sugar, and roll up the pumpkin roll, with the towel, while it is still hot and pliable. Place on a wire rack to cool.

To prepare the filling

Beat the cream cheese, butter, and vanilla extract until light and fluffy. Add the sugar and beat until smooth. Then fold in the nuts.

To assemble the pumpkin roll

Unroll the pumpkin roll, spread with the filling, and reroll. Transfer to your serving platter. Cover, and chill in the refrigerator for a few hours or overnight. (You can serve this cake immediately but chilling it for a few hours, or even overnight, sets the filling and makes it easier to slice.) Just before serving, dust with icing sugar.

Serves about 6 – 8 people.

From the

Pumpkin Roll

Pumpkin Roll

This pumpkin roll is divine!  If you love pumpkin or even if you don’t I have a feeling you’ll enjoy this pumpkin roll.  I think this pumpkin roll should be on everyone’s table this Thanksgiving!

From our kitchen to yours,
Sydney Jones


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