Filling and Frosting



  • Heat oven to 375°. Coat a 15 x 10 x 1-inch pan with nonstick cooking spray. Line pan with wax paper; coat paper with spray.

  • In a medium bowl, whisk flour, baking powder, pumpkin pie spice and salt.

  • In a large bowl or in a stand mixer, whip eggs at medium speed until slightly thickened, about 2 minutes. On high speed, beat in granulated sugar 1 tbsp at a time until thick and lemon-colored, about 5 to 7 minutes. On low, beat in pumpkin puree. Fold in flour mixture in 2 batches. Spread evenly in prepared pan.

  • Bake at 375° for 10 to 12 minutes, until cake springs back slightly when pressed. Meanwhile, sift 1/4 cup of the confectioners' sugar over a clean kitchen towel. When cake is done, loosen edges and immediately invert onto prepared towel. Remove pan and wax paper. Sift remaining 1/4 cup confectioners' sugar over cake. From a short end, roll up cake with towel, jelly roll fashion. Cool completely on a wire rack for at least an hour.


  • In a small saucepan, whisk pumpkin puree, egg yolk and 3 tbsp of the granulated sugar. Cook for 5 minutes over medium heat, stirring frequently (mixture should reach 160°). Transfer to a medium bowl. Refrigerate for 20 minutes.

  • Once cake is cool, gently unroll. Whip 1/4 cup of the heavy cream with 1 tbsp of the remaining granulated sugar to stiff peaks. Fold into filling and spread over cake. Re-roll without towel.


  • Whip remaining 1 1/4 cups cream with remaining 2 tbsp sugar to stiff peaks. Spread over cake roll. Dust with a little pumpkin pie spice, if desired. Refrigerate until serving.

Nutrition Facts

271 calories; 13 g total fat; 128 mg cholesterol; 135 mg sodium. 35 g carbohydrates; 5 g protein;