- Susan Selasky Detroit Free Press
Pumpkin Ginger Crunch Roll
Makes: One 15-inch roll
Prep time: 30 minutes
Total time: 1 hour
2/3 cup pumpkin puree
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
3/4 cup flour
1 tablespoon pumpkin pie spice
1/2 tablespoon cinnamon
Cream cheese filling
8 ounces cream cheese (softened)
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon maple syrup
2 tablespoons margarine
1 tablespoon heavy cream
1 1/2 to 2 cups ginger snap cookies
1 1/2 to 2 cups chopped walnuts (toasted)
Preheat the oven to 350 degrees. Coat a half sheet tray (10-by-15 inches) with nonstick spray and cover bottom with parchment. Spray the top of the parchment as well as the sides. In a medium bowl, whisk together all the cake ingredients i until combined and there are no lumps.
Spread an even layer of pumpkin batter in the prepared pan and bake for 12-14 minutes or till set. Remove from oven and let pumpkin roll cool to room temp and spread the cream cheese filling evenly across entire pumpkin sheet.
Meanwhile, prepare the cream cheese filling. With the paddle attachment on the mixer beat the cream cheese till smooth and fluffy. Stir in the remaining filling ingredients and beat till smooth.
In a food processor chop the ginger snap cookies till they are more of a crumble consistency. Sprinkle toasted chopped walnuts and chopped cookies evenly on pumpkin roll sheet.
Going length wise roll the pumpkin sheet till completely in the form of a log. Dust with cinnamon and decorate as you would like.
From Sandi Fox, executive pastry chef and bakery manager, Holiday Market, Royal Oak, Mich.