Name: Drunken Pumpkin Roll
Prep time: 30 min
Cook time: 10 min
Yield: 20-24 Servings
Ingredients: 3/4 cup cake flour ((I used gluten free)); 1 tablespoon ground cinnamon; 2 tablespoons ground ginger; 2 teaspoons ground allspice; 2 teaspoons nutmeg; 1/2 teaspoon sea salt; 4 egg yolks; 4 egg whites; 1/3 cup granulated stevia (OR powdered sugar); 2 tablespoons spiced rum (I like to use Captain Morgan Spiced Rum); 1 cup pumpkin puree; 1/4 cup granulated stevia for dusting (OR confectioners sugar); 1/4 cup spiced rum (For brushing on cake); 1 tablespoo vanilla extract; 1 tablespoon butter extract; 12 oz mascarpone cheese; 16 oz cream cheese; 1/4 cup granulated stevia (OR your favorite sugar); 2 tablespoons whipping cream; 1 tablespoon butter extract; 1 tablespoon vanilla extract; 1 teaspoon unflavored gelatin; 2 tablespoons spiced rum

What happens when you invite the Captain to the party? Drunken Pumpkin Rolls! I switched out a few things from the traditional pumpkin cheese roll and kicked it up a couple dozen notches by adding some Captain Morgan. This is a great make ahead desert that can be pulled out of the freezer a couple of hours before your get together.

Drunken Pumpkin Roll

‘Tis the season for all things pumpkin! This Drunken Pumpkin Roll combines the traditional recipe with spiced rum. Marizapan & cream cheese makes the most decadent filling for this kicked up dessert.

Drunken Pumpkin Roll

Servings	Prep Time	Cook Time	Passive Time
20-24Servings	30Minutes	10Minutes	2-24Hours

Servings	Prep Time
20-24Servings	30Minutes

Cook Time	Passive Time
10Minutes	2-24Hours

Ingredients

Pumpkin Roll
3/4 cup cake flour (I used gluten free)
1 tablespoon ground cinnamon
2 tablespoons ground ginger
2 teaspoons ground allspice
2 teaspoons nutmeg
1/2 teaspoon sea salt
4 egg yolks
4 egg whites
1/3 cup granulated stevia OR powdered sugar
2 tablespoons spiced rum I like to use Captain Morgan Spiced Rum
1 cup pumpkin puree
1/4 cup granulated stevia for dusting OR confectioners sugar
1/4 cup spiced rum For brushing on cake
1 tablespoo vanilla extract
1 tablespoon butter extract
Cream Cheese Filling
12 oz mascarpone cheese
16 oz cream cheese
1/4 cup granulated stevia OR your favorite sugar
2 tablespoons whipping cream
1 tablespoon butter extract
1 tablespoon vanilla extract
1 teaspoon unflavored gelatin
2 tablespoons spiced rum

Servings: Servings

Ingredients

Pumpkin Roll
3/4 cup cake flour (I used gluten free)
1 tablespoon ground cinnamon
2 tablespoons ground ginger
2 teaspoons ground allspice
2 teaspoons nutmeg
1/2 teaspoon sea salt
4 egg yolks
4 egg whites
1/3 cup granulated stevia OR powdered sugar
2 tablespoons spiced rum I like to use Captain Morgan Spiced Rum
1 cup pumpkin puree
1/4 cup granulated stevia for dusting OR confectioners sugar
1/4 cup spiced rum For brushing on cake
1 tablespoo vanilla extract
1 tablespoon butter extract
Cream Cheese Filling
12 oz mascarpone cheese
16 oz cream cheese
1/4 cup granulated stevia OR your favorite sugar
2 tablespoons whipping cream
1 tablespoon butter extract
1 tablespoon vanilla extract
1 teaspoon unflavored gelatin
2 tablespoons spiced rum

Servings: Servings

Instructions

Preheat oven 350 degrees
Mix dry ingredients in a mixing bowl
Beat egg yolks and sugars for 3 minutes
Add pumpkin & extracts, and rum. Mix for an additional minute
Add room temp egg whites to a bowl and whisk with clean beaters until egg whites have stiff peeks
Fold egg whites into pumpkin mixture in 2 parts
Spray 13x9 inch pan with coconut oil, line with parchment paper-pressing paper onto the pan, and spray the paper with parchment heavily with coconut oil. Dust with a couple tablespoons flour
Pour batter along the center of prepared pan and gently spread evenly over entire pan.
Bake for 10 minutes. It should be set but not browned. Do a quick toothpick test to make sure the center is done.
Remove from oven and brush with spiced rum.
Dust surface with stevia (or sugar) making sure everything is coated
Lay clean kitchen towel over the top of the pan. Hold the towel tightly in place as you flip the pan over onto the counter
The cake is now on the towel. Time to prep the other side of the cake.
Brush with rum and dust with stevia
Fold the edge of the towel over one of the long sides of the cake
Gently roll the cake WITH THE TOWEL
Cool seem side down on the counter for several hours
Make your cheese mixture- Cream mascarpone, whipping cream and cream cheese in mixer
Add stevia & extracts
Sprinkle gelatin over rum, stir until dissolved & add to the cheese mixture
When cake has cooled, gently unroll it. If it cracks it’s ok! Your delicious cheese concoction is going to hold everything together
Brush a little more rum onto the cake
Spread your cheese mixture over the cake
Gently roll cake jelly roll style
Cut the ends off of each end & cut in half if you want.
Wrap it up and store in fridge for a couple of days. Store it in the freezer if you aren’t serving it for more than a couple of days. Enjoy!

Recipe Notes

I have two of these in the freezer for New Year’s and after writing this blog I’m wondering if the hubs wouldn’t mind if I served it for dinner. Just kidding! Kinda...

Here is how to make Forking EPIC Drunken Pumpkin Roll...

Start by making your pumpkin cake base. Beat egg yolks and sugars for 3 minutes. Add pumpkin, extracts and rum & mix for another minute. With mixer on low, add in dry ingredients

Beat egg whites until they form stiff peaks. Gently fold into pumpkin cake base

Working gently, fold the rest of the egg whites

Spread into prepared pan

Bake until set but not browned

As soon as you get it out of the oven, brush the top with spiced rum and stevia (or whichever sugar you are using)

Lay clean kitchen towel over the top of the pan. Hold the towel tightly in place as you flip the pan over onto the counter. Brush with rum and sprinkle with stevia

Fold edge of towel over the cake and gently roll the cake up with the towel - starting one of the long sides. Place seam side down and allow to cool on the counter