Pumpkin Cake Roll with Toffee Cream Cheese Filling

Just because it was my birthday yesterday did not mean I was going to give myself a break from cooking. I had no intention of making something awesome for dinner - I planned on being taken out for that. I decided instead to make myself a cake. I know, I know, I hate cake. This is pumpkin we're talking about though. Pumpkin...toffee...cream cheese. Even the most cake-hating people can't resist those four words. I found this recipe and decided that my birthday was the perfect day to test it out.

Pumpkin Cake Roll with Toffee Cream Cheese Filling

• 1 cup plus 3 tbsp flour
• 1 tsp baking powder
• 3/4 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp allspice
• 1/2 tsp salt
• 4 large eggs
• 1 1/4 cups sugar
• 3/4 cup pumpkin puree
• 1 tsp fresh lemon juice
• 2 tbsp molasses
• 6 oz. Neufchatel cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1/2 tsp vanilla extract
• 1 3/4 cups powdered sugar
• 1/4 cup Heath bits
• 1/4 cup chopped pecans
• 2/3 cup heavy whipping cream

Heat oven to 375°. Cut parchment paper to fit on bottom of a 10 x 15 jelly roll pan and lightly grease with cooking spray. Set aside. Whisk together 1 cup flour, baking powder, cinnamon, ground ginger, allspice and salt; set aside.

Using a mixer, beat eggs and sugar on high speed for roughly 4 minutes or until fluffy. Stir in pumpkin puree and lemon juice then slowly add the flour mixture.

Place 1/4 cup of the batter in a small bowl with 3 tbsp flour and molasses. Mix then transfer to a ziploc bag. Cut one of the corners and pipe designs onto the parchment paper in the pan (I did swirls). Place in freezer for 15-20 minutes. Once frozen, spread remaining batter over designs then quickly smooth.

Bake 16-17 minutes. Run a knife around the edges and turn cake onto a wire rack. Gently remove parchment paper and turn cake over onto a tea towel, design side down. Dust top of cake with flour then roll the cake to form a log, wrapping with the towel as you roll (start at the short end). Allow to cool in towel.

In a bowl, mix together cream cheese and butter until smooth. Add vanilla and powdered sugar and mix. Stir in toffee and pecans. In a separate bowl, whip the heavy cream until firm peaks form. Fold cream cheese mixture into whipped cream until completely mixed.

Gently unroll cooled cake and remove towel. Spread the filling on the cake and reroll. Place seam side down on serving platter. Cover with plastic wrap and chill at least 1 hour or until ready to serve. 

Adapted from: Ladies' Home Journal, November 2013