Pumpkin Swiss Roll with Maple Candied Pecans
After an extremely dry summer, our parched fields and lawns are happily soaking up the heavy rain of the passing coastal storms. The moody weather makes me want to wrap up in a woolen blanket with heavy socks and a hot cup of tea. (It can get chilly upcountry!) Cooler and rainy days naturally lead me to turn inwards with self-reflection and self-care. With bursts of golden sunshine simultaneously with the rain give way to vibrant rainbows, Hawaii’s vibrant signature. I took a hike with Winslow up through the ranch behind my cottage which is on the backside of Haleakala, Maui’s crater. It was drizzly with low-hanging clouds. No one was in sight for as long as my eye could see. We hiked through the pasture to a towering and ancient eucalyptus tree that stands nearly 15 feet wide. Throughout the entire 45-minute walk it sat under the arch of a double rainbow in the mist. It felt like a special treat just for us — a wink and a nod from the island. It was by far one of the longest rainbows I’ve ever seen. We ran back down, Winslow helping himself to droppings, of course, on the way, with the rainbow steadily “following” us home. Maui magic indeed.
These warm, cozy, and rainy days (if you’re in Maui) are a pumpkin lover’s delight. Pumpkins now adorn entryways and lanais, portly standing guard for the spooky season. If a specific type of produce ever represented a month, the pumpkin and October are the forever pairing. Have you ever noticed such a fervent, near obsession with anything pumpkin or pumpkin spice at this time of year? I never quite understood it as it often feels quite artificial in flavor, but in reality, pumpkin and squashes are quite bland! The sultry blend of spices is what truly brings pumpkin to life, in my opinion. I recently created a delicious autumnal Pumpkin Swiss roll with Maple Candied Pecans for my local favorite, Cabot Cheese. It is a rustic yet elegant presentation for the autumnal table. The candied maple pecans add a sweet crunch that adds a little texture to an otherwise smooth and creamy slice. I hope you enjoy it, and Happy October!
Pumpkin Swiss Roll with Maple Candied Pecans
Serves 6-8
Ingredients:
For the cake:
¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon pumpkin spice
1 teaspoon ground nutmeg
1 teaspoon baking powder
½ teaspoon ground cardamom
¼ teaspoon kosher salt
3 eggs, room temperature
¾ cup light brown sugar
1 teaspoon pure vanilla extract
1 tablespoon finely grated fresh ginger
2/3 cup fresh organic pumpkin purée
Powdered sugar for dusting
For the filling:
1 cup roughly chopped pecans
2 tablespoons brown sugar
2 tablespoons pure Vermont maple syrup
1 teaspoon ground cinnamon
1 teaspoon fresh orange zest
¼ teaspoon sea salt
1 tablespoon water
1 8 oz package Cabot Cream Cheese, softened
6 tablespoons Cabot unsalted butter, softened
½ cup powdered sugar
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F. Grease and line a 10" x 15" standard rimmed jelly roll tin with parchment paper.
Mix the flour, cinnamon, pumpkin spice, nutmeg, baking powder, cardamom, and salt in a mixing bowl. Sift the ingredients if necessary.
In a separate mixing bowl, crack the eggs and add the light brown sugar. Whisk together the eggs and sugar vigorously until foamy and light in color.
Beat in the pumpkin purée and grated ginger until thoroughly incorporated.
Slowly add the dry ingredients to the pumpkin mixture. Mix the batter well until no lumps remain.
Pour the batter evenly into the prepared tin, ensuring it reaches every corner.
Bake the cake for 15 minutes until soft and springy to touch, or an inserted toothpick comes out clean.
Allow the cake to cool at room temperature for 3 minutes in the tin.
Gently loosen the edges of the cake by running a knife along the sides.
Slide the cake with the parchment paper out of the tin onto a clean surface.
Grease another large piece of parchment paper, enough to cover the cake. Place the second greased piece of parchment paper on top of the cake, so it is sandwiched between both sheets.
Working from the shorter 10” end, gently roll up the cake using your hands as if you’re rolling up a piece of paper. It shouldn’t be too tight, but at least 2-3 complete rolls.
Allow the rolled cake to cool completely in the fridge with the parchment paper sheets.
Meanwhile, prepare the filling by adding the pecans, brown sugar, maple syrup, ground cinnamon, orange zest, sea salt, and water to a small skillet over low-medium heat.
Once the sugar melts and bubbles, stir the pecans constantly and reduce the heat to low. Continue to stir until the sugar has become syrupy and reduced and all the pecans are evenly coated.
Once there is no longer any liquid, and the pecans are glossy, remove the skillet from the heat.
Transfer the pecans to a plate lined with parchment paper to cool completely. If they have begun to stick together like taffy, gently break them up with your hands or a knife.
Continue to prepare the filling by combining the cream cheese, butter, powdered sugar, and pure vanilla extract into a medium-sized mixing bowl.
Whisk the ingredients together until creamy and smooth. If there are any lumps, allow the filling to sit in the sun or a warm place for 10 minutes and continue to whisk until light and fluffy.
To assemble the cake, gently unroll the cake and remove the top piece of parchment paper.
Evenly spread the cream cheese filling over the entire cake.
Sprinkle the cooled candied pecans evenly over the cream cheese filling.
From the shorter end, re-roll the cake with the filling inside, removing it from the bottom layer of parchment.
Place the cake seam side down onto your serving plate. Trim both ends with a serrated knife for a clean finish.
Generously dust the top with powdered sugar to serve. Store any remaining cake in the refrigerator.
