Festive Foliage Pumpkin Roll

Happy Thanksgiving! Celebrate with this twist on a classic recipe that's extra healthy for the soul.

Ingredients:

For the Pattern Batter:

3 Tbsp butter, room temperature

3 egg whites, room temperature

1/2 cup icing sugar

2/3 cup AP flour

gel food coloring

For the Pumpkin Cake:

3/4 cup AP flour

1/2 tsp baking powder

1/2 tsp baking soda

2 tsp pumpkin pie spice

1/2 tsp salt

1 cup granulated sugar

2 Tbsp brown sugar

3 eggs, room temperature

2/3 cup pumpkin puree

1 tsp vanilla extract

icing sugar for dusting/rolling

For the Cream Cheese Filling:

1/2 cup butter, room temperature

1 1/2 cup icing sugar

1/4 tsp salt

1/4 cup pumpkin spice creamer (can sub for regular half half and add 1 tsp pumpkin pie spice)

1/2 cup cream cheese, room temperature

Directions:

1. Preheat oven to 350 F. Grease a 10 x 15 baking sheet and line with parchment or wax paper. Spray the top of wax paper with nonstick cooking spray. If using a stencil, trace the design onto the bottom of the paper before placing in the baking sheet.

2. Begin sifting together the dry ingredients for the pattern batter. Set aside.

3. In a standing mixer, beat together the egg whites and butter. Gradually add in the flour and sugar.

4. Divide the pattern batter according to the amount of colors you want to use. Color the batter by mixing in the gel food colors. Once you've made your desired colors, add them to separate piping bags.

5. Begin to pipe your design directly on the parchment or wax paper in the baking sheet. Once you've finished piping your design, place the baking sheet in the freezer and get started on the pumpkin cake batter.

6. Sift together the dry ingredients for the pumpkin cake (flour, baking powder, baking soda, spices and salt), and set aside.

7. In a standing mixer, combine sugars and eggs, beat for about 3 minutes until light and fluffy. Add in the pumpkin puree and vanilla extract. Mix for another 2 minutes, until combined.

8. Add the sifted dry ingredients and continue to mix on low speed, just until combined. Scrape down the sides of the bowl.

9. Remove your piped batter from the freezer and pour the pumpkin cake batter directly on top of it. Carefully smooth the top of your batter. Place the cake in the oven and bake for 16-20 minutes, until the edges of the cake begin to brown and center of cake springs back when pressed.

10. As soon as the cake is done baking, WORK QUICKLY. Loosen the cake from the pan by running a straight edge along the sides. Spray a piece of wax paper with nonstick cooking spray and place on top of cake. Place the bottom of a larger cookie sheet on top of the cake and carefully flip, transferring the cake out of the pan and onto the larger sheet.

11 Remove the wax paper from the bottom of the cake to reveal your design. Liberally sprinkle the cake with icing sugar. (Don't be afraid to add more sugar. This cake is extremely moist, and the sugar will dissolve!)

12. Sprinkle both sides of a cotton tea towel with icing sugar and drape over the cake. Flip the cake once again onto a flat surface such as a cutting board, so that the tea towel is on the bottom. Remove the wax paper from the top of the cake.

13. Begin to roll the cake from the skinny edge, keeping the tea towel rolled into it. Once you've completely rolled the cake, wrap the remaining length of the tea towel (if any) around the cake to tighten. Wrap the cake in plastic wrap and place in the refrigerator for at least 2 hours. The cake should be completely cool before removing from the refrigerate, if you rush this step, you'll risk cracking your cake when unrolling.

14. Get started on the cream cheese filling by combining the butter, icing sugar, and salt in a standing mixer. Mix on medium speed until light and fluffy.

15. Add the creamer to the bowl and continue mixing on low speed for about 2 minutes, then on medium speed for 4 minutes, until fully combined and creamy. Scrape down the sides and place in a separate bowl. Set aside.

16. Add cream cheese to the mixer bowl and whip on medium speed until all lumps are gone. Gradually add the buttercream mixture to the cream cheese and mix until fully combined. Chill until you're ready to assemble the cake.

17. Once the cake roll is completely cool, remove from the refrigerator and remove plastic wrap. Carefully unroll the cake, the cake will look warped in some places, this is a good sign. It should not have cracks in it.

18. Gently spread the frosting into the cake in an even layer. Roll the cake once again, leaving the towel out. Wrap in plastic wrap and place in the refrigerator for at least 4 hours.

19. Slice into 1-inch slices and enjoy!