Brown Butter Olive Oil Pumpkin Roll
I love pumpkin but there are only a few pumpkin recipes I come back to and my Brown Butter Olive Oil Pumpkin Roll is one of them. This recipe is a spin off of my moms recipe that I grew up making every Thanksgiving and Christmas. It consist of a moist olive oil pumpkin sheet cake infused with lemon zest and juice that is rolled up in a delicious brown butter cream cheese frosting and dusted with powdered sugar. It is better than pumpkin pie in my opinion and is a must bake recipe for the holidays.
Equipment
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Hand Mixer
- 2 Mixing bowl
- 1 Measuring Cup Set
- 1 Powdered Sugar Shaker
- 1 Offset Spatula
- 1 Small Sauce Pan
Ingredients
Pumpkin Cake
- ¾ cup organic cane sugar or regular granulated sugar
- 2 eggs room temperature
- ¼ cup 100% pure virgin olive oil I love Kalamata Olive Oil
- 1 zested lemon optional
- 1 teaspoon lemon juice
- ⅔ cup 100% pumpkin puree not pumpkin pie filling
- 1 cup all purpose unbleached flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon pumpkin pie spice or ground cinnamon
- ¼ teaspoon sea salt
- ¼ cup powdered sugar for dusting
Brown Butter Frosting
- 6 oz unsalted butter if using salted butter omit the salt
- 8 oz cream cheese softened
- 1 cup powdered sugar
- ½ teaspoon pure vanilla extract
- pinch sea salt
- 1-2 tablespoons heavy cream or milk use more as needed
Instructions
- Start by preheating the oven to 375 degrees Fahrenheit.
- Next line a 10x15 baking sheet with parchment paper and then grease and flour.
- Now brown the butter for the frosting. Add 6oz butter to a small sauce pan over medium heat. Once the butter has melted, stirring frequently allow the butter to foam and form amber bits on the bottom of the pan. The aroma will be delightfully nutty. Then pour the browned butter into a bowl and let it cool.
- Let's make the cake! In a small mixing bowl combine flour, baking powder, baking soda, pumpkin pie spice (or cinnamon) and salt. Gently mix the dry ingredients together with a fork.
- In a large mixing bowl add sugar, eggs and olive oil. Mix them together 2-3 minutes until thick and a pale yellow.
- Beat in the pumpkin puree, lemon zest and lemon juice.
- Fold in the flour mixture with a rubber spatula until smooth. Stop mixing the moment the last bit of flour disappears.
- Pour the cake batter onto the greased pan, spreading the batter evenly to the edges of the parchment paper.
- Bake the cake at 375 F for 11-15 min until the cake is set to touch. If the cake springs back it is done. If crumbs stick to your finger it needs to bake longer.
- Loosen the edges of the hot cake with a knife and slide the cake onto a flat, heat proof surface.
- Quickly sprinkle the top of the warm cake with powdered sugar. This prevents the cake from sticking to the parchment paper when rolling. .
- Then roll the cake up starting at the long end or short end. It doesn't matter which way you roll. Just remember to re roll the cake the same way later.
- While the cake rests make the frosting.
- Place the brown butter into a mixing bowl, along with the softened cream cheese and cream together with a hand mixer 2-3 minutes until combined.
- Mix in the powdered sugar, the vanilla extract, salt and heavy cream another 2-3 minutes until the frosting is light and fluffy. Add more cream if needed.
- Take the cooled cake and unroll it carefully. Dollop and spread the frosting all the way to the edges with an offset spatula.
- Re roll the cake the same way you rolled it up the first time, peeling the parchment paper away as you roll. Then wrap the finished pumpkin roll in plastic wrap to refrigerate for at least an hour until chilled. I prefer to let it sit overnight.
- When you are ready to serve, remove the cake from the fridge, unwrap it, and sprinkle with extra powdered sugar if desired.
- That is it! Cut into your homemade pumpkin roll and enjoy. I like to cut a small piece off of each end to reveal the beautiful swirls.
Notes
Store leftovers in an airtight contain in the refrigerator for up to a week.