| Servings | Prep Time |
| 20-24Servings | 30Minutes |
| Cook Time | Passive Time |
| 10Minutes | 2-24Hours |
|
|
- 3/4cup cake flour(I used gluten free)
- 1tablespoon ground cinnamon
- 2tablespoons ground ginger
- 2teaspoons ground allspice
- 2teaspoons nutmeg
- 1/2teaspoon sea salt
- 4 egg yolks
- 4 egg whites
- 1/3cup granulated steviaOR powdered sugar
- 2tablespoons spiced rumI like to use Captain Morgan Spiced Rum
- 1cup pumpkin puree
- 1/4cup granulated stevia for dustingOR confectioners sugar
- 1/4cup spiced rumFor brushing on cake
- 1tablespoo vanilla extract
- 1tablespoon butter extract
- 12oz mascarpone cheese
- 16oz cream cheese
- 1/4cup granulated steviaOR your favorite sugar
- 2tablespoons whipping cream
- 1 tablespoon butter extract
- 1tablespoon vanilla extract
- 1teaspoon unflavored gelatin
- 2 tablespoons spiced rum
- 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 13×9 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!
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
Cream cheeses together with stevia, rum, and extract
When cake has cooled, gently unroll it. If it cracks it’s ok! Your delicious cheese concoction is going to hold everything together
Spread cheese mixture over cake
Gently roll cake up jelly roll style. I challenge you not to lick your fingers!
Cut off each end. I like to cut my roll in half so I can serve it twice! You could put a topping on this and just slice it at the party. 
I prefer to serve it sliced in one inch sections
Try this with my Cranberry Awesome Sauce!
And if you love pumpkin (and THIS would be so delish with my Cranberry Awesome Sauce too!) you’ll love these…
Pumpkin Spice Waffles