Happy Halloween! I know the last thing we need today is one more sweet treat, but I couldn't help myself yesterday and I made one of my cinnamon pumpkin rolls. I'm not a huge fan of the traditional cream cheese filling so I added a cocoa and Nutella filling to mine. Chocolate makes everything better, right?? I also love the combo of pumpkin and chocolate together. This has become a fall time favorite in my family and is a great desert to bring to Thanksgiving as well!
- Butter, for greasing the baking sheet
- 1/3 cup powdered sugar
For the Cake:
- 1 1/4 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1 1/4 teaspoons fine sea salt
- 1 1/4 cups sugar
- 3 large eggs, at room temperature
- 1 cup canned pumpkin puree
For the Nutella Filling
- 4 oz. regular cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 cup Nutella chocolate-hazelnut spread
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 11-by-17-inch rimmed, nonstick baking sheet. Line the pan with parchment paper and butter the parchment paper. Lay a clean kitchen towel on a work surface and dust with powdered sugar.
For the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder and salt. In the bowl of a standing mixer with the beater attachment, beat the sugar and eggs together on high speed until thick, about 2 minutes. Beat in the pumpkin puree. Gradually beat in the flour mixture until just combined. Pour the batter into the prepared pan and spread evenly. Bake until the cake springs back when touched, about 12 minutes.
Run a thin metal spatula around the edges of the cake and immediately invert the pan onto the kitchen towel. Carefully peel off the parchment paper. Starting at the narrow end, roll up the cake and towel together into a log. Cool completely on a wire rack, about 45 minutes.
For the filling: In the bowl of a standing mixer fitted with the beater attachment, combine the cream cheese and unsalted butter. Beat on high until smooth and light, about 5 minutes.
Add the powdered sugar and cocoa powder to the bowl and mix on low until fully incorporated. Increase the speed to high and beat again until light and fluffy, about 2 minutes. Add the Nutella and mix on low, just until combined.
To Assemble: Carefully unroll the cake and remove the towel. Using an offset spatula, spread the filling over the cake. Roll up the cake and wrap in plastic wrap. Refrigerate for at least 2 hours. When ready to serve, cut the roll into 1/2-inch-thick slices and arrange on a platter.