Pumpkin Roll With Pumpkin Mousse Filling

Usually I would fill my pumpkin roll with a mixture of butter and cream cheese, but this pumpkin mousse filled roll is as good as!

Step 1: Ingredients and Method

Pumpkin Mousse:

1/3 c white chocolate chips

2 tbsp milk

1 block cream cheese

1/3 c icing sugar

1/3 c canned pumpkin puree

a couple drops orange oil flavoring (you can use 1 tsp grated orange peel)

1 envelope of dream whip, prepared as directed on the envelope (you can use 1 c heavy cream, whipped)

On high, melt white chips with milk for 1 minute, on microwave, stir and let cool to room temperature. Beat cream cheese with icing sugar until creamy then add in orange oil while keep beating, followed with pumpkin puree. Fold in whipped cream and mix well. Chilled in the fridge.

Pumpkin Roll:

3 eggs

1 c sugar

2/3 c canned pumpkin puree

3/4 c flour

1 tsp baking soda

1 tsp cinnamon powder

1/2 tsp ginger powder

1/4 tsp nutmeg powder, if freshly grated, please sift mixture

Beat eggs until light and fluffy on high speed, then beat in sugar until combined. Beat in pumpkin until well mixed then add in sifted flour, bsoda, cinnamon, ginger, and nutmeg on low speed, until combined.

Pour batter on a baking sheet which already greased, lined with parchment and greased again, spread evenly

Bake on preheated 350 F for 13-15 mins

Invert cake on a clean towel which already sprinkled generously with icing sugar, peel off paper, and carefully roll.

Let cake cool completely before filling.

Open rolled cake and fill, then roll again. Chilled for an hour before slicing