Pumpkin-Pistachio Roll

I love fall.   Not only does the weather turn crisp and my cashmere sweaters are in heavy rotation, but baking takes on a different tone.  While spring and summer may emphasize fresh fruits and cool temperatures, in the autumn it's all about warm spices like cinnamon, nutmeg and cloves.

Pumpkin is the quintessential fall flavor.  Pumpkin pie, pumpkin bread, pumpkin whoopie pies - I love them all!  This pumpkin roll is one I'll be adding to the line-up.  I took the original recipe from Libby's and replaced the cream cheese filling with pistachio Swiss meringue buttercream.  Yes, I know cream cheese is traditional, but pistachio is a personal favorite of mine and I thought the two flavors would go well together.  I wasn't wrong...try it for yourself. 

Pumpkin-Pistachio Roll

Makes one cake that serves about 10.

Pumpkin Cake

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin puree (not pumpkin pie filling)
1 cup pistachios, chopped 

Pistachio Buttercream
2 large eggs
1/2 cup granulated sugar
pinch of salt
1 cup (2 sticks) unsalted butter, at room temperature and cut in to quarters
1/4 cup pistachio paste 

For the cake:

Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with pistachios.

Bake for 13 to 15 minutes or until top of cake springs back when touched.  Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. 

For the buttercream:

Combine eggs, sugar and salt in the bowl of a stand mixer; place bowl over pan of simmering water.  Whisking gently but constantly, heat mixture until thin and foamy and registers 160 degrees on instant-read thermometer.  

Beat egg mixture on medium-high speed with whisk attachment until light, airy and cooled to room temperature, about 5 minutes.  Reduce speed to medium and add butter, one piece at a time.  (Don't worry if the buttercream looks curdled, keep beating and it will smooth out!)  Once all the butter is incorporated, add pistachio paste, increase speed to high and beat 1 minute light, fluffy and thoroughly combined. 

To assemble the roll:

Carefully unroll the cooled cake.  Spread pistachio buttercream over the entire cake.  Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.  Sprinkle with powdered sugar before serving, if desired.