Pumpkin Ho-Hos
A Classic Re-imagined for the Fall! Everything you remember from this classic treat with a Twist Special for Halloween!
Average Rating:
5 / 5, 0 votes

Servings: 6-8 Rolls
Prep Time: 45 Minutes Minutes
Bake/Cook Time: 10 Minutes Minutes

Ingredients:

Cake:  
   
3 Large Eggs, Separated
2/3 Cup (176 g) Sugar
2/3 Cup (155 g) Canned Pumpkin Puree
1/2 Cup (70 g) Authentic Foods Steve's GF Cake Flour Blend
1 TSP Baking Soda
1/2 TSP Ground Cinnamon
1/8 TSP Salt
   
Filling:  
   
1 Cup (227 g) Cream Cheese, softened
2 TBSP (28 g) Butter, softened
7/8 Cup (110 g) Confectioner's Sugar (Powdered Sugar)
1/2 TSP Authentic Foods Vanilla Powder
1/4 Cup Crushed Salted Roasted Pecans (Optional)

Directions:

  1. Preheat oven to 375F. Grease one half sheet pan (17 in. x 13 in.) and line with parchment paper along the bottom.
  2. Combine cake flour, baking soda, cinnamon, and salt in a bowl and set aside.
  3. Place egg yolks in a bowl with half of sugar and whisk until very thick and pale in color.
  4. In mixer bowl beat egg whites on high until starting to foam and steadily begin adding remaining half of sugar. Beat on high until stiff peaks are achieved.
  5. While egg whites are whipping add pumpkin puree to egg yolk mixture and mix until well combined.
  6. Once ready the egg whites can be added into the egg yolk/pumpkin mixture alternately with the dry mixture. Ingredients can be added in 2-3 additions each gently folding them in as to not deflate the whipped egg whites.
  7. Bake in 375F oven for about 10 minutes or until lightly browned and center springs back up when gently pressed.
  8. When cake is pulled out of the oven immediately remove from sheet pan and place top side down and a clean sheet of parchment or a lint free kitchen towel. Starting from end closest to you roll up cake with parchment or towel into a cylinder as tightly as possible. Keep tightly rolled up until cake is completely cooled.
  9. While cake is cooling begin making cream cheese filling. Place softened cream cheese and butter in mixer bowl with the paddle attachment and begin mixing on low to medium speed. Allow cream cheese and butter to mix until very light and fluffy in texture. This can take 5 to 10 minutes.
  10. While cream cheese is mixing sift confectioner’s sugar and vanilla powder and stir to combine.
  11. Once cream cheese mixture is ready stop mixer and add confectioner’s sugar and vanilla powder. Start mixer on lowest setting until sugar is mostly incorporated then increase to medium. Allow to mix until frosting is very smooth in texture.
  12. Once cake is cooled unroll and place filling inside cake. Using a spatula spread filling out leaving a small gap on each side and about half an inch on outside edge to allow cake to come together to seal when rolled up. Sprinkle pecans or mini chocolate chips for added texture. Then gently roll the cake from inside edge until completely rolled up.
  13. When finished rolling up cake place in freezer for 1-2 hours or in fridge overnight for cream cheese filling to firm up before slicing.

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