Quarantine Kitchen: At-home dessert from the Omni Grove Park Inn

by | Dec 16, 2020

The Omni Grove Park Inn

This year has been full of unprecedented times and situations. Due to the COVID-19 pandemic, many families and individuals will be cooking at home this holiday season. That’s why we are bringing the dishes to you all month long in our Quarantine Kitchen series. We talked to twenty-three chefs who willingly shared some of their favorite dishes to prepare for the holidays. Stay tuned Dec. 1 through 24 on the blog as well as our social media channels for a new dish to feature in your home each day and let’s get cooking!

The Omni Grove Park Inn, located in Asheville, prides itself on providing an authentic experience and local flavor for its customers. From the beautiful poolside view and golf course to the unique dining experience, the Omni offers unique experiences that anyone will enjoy, including beautiful and delicious pastries.

Ryan Stipp, Pastry Sous Chef at the Omni Grove Park Inn, graduated from Southeast Culinary & Hospitality College in 2012 and has worked for a variety of restaurants and hotels ever since, including Blackthorn Grille and the Chocolate Compass. He has developed many pastries and desserts throughout his years as a chef, including one of his favorite holiday desserts, a Pumpkin Roll. Not only does this dessert taste amazing, but has a presentation that will impress all your friends and family. Stock up on ingredients at your local farmers market, roadside stand or local retailer and tag us in your finished creations on social media at The North Carolina Department of Agriculture on Facebook or Got To Be N.C. on Instagram.

Chef Ryan Stipp

Pumpkin Roll

Makes 2 rolls total, 8 to 10 slices per roll


  • Pumpkin Cake:
    • 3/4 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon ginger, ground
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon cloves, ground
    • 3 eggs
    • 1/2 cup light brown sugar
    • 1/2 cup granulated sugar
    • 2/3 pumpkin purée
  • Cream Cheese Filling:
    • 5 ounces cream cheese, room temperature
    • 2.5 ounces butter, room temperature
    • 7.5 tablespoons powdered sugar
    • 3/4 teaspoons apple cider vinegar
    • 1/2 teaspoon ginger, ground
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon salt


  • Pumpkin Cake:
    1. Preheat oven to 350 degrees.
    2. Line a jelly roll pan with parchment and grease with cooking spray.
    3. Sift all dry ingredients together.
    4. In a stand mixer fitted with whisk, whip the eggs, sugars and pumpkin until smooth and thickened.
    5. Fold in dry ingredients and pour into prepared baking pan. Smooth with an offset spatula.
    6. Bake for 15 to 20 minutes or until the cake springs back to the touch.
    7. Remove from oven and allow to cool for five minutes.
    8. Invert onto fresh parchment and remove parchment from backside.
    9. Starting from the long end, roll up the cake and parchment together.
    10. Transfer to the refrigerator to cool completely before filling.
  • Cream Cheese Filling:
    1. Cream all ingredients with a stand mixer with a paddle until smooth and fluffy.
    2. Carefully un-roll the prepared cake and spread evenly onto the pumpkin roll, leaving a 1/4 inch border.
    3. Gently, re-roll the cake, using parchment to help with tension and unpeeling.
    4. Refrigerate the roll for 1 hour to eat.
    5. Dust with powdered sugar just before serving.
Pumpkin Roll