Ingredients
Cooking spray
1 c. granulated sugar
3/4 c. all-purpose flour
1/2 tsp. kosher salt
1 tsp. baking soda
1/2 tsp. pumpkin spice
3 large eggs
2/3 c. pumpkin puree
Powdered sugar, for rolling
12 oz. cream cheese, softened
1 tbsp. butter, melted
1 tsp. pure vanilla extract
1 1/4 c. powdered sugar
1/2 tsp. kosher salt
Preparation
Step 1Preheat oven to 350°. Line a 15” x 10” jelly roll pan with parchment and grease with cooking spray. In a large bowl, combine sugar, flour, salt, baking soda, pumpkin spice, eggs, and pumpkin puree until just combined. Spread into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 15 minutes.Step 2Meanwhile, lay out a large kitchen towel on your counter (try to use one with little to no texture) and dust with powdered sugar. When cake is done baking, flip onto kitchen towel and gently peel off parchment paper.Step 3Starting at a short end, gently but tightly roll cake into a log. Let cool completely.Step 4Meanwhile, make filling: In a large bowl, combine cream cheese, melted butter, vanilla, powdered sugar, and salt. Using a hand mixer, whip until smooth.Step 5When cake is cooled, gently unroll (it’s ok if it remains slightly curled) and spread with cream cheese filling. Roll back up and dust with more powdered sugar. Slice and serve.
Roll it when it’s warm. This is the most important step to get a beautiful pumpkin roll: Roll your cake up as soon as it comes out of the oven. Have a large kitchen towel ready by dusting it with powdered sugar, then carefully flip the warm cake onto the kitchen towel and remove the parchment paper. Tightly roll up the cake and place it seam side down so that it stays. The warmth will and make it pliable and inhibit any cracks, but if you wait until it’s cool it will likely already be too dry. Make a nice and thick cream cheese frosting. A good frosting consistency is important because you don’t want the frosting squeezing out when you roll the cake back up. A stiffer cream cheese frosting will hold the cake together nicely, giving you beautiful clean slices. Tip: The frosting shouldn’t be so stiff that it tears the cake as you spread it on, but should hold its shape! Don’t frost before it’s completely cool. You should never frost a cake before it’s cool as it would melt the frosting, but it’s important to note that a rolled cake will take longer to cool than normal. Feel free to place the cake in the fridge for 30 minutes or so to help it cool down faster, and fridge it again before slicing for even cleaner slices. Store it well! If you’re looking to make this stunning dessert ahead of time, an assembled pumpkin roll can be stored in the fridge — wrapped in storage wrap — for around two to three days. If you’re looking to freeze your roll, no prob: It will last in your freezer for 2-3 months! Simply thaw it overnight in the refrigerator before you’re ready to serve. Looking to make another log cake? Make our Yule Log Cake this holiday season! Have you tried making our pumpkin cheesecake roll? Let us know how it went in the comments below!
