Pumpkin rolls, with their swirl and creamy cream cheese filling, are always on our fall dessert list, especially when we want to impress.
To roll a cake into a log sounds daunting (How does it not crack? Never worry about how it will stay rolled—this simple recipe will answer all your questions.
This step-by-step recipe will give you flawless swirls of cake with cream cheese filling that will have everyone oohing and aahing on Thanksgiving. Follow our simple instructions and you'll be making the best fall treat to start pumpkin season.
How to avoid pumpkin roll cracking: Our best advice? Warm up and roll. The most crucial step to a stunning pumpkin roll: Roll your cake immediately after baking.
Dust a large kitchen towel with powdered sugar, then carefully flip the heated cake onto it and remove the parchment paper. Roll the cake tightly and set it seam-side down to remain. Heat makes it malleable and prevents cracks; waiting until it's chilly will likely be too dry.
Top tips for making a pumpkin cheesecake roll: Thicken cream cheese icing. The frosting shouldn't squeeze out as you roll the cake back up, thus it should be consistent.
Ingredients for cake: Cooking spray 3/4 cup all-purpose flour Kosher salt, 1/2 tsp 1 tsp baking soda 1/2 tsp pumpkin spice 3 big eggs 1 cup granulated sugar
2/3 cup pumpkin purée Sugar powder for rolling For filling: 12 oz. softened cream cheese 1 Tbsp melted butter Kosher salt, 1/2 tsp 1 tsp pure vanilla extract 1 1/4 c. powdered sugar