With the signature swirl and rich cream cheese filling, the pumpkin roll has a lifetime spot on our must-have fall desserts list—especially when we're looking to impress. If rolling up a cake into a log seems crazy intimidating (How does it not crack? How will it stay rolled?), no need to fret—this easy recipe will answer all your need-to-know q’s. With this step-by-step recipe, you'll achieve perfect swirls of cake and cream cheese filling guaranteed to have everyone oohing and aahing when you slice into it this Thanksgiving. Follow our simple tips, and before you know it you'll be kicking off pumpkin season with the most impressive fall dessert there is.
How to keep a pumpkin roll from cracking:
Our top tip? Roll 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 make it pliable and inhibit any cracks—if you wait until it's cool it will likely already be too dry.
Top tips for making a pumpkin cheesecake roll:
— 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. That being said, 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.
Storage and make ahead.
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, wrap tightly and store for 2-3 months. Simply thaw it overnight in the refrigerator before you're ready to serve.
Have you tried making our pumpkin cheesecake roll? Let us know how it went in the comments below!
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- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 1 hr
Ingredients
For the cake:
Cooking spray
- 3/4 c.
all-purpose flour
- 1/2 tsp.
kosher salt
- 1 tsp.
baking soda
- 1/2 tsp.
pumpkin spice
- 3
large eggs
- 1 c.
granulated sugar
- 2/3 c.
pumpkin puree
Powdered sugar, for rolling
For the filling:
- 12 oz.
cream cheese, softened
- 1 tbsp.
butter, melted
- 1/2 tsp.
kosher salt
- 1 tsp.
pure vanilla extract
- 1 1/4 c.
powdered sugar
Directions
For the cake:
- Step1Preheat oven to 350°. Line a 15” x 10” jelly rollpan with parchment and grease with cooking spray.
- Step2In a medium bowl, whisk togetherflour, salt, baking soda, and pumpkin spice. In a separate large bowl, whisk together eggs, sugar, and pumpkin puree by hand until smooth. Add dry ingredients to pumpkin mixture and whisk just until combine.
- Step3Spread into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 15 minutes.
- Step4Meanwhile, 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.
- Step5Starting at a short end, gently but tightly roll cake into a log. Let cool completely.
For the filling:
- Step1In a large bowl, combine cream cheese, melted butter, and salt. Using a hand mixer, whisk until light and fluffy.
- Step2Add powdered sugar and vanilla and continue to mix until smooth.
- Step3When 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.
Lena Abraham
Contributor
Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
