Pumpkin Cheesecake Roll




  • 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


  • 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

How to: 


    1. Step 1Preheat oven to 350°. Line a 15” x 10” jelly roll pan with parchment and grease with cooking spray. 
    2. Step 2In a medium bowl, whisk together flour, 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. 
    3. Step 3Spread into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 15 minutes.
    4. Step 4Meanwhile, 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.
    5. Step 5Starting at a short end, gently but tightly roll cake into a log. Let cool completely.

    1. Step 1In a large bowl, combine cream cheese, melted butter, and salt. Using a hand mixer, whisk until light and fluffy.
    2. Step 2Add powdered sugar and vanilla and continue to mix until smooth. 
    3. Step 3When 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.

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