Pumpkin Cheesecake Roll

Ingredients:

  • Cooking spray
  • 1 cup sugar
  • ¾ cup flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon pumpkin spice
  • 3 eggs
  • 2/3 cup pumpkin puree
  • Filling
    • 8 ounces cream cheese (softened)
    • 1 tablespoon butter (melted)
    • 1 teaspoon vanilla
    • 1¼ cups powdered sugar
    • ½ teaspoon salt

Directions

Preheat oven to 350° F. Line a 15x10 inch sheet pan with parchment and grease with nonstick cooking spray.

In a large bowl, combine sugar, flour, salt, baking soda, pumpkin spice, eggs, and pumpkin puree until just combined. Spread into prepared baking sheet and bake until a toothpick inserted in the center of the cake comes out clean, 15 minutes.

Meanwhile, 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.

Starting at a short end, gently but tightly roll cake into a log. Let cool completely.

In a large bowl, combine cream cheese, melted butter, vanilla, powdered sugar, and salt. Using a hand mixer, whip until smooth.

When cake is cooled, gently unroll (it’s OK if it remains slightly curled) and spread with cream cheese mixture. Roll back up and dust with more powdered sugar. Slice and serve.

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