With its signature swirl and rich cream cheese filling, the pumpkin roll deserves a spot on your must-have fall dessert list—especially when you’re aiming to impress. If the idea of rolling a cake seems intimidating (How does it not crack? How will it stay rolled?), don’t worry! This easy recipe will answer all your questions. With our step-by-step guide, you’ll create perfect swirls of cake and cream cheese filling that will have everyone oohing and aahing when you slice into it this Thanksgiving. Follow these tips, and you’ll kick off pumpkin season with the most impressive fall dessert.
How to Keep a Pumpkin Roll from Cracking
Top Tip: Roll when it’s warm. This is the most important step! Roll your cake as soon as it comes out of the oven. Have a large kitchen towel ready, dusted with powdered sugar. Carefully flip the warm cake onto the towel and remove the parchment paper. Tightly roll up the cake and place it seam side down. The warmth keeps the cake pliable and helps prevent cracks—if you wait until it cools, it will likely dry out and crack.
Top Tips for Making a Pumpkin Cheesecake Roll
- Cream Cheese Frosting Consistency: A thick frosting is key. You want a consistency that holds its shape without squeezing out when rolling. It should be spreadable but not so stiff that it tears the cake.
- Cool Before Frosting: Always frost a completely cooled cake. Since a rolled cake takes longer to cool, consider refrigerating it for about 30 minutes to speed up the process. For cleaner slices, refrigerate again before slicing.
Storage and Make-Ahead
You can make this stunning dessert ahead of time. An assembled pumpkin roll can be stored in the fridge, wrapped in plastic wrap, for 2-3 days. If you want to freeze it, wrap tightly and store for 2-3 months. Just thaw overnight in the refrigerator before serving.
Ingredients
For the Cake:
- Cooking spray
- 3/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon pumpkin spice
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- Powdered sugar (for rolling)
For the Filling:
- 12 oz cream cheese, softened
- 1 tablespoon butter, melted
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 1/4 cups powdered sugar
Directions
see continuation on next page
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