Easy Pumpkin Cheesecake Roll

Prep:

30 m

Cook:

30 m

Ready in:

1 h 0 m

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With this classic pumpkin roll recipe, you'll have the most delicious swirls of cake and cream cheese!

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Servings: 8

Cooking spray

Sugar

1 cup

All-purpose flour

3/4 cup

Salt

1/2 tsp

Baking soda

1 tsp

Pumpkin spice

1/2 tsp

Large eggs

Pumpkin puree

2/3 cup

Powdered sugar

for rolling

To make the filling:

Cream cheese

12 oz, softened

Butter

1 tbsp, melted

Vanilla extract

1 tsp

Powdered sugar

1 1/4 cup

Salt

1/2 tsp

Preheat the oven to 350° F (180° C/Gas mark 4). Prepare a jelly roll pan by lining it with parchment paper and greasing it with cooking spray.
Combine 1 cup sugar, all-purpose flour, pumpkin spice, salt, baking soda, 3 large eggs, and pumpkin puree in a bowl. Spread the mixture into the pan. Bake in the preheated oven for 15 minutes. Use a toothpick to check for doneness: insert it in the center and see if it comes out clean.
Lay out a kitchen towel on the counter. Dust it with powdered sugar. Flip the cake onto the towel. Peel off the parchment paper.
Carefully roll the cake into a log starting at a short end. Allow the cake to cool completely.
Combine cream cheese, butter, vanilla extract, powdered sugar, and salt in a bowl. Whip until smooth.
Unroll the cake. Spread with the cream cheese mixture. Roll the pumpkin cake back up. Dust with powdered sugar.

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