Pumpkin Roll with Cream Cheese Filling

Why you’ll love it

• Stunning spiral with an easy technique.
• Make-ahead and freezer friendly for Thanksgiving.
• Uses canned pumpkin, no roasting needed.

Quick facts

Ingredients

For the cake

• 3 large eggs, at room temperature
• 1 cup (200 g) sugar
• 2/3 cup (160 g) canned pumpkin purée
• 3/4 cup (95 g) all-purpose flour
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• Powdered sugar, for the towel

For the filling

• 8 oz (225 g) cream cheese, softened
• 4 tbsp (55 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar
• 1 tsp vanilla extract

Step-by-step method

1. Prepare the pan. Heat the oven to 375°F (190°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment and grease it. Lay a clean kitchen towel on the counter and dust it generously with powdered sugar.

2. Make the batter. Beat the eggs and sugar 5 minutes, until thick and pale. Beat in the pumpkin. Fold in the flour, baking powder, spices and salt until just combined.

3. Bake. Spread evenly in the pan. Bake 12–14 minutes, until the top springs back when touched.

4. Roll while hot. Immediately turn the cake out onto the sugared towel and peel off the parchment. Starting at a short end, roll the cake up with the towel inside. Cool completely, seam side down, about 1 hour.

5. Make the filling. Beat the cream cheese, butter, powdered sugar and vanilla until smooth and fluffy.

6. Fill and re-roll. Gently unroll the cake, spread the filling evenly, leaving a 1/2-inch border, and roll it up again without the towel.

7. Chill and serve. Wrap in plastic and chill at least 1 hour. Dust with powdered sugar and slice.

Tips for the best result

• Don’t overbake: a dry cake cracks when rolled.
• Rolling it hot in the towel is the key to a crack-free spiral.
• Use a serrated knife for clean slices.

Storage

Refrigerate wrapped up to 5 days, or freeze up to 2 months. Thaw in the fridge.