Ingredients for Pumpkin Cheesecake Roll
- Sugar
- 2 large eggs
- Cinnamon
- Flour
- Baking Soda
- 1 cup pumpkin puree
- 8 ounces cream cheese (softened)
- Butter
- 1/2 cup powdered sugar (for filling), 1/2 cup powdered sugar (for dusting)
- Vanilla
- Pecans
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How to Make Pumpkin Cheesecake Roll
- Preheat oven to 350°F (175°C). Line a 15x10 inch baking sheet with parchment paper.
- In a large bowl, whisk together 1 cup pumpkin puree, 1 cup granulated sugar, 2 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
- Pour batter onto the prepared baking sheet and spread evenly.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Meanwhile, in a medium bowl, beat together 8 ounces cream cheese (softened), 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and 1/4 cup heavy cream until smooth and creamy.
- Once the cake is baked, immediately sprinkle 1/2 cup powdered sugar evenly over a clean kitchen towel.
- Carefully invert the cake onto the powdered sugar-dusted towel, gently peeling off the parchment paper.
- Spread the cream cheese mixture evenly over the warm cake.
- Starting from a long side, tightly roll the cake into a log using the towel to assist.
- Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to allow it to set.
- Slice and serve chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
130g
Fat
54g
Carbs
13g
