Pips Pumpkin Roll

The pumpkin roll is one of those fall desserts that looks far more complicated than it actually is. A thin, spiced pumpkin cake gets rolled up in a towel while still warm, chilled, then unrolled and filled with a sweet cream cheese filling before being rolled back up for that stunning spiral reveal.

Beating the eggs for a full five minutes is what makes this cake flexible enough to roll without cracking. That long whip incorporates air and builds a sponge-like structure that bends instead of breaks. Ginger and cinnamon bring the warm spice, while a touch of lemon juice brightens the pumpkin flavor and keeps it from tasting flat.

The powdered sugar dusted on before the first roll serves two purposes: it prevents the cake from sticking to the towel and adds a subtle sweetness to the outside.

Pro Tips

• Roll the cake while it’s still hot from the oven. A cooled cake will crack every time you try to bend it.
• Use a clean linen towel, not paper towels or plastic wrap. Linen absorbs just enough moisture to prevent sticking without making the cake soggy.
• Let the rolled cake chill for the full 30 minutes before unrolling. This sets the cake’s “memory” so it holds the curl when you add the filling.
• Spread the cream cheese filling evenly but leave about a ½-inch border at the edges. The filling pushes outward as you roll, and you don’t want it squeezing out the sides.

Variations

• Add chopped pecans or walnuts to the cream cheese filling for crunch in every slice.
• Swap the ginger and cinnamon for pumpkin pie spice for a more complex, blended flavor.
• Drizzle the finished roll with a thin glaze of powdered sugar and milk for a more polished presentation.