Pumpkin Roll

A pumpkin roll is one of those desserts that looks far more impressive than it is to make. The thin, spiced cake bakes in just 15 minutes on a jelly roll pan, gets rolled up in a powdered sugar-dusted towel while still warm, then unrolled, filled with a sweet cream cheese filling, and rolled again.

Rolling while warm is the whole trick. The cake is flexible right out of the oven and takes the shape of the towel without cracking. Let it cool rolled up, and it holds that curve. When you unroll to fill, it cooperates instead of snapping.

The cake itself is loaded with warm spices: two teaspoons of cinnamon, plus nutmeg and ginger for that full pumpkin spice profile. Beating the eggs and sugar for a full five minutes before folding in the pumpkin builds the airy, spongy texture that a rolled cake needs.

The cream cheese filling of sugar, butter, cream cheese, and vanilla stays rich and sliceable once chilled.

Pro Tips

• Dust the towel generously with powdered sugar. Skimping means the cake sticks and tears when you unroll it.
• Don’t overbake. Fifteen minutes is enough. A dry cake cracks when rolled.
• Let the filled roll chill at least 2 hours before slicing. Cold filling cuts cleanly into neat ½-inch spirals.
• Use a sharp, thin-bladed knife and wipe it between slices for the cleanest presentation.

Variations

• Use pecans or walnuts for the chopped nut topping on the cake.
• Add a tablespoon of powdered sugar to the filling for a sweeter cream cheese layer.
• Drizzle a simple maple glaze over the finished roll for a fall holiday presentation.