By: Gabriella Castillo Tejada
Light, creamy, and perfect for the fall season, this pumpkin cheesecake roll is perfect for any get together or for a late (or American) thanksgiving. Decorated with any leftover filling, this cake is best topped off with some nuts such as pecans, walnuts or pistachios complimented with some cranberries or dates that make this dessert perfect for teatime. Let’s enjoy the pumpkin season while it lasts!
Ingredients:
Cooking spray
125g (1 cup) granulated sugar
96g (¾ cup) all-purpose flour
½ tsp kosher salt (normal salt is ok too)
1 tsp baking soda
½ tsp pumpkin spice
3 large eggs
150g (1 can) pumpkin puree
Powdered sugar for rolling
For filling:
340 g(1 ½ cup) cold cream cheese
1 tbsp butter, melted
1 tsp pure vanilla extract
145 g (1 ¼ cup) powdered sugar
¼ tsp kosher salt (or normal salt)
For decoration (optional):
Chopped pecans
Chopped walnuts
Chopped pistachios
Dried cranberries
Chopped dates
1: Preheat the oven to 350°F/177°C/4 gas. Line a jelly roll pan (15” x 10” pan) with parchment paper and grease with cooking spray so the cake doesn’t stick on.
2: In a bowl insert all dry ingredients and combine. In a separated bowl,whisk together eggs and pumpkin puree until well mixed. Pour wet mixture onto dry ingredients and fold together with spatula or mix in a stand mixer until thoroughly combined so there are no lumps.
3: Pour and spread the cake mixture into the pan, making sure it reaches the corners. Bake for at least 14-16 minutes or until the toothpick comes out clean.
4: While baking, lay out a large kitchen towel on your counter (best done with a towel with no texture) and dust with powdered sugar. Once the cake comes out of the oven, flip the cake onto a towel and gently peel off the parchment paper.
5: Starting at the shorter side of the rectangle, gently roll the cake making sure it is tight. After rolling, leave to cool completely.
6: In the meantime, start to make the filling. In a stand mixer or a large bowl, mix cream cheese, vanilla, powdered sugar, salt, and melted butter. Mix until smooth.
7: Finally, when the cake has completely cooled, gently unroll and spread cream cheese filling. Spread filling evenly and along the edges. The filling is a little runny so don’t put too much, if so, it will spill off the sides when rolling. Roll it back and sprinkle with powdered sugar, refrigerate immediately.
8 (optional): With excess filling, use as icing and put on top of the log. Feel free to sprinkle some cinnamon and decorate with nuts, cranberries, and chopped dates. Best served cold.
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