When the cake is cooled, carefully unroll it. Using an offset spatula, spread the cream cheese filling evenly onto the cake, leaving an inch of unfrosted cake on each edge.
Carefully roll the cake up tightly, but pull the parchment paper away from the cake as you do so. Once the cake is rolled, place it on a baking sheet or serving dish and cover it with an airtight lid or plastic wrap. Place in the fridge for at least 30 minutes, or until ready to serve.
Dust the pumpkin roll with powdered sugar, then slice and serve.
This Pumpkin Roll Recipe is soft, sweet pumpkin cake, rolled up with cream cheese frosting to create the ULTIMATE pumpkin dessert!
0 seconds of 1 minute, 19 secondsVolume 90%
Notes
You can store the pumpkin roll in an airtight container or covered in plastic wrap in the fridge for 3 days.
To freeze, tightly cover the pumpkin roll with plastic wrap, making sure it’s airtight. Place on a flat part of the freezer for up to 1 month, then thaw at room temperature before eating.
