pumpkin cheesecake roll

VEGetarian | SOY FREE | nut free | cane sugar free

CROWD-PLEASING
PUMPKIN CHEESECAKE ROLL

Needing a fun idea for a Thanksgiving dessert? Here it is!

This pumpkin cheesecake roll is fluffy, delicious and stuffed with a decadent cream cheese frosting! While its shape may look daunting to recreate, it really is fairly easy to make and is definitely worth your time!

This recipe is large enough to feed a gathering of people and is filled with warming fall spices, pumpkin and is sweetened with pure maple syrup and coconut sugar!

THE RECIPE

Pumpkin Cheesecake Roll

Author: Marissa - SweetenedwithSun

This pumpkin cheesecake roll is festive for the fall season, easy to make and is sweetened with pure maple syrup and coconut sugar!

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Prep Time 20

Cook Time 12

Total Time 32

Course Dessert

Cuisine American

Yields Servings

ingredients

For the Cake

3/4 cup all purpose flour
1 1/4 teaspoon cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon sea salt
3 eggs
3/4 cup pure maple syrup
2/3 cup pumpkin purée
1/4 cup coconut sugar
1 teaspoon vanilla extract

For the Filling

16 ounces cream cheese, slighty softened
1/2 cup pure maple syrup
1 teaspoon vanilla extract

instructions

Preheat the oven to 375F/190C degrees and prepare a large, rimmed baking tray (my tray was roughly 15″x10″ in size) with parchment paper.
In a medium-sized bowl, combine the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, allspice and sea salt.
In a second medium-sized bowl, whisk together the eggs, maple syrup, pumpkin, coconut sugar and vanilla.
Pour the dry ingredients into the bowl with the wet ingredients and mix together thoroughly until fully combined.
Pour the batter into the baking tray and smooth out evenly with a rubber spatula or spoon.
Bake for 10-12 minutes until the cake is golden. Remove from the oven and set aside.
While the cake is still hot, set up a clean dish towel on top of a large cutting board. Place the cutting board with the dish towel cover on top of the baking tray and carefully flip both over so the cake transfers from the pan to the board. Remove the parchment paper backing from the cake. (Do this with oven mitts on, the pan will still be hot!)
Slowly roll the cake up lengthwise in the dish towel. Leave to fully cool.
To Make the Filling: In a medium bowl or stand-mixer bowl, combine the cream cheese, maple syrup and vanilla extract. Whisk together, either by hand or with an electric mixer, vigorously until the frosting is smooth.
Once the cake is cool, unroll from the dish towel and spread the cream cheese filling in an even layer.
Roll the cake back up, without the dish towel. Let the cake set in the refrigerator for an hour or in the freezer for 30 minutes. (Let it sit seam-side down so it will not unroll.)
Remove from the refrigerator, drizzle with melted white chocolate, slice & serve!