Make the Filling & Assemble
- Beat together cream cheese, butter, powdered sugar, and vanilla in a large mixing bowl on low speed to combine. Then, beat on high for 2-3 minutes until fluffy.
- Unroll the cooled cake carefully. Spread the filling evenly over the surface and carefully re-roll the cake without including the towel. Serve dusted with powdered sugar.
Common Questions
Why did my pumpkin roll crack?
To prevent cracks, roll the cake when hot and unroll when completely cooled. The cake texture is also important so follow the steps to whip eggs and sugar, sift dry ingredients, and gently mix them in. Also, don’t overbake to ensure the cake is airy and malleable.
Can I make this in a jelly roll pan instead?
Sure! I don’t love the idea of buying specialty pans when you can use something you already have just as well, so I wrote this for a 13×18, however, it can easily be adjusted for a jelly roll pan if that is your preferred pan – you’ll just have a thicker cake layer.
What is the secret to rolling a pumpkin roll?
The secret to a perfect jelly roll cake is to roll the cake in a thin tea towel dusted with powdered sugar immediately after baking. Then, allow it to cool completely before unrolling and filling.
