***I am a Pampered Chef Consultant – please contact me by click any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Easy-to-make, this Pumpkin Cheesecake Roll is moist, flavorful, and by using mascarpone for the sweet filling, you’ll elevate this to a five-star dessert to complement any meal or holiday gathering!
I found this recipe on Delish, and I’ve said it before, and I’ll say it again – Delish has a TON of amazing recipes, including the one I’m featuring today! I gave their unlimited membership a try last year, so I am speaking from my own (read: they are not paying me for this review) experiences. The membership cost me $20 for the year, and it includes a wonderful year-long subscription to their quarterly magazine filled with delicious (and easy!) recipes, unlimited access to Delish recipes, members-only access to a one-on-one hotline to ask for help from their food editors, and other wonderful bonuses. You can learn more about their membership here; this is a code I found online, as I believe the normal cost is $35/year, but this code looks like you can still get it for $20/year, which is great! I have found it to be extremely useful, although I have not yet taken advantage of their hotline – yet.
One ingredient I used that they didn’t was mascarpone cheese, which is like cream cheese, except that it tastes a bit sweeter and buttery. Yummy!
For this recipe, I used my Stone Bar Pan, Deluxe Stand Mixer, and Slice ‘N Serve:
Magic in the Mixing
Whether you’re baking a batch of cookies or making a meal for your entire family, the Deluxe Stand Mixer is there for you. It has no-guess presets that automatically reach the ideal time and speed, so you’ll never under- or over-mix your batter again! You can use the Custom setting to set a specific time and choose from 8 manual speeds to prepare recipes you already know and love.
Plus, the Deluxe Stand Mixer goes beyond baking! Use the scraping beater to shred chicken and mash potatoes, the whisk to whip yogurt and whipped cream, and the dough hook to knead pizza dough. And if you’re not sure which accessory to use, the LCD display clearly shows you the recommended accessory for your chosen preset along with the time and mixing speed, so you can mix anything from meatloaf to sweet dough like a pro.
Guarantee
- 2-year guarantee
Product Details
- 12½” (31 cm) x 16¼” (41 cm) with the bowl in place
- 5.75-qt. (5.4-L) capacity
- Premium metallic graphite gray finish
- Includes a 5.75-qt. (5.4-L) stainless steel bowl, scraping beater, whisk, dough hook, and cooking guide
- Bowl and accessories are dishwasher-safe
- 5 preprogrammed settings: Whip, Cream, Mix, Beat, and Knead
- Custom setting: Set a specific time and choose from 8 manual speeds
- Its even weight distribution, built-in carrying handles, and compact cord storage makes it easy to move around the kitchen
No need for a knife — the serrated edge slices right into pies and quiches. A flowing handle design is right at home on your table, too. Includes protective storage cover. 5″ stainless steel blade. Dishwasher-safe.
Click the links to get your Stone Bar Pan, Deluxe Stand Mixer, and Slice ‘N Serve today. You’ll be glad you did.
Let’s jump right in!!
Ingredients
For the Pumpkin Roll
- 3 large eggs
- 1 cup granulated sugar
- ¾ cup all-purpose flour
- 2/3 cup pumpkin puree
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon pumpkin pie spice
- Powdered sugar, for dusting
For the Filling
- 12-ounces mascarpone cheese can substitute cream cheese
- 1 ¼ cup powdered sugar plus more for dusting
- 1 tablespoon butter melted
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Instructions
Preheat oven to 350°F/175⁰C.
Line Stone Bar Pan or jelly roll pan with parchment paper. Add all ingredients for pumpkin roll in large bowl, whisking until combined. Pour into parchment-lined pan, spreading to fill completely. Bake 15 minutes, or until cake tested inserted into the middle of the cake comes out clean.
Layout a large kitchen towel on the counter; dust with powdered sugar. Lift pumpkin cake from stone, and immediately flip onto towel. Gently remove parchment paper and dust with more powdered sugar (optional). Starting at the short end, with the towel wrapped around it, tightly (but GENTLY) roll cake into a log. Allow to cool for approximately 45 minutes – 1 hour.
To Make the Filling
Add all filling ingredients to stand mixer (or bowl with handheld mixer) and beat on medium-high until smooth.
Put Together
Gently unroll pumpkin cake – it’s fine if it is still slightly curled.
Spread filling all over the cake, then re-roll and dust with more powdered sugar.
Slice and Serve.
***I am a Pampered Chef Consultant – please contact me by click any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
Subscribe below to get emails whenever I share new recipes!
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Pumpkin Cheesecake Roll
Equipment
Ingredients
For the Cake
- 3 large eggs
- 1 cup granulated sugar
- ¾ cup all-purpose flour
- ⅔ cup pumpkin puree
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ tsp pumpkin pie spice
- powdered sugar for dusting
For the Filling
- 12 oz mascarpone cheese can substitute cream cheese
- 1¼ cup powdered sugar plus more for dusting
- 1 tbsp butter melted
- 1 tsp Vanilla Extract
- ½ tsp kosher salt
Instructions
For the Cake
- Preheat oven to 350°F/175⁰C.
- Line Stone Bar Pan or jelly roll pan with parchment paper. Add all ingredients for pumpkin roll in large bowl, whisking until combined. Pour into parchment-lined pan, spreading to fill completely. Bake 15minutes, or until cake tested inserted into the middle of the cake comes out clean.3 large eggs, 1 cup granulated sugar, ¾ cup all-purpose flour, ⅔ cup pumpkin puree, 1 tsp baking soda, ½ tsp kosher salt, ½ tsp pumpkin pie spice
- Layout a large kitchen towel on the counter; dust with powdered sugar. Lift pumpkin cake from stone, and immediately flip onto towel. Gently remove parchment paper and dust with more powdered sugar (optional).powdered sugar
- Starting at the short end, with the towel wrapped around it, tightly (but GENTLY) roll cake into a log. Allow to cool for approximately 45 minutes –1 hour.
To Make the Filling
- Add all filling ingredients to stand mixer (or bowl with handheld mixer) and beat on medium-high until smooth.12 oz mascarpone cheese, 1¼ cup powdered sugar, 1 tbsp butter, 1 tsp Vanilla Extract, ½ tsp kosher salt
Put Together
- Gently unroll pumpkin cake – it’s fine if it is still slightly curled.
- Spread filling all over the cake, then re-roll and dust with more powdered sugar.powdered sugar
- Slice and serve.
