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!
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.
Notes
To store, cut into individual slices, place in airtight container in refrigerator up to three days, or in the freezer up to 3 months.