Pumpkin-Cinnamon Pinwheels

To make the cake, preheat an oven to 350°F (180°C) with the rack set in the center. Grease an 18-by-13-inch (20-cm-by-33-cm) half sheet pan with nonstick baker’s spray, then line with parchment. Grease the parchment.

In the bowl of a stand mixer, or using a bowl and an electric mixer, whisk together the pumpkin quick bread mix with the butter and water on medium-low speed until incorporated, then increase the speed to medium-high and beat for 30 seconds.

Transfer the cake batter to the prepared sheet pan and spread into an even layer. Bake until the cake is set and a toothpick inserted into the center comes out clean, about 13 minutes. Transfer the sheet pan to a cooling rack and allow to cool for 5 minutes, then dust the top lightly with confectioners’ sugar (this will help prevent sticking).

Place a tea towel over the cake, then the cooling rack and immediately invert the cake so it is laying only on the tea towel. Be careful when doing this as the cake is very tender. Remove the parchment paper. Starting at the long side, immediately roll the cake and tea towel over until the cake is fully rolled up into the tea towel. Set on a wire rack to cool completely.

Meanwhile, make the filling. In the bowl of a stand mixer, or using a bowl and a handheld electric mixer, beat the cream cheese and butter together on medium speed until smooth and creamy. Slowly add in confectioners’ sugar, beating on low until incorporated, then add in the cinnamon streusel mix, beating on low until just incorporated. Increase the speed to medium-high and beat until light and fluffy, about 2 minutes.

Carefully unroll the cake from the tea towel. If the cake is still warm in the middle, allow it to lay flat at room temperature until completely cooled, 5 to 10 minutes.

Spread cream cheese over the entire surface of the cake, then carefully roll the cake back into the roll. Some of the filling may come out the sides. Wrap the pumpkin roll tightly in plastic wrap and chill for 2 hours or up to overnight.

To serve: While the cake is still cold, unwrap and discard the plastic. Using a serrated knife, trim the edges of the roll so you have clean cuts on either side. Then cut the roll into 1-inch (2.5-cm) slices and lay on a parchment-lined sheet pan to allow them to come to room temperature, about 30 minutes. Dust with confectioners’ sugar and serve. Serves 16 to 18.

Williams Sonoma Test Kitchen