Description
Indulge in this quintessential autumn dessert, featuring a delicate, spiced pumpkin sponge cake rolled with a luscious, tangy cream cheese filling. Designed to be both pliable and firm, this cake roll is a show-stopping treat that perfectly balances the warmth of seasonal spices with a silky, smooth interior. Perfect for gatherings, this recipe ensures a crack-free finish every time by rolling the cake while it is still warm, capturing that professional bakery aesthetic in your home kitchen.
Ingredients
1 cup pure pumpkin puree
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
3 large eggs, at room temperature
1 cup granulated sugar
8 ounces full-fat cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat your oven to 375 degrees Fahrenheit and grease a 15×10 inch jelly roll pan.
Line the pan with parchment paper to ensure the cake does not stick.
Whisk the flour, baking powder, and pumpkin spice in a medium bowl until thoroughly combined.
In a large bowl, beat the eggs until thick and lemon-colored.
Gradually beat in the granulated sugar until the mixture is smooth.
Stir in the pumpkin puree until well incorporated.
Fold the dry ingredients into the pumpkin mixture until just combined.
Spread the batter evenly into the prepared pan and bake for 15 minutes.
Turn the warm cake out onto a clean, lint-free towel dusted with powdered sugar.
Carefully roll the cake with the towel and allow it to cool completely.
While cooling, beat the cream cheese, powdered sugar, and vanilla together until smooth.
Unroll the cooled cake, spread the filling evenly, and roll it back up tightly.
Notes
Ensure the pumpkin puree is not the pre-mixed pie filling version. Rolling the cake while it is still warm is the secret to preventing cracks in the sponge. Store in the refrigerator for up to three days.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 22g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg