Description
Indulge in this decadent, spiced pumpkin sponge cake rolled perfectly with a luscious, tangy cream cheese filling. A seasonal favorite, this elegant dessert balances the earthy sweetness of pumpkin with warm autumn spices and a velvety frosting, making it the perfect centerpiece for your next fall gathering or festive occasion.
Ingredients
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
3 large eggs, room temperature
1 cup granulated sugar
2/3 cup 100% pure canned pumpkin puree
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F and grease a 15×10-inch jelly roll pan.
Line the pan with parchment paper and grease the paper lightly.
In a medium bowl, whisk together flour, baking powder, and pumpkin pie spice.
In a large bowl, beat eggs and sugar until the mixture is thick, pale, and fluffy.
Gently fold in the pumpkin puree until well combined.
Spread the batter evenly across the prepared pan and bake for 13 to 15 minutes.
Invert the warm cake onto a kitchen towel dusted with powdered sugar and carefully remove the parchment.
Roll the cake up while warm inside the towel and let it cool completely.
Beat the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
Unroll the cooled cake, spread with the filling, and roll back up tightly.
Refrigerate the roll for at least one hour before slicing.
Notes
Ensure the cake is still warm when initially rolling it in the towel to prevent cracking. Use a fine-mesh sieve to dust the towel with powdered sugar to prevent sticking. Store leftovers wrapped tightly in the refrigerator for up to 3 days.
- Prep Time: 25
- Cook Time: 15
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 32g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg