Description
This classic autumn dessert features a delicate, spiced pumpkin sponge cake rolled with a luscious, tangy cream cheese filling. Perfectly moist and beautifully spiraled, this roll cake is an ideal centerpiece for holiday gatherings. The combination of earthy pumpkin puree and warm spices creates a sophisticated flavor profile, while the expert techniques provided ensure a crack-free finish every time.
Ingredients
3/4 cup all-purpose flour
2/3 cup pumpkin puree
3 large eggs, room temperature
1 cup granulated sugar, divided
1 tsp pumpkin pie spice
8 oz cream cheese, softened
1 cup powdered sugar, sifted
1 tsp vanilla extract
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Line a 15-by-10-inch jelly roll pan with parchment paper.
Whisk the eggs and 3/4 cup of sugar together in a large bowl until thick and light in color.
Fold in the pumpkin puree and 1/2 teaspoon of vanilla extract.
Combine the flour and pumpkin pie spice separately, then gently incorporate them into the wet mixture.
Spread the batter evenly across the prepared pan and bake for 15 minutes.
Turn the cake out onto a tea towel dusted with powdered sugar, roll it while warm to set the shape, and cool completely.
Beat the cream cheese, powdered sugar, and remaining vanilla until smooth.
Unroll the cooled cake, spread with the filling, re-roll, and chill for at least 1 hour before slicing.
Notes
Use a lint-free tea towel for the best rolling results. Ensure the cake is still warm when you first roll it to prevent cracking. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 25
- Cook Time: 15
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 28g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg