Description
Indulge in the ultimate fall dessert with this classic pumpkin roll. This delicate, spiced sponge cake is moist and airy, rolled with a luscious, tangy cream cheese filling. Perfect for holiday gatherings, this recipe balances the earthy notes of real pumpkin with the comfort of warm cinnamon, ensuring a stunning spiral presentation that is as delicious as it is impressive.
Ingredients
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
2/3 cup pumpkin puree
1 cup granulated sugar
3 large eggs
8 ounces cream cheese, softened
1 cup powdered sugar
Instructions
Preheat your oven to 375°F and line a 15×10 inch jelly roll pan with parchment paper.
Whisk the flour, baking powder, and cinnamon together in a medium bowl.
In a separate large bowl, beat the eggs and granulated sugar on high speed until the mixture is thick and pale.
Gently fold the pumpkin puree into the egg mixture until combined.
Stir in the dry ingredients until no streaks of flour remain.
Spread the batter evenly across the prepared jelly roll pan with an offset spatula.
Bake for 15 minutes or until the sponge is firm to the touch.
Remove from oven and immediately roll the warm cake into a cylinder using the parchment paper to guide it, then allow to cool completely.
Unroll the cooled cake and spread the cream cheese and powdered sugar mixture evenly over the surface.
Roll the cake back up into a tight cylinder and chill until ready to serve.
Notes
Ensure the cream cheese is at room temperature before beating with the powdered sugar to achieve a smooth, lump-free filling. For a cleaner look when slicing, chill the assembled roll for at least 30 minutes before serving.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 22g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg