Description
This classic autumn dessert features a light, spiced sponge cake rolled with a smooth, tangy cream cheese filling. Perfect for holiday gatherings, this recipe balances the earthy notes of pumpkin with warm spices like cinnamon, ginger, and cloves. With professional techniques for achieving the perfect spiral shape without cracking, this impressive centerpiece is guaranteed to be a crowd-pleaser at your next table.
Ingredients
2/3 cup canned 100% pure pumpkin puree
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
3 large eggs, room temperature
8 ounces cream cheese, softened
1 cup powdered sugar
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Grease a 15×10 inch jelly roll pan and line the bottom with parchment paper.
Whisk flour, baking powder, and spices together in a medium bowl.
Beat eggs in a large mixer on high speed for five minutes until thick.
Gradually fold the pumpkin puree into the egg mixture.
Spread the batter evenly across the prepared pan.
Bake for 15 minutes or until the surface is firm to the touch.
Invert the cake onto a clean cloth dusted with powdered sugar, remove parchment, and roll while warm.
Let the cake cool completely.
Unroll the cake, spread with cream cheese filling, and roll back up to serve.
Notes
Sifting the flour and powdered sugar is essential for a smooth, lump-free texture. Ensure the cake is still warm when you first roll it to set the shape, then allow it to cool entirely before filling to prevent the cream cheese from melting.
- Prep Time: 20
- Cook Time: 15
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 4.5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg