Description
This elegant Pumpkin Spice Cake Roll is the quintessential autumn dessert. It features a perfectly spiced, tender pumpkin sponge cake wrapped around a luscious, tangy cream cheese filling. Designed for holiday gatherings, the secret to its success is a precise egg-to-flour ratio and a warm-roll technique that prevents cracking, ensuring a professional presentation every time. Earthy pumpkin puree and aromatic spices create a sophisticated flavor profile that is both comforting and impressive.
Ingredients
3/4 cup all-purpose flour
2/3 cup pure pumpkin puree
3 large eggs, room temperature
1 cup sugar
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cloves
8 ounces cream cheese, softened
1 cup powdered sugar, sifted
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Line a 15-by-10-inch jelly roll pan with parchment paper.
Whisk flour, baking powder, cinnamon, and cloves in a medium bowl.
Beat eggs and sugar in a separate bowl until thick and pale.
Fold the pumpkin puree into the egg mixture gently.
Combine dry and wet ingredients until just incorporated.
Spread the batter evenly across the prepared pan.
Bake for 12 to 15 minutes until the center springs back.
Invert the warm cake immediately onto a clean kitchen towel dusted with powdered sugar.
Peel away the parchment paper carefully.
Roll the cake while warm to set the shape and cool completely on a wire rack.
Once cooled, carefully unroll and spread with cream cheese filling, then re-roll.
Notes
Use high-quality pumpkin puree rather than pie filling for the best structure. Ensure the cake is rolled while still warm to set the shape without cracking. Sifting the powdered sugar ensures a silky smooth cream cheese filling.
- Prep Time: 25
- Cook Time: 15
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 28g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 4.5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg