Description
A classic fall dessert made with a tender pumpkin sponge cake rolled around a rich cream cheese filling simple to prepare yet elegant enough for the holidays.
Ingredients
Scale
- For the pumpkin cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs
- 2/3 cup granulated sugar
- 2/3 cup pumpkin purée
- 1 teaspoon vanilla extract
- For the cream cheese filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- Extra:
- Powdered sugar for dusting
Instructions
- 1. Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line with parchment paper.
- 2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- 3. In a large bowl, beat eggs and granulated sugar until thick and pale. Mix in pumpkin purée and vanilla.
- 4. Gently fold in dry ingredients until combined. Spread batter evenly in prepared pan.
- 5. Bake for 13–15 minutes or until the cake springs back when touched.
- 6. While hot, turn cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and roll the cake up in the towel from the short end. Let cool completely.
- 7. Prepare the filling by beating cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
- 8. Unroll cooled cake, spread filling evenly over it, then re-roll gently without the towel.
- 9. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.
- 10. Dust with powdered sugar before serving.
Notes
- Rolling the cake in a towel while warm prevents cracking later.
- For a lighter version, you can use reduced-fat cream cheese.
- This roll freezes beautifully wrap tightly and store up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 28g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pumpkin roll, cream cheese filling, fall dessert, Thanksgiving