Description
This classic pumpkin spice cake roll is a moist, autumn-inspired dessert featuring a perfectly spiced sponge cake rolled tightly around a silky, tangy cream cheese filling. Designed to be flexible and crack-resistant, this elegant dessert offers a beautiful spiral presentation, perfect for holiday gatherings or festive dinners. By following the precise cooling and rolling technique, you will achieve a professional-quality treat that balances the earthy warmth of pumpkin with a sweet, creamy finish.
Ingredients
2/3 cup pumpkin puree (plain)
3/4 cup all-purpose flour, sifted
3 large eggs, room temperature
1 cup granulated sugar, divided
1 tsp pumpkin pie spice
1 tsp baking powder
8 oz cream cheese, softened
1 cup powdered sugar (for filling and dusting)
Instructions
Preheat your oven to 375 degrees Fahrenheit and grease a 15×10-inch jelly roll pan.
Line the pan with parchment paper for easy release.
Whisk the eggs in a large bowl until they turn light and frothy.
In a separate bowl, whisk together the flour, baking powder, and pumpkin spice.
Fold the dry ingredients into the egg mixture until just combined.
Spread the batter evenly across the prepared pan using an offset spatula.
Bake for 12 to 15 minutes until the cake springs back when touched.
While warm, invert the cake onto a kitchen towel dusted with powdered sugar and roll it up tightly.
Let the cake cool completely in the rolled position.
Unroll the cooled cake, spread with the cream cheese and powdered sugar filling, and re-roll without the towel.
Notes
Always use plain pumpkin puree rather than canned pie filling. Rolling the cake while warm is the crucial step to prevent cracking. Store leftovers in the refrigerator to keep the cream cheese filling stable.
- Prep Time: 25
- Cook Time: 15
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 28g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg