Description
Indulge in this ultimate moist pumpkin roll, featuring a light, spiced sponge cake filled with a silky, rich cream cheese frosting. Perfect for autumn holidays, this recipe balances warm notes of cinnamon, ginger, and cloves with the earthy sweetness of pure pumpkin. Our tested method ensures a flexible, crack-free sponge that rolls into a beautiful, professional-looking spiral every time.
Ingredients
3/4 cup canned 100% pure pumpkin puree
3/4 cup all-purpose flour
3 large eggs, room temperature
1 cup granulated white sugar
1 tsp baking powder
2 tsp ground spice blend (cinnamon, ginger, cloves)
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
Instructions
Preheat oven to 375°F and grease a 10×15 inch jelly roll pan.
Line the pan with parchment paper, allowing it to extend over the edges.
Beat the eggs in a large bowl on high speed for five minutes until thick.
Gradually beat in the sugar, then stir in the pumpkin puree.
Fold in the flour, baking powder, and ground spices until just combined.
Spread the batter evenly into the prepared pan.
Bake for 15 minutes or until the cake springs back when touched.
Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar and peel off parchment.
Roll the cake up with the towel while warm and let cool completely.
Beat softened cream cheese, butter, and powdered sugar until smooth for the filling.
Unroll the cake, spread with frosting, roll back up, and dust with remaining powdered sugar.
Notes
Ensure ingredients like eggs and cream cheese are at room temperature for the smoothest texture. Do not overbake the sponge as it needs to remain flexible for rolling. Store in the refrigerator for up to 3 days.
- Prep Time: 25
- Cook Time: 15
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 32g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg