Description
Indulge in this quintessential autumn dessert, featuring a moist, spiced pumpkin sponge cake rolled with a silky, sweet cream cheese filling. This recipe is designed for a bakery-quality finish, focusing on the essential techniques required to achieve a perfectly flexible cake that rolls without cracking. It is the ultimate treat for sharing with family and friends during the fall season.
Ingredients
3/4 cup all-purpose flour
1 tsp baking powder
2 tsp pumpkin pie spice
3 large eggs, room temperature
1 cup granulated sugar
2/3 cup pumpkin puree
8 oz cream cheese, softened
1 cup powdered sugar, sifted
1/4 cup butter, softened
Instructions
Preheat your oven to 375 degrees Fahrenheit and grease a 15×10 inch jelly roll pan.
Whisk the flour, baking powder, and pumpkin pie spice in a medium bowl.
Beat eggs in a large bowl on high speed for five minutes until thick and pale.
Gradually beat in the granulated sugar and pumpkin puree until smooth.
Gently fold the dry ingredients into the wet mixture until just combined.
Spread the batter evenly across the prepared pan.
Bake for 12 to 15 minutes or until the top springs back when touched.
Immediately invert the warm cake onto a clean kitchen towel dusted with powdered sugar.
Carefully peel off the parchment and roll the cake up while warm to set the shape.
Beat the cream cheese, powdered sugar, and butter together until smooth for the filling.
Unroll the cooled cake, spread with filling, and roll back up to serve.
Notes
Ensure the cake is still warm when you perform the initial roll to prevent cracking. Use pure pumpkin puree, not canned pumpkin pie filling, to maintain the correct consistency and moisture levels.
- Prep Time: 20
- Cook Time: 15
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 28g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg