Description
A quintessential autumn dessert featuring a light, sponge-like pumpkin cake rolled with a smooth, sweetened cream cheese filling. This refined confection captures the warm essence of seasonal spices while providing a balanced, delicate texture that melts on the tongue. Designed for consistent results, this recipe ensures a flexible cake that rolls perfectly without cracking, offering a stunning presentation suitable for any professional patisserie display.
Ingredients
2/3 cup canned pumpkin puree
3/4 cup all-purpose flour, sifted
3 large eggs, at room temperature
1 cup granulated sugar, divided
8 oz cream cheese, softened
1 cup powdered sugar
1 tbsp pumpkin pie spice
1 tsp baking powder
1 tsp vanilla extract
Instructions
Preheat oven to 375°F and grease a 15×10 inch jelly roll pan.
Line the pan with parchment paper.
Whisk eggs and 3/4 cup sugar in a large bowl until pale and thick.
Fold in pumpkin puree and vanilla extract.
Incorporate flour, baking powder, and pumpkin spice until just combined.
Spread batter evenly into the prepared pan.
Bake for 12 to 15 minutes.
Invert warm cake immediately onto a kitchen towel dusted with powdered sugar.
Peel off parchment, roll the cake up tightly with the towel, and let cool completely.
Beat softened cream cheese with 1 cup powdered sugar until smooth.
Carefully unroll cooled cake, spread filling evenly, and roll back up without the towel.
Notes
Ensure the cake is still warm when initially rolled with the towel to prevent cracking. Use room temperature ingredients to ensure the batter emulsifies properly for the best texture.
- Prep Time: 20
- Cook Time: 15
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 28g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg