Description
A classic fall dessert featuring a light pumpkin sponge cake rolled around a silky cream cheese filling. Perfect for holidays or cozy autumn evenings.
Ingredients
- Pumpkin Roll:
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 4 Tablespoons salted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper and grease lightly.
- Beat eggs and sugar until thick and pale. Add pumpkin puree and vanilla.
- Whisk flour, baking powder, pumpkin pie spice, and salt together. Fold into wet ingredients.
- Spread batter evenly in the pan. Bake for 12–15 minutes until springy.
- Invert warm cake onto a powdered sugar-dusted towel, peel off parchment, and roll up to cool.
- Beat cream cheese, butter, powdered sugar, and vanilla until creamy. Unroll cake, spread filling, and re-roll.
- Wrap and chill 1 hour before slicing. Dust with powdered sugar to serve.
Notes
- Roll the cake while warm to prevent cracks.
- Store in the fridge up to 3 days or freeze up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American