Description
Indulge in this classic seasonal favorite featuring a moist, spiced pumpkin sponge cake perfectly rolled around a velvety, tangy cream cheese filling. This delicate dessert balances deep autumnal pumpkin notes with a sophisticated, light texture. With a focus on proper cooling and rolling techniques, this recipe creates a gorgeous, professional-looking spiral every time, making it the perfect centerpiece for your fall celebrations.
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cup granulated sugar
3 large eggs
2/3 cup canned pumpkin (not pie filling)
1 teaspoon vanilla extract
8 ounces cream cheese, softened
2 Tablespoons unsalted butter, softened
1 cup powdered sugar, sifted
Instructions
Preheat your oven to 350 degrees F and grease a 10×15 inch jelly roll pan.
Whisk flour, salt, baking soda, cinnamon, and pumpkin pie spice in a small bowl.
In a large bowl, beat the eggs and granulated sugar until thick and pale.
Stir in the canned pumpkin and vanilla extract until smooth.
Gradually fold the dry ingredients into the pumpkin mixture until just combined.
Spread the batter evenly into the prepared pan and bake for 15 minutes.
While warm, invert the cake onto a towel dusted with powdered sugar and roll it up tightly into a log; let it cool completely.
While cooling, beat the cream cheese, butter, and powdered sugar until light and fluffy.
Unroll the cooled cake, spread the filling evenly over the surface, and roll back up carefully.
Wrap in plastic wrap and chill for at least one hour before slicing.
Notes
Ensure your cream cheese is completely at room temperature to avoid lumps. Do not overbake the sponge, or it will crack during the rolling process. Store in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 32g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg