Description

A soft, spiced pumpkin sponge cake rolled with a sweet, creamy cream cheese filling. This impressive yet easy-to-make dessert is perfect for fall and holiday gatherings.

Ingredients

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin puree

1 teaspoon vanilla extract

8 oz cream cheese, softened

1 cup powdered sugar, sifted

6 tablespoons unsalted butter, softened

1 teaspoon vanilla extract (for filling)

Powdered sugar, for dusting

Parchment paper

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Instructions

Preheat the oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper. Lightly grease the paper.
In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a large bowl, beat the eggs and granulated sugar until thick and light. Stir in the pumpkin puree and vanilla extract.
Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
Spread the batter evenly in the prepared pan and bake for 13–15 minutes, or until the top springs back when lightly touched.
While the cake bakes, prepare a clean kitchen towel and dust it generously with powdered sugar.
Immediately after baking, loosen the cake edges and invert it onto the towel. Peel off the parchment paper.
Gently roll the cake up in the towel from the short end and let it cool completely.
Meanwhile, prepare the filling by beating together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
Once the cake is cool, unroll it and spread the filling evenly across the surface.
Re-roll the cake (without the towel), wrap it tightly in plastic wrap, and chill for at least 1 hour.
Before serving, dust with powdered sugar and slice.

Notes

Roll the cake while it’s still warm to avoid cracks.

Add chopped nuts for texture.

Substitute the filling with mascarpone or whipped cream for variation.

Use only 100% canned pumpkin puree, not pumpkin pie filling.

Best served chilled or at room temperature—do not reheat.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 190mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg