Description
A delightful autumnal classic, this pumpkin roll features a delicate, spiced sponge cake expertly rolled with a rich and tangy cream cheese filling. It balances the earthy sweetness of pumpkin with warmth from cinnamon, ginger, and cloves. This sophisticated yet cozy dessert is perfect for gathering family and friends, offering a light, velvety texture that serves as a stunning centerpiece for any fall occasion or afternoon tea service.
Ingredients
3/4 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and grease a 15×10-inch jelly roll pan, lining it with parchment paper.
In a bowl, combine flour, baking powder, pumpkin spice, and salt.
In a separate large bowl, beat eggs and granulated sugar until thick and pale.
Fold in the pumpkin puree, then gently stir in the dry ingredients.
Spread the batter evenly into the prepared pan and bake for 12-15 minutes until the top springs back.
Invert the warm cake onto a towel dusted with powdered sugar, remove parchment, and roll tightly while warm; let cool completely.
Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
Unroll the cooled cake, spread with filling, roll back up, and refrigerate before serving.
Notes
Ensure the cake is still warm when you initially roll it to prevent cracking. Use high-quality pumpkin puree for the best flavor. Store in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 32g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg