Description
This fall dessert favorite features a tender, spiced pumpkin sponge rolled around a silky cream cheese filling. Beautiful to serve and surprisingly easy to make—perfect for holidays or anytime you crave a sweet slice of autumn.
Ingredients
Cake
8 Tbsp powdered sugar (for towel)
1½ cups all-purpose flour (230g)
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cloves
½ tsp salt
6 large eggs, room temp
2 cups granulated sugar (450g)
1⅓ cups canned pumpkin (350g)
Filling
16 oz cream cheese, softened (454g)
2 cups powdered sugar (250g)
Filling
16 oz cream cheese, softened (454g)
2 cups powdered sugar (250g)
12 Tbsp (¾ cup) unsalted butter, softened (168g)
2 tsp vanilla extract
4 Tbsp powdered sugar, for garnish
Instructions
Preheat oven to 375°F (190°C). Line two 15×10-inch jelly roll pans with parchment and dust with powdered sugar.
Make the cake: Beat eggs and sugar until thick. Mix in pumpkin. Combine dry ingredients separately, then fold into the wet mixture. Spread into pans evenly.
Bake 13–15 minutes or until top springs back. Turn cakes out onto sugared towels. Peel off paper and roll cakes in towels. Cool completely.
Make filling: Beat cream cheese, butter, vanilla, and powdered sugar until smooth.
Assemble: Unroll cakes, spread filling, and re-roll. Wrap in plastic and chill at least 1 hour.
Garnish: Dust with powdered sugar before slicing.
- Prep Time: ~30 min
- Cook Time: 15 mins
- Category: Dessert
Nutrition
- Calories: 270
- Fat: 13g
- Carbohydrates: 35g
- Protein: 3g