Description
Soft pumpkin sponge rolled with creamy filling—an elegant fall dessert.
Ingredients
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
2 tsp pumpkin pie spice
1/4 tsp salt
3 large eggs
1 1/4 cups granulated sugar
1 cup pumpkin puree
1 tsp vanilla extract
8 oz cream cheese
1/4 cup salted butter
3 cups powdered sugar
1/8 tsp cinnamon
Powdered sugar for dusting
Instructions
1. Preheat oven to 375°F. Line and grease a jelly roll pan.
2. Combine dry ingredients in a bowl.
3. Whisk eggs and sugar until thick; add pumpkin and vanilla.
4. Fold in dry mixture gently.
5. Spread batter in pan; bake 14–15 min.
6. Turn out hot cake on sugared towel; roll and cool.
7. Beat cream cheese, butter, vanilla, cinnamon; add sugar.
8. Unroll cooled cake, spread filling, reroll, and chill.
9. Dust with sugar before serving.
Notes
Use pure pumpkin puree, not pie filling.
Roll while warm to prevent cracks.
Cake tastes even better after a day in the fridge.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg