Description
A soft and spiced pumpkin sponge cake rolled with a smooth, tangy cream cheese filling. This classic pumpkin roll is a fall favorite and a festive treat that’s as beautiful as it is delicious.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- Powdered sugar (for dusting towel)
- 8 oz cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.
- In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, and salt.
- In a large bowl, beat eggs and sugar until thick. Add pumpkin and mix until combined. Stir in the flour mixture.
- Spread the batter evenly into the prepared pan.
- Bake for 13–15 minutes, or until the top springs back when touched.
- Immediately loosen and carefully flip the cake onto a thin kitchen towel generously dusted with powdered sugar. Gently peel off the parchment paper.
- Starting from the short end, roll the cake and towel together into a log. Cool completely on a wire rack.
- For the filling, beat cream cheese, butter, powdered sugar, and vanilla in a medium bowl until smooth.
- Unroll the cooled cake gently. Spread the cream cheese mixture evenly over the cake, leaving a slight border around the edges.
- Re-roll the cake (without the towel), then wrap in plastic wrap and refrigerate for at least 1 hour.
- Dust with powdered sugar before serving. Slice and enjoy!
Notes
- Be sure to dust the towel generously with powdered sugar to prevent sticking.
- Chill the roll thoroughly for clean slicing.
- Can be made a day ahead and stored in the fridge.