Description
A soft, spiced pumpkin sponge cake rolled with a tangy cream cheese filling, finished with a dusting of cinnamon sugar.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree (unsweetened)
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F (175C). Grease a 10×15 inch jelly roll pan and line with parchment paper.
- Beat eggs and granulated sugar in a mixer on high speed until thick and pale, about 5 minutes.
- Stir in pumpkin puree, cinnamon, and pumpkin pie spice until combined.
- Sift together flour, baking powder, and salt, then gently fold into the pumpkin mixture.
- Spread batter evenly into the prepared pan and bake for 12-15 minutes until the top springs back.
- Immediately flip the warm cake onto a towel dusted with powdered sugar and roll it up with the towel.
- Let the cake cool completely in the rolled position.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Carefully unroll the cooled cake, spread the cream cheese filling evenly, and roll it back up tightly.
- Wrap in plastic wrap and refrigerate for at least 2 hours before slicing.