Description
A tender spiced pumpkin sponge wrapped around a silky, tangy cream cheese filling. Cozy aromas, a beautiful swirl, and a chill-and-slice finish make this an irresistible fall showstopper.
Ingredients
- All-Purpose Flour: 3/4 cup
- Baking Powder: 1 teaspoon
- Baking Soda: 1/2 teaspoon
- Ground Cinnamon: 1 teaspoon
- Ground Nutmeg: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Large Eggs: 3
- Granulated Sugar: 1 cup
- Pumpkin Puree: 2/3 cup
- Vanilla Extract: 1 teaspoon (batter)
- Cream Cheese: 8 ounces, softened
- Unsalted Butter: 4 tablespoons, softened
- Powdered Sugar: 1 cup (filling)
- Vanilla Extract: 1 teaspoon (filling)
- Powdered Sugar: 1/4 cup for dusting towel, plus extra for garnish
- Parchment Paper: 1 sheet sized to fit a 15×10 inch jelly roll pan
- Clean Kitchen Towel: 1, thin and lint-free
Instructions
- Preheat oven to 375°F, line a 15×10 inch jelly roll pan with parchment, lightly mist or wipe the parchment so the cake releases cleanly.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl until evenly combined.
- In a separate bowl, beat eggs and granulated sugar on medium high until thick and pale, 2 to 3 minutes, then mix in pumpkin puree and 1 teaspoon vanilla until smooth.
- Fold dry ingredients into wet just until no dry streaks remain, spread batter evenly in the prepared pan, smoothing to the corners.
- Bake 13 to 15 minutes, until the cake springs back lightly to the touch and a toothpick comes out clean.
- While the cake bakes, lay a clean towel on the counter and generously dust it with 1/4 cup powdered sugar.
- Immediately invert the hot cake onto the sugared towel, carefully peel off parchment, then starting from a short side roll the cake up with the towel inside. Cool completely seam side down.
- Make the filling by beating cream cheese and butter until smooth, add 1 cup powdered sugar and 1 teaspoon vanilla, and beat until fluffy and spreadable.
- Gently unroll the cooled cake, spread the filling evenly to the edges, then re-roll without the towel, tightening slightly to create a neat swirl.
- Wrap the roll in plastic, chill at least 1 hour for clean slices, dust with extra powdered sugar, slice, and serve.
Notes
- Roll the cake while it is still warm to minimize cracking.
- Chill the filled roll before slicing for the sharpest, bakery-style cuts.
- Do not overbake, a dry sponge is more likely to crack.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: pumpkin roll, swiss roll, cream cheese filling, fall dessert, Thanksgiving dessert, holiday baking