A sophisticated autumn dessert featuring a light, moist spiced sponge cake rolled with a luscious, velvety cream cheese frosting. The natural earthiness of pumpkin puree pairs perfectly with warming notes of cinnamon, ginger, and cloves, making this an impressive centerpiece for any holiday table. With a proven technique using parchment paper, you can achieve a professional, crack-free roll every time.
2/3 cup plain pumpkin puree
3/4 cup all-purpose flour, sifted
1 tsp baking powder
2 tsp pumpkin spice blend
3 large eggs, at room temperature
1 cup granulated sugar
8 oz cream cheese, softened
1 cup powdered sugar
Preheat oven to 375 degrees Fahrenheit and grease a 15×10 inch jelly roll pan.
Line the pan with parchment paper for easy release.
Whisk flour, baking powder, and pumpkin spice in a small bowl until combined.
Beat eggs and sugar in a large bowl on high speed until thick.
Fold in the pumpkin puree gently to keep the aeration.
Spread batter evenly across the prepared pan with an offset spatula.
Bake for 13 to 15 minutes until the center springs back when lightly pressed.
Cool slightly then roll while warm using the parchment paper method.
Beat cream cheese and powdered sugar until smooth to create the filling.
Unroll the cooled cake, spread with filling, and roll back up tightly.
Always use room temperature eggs for better volume. Ensure the cream cheese is fully softened to avoid lumps in the frosting. Using parchment paper is essential to prevent the cake from cracking during the rolling process.
Find it online: https://itisrecipes.com/classic-pumpkin-spice-cake-roll/