This classic autumn dessert features a light, spiced pumpkin sponge cake delicately spiraled around a rich and tangy sweetened cream cheese filling. Perfect for Thanksgiving or cozy gatherings, this recipe balances the earthy notes of real pumpkin puree with warming spices like cinnamon, ginger, and cloves. With a moist, flexible crumb, this sophisticated roll provides a professional-quality centerpiece that is surprisingly achievable for home bakers.
3/4 cup 100% pumpkin puree
3/4 cup all-purpose flour
3 large eggs, room temperature
1 cup granulated sugar, divided
8 oz cream cheese, softened
1 cup powdered sugar
2 tsp pumpkin pie spice
Preheat oven to 375°F and line a 15-by-10-inch jelly roll pan with parchment paper.
In a large bowl, whisk the eggs for five minutes until thick and lemon-colored.
Fold in the pumpkin puree, granulated sugar, and dry ingredients until just combined.
Spread the batter evenly across the prepared pan.
Bake for 13 to 15 minutes or until the top springs back when touched lightly.
Immediately invert the warm cake onto a towel dusted with powdered sugar.
Roll the cake tightly while warm to set the shape, then let it cool completely.
Beat the cream cheese and powdered sugar together until smooth.
Unroll the cooled cake, spread with the cream cheese filling, and roll it back up carefully.
Chill before slicing to serve.
Ensure the pumpkin puree is plain 100% pumpkin and not pre-mixed pumpkin pie filling. Using room temperature eggs is essential for achieving the correct aeration. Store the roll in the refrigerator for up to 3 days. Dust the exterior with additional powdered sugar before serving for a professional presentation.
Find it online: https://itisrecipes.com/pumpkin-cream-cheese-roll/