Indulge in this classic autumn dessert featuring a moist, perfectly spiced pumpkin sponge cake wrapped around a decadent, smooth cream cheese frosting. This refined recipe ensures a tender texture and a beautiful spiral swirl that will impress any holiday guest, all while maintaining a simple, crack-free rolling technique that makes baking this professional-level treat accessible for home bakers.
3/4 cup all-purpose flour
1 tsp baking powder
2 tsp ground cinnamon
3 large eggs, room temperature
1 cup granulated sugar
2/3 cup pumpkin puree
8 oz cream cheese, softened
1 cup powdered sugar, sifted
1/4 cup unsalted butter, softened
Preheat oven to 375°F and grease a 15×10 inch jelly roll pan.
Line the pan with parchment paper.
Whisk together flour, baking powder, and cinnamon in a bowl.
Beat eggs and granulated sugar in a separate bowl until pale yellow.
Gently fold in the pumpkin puree.
Stir in dry ingredients until just combined.
Spread batter evenly into the prepared pan.
Bake for 15 minutes until the cake springs back when touched.
Turn cake onto a clean kitchen towel dusted with powdered sugar while still warm.
Roll the cake up in the towel and let it cool completely.
Beat the cream cheese, powdered sugar, and butter until smooth for the filling.
Unroll the cooled cake, spread with filling, and re-roll without the towel.
Always roll the cake while it is still warm to prevent cracking. If the cake feels brittle, it may have been overbaked. Store the finished roll in the refrigerator.
Find it online: https://itisrecipes.com/pumpkin-roll-recipe-2/