Description
A light, airy pumpkin spice sponge cake rolled with a tangy, sweet cream cheese filling. This recipe guarantees a perfect roll without cracking, making it an easy and impressive fall dessert.
Ingredients
Scale
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs + 1 egg yolk (room temperature)
- 1 cup pumpkin puree (canned, not pie filling)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 8 oz full-fat cream cheese (softened)
- 1 cup confectioners’ sugar (sifted)
- 2 tablespoons sour cream
- Confectioners’ sugar (for dusting)
Instructions
- Preheat oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper and grease lightly.
- In a large bowl, whisk vegetable oil and sugar until combined. Add eggs and yolk one at a time, whisking well. Stir in pumpkin puree and vanilla.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and pumpkin pie spice. Sift or whisk dry ingredients into the wet mixture.
- Gently fold dry ingredients into wet mixture with a rubber spatula until just combined. Do not overmix.
- Pour batter into prepared pan and spread evenly. Bake for 10-12 minutes until cake springs back when touched.
- While cake bakes, lay a clean kitchen towel on a surface and dust generously with powdered sugar.
- Loosen cake edges with a knife. Invert cake onto the powdered towel. Peel off parchment paper.
- While still warm, roll the cake tightly with the towel inside, starting from the short end. Let cool completely on a wire rack.
- Beat cream cheese, confectioners’ sugar, vanilla, and sour cream until smooth and creamy.
- Unroll the cooled cake. Spread cream cheese filling evenly over the surface, leaving a small border.
- Carefully roll the cake back up without the towel. Place seam-side down on a serving plate.
- Refrigerate for at least 2 hours or overnight to set.
- Dust with powdered sugar and slice with a sharp knife before serving.
Notes
Use real pumpkin puree, not pumpkin pie filling. Ensure cream cheese is at room temperature to avoid lumps. Roll the cake while it is warm to set the ‘memory’ and prevent cracking during the second roll. Chill thoroughly before slicing for clean cuts.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24
- Sodium: 220
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
Keywords: pumpkin roll, cream cheese filling, fall dessert, easy pumpkin recipe, holiday dessert, autumn baking, pumpkin spice