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–+ servings
Ultra close-up macro of classic pumpkin roll with tight spiced sponge spiral and thick cream cheese filling

Classic Pumpkin Roll with Cream Cheese Filling

A showstopping autumn holiday dessert featuring moist, spiced pumpkin sponge cake rolled into a flawless tight spiral around a luscious vanilla cream cheese filling. Made with an easy foolproof tea towel rolling technique that prevents cracking every single time.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, Holiday Baking
Calories: 280
Ingredients Method Nutrition

Ingredients
  

For the Tender Spiced Pumpkin Sponge Cake
  • 0.75 cup all-purpose flour spooned and leveled (approx. 95g)
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp ground Saigon cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp fine sea salt
  • 3 large eggs room temperature
  • 1 cup granulated cane sugar
  • 0.67 cup pure canned pumpkin puree not pumpkin pie mix (approx. 150g)
  • 1 tsp pure vanilla extract
  • 0.25 cup powdered sugar for dusting the rolling towel
For the Tangy Vanilla Cream Cheese Swirl
  • 8 oz brick cream cheese softened to room temperature
  • 6 tbsp unsalted butter softened to room temperature
  • 1 cup powdered sugar confectioners sugar, sifted
  • 1 tsp pure vanilla extract
  • 1 pinch fine sea salt balances sweetness

Method
 

Bake the Spiced Pumpkin Sponge Cake
  1. Preheat your oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan, line with parchment paper leaving a small overhang, and grease the top of the parchment.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In a large bowl using an electric hand mixer or stand mixer fitted with the whisk attachment, beat the 3 eggs and granulated sugar on high speed for 3 full minutes until pale, thick, and ribbony.
  4. Gently fold in pure pumpkin puree and vanilla extract until incorporated. Add dry ingredients and fold gently with a rubber spatula just until no flour streaks remain.
  5. Spread batter evenly into the prepared jelly roll pan, smoothing into the corners with an offset spatula. Bake at 375°F (190°C) for 13 to 15 minutes, or until the top springs back when lightly touched.
The Foolproof Hot Tea Towel Roll
  1. While the cake bakes, lay a clean, lint-free thin kitchen tea towel flat on your countertop and dust generously with 1/4 cup powdered sugar.
  2. Immediately upon removing cake from the oven, invert the hot cake directly onto the sugar-dusted towel. Carefully peel off the parchment paper.
  3. Starting at one short end, gently roll the hot cake and towel together into a snug log. Place the rolled cake seam-side down on a wire rack and allow to cool completely to room temperature for 1.5 to 2 hours (this trains cake memory and prevents cracking).
Whip Frosting, Fill & Chill for Slicing
  1. In a medium bowl, beat softened cream cheese, butter, powdered sugar, vanilla extract, and a pinch of salt on medium-high speed for 2 minutes until light and fluffy.
  2. Carefully unroll the cooled pumpkin sponge cake. Spread the cream cheese frosting evenly over the cake, leaving a 1/2-inch border at the edges.
  3. Gently re-roll the cake (without the towel this time) into a neat spiral. Wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour (or overnight) to firm the filling.
  4. Before serving, unwrap, trim the outer edges with a warm sharp knife for clean display slices, and dust the top generously with powdered sugar. Slice into 10 gorgeous rounds.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 34gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 85mgSodium: 210mgPotassium: 110mgFiber: 1gSugar: 26gVitamin A: 2680IUVitamin C: 1.2mgCalcium: 45mgIron: 1.1mg

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