Description
A cozy and easy fall dessert made with spiced pumpkin sponge and creamy vanilla cream cheese filling. Perfect for Thanksgiving or anytime you’re craving pumpkin sweetness.
Ingredients
**For the Cake**
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cup granulated sugar
3 large eggs
2/3 cup canned pumpkin (or homemade pumpkin purée)
1 teaspoon vanilla extract
**For the Filling**
8 oz cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar (plus more for dusting)
Instructions
1. Preheat oven to 350°F. Grease a 10×15″ jelly roll pan, line with parchment paper, and lightly grease the paper.
2. Mix flour, salt, baking soda, cinnamon, and pumpkin pie spice in one bowl.
3. In a separate bowl, beat eggs, sugar, vanilla, and pumpkin until smooth.
4. Stir wet and dry ingredients together until just combined.
5. Spread batter into prepared pan and bake for 12–16 minutes or until a toothpick comes out clean.
6. Lift cake with parchment paper onto a surface. While hot, roll the cake (with parchment inside). Cool completely on a wire rack.
7. Beat cream cheese, butter, vanilla, and powdered sugar until smooth.
8. Unroll cooled cake, spread filling evenly, and leave a 1-inch border.
9. Reroll without parchment, wrap in plastic, and chill for at least 1 hour.
10. Dust with powdered sugar before serving. Slice and enjoy.
Notes
Rolling the cake while hot prevents cracks.
Use homemade pumpkin purée for deeper flavor.
Store leftovers covered in the fridge for up to 3 days.
This cake can be made ahead or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Thanksgiving Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 42g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0.1g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 106mg