Description
A delightful sponge cake filled with a creamy, spiced filling, perfect for fall gatherings.
Ingredients
Scale
- 1 cup Pumpkin Puree
- 3 large Eggs
- 1 cup Granulated Sugar
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Pumpkin Spice (or 1/3 tsp Cinnamon, 1/3 tsp Nutmeg, 1/3 tsp Ginger)
- Pinch of Salt
- 8 oz Cream Cheese
- 1/2 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1 tbsp Butter
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a 15×10-inch jelly-roll pan and line with parchment paper.
- In a bowl, whisk together flour, baking powder, salt, and spices.
- In a separate bowl, beat eggs with granulated sugar until thick and pale.
- Add pumpkin puree to egg mixture and mix until combined.
- Gradually stir dry mixture into wet ingredients until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 12-15 minutes or until it bounces back when touched.
- Sprinkle with powdered sugar, roll up while warm with a towel, and cool completely.
- Beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
- Unroll the cake and spread the cream cheese mixture evenly over it.
- Roll the cake back up without the towel, wrap in plastic wrap and chill for about an hour before slicing.
Notes
Serve with whipped cream or a sprinkle of chopped pecans for added texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg