Ingredients
For the Pumpkin Sponge
3 large eggs
¾ cup granulated sugar
⅔ cup pumpkin puree (not pie filling)
¾ cup all-purpose flour
1 tsp baking powder
½ tsp salt
2 tsp pumpkin pie spice
For the Filling
8 oz cream cheese, softened
4 tbsp butter, softened
1 cup powdered sugar
1 tsp vanilla extract
Optional Garnish
Powdered sugar
Crushed pecans or walnuts
Maple glaze drizzle
Instructions
1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. Whisk eggs and sugar until light and fluffy. Add pumpkin puree and mix well.
3. Sift flour, baking powder, salt, and pumpkin pie spice together. Fold into the wet mixture until smooth.
4. Spread batter evenly in the pan. Bake for 12–14 minutes or until sponge springs back when touched.
5. Turn the cake onto a towel dusted with powdered sugar. Remove parchment, roll up gently with towel, and cool completely.
6. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until fluffy.
7. Unroll cooled sponge, spread filling, re-roll tightly. Chill for at least 1 hour before serving.
8. Dust with powdered sugar and add optional garnishes before slicing.
Notes
For an extra festive twist, add 2 tbsp maple syrup to the filling.
Roll the sponge while still warm to avoid cracks.
Let the chilled roll rest at room temp for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 21g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg