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Pumpkin Roll Cake – Light, Creamy, and Full of Autumn Flavor

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A soft, spiced pumpkin sponge cake rolled with a creamy, tangy-sweet cream cheese filling. This classic fall dessert is perfect for Thanksgiving and cozy gatherings.

Ingredients

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Pumpkin Cake:

  • ¾ cup all-purpose flour

  • ½ tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • 1 tsp cinnamon

  • ½ tsp nutmeg

  • ¼ tsp cloves

  • 3 large eggs

  • ¾ cup granulated sugar

  • ⅔ cup canned pumpkin

  • 1 tsp vanilla extract

Cream Cheese Filling:

  • 8 oz cream cheese, softened

  • 6 tbsp unsalted butter, softened

  • 1 cup powdered sugar

  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350°F (175°C). Line a 10×15″ jelly roll pan with parchment and grease.

  • In a bowl, whisk flour, baking powder, baking soda, salt, and spices.

  • In another bowl, beat eggs, sugar, pumpkin, and vanilla until fluffy.

  • Fold in dry ingredients until just combined. Spread in pan.

  • Bake 13–15 minutes until springy. Turn onto a powdered-sugar-dusted towel. Peel parchment. Roll up and cool.

  • Beat cream cheese, butter, sugar, and vanilla until smooth.

  • Unroll cake, spread filling, and re-roll. Wrap in plastic and chill 1–4 hours.

  • Dust with powdered sugar before slicing.

Notes

  • Freeze up to 2 months wrapped tightly.

  • Add maple syrup or nuts for variations.

  • Roll while warm to prevent cracking.

Find it online: https://thefoodaunt.com/pumpkin-roll-cake-light-creamy-and-full-of-autumn-flavor/