Description
A tender, spiced pumpkin cake rolled with a creamy cream cheese filling. This recipe requires no electric mixer, making it an easy, make-ahead dessert perfect for holidays.
Ingredients
Scale
- 3 large eggs, room temperature
- 3/4 cup granulated sugar (150g)
- 1 cup pumpkin puree (245g)
- 1 cup all-purpose flour (125g), sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 cup powdered sugar (for dusting)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar (120g), sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 13×18 inch jelly roll pan with parchment paper and spray with non-stick cooking spray.
- In a large bowl, whisk eggs and granulated sugar vigorously for 5-7 minutes until pale, thick, and forming a ribbon.
- Stir in pumpkin puree until combined. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
- Sift dry ingredients over the egg mixture and gently fold in with a spatula until no streaks remain.
- Pour batter into the prepared pan and spread evenly. Bake for 12-15 minutes until the cake springs back when touched.
- While the cake bakes, lay a clean, lint-free kitchen towel on a surface and dust generously with powdered sugar.
- As soon as the cake is done, loosen edges with a knife, invert the towel onto the cake, and peel off parchment. Roll the cake tightly with the towel inside, starting from the short end. Place seam-side down on a wire rack to cool completely.
- While the cake cools, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until fluffy.
- Once the cake is cool, carefully unroll it. Spread the filling evenly over the surface, leaving a small border.
- Re-roll the cake without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
- Before serving, dust with powdered sugar and slice with a sharp knife.
Notes
Ensure eggs and cream cheese are at room temperature for best results. Roll the cake while it is still warm to prevent cracking. Do not use pumpkin pie filling; use pure pumpkin puree. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan cream cheese and butter.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/12th of the roll
- Calories: 220
- Sugar: 22
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
Keywords: pumpkin roll, no mixer dessert, cream cheese filling, holiday baking, Thanksgiving dessert, easy pumpkin cake