Description
A soft, spice-infused pumpkin sponge cake rolled with a tangy cream cheese filling and crunchy toasted pecans for a sophisticated autumn dessert.
Ingredients
Scale
- 1 cup cake flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup heavy cream
- 1/2 cup toasted pecans, finely chopped
- 1/4 cup toasted pecans, halved for garnish
- Powdered sugar for dusting
Instructions
- Preheat oven to 350F and line a 10×15 inch jelly roll pan with parchment paper.
- Whisk together cake flour, baking powder, cinnamon, nutmeg, cloves, and salt in a bowl.
- In a large bowl, beat eggs and granulated sugar until thick and pale. Stir in the pumpkin puree until combined.
- Gently fold the dry ingredients into the pumpkin mixture until no streaks of flour remain.
- Spread batter evenly in the pan and bake for 12-15 minutes until the top springs back.
- Immediately flip the hot cake onto a towel dusted with powdered sugar and roll it up tightly. Let cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar and heavy cream, beating until fluffy.
- Fold in the finely chopped toasted pecans.
- Carefully unroll the cooled cake, spread the filling evenly across the surface, and re-roll the cake.
- Wrap in plastic and refrigerate for at least 2 hours. Dust with powdered sugar and garnish with pecan halves before slicing.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American