A homemade dessert that looks beautiful on the table does not have to be hard to make. This pumpkin roll cake has a soft, lightly spiced sponge and a creamy cheese filling.

Each slice reveals a neat spiral, making it a lovely treat for family gatherings, afternoon tea, or a weekend dessert. Although it looks impressive, this recipe uses simple ingredients and easy techniques.

Ingredients

The recipe has two parts, a spiced sponge and a cream cheese filling. For the pumpkin sponge, you will need:

- 3/4 cup all-purpose flour, about 95 g

- 3 large eggs

- 1/2 teaspoon baking soda

- 1/2 teaspoon baking powder

- 1/2 teaspoon ground cinnamon

- 1/2 teaspoon ground nutmeg

- 1 cup granulated sugar, about 200 g

- 2/3 cup pumpkin puree, about 160 g

- 1 teaspoon vanilla extract

Use plain pumpkin puree rather than pumpkin pie filling, which may already contain sugar and spices. For the cream cheese filling, you will need:

- 8 oz cream cheese, about 225 g, softened

- 4 tablespoons unsalted butter, about 57 g, softened

- 1 cup powdered sugar, about 120 g, plus a little extra for dusting if desired

- 1 teaspoon vanilla extract

This makes 8 to 10 slices.

You will also need a 10 x 15-inch baking pan, baking paper, nonstick baking spray, two mixing bowls, an electric mixer, and a rubber spatula.

Step 1: Prepare the Pan

Preheat the oven to 375°F (190°C). Lightly coat the baking pan with nonstick spray and line it with baking paper. Leave extra paper extending beyond the short sides so the sponge lifts out easily. Lightly grease the paper to help prevent sticking, and measure all ingredients before mixing.

Step 2: Make the Batter

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and nutmeg. In a separate large bowl, beat the eggs and vanilla extract for about 2 minutes, until foamy. Gradually add the granulated sugar and continue beating for another 2 minutes, until the mixture looks pale and fluffy.

Add the pumpkin puree and mix until combined. Gently fold in the dry ingredients with a rubber spatula, using broad movements from the bottom of the bowl upward. Stop when no dry flour remains. Mixing too much can make the sponge less tender.

Step 3: Bake the Sponge

Pour the batter into the prepared pan and spread it evenly into the corners. Bake for 10 to 12 minutes. The surface should spring back lightly when touched, and a toothpick inserted into the center should come out without wet batter.

Check the cake after 10 minutes because oven temperatures vary. Avoid overbaking, as a dry sponge is more likely to break apart during rolling.

Step 4: Roll While Warm

Prepare a flat, heat-safe surface before removing the pan from the oven. Carefully loosen the edges if needed, then lift the sponge out using the baking paper. Starting at a short end, gently roll the warm cake with the paper.

Keep the roll snug without squeezing it tightly. Place it seam-side down on a wire rack and allow it to cool completely. Rolling at this stage helps the sponge keep its shape later.

Step 5: Prepare the Filling

Place the softened cream cheese and butter in a mixing bowl. Beat until smooth, then add the powdered sugar and vanilla extract. Begin mixing slowly to prevent sugar from scattering, then beat until the filling becomes creamy and fluffy.

Softened ingredients help create a smooth filling without lumps. If the mixture feels too soft, refrigerate it for 10 to 15 minutes.

Step 6: Fill and Chill

Carefully unroll the cooled sponge and remove the baking paper. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Roll the cake up again from the same short end, this time without the paper inside.

Place it seam-side down on a serving plate, cover, and refrigerate for about 1 hour. Chilling helps the filling firm up and makes slicing easier.

Step 7: Slice and Serve

Dust the top with a little powdered sugar if desired. Cut the roll into slices about 1 inch thick, wiping the blade between cuts for cleaner edges.

Final Thoughts

Lykkers, keep any leftover slices in a covered container in the refrigerator and enjoy them within 3 to 4 days for the best quality. Would you enjoy this dessert with tea, coffee, or fresh fruit? Give the recipe a try and share your favorite serving idea with us!