Description
A tender pumpkin spice sheet cake flavored with cinnamon and cloves, filled with smooth cream cheese frosting, and rolled into a festive dessert log.
Ingredients
Scale
- 4 tablespoons powdered sugar, for the towel
- 3/4 cup all-purpose flour, 115 grams
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup granulated sugar, 225 grams
- 2/3 cup canned pumpkin, 175 grams
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar, for optional garnish
Instructions
- Preheat the oven to 375°F. Grease a 13-by-18-inch half sheet pan, line it with parchment paper, then grease and flour the parchment.
- Spread a clean, thin cotton kitchen towel on the counter and dust it evenly with 3 to 4 tablespoons powdered sugar.
- Whisk the flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl.
- Beat the eggs and granulated sugar in a large bowl until thick and pale. Beat in the canned pumpkin.
- Stir in the flour mixture just until no dry streaks remain.
- Spread the batter evenly in the prepared pan and bake for 13 to 15 minutes, or until the top springs back after a light touch.
- Loosen the cake around the edges and immediately invert it onto the prepared towel. Carefully peel away the parchment.
- Starting at one short end, roll the warm cake and towel together. Place it seam-side down on a wire rack and cool completely.
- Beat the softened cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
- Carefully unroll the cooled cake and remove the towel. Spread the filling evenly over the cake, leaving a small border.
- Roll the cake again without the towel. Wrap it tightly in plastic wrap and refrigerate for at least one hour.
- Unwrap the chilled roll, dust it with powdered sugar if desired, and cut it into 14 slices.
Notes
- Use canned pure pumpkin, not sweetened pumpkin pie filling.
- Roll the cake immediately after baking while it remains warm and flexible.
- Let the cake cool completely before adding the cream cheese filling.
- Use full-fat block cream cheese for the firmest filling.
- Wipe the knife between cuts for clean, defined spirals.
- Store covered in the refrigerator for up to four days.
- Freeze the tightly wrapped roll for up to two months and thaw it overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 27
- Sodium: 192
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 3
- Cholesterol: 71