Description
A soft, spiced pumpkin sponge cake rolled with a tangy cream cheese filling and topped with a vibrant, tart cranberry orange glaze.
Ingredients
Scale
- 3 large eggs
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup all-purpose flour
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh cranberries
- 1/4 cup orange juice
- 1 tbsp orange zest
- 1/4 cup sugar (for glaze)
Instructions
- Preheat oven to 350F and line a 10×15 inch jelly roll pan with parchment paper.
- Beat eggs and granulated sugar until fluffy. Stir in pumpkin puree, cinnamon, and nutmeg.
- Whisk together flour, baking soda, and salt; fold into the pumpkin mixture until just combined.
- Spread batter into the pan and bake for 12-15 minutes until the top springs back.
- Immediately flip the hot cake onto a powdered sugar-dusted towel and roll it up. Let cool completely.
- Beat softened cream cheese, butter, powdered sugar, and vanilla until smooth.
- Unroll the cooled cake, spread the cream cheese filling evenly, and roll it back up tightly.
- Refrigerate the roll for at least 2 hours.
- In a saucepan, simmer cranberries, orange juice, orange zest, and sugar until berries burst and liquid thickens. Strain if desired.
- Unwrap the chilled roll and drizzle the cranberry orange glaze over the top before slicing.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American