Description
This dessert is the ultimate holiday centerpiece—a tender pumpkin spice cake wrapped around a luscious cheesecake filling. Lightly dusted with powdered sugar, every slice reveals a beautiful swirl that tastes as good as it looks. It’s festive, creamy, and guaranteed to impress.
Ingredients
For the cake:
¾ cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
3 large eggs
1 cup granulated sugar
⅔ cup pumpkin purée (not pie filling)
For the cheesecake filling:
8 oz cream cheese, softened
1 cup powdered sugar
6 tbsp butter, softened
1 tsp vanilla extract
Instructions
Prepare pan: Line a 15×10-inch jelly roll pan with parchment, grease lightly. Preheat oven to 375°F (190°C).
Make cake: Whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice. In another bowl, beat eggs and sugar until thick, then stir in pumpkin. Fold in dry mix. Spread evenly in pan and bake 13–15 minutes.
Roll cake: While warm, turn cake onto a clean towel dusted with powdered sugar. Roll up gently (with towel inside) and let cool completely.
Make filling: Beat cream cheese, powdered sugar, butter, and vanilla until smooth.
Assemble: Unroll cooled cake, spread filling evenly, then carefully re-roll without towel.
Chill & serve: Wrap in plastic, refrigerate at least 1 hour. Dust with powdered sugar before slicing.
- Prep Time: 25 minutes
- Chill Time: 1 hr
- Cook Time: 15 minutes
Nutrition
- Calories: 310 / Serving
- Sodium: 250mg / Serving
- Fat: 14g / Serving
- Saturated Fat: 8g / Serving
- Carbohydrates: 42g / Serving
- Cholesterol: 85mg / Serving