Spiced Pumpkin Roll

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Perfectly spiced, extra pumpkin-y, and SO. GOOD. This Spiced Pumpkin Roll with White Chocolate Cream Cheese Filling is the simple dessert you've been searching for this holiday season! Every bite is light, tender, fluffy, and full of flavor. Delicious!

4 Quick Tips To Have Perfect The Perfect Roll

01 Do not over bake your sponge. 02 Do not allow cake to cool completely before rolling. 03 Do not roll parchment up into filled cake! 04 When melting the white chocolate, be careful to not overheat it. White Line Get The Recipe!

In a small bowl, combine flour, cornstarch, and pumpkin pie spice. Set aside.

In the bowl of an electric mixer, beat eggs and sugar until light and fluffy, about 10 minutes.

Mix in pumpkin.

Sift in the dry ingredients.

Remove 1 cup of batter and combine it with vegetable oil, mixing well.

Stir back into sponge.

Pour into prepared pan. Tap to level and remove air bubbles.

Bake at 375 for 12 minutes, or until cake is just done.

When cake comes out of the oven, sift powdered sugar over top.

Immediately invert it onto parchment paper. Carefully remove pan and peel parchment off of baked cake.

Beginning with short end, roll cake and parchment up together jelly roll-style.

Let cool for 12 mins. Carefully unroll. Allow to cool.

Melt white chocolate.

Whip cream cheese until smooth.

Mix in white chocolate.

Beat in powdered sugar.

Spread filling on cooled cake.

Roll tightly and cut off ends. Serve immediately.

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