Ingredients
• 3 eggs, separated
• ½ cup granulated sugar
• ⅔ cup pumpkin puree (unsweetened)
• 1 tsp vanilla extract
• ½ cup all-purpose flour (or gluten-free 1:1 blend)
• ¼ cup cocoa powder
• 1 tsp pumpkin pie spice
• ½ tsp baking powder
• ¼ tsp salt
For the filling:
• ½ cup cream cheese, softened (or dairy-free alternative)
• ¼ cup powdered sugar (or erythritol)
• 2 tbsp heavy cream or almond milk
• ½ tsp vanilla extract
For decoration (optional):
• Orange and black food-safe gel
• Halloween sprinkles
• Candy eyes, gummy worms, or spider rings
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- In a bowl, beat egg yolks and sugar until pale and thick. Mix in pumpkin and vanilla.
- In another bowl, whisk flour, cocoa powder, pumpkin spice, baking powder, and salt. Fold into pumpkin mixture.
- In a separate clean bowl, beat egg whites until stiff peaks form. Gently fold into batter—don’t deflate!
- Spread batter evenly into prepared pan.
- Bake 12–14 minutes, until cake springs back when touched.
- While warm, place a clean kitchen towel dusted with powdered sugar on a flat surface. Invert cake onto towel, then peel off parchment.
- Starting from the short end, roll cake up gently in the towel. Let cool completely (this prevents cracks).
- For filling: beat cream cheese, powdered sugar, cream, and vanilla until smooth.
- Unroll cooled cake, spread filling evenly, then re-roll without the towel.
- Chill 30 minutes to firm up.
- Decorate with spooky designs using food-safe gel, sprinkles, or candies—turn it into a mummy, spider web, or jack-o’-lantern!
PREP TIME & NUTRITION :
Prep Time : 25 mins , Cook Time : 14 mins , Total Time : 1 hr 30 mins (includes cooling) , Servings : 10 , Calories : 140 , Net Carbs: 16g , Fats: 7g , Protein: 4g