Pumpkin Sponge Biscuit

  • 200 grams (7.1 ounces) sugar
  • 120 grams (4.2 ounces) eggs
  • 130 grams (4.6 ounces) baked pumpkin
  • 50 grams (1.8 ounces) vegetable oil
  • 130 grams (4.6 ounces) flour
  • 4 grams (0.14 ounces) baking powder


  • 400 grams (14.1 ounces) cream cheese
  • 250 grams (8.8 ounces) heavy cream (33-35%)
  • 70 grams (2.5 ounces) powdered sugar


  • Electric Mixer

    Whip those eggs and sugar to perfection effortlessly. Make sure to keep your beaters clean to avoid contamination.

  • Blender

    A good quality blender will help you get an ultra-smooth pumpkin puree. Don't forget to pulse slowly and scrape down the sides.

  • Baking Sheet (30×40cm)

    A parchment-lined baking sheet is essential to ensure your sponge bakes evenly and doesn't stick. Double-check the dimensions!

  • Spatula

    A flexible spatula makes spreading the dough and cream a breeze. Silicone spatulas work best as they are heat resistant.

  • Rolling Pin

    Helpful for evenly spreading the cream if you find yourself in need. Also can be used to get that even roll in your cake.


Step 1

1. Whip the eggs and sugar together until the mixture becomes light and fluffy. Tip: Use room temperature eggs for better volume.

Step 2

2. Mash the baked pumpkin with the vegetable oil in a blender until smooth. Tip: Ensure the pumpkin is fully baked and cooled before blending.

Step 3

3. Combine the egg mixture with the pumpkin mixture, mixing gently. Tip: Fold the mixtures together to retain the air whipped into the eggs.

Step 4

4. Sift together the flour and baking powder, then add to the wet ingredients. Stir until just combined. Tip: Do not overmix to avoid a dense sponge.

Step 5

5. Spread the dough evenly on a parchment-lined baking sheet (pan size 30×40cm). Tip: Use an offset spatula for an even spread.

Step 6

6. Bake at 392°F (200°C) for 8 minutes, or until a toothpick inserted into the center comes out clean. Tip: Keep an eye on the sponge to prevent overbaking.

Step 7

7. Cover the hot sponge cake with a towel and let it cool. Once completely cool, turn it over and carefully remove the parchment. Tip: Rolling the sponge with a towel helps it keep its shape and prevents cracking later.

Step 8

8. Start whipping the cold cream cheese with powdered sugar, gradually pouring in the cold heavy cream until the mixture is thick and keeps its shape. Tip: Chill the mixing bowl and beaters for better results.

Step 9

9. Apply the cream evenly onto the cooled sponge biscuit, leaving a little for decoration. Roll the biscuit into a log shape and refrigerate for a couple of hours before serving. Tip: Use a piece of parchment to help roll the sponge for a tighter log.

Step 10

10. Optionally, you can add orange or lemon zest or spices to the biscuit. The cream can also be flavored to your taste. Enjoy cooking!


Ready to impress? 🌟 Slice your pumpkin sponge biscuit and serve it on a rustic wooden board for that added autumn charm. Sprinkle some powdered sugar on top for a snowy effect that'll make your dessert look extremely Instagram-worthy. 🍁 You can also layer up the sophistication by adding a dollop of whipped cream and a candy pumpkin on each piece. For those who love a bit of zest, a sprinkle of grated orange or lemon on the top brings out the creaminess beautifully. 🍊🍋 Don't forget to pair your delightful pastry with a steaming mug of spiced tea, pumpkin spice latte, or a hot chocolate with marshmallows for the ultimate cozy experience. 🎃☕ Warm, delicious, and utterly unforgettable!


For a gluten-free version, simply swap the flour for a gluten-free flour blend—it's that easy! 🌟 Make sure your baking powder is gluten-free as well. Want to make it vegan? Replace the eggs with a flaxseed meal (1 tbsp flaxseed + 3 tbsp water = 1 egg) and use dairy-free cream cheese and coconut cream instead of heavy cream. 🥥 Your taste buds and dietary needs will both be satisfied! 🌱


  • Why does my sponge turn out flat?

    This often happens if you don't whip the eggs and sugar enough. Make sure they are fluffy and doubled in volume before you proceed.

  • Can I use canned pumpkin puree?

    Yes, you can use canned pumpkin puree, but make sure it's 100% pure pumpkin and not pumpkin pie filling.

  • How do I keep my sponge from cracking when rolling?

    Covering the hot sponge with a towel and letting it cool helps to keep it pliable for rolling without cracking.

  • Can I add spices to the batter?

    Absolutely! Feel free to add spices like cinnamon, nutmeg, or even some ginger to elevate the flavors.

  • What's the best way to store this?

    Once rolled, keep the pastry well-covered and store it in the fridge. It will stay fresh for up to 3 days.

  • Can the sponge be made ahead of time?

    Yes, you can bake the sponge a day ahead. Just make sure to wrap it well to prevent it from drying out.

Nutrition facts

Pumpkin roll
Recipe Yield:8 servings
Calories:Approximate calories per serving: 300-350
Calories (Min - Max):300 - 350
Total Fat:20 grams
Saturated Fat:12 grams
Protein:5 grams
Total Carbohydrate:25 grams
Total Sugars:20 grams