As the first leaves begin to fall, the kitchen transforms into a sanctuary of warmth and spice. There's something uniquely exhilarating about crafting a dessert that encapsulates the essence of the season, like this Creamy Pumpkin Spice Roll Cake. With an effortless 20-minute prep time, I swear it’s a game-changer for hosting autumn gatherings or cozy family dinners. Imagine showing up with a stunning cake that not only tastes divine but has a rich cream cheese filling to delight every palate. This pumpkin roll cake is not just easy—it’s a showstopper that will make you the star of your holiday baking lineup! Isn't it time to trade in those fast-food runs for something that feels like a hug in every slice?
Why Is This Cake So Irresistible?
Warm, Cozy Flavors: Nothing says fall like the delightful combo of pumpkin, cinnamon, and nutmeg, bringing a rich taste to each slice.
Easy to Make: With just 20 minutes of prep, it’s perfect for busy bakers who want an impressive dessert without the hassle.
Showstopper Presentation: The beautiful spirals of cream cheese filling in this roll cake are sure to wow your guests, making it a great centerpiece for gatherings.
Adaptable and Versatile: Feel free to swap in fresh pumpkin or even use a vegan filling for diverse dietary needs, ensuring everyone can enjoy it!
Crowd-Pleasing Delight: This cake is guaranteed to evoke smiles and compliments, making it a hit at any holiday celebration! For more pumpkin-inspired treats, check out my Pumpkin Spice Smoothie or warm and comforting Pasta Bake Pumpkin.
Creamy Pumpkin Spice Roll Cake Ingredients
• Here’s what you’ll need to bring this delightful dessert to life!
For the Cake
- ¾ cup all-purpose flour – This provides the essential structure for a soft, tender crumb.
- ½ teaspoon baking powder – Acts as a leavening agent for a light, fluffy texture.
- ½ teaspoon baking soda – Helps the batter rise evenly, ensuring a fine-grained sponge.
- 1 teaspoon ground cinnamon – Adds warmth and sweetness, capturing the essence of autumn.
- ½ teaspoon ground nutmeg – Offers a nutty flavor that beautifully complements the pumpkin.
- ½ teaspoon ground ginger – Provides a gently spicy undertone that balances the sweetness.
- ¼ teaspoon ground cloves – Imparts aromatic depth, rounding out the fall flavor profile.
- ¼ teaspoon salt – Enhances the spices and maintains a balanced sweetness.
- 3 large eggs – Binds the ingredients and traps air for the perfect texture.
- 1 cup granulated sugar – Sweetens the cake while helping achieve that light, airy texture.
- ⅔ cup canned pumpkin (not pumpkin pie filling) – Adds moisture, flavor, and vibrant color without extra sweeteners.
- 1 teaspoon vanilla extract – Introduces a warm note, harmonizing all the flavors.
For the Creamy Filling
- 1 package (8 oz) cream cheese, softened – This is the star ingredient for a tangy, creamy filling.
- 1 cup powdered sugar, sifted – Sweetens the filling and contributes to a smooth consistency.
- 6 tablespoons unsalted butter, softened – Adds richness and stability to create that luscious filling.
- 1 teaspoon vanilla extract – Mirrors the flavor in the cake to enhance the sweetness.
Now you're all set to whip up this deliciously creamy pumpkin spice roll cake that will surely leave your guests asking for seconds!
Step‑by‑Step Instructions for Creamy Pumpkin Spice Roll Cake
Step 1: Preheat and Prepare
Begin by preheating your oven to 375°F (190°C). While the oven warms up, grease a 15x10-inch jelly roll pan and line it with parchment paper, allowing some overhang for easy removal later. This preparation step is crucial for ensuring your Creamy Pumpkin Spice Roll Cake releases effortlessly after baking.
Step 2: Combine Dry Ingredients
In a small bowl, whisk together the flour, baking powder, baking soda, spices, and salt. This mixture will provide the foundation for your cake's texture and flavor. Once combined, set it aside while you prepare the wet ingredients, making sure your dry mix is well-integrated for an even bake.
Step 3: Whip the Eggs and Sugar
In a large mixing bowl, beat the eggs and granulated sugar together until the mixture becomes thick and pale, which should take about 3-5 minutes. This aeration is key to achieving a light sponge. Next, gently fold in the canned pumpkin and vanilla extract until everything is completely combined and smooth.
Step 4: Combine Wet and Dry Ingredients
Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be cautious not to overmix, as this can lead to a denser cake. The batter should be thick yet well-integrated, ready to transform into your vibrant Creamy Pumpkin Spice Roll Cake.
Step 5: Spread and Bake
Carefully spread the batter evenly in the prepared jelly roll pan, ensuring it reaches the edges. Slide the pan into your preheated oven and bake for 13-15 minutes. The cake is done when it springs back lightly when touched; you’re seeking a soft top that looks set but not overbaked.
Step 6: Roll the Cake
Once baked, remove the cake from the oven and immediately loosen its edges. Invert the cake onto a clean, powdered sugar-dusted kitchen towel, peeling off the parchment. Starting from the narrow end, gently roll the hot cake with the towel. This creates the roll shape and should allow it to cool without cracking.
Step 7: Cool the Cake
Place the rolled cake, seam side down, on a wire rack to cool completely. This cooling phase is vital, as it helps the cake set while maintaining its shape, making it easier to fill later and ensuring the perfect texture for your Creamy Pumpkin Spice Roll Cake.
Step 8: Make the Creamy Filling
In a mixing bowl, beat the softened cream cheese, sifted powdered sugar, softened butter, and vanilla extract until smooth and fluffy. This creamy filling should be luscious and spreadable, perfectly complementing the spiced pumpkin cake. Aim for a delightful, well-mixed filling that invites you to dig in!
Step 9: Spread the Filling and Reroll
Once the cake is completely cool, unroll it gently. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges. Carefully reroll the cake without the towel, starting from one narrow end. This second rolling gives you the light, spiral design of your Creamy Pumpkin Spice Roll Cake.
Step 10: Chill and Serve
Wrap the rolled cake tightly in plastic wrap and refrigerate for at least one hour before serving, allowing the flavors to meld. Just before serving, sprinkle the cake with powdered sugar for a beautiful finish. Your Creamy Pumpkin Spice Roll Cake is now ready to be sliced and enjoyed!
Creamy Pumpkin Spice Roll Cake: Variations & Substitutions
Feel free to explore exciting choices and put your own spin on this delightful recipe.
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Fresh Pumpkin: Substitute canned pumpkin with freshly roasted and pureed pumpkin for a vibrant taste variation.
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Vegan Filling: Use a vegan cream cheese product or whipped coconut cream to create a dairy-free delightful filling that everyone can enjoy.
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Nutty Twist: Incorporate finely chopped nuts, like walnuts or pecans, into the filling for a delightful crunch that contrasts beautifully with the creamy texture.
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Spicy Kick: Add a pinch of cayenne pepper or a drizzle of hot honey to the filling for a surprising warmth that jazzes up the flavors.
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Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking mix for a deliciously inclusive cake that brings joy to everyone at the table.
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Caramel Drizzle: Enhance the cake's sweetness with a drizzle of salted caramel on top before serving, adding an extra layer of flavor.
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Fruit Infusion: Add a layer of thinly sliced apples or pears to the filling for a fresh and fruity surprise in every bite, perfect for the fall season.
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Chocolate Variation: Mix in some cocoa powder into the filling for a chocolatey twist that complements the pumpkin spice beautifully. For more pumpkin treats, don’t forget to check out my delicious Chocolate Zucchini Cake and dreamy Pie Dump Cake.
What to Serve with Creamy Pumpkin Spice Roll Cake
As the seasons change, enhance your meal with delightful accompaniments that perfectly complement this spiced dessert.
- Whipped Cream: Light and airy, a dollop of freshly whipped cream adds a luscious touch, enhancing the cake's rich flavors.
- Salted Caramel Drizzle: A sweet and salty contrast creates a decadent experience, elevating the spiced pumpkin profile with each slice.
- Roasted Nuts: Crushed walnuts or pecans sprinkled on top bring a crunchy texture and deepen the autumnal feel.
- Chai Tea: The warming spices in chai tea mirror the flavors of the cake, making for a cozy pairing that soothes the soul.
- Vanilla Ice Cream: Melt-in-your-mouth vanilla ice cream pairs beautifully with the rich cream cheese filling, balancing the dessert perfectly.
- Apple Cider: A glass of chilled apple cider adds a refreshing contrast, enhancing the cake's warm notes without overpowering them.
- Seasonal Fruit: Fresh figs or pears provide a juicy, refreshing element that brightens each bite of the rich roll cake.
- Pumpkin Spice Latte: A classic fall beverage, this coffee treat complements the dessert, turning your gathering into a festive celebration.
Create a heartwarming feast around this Creamy Pumpkin Spice Roll Cake and enjoy the season to its fullest!
How to Store and Freeze Creamy Pumpkin Spice Roll Cake
Fridge: Wrap the cooled cake tightly in plastic wrap and store it in the fridge for up to 3 days to maintain freshness and flavor.
Freezer: For longer storage, freeze the rolled cake wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw it overnight in the fridge before serving.
Reheating: If desired, serve slices slightly warmed in the microwave for about 10-15 seconds for a cozy, melty treat.
Make-Ahead Tips: Prepare the cake a day in advance, wrapping it after cooling; add the cream cheese filling just before serving for the best texture.
Make Ahead Options
These Creamy Pumpkin Spice Roll Cakes are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the cake and the cream cheese filling up to 24 hours in advance. Simply bake the cake as directed, allow it to cool completely, and then wrap it tightly in plastic wrap before storing it in the refrigerator. You can also prepare the filling separately, storing it in an airtight container. When you’re ready to serve, simply unroll the cake, spread the chilled filling, and reroll it without the towel. This way, you’ll still enjoy a fresh and delightful dessert that tastes just as delicious as when it was freshly made!
Expert Tips for Creamy Pumpkin Spice Roll Cake
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Warm Cake Rolling: Roll the cake while it's still warm to prevent cracking and ensure a beautiful shape. It helps maintain flexibility for easier rolling.
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Monitor Baking Time: Keep a close eye on the baking time; every oven varies. The cake should spring back lightly when touched to confirm it's perfectly baked.
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Handling Cracks: If the cake cracks, don’t worry! Dust it with powdered sugar before serving to disguise any imperfections and enhance the presentation.
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Even Spreading: When applying the cream cheese filling, ensure it’s even with a small border free of filling to help seal the roll and avoid spillage when rolled.
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Chill for Best Results: Refrigerate the rolled cake for at least one hour before serving. This step allows flavors to meld and keeps the filling firm for clean, beautiful slices.
Creamy Pumpkin Spice Roll Cake Recipe FAQs
How do I choose the best pumpkin for my pumpkin spice roll cake?
Absolutely! When selecting pumpkin, look for canned pure pumpkin, not pumpkin pie filling, which has added sugars and spices. If you prefer fresh pumpkin, opt for a sugar pumpkin (also known as pie pumpkin) as they are sweeter and perfectly suited for baking. Ensure it feels firm and heavy for its size, with a smooth skin and no soft spots.
How should I store my creamy pumpkin spice roll cake?
Very good question! Once cooled, tightly wrap your roll cake in plastic wrap and store it in the fridge for up to 3 days. This helps maintain its moisture and flavor for your next serving. If you haven't already added the filling, you can store it in a separate airtight container for the same duration.
Can I freeze the creamy pumpkin spice roll cake?
Of course! To freeze, first wrap the completely cooled, unfilled roll cake tightly in plastic wrap, and then cover it with aluminum foil for extra protection against freezer burn. It will keep well for up to 3 months. When you're ready to enjoy it, simply thaw it overnight in the fridge, then apply the cream cheese filling before serving.
What can I do if my cake cracks when rolling?
Don't worry, this happens even to seasoned bakers! If your cake cracks, simply dust it with powdered sugar before serving. This not only conceals any imperfections but will also enhance the flavor. When rolling, try to keep constant pressure and roll quickly while the cake is still warm—this helps maintain flexibility.
Is this pumpkin spice roll cake safe for pets or those with food allergies?
Very important to consider! This cake is made with common allergens, including eggs and dairy, so it should be avoided by individuals with allergies to these ingredients. As for pets, particularly dogs, it's best to refrain from sharing any sugary or spiced cakes, especially if they contain ingredients like chocolate or nutmeg, which can be harmful. Always check with your vet if you're unsure.
How long should I chill the cake before serving?
I recommend chilling the cake for at least one hour after rolling and wrapping it in plastic. This step allows the filling to set nicely and melds the flavors, providing a firmer texture for cleaner slices. It's all about bringing that gorgeous creamy experience to life in each bite!
Creamy Pumpkin Spice Roll Cake
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and prepare a 15x10-inch jelly roll pan by greasing it and lining it with parchment paper.
- In a small bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
- In a large mixing bowl, beat the eggs and granulated sugar until thick and pale, about 3-5 minutes. Fold in the canned pumpkin and vanilla extract until well combined.
- Slowly add the dry mixture to the wet ingredients on low speed until combined. Be careful not to overmix.
- Spread the batter evenly in the prepared pan and bake for 13-15 minutes until it springs back lightly when touched.
- Remove from oven, loosen edges, and invert onto a powdered sugar-dusted towel. Roll the cake starting from the narrow end while it's still hot.
- Let the rolled cake cool completely seam side down on a wire rack.
- Beat the cream cheese, sifted powdered sugar, softened butter, and vanilla until smooth and fluffy.
- Unroll the cooled cake and spread the cream cheese filling evenly, then reroll without the towel.
- Wrap the rolled cake in plastic wrap and refrigerate for at least one hour before serving.
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