If you are craving a seasonal dessert that feels like a warm hug in every bite, the Creamy Pumpkin Spice Roll Cake Recipe is your next baking adventure. This delightful roll cake combines the moist, tender crumb of pumpkin-spiced cake with a luscious, velvety cream cheese filling that melts in your mouth. With each swirl, you get an enchanting balance of cozy spices like cinnamon, nutmeg, and cloves, elevated by a smooth, rich filling that never fails to impress at any gathering. Whether you’re baking for a festive occasion or simply to enjoy a comforting treat, this recipe is a guaranteed showstopper that you’ll want to turn to again and again.
Ingredients You’ll Need
Keeping it simple is key when it comes to this Creamy Pumpkin Spice Roll Cake Recipe. Each ingredient is chosen not only for flavor but also for texture and color, working harmoniously to create the perfect autumnal dessert.
- All-purpose flour: The essential base that gives your cake body without heaviness.
- Baking soda and baking powder: These leavening agents help the cake rise to the perfect fluffy texture.
- Ground cinnamon, nutmeg, and cloves: A trio of warm spices that defines the pumpkin spice profile.
- Salt: Enhances and balances the sweetness and spices.
- Eggs: Provide structure and moisture, making the cake tender yet sturdy enough to roll.
- Granulated sugar: Sweetens the cake and contributes to a nice, golden-brown crust.
- Canned pumpkin: The star ingredient that delivers moisture, flavor, and beautiful color.
- Vanilla extract: Rounds out the flavors with a hint of aromatic sweetness.
- Cream cheese: For the filling, creates a rich, creamy texture that perfectly complements the spiced cake.
- Powdered sugar: Sweetens and smooths the filling for a luscious consistency.
- Unsalted butter: Adds richness and helps the filling spread smoothly.
- Pumpkin pie spice: Intensifies the filling’s autumnal flavor, tying it to the cake beautifully.
- Confectioners’ sugar: Used for dusting, adding a pretty finishing touch and slight sweetness.
How to Make Creamy Pumpkin Spice Roll Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 375°F (190°C). While it warms, line a 15 x 10-inch jelly roll pan with parchment paper, then grease the paper lightly. This prep step ensures your cake will bake evenly and release easily from the pan when it’s time to roll it up.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This blend of dry ingredients combines the leavening power with warm spices that define the pumpkin spice flavor. Mixing them thoroughly at this stage guarantees an even distribution of spices in every bite.
Step 3: Beat Eggs and Sugar
In a large bowl, use an electric mixer to beat the eggs and granulated sugar until the mixture turns thick and pale. This step is crucial because it incorporates air, creating a light cake texture that will roll easily without breaking.
Step 4: Add Pumpkin and Vanilla
Beat in the canned pumpkin and vanilla extract until fully combined. The pumpkin not only adds moisture and that iconic fall flavor, but also results in a lovely orange hue that is just as inviting to the eyes as it is to your taste buds.
Step 5: Combine Wet and Dry Ingredients
Gradually fold the dry flour mixture into your pumpkin egg mixture, stirring just until blended. Overmixing here can make the cake tough, so a gentle hand ensures your roll cake stays soft and tender.
Step 6: Bake the Cake
Spread the batter evenly in your prepared pan and bake for 13 to 15 minutes. The cake should spring back when lightly touched, signaling perfect doneness. Baking it just right is crucial to make sure it’s flexible enough to roll without cracking.
Step 7: Roll the Cake While Hot
Once out of the oven, turn the cake out onto a clean tea towel sprinkled generously with confectioners’ sugar. Carefully peel off the parchment paper and starting from the short side, roll the cake and towel together. This initial roll sets the shape and prevents the cake from cracking later. Allow it to cool completely rolled.
Step 8: Prepare the Creamy Filling
Beat together the softened cream cheese, powdered sugar, butter, vanilla extract, and pumpkin pie spice until the mixture is light and fluffy. This filling is what elevates the cake, providing a smooth and flavorful contrast to the spiced cake layers.
Step 9: Assemble the Roll Cake
Gently unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving a small border to avoid overflow when you re-roll. Then, carefully roll the cake back up without the towel, aiming to keep the roll as tight and even as possible.
Step 10: Chill Before Serving
Wrap the rolled cake tightly in plastic wrap and refrigerate it for at least one hour. Chilling helps the flavors meld and firms up the filling, making it easier to slice beautiful, clean pieces.
How to Serve Creamy Pumpkin Spice Roll Cake Recipe
Garnishes
To finish your Creamy Pumpkin Spice Roll Cake Recipe with flair, dust the top with a touch of confectioners’ sugar to create a delicate snowy effect. For an added festive touch, consider sprinkling crushed toasted pecans or a few whole pumpkin pie spice-dusted nuts for crunch and extra aroma.
Side Dishes
This roll cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla bean ice cream for extra indulgence. For drinks, warm spiced cider or a robust cup of coffee complements the pumpkin spices beautifully, rounding out your cozy dessert experience.
Creative Ways to Present
Present your roll sliced on a rustic wooden board with a scattering of fresh cinnamon sticks and autumn leaves nearby for a seasonal vibe. You could even drizzle a little caramel sauce lightly over the top for added sweetness and a glossy finish that will wow your guests visually and taste-wise.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Creamy Pumpkin Spice Roll Cake Recipe tightly wrapped in plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, making it an easy choice for make-ahead dessert plans.
Freezing
You can freeze the cake after assembling and wrapping it tightly in plastic wrap, then placing it inside a freezer-safe bag or container. Properly stored, it can last for up to 1 month. Thaw it overnight in the refrigerator before serving for the best texture and flavor.
Reheating
This cake is best enjoyed chilled, but if you prefer it at room temperature, let it sit out for about 30 minutes before slicing. Avoid microwaving as it may melt the filling and impact the texture negatively.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! If you use fresh pumpkin, be sure to cook and puree it thoroughly, then drain any excess moisture to keep the cake from becoming too wet or dense.
What if I don’t have pumpkin pie spice?
You can easily substitute by mixing equal parts cinnamon, nutmeg, ginger, and cloves to create your own blend that’s just as flavorful.
Can I make this recipe gluten-free?
With a simple swap for a gluten-free flour blend designed for baking, this Creamy Pumpkin Spice Roll Cake Recipe can be adapted without losing its delightful texture.
Is it okay to prepare the cake and filling a day ahead?
Absolutely. You can bake and roll the cake, make the filling separately, then assemble it on the day you plan to serve. Just keep the rolled cake refrigerated to maintain freshness.
What is the best way to slice the roll cake cleanly?
Use a sharp serrated knife and wipe it clean between slices to avoid dragging the filling and maintaining neat, attractive pieces.
Final Thoughts
This Creamy Pumpkin Spice Roll Cake Recipe is truly a little slice of autumn joy that brightens any occasion. It’s approachable enough for bakers of all levels but impressive enough to become your go-to crowd-pleaser. Whether you’re cozying up on a crisp evening or looking for a festive dessert for friends and family, this roll cake encourages you to savor every bite and share the warmth of the season. Happy baking, and enjoy every delicious swirl!
Print
Creamy Pumpkin Spice Roll Cake Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 15m
- Total Time: 0h 45m
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Pumpkin Spice Roll Cake is a delightful fall-inspired dessert combining a light, spiced pumpkin cake rolled with a luscious cream cheese filling infused with pumpkin pie spice. Perfect for festive occasions or cozy gatherings, this roll cake offers a moist texture and rich, creamy sweetness with a dusting of confectioners’ sugar for a pretty finish.
Ingredients
Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1 teaspoon vanilla extract
Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
For Dusting
- Confectioners’ sugar
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F (190°C). Line a 15 x 10-inch jelly roll pan with parchment paper and grease the paper thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, cloves, and salt to evenly distribute the spices and leavening agents.
- Beat Eggs and Sugar: In a large bowl, using an electric mixer, beat the eggs with granulated sugar until the mixture is thick, pale, and fluffy, which typically takes a few minutes.
- Add Pumpkin and Vanilla: Incorporate the canned pumpkin and vanilla extract into the egg mixture, beating just until combined to maintain the lightness.
- Combine Wet and Dry Mixtures: Gradually add the dry flour-spice mixture to the pumpkin mixture, stirring gently and just until blended to avoid overmixing and keep the batter airy.
- Bake the Cake: Spread the batter evenly in the prepared jelly roll pan. Bake in the preheated oven for 13 to 15 minutes or until the cake springs back lightly when touched.
- Roll Cake While Hot: Lay a clean tea towel flat and sprinkle it generously with confectioners’ sugar. Immediately after baking, carefully invert the cake onto the towel, remove the parchment paper, and roll the cake and towel together starting from the short side. Let cool completely on a wire rack in this rolled form.
- Prepare the Filling: Using an electric mixer, beat the softened cream cheese, sifted powdered sugar, softened butter, vanilla extract, and pumpkin pie spice until the filling is light, smooth, and fluffy.
- Fill and Re-Roll Cake: Gently unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving a 1/2-inch border around the edges. Carefully roll the cake back up without the towel to form a tight spiral.
- Chill the Cake: Wrap the filled cake roll tightly in plastic wrap and refrigerate for at least one hour to allow the filling to set and the flavors to meld.
- Serve: Before serving, dust the top of the chilled roll cake with confectioners’ sugar. Slice into pieces and serve cold for the best texture and taste.
Notes
- Rolling the cake while it’s still warm prevents cracking and makes it more pliable.
- Use a clean tea towel generously dusted with powdered sugar to prevent sticking when rolling the cake.
- Chilling the cake after filling helps the roll maintain its shape and improves slicing.
- This cake is best served chilled but should be brought to room temperature for a few minutes if prefer a softer texture.
- Ensure the cream cheese and butter are softened to room temperature for easier mixing of the filling.
