Creamy Pumpkin Spice Roll has become a staple in my kitchen every fall, bringing delightful memories of family gatherings and cozy evenings. The moment I pull it out of the oven, the warm aroma of spices fills the air, instantly transporting me to my grandmother’s kitchen, where we would bake together. With its rich pumpkin flavor and creamy filling, this pumpkin spice cake roll is not only delicious but also visually stunning. It’s the perfect dessert to impress your guests or simply enjoy with a cup of coffee. Let’s get cooking!
Why You’ll Love This Creamy Pumpkin Spice Roll
- Deliciously moist and fluffy
- Easy to make with just a few ingredients
- Perfect for fall celebrations and gatherings
- Family-friendly—everyone will love it!
- Can be made ahead of time for convenience
- Beautiful presentation for your table
- Try it with a pumpkin cream cheese roll filling for extra flavor
Ingredients for Creamy Pumpkin Spice Roll
Here’s everything you need for this delightful cake:
- 3/4 cup all-purpose flour – this gives the cake structure
- 1/2 teaspoon baking powder – helps the cake rise
- 1/2 teaspoon baking soda – adds lift and lightness
- 1/2 teaspoon ground cinnamon – for that warm, spicy flavor
- 1/2 teaspoon ground nutmeg – enhances the fall flavor
- 1/4 teaspoon ground ginger – adds a hint of zest
- 1/4 teaspoon salt – balances the sweetness
- 3 large eggs – provides moisture and richness
- 1 cup granulated sugar – for sweetness
- 2/3 cup pumpkin puree – the star of the show!
- 1 teaspoon vanilla extract – adds depth of flavor
- 8 ounces cream cheese, softened – for the creamy filling
- 1 cup powdered sugar – sweetens the filling perfectly
- 1/4 cup unsalted butter, softened – for creaminess
- 1 teaspoon vanilla extract (for filling) – enhances the filling flavor
- Optional: chopped nuts or chocolate shavings for garnish
How to Make Creamy Pumpkin Spice Roll
- Step 1: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and grease lightly.
- Step 2: In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk until well blended.
- Step 3: In a separate large bowl, beat the eggs and granulated sugar using an electric mixer until thick and pale, about 5 minutes.
- Step 4: Stir in the pumpkin puree and vanilla extract until well combined.
- Step 5: Gradually add the dry ingredients to the pumpkin mixture, folding gently until just combined. Avoid overmixing.
- Step 6: Pour the batter onto the prepared jelly roll pan and spread it evenly using a spatula.
- Step 7: Bake in the preheated oven for 15-20 minutes or until the cake springs back when lightly touched.
- Step 8: Once baked, remove from the oven. Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake with the towel, starting from the short end. Let it cool completely.
- Step 9: In a mixing bowl, beat the softened cream cheese, powdered sugar, unsalted butter, and vanilla extract until smooth and creamy.
- Step 10: Once the cake has cooled, unroll it gently. Spread the cream cheese filling evenly over the cake, leaving a small border at the edges.
- Step 11: Carefully roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour before slicing.
- Step 12: Once chilled, slice the cake into pieces and dust with additional powdered sugar if desired.
Pro Tips for the Best Creamy Pumpkin Spice Roll
These tricks guarantee success every time:
- Use room temperature ingredients for a smoother batter.
- Don’t skip the rolling step right after baking; it helps maintain the cake’s shape.
- Try adding a pinch of allspice for an extra flavor boost.
What’s the secret to perfect Creamy Pumpkin Spice Roll?
The key is to roll the cake while it’s warm, which prevents cracking. This technique ensures a gorgeous presentation. I’ve found that a fluffy pumpkin spice cake works best when the batter is mixed gently.
Can I make Creamy Pumpkin Spice Roll ahead of time?
Absolutely! You can prepare the cake a day in advance and store it in the refrigerator. Just be sure to wrap it well to keep it moist.
How do I avoid common mistakes with Creamy Pumpkin Spice Roll?
One common pitfall is overbaking the cake, which makes it dry. Keep an eye on it during the last few minutes. Also, ensure your ingredients are at room temperature to prevent a dense texture.
Best Ways to Serve Creamy Pumpkin Spice Roll
This cake is delightful on its own, but you can elevate it further. Consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of chopped nuts can add a delightful crunch. For an autumn twist, try pairing it with a warm apple pie!
Nutrition Facts for Creamy Pumpkin Spice Roll
Per serving (recipe makes 10 servings):
- Calories: 320
- Fat: 15g
- Saturated Fat: 8g
- Protein: 4g
- Carbohydrates: 42g
- Fiber: 1g
- Sugar: 22g
- Sodium: 230mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Creamy Pumpkin Spice Roll
To store, wrap the cake tightly in plastic wrap and keep it in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just be sure to slice it first for easy serving later. To reheat, let it thaw overnight in the fridge, then enjoy it at room temperature or warm it slightly in the microwave.
Frequently Asked Questions About Creamy Pumpkin Spice Roll
Can I freeze creamy pumpkin spice roll?
Yes! Wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to three months.
What is a pumpkin spice roll?
A pumpkin spice roll is a dessert made with a light and fluffy pumpkin cake rolled with a creamy filling, often featuring spices that evoke the cozy flavors of fall.
Can I make it gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend, ensuring you follow the package instructions for best results.
What can I serve with creamy pumpkin spice roll?
This roll pairs beautifully with a cup of coffee, spiced chai, or even a scoop of ice cream.
Variations of Creamy Pumpkin Spice Roll You Can Try
If you’re looking to mix things up, consider these variations: add chocolate chips to the batter for a rich twist, or swap in a traditional pumpkin roll recipe for a classic flavor. You can also experiment with different fillings, such as a chocolate ganache or a spiced cream cheese blend.
Print
Creamy Pumpkin Spice Roll: 10 Steps to Perfection
- Total Time: 35 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Creamy Pumpkin Spice Roll Cake is a delightful dessert perfect for fall. It combines pumpkin, spices, and a creamy filling.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract (for filling)
- Optional: chopped nuts or chocolate shavings for garnish
Instructions
- Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and grease lightly.
- In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk until well blended.
- In a separate large bowl, beat the eggs and granulated sugar using an electric mixer until thick and pale, about 5 minutes.
- Stir in the pumpkin puree and vanilla extract until well combined.
- Gradually add the dry ingredients to the pumpkin mixture, folding gently until just combined. Avoid overmixing.
- Pour the batter onto the prepared jelly roll pan and spread it evenly using a spatula.
- Bake in the preheated oven for 15-20 minutes or until the cake springs back when lightly touched.
- Once baked, remove from the oven. Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake with the towel, starting from the short end. Let it cool completely.
- In a mixing bowl, beat the softened cream cheese, powdered sugar, unsalted butter, and vanilla extract until smooth and creamy.
- Once the cake has cooled, unroll it gently. Spread the cream cheese filling evenly over the cake, leaving a small border at the edges.
- Carefully roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour before slicing.
- Once chilled, slice the cake into pieces and dust with additional powdered sugar if desired.
Notes
- This recipe serves as a great dessert for gatherings.
- Store leftover cake in the fridge for up to 3 days.
- Feel free to get creative with the garnish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
