Creamy Pumpkin Spice Roll Cake Recipe

If you’ve been craving a dessert that perfectly captures the warm, comforting flavors of autumn, then this Creamy Pumpkin Spice Roll Cake Recipe is your new best friend. It’s an irresistibly soft, spiced pumpkin cake rolled around a luscious, velvety cream cheese filling that melts in your mouth. Every bite delivers cozy notes of cinnamon, nutmeg, and ginger paired with the delightful creaminess that makes this roll cake a guaranteed crowd-pleaser for any season, but especially as the leaves turn and the air chills.

Ingredients You’ll Need

Gathering simple, pantry-friendly ingredients is all you need to create this show-stopping dessert. Each one plays a crucial role in building the cake’s moist texture, perfect spice balance, and that rich, creamy filling that takes it over the top.

• All-purpose flour: The backbone of the cake structure, giving it just the right tender crumb.
• Baking powder & baking soda: These leavening agents help your cake rise beautifully without weighing it down.
• Ground cinnamon, nutmeg, ginger, and cloves: A warm blend of spices that make every bite scream pumpkin spice perfection.
• Salt: Enhances the flavors and balances the sweetness.
• Eggs: Provide richness and help the cake set when baked.
• Granulated sugar: Sweetens the cake to spotlight the spices and pumpkin.
• Canned pumpkin: Adds moisture, flavor, and that signature pumpkin orange color without overwhelming.
• Vanilla extract: Brings a subtle sweetness and depth that complements the spices.
• Cream cheese: The heart of the creamy filling—smooth, rich, and tangy.
• Powdered sugar: Sweetens and smooths the cream cheese filling.
• Unsalted butter: Adds richness and a silky texture to the filling.

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). Grease a 15×10-inch jelly roll pan and line it with parchment paper, then grease and lightly flour the parchment. This careful prep ensures your delicate cake won’t stick and rolls out gently without cracking.

Step 2: Mix Dry Ingredients

Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt in a small bowl. This spice and leavening mix is key to that tender, flavorful foundation for your cake.

Step 3: Whip Eggs and Sugar

In a large bowl, beat your eggs and granulated sugar on high speed until the mixture is thick, pale, and fluffy. This aeration is what gives the cake its delightful lightness and helps it rise perfectly when baked.

Step 4: Add Pumpkin and Vanilla

Beat in the canned pumpkin and vanilla extract until fully combined. The pumpkin adds moisture and its trademark autumn flavor that pairs incredibly with the spices.

Step 5: Incorporate Dry Ingredients

Gradually add your dry spice flour mix to the pumpkin mixture, carefully folding it in on low speed. Just combine the ingredients to keep the batter light and airy, ensuring a tender crumb once baked.

Step 6: Bake the Cake

Pour the batter evenly into your prepared pan and bake for 13 to 15 minutes. The cake should spring back lightly when touched, indicating it’s cooked through but still soft and moist—perfect for rolling without cracking.

Step 7: Roll the Cake While Warm

As soon as your cake is out of the oven, loosen the edges and turn it out onto a clean kitchen towel generously dusted with powdered sugar. Peel off the parchment paper. Roll the cake up in the towel from the narrow end while it’s still hot. This step helps prevent cracks as the cake cools into its rolled shape.

Step 8: Prepare the Creamy Filling

Mix softened cream cheese, powdered sugar, unsalted butter, and vanilla extract in a bowl until smooth and fluffy. This rich, silky filling complements the spiced cake beautifully, adding a luscious creaminess with every bite.

Step 9: Fill and Reroll the Cake

Carefully unroll the cooled cake and spread the creamy filling evenly across the surface. Gently reroll the cake without the towel, making sure the filling stays inside that perfect spiral.

Step 10: Chill Before Serving

Wrap your roll cake tightly in plastic wrap and refrigerate it for at least an hour. Chilling helps the flavors marry and the filling to set properly. Just before serving, feel free to dust with powdered sugar for an elegant finish.

How to Serve Creamy Pumpkin Spice Roll Cake Recipe

Garnishes

A dusting of powdered sugar is a classic choice and adds a snowy effect that looks beautiful. For a festive touch, sprinkle a few toasted pecans or a pinch of cinnamon on top. Fresh whipped cream or a drizzle of caramel sauce also pairs wonderfully, adding richness without overpowering the warm spices.

Side Dishes

This roll cake shines on its own but can be accompanied by bright, fresh fruit like sliced apples or pears to balance its richness. A hot cup of spiced chai tea or coffee rounds out the cozy feel and heightens the pumpkin spice vibe perfectly.

Creative Ways to Present

Slice the roll cake into thick, generous rounds and stack them on a rustic wooden board for a charming fall dessert centerpiece. You can also transform it into individual portions by cutting thinner slices and serving with dollops of cream and a sprinkle of crushed gingersnaps for texture contrast that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Creamy Pumpkin Spice Roll Cake Recipe tightly in plastic wrap and store it in the refrigerator. It will stay fresh and moist for up to 3 days, making it a perfect make-ahead treat for busy days or parties.

Freezing

If you want to keep this delight even longer, wrap the roll cake well in plastic wrap and then aluminum foil before freezing. It can be frozen for up to 1 month. To thaw, simply move it to the refrigerator overnight—this keeps the cake and creamy filling intact without getting soggy.

Reheating

This cake is best enjoyed cold or at room temperature to preserve the cream cheese filling’s texture. If you prefer it slightly warm, unwrap the cake and microwave slices for just 10 seconds—any longer will melt the filling too much.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin can be used but you’ll need to roast and puree it yourself and reduce any excess moisture to avoid a soggy batter. Canned pumpkin is convenient and consistently reliable in texture and flavor for this recipe.

What is the best way to prevent cracks when rolling the cake?

Rolling the cake while it’s still warm and using a powdered sugar-dusted towel to roll it help prevent cracks. This allows the cake to naturally “train” into its rolled shape as it cools.

Can I make the cream cheese filling ahead of time?

Absolutely! The filling can be made a day ahead and stored in the fridge. Give it a quick whip before spreading to restore that light, fluffy texture.

Is this recipe suitable for freezing before or after assembling?

You can freeze the cake either unrolled (after baking) or fully assembled. Just let it thaw completely in the refrigerator before unrolling or slicing for the best texture.

Can I substitute the cream cheese filling with whipped cream?

While you can, the cream cheese filling adds a tangy richness that balances the sweetness and spices perfectly. Whipped cream will be lighter and less structured, so the roll might be more delicate and less stable.

Final Thoughts

This Creamy Pumpkin Spice Roll Cake Recipe is more than just a dessert—it’s an experience. From the first warm whiff of cinnamon to the last creamy bite, it captures the essence of cozy gatherings and joyful moments. Whether you’re sharing it with family or surprising your friends, give this recipe a try and make your kitchen smell like autumn magic in no time!

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