There’s something magical about the first crisp breeze of fall that sends me straight to my kitchen, craving the warm spices and cozy flavors of the season. My Creamy Pumpkin Spice Roll Cake has become our family’s favorite autumn tradition – the kind of dessert that disappears before I can even snap a decent photo of it! Picture this: a fluffy pumpkin spice cake rolled up with the creamiest filling, all dusted with powdered sugar like the first snowfall. It’s the perfect balance of spice and sweetness that’ll have your kitchen smelling like a pumpkin patch. I’ve been making this recipe every October since my college days (when my roommate and I nearly burnt down our dorm kitchen attempting it – oops!). Now it’s my go-to for potlucks, Thanksgiving, or just those days when you need a little pumpkin spice hug in dessert form.
Ingredients for Creamy Pumpkin Spice Roll Cake
Gathering the right ingredients is half the magic of this recipe – trust me, I’ve learned the hard way that substitutions can lead to cake disasters! Here’s everything you’ll need, with my tried-and-true notes for success:
- 3/4 cup all-purpose flour – Spoon and level it, don’t scoop! Too much flour makes a dense cake.
- 1 tsp baking powder – Make sure yours is fresh – I test mine by dropping some in hot water to see if it bubbles.
- 1/2 tsp ground cinnamon + 1/4 tsp each ground ginger and nutmeg – My secret? I often add an extra pinch of cinnamon because I love that warm flavor.
- 1/4 tsp salt – Just enough to balance the sweetness.
- 3 large eggs – Room temperature is crucial here – cold eggs don’t whip up properly. I leave mine out for at least 30 minutes.
- 1 cup granulated sugar – Regular white sugar works perfectly here.
- 2/3 cup pumpkin puree – Not pumpkin pie filling! I use Libby’s brand for consistent results every time.
- 1 tsp vanilla extract – The good stuff makes a difference – I splurge on pure vanilla.
For that dreamy cream cheese filling:
- 6 oz cream cheese – Full-fat, softened. Don’t even think about the low-fat version – it won’t set right!
- 1 cup powdered sugar – Sifted if yours is lumpy.
- 4 tbsp unsalted butter – Softened but not melted. I leave mine on the counter for about an hour before baking.
- 1/2 tsp vanilla extract – Yes, more vanilla! It makes the filling sing.
Plus: extra powdered sugar for dusting your kitchen towel – this little trick prevents sticking when you roll the warm cake. I learned this after my first attempt ended up looking like pumpkin spice cake crumbs!
How to Make Creamy Pumpkin Spice Roll Cake
Okay friends, let’s dive into the fun part – turning those beautiful ingredients into a showstopping dessert! I’ll walk you through each step like I’m right there in your kitchen with you (pretend I’m the helpful baking fairy on your shoulder). Don’t let the rolling intimidate you – my first attempt looked like a pumpkin spice landslide, but now I’ve got all the tricks to make it foolproof!
Preparing the Pumpkin Spice Cake
First, get that oven preheating to 375°F – no cheating on this step! Line your 15×10-inch jelly roll pan with parchment paper (I use a dab of butter in the corners to make it stay put). Now, whisk together all those cozy spices with the flour, baking powder, and salt in a medium bowl. Here’s my little trick: I like to whisk them extra well so every bite gets that perfect spice distribution.
In your mixer bowl, beat those room-temperature eggs and sugar on high for about 5 minutes until they’re thick, pale, and form ribbons when you lift the beater – this is what gives our cake that airy texture. Then gently stir in the pumpkin puree and vanilla (don’t overmix here!). Now, fold the dry ingredients into the wet ingredients in three additions – I use a big rubber spatula and make gentle figure-eight motions until just combined. Pour it into your prepared pan and spread it evenly with an offset spatula. The batter will be thin – that’s perfect!
Bake for 12-15 minutes until the top springs back when lightly touched. Set a timer for 12 minutes and check – ovens vary! My sister’s burns at 13 minutes, while mine needs the full 15.
Rolling and Cooling the Cake
Here’s where the magic happens! While the cake bakes, lay out a clean kitchen towel (not terry cloth!) and dust it generously with powdered sugar. The instant your cake comes out of the oven, run a knife around the edges and flip it onto the towel. Carefully peel off the parchment – it should come right off if you baked it perfectly.
Now, starting at a short end, use the towel to roll the cake up gently but firmly, like you’re tucking it into a pumpkin spice burrito. Let it cool completely like this – about an hour. This “trains” the cake to hold its rolled shape later. Don’t skip this step – I learned the hard way that warm filling equals melty mess!
Making the Cream Cheese Filling
While the cake cools, let’s make that dreamy filling. Your cream cheese and butter must be properly softened – I press my finger into them to check (it should leave an indent without sinking in). Beat them together first until creamy, then gradually add the powdered sugar and vanilla. Scrape down the bowl often – those sneaky lumps hide in the corners! You want this silky smooth, so keep beating until there’s not a single grain of sugar left.
Assembling the Roll Cake
Time for the grand finale! Unroll your cooled cake – don’t panic if it cracks slightly; the filling will hide any imperfections. Spread the cream cheese filling evenly over the surface, leaving about a 1/2-inch border (the filling will spread when you roll). Here’s my pro tip: use an offset spatula and pretend you’re frosting a very thin cake – this helps keep the layer even.
Now, roll it back up (without the towel this time!) as tightly as you can. If it cracks a little, just press gently to seal – the powdered sugar on the outside will camouflage it. Transfer to a serving platter, seam side down, and dust with more powdered sugar. Pop it in the fridge for at least an hour before slicing – I know it’s hard to wait, but this sets the filling so you get those perfect spirals when you cut it!
Tips for the Perfect Creamy Pumpkin Spice Roll Cake
After years of trial and (sometimes hilarious) error with this recipe, I’ve gathered all my hard-earned wisdom to help you nail this pumpkin spice roll cake on the first try. These are the little tricks that make all the difference between “pretty good” and “oh-my-goodness-can-I-have-the-recipe?” levels of deliciousness:
- Room temp is non-negotiable – Those eggs, butter, and cream cheese must be truly at room temperature, not just “sorta warm.” I leave mine out for a full hour before baking – cold ingredients don’t incorporate properly and can lead to a dense cake or lumpy filling.
- Roll while it’s warm, fill when it’s cool – The cake needs to be rolled up in the towel right after baking when it’s most flexible. But wait until it’s completely cooled before adding the filling, or you’ll have a melty mess on your hands (been there, cleaned that!).
- Powdered sugar is your safety net – That generous dusting on the towel isn’t just for looks! It prevents sticking better than flour would, and adds a pretty snowy effect to the finished roll. I use about 1/4 cup – better too much than too little.
- Chill before slicing – I know it’s tempting to dig right in, but at least an hour in the fridge lets the filling set so you get those perfect spiral slices. Slice with a sharp knife dipped in hot water for the cleanest cuts.
- Don’t sweat small cracks – If your cake develops little cracks when unrolling, just spread the filling right over them – they’ll disappear in the final roll. My first few attempts looked like the San Andreas fault line but still tasted amazing!
Remember, even if yours doesn’t come out picture-perfect (my early attempts certainly didn’t), it’ll still taste like autumn heaven. The beauty of this dessert is that it’s as forgiving as it is delicious!
Variations for Creamy Pumpkin Spice Roll Cake
One of my favorite things about this recipe is how easily you can tweak it to make it your own! Over the years, I’ve played around with different flavors and mix-ins – here are my favorite twists that still keep that cozy pumpkin spice magic:
- Maple Cream Cheese Filling – Swap the vanilla extract in the filling for 1 tablespoon of pure maple syrup. The maple-pumpkin combo tastes like fall in New England! Just reduce the powdered sugar by 2 tablespoons to balance the sweetness.
- Pecan Praline Crunch – Before rolling, sprinkle 1/2 cup finely chopped toasted pecans over the filling. For extra decadence, drizzle with homemade caramel sauce after chilling. This was my brother-in-law’s request last Thanksgiving and now it’s his annual tradition!
- Ginger Snap Twist – Add 1/4 teaspoon of ground cloves to the cake batter and mix 1/4 cup crushed ginger snap cookies into the filling. The extra spice and crunch make this version extra special for holiday gatherings.
- Chocolate Swirl Surprise – Melt 1/4 cup chocolate chips and drizzle over the cake before adding the cream cheese filling. Roll as usual – you’ll get gorgeous chocolate ribbons in every slice! My niece calls this the “tiger roll cake.”
- Bourbon-Spiked Filling – For adults-only versions, add 1-2 teaspoons of bourbon to the cream cheese mixture. It gives the filling a wonderful depth that pairs perfectly with the pumpkin. Perfect for Friendsgiving!
The best part? Most of these variations don’t require any changes to the baking time or method. Just pick your favorite combo and roll with it (pun totally intended)!
Serving and Storing Creamy Pumpkin Spice Roll Cake
Okay, you’ve made this gorgeous pumpkin spice masterpiece – now let’s talk about showing it off! After that agonizing hour of chilling (I know, the waiting is torture), your roll cake is ready for its grand debut. Here’s how I serve mine:
First, dust the top with another light shower of powdered sugar right before slicing – it looks like freshly fallen snow against that orange-brown swirl. Use a sharp knife dipped in hot water and wiped dry between cuts for picture-perfect slices. I serve mine slightly chilled – the cool cream cheese filling contrasts so beautifully with the spiced cake.
For extra pizzazz, I sometimes garnish plates with candied pecans or a drizzle of caramel sauce. My kids love when I pipe little whipped cream rosettes on the side (though honestly, it disappears too fast for fancy plating most days!).
Now, about leftovers (as if that’s ever an issue in my house!): Cover any uneaten cake tightly with plastic wrap or store in an airtight container in the fridge. It keeps beautifully for up to 3 days – the flavors actually meld and deepen overnight. If you need to revive it a bit, let slices sit at room temperature for 10 minutes before serving.
Pro tip: If you’re making this ahead for a party, you can prepare it up to a day in advance. Just hold off on that final powdered sugar dusting until right before serving so it stays pristine. Trust me, this cake travels well too – I’ve transported it to countless potlucks nestled carefully in a baking dish with parchment underneath.
One warning though – the cream cheese filling means this beauty needs to stay refrigerated. I learned this the hard way when I left mine out during a long dinner party… let’s just say pumpkin spice soup cake wasn’t the look I was going for!
Nutritional Information
Now, I’m no nutritionist (I’m the person who licks the cream cheese filling bowl clean, let’s be real), but I know some folks like to keep track of these things. Here’s the estimated nutritional info per slice – remember these are just ballpark figures since ingredients can vary:
- Calories: 280
- Total Fat: 12g (7g saturated, 4g unsaturated)
- Cholesterol: 85mg
- Sodium: 120mg
- Total Carbohydrates: 38g
- Fiber: 1g
- Sugars: 25g
- Protein: 4g
A little disclaimer from your baking buddy: these numbers can change based on exactly how thick you slice it (no judgment if you go for “generous” portions!), the specific brands you use, or if you add any of those delicious variations I mentioned earlier. But honestly? When that first bite of spiced pumpkin and creamy filling hits your tongue, I bet you’ll agree that some treats are worth every single calorie!
FAQs About Creamy Pumpkin Spice Roll Cake
Can I use fresh pumpkin instead of canned?
Absolutely! Roast and puree sugar pumpkin (not carving pumpkins) until smooth. Drain excess liquid in a cheesecloth – about 2/3 cup puree per batch. But honestly? I keep canned pumpkin on hand for convenience – the flavor difference is minimal!
Help! My cake cracked while rolling – can I fix it?
Don’t panic! Small cracks happen to everyone. Just press gently to seal with filling – the powdered sugar coating hides most flaws. For big cracks, slice off the messy end before serving. My first cracked cake became “pumpkin spice cake bites” with extra filling – delicious!
Can I freeze this pumpkin spice roll cake?
Yes! Wrap tightly in plastic, then foil, and freeze for up to 3 months. Thaw overnight in the fridge. The texture stays perfect – I always make an extra for holiday emergencies (read: sudden pumpkin spice cravings at midnight).
Alright, pumpkin spice lovers – it’s your turn to roll up your sleeves (and your cake)! I can’t wait to see your gorgeous swirls and hear how this recipe turns out in your kitchen. Did you add a special twist? Did your family gobble it up faster than mine does? Snap a photo and tell me all about your baking adventure in the comments below! Remember – even if your first attempt isn’t perfect (mine certainly wasn’t), every slice tastes like autumn magic. Happy rolling!
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Irresistible Creamy Pumpkin Spice Roll Cake Recipe Perfection
- Total Time: 35 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A soft and fluffy pumpkin spice cake rolled with a creamy filling, perfect for fall.
Ingredients
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 tsp vanilla extract
- 6 oz cream cheese, softened
- 1 cup powdered sugar
- 4 tbsp unsalted butter, softened
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
- Whisk flour, baking powder, cinnamon, ginger, nutmeg, and salt in a bowl.
- Beat eggs and sugar until thick and pale. Stir in pumpkin puree and vanilla.
- Fold dry ingredients into wet ingredients until smooth. Spread batter evenly into pan.
- Bake for 12-15 minutes until the cake springs back when touched.
- Lift cake onto a clean towel dusted with powdered sugar. Roll up tightly and cool.
- Beat cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll cake, spread filling, then roll again. Chill before slicing.
Notes
- Use room-temperature ingredients for even mixing.
- Roll the cake while still warm for flexibility.
- Dust towel with powdered sugar to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: pumpkin spice, roll cake, fall dessert, cream cheese filling