Creamy Pumpkin Spice Roll Cake for Fall Recipe
Introduction
This Irresistible Creamy Pumpkin Spice Roll Cake is the perfect treat for cozy fall days. Soft, spiced pumpkin cake paired with a luscious cream cheese filling creates a dessert that’s both festive and comforting. It’s a showstopper that’s easier to make than you might think.
Ingredients
- 3/4 cup (95g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 1 cup (200g) granulated sugar
- 2/3 cup (150g) canned pumpkin puree (not pie filling)
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
- 8 oz (225g) cream cheese, softened
- 1 cup (115g) powdered sugar
- 6 tablespoons (85g) unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan: Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
- Beat Eggs and Sugar: In another bowl, beat the eggs and granulated sugar until thick and light, about 3–4 minutes.
- Add Pumpkin and Vanilla: Stir in pumpkin puree and vanilla extract until smooth.
- Combine: Gently fold the dry ingredients into the wet mixture until just combined. Spread the batter evenly into the prepared pan.
- Bake: Bake for 13–15 minutes, or until the cake springs back when lightly touched.
- Roll the Cake: While warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel. Let it cool completely.
- Make the Filling: Beat the cream cheese, softened butter, powdered sugar, and vanilla extract together until smooth and creamy.
- Assemble: Unroll the cooled cake carefully, spread the cream cheese filling evenly over the surface, then re-roll the cake tightly without the towel. Wrap in plastic wrap and chill for at least 1 hour.
- Serve: Dust the chilled roll cake with powdered sugar before slicing. Enjoy!
Tips & Variations
- Use fresh pumpkin puree if available for a brighter pumpkin flavor.
- For extra spice, add a pinch of cloves or cardamom to the dry ingredients.
- If you don’t have a jelly roll pan, a rimmed baking sheet of similar size works well.
- Make sure to cool the cake completely before adding the filling to prevent melting.
- Try adding chopped toasted pecans or walnuts to the filling for added texture.
Storage
Store the assembled pumpkin roll covered tightly in plastic wrap in the refrigerator for up to 3 days. For longer storage, freeze the wrapped cake for up to 1 month; thaw in the refrigerator overnight before serving. Serve chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pie pumpkin instead of canned pumpkin puree?
Pie pumpkin is firmer, so you would need to roast and puree it yourself. Use the same quantity after pureeing to replace canned pumpkin. Avoid pumpkin pie filling as it contains added sugars and spices.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and using a powdered sugar-dusted kitchen towel helps prevent cracks. Roll gently without forcing, and let it cool rolled up before unrolling to add the filling.
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Creamy Pumpkin Spice Roll Cake for Fall Recipe
- Total Time: 1 hour 30 minutes
- Yield: 10 servings 1x
Description
This Irresistible Creamy Pumpkin Spice Roll Cake is a perfect fall dessert featuring a soft, spiced pumpkin sponge rolled with a smooth and tangy cream cheese filling. It’s light, fluffy, and beautifully fragrant with cinnamon, ginger, and nutmeg, making it ideal for cozy autumn gatherings.
Ingredients
Dry Ingredients
- 3/4 cup (95g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 3 large eggs
- 1 cup (200g) granulated sugar
- 2/3 cup (150g) canned pumpkin puree (not pie filling)
- 1 teaspoon vanilla extract
Filling
- 8 oz (225g) cream cheese, softened
- 1 cup (115g) powdered sugar
- 6 tablespoons (85g) unsalted butter, softened
- 1 teaspoon vanilla extract
For Dusting
- Powdered sugar
Instructions
- Prepare the Pan: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and the ground spices—cinnamon, ginger, and nutmeg—until fully combined.
- Beat Eggs and Sugar: In a separate large bowl, beat the eggs and granulated sugar together using an electric mixer until the mixture is thick, light, and fluffy, which takes about 3 to 4 minutes.
- Add Pumpkin and Vanilla: Stir in the canned pumpkin puree and vanilla extract into the egg and sugar mixture. Mix until smooth and evenly combined.
- Combine: Gently fold the dry ingredient mixture into the wet pumpkin mixture. Be careful not to overmix; fold just until combined. Spread the batter evenly into your prepared jelly roll pan.
- Bake: Place the pan in the oven and bake for 13 to 15 minutes, or until the cake springs back lightly when you touch it gently.
- Roll the Cake: Once baked, invert the warm cake onto a clean kitchen towel that has been dusted generously with powdered sugar. Carefully peel off the parchment paper and immediately roll the cake up in the towel from one short end, which will help it maintain shape and prevent cracking. Allow it to cool completely while rolled.
- Make the Filling: In a mixing bowl, beat together the softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until the filling is smooth and creamy.
- Assemble: Unroll the cooled cake gently. Spread the cream cheese filling evenly over the surface. Then, re-roll the cake tightly but without the towel. Wrap the rolled cake in plastic wrap and chill it in the refrigerator for at least 1 hour to set.
- Serve: Before serving, dust the top of the cake roll with powdered sugar. Slice into portions and enjoy this soft, creamy pumpkin-flavored treat!
Notes
- Be sure to roll the cake while it’s still warm to avoid cracks.
- Cooling the cake completely before unrolling is essential for assembling a neat roll.
- You can prepare the cake a day in advance and refrigerate it for the flavors to meld beautifully.
- For easier slicing, chill the cake well and use a sharp serrated knife.
- If you prefer less sweetness, adjust the powdered sugar in the filling to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin roll cake,pumpkin spice roll,cream cheese filling,pumpkin dessert,fall dessert,baked roll cake
