Creamy Pumpkin Spice Roll is a delightful dessert that combines pumpkin flavor with a creamy filling, perfect for any occasion. This fluffy pumpkin spice dessert embodies the essence of fall and makes for a beautiful presentation at gatherings. Whether you’re a seasoned baker or a novice, this recipe is simple and rewarding. Let’s dive into this incredible recipe that will surely impress your guests!

Why You’ll Love This Creamy Pumpkin Spice Roll

This pumpkin spice cake roll is not just a treat for the eyes but also a feast for the taste buds. Here are a few reasons why you’ll adore it:

• It’s a fun twist on traditional pumpkin desserts, making it a creamy pumpkin roll dessert.
• Moist and fluffy, it features the perfect balance of spices.
• The pumpkin roll with cream cheese frosting filling is decadent and rich.
• Easy to slice, it serves beautifully at parties.
• Perfect for holidays, this is a festive pumpkin spice dessert roll.
• It’s suitable for vegetarian diets, making it a versatile option.

Ingredients for Creamy Pumpkin Spice Roll

Gather these items:

• 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

How to Make Creamy Pumpkin Spice Roll Step-by-Step

1. Step 1: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and grease lightly.
2. Step 2: In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk until well blended.
3. Step 3: In a separate large bowl, beat the eggs and granulated sugar using an electric mixer until thick and pale, about 5 minutes.
4. Step 4: Stir in the pumpkin puree and vanilla extract until well combined.
5. Step 5: Gradually add the dry ingredients to the pumpkin mixture, folding gently until just combined. Avoid overmixing.
6. Step 6: Pour the batter onto the prepared jelly roll pan and spread it evenly using a spatula.
7. Step 7: Bake in the preheated oven for 15-20 minutes or until the cake springs back when lightly touched.
8. 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.
9. Step 9: In a mixing bowl, beat the softened cream cheese, powdered sugar, unsalted butter, and vanilla extract until smooth and creamy.
10. 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.
11. 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.
12. 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

Keep these in mind:

• This cake can be garnished with chopped nuts or chocolate shavings for added flavor.
• Store leftovers in the refrigerator.
• For an extra touch, drizzle with caramel sauce before serving.
• Make sure to roll the cake tightly for a beautiful spiral.

Best Ways to Serve Creamy Pumpkin Spice Roll

Here are some serving ideas:

• Serve slices alongside a dollop of pumpkin roll with whipped cream.
• Pair with a warm beverage for a cozy dessert experience.
• Garnish with a sprinkle of cinnamon for an added festive touch.

How to Store and Reheat Creamy Pumpkin Spice Roll

To store, wrap the pumpkin spice roll tightly in plastic wrap and keep it in the refrigerator. It lasts for about 4-5 days. To serve, simply slice and enjoy cold or at room temperature. For a warm treat, microwave for a few seconds.

Frequently Asked Questions About Creamy Pumpkin Spice Roll

What’s the secret to perfect Creamy Pumpkin Spice Roll?

The secret lies in ensuring that your ingredients are at room temperature, especially the cream cheese. This will help you achieve a smooth filling that spreads easily over the roll.

Can I make Creamy Pumpkin Spice Roll ahead of time?

Absolutely! This easy pumpkin spice cake roll can be made a day in advance. Just wrap it tightly and store it in the refrigerator until you’re ready to serve.

How do I avoid common mistakes with Creamy Pumpkin Spice Roll?

To avoid common pitfalls, be sure to not overmix your batter, which can lead to a dense cake. Also, make sure to roll the cake while it’s still warm to prevent cracking.

Variations of Creamy Pumpkin Spice Roll You Can Try

Here are some fun variations:

• Substitute the cream cheese filling with a delicious pumpkin cream roll filling made with mascarpone cheese.
• Add chocolate chips to the batter for a mocha twist.
• Try a moist pumpkin spice roll cake by adding grated apples for added moisture and texture.
• Experiment with different spices to create your own unique flavors.

For more delicious recipes, check out our Easy Cinnamon Rolls or Pistachio Pavlova Meringue Cakes. You can also explore Mediterranean Chickpea Salad for a refreshing side dish.

Creamy Pumpkin Spice Roll: 12 Irresistible Tips to Enjoy

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• Author: Jessica
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Creamy Pumpkin Spice Roll Cake is a delightful dessert that combines pumpkin flavor with a creamy filling, perfect for any occasion.

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Ingredients

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• 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

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Instructions

1. Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and grease lightly.
2. In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk until well blended.
3. In a separate large bowl, beat the eggs and granulated sugar using an electric mixer until thick and pale, about 5 minutes.
4. Stir in the pumpkin puree and vanilla extract until well combined.
5. Gradually add the dry ingredients to the pumpkin mixture, folding gently until just combined. Avoid overmixing.
6. Pour the batter onto the prepared jelly roll pan and spread it evenly using a spatula.
7. Bake in the preheated oven for 15-20 minutes or until the cake springs back when lightly touched.
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.
9. In a mixing bowl, beat the softened cream cheese, powdered sugar, unsalted butter, and vanilla extract until smooth and creamy.
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.
11. Carefully roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour before slicing.
12. Once chilled, slice the cake into pieces and dust with additional powdered sugar if desired.

Notes

• This cake can be garnished with chopped nuts or chocolate shavings for added flavor.
• Store leftovers in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 20g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 80mg