Alright, let’s bake a Spiced Creamy Pumpkin Roll!

Alright, come on in, grab a cup of coffee, and let’s chat! Today, we’re making something that just screams fall – a Spiced Creamy Pumpkin Roll. Oh, this isn’t just any pumpkin roll recipe; this is the pumpkin roll recipe.

I still remember the first time I attempted this. It was a total disaster! The cake cracked when I tried to roll it, the cream cheese filling oozed out everywhere, and it looked like a pumpkin-flavored Jackson Pollock painting. I almost gave up, but my grandma, bless her heart, told me, “Liliana, even a broken pumpkin roll tastes good!” And she was right. But I was determined to perfect it. Over the years, I tweaked and tested, and this Spiced Creamy Pumpkin Roll is the result of all those mishaps and “aha!” moments.

This recipe has become a staple in our family, especially around Thanksgiving and Christmas. The kids love it (okay, who am I kidding, everyone loves it!), and it’s surprisingly easy to make, even on a busy weeknight. Don’t let the “roll” part intimidate you; I promise, it’s simpler than it looks. This recipe for Spiced Creamy Pumpkin Roll is truly special!

What I love about this Spiced Creamy Pumpkin Roll is how forgiving it is. You can adjust the spices to your liking, add nuts to the filling, or even drizzle it with chocolate. It’s all about making it your own! Think of this as a base recipe, a blank canvas for your creativity. And if you’re anything like me, you’re always looking for a way to make something a little bit different each time, and this pumpkin roll recipe is perfect for that.

My cooking philosophy is all about simple, delicious food that brings people together. And this Spiced Creamy Pumpkin Roll? It does just that. It’s warm, comforting, and guaranteed to put a smile on everyone’s face.

So, are you ready to bake? I promise, even if you’ve never made a cake roll before, you can do this. Let’s get started!

What You’ll Need for This Spiced Creamy Pumpkin Roll

Alright, let’s gather our ingredients. Don’t worry, most of these are pantry staples, especially if you’re into fall baking like I am! And if you don’t have something, don’t fret. There are always substitutions we can make!

1 cup all-purpose flour: I always use unbleached, but regular all-purpose is fine.
1 teaspoon baking powder: Make sure it’s fresh!
1 teaspoon baking soda: Again, freshness is key for that perfect rise.
1 teaspoon ground cinnamon: This is the star of the show! I prefer Saigon cinnamon for its warmth.
½ teaspoon ground ginger: Adds a little zing!
¼ teaspoon ground cloves: A little goes a long way with cloves.
¼ teaspoon ground nutmeg: Another essential for that fall flavor.
½ teaspoon salt: Enhances all the flavors.
3 large eggs: Make sure they’re at room temperature for best results.
1 cup granulated sugar: For sweetness.
1 cup pumpkin puree: Not pumpkin pie filling! I usually use canned for convenience, but homemade works too. Just make sure it’s not too watery. I am constantly using this and other pumpkin purees during the fall to make my pumpkin roll recipe.
1 teaspoon vanilla extract: Adds a touch of warmth.

For the Cream Cheese Filling:

8 ounces cream cheese: Softened to room temperature. This is crucial for a smooth filling.
6 tablespoons unsalted butter: Softened to room temperature.
3 cups powdered sugar: Sifted, if you want a super smooth filling.
1 teaspoon vanilla extract: For that extra touch of flavor.

For Dusting:

Powdered sugar: For that beautiful snowy finish.

Here’s a Spiced Creamy Pumpkin Roll trick I learned from my grandma: If you don’t have all the individual spices, you can use 2 teaspoons of pumpkin pie spice instead. It’s a great shortcut!

When making this Spiced Creamy Pumpkin Roll, I usually stock up on pumpkin puree in the fall when it’s on sale. It freezes well, so you can have it on hand for all your pumpkin baking needs. And speaking of shortcuts, I often buy pre-softened cream cheese. It saves me time and ensures a smooth filling every time.

As for storage, leftover ingredients like spices should be kept in airtight containers in a cool, dark place. And speaking of other things you can make during fall, I always make my Pumpkin Cannoli Cake Roll and Pumpkin Zucchini Bread.

Now that we have all our ingredients, let’s get baking! Ready to move on to the actual pumpkin roll recipe?

Let’s Make This Spiced Creamy Pumpkin Roll Together

Okay, deep breaths! Don’t be scared of the rolling process. I’m here to guide you every step of the way. I’ve burned my fingers more times than I can count in the kitchen, and I’ve learned a thing or two along the way. This Spiced Creamy Pumpkin Roll is easier than you think. Let’s get to it!

Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides. This makes it super easy to lift the cake out later. I learned the hard way with my Spiced Creamy Pumpkin Roll that skipping the parchment paper is a recipe for disaster!
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Make sure everything is well combined. We don’t want any pockets of baking soda!
In a separate large bowl, beat the eggs and sugar together until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. The mixture should be pale yellow and almost doubled in volume.
Add the pumpkin puree and vanilla extract to the egg mixture and beat until combined. Don’t overmix!
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter, or your cake will be tough.
Pour the batter into the prepared jelly roll pan and spread it evenly. Make sure the batter reaches all the corners of the pan.
Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean. In my kitchen, the Spiced Creamy Pumpkin Roll usually takes about 14 minutes, but oven times can vary. Watch it carefully! Your cinnamon spiced pumpkin roll should smell absolutely divine at this point.
While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar. This is where the magic happens!
Once the cake is done, immediately invert it onto the prepared towel. Gently peel off the parchment paper.
Starting from one of the short ends, roll the cake up tightly in the towel. This helps the cake keep its shape. Don’t worry if your Spiced Creamy Pumpkin Roll cracks a little; it’ll be covered with frosting anyway!
Let the rolled cake cool completely in the towel. This usually takes about an hour. I usually do the dishes or start prepping dinner while I wait.
While the cake is cooling, make the cream cheese filling. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, beating until light and fluffy. Taste and adjust the sweetness if desired.
Once the cake is completely cool, carefully unroll it.
Spread the cream cheese filling evenly over the cake.
Reroll the cake, this time without the towel.
Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes to allow the filling to set. I usually chill mine for a couple of hours.
Before serving, dust the Spiced Creamy Pumpkin Roll with powdered sugar.
Slice and enjoy!

See? That wasn’t so bad, was it? And now you have a beautiful, delicious easy pumpkin roll to show off!

Here’s another one of my personal Spiced Creamy Pumpkin Roll cooking tips: Make sure your cream cheese and butter are really soft. If they’re not, you’ll end up with a lumpy filling. And nobody wants that!

While the Spiced Creamy Pumpkin Roll is cooking, I usually make a cup of tea or coffee and catch up on my favorite book. It’s my little “me time.” It’s also when I usually start my next batch of pumpkin puree-related baked goods.

Remember, your Spiced Creamy Pumpkin Roll should smell like warm spices and pumpkin. It’s the perfect aroma for a cozy fall day. Now, let’s talk about how to serve this masterpiece!

How I Love to Serve This Spiced Creamy Pumpkin Roll

Now that you’ve baked this beautiful Spiced Creamy Pumpkin Roll, let’s talk about how to serve it and make it a real showstopper!

My family loves this Spiced Creamy Pumpkin Roll when I slice it up and serve it with a dollop of whipped cream and a sprinkle of cinnamon. It’s the perfect ending to a Thanksgiving feast or a cozy Sunday dinner.

This Spiced Creamy Pumpkin Roll is perfect for potlucks, holiday gatherings, or just a special treat for your family. It’s always a crowd-pleaser! I love to serve mine chilled. I think the flavors meld together better that way.

For presentation, I like to arrange the slices on a pretty platter and garnish them with fresh berries or a sprig of mint. It adds a pop of color and makes it look extra fancy. A light dusting of powdered sugar is always a good idea, too!

If you have extra Spiced Creamy Pumpkin Roll, you can slice it up and freeze it for later. Just wrap the slices individually in plastic wrap and then place them in a freezer bag. They’ll keep for up to 2 months.

I have also found that serving this delicious treat with my pumpkin wild rice soup is a phenomenal combination.

As for seasonal variations, I sometimes add chopped pecans or walnuts to the cream cheese filling for a little crunch. And around Christmas, I like to drizzle it with white chocolate and sprinkle it with crushed peppermint candies. Talk about a festive fall dessert recipe!

Friends always ask for this Spiced Creamy Pumpkin Roll recipe whenever I bring it to parties. They can’t believe how easy it is to make!

One time, I made a giant Spiced Creamy Pumpkin Roll for my daughter’s birthday party, and it was a huge hit. The kids loved it, and the adults were impressed!

So, there you have it – my favorite ways to serve this Spiced Creamy Pumpkin Roll. Now, let’s move on to some frequently asked questions.

Your Spiced Creamy Pumpkin Roll Questions Answered

Okay, let’s tackle some of the most common questions I get about this Spiced Creamy Pumpkin Roll. I’ve made this so many times, I feel like I can answer them in my sleep!

Q: My cake cracked when I rolled it. What did I do wrong?

A: Don’t worry, we’ve all been there! Cracking is usually caused by the cake being too dry or not rolling it tightly enough while it’s still warm. Make sure you don’t overbake the cake, and roll it up snugly in the towel as soon as it comes out of the oven. If it still cracks, don’t sweat it! The filling will cover up most of the imperfections.

Q: Can I use pumpkin pie filling instead of pumpkin puree?

A: No, pumpkin pie filling is already sweetened and spiced, so it will throw off the balance of the recipe. Stick with plain pumpkin puree for the best results.

Q: My cream cheese filling is too runny. How can I fix it?

A: Make sure your cream cheese and butter are softened to room temperature before you start. If the filling is still too runny, add a little more powdered sugar, a tablespoon at a time, until it reaches the desired consistency.

Q: Can I make this Spiced Creamy Pumpkin Roll ahead of time?

A: Absolutely! In fact, I recommend it. Making it a day or two in advance allows the flavors to meld together and the filling to set properly. Just keep it wrapped tightly in plastic wrap and stored in the refrigerator.

Q: Can I freeze the Spiced Creamy Pumpkin Roll?

A: Yes, you can! Slice it up and wrap each slice individually in plastic wrap, then place them in a freezer bag. It will keep for up to 2 months.

Q: What if I don’t like cream cheese? Can I use a different filling?

A: Of course! I know some people aren’t fans of cream cheese. You can try using a mascarpone cheese filling, or even a simple whipped cream filling. I’ve also heard of people using a pastry cream filling. Get creative! I saw this group mention a pumpkin roll filling without cream cheese on Facebook, and it has some great options!

Q: My cake is sticking to the towel. How can I prevent this?

A: Make sure you dust the towel generously with powdered sugar before inverting the cake onto it. This will create a barrier and prevent the cake from sticking.

You know what I do when my Spiced Creamy Pumpkin Roll is sticking? I just gently peel it off, and if a little bit stays on the towel, I just leave it. It’s not the end of the world!

My family prefers a slightly less sweet cream cheese filling, so I usually reduce the amount of powdered sugar by about a half cup. It’s all about adjusting the recipe to your own taste!

A friend of mine once made this Spiced Creamy Pumpkin Roll and accidentally used salted butter in the filling. She said it was still delicious, but had a slightly salty-sweet flavor. So, even mistakes can turn into happy accidents! For more great pumpkin recipes, you can check out this pumpkin roll with cream cheese filling!

Now that we’ve covered all the frequently asked questions, let’s wrap things up!

My Final Thoughts on This Spiced Creamy Pumpkin Roll

Well, friends, we’ve reached the end of our baking adventure! I hope you’ve enjoyed making this Spiced Creamy Pumpkin Roll with me. It’s a recipe that holds a special place in my heart because it reminds me of family, holidays, and all things cozy.

My Spiced Creamy Pumpkin Roll Pro Tips:

Don’t overbake the cake! A slightly underbaked cake is better than a dry, cracked cake.
Roll the cake while it’s still warm. This helps it keep its shape and prevents cracking.
Use room temperature ingredients for the filling. This will ensure a smooth and creamy texture.

Over the years, I’ve tried a few variations of this Spiced Creamy Pumpkin Roll. One of my favorites is adding chopped pecans to the filling. It gives it a nice crunch and nutty flavor. Another variation I love is drizzling it with chocolate ganache. My husband is a huge chocolate fan, so he always appreciates that one. And during the holidays, I like to add a little bit of orange zest to the filling for a festive twist. You can also see on this Facebook post that homemade pumpkin rolls are much better than store-bought.

My daughter loves the version with chocolate ganache, while my son prefers the one with pecans. As for me, I love them all! Each variation brings something different to the table.

I truly hope you’ll make this Spiced Creamy Pumpkin Roll your own. Don’t be afraid to experiment with different flavors and toppings. The most important thing is to have fun and enjoy the process!

I hope this Spiced Creamy Pumpkin Roll brings as much joy to your family as it has to mine. Remember, even if it doesn’t turn out perfectly the first time, it will still taste delicious.

So, go ahead, give it a try! You might just surprise yourself with how amazing it turns out. Happy baking, friends! This cinnamon spiced pumpkin roll is a winner!

Spiced Creamy Pumpkin Roll

Print Recipe

Indulge in the warm flavors of fall with this Spiced Creamy Pumpkin Roll. A moist pumpkin cake swirled with a luscious cream cheese filling makes for a delightful and impressive dessert.

Author: Liliana
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

For the Pumpkin Cake:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 teaspoon vanilla extract
Powdered sugar, for dusting
For the Cream Cheese Filling:
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Make the Pumpkin Cake: Preheat oven to 350°F (175°C). Grease and line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a separate large bowl, beat eggs and sugar until light and fluffy. Beat in pumpkin puree and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared jelly roll pan and spread evenly.
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
Starting at one short end, roll the cake up tightly in the towel. Let cool completely on a wire rack.
Make the Cream Cheese Filling: In a large bowl, beat cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, beating until well combined. Stir in vanilla extract.
Assemble the Pumpkin Roll: Carefully unroll the cooled cake.
Spread the cream cheese filling evenly over the cake.
Reroll the cake tightly without the towel.
Wrap the pumpkin roll in plastic wrap and refrigerate for at least 2 hours to allow the filling to set.
Before serving, dust the pumpkin roll with powdered sugar. Slice and serve.

Notes

For an extra touch, sprinkle chopped pecans or walnuts over the cream cheese filling before rolling the cake.