Hey fellow food lovers! Nyla here, and I’m SO excited to share something seriously special with you today! Get ready to meet my latest obsession: the Spiced Creamy Pumpkin Roll! It’s not your average dessert; it’s a flavor adventure that turns any meal (or snack!) into a celebration.

I was on a mission to create the ultimate fall treat, something that screamed comfort but also brought a little pizzazz. So, I started tweaking my classic pumpkin roll recipe. After a few late-night kitchen experiments (fueled by way too much coffee!), BAM! The Spiced Creamy Pumpkin Roll was born.

The best part? This isn’t some fussy, complicated recipe. It’s a weeknight winner that delivers BIG on flavor. And trust me, once you take a bite of this Spiced Creamy Pumpkin Roll, you’ll understand why I’m doing a happy dance over here.

Ready to join the fun? Let’s get into it!

INGREDIENTS You Need

Alright, let’s gather our ingredients! This Spiced Creamy Pumpkin Roll ingredient list is all about bold flavors that play so well together. And the best part? You can grab everything you need during your normal shopping trip!

Ingredients for making Spiced Creamy Pumpkin Roll

1 cup all-purpose flour: This gives our pumpkin roll cake its structure.
1 teaspoon baking powder: For that perfect, light, and airy texture.
1/2 teaspoon baking soda: This helps the cake rise and gives it a tender crumb.
1 teaspoon ground cinnamon: Because what’s a pumpkin dessert without cinnamon?
1/2 teaspoon ground ginger: Adds a touch of warmth and spice.
1/4 teaspoon ground cloves: A little goes a long way, adding depth of flavor.
1/4 teaspoon ground nutmeg: Another essential spice for that fall vibe.
1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
1 cup pumpkin puree: Make sure it’s 100% pumpkin, not pumpkin pie filling!
1 cup granulated sugar: Sweetness is key, my friends!
3 large eggs: These bind everything together and add richness.
1 teaspoon vanilla extract: Adds a hint of warmth and complexity.

For the Cream Cheese Filling:

8 ounces cream cheese, softened: The star of the show!
1 cup powdered sugar: For that perfectly sweet and smooth texture.
1/2 cup (1 stick) unsalted butter, softened: Adds richness and creaminess to the filling.
1 teaspoon vanilla extract: Enhances the flavor of the cream cheese.
1/4 teaspoon ground cinnamon: Just a touch to tie it all together.

Ingredient Swaps & Flavor Boosters:

No worries if you don’t have cloves – a pinch of allspice works beautifully in this Spiced Creamy Pumpkin Roll! This Spiced Creamy Pumpkin Roll gets its amazing taste from the perfect balance of spices. I love adding an extra splash of vanilla to my cream cheese filling for that extra kick. Store any leftover pumpkin puree in an airtight container in the fridge for up to a week!

Here’s my secret that takes it from good to incredible: a pinch of cardamom in the cake batter. Trust me on this one! You can grab these at your normal grocery shop, and you can prep your pumpkin puree and spices ahead of time for a super smooth weeknight bake.

Let’s Make Some!

Okay, let’s dive into making this delicious Spiced Creamy Pumpkin Roll! I promise it’s easier than it looks. Think of me as right there with you in your kitchen, cheering you on.

Preheat and Prep: First things first, 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 remove the cake later!
Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Get those spices blended evenly!
Combine Wet Ingredients: In a separate large bowl, beat together the pumpkin puree, sugar, eggs, and vanilla extract until smooth. This is where the magic starts happening!
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! We want a tender cake, not a tough one.
Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean. In my kitchen, this usually takes exactly 14 minutes.
Roll It Up: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from one short end, roll the cake up tightly in the towel. This is key to getting that perfect roll shape! Let it cool completely in the towel.
Make the Filling: While the cake is cooling, prepare the cream cheese filling. In a large bowl, beat together the softened cream cheese, butter, and powdered sugar until smooth and creamy. Stir in the vanilla extract and cinnamon. This filling is seriously addictive!
Unroll and Fill: Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake. Don’t skimp on the filling!
Re-Roll and Chill: Re-roll the cake tightly, without the towel this time. Wrap it in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. This allows the filling to set and the flavors to meld.
Slice and Serve: When ready to serve, slice the Spiced Creamy Pumpkin Roll into 1-inch thick slices. Dust with powdered sugar and enjoy!

This is my favorite part of making Spiced Creamy Pumpkin Roll – watching the magic happen! While your Spiced Creamy Pumpkin Roll is doing its thing, get ready for some amazing aromas!

Don’t worry if your Spiced Creamy Pumpkin Roll looks a little cracked when you unroll it – it’ll still taste incredible.

How to Serve Up This!

Okay, so you’ve got this amazing Spiced Creamy Pumpkin Roll. Now what? Let’s talk serving suggestions! People literally do happy dances when this Spiced Creamy Pumpkin Roll hits the table with a scoop of vanilla ice cream.

I love to enjoy this Spiced Creamy Pumpkin Roll with a cup of hot coffee or tea. The warm spices and creamy filling pair perfectly with a cozy beverage. If your kids love this, they’ll go crazy for Pumpkin Chai Cinnamon Rolls!

Flavor Pairings That Wow:

Caramel sauce: Drizzle a little caramel sauce over each slice for an extra touch of sweetness.
Toasted pecans: Sprinkle some toasted pecans on top for added crunch and nutty flavor.
Cranberry sauce: A dollop of cranberry sauce adds a tangy contrast to the rich filling.

Perfect Occasions:

This Spiced Creamy Pumpkin Roll is perfect for Thanksgiving, Christmas, or any fall gathering. It’s also a great option for a potluck or bake sale! This Spiced Creamy Pumpkin Roll is also perfect for those weeknight dinners that need to be special!

Presentation Ideas:

Arrange the slices on a platter and dust with powdered sugar.
Garnish with fresh cranberries and sprigs of rosemary.
Serve each slice with a dollop of whipped cream and a sprinkle of cinnamon.

Leftover Magic:

Got leftovers? Crumble the Spiced Creamy Pumpkin Roll and use it as a topping for yogurt or oatmeal. Or, slice it into smaller pieces and freeze for a quick and easy dessert later!

I also love a good fusion experiment. Consider a Spiced Creamy Pumpkin Roll trifle, layering slices with whipped cream and gingersnap cookies. Talk about a flavor explosion!

FAQs:

Got questions? I’ve got answers! Here are some frequently asked questions about my Spiced Creamy Pumpkin Roll, based on my own kitchen adventures and questions I’ve gotten from fellow food lovers.

Q: Will kitchen newbies succeed with this Spiced Creamy Pumpkin Roll?

A: Absolutely! I’ve designed this recipe to be super straightforward. Just follow the steps, and you’ll be golden. If you get a little nervous about rolling the cake, don’t worry – it doesn’t have to be perfect to taste amazing!

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

A: Yes! In fact, I highly recommend it. The Spiced Creamy Pumpkin Roll needs to chill for at least 2 hours, but it’s even better if you let it sit overnight. The flavors meld together beautifully, and it makes it super convenient for entertaining.

Q: What if I mess up my Spiced Creamy Pumpkin Roll? (Spoiler: it’ll still taste incredible!)

A: Honestly, even if your cake cracks or the filling isn’t perfectly smooth, it will still taste delicious. Don’t stress about perfection! Embrace the imperfections and enjoy the process. Even with imperfections, a chocolate chip pumpkin roll is sure to be delicious!

Q: How can I store leftover Spiced Creamy Pumpkin Roll?

A: Wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just thaw it in the refrigerator before serving.

Q: Can I use a different type of flour?

A: I haven’t tested it with other flours, but I suspect a gluten-free blend would work well. Just be sure to use a blend that’s designed for baking.

Q: What if I don’t have cream cheese?

A: While cream cheese is the classic choice, you can try using mascarpone cheese for a similar texture and flavor. There are sources online that claim you can try alternatives to cream cheese in your pumpkin roll recipe, but proceed with caution as it may alter the flavor slightly. Consider checking out the Facebook group TheWeddingCookieTableCommunity for tips on cream cheese alternatives!

Q: How can I prep this Spiced Creamy Pumpkin Roll for busy weeknights?

A: You can make the cake and filling separately ahead of time and store them in the refrigerator. Then, when you’re ready to assemble, just unroll the cake, spread the filling, and re-roll. Try a maple pumpkin roll if you are looking for a different flavor!

Here is a blog post that details the steps to help make a Pumpkin Roll with Cream Cheese Filling.

CONCLUSION:

Okay, my fellow food lovers, I hope you’re as excited about this Spiced Creamy Pumpkin Roll as I am! It truly brings me so much joy to share these recipes with you. There is also a Facebook post about a sourdough pumpkin roll to consider!

My Spiced Creamy Pumpkin Roll Flavor Secrets:

Don’t skimp on the spices! They’re what give this cake its signature flavor.
Roll the cake up tightly while it’s still warm. This helps prevent cracking.
Chill the cake for at least 2 hours before serving. This allows the filling to set and the flavors to meld.

Delicious Spiced Creamy Pumpkin Roll Variations:

Chocolate Chip Pumpkin Roll: Add chocolate chips to the cake batter for a decadent twist.
Pecan Pumpkin Roll: Sprinkle chopped pecans on top of the cream cheese filling before re-rolling the cake.
Maple Pumpkin Roll: Use maple syrup instead of granulated sugar in the cake batter and add a touch of maple extract to the cream cheese filling.

I encourage you to trust your taste buds and get creative in the kitchen. Don’t be afraid to experiment with different flavors and ingredients! This Spiced Creamy Pumpkin Roll is just a starting point.

I am so excited for you to try this recipe! And remember, weeknight winners don’t have to sacrifice on taste. I can’t wait to hear about your cooking adventures! For another flavor adventure, check out my recipe for spiced cider pumpkin waffles. For more sanity-saving dinner ideas, check out my recipe for Pumpkin Cannoli Cake Roll! Happy baking!

Spiced Creamy Pumpkin Roll

Print Recipe

Indulge in the warmth of fall with this Spiced Creamy Pumpkin Roll! A moist pumpkin cake swirled around a luscious cream cheese filling, it’s the perfect dessert for any autumn occasion.

Author: Nyla
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 4 hours 20 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

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

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan. Line with parchment paper, leaving an overhang on the sides.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
In a large bowl, beat eggs and sugar until light and fluffy. Beat in pumpkin puree until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour batter into prepared pan and spread evenly.
Bake for 13-15 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.
As soon as the cake comes out of the oven, invert it onto the prepared towel. Gently peel off the parchment paper.
Starting at one of the short ends, roll the cake up tightly in the towel. Let cool completely in the towel (about 1 hour).
Make the filling: In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract.
Gently unroll the cooled cake. Spread the cream cheese filling evenly over the cake.
Re-roll the cake tightly, without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before serving.
Before serving, dust the roll with additional powdered sugar and slice.

Notes

For a richer flavor, try adding a tablespoon of bourbon or rum to the cream cheese filling. Garnish slices with chopped pecans or walnuts for added texture.