Creamy Pumpkin Spice Roll Cake

The Ultimate Creamy Pumpkin Spice Roll Cake: Your New Autumn Obsession

Hey there, my fellow flavor adventurer! Clara here, from my cozy kitchen to yours. Is there anything that whispers “autumn” quite like the warm, spicy-sweet aroma of pumpkin and cinnamon wafting through your home? It’s the scent of crisp leaves, cozy sweaters, and gathering around a table with people you love. And if that aroma is coming from your oven, promising a gorgeous, swirly, impossibly soft Creamy Pumpkin Spice Roll Cake? Well, that’s pure kitchen magic right there.

I know, I know. Roll cakes can look a little intimidating. That elegant spiral can seem like the domain of professional pastry chefs on baking shows. But let me let you in on a little secret: this stunning dessert is actually one of the most approachable, fun, and forgiving showstoppers you can make. It’s all about a few simple tricks and a dash of confidence. We’re talking about a light-as-air, spiced pumpkin cake that’s so tender it just hugs a luscious, tangy cream cheese filling. Each slice is a perfect balance of cozy and creamy, indulgent yet somehow still feels a little bit light.

So, if you’ve ever stared longingly at a bakery case or a Pinterest board and thought, “I could never make that,” I’m here to tell you that you absolutely can. Grab your favorite mixing bowl, put on your apron, and let’s turn your kitchen into the heart of autumn. We’re about to create a dessert that’s totally worth licking the spoon, the bowl, and maybe even your fingers. Let’s get baking!

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A Roll Cake and a Rollercoaster of Emotions

This recipe takes me right back to my very first Thanksgiving hosting attempt. Picture it: I was determined to prove I was a ~real adult~. The turkey was (mostly) golden, the potatoes were mashed, but the dessert… oh, the dessert was my Everest. I decided a classic pumpkin pie was too simple. I needed drama. I needed a swirl.

My first attempt at a roll cake was… a learning experience. I was so nervous about the cake cracking that I underbaked it. Let’s just say my “roll” was more of a “pumpkin spice pile.” It tasted delicious slopped into a bowl with the filling mixed in (no dessert is ever a true failure if it tastes good!), but it wasn’t the elegant centerpiece I’d dreamed of. I almost gave up. But then I remembered why I started Unknown: to embrace the messy, beautiful, sometimes-hilarious journey of cooking. I tried again, learned from my mistakes, and when that beautiful, uncracked spiral emerged from the fridge, I did a full-on victory dance in my kitchen. It taught me that the best recipes aren’t about perfection; they’re about the joy of the attempt, the lessons learned, and the delicious results, no matter how they look.

Gathering Your Autumn Arsenal: The Ingredients

Here’s everything you’ll need to create this autumnal masterpiece. Using simple, whole ingredients is key to that incredible flavor and texture!

For the Spiced Pumpkin Cake:

• ¾ cup all-purpose flour: The foundation of our cake. For a gluten-free version, a 1:1 gluten-free baking blend works beautifully here.
• ½ tsp baking powder & ½ tsp baking soda: Our leavening dream team! They work together to give the cake its light, airy lift, making it flexible enough to roll.
• 1 tsp pumpkin pie spice & ½ tsp cinnamon: The warm, cozy soul of the cake. If you’re out of pumpkin pie spice, make your own by combining ½ tsp cinnamon, ¼ tsp ginger, ⅛ tsp nutmeg, and ⅛ tsp allspice or cloves.
• ¼ tsp salt: Never skip the salt! It’s the flavor enhancer that makes all the spices and sweetness pop.
• 3 large eggs: Bring these to room temperature! This is a chef’s secret for achieving that voluminous, pale batter that gives the cake its structure.
• 1 cup granulated sugar: Sweetens the deal and helps the eggs whip up to a beautiful thick consistency.
• ⅔ cup canned pumpkin puree: Not pumpkin pie filling! We want pure, unadulterated pumpkin. It adds moisture, flavor, and that gorgeous color.
• 1 tsp vanilla extract: The classic flavor booster that rounds out all the other ingredients.

For the Luscious Cream Cheese Filling:

• 8 oz (one block) cream cheese: Full-fat is highly recommended for the best texture and stability. Absolutely must be softened to room temperature to avoid lumpy filling!
• 1 cup powdered sugar: Dissolves easily into the filling for a perfectly smooth sweetness without any graininess.
• 6 tbsp unsalted butter, softened: Adds richness and helps the filling hold its shape when chilled. Again, room temp is non-negotiable for a silky result.
• 1 tsp vanilla extract: The perfect pairing for cream cheese, adding a lovely depth of flavor.

Let’s Create Some Magic: Step-by-Step Instructions

Ready to roll? (Pun absolutely intended.) Follow these steps, and you’ll have a flawless cake in no time. I’ve packed this section with all my best tips and hacks!

Step 1: Prep Like a Pro. Preheat your oven to 375°F (190°C). This is crucial for the right baking temperature from the start. Take a 15×10-inch jelly roll pan (that’s a baking sheet with a 1-inch rim), line it with parchment paper, and give it a very light greasing. This dynamic duo ensures your cake will release perfectly. Pro Tip: Leave a little overhang of parchment on the short sides—it acts like little handles to help lift the cake out later!

Step 2: Whisk the Dry Team. In a medium bowl, whisk together your flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Whisking aerates the dry ingredients and ensures the leaveners and spices are evenly distributed, so every bite is perfect.

Step 3: Whip the Wet Team to Victory. Now, for the most important step! In a large bowl, use an electric mixer (hand or stand) to beat the room-temperature eggs and granulated sugar on high speed. Don’t rush this! Beat for a good 2-3 minutes, until the mixture becomes thick, pale yellow, and falls off the beaters in a lazy ribbon. This ribbon stage is what gives the cake its flexible, sponge-like structure. Then, mix in the pumpkin puree and vanilla until just combined.

Step 4: Marry the Teams Gently. Sift about half of the dry ingredients over the wet batter. Use a spatula to gently fold them in. Repeat with the remaining dry ingredients. Folding is key here—we want to keep all that air we just whipped in! Stop as soon as no streaks of flour remain. The batter will be relatively thin.

Step 5: Bake to Perfection. Pour the batter onto your prepared pan and use an offset spatula or the back of a spoon to spread it into a smooth, even layer, making sure to get right into the corners. Pop it into the preheated oven and bake for 13-15 minutes. The cake is done when the top is dry and springs back lightly when you touch it. Don’t overbake, or it might crack when rolling!

Step 6: The Roll maneuver™. This is the moment! While the cake is baking, lay a clean, thin kitchen towel on your counter and dust it generously with powdered sugar. As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Then, invert it immediately onto the prepared towel. Carefully peel off the parchment paper. Now, starting from one of the short ends, use the towel to gently but confidently roll the cake up, towel and all. Let it cool completely rolled up on a wire rack. This “trains” the cake to hold its rolled shape and prevents cracking later!

Step 7: Make the Dreamy Filling. While the cake cools, make the filling. In a clean bowl, beat the softened cream cheese and butter together until completely smooth and lump-free. Beat in the vanilla extract. Gradually add the powdered sugar and beat on low speed until incorporated, then beat on high for a minute until fluffy and light.

Step 8: The Grand Finale Assembly. Once the cake is completely cool, carefully unroll it. It will lie flat, already knowing what to do! Spread the cream cheese filling evenly over the entire surface, leaving a small border on all edges. Now, gently re-roll the cake, this time without the towel tucked inside. Don’t worry if it cracks a tiny bit—it will still taste incredible! Wrap the beautiful log tightly in plastic wrap and refrigerate for at least 1 hour (or up to overnight). This chills the filling, sets the shape, and makes it incredibly easy to slice.

Serving Up the Cozy

When you’re ready to serve, unwrap your gorgeous creation and place it on a serving platter. Give it a generous dusting of powdered sugar right before serving—it looks like a light snowfall on an autumn landscape! For an extra special touch, serve each slice with a dollop of lightly sweetened whipped cream and a tiny sprinkle of cinnamon. It’s the perfect elegant ending to a Thanksgiving feast or the star of any cozy autumn gathering.

Make It Your Own: Delicious Variations

The beauty of this recipe is how easily you can customize it!

• Ginger Snap: Add 2 tablespoons of finely chopped crystallized ginger to the cream cheese filling for a spicy, chewy kick.
• Chocolate Swirl: Add ¼ cup of sifted cocoa powder to the cream cheese filling for a chocolate-pumpkin combo that’s out of this world.
• Nutty Crunch: Before adding the filling, sprinkle the unrolled cake with a handful of finely chopped toasted pecans or walnuts for wonderful texture.
• Maple Kissed: Replace the vanilla extract in the filling with ½ teaspoon of maple extract for a deeper autumn flavor.
• Dairy-Free Delight: Use your favorite plant-based cream cheese and butter alternatives to make a delicious vegan version.

Clara’s Chef Notes & Kitchen Confessions

This recipe has been through many iterations in my kitchen! The first time I made it, I was so terrified of overbaking that I took it out too early. The result was a sticky, gummy cake that tore when I tried to roll it. Lesson learned: the spring-back test is your best friend! Another time, I was impatient and tried to roll the cake while it was still warm with the filling already on it. The filling just melted into a mess. Chilling the rolled cake alone first is the non-negotiable secret to a clean spiral.

My biggest piece of advice? Embrace any imperfections. A tiny crack? Dust it with more powdered sugar—it’s now a “snow-kissed rustic roll.” It will still taste phenomenal. Cooking is an adventure, not a perfection contest. The goal is to have fun and end up with something delicious to share.

Your Questions, Answered!

Q: My cake cracked when I rolled it! What did I do wrong?
A: Don’t despair! A few small cracks are common. The most likely culprits are: 1) The cake was overbaked and dried out. Next time, check a minute earlier. 2) It wasn’t rolled up immediately out of the oven. That initial roll-up while hot is vital for flexibility. 3) It was overmixed after adding the flour, which deflated the batter. For this batch, just dust heavily with powdered sugar—it will taste amazing regardless!

Q: Can I make this ahead of time?
A: Absolutely! This cake is actually a fantastic make-ahead dessert. You can wrap the filled roll tightly in plastic wrap and store it in the refrigerator for up to 2 days. I often make it the day before a big event—the flavors meld and it slices even more cleanly.

Q: Why does my filling have little lumps in it?
A: Those lumps are almost certainly from the cream cheese and/or butter not being soft enough. They must be at true room temperature (left out for 1-2 hours) to blend into a perfectly smooth, silky filling. If you’re in a pinch, you can soften cream cheese in the microwave in 5-second bursts, but be very careful not to melt it!

Q: Can I freeze the pumpkin roll?
A: You can! Wrap the unfrosted, cooled cake roll (without filling) tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge, then unroll, spread with the filling, re-roll, and chill for an hour before serving. You can also freeze the fully assembled roll; thaw it in the refrigerator overnight.

Nutritional Information*

*Please note: This is an estimate per slice based on the recipe yielding 10 slices. Values can vary based on specific ingredients used.

• Calories: ~260
• Protein: 4g
• Fat: 12g
• Carbohydrates: 35g
• Fiber: 1g
• Sugar: 24g

Prep Time: 25 minutes | Cook Time: 15 minutes | Chill Time: 60 minutes | Total Time: 1 hour 40 minutes | Servings: 10-12 slices

There you have it! Your guide to creating a breathtaking, delicious Creamy Pumpkin Spice Roll Cake that’s sure to impress. I’d love to see your creations!

With love and a sprinkle of cinnamon,

Clara