Irresistible Pumpkin Spice Roll Cake with Dreamy Cream Filling

Ah, autumn! The season of cozy sweaters, crisp air, and the smell of pumpkin spice wafting through the kitchen. Each year, the moment September rolls around, my heart skips a beat, and I can’t help but reminisce about the memories spent nestled in my grandmother’s kitchen. She would whip up her signature pumpkin desserts, filling the space with warmth and love. Today, I’m excited to share a wonderful recipe that brings me back to those delightful days: the Irresistible Fall Pumpkin Spice Roll Cake with Creamy Filling.

This cake is like a warm hug on a chilly day, and it tastes like all your favorite fall spices rolled into one delicious dessert. It’s perfect for gatherings, after-school treats, or just satisfying a craving while curled up with a good book. Trust me; once you taste this dreamy roll cake, you’ll want to make it a yearly tradition!

Why You’ll Love This Recipe

• Easy to make while still impressing your friends and family.
• Filled with all the cozy, comforting flavors of fall.
• The creamy filling adds a delightful twist that keeps you coming back for more.
• Perfect for any occasion – holidays, potlucks, or just because!

Ingredients

Let’s gather our ingredients! Here’s what you’ll need to create this delightful pumpkin spice roll cake:

• For the Pumpkin Cake:
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• For the Creamy Filling:
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

Note: Make sure to use pure pumpkin puree for that fresh, genuine pumpkin flavor. Trust me; it makes a world of difference!

Step-by-Step Instructions

Now, let’s roll up our sleeves and dive into making this scrumptious roll cake!

1. Preheat your oven: Preheat your oven to 375°F (190°C) and prepare a 15×10-inch jelly roll pan (or a rimmed baking sheet) by lining it with parchment paper. Give the paper a light spray of cooking oil to ensure it releases easily later.
2. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. This fragrant blend will fill your kitchen with that quintessential fall aroma!
3. Get the wet ingredients going: In another large bowl, beat the eggs and granulated sugar together until the mixture is thick and pale. About 3-4 minutes should do the trick. Then, gently stir in the pumpkin puree and vanilla extract until combined.
4. Combine: Gradually add the dry mixture into the wet mixture, stirring just until combined. Do not overmix, or your cake will turn out dense – we want it light and fluffy!
5. Spread it out: Pour the batter into your prepared pan, spreading it out evenly. This is where your excitement really begins!
6. Bake it: Place it in the preheated oven and bake for about 15 minutes or until a toothpick comes out clean. Keep an eye on it as it bakes because nobody wants a dry cake!
7. Cool the cake: When it’s done, remove it from the oven and allow it to cool for just a few minutes. Then, take a clean kitchen towel, sprinkle some powdered sugar on it, and flip the cake onto the towel. Gently peel off the parchment paper and roll it up in the towel while it’s still warm. This helps the cake maintain its shape. Let it cool completely, rolled up.
8. Make the filling: While the cake cools, let’s whip up that dreamy filling! In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla, mixing until fully incorporated. Finally, stir in the heavy cream until the mixture is light and creamy. Heaven!
9. Unroll and fill: Once the cake is completely cool, unroll it gently. Spread the creamy filling evenly across the surface, leaving a little space at the edges.
10. Roll it back up: Carefully roll the cake back up, using the towel to help you guide it along. Start from the short end for a tighter roll and wrap it in plastic wrap to help it keep its shape. Chill in the refrigerator for at least an hour.

Pro Tips & Variations

Here are a few delightful ideas to make this pumpkin roll even more special:

• Spice it up: Add a pinch of allspice or cardamom for an extra flavor kick!
• Nuts galore: Consider folding in some finely chopped walnuts or pecans into the filling for added texture and crunch.
• Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free blend. I’ve had success with almond flour too, just adjust the amount accordingly!
• Make it festive: Top it with whipped cream and sprinkle some cinnamon and nutmeg before serving for that extra fall flair.

Serving Suggestions

Picture this: A chilly evening, the golden leaves rustling outside, and you serve slices of this glorious pumpkin spice roll cake right off the plate. It pairs wonderfully with a hot cup of coffee, warm chai, or even a scoop of cinnamon ice cream. Each bite is a reminder of all the best flavors of fall, and it’s sure to bring a smile to everyone at the table.

Storage Tips

You won’t want to let any of this deliciousness go to waste! Here’s how to store your pumpkin spice roll cake:

• Refrigerate: Wrap your roll cake in plastic wrap, and it’ll stay fresh in the fridge for up to 4 days.
• Freeze: If you want to keep it longer, the roll cake can be frozen! Just slice it first, wrap each slice in plastic wrap, and place in an airtight container. It’ll keep well for up to 2 months.
• Reheat: If you’re serving leftovers, you can gently warm each slice in the microwave for about 15-20 seconds – but be careful not to overheat it!

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! Just make sure it’s cooked until tender and pureed until smooth. Drain off any excess water, so the cake doesn’t get too wet.

Can I make this cake in advance?

Yes! You can bake the cake and make the filling a day ahead. Just assemble and roll it up right before serving to keep it fresh!

What’s the best way to serve the cake?

Slice it up and serve with a dollop of whipped cream or a sprinkle of powdered sugar. A hot beverage on the side makes it even better!

How do I know when my cake is done baking?

Insert a toothpick in the center of the cake; if it comes out clean or with a few crumbs, it’s done. Keep an eye on the time, but the toothpick is your best friend!

Conclusion

I hope this Irresistible Fall Pumpkin Spice Roll Cake with Creamy Filling finds its way into your kitchen and warms your heart just as it does mine. Each bite is a delicious journey through golden autumn, and I can’t wait for you to try it! Please comment below to share your thoughts or let me know how yours turned out. Happy baking, my friends, and may your autumn be filled with love, laughter, and plenty of pumpkin spice!