Ever find yourself craving a dessert that’s both cozy and show-stopping? This Creamy Pumpkin Spice Roll Cake is exactly that: a fluffy, spiced cake wrapped around the smoothest, pumpkin-filled cream that’s perfect for fall gatherings or a quiet night in.
I’m obsessed with this fall dessert because it strikes the perfect balance between tender cake and luscious filling. The Creamy Pumpkin Spice Roll Cake blends warm spices and creamy textures in a way that feels like a gentle hug from the season itself.
Why I Can’t Stop Making These Cookies
- Quick win: This roll cake comes together faster than most layered pumpkin desserts.
- Flavor twist: Pumpkin spice blends with a sweet cream filling that’s anything but ordinary.
- Pantry-friendly: Most ingredients are staples you likely already have.
- Kid-friendly: Soft, sweet, and creamy a dessert everyone in the family can enjoy.
- Seasonal appeal: Ideal for fall celebrations or dessert tables throughout the autumn.
What Type of Pumpkin Should I Use?
For the best flavor, use canned pure pumpkin puree labeled “100% pumpkin.” It’s smooth, consistent, and easy to measure. Avoid canned pumpkin pie fillings, which often contain added sugars and spices that can disrupt the balance.
If you want to use fresh pumpkin, choose a small sugar pumpkin or pie pumpkin. Roast it until tender, then puree thoroughly. Drain or strain any excess liquid to keep your filling creamy without thinning it out. Frozen pumpkin puree also works well; simply thaw it completely and pat dry if it’s too watery.
Options for Ingredient Alternatives
- Butter: Use vegan butter or coconut oil (chill the dough for 30 minutes if using coconut oil) both add richness with a dairy-free twist.
- Sugar: Swap granulated sugar for light brown sugar for a deeper caramel note in the cake.
- Milk: Substitute almond milk or oat milk for a dairy-free option, keeping the same quantity.
- Extracts: Vanilla is classic, but try maple or almond extract for a seasonal flair.
- Cream filling: Fresh pumpkin puree vs canned; dried pumpkin or squash powder can be rehydrated if fresh is unavailable.
The Biggest Challenges While Baking
- Folding delicately: Fold the whipped egg whites or whipped cream into your batter last and gently to keep the cake airy.
- Butter temperature: Use softened but not melted butter to maintain the right cake structure.
- Overmixing: Mix dry ingredients until combined, no more, to avoid a tough cake.
- Dry dough fix: If your batter feels too dry, add milk 1 tablespoon at a time to reach the right consistency.
- Chilling: Chill the cake before rolling to prevent cracking and maintain the roll’s shape.
Storage & Freezing Instructions
Store the finished roll cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4 days. It’s best eaten within 2 days for maximum freshness and creaminess.
To freeze, wrap tightly in plastic wrap, then in foil, and store in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving. If you want, you can make the cake base ahead of time, freeze it unfilled, and thaw completely before adding the pumpkin cream and rolling.
Estimated Nutrition
This recipe makes about 8 to 10 servings. Roughly, the entire cake is around 1,600 calories, depending on the ingredient brands used. Per serving, expect about:
- Calories: 160–200
- Fat: 8–10 grams
- Carbohydrates: 20–25 grams
- Protein: 2–3 grams
Ingredients
- 3 large eggs, separated
- 3/4 cup granulated sugar (150 g), divided
- 1/2 cup all-purpose flour (60 g)
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup canned pumpkin puree (120 g)
- 4 oz cream cheese, softened (115 g)
- 1/4 cup powdered sugar (30 g)
- 1/2 tsp vanilla extract
- 1/2 cup heavy cream, cold (120 ml)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, whisk the egg yolks with 1/2 cup of sugar until they are pale and thick. Mix in the flour, pumpkin pie spice, and salt.
- In a separate bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form.
- Fold the egg whites gently into the yolk mixture in three additions, being careful not to deflate the batter.
- Pour the batter into your prepared pan, spreading evenly. Bake for 12–15 minutes or until the cake springs back lightly when touched.
- While the cake cools slightly, prepare the filling by beating the softened cream cheese until smooth. Add pumpkin puree, powdered sugar, and vanilla extract and mix well. In a separate bowl, whip the cold heavy cream until stiff peaks form; then gently fold it into the pumpkin mixture.
- Invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Starting from the short side, gently roll the cake with the towel inside. Let cool completely, rolled up. Unroll, spread the creamy pumpkin filling evenly, then roll back without the towel. Chill before serving.
Tips, Variations & Serving Ideas
- Add chopped toasted pecans or walnuts to the filling for crunch.
- Dust the top with additional pumpkin pie spice or cinnamon sugar for a finishing touch.
- For a chocolate twist, swirl melted dark chocolate into the batter before baking.
- Underbake slightly for an extra moist, tender cake.
- Slice and serve with a dollop of whipped cream or vanilla ice cream for a special treat.
- Store slices wrapped individually for easy grab-and-go snacks.
- Try using a gluten-free all-purpose flour to adapt the recipe for gluten intolerance.
FAQs
Q: Can I make this ahead of time?
A: Yes! Bake and fill the cake, then chill it covered in the fridge overnight for best flavor and texture.
Q: What if my cake cracks when rolling?
A: Chill the cake before unrolling and rolling again to help prevent cracks. Also, roll it up with a towel while it’s still warm to “train” the cake to roll.
Q: Can I use canned pumpkin pie filling?
A: It’s best to avoid pie filling because it contains added sugars and spices that can change the flavor balance.
Save This for Later (Pinterest)
If you love the cozy flavors of fall, don’t forget to save this Creamy Pumpkin Spice Roll Cake recipe on Pinterest! It’s the perfect dessert to pull out all season long.
