Hello there, fellow flavor seekers! I’m Savannah Rose from foodnutritionhelp Blog, and I’m absolutely thrilled to share one of my family’s most cherished fall traditions with you: the Spiced Creamy Pumpkin Roll. It’s more than just a dessert; it’s a warm, comforting experience that brings smiles to every face around our table.

There was this one Thanksgiving where everything seemed to go wrong in the kitchen. The turkey was a bit dry, the gravy was lumpy but when I brought out the Spiced Creamy Pumpkin Roll, the whole atmosphere shifted. Everyone, from my picky nephew to my food-critic uncle, was raving about it! It was the perfect ending to a not-so-perfect meal, proving that sometimes, a simple dessert can save the day and become a heartwarming memory.

What I love most about this Spiced Creamy Pumpkin Roll is how the warm spices blend with the creamy filling, creating a symphony of flavors that dance on your tongue. It’s a showstopper that’s surprisingly easy to make! Over the years, I’ve tweaked and perfected the recipe, adding my own little touches to make it truly special for my loved ones.

I’m excited to guide you through creating your own Spiced Creamy Pumpkin Roll, a dessert that promises to fill your kitchen with delicious aromas and bring your family closer. Get ready for a flavorful kitchen adventure, because this recipe is all about creating genuine moments through authentic flavors. So, grab your aprons, and let’s get started on this delightful journey together!

INGREDIENTS You’ll Need:

Here’s what you’ll need to whip up this delightful treat. Trust me, this Spiced Creamy Pumpkin Roll ingredient list focuses on quality over quantity for authentic flavors!

1 cup all-purpose flour – For the best texture, I recommend using unbleached, all-purpose flour.
1 teaspoon baking powder – Ensures a light and airy cake.
1/2 teaspoon baking soda – Adds a bit of lift and helps with browning.
1 teaspoon ground cinnamon – A key spice that brings warmth and coziness to the roll.
1/2 teaspoon ground ginger – Adds a gentle zing that complements the cinnamon.
1/4 teaspoon ground cloves – A little goes a long way, adding depth and complexity.
1/4 teaspoon ground nutmeg – Enhances the other spices with its warm, nutty flavor.
1/2 teaspoon salt – Balances the sweetness and enhances the other flavors.
3 large eggs – Provides structure and richness to the cake.
1 cup granulated sugar – Sweetens the cake perfectly.
1 cup pumpkin puree – Make sure it’s 100% pumpkin puree, not pumpkin pie filling! You’ll find the freshest ingredients for this Spiced Creamy Pumpkin Roll at your local farmers market.
1 teaspoon vanilla extract – Enhances all the flavors with its sweet, warm note.

For the Cream Cheese Filling:

8 ounces cream cheese, softened – Ensures a smooth and creamy filling.
6 tablespoons unsalted butter, softened – Adds richness and flavor to the filling.
3 cups powdered sugar – Sweetens and thickens the filling.
1 teaspoon vanilla extract – Complements the flavors of the cream cheese and butter.

Ingredients needed to make spiced creamy pumpkin roll

For the best flavor in your Spiced Creamy Pumpkin Roll, I recommend sourcing your spices from a local spice shop if possible. Freshly ground spices make a world of difference! This Spiced Creamy Pumpkin Roll proves that authentic flavor comes from thoughtful ingredient choices. My family loves when I add a pinch of orange zest to our Spiced Creamy Pumpkin Roll, it adds a lovely citrusy note.

Let’s Create This Together!

Alright, let’s get our hands floury and create this masterpiece together! Remember, every step is a chance to infuse love into your Spiced Creamy Pumpkin Roll.

Preheat and Prep: 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 removing the Spiced Creamy Pumpkin Roll so much easier!
Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. This ensures all the spices are evenly distributed.
Wet Ingredients: In a separate large bowl, beat the eggs and sugar together until light and fluffy. Beat in the pumpkin puree and vanilla extract. Here’s where I used to miss a key step with my Spiced Creamy Pumpkin Roll – learn from my experience! Make sure the mixture is fully combined and aerated.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to a tough cake.
Bake: Pour the batter into the prepared pan and spread evenly. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean. In my kitchen, this flavorful Spiced Creamy Pumpkin Roll typically takes about 14 minutes to bake to perfection.
Prepare to Roll: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. As soon as the cake comes out of the oven, immediately invert it onto the prepared towel.
Roll It Up: Carefully peel off the parchment paper. Starting from one of the short ends, roll the cake up tightly in the towel. Let it cool completely in the towel. Don’t be surprised if your Spiced Creamy Pumpkin Roll develops slight cracks, it adds character!
Make the Filling: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
Unroll and Fill: Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake. While your Spiced Creamy Pumpkin Roll is developing these flavors, take a moment to appreciate creating something special for your family!
Re-roll and Chill: Re-roll the cake tightly, without the towel this time. Wrap the roll in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This helps the cake hold its shape and allows the flavors to meld together beautifully.
Slice and Serve: When ready to serve, dust the Spiced Creamy Pumpkin Roll with additional powdered sugar. Slice into 1-inch thick slices and serve. Perfect time to appreciate the aromatic transformation! Your **Spiced Creamy Pumpkin Roll** should fill the kitchen with amazing aromas by now.

For a detailed look at a similar process, you might find this helpful: Pumpkin Roll with Cream Cheese Filling – Spoonabilities.

How We Love to Enjoy This!

Our family absolutely adores the Spiced Creamy Pumpkin Roll in so many ways! It’s not just a dessert; it’s a centerpiece for our gatherings, a sweet ending to our holiday meals, and a comforting treat on chilly evenings.

We especially love pairing it with a warm cup of spiced apple cider or a rich, creamy latte. The warmth of the drinks complements the spiced flavors of the roll perfectly. The family gathers quickly when this aromatic Spiced Creamy Pumpkin Roll appears with a steaming pot of apple cider!

For a truly decadent experience, try serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It adds an extra layer of richness and creaminess that’s simply irresistible. This Spiced Creamy Pumpkin Roll is perfect for those evenings when we want something truly satisfying!

During the fall holidays, our Spiced Creamy Pumpkin Roll takes center stage at Thanksgiving and Christmas dinners. I often make a double batch so everyone can take some home. For a festive presentation, I like to decorate the platter with fresh cranberries and a sprig of rosemary.

If there are any leftovers (which is rare!), I love transforming them into a Spiced Creamy Pumpkin Roll trifle. Simply cut the roll into bite-sized pieces and layer it with vanilla pudding and whipped cream in a glass bowl. It’s a delicious and easy way to use up any extra cake. This flavorful Spiced Creamy Pumpkin Roll reminds me of another family favorite, these Pumpkin Cheesecake Truffles.

One year, I experimented with adding a hint of maple syrup to the cream cheese filling. It added a lovely depth of flavor that everyone loved! It’s these little tweaks that make the recipe your own.

FAQs: Your Questions Answered

I know you might have some questions about making this Spiced Creamy Pumpkin Roll, so let’s dive in!

Q: Does this Spiced Creamy Pumpkin Roll really satisfy hearty appetites?

A: Absolutely! The combination of the spiced cake and creamy filling is surprisingly filling. It’s the perfect balance of sweetness and warmth, making it a satisfying treat after a meal. Plus, it’s a great way to use pumpkin puree which is healthy as well.

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

A: Yes, definitely! In fact, I highly recommend making it a day ahead. The flavors meld together beautifully overnight, and it makes serving so much easier. Just wrap it tightly in plastic wrap and store it in the refrigerator.

Q: What if someone in my family prefers milder flavors in their Spiced Creamy Pumpkin Roll?

A: No problem! You can easily adjust the amount of spices to suit your family’s taste. Reduce the cinnamon, ginger, cloves, and nutmeg by half for a milder flavor. You might also consider adding a bit of orange zest to the cream cheese filling for a brighter, fresher taste.

Q: How can I prevent the cake from cracking when I roll it?

A: The key is to roll the cake while it’s still warm and pliable. Rolling it in a powdered sugar-dusted towel helps prevent it from sticking and cracking. Also, don’t overbake the cake, as this can make it dry and more prone to cracking.

Q: Can I freeze the Spiced Creamy Pumpkin Roll?

A: Yes, you can freeze it for up to 2-3 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving.

Q: What can I use instead of cream cheese in the filling?

A: If you’re not a fan of cream cheese, you can substitute it with mascarpone cheese or a combination of ricotta cheese and heavy cream. Just make sure to adjust the amount of powdered sugar to achieve the desired sweetness and consistency.

Q: How can I prepare this Spiced Creamy Pumpkin Roll ahead for busy weeks?

A: One of my favorite ways to prep for the week is to bake the cake and make the cream cheese filling separately. Store the cake, rolled in a towel, at room temperature. Keep the filling in an airtight container in the refrigerator. Then, when you’re ready to serve, simply unroll the cake, spread the filling, and re-roll.

For inspiration, you can also check out Our homemade Pumpkin Roll is an airy fall pumpkin sponge cake ….

Final Kitchen Wisdom:

This Spiced Creamy Pumpkin Roll is more than just a dessert; it’s a way to create lasting memories with your loved ones. It brings warmth, comfort, and a touch of sweetness to any occasion. It supports my family’s authentic meal goals because it’s made with real ingredients and a whole lot of love.

My Spiced Creamy Pumpkin Roll Flavor Secrets:

Fresh Spices: Always use fresh, high-quality spices for the best flavor.
Perfect Roll: Roll the cake while it’s still warm to prevent cracking.
Chill Time: Don’t rush the chilling process; it’s essential for the cake to hold its shape and the flavors to meld together.

Family-Tested Spiced Creamy Pumpkin Roll Variations:

Maple Pecan: Add chopped pecans to the cake batter and a hint of maple syrup to the cream cheese filling.
Chocolate Chip: Sprinkle mini chocolate chips over the cream cheese filling before re-rolling the cake.
Gingerbread: Add extra ginger and a pinch of molasses to the cake batter for a gingerbread-inspired roll.

My son loves the chocolate chip version, while my daughter prefers the classic Spiced Creamy Pumpkin Roll with a simple dusting of powdered sugar.

I encourage you to make this recipe your own. Experiment with different spices, fillings, and toppings to create a signature Spiced Creamy Pumpkin Roll that your family will adore. Explore this Creamy Pasta Soup.

I hope this recipe brings as much joy to your family as it has to mine. Remember, cooking is an act of love, and every dish you create is a reflection of your heart. You’ve got this! If you enjoy the warmth and spice of this recipe, you might want to try this Creamy Reuben Soup. You can find more delicious ideas here: This sourdough pumpkin roll pairs fluffy, sweet, spiced sourdough ….

Happy baking, and may your kitchen always be filled with warmth, love, and the irresistible aroma of a Spiced Creamy Pumpkin Roll!

Spiced Creamy Pumpkin Roll

Print Recipe

This Spiced Creamy Pumpkin Roll is the perfect fall dessert! A tender pumpkin cake swirled with a sweet and tangy cream cheese filling, it’s a show-stopping treat that’s surprisingly easy to make.

Author: Savannah Rose
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 2 hours 35 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

For the Pumpkin Roll:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 teaspoon vanilla extract
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

Preheat and Prepare: 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.
Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
Combine Wet Ingredients: In a large bowl, beat eggs and sugar together until light and fluffy. Beat in pumpkin puree and vanilla extract.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Bake the Cake: Pour batter into the prepared pan and spread evenly. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
Prepare for Rolling: While the cake is baking, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
Invert and Roll: Immediately after removing the cake from the oven, invert it onto the prepared towel. Gently peel off the parchment paper. Starting at one short end, roll the cake up tightly in the towel. Let cool completely.
Make the Filling: In a large bowl, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract.
Unroll and Fill: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake.
Reroll and Chill: Reroll the cake tightly, without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before serving.
Serve: Before serving, dust the roll with powdered sugar and slice into desired thickness.

Notes

For an extra touch, sprinkle chopped pecans or walnuts on top of the cream cheese filling before rerolling the cake.