Pumpkin spice cream roll Recipe

Get ready to fall in love with a dessert that feels like a warm hug from autumn: the Pumpkin spice cream roll. With its moist pumpkin sponge bursting with fragrant spices and a silky, tangy cream cheese filling, every bite is luscious and completely irresistible. This classic treat strikes the perfect balance between cozy nostalgia and bakery-worthy elegance, making it a guaranteed crowd-pleaser at gatherings, holidays, or whenever you crave a sweet slice of comfort.

this Recipe

Ingredients You’ll Need

You only need a handful of pantry staples and a few seasonal stars to create this show-stopping Pumpkin spice cream roll. Each ingredient brings something special, from vibrant pumpkin flavor to tender texture and those heavenly spicy notes you love.

• Eggs: Provide lift and structure, ensuring a light, flexible cake that rolls up beautifully.
• Granulated Sugar: Sweetens the sponge and helps develop a lovely crumb.
• Pumpkin Puree: Adds moisture, pretty orange color, and that unmistakable pumpkin flavor—don’t substitute pumpkin pie filling!
• Vanilla Extract: Enhances the sweetness and aroma in both cake and filling.
• Ground Cinnamon: The essential spice for warmth and depth.
• Ground Nutmeg: Gives a sweet, slightly earthy undertone that pairs perfectly with pumpkin.
• Ground Ginger: Lends a gentle zing to the spice mix.
• Baking Powder: Helps the cake rise and stay tender.
• Baking Soda: Ensures a perfect texture and reacts with the pumpkin for lightness.
• Salt: Balances the sweetness and amplifies the flavors.
• All-Purpose Flour: Provides the necessary structure while keeping the cake soft.
• Cream Cheese (for the filling): Choose full-fat for the creamiest result—let it soften before mixing.
• Powdered Sugar (for the filling and dusting): Sweetens the creamy center and gives that snowy look on top.
• Heavy Cream: Lightens up the filling for an ultra-smooth, cloud-like texture.

How to Make Pumpkin spice cream roll

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C)—consistency matters here for the perfect sponge. Grease a 15×10-inch jelly roll pan, then line it with parchment paper, making sure to leave an overhang for easy removal. Give the parchment a light coat of grease, too, for extra insurance against sticking. This little prep step equals cake perfection later!

Step 2: Whip Up the Pumpkin Batter

In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is thick and looks pale—think about soft ribbons falling off your whisk. Stir in the pumpkin puree and vanilla extract, blending well so that every bit of sugar and spice is distributed. Sift together the cinnamon, nutmeg, ginger, baking powder, baking soda, salt, and flour in a separate bowl. Gradually add the dry mix into the pumpkin base, stirring gently until just combined. You want the batter smooth, but don’t over-mix!

Step 3: Bake the Pumpkin sponge

Pour the batter into your prepared jelly roll pan, smoothing it out into an even layer with a spatula. Pop it in the oven for 15–20 minutes. It should be done when the top springs back lightly to the touch or a toothpick inserted into the center comes out clean. The aroma filling your kitchen is pure autumn magic!

Step 4: Roll It Up While Warm

Let the cake cool for about 5 minutes right in the pan. Meanwhile, lay a clean kitchen towel on your counter and dust it generously with powdered sugar. Carefully invert the warm cake onto the towel, then peel off the parchment paper. Gently, starting from the short end, roll the cake up with the towel inside. This helps the Pumpkin spice cream roll keep its shape without cracking—plus, it cools in that perfect spiral!

Step 5: Make the Cream Cheese Filling

While the cake cools, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is completely smooth and luscious. In a separate bowl, whip the heavy cream until it just holds soft peaks. Fold the whipped cream gently into the cream cheese mixture, being careful not to deflate those lovely air bubbles. The result is a cloud-like filling just begging to be layered inside your cake.

Step 6: Fill and Finish the Roll

Once the cake is totally cool (this is key—otherwise, the filling will melt!), carefully unroll it. Spread the cream filling evenly from edge to edge, then gently roll the cake back up, this time without the towel. Wrap the roll tightly in plastic wrap and chill for at least an hour to set—the anticipation is real!

Step 7: Decorate, Slice, and Serve

When you’re ready to serve, unwrap your Pumpkin spice cream roll, dust the top with extra powdered sugar for a snowy finish, and garnish with chocolate curls if you like a touch of drama. Slice into thick rounds and watch your guests swoon!

How to Serve Pumpkin spice cream roll

Garnishes

Elevate every slice with a generous dusting of powdered sugar, a handful of chocolate curls, or even a sprinkle of chopped toasted pecans for added crunch. A drizzle of caramel sauce can be the ultimate finishing touch, making your Pumpkin spice cream roll look spectacular as well as taste divine.

Side Dishes

Pair a slice of Pumpkin spice cream roll with a mug of creamy chai latte, spicy hot apple cider, or rich black coffee for a true fall treat. If you want something more substantial, offer fresh berries or a scoop of vanilla bean ice cream on the side—the creamy coolness balances the warmly-spiced cake just beautifully.

Creative Ways to Present

For a festive gathering, slice the roll on a diagonal and fan out the pieces on a platter, garnished with edible flowers or sugared cranberries. Try serving mini rolls for individual portions, or even layer thin slices in a parfait glass with extra cream filling—nobody can resist a Pumpkin spice cream roll parfait!

Make Ahead and Storage

Storing Leftovers

Store any extra Pumpkin spice cream roll tightly wrapped in plastic or in an airtight container in the fridge. It’ll stay fresh and moist for up to 4 days, making it the perfect make-ahead dessert for stress-free entertaining or late-night treats.

Freezing

You can freeze the Pumpkin spice cream roll for longer storage! Just wrap the roll (whole or sliced) securely in plastic wrap, then in foil. Freeze for up to 2 months. To serve, thaw in the refrigerator overnight for the best texture and flavor.

Reheating

This dessert is best enjoyed chilled or at cool room temperature, so there’s no need for reheating. If you like it a touch warmer, let slices sit out for 10–15 minutes before serving—but no microwave, please, or your cream filling may run!

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! Just make sure to steam, drain, and mash your fresh pumpkin thoroughly for a thick, smooth consistency. Avoid extra moisture, as it can make the cake soggy.

What’s the best way to prevent cracks in the roll?

Rolling the cake while it’s still warm, with a towel dusted in powdered sugar, is key. This technique helps the cake remember its shape and stay flexible.

Is the cream filling stable enough for make-ahead prep?

Yes, the combination of cream cheese and whipped cream holds up very well. Just keep your Pumpkin spice cream roll chilled until serving for best results.

Can I make this gluten-free?

You can swap the all-purpose flour for your favorite 1:1 gluten-free blend. Just ensure it’s formulated for baking to keep that lovely, tender crumb.

How do I get neat, clean slices?

Let the roll chill thoroughly so the filling sets, then use a sharp, serrated knife and wipe it clean between cuts. Your Pumpkin spice cream roll will look positively bakery-perfect!

Final Thoughts

If you’ve never tried a Pumpkin spice cream roll before, now’s the moment to treat yourself! This recipe is as simple as it is stunning, and the delightful blend of pumpkin and sweet cream will win over everyone who tastes it. Gather your favorite fall spices and jump into this baking adventure—you’ll be amazed at just how magical homemade can taste!