Okay, friend! Get ready, because I’m about to drop a flavor bomb on you that will change your Fall dessert game forever! I’m talking about my Spiced Creamy Pumpkin Roll. It’s not just a dessert; it’s a celebration in every bite.
You know I’m obsessed with big, satisfying flavors, and this Spiced Creamy Pumpkin Roll totally delivers. Seriously, the first time I nailed this recipe, I knew it was something special – a perfect balance of warm spices, sweet pumpkin, and tangy cream cheese that just sings. I had to share it immediately!
This isn’t your grandma’s bland pumpkin roll (sorry, Grandma!). We’re talking Cuba Queen level boldness here. We are using the perfect amount of spice and tanginess to really have the flavors POP. I am so excited to show you how to make a Spiced Creamy Pumpkin Roll that will blow everyone away!
INGREDIENTS You Need for This:
This Spiced Creamy Pumpkin Roll ingredient list is short but mighty! Each ingredient plays a crucial role in creating that perfect flavor symphony we’re after.
- 1 cup all-purpose flour: This forms the base of our beautiful pumpkin cake.
- 1 teaspoon baking powder: This gives the cake that light and airy texture.
- 1/2 teaspoon baking soda: A little extra lift for perfection.
- 1 teaspoon ground cinnamon: The heart of the spiced flavor.
- 1/2 teaspoon ground ginger: Adds a touch of warmth.
- 1/4 teaspoon ground cloves: A little spice to keep things interesting.
- 1/4 teaspoon ground nutmeg: It brings that cozy fall flavor.
- 1/4 teaspoon salt: Balances the sweetness.
- 1 cup granulated sugar: For the perfect amount of sweetness.
- 2 large eggs: Binds everything together.
- 1 cup pumpkin puree: Make sure it’s 100% pumpkin, not pumpkin pie filling!
- 1 teaspoon vanilla extract: Adds depth and complexity.
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened: The star of the filling!
- 1 cup powdered sugar: Sweetens the filling to perfection.
- 4 tablespoons unsalted butter, softened: Adds richness and creaminess.
- 1 teaspoon vanilla extract: Complements the pumpkin flavor.
Game Changer Alert: Instead of regular pumpkin pie spice, I mix my own using the individual spices listed. This gives you total control over the flavor profile of your Spiced Creamy Pumpkin Roll. Trust me, you’ll taste the difference.
Splurge on high-quality vanilla extract for this Spiced Creamy Pumpkin Roll; it makes all the difference. You’ll find the best pumpkin puree at your local farmer’s market or a well-stocked grocery store. The flavor is so much richer!
And here’s a budget-friendly tip: If you’re short on time, pre-ground spices work just fine. Just make sure they’re fresh for the best flavor in your Spiced Creamy Pumpkin Roll. I buy spices in bulk and store them in airtight containers to keep them fresh.
STEP-BY-STEP INSTRUCTIONS:
Alright, flavor adventurers, let’s get this Spiced Creamy Pumpkin Roll party started! Don’t stress – your Spiced Creamy Pumpkin Roll is going to be incredible. I have made SO many!
- Prep Your Oven and Pan: 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 ensures your Spiced Creamy Pumpkin Roll releases easily.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
- Mix Wet Ingredients: In a large bowl, beat together the sugar and eggs until light and fluffy. Beat in the pumpkin puree and vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can result in a tough Spiced Creamy Pumpkin Roll.
- Spread and Bake: Spread the batter evenly in the prepared pan. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
- Roll While Warm: Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Starting from one short end, roll the cake up tightly in the towel. Let it cool completely in the towel. Pro tip for Spiced Creamy Pumpkin Roll perfection: the warmer the cake, the easier it rolls and stays! This is where most people mess up their Spiced Creamy Pumpkin Roll – but not you!
- Make the Cream Cheese Filling: In a large bowl, beat together the softened cream cheese, powdered sugar, and butter until smooth and creamy. Stir in the vanilla extract.
- Unroll and Fill: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake. Be generous with the filling – it’s what makes this Spiced Creamy Pumpkin Roll so decadent!
- Re-roll and Chill: Re-roll the cake tightly, without the towel this time. Wrap it in plastic wrap and chill for at least 2 hours before slicing. This allows the Spiced Creamy Pumpkin Roll to set and the flavors to meld. In my kitchen, this Spiced Creamy Pumpkin Roll takes exactly 2 hours to be ready!
- Slice and Serve: When ready to serve, trim the ends of the roll for a clean look. Slice into 1-inch thick slices and get ready for compliments.
While your Spiced Creamy Pumpkin Roll is working its magic in the fridge, grab your camera – this is Instagram gold! Your Spiced Creamy Pumpkin Roll should look like a perfect spiral of pumpkin cake and creamy filling and smell like warm spices and vanilla.
PRESENTATION:
Presentation is key to taking your Spiced Creamy Pumpkin Roll from “delicious” to “unforgettable.” You want to make it look as good as it tastes!
For maximum impact, dust each slice of Spiced Creamy Pumpkin Roll with powdered sugar before serving. You can also drizzle with caramel sauce or sprinkle with chopped pecans for extra decadence.
People absolutely lose their minds when I serve this Spiced Creamy Pumpkin Roll at holiday gatherings. It’s always a hit! This Spiced Creamy Pumpkin Roll absolutely slays at dinner parties.
Here are some bold pairing suggestions that complement Spiced Creamy Pumpkin Roll perfectly:
- Coffee or Tea: The warm spices and sweet cream cheese filling pair beautifully with a hot beverage.
- Vanilla Ice Cream: A scoop of vanilla ice cream takes this dessert to the next level.
- Apple Cider: The perfect fall combination!
If you have any Spiced Creamy Pumpkin Roll leftovers (which is rare!), try crumbling them over ice cream or using them as a topping for waffles or pancakes. Seriously, this is such a great Fall Dessert!
And here’s a seasonal Spiced Creamy Pumpkin Roll variation I’ve tested: add a layer of chopped pecans or walnuts to the filling for extra crunch and nutty flavor. I have even tried making a Pumpkin Swiss Roll version.
FAQs:
Got questions about making your Spiced Creamy Pumpkin Roll? I’ve got answers! Here are some common challenges and my best solutions, based on my own kitchen adventures.
Q: Can I make this Spiced Creamy Pumpkin Roll spicier?
A: Absolutely! Add an extra 1/2 teaspoon of cinnamon and a pinch of cayenne pepper to the dry ingredients. I have found that this really adds a punch.
Q: What if I don’t have X ingredient for my Spiced Creamy Pumpkin Roll?
A: Don’t panic! If you’re missing an ingredient, there’s usually a substitute. For example, you can use brown sugar instead of granulated sugar, or Greek yogurt instead of cream cheese.
Q: How do I know when my Spiced Creamy Pumpkin Roll is perfectly done?
A: The cake is done when a toothpick inserted into the center comes out clean. Be careful not to overbake, or the cake will be dry and crack when you roll it.
Q: Can I make this Spiced Creamy Pumpkin Roll ahead of time?
A: Yes! This dessert is perfect for making ahead. You can assemble the roll a day or two in advance and store it in the refrigerator. The flavors will meld together beautifully!
Q: My cake cracked when I rolled it. What did I do wrong?
A: Cracking can happen if the cake is overbaked or too dry. Make sure to roll the cake while it’s still warm and moist, and dust the towel generously with powdered sugar.
Q: Can I freeze this Spiced Creamy Pumpkin Roll?
A: Yes, you can freeze the Spiced Creamy Pumpkin Roll for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw it in the refrigerator overnight before serving.
Q: What are some other flavor variations I can try?
A: The possibilities are endless! Try adding chopped chocolate chips, nuts, or dried cranberries to the filling. You could also use different spices, like cardamom or allspice. I even make a Cinnamon Spiced Pumpkin Roll version!
CONCLUSION:
This Spiced Creamy Pumpkin Roll represents everything Cuba Queen stands for: bold flavors, celebration-worthy desserts, and a passion for making every meal an adventure. It’s a flavor bomb that’s guaranteed to impress!
My Spiced Creamy Pumpkin Roll Power Tips:
- Don’t overbake the cake: This is the key to preventing cracks.
- Roll the cake while it’s still warm: This makes it much easier to shape.
- Be generous with the filling: The more filling, the better!
Here are some Spiced Creamy Pumpkin Roll variations I’ve created and loved:
- Chocolate Chip Spiced Creamy Pumpkin Roll: Add 1/2 cup of chocolate chips to the filling.
- Pecan Spiced Creamy Pumpkin Roll: Add 1/2 cup of chopped pecans to the filling.
- Cranberry Spiced Creamy Pumpkin Roll: Add 1/2 cup of dried cranberries to the filling.
The Chocolate Chip Spiced Creamy Pumpkin Roll version always gets the biggest reactions!
Now, go forth and create your own Spiced Creamy Pumpkin Roll masterpiece! I know you can do it. I’m confident that you can make this dish your own. Don’t forget to try out my creamy chicken roll-ups here. Have you tried the Pumpkin Cannoli Cake Roll yet? Try it here. For more ideas check this out: https://cubaqueen.com/pumpkin-roll.
Check out these other takes on the Pumpkin Swiss Roll: Pumpkin Roll with Cream Cheese Filling – Spoonabilities.
And remember to share your Spiced Creamy Pumpkin Roll creations with me! I can’t wait to see what you come up with. Your baking memories are waiting!
Here are a few things to help you on your journey.
Go make some Spiced Creamy Pumpkin Roll memories!
Spiced Creamy Pumpkin Roll
This Spiced Creamy Pumpkin Roll is a decadent fall treat featuring a moist, spiced pumpkin cake filled with a sweet and tangy cream cheese frosting. It’s the perfect dessert for Thanksgiving or any autumn gathering!
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- For the Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 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
- Powdered sugar, for dusting
- For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cake: Preheat oven to 350°F (175°C). Grease and line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- In a separate large bowl, beat eggs and sugar until light and fluffy. Beat in pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- 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.
- While the cake is baking, lay a clean kitchen towel flat and dust generously with powdered sugar.
- Once the cake is done, immediately invert it onto the prepared towel. Gently peel off the parchment paper.
- Starting from one short end, roll the cake up tightly in the towel. Let cool completely on a wire rack.
- Prepare the Filling: In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually beat in powdered sugar and vanilla extract until well combined.
- Assemble the Roll: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake.
- Re-roll the cake tightly without the towel. Wrap the roll in plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the filling to set.
- Before serving, dust the pumpkin roll with powdered sugar and slice into desired thickness.
Notes
For an extra touch, sprinkle chopped pecans or walnuts over the cream cheese filling before re-rolling the cake.