What’s the secret to rolling a Creamy Pumpkin Spice Roll Cake without cracking?

Rolling the cake while it’s still warm is key to preventing cracks. As soon as it comes out of the oven, use the parchment paper to gently roll it up. This allows the cake to cool in the rolled shape, making it more flexible. Be sure to roll slowly and evenly, using a light touch. If it does crack, don’t worry—the filling can help hide any imperfections.

What is the filling in a Creamy Pumpkin Spice Roll Cake made of?

This delightful filling is a smooth blend of cream cheese, butter, vanilla extract, and powdered sugar. The cream cheese provides a tangy contrast to the sweet, spiced cake, while the butter adds richness. Make sure both the cream cheese and butter are softened before mixing to achieve a perfectly creamy texture. A hint of vanilla ties everything together, creating a luscious filling that complements the pumpkin spice.

Why does a Creamy Pumpkin Spice Roll Cake sometimes feel sticky?

The stickiness often comes from the cake's inherent moisture and the sugar content. The pumpkin puree helps keep the cake tender, but it can also make the surface a bit tacky. Dusting with powdered sugar before rolling can help manage this. Also, letting the cake cool completely before filling it will reduce stickiness, ensuring a smooth assembly process.

Can you make a Creamy Pumpkin Spice Roll Cake with a spice cake mix?

Absolutely, a spice cake mix can be a convenient shortcut. You’ll want to adjust the spices to ensure that the pumpkin flavor shines. Add canned pumpkin to the mix to maintain that classic pumpkin roll texture. Follow package instructions for the cake, but keep the filling recipe the same for a delightful result. This method is perfect for those who want to save a bit of time without sacrificing flavor.

Creamy Pumpkin Spice Roll Cake | Autumn Dessert Recipe

Name: Discover the Magic of Creamy Pumpkin Spice Roll Cake
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1/2 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon pumpkin pie spice; 1 cup granulated sugar; 3 large eggs; 2/3 cup canned pumpkin; 1 teaspoon vanilla bean paste; 8 ounces cream cheese, softened; 2 tablespoons butter, softened; 1 teaspoon vanilla bean paste; 1 cup powdered sugar, plus more for dusting

Description

This easy Pumpkin Roll Recipe has a soft, moist texture and is filled with smooth cream cheese frosting.

Ingredients

Scale

3/4 cup all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

1 cup granulated sugar

3 large eggs

2/3 cup canned pumpkin

1 teaspoon vanilla bean paste

8 ounces cream cheese, softened

2 tablespoons butter, softened

1 teaspoon vanilla bean paste

1 cup powdered sugar, plus more for dusting

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Instructions

1. Preheat oven to 350°F. Lightly grease a jelly roll pan with nonstick spray and line with parchment paper.

2. In a large bowl, whisk together flour, salt, baking soda, cinnamon, and pumpkin pie spice.

3. In a separate bowl, mix eggs, sugar, vanilla, and pumpkin until smooth.

4. Combine dry and wet ingredients, stirring until no dry streaks remain. Spread batter evenly in the prepared pan.

5. Bake for 12-15 minutes until a toothpick comes out clean.

6. Lift the cake with parchment paper onto a flat surface and roll it up. Allow to cool completely.

7. For frosting, mix cream cheese, butter, vanilla, and powdered sugar until smooth. Unroll cake, spread filling, and re-roll without parchment paper.

8. Wrap in plastic wrap and refrigerate for at least 1 hour.

9. Dust with powdered sugar before slicing and serving.

Notes

The pumpkin roll can be made and refrigerated for 1-2 days.

Freeze wrapped in plastic for up to 3 months. Thaw overnight in the refrigerator.

Prep Time: 10
Cook Time: 15
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 360 kcal
Sugar: 42 g
Sodium: 350 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 53 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 106 mg