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Perfect No-Crack Pumpkin Roll with Easy Cream Cheese Filling

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A foolproof pumpkin roll recipe that guarantees a flawless, crack-free sponge every time. Filled with a silky cream cheese filling, this dessert is perfect for holiday gatherings and make-ahead entertaining.

Ingredients

Scale
  • ¾ cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar (for dusting the towel)
  • 8 ounces cream cheese, softened (full-fat)
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line with parchment paper, leaving a 1-inch overhang on the long sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for 3-4 minutes until thick, pale, and ribbon-like.
  4. Reduce mixer speed to low and beat in pumpkin puree and vanilla extract until just combined. Scrape bowl.
  5. Fold dry ingredients into wet ingredients in two additions, folding gently until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly with an offset spatula. Tap pan gently on counter to release air bubbles.
  7. Bake for 12-15 minutes, until top springs back when lightly touched and edges pull away from pan. Do not overbake.
  8. While cake bakes, lay a clean kitchen towel flat and sift a generous layer of powdered sugar over the entire surface.
  9. Immediately after baking, run a knife around edges to loosen. Invert pan onto prepared towel. Carefully peel off parchment paper.
  10. Starting from a short end, roll cake and towel together into a tight log. Cool completely on a wire rack, seam-side down (about 1 hour).
  11. For filling: Beat softened cream cheese and butter until smooth, about 2 minutes. Add sifted powdered sugar, vanilla, and heavy cream. Beat on low until combined, then medium for 1 minute until fluffy.
  12. Once cake is completely cool, gently unroll. Spread filling evenly over surface, leaving a ½-inch border. Re-roll cake without towel, using towel to guide.
  13. Wrap tightly in plastic wrap and refrigerate at least 2 hours before slicing.

Notes

Roll the cake while it is still warm to prevent cracking. Use a serrated knife dipped in hot water for clean slices. The roll tastes better after a day in the fridge. For gluten-free, use a 1:1 gluten-free baking flour blend with xanthan gum. For vegan, use flax eggs and vegan cream cheese.

Nutrition

Keywords: pumpkin roll, pumpkin dessert, cream cheese filling, no-crack pumpkin roll, holiday dessert, fall baking, pumpkin cake roll

Find it online: https://lenatable.com/perfect-no-crack-pumpkin-roll-with-easy-cream-cheese-filling/