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Pumpkin Roll: The Perfect No-Crack Recipe (Easy Cream Cheese Filling)

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This foolproof pumpkin roll recipe uses a warm-rolling technique to prevent cracks, resulting in a tender, flexible cake filled with a tangy cream cheese filling. Perfect for fall gatherings and holiday desserts.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on short sides. Lightly grease parchment.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  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. Beat in pumpkin puree and vanilla extract on low speed until just combined.
  5. Fold dry ingredients into wet mixture in two additions, folding gently until no streaks remain.
  6. Pour batter into prepared pan and spread evenly. Bake for 13-15 minutes until cake springs back when touched and edges pull away from pan.
  7. While cake bakes, lay a clean kitchen towel flat and dust generously with powdered sugar. Immediately after baking, invert cake onto sugared towel and peel off parchment.
  8. Starting at one short end, roll cake and towel together into a tight log. Let cool completely in rolled position, seam-side down (about 45 minutes to 1 hour).
  9. For filling: Beat softened cream cheese and butter together until smooth and fluffy (about 2 minutes). Beat in sifted powdered sugar, vanilla, and salt until combined. Refrigerate if too soft.
  10. Once cake is cool, gently unroll. Spread filling evenly over cake, leaving a ½-inch border. Re-roll cake without towel, wrap tightly in plastic wrap, and refrigerate for at least 1 hour before slicing.
  11. Dust with powdered sugar before serving. Slice with a sharp serrated knife, wiping blade between cuts.

Notes

Roll the cake while it is still warm to prevent cracks. Use room temperature eggs. Do not overbake. Chill the assembled roll for at least 1 hour before slicing for clean cuts. Freezes well for up to 3 months.

Nutrition

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

Find it online: https://piperplate.com/pumpkin-roll-the-perfect-no-crack-recipe-easy-cream-cheese-filling/