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Easy No-Crack Pumpkin Roll with Cream Cheese Filling

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A foolproof pumpkin roll recipe with a hot-roll technique that prevents cracking. This tender pumpkin cake is filled with silky cream cheese frosting and dusted with powdered sugar—perfect for fall gatherings.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 3/4 cup all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup powdered sugar (for dusting towel and garnish)
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray parchment with non-stick cooking spray.
  2. In a large bowl, beat eggs and sugar on high speed for 3-4 minutes until thick, pale yellow, and ribbon-like.
  3. Reduce mixer speed to low and add pumpkin puree; mix just until combined. Scrape down sides.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  5. Gradually add dry ingredients to wet mixture on low speed until just combined (a few streaks of flour remain). Fold gently with a spatula.
  6. Pour batter into prepared pan and spread evenly into a thin layer (about 1/4 inch thick).
  7. Bake for 12-14 minutes until cake springs back when lightly touched and edges pull away from pan. Do not overbake.
  8. While cake bakes, lay a clean kitchen towel flat on counter and generously dust with powdered sugar.
  9. Immediately after baking, run a knife around edges to loosen. Invert cake onto prepared towel. Peel off parchment paper.
  10. Starting at a short end, roll cake and towel together into a tight spiral. Place rolled cake on a wire rack to cool completely (1-2 hours).
  11. For filling: In a medium bowl, beat softened cream cheese and butter until smooth (about 2 minutes). Add sifted powdered sugar, vanilla, and salt; beat until combined and fluffy (about 30 seconds more).
  12. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over cake, leaving a 1/2-inch border around edges.
  13. Starting at the same short end, roll cake back up (without towel). Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
  14. To serve: Unwrap, trim about 1/2 inch off each end, dust with powdered sugar, and slice with a sharp serrated knife.

Notes

Roll the cake while it’s still hot to prevent cracking. Use room temperature ingredients for the filling to avoid lumps. Chill the roll for at least 2 hours before slicing for clean cuts. For best results, make a day ahead—flavors meld overnight.

Nutrition

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

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