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Perfect No-Crack Pumpkin Roll: Easy Cream Cheese Filling

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A foolproof pumpkin roll recipe with a tender, flexible cake and luscious cream cheese filling that never cracks. Perfect for fall gatherings and Thanksgiving.

Ingredients

Scale
  • ¾ cup all-purpose flour (120g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup granulated sugar (200g)
  • ⅔ cup pumpkin puree (160g)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • 8 ounces cream cheese (226g), softened
  • ¼ cup unsalted butter (57g), softened
  • 1 cup powdered sugar (120g), sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream (15ml)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving 2 inches overhang on long sides. Lightly spray parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for 2-3 minutes until thick, pale, and ribbon-like.
  4. Add pumpkin puree and vanilla extract to egg mixture. Beat on low speed just until combined.
  5. Fold dry ingredients into wet mixture in two additions, folding gently with a spatula until no streaks of flour remain.
  6. Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes until top springs back when lightly touched and edges start to pull away from pan.
  7. While cake bakes, lay a clean kitchen towel flat and dust generously with powdered sugar. As soon as cake comes out of oven, run a knife around edges to loosen. Invert cake onto prepared towel. Carefully peel off parchment paper.
  8. Starting at one short end, roll cake and towel together tightly. Let cool completely on a wire rack, seam-side down, about 1 hour.
  9. For filling: Beat softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add sifted powdered sugar, vanilla extract, and heavy cream. Beat on low until combined, then medium for 1 minute until fluffy.
  10. Once cake is completely cool, carefully unroll. Spread cream cheese filling evenly over cake, leaving ½-inch border on all sides. Re-roll cake (without towel) tightly. Wrap in plastic wrap and refrigerate at least 2 hours or overnight.
  11. When ready to serve, trim ends for clean look. Slice into 1-inch rounds using a sharp serrated knife, wiping knife clean between slices. Dust with powdered sugar just before serving.

Notes

Don’t overbake – this is the number one cause of cracks. Roll the cake while it’s hot for best flexibility. Use a thin, lint-free kitchen towel. Let cream cheese soften properly for at least 30 minutes. Chill before slicing for clean cuts. Can be made ahead and stored in refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

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