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Best Easy No-Crack Pumpkin Roll with Cream Cheese Filling

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A foolproof pumpkin roll with a creamy, tangy cream cheese filling that never cracks. Perfect for fall gatherings, this recipe uses simple ingredients and a tested rolling technique for a stunning, delicious dessert.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup all-purpose flour
  • 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 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving overhang on the sides. Spray the parchment lightly with non-stick spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  3. In a large bowl, beat the eggs and sugar together using an electric mixer on medium speed for about 2 minutes until pale and slightly thickened.
  4. Add the pumpkin puree and vanilla extract to the egg mixture. Beat on low until just combined and smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain. Do not overmix.
  6. Pour the batter into the prepared pan and spread evenly with a rubber spatula. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 12 to 15 minutes, or until the cake springs back when gently touched in the center. Do not overbake.
  8. While the cake bakes, lay out a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
  9. As soon as the cake comes out of the oven, run a knife around the edges to loosen. Immediately invert the cake onto the prepared towel. Carefully peel off the parchment paper.
  10. Starting from the short end, roll the cake up tightly in the towel while it is still warm. Roll snug but not too tight.
  11. Let the rolled cake cool completely on a wire rack, about 1 hour.
  12. While the cake cools, make the filling: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the sifted powdered sugar and vanilla extract, and beat until combined. Do not overbeat.
  13. Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving about a 1/2 inch border on all sides.
  14. Roll the cake back up without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before serving.

Notes

Roll the cake while it is still warm to prevent cracking. Use full-fat cream cheese for the best texture. If using homemade pumpkin puree, drain it well to remove excess moisture. For clean slices, chill the roll for at least 2 hours and wipe the knife between cuts.

Nutrition

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

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