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Perfect Pumpkin Roll with Cream Cheese Filling: Easy No-Crack Recipe

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This Perfect Pumpkin Roll with Cream Cheese Filling is a foolproof, no-crack recipe that yields a moist, tender pumpkin cake rolled with a luscious cream cheese filling. It’s the ultimate fall showstopper, perfect for Thanksgiving or any autumn gathering.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 3 large eggs, at room temperature
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, sifted

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on the two long sides. Lightly grease the parchment paper.
  2. In a small bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 3-5 minutes until thick, pale, and fluffy.
  4. Beat in the pumpkin puree and vanilla extract on low speed until just combined.
  5. Gently fold the flour mixture into the wet ingredients using a rubber spatula until no streaks of flour remain.
  6. Pour the batter into the prepared pan and spread evenly. Bake for 13-15 minutes, until the top springs back when gently touched.
  7. While the cake bakes, lay a clean kitchen towel flat on a work surface and generously sift powdered sugar over it.
  8. As soon as the cake comes out of the oven, run a knife around the edges. Using the parchment overhang, lift the cake and flip it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
  9. Starting at one short end, use the towel to roll the cake up tightly. Let the rolled cake cool completely on a wire rack.
  10. While the cake cools, make the filling: In a medium bowl, beat the softened cream cheese and butter until smooth. Beat in the vanilla extract, then gradually beat in the sifted powdered sugar until smooth and fluffy.
  11. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a ½-inch border.
  12. Carefully re-roll the cake without the towel. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.

Notes

Roll the cake while it’s still hot to prevent cracks. Use 100% pure pumpkin puree, not pumpkin pie filling. For clean slices, chill the roll for at least 1 hour before slicing. The roll can be made up to 2 days ahead and stored in the refrigerator, or frozen 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://spoonmira.com/perfect-pumpkin-roll-with-cream-cheese-filling-easy-no-crack-recipe/