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Perfect Pumpkin Roll with Cream Cheese Filling – No-Crack

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This no-crack pumpkin roll features a tender spiced cake wrapped around a creamy cream cheese filling. With a foolproof rolling technique and simple ingredients, it’s the perfect make-ahead dessert for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar (for dusting towel, plus extra for serving)
  • 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 15×10-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly grease the 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 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; beat on low speed until just combined.
  5. Gradually add dry ingredients to wet mixture, mixing on low until just combined. Fold with a rubber spatula to ensure no flour pockets remain.
  6. Spread batter evenly into prepared pan, about 1/4 inch thick. Tap pan gently on counter to release air bubbles.
  7. Bake for 12-15 minutes until top 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 of pan. Invert cake onto prepared towel. Carefully peel off parchment paper.
  10. Starting from a short end, roll cake up in the towel (towel inside the roll). Let cool completely on a wire rack, about 1 hour.
  11. For filling: In a medium bowl, beat softened cream cheese and butter until smooth and creamy, about 2 minutes. Add sifted powdered sugar, vanilla, and salt; beat on low until combined, then on medium-high for 2 minutes until light and fluffy.
  12. Once cake is completely cool, carefully unroll it. Spread filling evenly over cake, leaving a 1/2-inch border around edges.
  13. Re-roll cake without the towel, rolling as tightly as possible. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  14. To serve: Unwrap, trim ends, dust with powdered sugar, and slice with a sharp knife, wiping blade clean between cuts.

Notes

The warm roll is non-negotiable—roll the cake in the towel immediately after baking while still warm. Don’t skip the generous dusting of powdered sugar on the towel. Room temperature ingredients are crucial for best results. If the cake cracks during the first roll, don’t worry; the crack will be hidden inside after the second roll. For best flavor, make at least a day ahead.

Nutrition

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

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