Print

Perfect No-Crack Pumpkin Roll with Cream Cheese Filling

no-crack pumpkin roll - featured image
Print Recipe

This foolproof pumpkin roll features a tender, spiced cake wrapped around a rich cream cheese filling. With a specific moisture ratio and rolling technique, it guarantees a crack-free, impressive dessert every time.

Ingredients

Scale
  • 1 cup (245 grams) pumpkin puree (100% pure, not pumpkin pie filling)
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 cup (50 grams) packed brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (95 grams) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Powdered sugar, for dusting the towel
  • 8 ounces (226 grams) cream cheese, softened
  • 2 tablespoons (28 grams) unsalted butter, softened
  • 1 cup (120 grams) powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly spray parchment with non-stick spray.
  2. In a small bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
  3. In a large bowl, whisk together pumpkin puree, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  4. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (a few streaks of flour are fine). Do not overmix.
  5. Pour batter into prepared pan and spread evenly with an offset spatula. Bake for 12-15 minutes, until cake springs back when lightly touched in the center and edges start to pull away from the pan.
  6. While cake bakes, lay a clean, lint-free kitchen towel flat on the counter. Dust generously with powdered sugar using a sieve.
  7. As soon as cake comes out of the oven, run a knife around edges to loosen. Invert cake directly onto the prepared towel. Carefully peel off parchment paper. Starting from a short end, roll cake and towel together tightly. Place seam-side down on a cooling rack to cool completely (about 45 minutes to 1 hour).
  8. For the filling: In a medium bowl, beat softened cream cheese and butter with an electric mixer until smooth and fluffy. Add sifted powdered sugar and vanilla extract. Beat on low until combined, then on medium-high for 2 minutes until light and creamy. Do not overbeat.
  9. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a 1/2-inch border around edges.
  10. Starting from the same short end, roll cake back up without the towel, using the towel to help lift and guide. Roll tightly but gently. Wrap finished roll tightly in plastic wrap.
  11. Refrigerate for at least 2 hours, or overnight, before slicing.

Notes

Roll the cake while it’s still warm to prevent cracks. Use 100% pure pumpkin puree, not pumpkin pie filling. Chill the roll completely before slicing for clean cuts. For best results, make a day ahead to allow flavors to meld.

Nutrition

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

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