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Perfect Pumpkin Roll with Cream Cheese Filling – No Crack Method

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A foolproof pumpkin roll recipe with a tender, spiced cake and creamy cream cheese filling. The no-crack method ensures a smooth, beautiful roll every time, perfect for fall gatherings or any occasion.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup canned pumpkin puree (100% pure, not pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly grease parchment.
  2. In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed for 3-4 minutes until thick, pale, and ribbony.
  4. Reduce speed to low and mix in pumpkin puree and vanilla extract until just combined.
  5. Gently fold flour mixture into pumpkin mixture using a spatula until no streaks remain.
  6. Pour batter into prepared pan and spread evenly into a thin layer (about ¼ inch thick).
  7. Bake for 12-15 minutes until top springs back when lightly touched and edges pull away from pan.
  8. While cake bakes, lay a clean kitchen towel on counter and dust generously with powdered sugar.
  9. As soon as cake comes out of oven, run a knife around edges to loosen. Invert cake onto prepared towel (parchment side up). Carefully peel off parchment.
  10. Starting at a short end, roll cake and towel together into a tight log. Let cool completely on a wire rack (about 1 hour).
  11. While cake cools, beat softened cream cheese and butter together until smooth. Add powdered sugar and vanilla, beat on low then high for 2 minutes until fluffy.
  12. Once cake is completely cool, gently unroll. Spread cream cheese filling evenly over cake, leaving a ½-inch border around edges.
  13. Roll cake back up (without towel). Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  14. When ready to serve, trim ends for clean look. Slice into 1-inch rounds with a sharp knife. Dust with powdered sugar before serving.

Notes

Roll the cake while hot to prevent cracks. Use full-fat cream cheese for best texture. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use dairy-free cream cheese and vegan butter, and chill at least 4 hours. Store wrapped in fridge up to 5 days or freeze un-sliced up to 3 months.

Nutrition

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

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