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Easy Pumpkin Roll with No-Crack Cream Cheese Filling

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A foolproof pumpkin roll recipe with a perfectly tangy cream cheese filling that never cracks. This tender, spiced cake rolls up beautifully every time, making it an impressive yet stress-free dessert for holidays or any fall gathering.

Ingredients

Scale
  • ¾ cup (170g) pumpkin puree (100% pure pumpkin, not pie filling)
  • ¾ cup (95g) all-purpose flour, spooned and leveled
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • Powdered sugar, for dusting
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 1 cup (120g) 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 an overhang on the two long sides. Lightly grease the parchment with butter or non-stick spray.
  2. In a small bowl, whisk together flour, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a large mixing bowl, beat eggs and granulated sugar on high speed for 3 to 4 minutes until thick, pale, and ribbon-like (mixture falls off beaters in a ribbon that holds its shape for a few seconds).
  4. Beat in pumpkin puree and vanilla extract on low speed until just combined.
  5. Gently fold the flour mixture into the wet ingredients using a spatula, using a folding motion until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly into all corners (about ¼ inch thick).
  7. Bake for 12 to 14 minutes, until the top springs back lightly when touched and edges just start to pull away from the pan. Do not overbake.
  8. While cake bakes, lay a clean kitchen towel flat on the counter and dust generously with powdered sugar.
  9. As soon as cake comes out of the oven, run a knife around edges to loosen. Invert pan onto the sugared towel. Carefully peel off parchment paper.
  10. Starting from one short end, roll the cake and towel together into a tight log. Do not press too hard.
  11. Place rolled cake (still in towel) on a wire rack to cool completely, about 1 hour. Do not unroll while warm.
  12. While cake cools, make filling: In a medium bowl, beat softened cream cheese and butter on medium speed until smooth and creamy, about 2 minutes. Add sifted powdered sugar and vanilla extract, beat on low until combined, then increase to medium speed for 1 minute until light and fluffy.
  13. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border on all sides.
  14. Starting from the same short end, re-roll the cake tightly without the towel. Use parchment paper to help lift and guide. Wrap tightly in plastic wrap.
  15. Refrigerate for at least 2 hours, or overnight, before slicing.

Notes

For best results, use full-fat block cream cheese (not spreadable). Ensure eggs and cream cheese are at room temperature. Roll the cake while hot to prevent cracks. Chill before slicing for clean cuts. The roll can be made ahead and stored in the refrigerator for up to 5 days, or frozen (unfilled or filled) for up to 3 months.

Nutrition

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

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