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Perfect No-Crack Pumpkin Roll with Cream Cheese Filling

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This pumpkin roll uses a warm-rolling technique that guarantees no cracks, resulting in a tender spiced cake wrapped around a silky cream cheese filling. Perfect for holiday gatherings, it can be made ahead and always impresses.

Ingredients

Scale
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (100% pure pumpkin)
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar (for dusting towel)
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • Pinch of salt (optional, for filling)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray parchment with nonstick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large mixing bowl, beat eggs and granulated sugar on medium-high speed for 2-3 minutes until thick, pale, and ribbon-like. Add pumpkin puree and 1 teaspoon vanilla extract; beat until combined.
  4. Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Fold with a rubber spatula to ensure no flour pockets remain. Do not overmix.
  5. Pour batter into prepared pan and spread evenly. Bake for 13-15 minutes, until top springs back when lightly touched and edges pull away from parchment. Do not overbake.
  6. While cake bakes, lay a clean, thin kitchen towel flat on counter and dust generously with 1/4 cup powdered sugar. As soon as cake comes out of oven, loosen edges, flip pan onto towel, and peel off parchment. Starting at a short end, roll cake and towel together into a tight log. Cool completely while rolled, about 45 minutes to 1 hour.
  7. For filling: In a medium bowl, beat softened cream cheese and butter until smooth and creamy, about 2 minutes. Add 1 cup powdered sugar, 1 teaspoon vanilla extract, and pinch of salt; beat until fluffy. Scrape down sides as needed.
  8. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over entire surface, leaving a 1/2-inch border around edges. Roll cake back up tightly without the towel, using towel to guide if needed.
  9. Wrap rolled cake tightly in plastic wrap and refrigerate for at least 2 hours, or overnight. Before serving, trim ends, slice into 1-inch rounds, and dust with extra powdered sugar.

Notes

Roll the cake while it’s still warm to prevent cracking. Use a thin, smooth towel to avoid ridges. Chill the roll before slicing for clean cuts. For best results, make a day ahead. If using gluten-free flour, add 1/4 tsp xanthan gum if not included in blend. For dairy-free filling, use plant-based cream cheese and butter; chill at least 4 hours.

Nutrition

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

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