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Perfect No-Crack Pumpkin Roll: Easy Cream Cheese Filled Dessert

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This foolproof pumpkin roll recipe delivers a tender, spiced cake wrapped around a luscious cream cheese filling—no cracks, no stress. Perfect for fall gatherings and make-ahead friendly.

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 pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar (for dusting)
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving 2 inches overhang on short sides.
  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 on medium-high speed for about 3 minutes until thick, pale, and ribbon-like.
  4. Reduce mixer speed to low and beat in pumpkin puree and vanilla extract until just combined.
  5. Gently fold dry ingredients into wet mixture using a rubber spatula until no streaks remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly with an offset spatula to about ¼-inch thickness. Tap pan gently on counter to release air bubbles.
  7. Bake for 12-14 minutes until cake springs back when touched and edges pull away from pan. Do not overbake.
  8. While cake bakes, lay a clean kitchen towel flat and dust generously with powdered sugar using a fine-mesh sieve.
  9. Immediately after baking, run a knife around edges, invert cake onto prepared towel, and carefully peel off parchment paper.
  10. Starting from one short end, roll cake and towel together into a tight spiral. Cool completely on a wire rack (about 1 hour).
  11. For filling: Beat softened cream cheese and butter until smooth and fluffy (about 2 minutes). Add sifted powdered sugar and vanilla, beat until creamy (about 1 minute).
  12. Once cake is completely cool, gently unroll. Spread filling evenly over cake, leaving ½-inch border. Re-roll cake (without towel) tightly.
  13. Wrap in plastic wrap and refrigerate for at least 2 hours before serving.
  14. To serve: Use a sharp serrated knife to trim ends, then slice into 1-inch pieces. Dust with powdered sugar just before serving.

Notes

Do not skip rolling the cake while warm—it trains the cake to hold its shape. Watch baking time carefully; overbaking is the #1 cause of cracking. Let cake cool completely before filling. Use a sharp serrated knife and clean blade between cuts for clean slices. For best flavor, refrigerate overnight before serving.

Nutrition

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

Find it online: https://livelybite.com/perfect-no-crack-pumpkin-roll-easy-cream-cheese-filled-dessert/