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Perfect No-Crack Pumpkin Roll with Cream Cheese Filling

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A foolproof pumpkin roll recipe that delivers a soft, flexible cake wrapped around a tangy cream cheese filling. No cracks, no stress—just a beautiful, crowd-pleasing fall dessert.

Ingredients

Scale
  • ¾ cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 3 large eggs (room temperature)
  • ¾ cup granulated sugar
  • ⅔ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar (for dusting)
  • 8 ounces cream cheese (full-fat, softened)
  • 4 tablespoons unsalted butter (softened)
  • 1 cup powdered sugar (sifted if desired)
  • 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 overhang on long sides. Lightly spray parchment with cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for about 2 minutes until thick, pale, and slightly doubled in volume.
  4. Beat in pumpkin puree and vanilla extract until just combined. Do not overmix.
  5. Fold in the flour mixture gently with a spatula until no streaks remain. A few lumps are okay.
  6. Pour batter into prepared pan and spread evenly with an offset spatula to all corners.
  7. Bake for 12 to 14 minutes, until top springs back when lightly touched and edges pull away from pan. Do not overbake.
  8. While cake bakes, lay a clean kitchen towel on the counter and dust generously with powdered sugar.
  9. Immediately after baking, run a knife around edges of pan. Invert cake onto sugared towel. Carefully peel off parchment paper.
  10. Starting at a short end, roll cake and towel together into a tight log. Let cool completely in rolled position (about 45 minutes to 1 hour).
  11. While cake cools, beat softened cream cheese and butter together until smooth and fluffy. Add powdered sugar and vanilla; beat until creamy. Do not overbeat.
  12. When cake is completely cool, gently unroll. Spread cream cheese filling evenly over cake, leaving a ½-inch border on all sides.
  13. Roll cake tightly again without the towel, using parchment paper to help if needed. Wrap tightly in plastic wrap.
  14. Refrigerate for at least 2 hours (overnight is best) before slicing.

Notes

Roll the cake while it’s still hot to prevent cracks. Use room temperature eggs and fully softened cream cheese. Chill the finished roll for at least 2 hours before slicing for clean cuts. For gluten-free, use a 1:1 gluten-free baking flour. For dairy-free, use dairy-free cream cheese and vegan butter.

Nutrition

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

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