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No-Crack Pumpkin Roll with Cream Cheese Filling: Easy, Perfect Recipe

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This pumpkin roll started as a mistake—a wrong measuring cup—but the brown sugar creates a moist, flexible cake that rolls without cracking. It’s the most forgiving pumpkin roll you’ll ever make, with a creamy filling and perfect spiral slices.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • ⅔ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar (for dusting towel)
  • 8 ounces cream cheese, room temperature
  • ¼ cup unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

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. Lightly spray parchment with non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. Set aside.
  3. In a large bowl, beat eggs and brown sugar with an electric mixer on medium-high speed for 3-4 minutes until thick, pale, and ribbon-like.
  4. Beat in pumpkin puree and vanilla extract on low speed until just combined.
  5. Fold dry ingredients into wet mixture in two additions using a rubber spatula until no white streaks remain.
  6. Pour batter into prepared pan and spread evenly with a spatula. Tap pan gently on counter to release air bubbles.
  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 flat on counter and dust generously with powdered sugar (about 2 tablespoons).
  9. As soon as cake comes out of oven, run a knife around edges to loosen. Invert pan onto prepared towel. Carefully peel off parchment paper.
  10. Starting from a short end, roll cake and towel together into a tight log. Place seam-side down on a cooling rack and cool completely, at least 1 hour.
  11. While cake cools, make filling: Beat cream cheese and butter together on medium speed until smooth and fluffy, about 2 minutes. Add powdered sugar, vanilla, and salt; beat on low until combined, then on medium for 2 minutes until light and creamy.
  12. Once cake is completely cool, gently unroll it. Spread filling evenly over cake, leaving a ½-inch border around edges.
  13. Re-roll cake without towel, using parchment or towel to help guide. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  14. To serve, slice with a sharp knife, wiping clean between cuts. Dust with powdered sugar just before serving.

Notes

The brown sugar is key for moisture and flexibility. Roll the cake while warm (about 5 minutes out of the oven) to prevent cracking. For clean slices, chill the roll at least 4 hours and use a hot knife. The flavor improves after a day in the fridge.

Nutrition

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

Find it online: https://forkmila.com/no-crack-pumpkin-roll-with-cream-cheese-filling-easy-perfect-recipe/