Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Roll

Pumpkin Roll Recipe That Never Cracks and Always Impresses

  • Author: Lorena
  • Total Time: 35 minutes
  • Yield: 10-12 servings 1x
  • Diet: Vegetarian

Description

This incredible pumpkin roll recipe ensures a crack-free, tender spiced cake with a creamy, dreamy cream cheese filling every single time. It’s the perfect show-stopping dessert for fall and holiday gatherings that always impresses.

Ingredients

Scale

For the Cake:

  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1/4 cup vegetable oil

For the Filling:

  • 8 ounces cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan. Line with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt.
  3. In a large bowl, beat the eggs and sugar together until light and fluffy. Beat in the pumpkin puree and oil.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Pour the batter into the prepared jelly roll pan and spread evenly.
  6. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.
  8. Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
  9. Starting at one short end, roll the cake up tightly in the towel. Let it cool completely in the towel.
  10. While the cake is cooling, prepare the filling. In a large bowl, beat together the cream cheese and butter until smooth and creamy.
  11. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.
  12. Once the cake is completely cooled, gently unroll it. Spread the cream cheese filling evenly over the cake.
  13. Reroll the cake tightly, without the towel. Wrap the roll in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  14. Before serving, dust the pumpkin roll with additional powdered sugar, if desired. Slice and serve.

Notes

  • Don’t overbake the cake – this is crucial for preventing cracks.
  • Roll the cake while it’s still warm in the powdered sugar-dusted towel to ‘train’ it into shape.
  • Ensure cream cheese and butter are at room temperature for a perfectly smooth filling.
  • Chill the finished roll for at least 2 hours (or overnight) for best slicing and flavor.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking, Rolling
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 60mg

Keywords: pumpkin roll, pumpkin roll recipe, crack-free pumpkin roll, no crack pumpkin roll, fall dessert, cream cheese pumpkin roll, easy pumpkin roll, impressive dessert, autumn baking, spiced cake

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://strecipes.com/pumpkin-roll-recipe/