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Perfect Pumpkin Roll No-Crack Method Easy Homemade Recipe

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This pumpkin roll with cream cheese filling is the dessert that gets the ‘oohs’ and ‘ahhs’ at Thanksgiving. With a no-crack guarantee and simple pantry ingredients, this recipe makes a beautiful, flawless spiral every time.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • ⅔ cup canned pumpkin puree (100% pure, 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 teaspoon vanilla extract
  • 1 cup powdered sugar, sifted

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, letting it hang over the edges by about an inch. Lightly spray the parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl, beat the eggs and granulated sugar together with an electric mixer on medium-high speed for about 2-3 minutes until thick, pale, and ribbon-like.
  4. Beat in the pumpkin puree and vanilla extract on low speed until just combined.
  5. Gently fold the flour mixture into the wet ingredients using a rubber spatula until just combined. Do not overmix.
  6. Pour the batter into the prepared pan and spread it evenly. Bake for 13-15 minutes, or until the top springs back when lightly touched.
  7. While the cake is baking, lay a clean kitchen towel flat on the counter and dust it generously with powdered sugar.
  8. As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Invert the hot cake directly onto the prepared towel. Carefully peel off the parchment paper.
  9. Starting at one of the short ends, roll the cake and towel together into a tight log. Let the rolled cake cool completely on a wire rack, seam-side down, for 1-2 hours.
  10. While the cake is cooling, make the filling: In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes. Beat in the vanilla extract. Gradually add the sifted powdered sugar, beating on low until incorporated, then increase to medium and beat for another 2 minutes until light and fluffy.
  11. Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the entire surface, leaving a ½-inch border around the edges.
  12. Using the towel to help you, gently re-roll the cake without the towel, rolling as tightly as possible without squeezing out the filling. Place seam-side down on a serving platter.
  13. Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour, or up to overnight. Before serving, dust with extra powdered sugar if desired.

Notes

Roll the cake while it is still hot from the oven to prevent cracks. Use full-fat cream cheese for the filling to avoid a runny consistency. The pumpkin roll tastes even better the next day. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a dairy-free version, use high-quality dairy-free cream cheese and vegan butter.

Nutrition

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

Find it online: https://rowanrecipes.com/perfect-pumpkin-roll-no-crack-method-easy-homemade-recipe/