Description
A foolproof pumpkin roll recipe that delivers a beautiful, crack-free spiral every time. The spiced pumpkin cake is rolled with a tangy cream cheese filling for a showstopping fall dessert.
Ingredients
Scale
- ¾ cup (95g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- 3 large eggs, at room temperature
- ⅔ cup (165g) pumpkin puree (100% pure, not pie filling)
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting the towel
- 8 oz (226g) cream cheese, softened
- 4 tablespoons (56g) unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly spray the parchment with non-stick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- In a large mixing bowl, beat eggs and granulated sugar with an electric mixer on high speed for 3-4 minutes until thick, pale, and ribbon-like.
- Reduce mixer speed to low and beat in pumpkin puree and vanilla extract until just combined. Batter may look slightly curdled.
- Add dry ingredients to wet mixture in two additions, folding gently with a spatula until just combined. Do not overmix.
- Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes, until top springs back when lightly touched and edges just start to pull away from pan. Do not overbake.
- While cake bakes, lay a clean kitchen towel flat on the counter and dust generously with powdered sugar. As soon as cake comes out of oven, run a knife around edges to loosen. Invert cake onto sugared towel and carefully peel off parchment paper. Starting at one short end, roll cake and towel together into a tight log. Let cool completely on a wire rack, seam-side down (about 45 minutes to 1 hour).
- In a medium bowl, beat softened cream cheese, butter, powdered sugar, and vanilla extract together until smooth and fluffy. Do not overbeat.
- Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border around edges. Re-roll cake tightly without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
- Use a serrated knife to trim ends for a neat look, then slice into 1-inch rounds. Wipe knife clean between cuts for prettiest spirals.
Notes
Room temperature eggs are crucial for flexibility. Roll the cake while hot to set the shape, then unroll when completely cool. Overbaking is the #1 cause of cracks—start checking at 12 minutes. Use full-fat cream cheese for a stable filling. The roll can be made a day ahead and refrigerated; flavors improve overnight.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of rol
- Calories: 285
- Sugar: 27
- Fat: 14
- Carbohydrates: 36
- Fiber: 1
- Protein: 5
Keywords: pumpkin roll, no-crack pumpkin roll, cream cheese filling, fall dessert, Thanksgiving dessert, pumpkin dessert, easy pumpkin roll