Description
A foolproof pumpkin roll with a tangy cream cheese filling that never cracks, thanks to a specific rolling and cooling technique. This impressive dessert is perfect for fall gatherings and tastes even better the next day.
Ingredients
Scale
- 1/4 cup (30g) powdered sugar (for dusting the towel)
- 3/4 cup (95g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 2/3 cup (165g) 100% pure pumpkin purée (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 8 ounces (226g) cream cheese, softened to room temperature
- 3 tablespoons (42g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup (120g) powdered sugar, sifted
Instructions
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the two 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.
- 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.
- Beat in pumpkin purée and vanilla extract on low speed until just combined.
- Gently fold the flour mixture into the wet ingredients with a rubber spatula until no streaks of flour remain.
- Pour batter into prepared pan and spread evenly. Bake for 13-15 minutes, until top springs back when lightly touched and edges pull away from the pan.
- While cake bakes, lay a clean kitchen towel flat on the counter and generously dust with 1/4 cup powdered sugar.
- As soon as cake comes out of the oven, run a knife along the edges to loosen. Invert hot cake onto the prepared towel. Carefully peel off parchment paper.
- Starting at one short end, carefully roll the cake and towel together into a tight log. Place seam-side down on a wire rack to cool completely (1-2 hours). Do not unroll while warm.
- While cake cools, make filling: In a medium bowl, beat cream cheese and butter on medium speed until smooth and creamy, about 2 minutes. Beat in vanilla extract. Gradually add sifted powdered sugar, beating on low until incorporated, then increase speed to medium and beat until fluffy.
- Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over the entire surface, leaving a 1/2-inch border around the edges.
- Gently re-roll the cake without the towel, using the towel to help lift and guide. Roll as tightly as possible without squishing filling out the sides.
- Wrap the finished pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing.
Notes
The key to a crack-free roll is letting the cake cool completely in its rolled state. Use 100% pure pumpkin purée, not pumpkin pie filling. For clean slices, chill the roll for at least 1 hour and use a sharp serrated knife, wiping the blade between cuts.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32
- Sodium: 280
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 42
- Fiber: 1
- Protein: 5
Keywords: pumpkin roll, cream cheese filling, no-crack, fall dessert, Thanksgiving, pumpkin dessert, easy pumpkin roll