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Light & Fluffy Pumpkin Roll with Cream Cheese Filling (No-Crack!)

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This light and fluffy pumpkin roll with cream cheese filling is airy, almost cloud-like, with warm spice flavor. The no-crack method uses a specific folding technique and baking temperature to keep the cake flexible and crack-free every time.

Ingredients

Scale
  • ¾ cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt (fine sea salt preferred)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon (Vietnamese cinnamon preferred)
  • 3 large eggs, separated (room temperature)
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting the kitchen towel
  • 8 ounces cream cheese, softened (full-fat preferred)
  • 4 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly spray the parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, beat the egg yolks with the granulated sugar until thick and pale yellow, about 2-3 minutes (ribbon stage).
  4. Add the pumpkin puree and vanilla to the yolk mixture. Beat on low until just combined.
  5. In a separate clean bowl, whip the egg whites with a pinch of salt until stiff peaks form.
  6. Gently fold the flour mixture into the pumpkin mixture until just combined. A few streaks of flour are okay.
  7. Fold in one-third of the whipped egg whites to lighten the batter, then gently fold in the remaining egg whites until no white streaks remain.
  8. Spread the batter evenly into the prepared pan. Use an offset spatula to smooth it out.
  9. Bake for 12-15 minutes, or until the top springs back when lightly touched. Start checking at 12 minutes.
  10. While the cake bakes, lay out a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
  11. As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Invert the pan onto the prepared towel. Carefully peel off the parchment paper. Starting at one short end, roll the cake up in the towel. Roll it tightly but gently.
  12. Let the rolled cake cool completely on a wire rack, about 1-2 hours.
  13. While the cake cools, make the filling: Beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add the sifted powdered sugar, vanilla, and pinch of salt. Beat until combined, then increase speed to medium-high and beat for another minute until light and fluffy.
  14. Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving about a ½-inch border on all sides.
  15. Re-roll the cake (without the towel), using the parchment paper to help lift and guide it. Roll as tightly as possible without squeezing the filling out the ends. Wrap the finished roll in plastic wrap and refrigerate for at least 2 hours, or overnight.

Notes

The towel matters: use a thin, smooth cotton kitchen towel to prevent sticking. Don’t skip the parchment paper overhang for easy removal. Temperature is key: let cream cheese and butter soften for at least an hour. Overmixing the batter will make the cake dense. For clean slices, chill the roll thoroughly and use a sharp serrated knife wiped clean between cuts.

Nutrition

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

Find it online: https://milacook.com/light-and-fluffy-pumpkin-roll-with-cream-cheese-filling-no-crack/