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crack-free fall pumpkin roll - featured image

Crack-Free Fall Pumpkin Roll: 1 Simple Self-Care Treat

  • Author: Saly
  • Total Time: 2 hours 30 minutes
  • Yield: 10 servings 1x

Description

A gentle, crack-free pumpkin roll with a fluffy cream cheese filling. This recipe uses a specific technique to ensure the cake remains flexible and rolls perfectly, making it an ideal comforting dessert for autumn.

Ingredients

Scale
  • 1 cup (240g) pure pumpkin puree
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 3 large eggs, room temperature
  • 3/4 cup (95g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 cup (120g) confectioners sugar (for rolling)
  • 8 oz (225g) full-fat brick-style cream cheese, room temperature
  • 2 tbsp (30ml) heavy cream
  • Extra powdered sugar for dusting

Instructions

  1. Preheat oven to 375°F (190°C). Line a 13×18 inch jelly roll pan with parchment paper.
  2. Lay a clean tea towel on the counter and generously dust it with confectioners sugar, shaking off excess.
  3. In a large bowl, whisk together pumpkin puree, granulated sugar, and vegetable oil until smooth.
  4. Add eggs one at a time, whisking well after each addition.
  5. Transfer mixture to a mixer bowl and beat on medium-high speed for 10 full minutes until tripled in volume, pale, and ribbon-like.
  6. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves.
  7. Sift dry ingredients over the batter and gently fold in with a silicone spatula until just combined.
  8. Pour batter into prepared pan and spread evenly.
  9. Bake for 12-15 minutes until edges pull away and center springs back.
  10. Immediately run a knife around edges, invert cake onto sugared towel, and peel off parchment.
  11. While hot, roll cake tightly with the towel starting from the short end. Let cool completely in rolled shape (20-30 minutes).
  12. While cake cools, beat cream cheese until smooth, add heavy cream, then beat in confectioners sugar until fluffy.
  13. Unroll cooled cake and spread cream cheese filling evenly, leaving a border.
  14. Carefully roll cake back up without the towel.
  15. Place seam-side down on serving plate, dust with powdered sugar, and refrigerate for at least 2 hours or overnight before slicing.

Notes

Ensure eggs are room temperature for better volume. Do not use pumpkin pie filling; use pure pumpkin puree. Roll the cake while it is still hot to set the curl. Use full-fat brick cream cheese for the filling to prevent it from being runny. Chill thoroughly before slicing for clean cuts.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10th of t
  • Calories: 280
  • Sugar: 24
  • Sodium: 180
  • Fat: 15
  • Saturated Fat: 8
  • Carbohydrates: 32
  • Fiber: 1
  • Protein: 4

Keywords: pumpkin roll, cream cheese filling, fall dessert, crack-free cake, autumn baking, self-care treat, pumpkin spice

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Find it online: https://warmdinnerrecipes.com/crack-free-fall-pumpkin-roll-1-simple-self-care-treat/