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Fluffy Pumpkin Roll: 6-Step Easy No-Cake Recipe

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A forgiving, delicious pumpkin roll that guarantees a no-crack result with a tender, cloud-like texture and tangy cream cheese filling.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (120g) 100% pure pumpkin puree
  • ¾ cup (95g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg, freshly grated
  • 2 tablespoons vegetable oil
  • 8 ounces (225g) full-fat cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper or a silicone mat and grease lightly.
  2. In a large bowl, beat 3 eggs and 1 cup sugar on high speed for 3-4 minutes until pale, thick, and tripled in volume.
  3. Gently fold in pumpkin puree and vegetable oil using a spatula until just combined.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Sift this mixture over the wet batter.
  5. Gently fold dry ingredients into wet batter until no streaks remain. Pour into prepared pan and spread evenly.
  6. Bake for 10-12 minutes until the cake springs back to the touch and is golden brown. Do not overbake.
  7. While cake bakes, lay out a clean kitchen towel and dust generously with powdered sugar.
  8. As soon as cake comes out, run a knife around edges, invert onto towel, and peel off parchment. Roll cake tightly with towel inside starting from short end. Let cool completely in this shape.
  9. Beat softened cream cheese, powdered sugar, vanilla, and heavy cream until smooth and fluffy.
  10. Unroll cooled cake, spread cream cheese filling evenly, and roll up again without the towel.
  11. Refrigerate for at least 1 hour before slicing. Dust with powdered sugar before serving.

Notes

Ensure ingredients are at room temperature for best whipping results. Do not overbake the cake as it continues to cook slightly after removal. Use pure pumpkin puree, not pie filling. The cake must be rolled while warm to set the ‘memory’ and prevent cracking. Chill thoroughly before slicing for clean cuts.

Nutrition

Keywords: pumpkin roll, pumpkin dessert, cream cheese filling, holiday baking, easy pumpkin recipe, no crack pumpkin roll, fall desserts

Find it online: https://sparklespoon.com/fluffy-pumpkin-roll-6-step-easy-no-cake-recipe/