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Creamy No-Crack Pumpkin Roll: Easy Perfect Recipe

creamy no-crack pumpkin roll - featured image
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A quick, impressive, and foolproof pumpkin dessert that combines a spiced pumpkin cake with a tangy cream cheese filling. This no-roll, no-crack version is perfect for last-minute hosting and holiday parties.

Ingredients

Scale
  • 1 cup canned pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream (optional)
  • 1/4 cup powdered sugar (for glaze)
  • 1–2 teaspoons milk (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  3. In a large bowl, beat sugar and vegetable oil until combined. Add eggs one at a time, beating well after each addition. Mix in pumpkin puree until smooth.
  4. Gradually add dry ingredients to the wet mixture. Stir gently with a spatula until just combined. Do not overmix.
  5. In a separate bowl, beat cream cheese, powdered sugar, vanilla, and heavy cream until smooth and creamy.
  6. Pour half of the pumpkin batter into the prepared pan. Dollop spoonfuls of cream cheese mixture over the batter. Repeat with remaining batter and cream cheese.
  7. Use a knife to gently swirl the mixtures together to create a marble effect. Do not over-swirl.
  8. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Drizzle with optional glaze or serve as is. Slice into squares.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix the batter to avoid a tough cake. Check the cake at 25 minutes to prevent overbaking. The cake can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: pumpkin roll, no crack pumpkin roll, easy pumpkin dessert, cream cheese pumpkin cake, holiday dessert, fall baking, quick dessert, pumpkin pie spice

Find it online: https://crispcraving.com/creamy-no-crack-pumpkin-roll-easy-perfect-recipe/