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crack-free pumpkin roll - featured image

Crack-Free Pumpkin Roll: Grill It with Cream Cheese

  • Author: Nadia
  • Total Time: 2 hours
  • Yield: 12 servings 1x

Description

A foolproof pumpkin roll recipe that uses indirect grill heat to prevent cracking, resulting in a moist, smoky-spiced cake with a rich cream cheese filling.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (drained)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 3 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 16 oz (450g) full-fat brick-style cream cheese (softened)
  • 1/2 cup (100g) packed brown sugar
  • 1/2 cup (120ml) heavy cream (cold)
  • 1 tsp vanilla extract (for filling)
  • 1 cup (120g) confectioners’ sugar (for dusting)

Instructions

  1. Preheat the charcoal grill to 325°F (160°C) using indirect heat. Pile coals to one side and place a drip pan on the other.
  2. Line a 10×15 inch jelly roll pan with parchment paper and grease lightly.
  3. In a large bowl, whisk together pumpkin puree, granulated sugar, oil, eggs, and 1 tsp vanilla extract until smooth.
  4. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  5. Gradually fold the dry ingredients into the wet ingredients using a rubber spatula until just combined.
  6. Pour batter into the prepared pan and spread evenly to the corners.
  7. Place the pan on the cool side of the grill (indirect heat). Close the lid and cook for 15-18 minutes until the cake springs back when touched and reaches an internal temperature of 200°F (93°C).
  8. While the cake is hot, lay a clean, lint-free kitchen towel on the counter and dust generously with confectioners’ sugar.
  9. Invert the hot cake onto the towel, peel off the parchment paper, and roll the cake tightly with the towel inside starting from the short end.
  10. Place the rolled cake on a wire rack to cool completely (1-2 hours).
  11. While the cake cools, beat cream cheese, brown sugar, and 1 tsp vanilla until smooth. In a separate bowl, whip heavy cream to soft peaks and fold into the cream cheese mixture.
  12. Unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving a small border.
  13. Carefully roll the cake up again without the towel.
  14. Wrap the finished roll in plastic wrap and refrigerate for at least 1 hour before slicing and serving.

Notes

Ensure pumpkin puree is drained well to prevent cracking. The cake must be rolled while warm to set its shape, but must be completely cool before adding the cream cheese filling to prevent melting. Do not freeze the roll as the filling becomes grainy.

  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of the
  • Calories: 280
  • Sugar: 24
  • Sodium: 150
  • Fat: 16
  • Saturated Fat: 8
  • Carbohydrates: 32
  • Fiber: 1
  • Protein: 4

Keywords: pumpkin roll, grilled dessert, cream cheese filling, fall baking, crack-free pumpkin roll, autumn dessert, grill recipes

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Find it online: https://yescook.online/crack-free-pumpkin-roll-grill-it-with-cream-cheese/