Description

A no-bake, crack-free pumpkin roll dessert that is rich, spiced, and incredibly easy to make. This forgiving recipe uses a chilled cream cheese base instead of baked sponge, ensuring a perfect roll every time without the stress.

Ingredients

Scale

15 oz (425g) pumpkin puree (strained to remove excess moisture)
8 oz (225g) full-fat brick-style cream cheese (room temperature)
1 ½ cups (180g) powdered sugar, divided
1 cup (240ml) heavy cream (cold)
2 tsp pumpkin pie spice
½ cup (50g) graham cracker crumbs
1 tsp vanilla extract (optional)

Instructions

In a large bowl, combine room-temperature cream cheese, pumpkin puree, 1 cup of powdered sugar, and pumpkin pie spice. Mix on low speed until smooth and uniform.
In a separate cold bowl, whip heavy cream and remaining ½ cup powdered sugar until soft peaks form.
Gently fold the whipped cream into the pumpkin mixture until just combined.
Transfer mixture to a large sheet of plastic wrap. Shape into a log (12 inches long, 3 inches wide) and wrap tightly.
Freeze for 30 minutes, then transfer to the refrigerator for 1.5 hours until firm but not rock hard.
Spread graham cracker crumbs on a plate. Unwrap the chilled log and roll it in the crumbs to coat evenly.
Re-roll the log in plastic wrap and refrigerate for at least 1 hour to set the shape.
Slice into ½-inch rounds and serve.

Notes

Ensure pumpkin puree is strained to remove excess water. Do not use whipped cream cheese. Chill the log thoroughly before rolling to prevent cracking. For clean slices, use a sharp knife and wipe the blade between cuts.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/1
Calories: 280
Sugar: 24
Sodium: 120
Fat: 18
Saturated Fat: 11
Carbohydrates: 28
Fiber: 1
Protein: 4

Keywords: pumpkin roll, no-bake dessert, fall recipes, pumpkin cream cheese, easy dessert, holiday dessert, crack-free pumpkin roll