Why does my pumpkin roll crack when I roll it?

Cracks happen when the cake cools too long before rolling. Always roll it up while it’s still warm, with the parchment paper attached. The heat keeps the sponge flexible and helps it hold its shape.

Can I make pumpkin roll without parchment paper?

It’s possible, but not ideal. Parchment ensures a smooth release and prevents sticking. Without it, your cake might tear or crumble. If you must skip it, lightly grease and flour your pan.

How do I keep the filling from oozing out?

Make sure the cake is completely cool before spreading the filling. If the cream cheese mixture feels too soft, chill it for 10 to 15 minutes before applying. Roll gently and refrigerate before slicing.

What’s the best way to store pumpkin roll?

Always store it covered in the refrigerator. The cream cheese filling needs to stay cold. Properly stored, your pumpkin roll will stay fresh for up to three days and still taste amazing.

Pumpkin Roll Recipe: The Best Homemade Fall Dessert Easy & Delicious

Name: Pumpkin Roll Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1/2 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon pumpkin pie spice; 1 cup granulated sugar; 3 large eggs; 2/3 cup canned pumpkin (or homemade pumpkin purée); 1 teaspoon vanilla extract; 8 ounces cream cheese, softened; 2 tablespoons butter, softened; 1 teaspoon vanilla extract; 1 cup powdered sugar, plus more for dusting

Description

This Pumpkin Roll is a soft, spiced pumpkin cake filled with a smooth, tangy cream cheese frosting and rolled into a beautiful swirl. It’s a classic fall dessert that’s easier than it looks and perfect for any holiday table or cozy weekend treat.

Ingredients

3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cup granulated sugar
3 large eggs
2/3 cup canned pumpkin (or homemade pumpkin purée)
1 teaspoon vanilla extract

Filling:

8 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar, plus more for dusting

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Instructions

Preheat and Prepare: Preheat oven to 350°F (177°C). Lightly grease a 10×15-inch jelly roll pan, line it with parchment paper, and spray again for easy release.
Mix the Dry Ingredients: In a medium bowl, whisk together flour, salt, baking soda, cinnamon, and pumpkin pie spice until combined.
Mix the Wet Ingredients: In another large bowl, beat eggs, sugar, vanilla, and pumpkin until smooth and creamy.
Combine and Bake: Gently fold the dry mixture into the wet ingredients until just combined. Spread evenly into the prepared pan and bake for 12–15 minutes, or until a toothpick inserted comes out clean.
Roll While Warm: Immediately lift the hot cake (with parchment) onto a clean surface and roll tightly while still warm. Allow it to cool completely.
Make the Filling: Beat cream cheese, butter, vanilla, and powdered sugar until smooth and fluffy.
Assemble the Roll: Carefully unroll the cooled cake, spread the filling evenly, then re-roll without parchment paper. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before serving.
Serve and Enjoy: Dust with powdered sugar, slice into rounds, and serve chilled or at room temperature.

Notes

Make Ahead: You can prepare this pumpkin roll up to 2 days in advance and refrigerate it tightly wrapped.

Freezing: Wrap the roll in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Serving Tip: Slice while chilled for cleaner cuts and dust lightly with powdered sugar for a festive touch.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American