Q1: What is the absolute most important secret to a pumpkin roll that doesn't crack?

The number one, non-negotiable secret is to roll the cake up in the towel while it is still warm . A warm, pliable sponge cake will "memorize" the rolled shape as it cools down. If you wait and try to roll a completely cooled, flat cake, it will be too stiff and it will crack and break.

Q2: Why did my cream cheese filling ooze out when I tried to slice my pumpkin roll?

A soft, oozy filling is usually a sign that the roll was not chilled for long enough . The cream cheese and butter filling is very soft at room temperature. The final, long chill in the refrigerator is essential for the filling to firm up and set, which is what allows you to get those beautiful, clean, perfect spiral slices.

Q3: Can I make this pumpkin roll a day or two before a party?

Yes, absolutely! This is the perfect make-ahead dessert. You can bake and assemble the entire roll, wrap it tightly in plastic wrap, and keep it in the refrigerator for up to 3 days . The flavors will actually get even better as it sits.

Q4: What is a "jelly roll pan"?

A jelly roll pan is a specific type of baking sheet that has 1-inch high sides all the way around. The standard size is typically around 15x10 inches or 17x12 inches, as called for in this recipe. It's the perfect pan for baking thin sheet cakes that are designed to be rolled.

Q5: Can I use pumpkin pie filling instead of 100% pure pumpkin purée?

No, you should not use pumpkin pie filling for this recipe. Pumpkin pie filling is a pre-made product that already contains sugar and spices, which will throw off the balance of this recipe and make your cake overly sweet and improperly spiced.

The Best Easy & Perfect Pumpkin Roll Recipe (No Cracks!)

A classic recipe for a pumpkin roll, also known as a pumpkin log. This dessert features a thin, moist, and spiced pumpkin sponge cake that is baked with chopped pecans in a jellyroll pan. While still warm, the cake is rolled up in a sugar-dusted towel to create its signature spiral shape and prevent cracking. Once cooled, it is unrolled, filled with a rich and tangy cream cheese and butter frosting, then re-rolled, chilled, and sliced to serve.

Author: Grace
Prep Time: 30 minutes
Cook Time: 14 minutes
Total Time: 3 hours 30 minutes (includes cooling and chilling time)
Yield: 8-10 servings 1x
Category: Dessert
Method: Baking, Rolling
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cake:
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 cup pecans, finely chopped
1 cup confectioners’ sugar, for dusting and filling
For the Cream Cheese Filling:
Two 3-ounce packages cream cheese, at room temperature
1 stick (1/2 cup) butter, at room temperature
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F. Grease and flour a 17 1/2 by 12 1/2-inch jellyroll pan.
Make the Cake: With an electric mixer, beat the eggs, granulated sugar, pumpkin puree, and lemon juice until smooth.
In a separate bowl, sift together the flour, ginger, salt, baking powder, and cinnamon.
Add the sifted dry ingredients to the wet pumpkin mixture and blend until fully combined.
Spread the batter evenly in the prepared jellyroll pan. Sprinkle the top with the chopped pecans.
Bake for 14 minutes, or until a cake tester inserted in the center comes out clean. Let the cake cool in the pan for 5 minutes.
Sprinkle a large, clean tea towel with some confectioners’ sugar. Carefully invert the warm cake onto the towel. Fold the sides of the towel over the cake, then roll the cake up tightly within the towel.
Cool the rolled cake in the refrigerator for about 45 minutes.
Make the Filling and Assemble: With an electric mixer, combine 1 cup of confectioners’ sugar, the room temperature cream cheese, butter, and vanilla. Beat until the filling is smooth.
Carefully unroll the cooled cake. Spread the cream cheese mixture evenly on top of the cake.
Gently re-roll the cake (without the towel this time). Refrigerate the finished roll until you are ready to slice and serve.
Dust with additional confectioners’ sugar just before serving.

Notes

The most crucial step in this recipe is rolling the warm cake in a towel. This ‘trains’ the cake into a rolled shape, preventing it from cracking when you fill and re-roll it later.
Using a jellyroll pan (a rimmed baking sheet) is essential for baking the thin layer of cake required for a roll.
Ensure the cream cheese and butter for the filling are at room temperature for a smooth, lump-free consistency.

Nutrition

Serving Size: 1 slice
Calories: 500-600
Sugar: 50-60 g
Sodium: 300-400 mg
Fat: 30-40 g
Saturated Fat: 18-24 g
Trans Fat: 0 g
Carbohydrates: 55-65 g
Fiber: 2-4 g
Protein: 6-8 g
Cholesterol: 120-150 mg

Find it online: https://www.eatswithsoul.com/pumpkin-roll-recipe/