Why did my pumpkin roll crack when I tried to roll it?

Cracking usually means the cake cooled too much before rolling or baked a little too long. This type of pumpkin cake needs to be rolled while it’s still hot so the crumb stays flexible. Even a few extra minutes on the counter can make it stiff enough to split.

Can I make this pumpkin roll ahead of time?

Yes, this recipe actually benefits from being made ahead. Once filled and rolled, it can be wrapped tightly and refrigerated for one to two days. The chilling time helps the cream cheese filling set and makes the slices cleaner.

Is it normal for the cake to feel very soft when it comes out of the oven?

Yes, that’s exactly what you want. A fall pumpkin spice roll cake should feel tender and almost delicate when it’s hot. As long as the center springs back lightly when touched, the structure will firm up as it cools and chills.

Can I freeze a pumpkin roll with cream cheese filling?

You can freeze it successfully if it’s wrapped well. Wrap the rolled cake tightly in plastic wrap, then add a layer of foil, and freeze for up to three months. Thaw it overnight in the refrigerator before slicing for the best texture.

The Ultimate Fall Pumpkin Spice Roll Cake (No Cracks)

Description

A soft and flexible fall pumpkin spice roll cake filled with smooth cream cheese frosting. This recipe focuses on proper timing and technique so the cake rolls cleanly without cracking and slices beautifully once chilled.

Ingredients

Scale

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 puree
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

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Instructions

Preheat the oven and prepare a parchment-lined jelly roll pan.
Whisk the dry ingredients together until evenly combined.
Mix the eggs, sugar, pumpkin, and vanilla until smooth.
Fold the dry ingredients into the wet mixture just until combined.
Spread the batter evenly in the prepared pan and bake until set and springy.
Immediately lift the cake with the parchment and roll it while hot.
Let the rolled cake cool completely on a wire rack.
Prepare the cream cheese filling until smooth and fluffy.
Carefully unroll the cooled cake and spread the filling evenly.
Re-roll without parchment, wrap, and refrigerate before slicing.

Notes

Roll the cake while it is still hot to prevent cracking.
Do not overbake or the cake will dry out.
The cake can be made ahead and refrigerated for up to 2 days.
Wrap tightly and freeze for up to 3 months if needed.

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

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 42
Sodium: 350
Fat: 15
Saturated Fat: 8
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 53
Fiber: 1
Protein: 6
Cholesterol: 106