How do I prevent my fall pumpkin spice roll cake from cracking when rolling?

To avoid cracks, roll the sponge while it’s still warm. As soon as it comes out of the oven, invert it onto a powdered-sugar-dusted towel, roll it up with the towel inside, and let it cool completely in that shape. Then unroll, fill, and re-roll. Waiting until the cake is cool before the first roll often causes cracking.

Can I use fresh pumpkin puree in the fall pumpkin spice roll cake instead of canned?

Yes — you can use fresh pumpkin puree, but be sure to cook and drain it thoroughly so it’s not too watery. Canned 100% pumpkin puree is typically more reliable for the correct texture and moisture level in the cake layer.

How should I store leftovers of the fall pumpkin spice roll cake?

Wrap the rolled cake tightly in plastic wrap or an airtight container and refrigerate. It will keep fresh for up to 3 – 5 days. To freeze, wrap it in plastic, then foil, and freeze for up to 2-3 months. Thaw overnight in the fridge before serving.

Do I need to use a specific size pan for the fall pumpkin spice roll cake?

Yes — a jelly-roll pan (about 10″ × 15″) is ideal because it produces a thin, flexible sponge that rolls easily. Using a much smaller or larger pan changes the thickness and makes rolling more difficult or the result less elegant.

Fall Pumpkin Spice Roll Cake Recipe

Description

This fall pumpkin spice roll cake is a cozy dessert that combines soft pumpkin sponge, warm spices, and creamy filling for the perfect autumn treat.

Ingredients

Scale

¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice
3 large eggs
1 cup granulated sugar
⅔ cup pumpkin puree
1 teaspoon vanilla extract
8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
¼ cup powdered sugar for the towel
Extra powdered sugar for garnish

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Instructions

1. Preheat oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease.
2. Whisk flour, baking powder, baking soda, salt, and pumpkin pie spice together in a bowl.
3. In a separate bowl, beat eggs and sugar until pale and fluffy, then mix in pumpkin puree and vanilla.
4. Fold in dry ingredients just until combined. Spread evenly into the prepared pan.
5. Bake 13–15 minutes or until the cake springs back lightly to touch. Do not overbake.
6. Turn the cake onto a powdered-sugar-dusted towel while warm. Peel off parchment and roll it up with the towel inside. Let cool completely.
7. Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
8. Unroll the cooled cake, spread filling evenly, and re-roll without the towel. Wrap in plastic and chill for at least 1 hour.
9. Dust with powdered sugar before serving and slice into spirals.

Notes

Use pure pumpkin puree for best texture.

Roll the cake while warm to prevent cracks.

The flavor improves after chilling overnight.

Prep Time: PT15M
Cook Time: PT15M
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 230mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 5g
Cholesterol: 65mg