1. Why Does My Pumpkin Roll Crack?

Cracking happens when the cake dries out or cools too much before rolling. To prevent this: Roll the cake immediately after baking while it's still warm. Use a light dusting of powdered sugar on the towel to prevent sticking. Avoid overbaking—check the cake at 12 minutes to ensure it’s soft.

2. Can I Make Pumpkin Roll Recipes Ahead of Time?

Yes! Pumpkin roll cakes store well, making them a great make-ahead dessert. Store in the refrigerator for up to 5 days wrapped in plastic wrap. Freeze for up to 3 months , then thaw overnight in the fridge before serving.

3. What’s the Best Way to Slice a Pumpkin Roll?

For clean slices without squishing the filling: Use a sharp serrated knife and wipe it clean between slices. Chill the roll for at least an hour before cutting for firmer texture. Cut with a gentle sawing motion rather than pressing down.

4. Can I Use Fresh Pumpkin Instead of Canned?

Yes, but canned pumpkin puree works best because it has a smoother texture and consistent moisture content. If using fresh pumpkin: Roast and puree it until completely smooth. Strain excess liquid using cheesecloth to prevent a watery batter.

5. How Do I Fix a Runny Cream Cheese Filling?

A thin filling can make rolling difficult. To fix it: Use full-fat cream cheese for a thicker texture. Add more powdered sugar , a little at a time, until the consistency thickens. Chill the filling for 15 minutes before spreading it on the cake.

Pumpkin Roll Recipes: Easy & Delicious Homemade Guide (24)

Pumpkin Roll Recipes

Print Recipe

A soft and moist pumpkin roll cake filled with creamy, spiced cream cheese frosting. This easy, step-by-step guide ensures a perfect swirl every time.

Author: Bingo Recipes
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: ~1 hour 30 minutes
Yield: 10 slices 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cake:

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 teaspoon vanilla extract

For the Filling:

8 ounces cream cheese, softened
1 cup powdered sugar
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

Instructions

Preheat Oven: Heat to 375°F (190°C) and line a jelly roll pan with parchment paper.
Make Batter: In a bowl, mix flour, baking powder, soda, and spices. In another, beat eggs and sugar, then add pumpkin puree and vanilla. Combine wet and dry ingredients.
Bake the Cake: Pour the batter into the pan and bake for 12-15 minutes until firm.
Roll the Cake: Remove from the oven, place a clean towel over the cake, and roll it while warm. Let it cool.
Prepare the Filling: Beat cream cheese, powdered sugar, butter, and vanilla until smooth.
Assemble the Roll: Unroll the cooled cake, spread the filling evenly, then roll it back up.
Chill & Serve: Wrap and refrigerate for at least 1 hour before slicing. Dust with powdered sugar and serve!

Notes

Roll the cake while warm to prevent cracking.
Refrigerate before slicing for cleaner cuts.
Store in an airtight container for up to 5 days or freeze for 3 months.

Nutrition

Serving Size: 10 slices
Calories: ~250 kcal
Sugar: 8g
Sodium: NA
Fat: 12g
Saturated Fat: NA
Unsaturated Fat: NA
Trans Fat: NA
Carbohydrates: 30g
Fiber: NA
Protein: 4g
Cholesterol: NA

Keywords: Pumpkin roll, pumpkin roll recipes, easy pumpkin roll, fall desserts, pumpkin cake roll

Find it online: https://bingorecipes.com/pumpkin-roll-recipes-guide/