Why did my pumpkin roll crack when I unrolled it?

Cracking almost always means the cake was overbaked or rolled too late. Check the sponge at 13 minutes and take it out the moment the center springs back, then roll it in the towel within 2 minutes of leaving the oven. A cake that cools flat first will split when you ask it to curl.

Can I use pumpkin pie filling instead of pumpkin puree in a pumpkin roll?

No. Pumpkin pie filling is already sweetened and spiced, and its extra liquid makes the thin sponge heavy and prone to tearing. Use plain pumpkin puree and the spice amounts in the recipe; the flavor lands exactly where a roll needs it.

How far ahead can I make a pumpkin roll for Thanksgiving?

The full cycle stretches comfortably over three days. Bake and roll the sponge on Tuesday, fill and re-roll it on Wednesday, and slice it on Thursday. The filled roll keeps 5 days in the fridge in total, so a Sunday bake for a Thursday table also works.

My cream cheese filling is lumpy. What went wrong?

The cream cheese or the butter was still cold in the center. Both need a full hour on the counter until they yield to a fingertip with no resistance. Beat them together first, before the sugar goes in, and if lumps persist, press the filling through a sieve rather than beating it longer.

Can I freeze a filled pumpkin roll whole?

Yes. Wrap the filled roll tightly in plastic, then in foil, and freeze for up to 2 months. Thaw it overnight in the refrigerator without unwrapping it, then dust with fresh powdered sugar before slicing, since the first dusting fades as the cake defrosts.

Pumpkin Roll With Cream Cheese Filling, No Cracks

Ingredients

Scale

3 large eggs, at room temperature
1 cup granulated sugar
2/3 cup pumpkin puree, not pumpkin pie filling
1 teaspoon vanilla extract, for the sponge
3/4 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine sea salt, for the sponge
8 ounces cream cheese, block style, at room temperature
6 tablespoons unsalted butter, at room temperature
1 cup powdered sugar, sifted, plus more for the towel and for dusting
1 teaspoon vanilla extract, for the filling
1/8 teaspoon fine sea salt, for the filling

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Instructions

Heat the oven to 375 degrees F. Line a 15 by 10 inch jelly roll pan with parchment, leaving an inch of overhang on the two short sides, and grease the parchment lightly.
Beat the eggs on high speed for 2 minutes. Add the granulated sugar gradually and beat 3 more minutes, until the mixture is pale, thick and falls from the whisk in a ribbon.
Beat in the pumpkin puree and vanilla on low speed, just until the batter turns evenly orange.
Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Fold the dry mixture into the batter by hand in two additions until no white streaks remain.
Spread the batter evenly into the pan, pushing it into the corners, and tap the pan once on the counter. Bake for 13 to 15 minutes, until the top springs back under a fingertip and the edges pull slightly from the parchment.
While the cake bakes, lay a thin, lint free kitchen towel on the counter and dust it generously with powdered sugar, edge to edge.
Turn the hot cake out onto the sugared towel at once and peel off the parchment. Starting from a short end, roll the cake up inside the towel and cool it completely on a rack, seam side down, about 1 hour.
Beat the cream cheese and butter until smooth and fluffy, about 2 minutes. Add the sifted powdered sugar, vanilla and salt and beat until the filling is light and spreadable.
Unroll the cooled cake, spread the filling over the surface leaving a 1 inch bare strip at the far end, and roll it back up without the towel. Wrap tightly in plastic wrap.
Chill for at least 1 hour or overnight. Trim the ends, dust the top with powdered sugar, and slice into 1 inch rounds with a hot, dry knife, wiping the blade between cuts.

Notes

Nutrition is an estimate based on the ingredients and cooking methods used.

Author: Chef Jordan
Prep Time: 25 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 1 slice
Calories: 318
Sugar: 36
Sodium: 262
Fat: 14
Saturated Fat: 8
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 44
Fiber: 1
Protein: 5
Cholesterol: 92