Why did my pumpkin roll crack when I rolled it?

The most common cause is letting the cake cool too much before rolling. Always roll while the cake is still warm and pliable. Also, make sure you're not rolling too tightly.

Can I use pumpkin pie spice instead of individual spices?

Absolutely! Use 2 teaspoons of pumpkin pie spice in place of the cinnamon and pumpkin spice blend.

How do I know when the cake is done baking?

The cake should spring back when lightly touched and just start to pull away from the edges of the pan. Don't overbake, or it'll be dry and prone to cracking.

Can I make mini pumpkin rolls?

Yes! Divide the batter between two smaller pans and adjust the baking time to 8-10 minutes. Perfect for gifting or portion control.

Easy Pumpkin Roll Recipe with Cream Cheese Filling

Name: Easy Pumpkin Roll Recipe
Prep time: 18 min
Cook time: 12 min
Total time: 2 h
Yield: 12
Cuisine: American
Ingredients: 3/4 cup all purpose flour (see note 1); 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon pumpkin spice; 3 eggs; 1 cup sugar; 2 teaspoons vanilla; 2/3 cup canned pumpkin puree; 8 oz cream cheese (softened); 4 Tablespoons butter (softened); 1 teaspoon vanilla; 1 cup powdered sugar

Description

A soft pumpkin spice cake rolled with fluffy cream cheese filling, perfect for the holidays.

Ingredients

3/4 cup all purpose flour (see note 1)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin spice
3 eggs
1 cup sugar
2 teaspoons vanilla
2/3 cup canned pumpkin puree
8 oz cream cheese (softened)
4 Tablespoons butter (softened)
1 teaspoon vanilla
1 cup powdered sugar

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Instructions

Preheat oven to 375° F. Line a 15×21″ baking sheet (see note 2 for 10×15 jelly roll instructions) with parchment paper, leaving 1 inch extra around on all edges.
Whisk together flour, baking soda, baking powder, salt, cinnamon and pumpkin spice together in a bowl and set aside. In another mixing bowl, whisk together the eggs, sugar, pumpkin and vanilla together in a bowl until smooth. Add dry ingredients to wet ingredients and mix just until combined and no flour streaks remain.
Place batter in pan and bake for 11-13 minutes until the cake springs back when pressed on.
While it’s baking, prepare your space to make your roll. Place a clean tea towel or other thin towel on a work surface and liberally sprinkle with powdered sugar. After your cake is done, use the parchment paper to lift out the cake and place it upside down on the thin towel. (for another way to do this, see note 5) Remove the parchment paper, then roll up the cake starting with a short end. You want to find a good balance between the roll being tight and not smashing the cake at all. Allow to cool completely and see note 6.
While the cake is cooling, make your frosting. Beat softened cream cheese and softened butter together in a bowl until smooth and fluffy. Add vanilla and powdered sugar and beat until fluffy and lightened.
Unroll the cake and spread the filling evenly across the top, leaving a 1/4 inch on the sides and 1/4 inch at the top (rolling up from the bottom) without filling. Roll up the cake from the bottom to the top, wrap in saran wrap then place in the refrigerator for 1 hour or more. Slice and serve!

Notes

Use parchment paper and a powdered sugar towel for an easy roll without sticking.

Nutrition

Serving Size: 1 slice
Calories: 210 kcal
Sugar: 28 g
Sodium: 314 mg
Fat: 5 g
Carbohydrates: 36 g
Fiber: 1 g
Protein: 5 g