Can I use homemade pumpkin puree?

Absolutely! I've made it both ways, and homemade pumpkin puree gives such a fresh, vibrant flavor. Just make sure it's thick like canned puree - if it's watery, strain it in cheesecloth first. The consistency makes all the difference in how the sponge turns out.

Why did my pumpkin roll crack when I rolled it?

Don't panic! Most cracks happen if you bake the sponge too long (dry = crack) or wait too long after baking to roll it. Here's my foolproof trick: roll it in the towel immediately while it's still warm and flexible. That "muscle memory" sets the shape perfectly for when you add the cream cheese filling later.

Can I make this ahead for Thanksgiving?

Yes! This pumpkin roll actually tastes better after chilling overnight - the flavors meld beautifully. Just wrap it tightly in plastic wrap after assembling and store in the fridge for up to 2 days. Add the final powdered sugar dusting right before serving so it doesn't dissolve.

What's the secret to the cream cheese filling not being lumpy?

Three words: room temperature ingredients! Take your cream cheese and butter out at least 1 hour ahead. If you're impatient like me sometimes, you can microwave them in 5-second bursts (but no longer or they'll melt!). Beat everything until you can't see a single lump - it should look like fluffy clouds!

Pumpkin Roll Perfection: 3 Secrets to a Crack-Free Dessert

Pumpkin Roll with Cream Cheese Filling

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A bakery-style Swiss roll with a spiced pumpkin sponge and creamy filling, perfect for fall and holiday gatherings.

Author: Sophia Collins
Prep Time: 20 min
Cook Time: 15 min
Total Time: 1 hr 35 min
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3/4 cup all-purpose flour
1 tsp baking powder
2 tsp pumpkin pie spice
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 tsp vanilla extract
8 oz cream cheese, softened
1 cup powdered sugar
6 tbsp butter, softened
1 tsp vanilla extract

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Instructions

Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
Whisk flour, baking powder, pumpkin pie spice, and salt in a bowl.
Beat eggs and sugar until thick. Mix in pumpkin puree and vanilla.
Fold dry ingredients into wet until just combined. Spread batter evenly in the pan.
Bake for 13-15 minutes until the cake springs back when touched.
Lay a clean kitchen towel on a flat surface. Dust with powdered sugar.
Flip the warm cake onto the towel. Peel off parchment paper.
Roll the cake and towel together from the short end. Cool completely.
Beat cream cheese, powdered sugar, butter, and vanilla until smooth.
Unroll the cake, spread filling evenly, then re-roll without the towel.
Chill for at least 1 hour before slicing.

Notes

Use room temperature ingredients for smoother filling.
Dust the towel well with powdered sugar to prevent sticking.
Chill before slicing for clean cuts.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 28g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 4g
Cholesterol: 85mg

Find it online: https://kitchenuser.net/perfect-pumpkin-roll-recipe/