Question 1

HOW DO YOU KEEP A PUMPKIN ROLL FROM CRACKING?

Accepted Answer

A prepared pan is the key to removing the cake without cracking. I have used two methods to make this recipe. The first is to dump the cake out on a thin towel sprinkled with powdered sugar. You then roll up the cake inside the towel.
The second method is to line the pan with parchment paper, using the ends of the paper to lift the cake out of the pan. Having tried both methods, the parchment paper is the clear winner. See my detailed instructions in the recipe card at the end of the post.

Question 2

WHY DID MY PUMPKIN ROLL CRACK?

Accepted Answer

Pumpkin rolls usually crack if the cake cools too long before rolling or if it’s slightly overbaked. For best results, roll the cake while it’s still warm and pliable, then let it cool completely in the rolled shape.

Question 3

CAN YOU FREEZE A PUMPKIN ROLL?

Accepted Answer

Yes. Wrap the unsliced pumpkin roll tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Question 4

HOW DO YOU STORE A PUMPKIN ROLL?

Accepted Answer

Wrap the filled pumpkin roll tightly in plastic wrap and refrigerate. It will keep well for 2-3 days. Slice just before serving for the cleanest presentation.

Question 5

CAN I MAKE A PUMPKIN ROLL WITHOUT A 10x15-INCH PAN?

Accepted Answer

A 10×15-inch jelly roll pan works best, but you can use an 11×17 half sheet pan. If you do, build a parchment paper “dam” along the edges so the batter doesn’t spread too thin.

Question 6

CAN I MAKE A PUMPKIN ROLL GLUTEN-FREE?

Accepted Answer

Yes. Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. For best texture, let the batter rest for about 10 minutes before baking, and roll the cake gently while warm.

Question 7

CAN I MAKE THIS PUMPKIN ROLL AHEAD OF TIME FOR THANKSGIVING?

Accepted Answer

Yes. You can prepare a pumpkin roll 2 to 3 days in advance and store it tightly wrapped in the refrigerator. For longer storage, freeze it up to 3 months and thaw in the fridge overnight before serving. (For more holiday prep help, grab my Thanksgiving Planner.)

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