Why did my pumpkin roll crack when I unrolled it?

Cracks usually happen when the cake is rolled too cool or is overbaked. Make sure to roll the cake while it's still warm from the oven, and don't overbake it - 15 minutes should be perfect. Small cracks can be hidden with the filling and won't affect the taste.

Can I make this without a jelly roll pan?

A jelly roll pan is ideal, but you can use a rimmed baking sheet with similar dimensions. The most important thing is that the cake bakes to the right thickness - not too thick or it won't roll properly, and not too thin or it will crack.

How do I prevent the filling from oozing out the sides?

Chill the roll thoroughly before slicing. Also, don't overfill the cake - spread the filling evenly but not too thickly. If some filling does escape, simply scrape it away before garnishing for a cleaner presentation.

Can I substitute the pumpkin puree with something else?

Yes, you can use sweet potato puree or butternut squash puree as alternatives. Just make sure whatever you use has a similar consistency to canned pumpkin puree, and adjust the spices if needed.

Pumpkin Roll with Toffee Filling Recipe

Name: Pumpkin Roll with Toffee Filling Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 10 min
Ingredients: 3 large eggs; ⅔ cup granulated sugar; ⅓ cup packed brown sugar; ⅔ cup canned pumpkin puree; ¾ cup all-purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; 1 tablespoon pumpkin pie spice; ¼ teaspoon salt; 1 (8 oz) block cream cheese, room temperature; 6 tablespoons butter, softened; 1 teaspoon vanilla extract; 1 cup powdered sugar, sifted; ½ cup toffee bits; Caramel sauce, for serving

Description

A deliciously spiced pumpkin roll cake filled with creamy toffee-flecked frosting. Perfect for autumn celebrations and delicious as a dessert or indulgent snack.

Ingredients

Units Scale

For the Cake:

- 3 large eggs
- 2/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2/3 cup canned pumpkin puree
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt

For the Filling:

1 (8 oz) block cream cheese, room temperature
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar, sifted
1/2 cup toffee bits
Caramel sauce, for serving

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Instructions

Preheat the oven: Heat the oven to 350°F and line a 15 x 10 jelly roll pan with parchment paper.
Prepare the wet ingredients: Using a hand mixer (or stand mixer), beat the eggs, sugar, brown sugar, and pumpkin puree together in a bowl.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Then mix the dry ingredients into the wet ingredients, beating until just combined.
Bake the cake: Pour the batter into the prepared jelly roll pan and spread it out evenly. Bake for 15 minutes, or until cooked through.
Roll the cake: Remove from the oven and carefully fold one end of the parchment paper over the cake. Roll the warm cake into a roll with the parchment paper intact. Place on a cooling rack and let it cool completely.
Make the filling: Using a hand mixer (or stand mixer), beat the cream cheese, butter, vanilla, and powdered sugar together until smooth and creamy.
Assemble the roll: Unroll the cooled cake and spread the filling evenly across it, ensuring the icing reaches all edges. Sprinkle the filling with toffee bits, reserving a small amount for garnish.
Roll and chill: Roll the cake back up tightly and place it on a serving plate. Wrap with cling wrap or foil and refrigerate until ready to serve.
Serve: Just before serving, drizzle with caramel sauce and sprinkle the reserved toffee bits on top. Slice and enjoy!

Notes

Ensure the cake is completely cool before spreading the filling to prevent it from melting.
Reserve a small amount of toffee bits for garnishing to give the roll a professional-looking finish.
Wrap the roll tightly in cling wrap to maintain its moisture while chilling.
For clean slices, use a sharp knife and wipe it clean between each slice.

Nutrition

Serving Size: 1 slice