Use a kitchen scale or fluff and level flour to avoid dry, brittle cake or cracking when rolling., Ensure none of the edges are tucked under the cake before peeling off parchment to avoid tearing., Rolling the cake while warm helps prevent cracking; re-roll from opposite side after 15 minutes to prevent sogginess., Mini pumpkin rolls can be made by slicing the sheet cake into thirds after baking and rolling each individually., If baking in a 10×15 jelly roll pan, reduce oven temperature to 350°F and bake for 12–15 minutes., Store wrapped in plastic wrap in the refrigerator for 3–4 days., Freeze wrapped tightly up to 2 months; thaw overnight in refrigerator before serving., Avoid pumpkin pie filling due to added seasoning and sweetness., Use a sharp knife chilled roll for clean slicing and wipe knife between cuts.