Pumpkin Roll Recipe - The Cookie Rookie® (2024)

FAQs

What is the secret to rolling a pumpkin roll? ›

Roll the cake while it's hot!

This is the secret to a perfectly-swirled roll cake. While the cake is still hot, use the parchment to transfer the cake from the baking pan onto a clean kitchen towel. Using the towel as a hot mitt, roll the cake into a tight spiral from the narrow side.

Pumpkin Roll Ingredients

You likely have most of the ingredients you'll need on hand. If not, here's what to add to your grocery list: For the Cake: eggs, sugar, pumpkin puree, cinnamon, all-purpose flour, and baking soda. For the Filling: cream cheese, confectioners' sugar, butter, and vanilla extract.

A moist cake has less chance of cracking. Overbaking could also be the culprit. The thin layer of cake batter in the typical 15- by 10- by 1-inch baking pan takes only about 10 to 15 minutes to bake. Check your cake after 8 or 9 minutes and watch closely until it tests done.

Does a pumpkin roll need to be refrigerated? Yes, store it in the refrigerator. Once you have spread the cream cheese filling and rolled the pumpkin roll back into a log, wrap it in plastic wrap and leave it in the refrigerator for at least 1 hour before serving!

Overworking the flour into the egg mixture will activate the gluten and make the pumpkin sheet cake tough and harder to roll. Roll the cake as soon as it is removed from the oven. The best way to prevent the cake roll from cracking is to roll the cake up in the kitchen towel as soon as it comes out of the oven.

If you let the cake cool before you roll it, then it will just break. If you roll while it's too hot, the powdered sugar will melt and it will be sticky.

Rolling Up a Pumpkin Roll

Rolling up a hot cake will theoretically keep it from cracking and ensures that it's pliable and can be unrolled, slathered with filling, then rolled back up.

combined with our taste-perfect vanilla ice cream.” The first version of what is commonly referred to as a pumpkin roll appeared in 1977 as the sourdough pumpkin roll in the recipe book Rita Davenport's Sourdough cookery by Rita Davenport.

If your pumpkin spice bread is gummy or undercooked in the center, it's typically because it either 1) needed more time to bake in the oven or 2) the batter was too wet, which led the bread to collapse in on itself a bit (this happens if you measure ingredients by volume, rather than by weight: it's easy to ...

I always recommend that the cake get rolled into the towel as soon as it comes out of the oven. When the cake is rolled while warm, the heat and moisture will help lead to a crack free cake. The cake is much more likely to crack if it is rolled when cooled.

How many calories are in a pumpkin roll? ›

Dutch Country Homemade Pumpkin Roll With Cream Cheese Filling (1 slice) contains 39g total carbs, 38g net carbs, 8g fat, 3g protein, and 240 calories.

Sticky cake and cupcake tops are from a reaction with sugar and water. Sugars are hygroscopic, meaning they attract water. Within baked goods, sugars help maintain a moist and tender crumb. Sugar on the exposed tops, however, will grab water from humid air, creating a wet or sticky top.

My pumpkin rolls always crack; what am I doing wrong??

The cake is much more likely to crack if it is rolled when cooled. You also want to pull the cake from the oven as soon as it is done baking. An over-baked cake is much more likely to crack, even if rolled while it is hot from the oven.

Make sure you roll up the cake when it's hot out of the oven. If you let it cool much at all, it will risk cracking when rolling or unrolling. I highly recommend using a scale to measure your flour as it's the most accurate method and will prevent you from ending up with a dense cake.