Pumpkin Roll Question...

Baking By pooker Updated 7 Dec 2005 , 5:02pm by pooker

pooker Posted 18 Nov 2005 , 4:04pm
post #1 of 89

I have some requests for pumpkin rolls, but I've never made them before. I got a recipe from this site, but I have one question.

I do not have a jelly roll pan. Can I use a cookie sheet? Please forgive me if you want to roll your eyes right now - icon_lol.gif and icon_rolleyes.gif - I am just looking to avoid paying for something that, to me, is just a cookie sheet.

Is this dumb? Has anyone done it?


88 replies
sweetbaker Posted 18 Nov 2005 , 4:16pm
post #2 of 89

I feel the same way. I don't want to have to buy a jelly roll pan if I could just use a cookie sheet. I haven't tried it yet but I don't see why it wouldn't work if the size is close to what recipe states. Hopefully someone has tried it with a cookie sheet and can let us know.

ge978 Posted 18 Nov 2005 , 4:30pm
post #3 of 89

Yeah!!!Finally a question I can answer. You do not need a jelly roll pan at all. I do about 25 of these a year and I always use a cookie sheet.

Lay your wax paper on the cookie sheet. Make sure you use a spray or shortening to grease it(I like the spray) - I've used sheets with the sides and without - both work just fine

Pour your batter on the wax paper - smooth it out

Bake in the oven - don't over bake it though

When you take it out of the oven immediately flip over onto a towel(with no fuzzies) and peel off the wax paper

roll up the cake in the towel and I put it in the freezer until it cools down - Then spread on the cream cheese mixture when it cools, roll it back up and wrap it
Can you tell I get excited about pumpkin rolls icon_biggrin.gif

ge978 Posted 18 Nov 2005 , 4:32pm
post #4 of 89

Oh, by the way I don't think its a dumb question at all....I didn't know until I tried it. That's what we are all here for!

Misdawn Posted 18 Nov 2005 , 4:32pm
post #5 of 89

I couldn't have said itbetter myself ge978!

ge978 Posted 18 Nov 2005 , 4:37pm
post #6 of 89


sweetbaker Posted 18 Nov 2005 , 4:48pm
post #7 of 89

Thanks ge978!!

ge978 Posted 18 Nov 2005 , 5:05pm
post #8 of 89

No problem..I'm happy when I can help. If anyone has anymore questions let me know- pumpkin rolls are my biggest seller at Thanksgiving. I think I might double my usual this year!

pooker Posted 18 Nov 2005 , 6:52pm
post #9 of 89

Oh, thank goodness! Thanks for the tips, too!

BTW-where in Ohio are you? I'm inbetween Akron and Canton! icon_lol.gif

ge978 Posted 18 Nov 2005 , 7:13pm
post #10 of 89

No problem...happy to help. By the way, what do you charge for your pumpkin rolls?

pooker Posted 18 Nov 2005 , 7:20pm
post #11 of 89

I don't know? icon_razz.gif People my mom works with are wanting me to make some. There used to be a girl in her office that made them, and they all went ga-ga over them. She's been gone for a few years, but they still ask my mom for them! So I'm going to try to make one and see how it goes. I'll have to ask my mom if she remembers what thet girl charged...

MrsMissey Posted 18 Nov 2005 , 7:45pm
post #12 of 89

..just to add a note..I dust the cheesecloth )or if you prefer a towel) with powdered sugar so that it doesn't stick to it when I turn it out!

pooker Posted 18 Nov 2005 , 7:53pm
post #13 of 89

Ooh, another great tip - thanks!!! thumbs_up.gif

tcturtleshell Posted 18 Nov 2005 , 8:01pm
post #14 of 89

That was a great tip!! Ok.. now I want to make a pumpkin roll. Could you give me a good recipe? I've never made one so I'll need a lot of tips!! Thanks so much!!

Cake_Geek Posted 18 Nov 2005 , 8:13pm
post #15 of 89

I've used powdered sugar on a towel with good results but have gotten better results using granulated sugar.

Misdawn Posted 18 Nov 2005 , 8:16pm
post #16 of 89

TC...you can go to www.verybestbaking.com and they have lots of recipes (They make Libby's pumpkin.)
Here's their recipe for the pumpkin roll:

melodyscakes Posted 18 Nov 2005 , 8:16pm
post #17 of 89

hey guys, i have an awsome pumkin roll recipe, but have to get ready for my craft show for tomorrow, so i cant type it in now, but if you still need it sunday i would be very happy to post the recipe.

melodyscakes Posted 18 Nov 2005 , 8:17pm
post #18 of 89

.....in case your wondering why im on while i have so much to do today,,,i am adicted and am actually wolfing down lunch as i check out new post. haha as soon as lunch is over, its back to work

ge978 Posted 18 Nov 2005 , 8:19pm
post #19 of 89

This is the recipe I use - I got it from allrecipes.com - I will tell you to make sure you beat those eggs for 5 minutes as they say in the directions - it makes a difference. I tend to deviate from recipes so I add a little more pumpkin than they say and cut the sugar down to 3/4cup sometimes because the filling is sweet also. I also don't bake it as high or as long as they say.
MrsMissey - I forgot to add about dusting with powdered sugar - its a very important step - if not, it could stick to the towel

3 eggs
2/3 cup canned pumpkin
1 cup white sugar
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 cup all-purpose flour
1/2 cup chopped walnuts
confectioners' sugar for dusting

2 tablespoons butter, softened
8 ounces cream cheese
3/4 teaspoon vanilla extract
1 cup confectioners' sugar


Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, salt and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Misdawn Posted 18 Nov 2005 , 8:21pm
post #20 of 89

Hey melodyscakes....glad to know I'm not the only one that does that!

crp7 Posted 18 Nov 2005 , 8:32pm
post #21 of 89

Ok, REALLY silly question. When you roll it up at first when it is still warm do you roll the towel into it or just roll the cake part using the towel?
Does that even make sense?
I have always wondered about that part. (Can you tell I am really good at overanalyzing things?)


sweetbaker Posted 18 Nov 2005 , 8:37pm
post #22 of 89

Thanks for the tips.

Cindy, that is not a stupid question. I'm glad you asked. I think I might have rolled the towel up with the cake (LOL) but I think you use the towel as a guide. Anyone??

Misdawn Posted 18 Nov 2005 , 8:37pm
post #23 of 89

I hve always rolled the towel up in it. Because if your cake is really moist, it will all stick together while it sits.

Fishercakes Posted 18 Nov 2005 , 8:39pm
post #24 of 89

I have made a few of these and I always place a towel down cover it in powdered sugar and place the cake on top. I take the edge of the towel and fold it over about an inch of the cake (to prevent the cake from sticking to itself while rolled) and then start rolling. Cool about 15 to 25 minutes. Unroll, spread filling out and then start rolling again but this time without the towel. Then I wrap in plastic or waxed paper. top with a nice bow and it is now a nice present.

ge978 Posted 18 Nov 2005 , 8:40pm
post #25 of 89

I always roll it with the towel - I think otherwise when its hot the cake might stick to itself. I could be wrong on this, but I've always used the towel.
When I posted the recipe, I put that I don't bake them as long or at as high a temp., but sometimes I forget everyone's ovens are different so I would probably try it the way your recipe says and adjust it from there.

ge978 Posted 18 Nov 2005 , 8:42pm
post #26 of 89

icon_lol.gif I think we all must of been typing at the same time

Fishercakes Posted 18 Nov 2005 , 8:44pm
post #27 of 89

Yep, I think we are writing at the same time. icon_lol.gif

sweetbaker Posted 18 Nov 2005 , 8:47pm
post #28 of 89

Oh, duh! Thanks ge and Fisher. I hadn't thought about the cake sticking to itself. I guess I would have found out after reading the instructions. I also have the Libby's recipe (hadn't looked at it in a while). Oh, I guess leftovers should be refrigerated since cream cheese is part of the filling, right?

Fishercakes Posted 18 Nov 2005 , 8:48pm
post #29 of 89

yup. But wrap well because it will dry out! icon_lol.gif

sweetbaker Posted 18 Nov 2005 , 8:49pm
post #30 of 89

Barefoot Contessa, woo I tell you every time I see your name I think, oh my, Ina Garten is responding! LOL!! Just in case someone doesn't know, Food Network has a show called Barefoot Contessa.

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