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 -
Is this dumb? Has anyone done it?
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.
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
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!
I couldn't have said itbetter myself ge978!
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!
Oh, thank goodness! Thanks for the tips, too!
BTW-where in Ohio are you? I'm inbetween Akron and Canton!
No problem...happy to help. By the way, what do you charge for your pumpkin rolls?
I don't know?
..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!
Ooh, another great tip - thanks!!!
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!!
I've used powdered sugar on a towel with good results but have gotten better results using granulated sugar.
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:
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.
.....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
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
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.
Hey melodyscakes....glad to know I'm not the only one that does that!
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?)
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??
I hve always rolled the towel up in it. Because if your cake is really moist, it will all stick together while it sits.
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.
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.
Yep, I think we are writing at the same time.
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?
yup. But wrap well because it will dry out!
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.