Easy Pumpkin Roll Topped With Maple Drizzle | Pumpkin Recipes (2024)

FAQs

What is the secret to the 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.

How do I keep my pumpkin roll from cracking? 1: Prep your tea towel with an even layer of powdered sugar. 2: Immediately roll the cake when it is hot out of the oven.

This last step is important because you don't want to deflate the pumpkin swiss roll batter. Otherwise, you will end up with a dense pumpkin roll. Spread the cake batter evenly in the prepared pan using an offset spatula and bake in the preheated oven until the cake is baked through.

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.

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.

To keep your cake from becoming sticky: Roll cake immediately after baking (make sure it's cool enough to handle, but still warm). Do not put warm cake in the fridge.

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

Leftover pumpkin roll can be wrapped in plastic wrap and refrigerated for up to 5 days.

Ruth Reichl's Tip: Roast Your Pumpkin Purée

Not only does roasting deepen the flavor of the pumpkin, but it bakes off some of the moisture in the purée, ensuring a more custard-like pie with less risk of a soggy crust.

Why does my pumpkin bread taste bland? Make sure to follow the recipe exactly. That means—don't leave out the salt, don't cut the amount of sugar, and use the specified amount of cinnamon. This is important because flour is what I like to call a “flavor thief”— it sucks the flavor out of ingredients.

Should a pumpkin roll be refrigerated? ›

Pumpkin rolls keep well in the refrigerator and freezer, so they're the perfect dessert to make ahead of time if you'd like. To store your pumpkin roll, wrap it up tightly in plastic wrap. Then you can either refrigerate it for up to 5 days, or freeze for up to 3 months.

If the pumpkin roll is sticking to the kitchen towel that you've rolled the cake in, then it could be because there wasn't enough powdered sugar on the towel. Moisture is another important factor.

A pumpkin roll holds up best when it is just coming out of the refrigerator. If it sits out too long, the filling gets warm and the roll starts to become loose.

When the toothpick comes out clean, the bread is done. If not, bake 5-10 minutes longer and recheck. PRO-Tip: Do not pull the loaves out without doing a toothpick check. If you remove the loaf too early, the middle will be raw.

Pumpkin rolls keep well in the refrigerator and freezer, so they're the perfect dessert to make ahead of time if you'd like. To store your pumpkin roll, wrap it up tightly in plastic wrap. Then you can either refrigerate it for up to 5 days, or freeze for up to 3 months.

You can strain it through a cheese cloth or line a sieve/fine mesh strainer with a paper towel set over a deep bowl and let it strain out for a couple of hours. And that's it! You've got pumpkin puree!