Pumpkin Roll Pan Size Guide

Pumpkin rolls are a classic fall dessert, with a spiced pumpkin cake and a thick layer of cream cheese frosting inside. The cake is rolled up with a towel or parchment paper to prevent it from sticking to itself and to establish its shape. The size of the pan is important to ensure the cake is nice and thin, and a 10x15-inch jelly roll pan is typically recommended.

Rolling technique

The rolling technique is crucial to achieving the perfect pumpkin roll. Here are the steps to ensure a beautifully rolled cake:

Prepare the pan and parchment paper:

• Line a jelly roll pan or a standard-sized baking sheet (13x18 inches or 15x10 inches) with parchment paper.
• Grease the parchment paper and the pan to ensure the cake doesn't stick.
• For a mess-free experience, leave a little overhang on the long edges of the parchment paper to easily lift the cake from the pan after baking.

Roll the cake while warm:

• As soon as the cake comes out of the oven, run a knife around the edges of the pan to loosen it.
• Carefully lift the cake, along with the parchment paper, out of the pan and place it on a flat, heat-proof surface.
• Starting with the short end, gently roll up the cake with the parchment paper. You can use a thin kitchen towel or tea towel dusted with powdered sugar instead of parchment paper.
• Transfer the rolled cake to a wire rack and let it cool completely to room temperature, seam-side down, to prevent unrolling.
• Rolling the cake while warm sets the shape and prevents cracks, rips, or tears when you roll it again with the filling inside.

Unroll the cooled cake:

• Once the cake has cooled completely, carefully unroll it until it is mostly flat again. Go slowly to avoid breaking the cake.
• If the cake cracks a bit, don't worry; it will still taste delicious.

Spread the filling and re-roll:

• Using a spatula, spread the cream cheese filling evenly over the cake, leaving a border of about 3/4 inch to 1 inch on all sides to prevent the filling from spilling out.
• Carefully re-roll the cake, gently peeling away the parchment paper or towel as you go, until it is completely removed.
• Make sure to roll the cake tightly.

Chill and serve:

• Wrap the finished pumpkin roll tightly in plastic wrap and chill it in the refrigerator for at least an hour before serving.
• Before serving, dust the pumpkin roll with powdered sugar for an extra touch of sweetness and a beautiful presentation.

Pan size

The pan size is a crucial aspect of baking a pumpkin roll, as it needs to be the right size to ensure the cake is thin enough to roll easily. The standard size for a jelly roll pan is 15 x 10 inches, and this is the only size that works for this recipe.

Using a pan that is too small will result in a roll that is not as impressive, while a pan that is too large will make the cake too thin and brittle. It is important to note that the batter should be spread evenly in the pan, filling it to the edges, to ensure a consistent thickness.

Additionally, it is recommended to line the pan with parchment paper, leaving a little overhang on the long edges, to make it easier to lift the cake out after baking. This parchment paper can then be used to help roll the cake, preventing it from sticking to itself and creating a mess.

Some recipes suggest greasing the pan and lining it with wax paper, which is then greased and floured. This extra step may be useful if you are concerned about the cake sticking to the pan, but it is not necessary if you use parchment paper.

In summary, the success of a pumpkin roll cake relies on using the correct pan size, which is a 15 x 10-inch jelly roll pan, and lining it with parchment paper for easy removal and rolling.

Filling

The filling for a pumpkin roll is a cream cheese frosting. To make the filling, you will need cream cheese, butter, vanilla extract, and powdered sugar. For a simple filling, beat the ingredients together until smooth and fluffy. If the filling is too thin, add more powdered sugar. If it is too thick, add a small amount of water. The filling should be room temperature and have a medium consistency so that it is easy to spread but not so thin that it will ooze out of the cake when rolled.

Some recipes suggest using an electric mixer to beat the ingredients together until smooth. This can be done with a handheld or stand mixer. If you are using a stand mixer, use the paddle or whisk attachment.

The filling can be made while the cake is cooling. Once the cake has cooled, gently unroll it and spread the filling evenly over the cake, leaving a border of around half an inch to an inch. Then, carefully roll the cake back up without the parchment paper or towel.

Ingredients

The ingredients for a pumpkin roll are separated into two categories: those for the pumpkin cake and those for the cream cheese filling.

For the pumpkin cake, you will need:

• Flour
• Baking powder
• Baking soda
• Salt
• Eggs
• Vanilla
• Granulated sugar
• Pumpkin pie spice (or cinnamon, ginger, nutmeg, and cloves)
• Pumpkin puree

For the cream cheese filling, you will need:

• Cream cheese
• Powdered sugar
• Butter
• Vanilla

Storage

Pumpkin rolls are a popular dessert during the fall season, but they can be enjoyed all year round. To ensure your pumpkin roll stays fresh and delicious, there are several storage methods you can use, depending on how long you plan to keep it and whether or not you've sliced it.

Room Temperature Storage

If you plan to consume your pumpkin roll within two days of baking, you can store it at room temperature. First, dust the roll with powdered sugar, then wrap it tightly in plastic wrap. Store it on a flat surface in a cool, dry place away from direct sunlight. Make sure your kitchen is not too humid, as this could cause mould to grow.

Refrigeration

For longer storage, of up to one week, you can store your pumpkin roll in the fridge. As with room temperature storage, first dust the roll with powdered sugar, then wrap it tightly in plastic wrap or aluminium foil. Place it in an airtight container, separate from other food items, in your refrigerator.

Freezing

If you want to store your pumpkin roll for more than a week, freezing is a great option. You can freeze the roll whole or in slices.

#### Freezing an Unsliced Roll

To freeze an unsliced roll, first wrap it tightly in several layers of plastic wrap. Then, cover the wrapped package with aluminium foil. Finally, place it inside a Ziploc bag and clearly label it with the name and date. Frozen pumpkin rolls remain safe to eat indefinitely but taste better within the first one to two months of being frozen.

#### Freezing Sliced Roll

If you want to freeze your pumpkin roll in slices, first cut slices crosswise to form circular pieces. Dust all cut edges lightly with powdered sugar, then put the slices back together end-to-end to form a log shape again. Wrap the log tightly in plastic wrap and place it in the freezer.

When you're ready to enjoy your frozen pumpkin roll, let it thaw at room temperature until it's soft enough to serve.

Pumpkin rolls can be stored in the refrigerator for up to five days, or in the freezer for up to three months. If you're storing your pumpkin roll at room temperature, it's best to consume it within two days.

Frequently asked questions