The Best Gluten Free Pumpkin Roll Recipe (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.

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.

As the pumpkin roll cools, it has a tendency to form a little bit of condensation on the outside. This can cause it to feel a little wet or sticky. That's where the powdered sugar comes in! Not only does it add a little bit of extra sweetness, but it helps absorb some of that excess moisture.

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 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. After the cutting the slices I need to serve, I like to wrap the remaining pumpkin roll in plastic wrap and store it in the fridge.

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.

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.

Function. A jelly roll pan has one-inch rims, which makes it ideal for working with liquid batter or food that releases juices as they cook. A cookie sheet only has one raised rim (for ease of handling), so it's not great for working with liquids like the Dutch Oven is.

Bake the cake for about 13-15 minutes, or until the top of the cake springs back when lightly touching the center. While the cake is baking, prepare a sheet of parchment paper by sprinkling powdered sugar over it. You can also use tinfoil if you do not have parchment paper.

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.

Why is the top of my pumpkin roll sticky? ›

There are a few reasons that the outside of your cake might be sticky or “wet” to the touch. Here's how to avoid that dilemma: Roll the cake while it is still warm from the oven. Letting the cake cool before you roll it the first time is one of the most common reasons for cracks or other issues.

Once cool, refrigerate it (rolled in the parchment paper) for up to one day, before frosting. Once you have fully assembled your pumpkin roll, you can also store it in the refrigerator for a few days!

Cakes, Quickbreads, and Muffins

If you've baked a cake before you're probably familiar with the "toothpick test." Many recipes tell you to stick a cake tester, skewer, or toothpick into the middle of the cake and if it comes out clean, the cake is done.

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.

To ensure the swiss roll is assembled without a crack make sure to roll the cake sheet when warm. The cake has greater flexibility when warm, so it can easily be moulded to your preferred shape. That way later, when it is layered with cream, it is significantly easier to shape.