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Since I posted the Pumpkin Roll on Monday, my email inbox has been overflowing with questions about this festive Thanksgiving dessert.

Like I said in my original post, I’ve been making Pumpkin Rolls since I was a kid – so I could probably make one in my sleep. However, I realize that’s not the case for many of you. Since I’ve received some really great questions about the process, I thought I’d dedicate a post to some Pumpkin Roll Q & A.

I hope you find this post informative and it helps you to create this delicious, festive, show stopping Thanksgiving dessert.

If I didn’t address something, feel free to leave a comment in this post or shoot me an email at jamie@mybakingaddiction.com.

Q: What’s a jelly roll pan and what brand do you recommend?

A: A jelly roll pan is a baking pan that is similar to a cookie sheet. It has raised sides, which will keep your pumpkin roll batter from spilling over the edges. Here is a link the Chicago Metallic pan that I use in my kitchen. I prefer a non-stick finish for this recipe.

Q: Do I need to use parchment paper? If so, where can I find it?

A: Yes, back in the day, my Nana used wax paper, but I only use parchment. You can find parchment paper near the foil and plastic wrap at your local market. Make sure you spray the parchment with non-stick cooking spray as stated in the recipe.

Q: How do ensure an even layer of batter in the pan?

A: Once my pan is prepped according to the directions, I pour the batter in and spread it around using a small offset spatula. Once it looks pretty even, I’ll tap the pan on the counter a couple of times. By spreading the batter evenly, you’ll end up with a uniformly shaped rectangle, which will create a visually appealing and even roll.

Q: How do I turn my cake out onto the towel without it cracking?

A: Since you are working with a hot pan, be sure to wear oven mitts when turning your cake.
Place your tea towel directly onto a cooling rack. Hold the sides of the towel tightly against the cooling rack and invert the cooling rack onto your jellyroll pan. Flip the pan and the cooling rack at together and your cake will end up on the tea towel. Now you can peel away the parchment and roll the cake.

Q: What kind of towel do you use?

A: I don’t recommend using a regular kitchen towel because the fibers can distribute onto your cake. I use a variety of tea towels that I purchased from Cost Plus World Market. Tea towels are typically made from linen and are lint free, so they are ideal for this recipe. Make sure your towels are clean, but as a reader pointed out, you definitely don’t want to use highly fragranced laundry soap or fabric softener to wash your towels because the scent and flavor will permeate your cake. I’m thinking a lavender flavored Pumpkin Roll may be a bit of a Thanksgiving flop!

Q: My Pumpkin Rolls always crack, what am I doing wrong?

A: I always recommend that the cake get rolled into the towel as soon as it comes out of the oven. When the cake is rolled while warm, the heat and moisture will help lead to a crack free cake. The cake is much more likely to crack if it is rolled when cooled.

Q: How tightly should I roll the cake?

A: Once you turn the cake onto the tea towel and peel away the parchment, you’ll need to roll the cake in the towel. I usually roll them pretty tight – this will ensure that you end up with those gorgeous spirals of filling.

Q: Once rolled, how long should I allow my cake to cool?

A: You want the cake to cool completely before filling it. This will ensure that your cake holds its rolled shape.

Q: Your filling is so even? How do you fill your Pumpkin Rolls?

A: I simply unroll my cooled cake and pile the cream cheese filling into the center. Then I use a small offset spatula to evenly spread the filling across the cake. I like to leave about leave about ½ inch around the perimeter of the cake bare. This keeps the cake filling from oozing out the sides after it is rerolled.

Q: How do I store the Pumpkin Rolls once they are filled?

A: Once I fill and reroll my Pumpkin Rolls, I wrap them tightly in a piece of plastic wrap and then again in a layer of foil – making sure that the ends are sealed well. At this point you can store them in the refrigerator for a few days or you can freeze them for up to a month. Remove the roll to room temperature about an hour or so before serving. It’s also easier to cut when it is frozen. So I’ll typically slice it right out of the freezer then arrange on a platter for about an hour. I prefer my Pumpkin Roll to be chilled as opposed to room temperature – in fact, also adore it frozen!

Now head on over to my Pumpkin Roll Recipe!

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100 Comments

  1. Jen @ Savory Simple says:

    These are wonderful tips! This is exactly how they taught us to do it at culinary school.

  2. Sharon C says:

    Thank you, these tips make me much more confident in attempting to make my first jelly roll!

  3. Ann P says:

    Wonderful tips! Those are some things i never thought of before! I’m really glad I read this before attempting a pumpkin roll :)

  4. Rachel @ Baked by Rachel says:

    Great tips and extra explanations! I’m still amazed by the roll. I’ve never had one or made one. I’ll have to put it on my to do list :)

  5. Maggie @ A Bitchin' Kitchen says:

    Thanks for this post! It makes me significantly less nervous about trying one out this Thanksgiving!

  6. Pretty. Good. Food. says:

    I made this yesterday (before the tips and tricks post) and it came out awesome. Would have loved the trick about flipping the tea towel and pan in one smooth motion. That, I found a little difficult, but not impossible. Tastes delicious even though I spread the filling too close to the edges and we had some…shall we say: oozing issues. As it turns out, no one complains about TOO much cream cheese filling ;)! Thanks for the tips and tricks as well as a delicious tasting recipe! Can’t wait to make it again for Thanksgiving!! :)

  7. Veronica says:

    Thank you for all the tips, I love your blog, and recipes, I actually made your chocolate stout cake a few weeks ago and it was a BIG hit. Thank you

  8. Melissa @ Kids in the Sink says:

    It’s great to see a tips on this since it can be such an overwhelming thing to do. I still haven’t attempted to make a roll of any sort by myself but my best friend makes awesome pumpkin rolls and even red velvet ones!

  9. ButterYum says:

    This is a great list of tips. I also find trimming the edges of the cake before rolling helps, especially if they’re a little over baked or dry.

    :)
    ButterYum
    PS – I’ve never found the need to spray parchment, but better safe than sorry I suppose.

  10. Victoria (District Chocoholic) says:

    I love all these tips – simple to use but they sound like they’ll make a beautiful pumpkin roll. Thanks!