How do I make pumpkin rolls not chewy?

Question

I have been making pumpkin rolls and they seem to be chewy rather than moist and soft. I have not found any different recipes to try, but there are different methods of preparation.

My recipe is: 2/3 cup pumpkin puree, 3 eggs, 1 cup sugar, 1 tsp lemon juice. Mix well and then add 3/4 cup flour, 1 tsp baking powder, and pumpkin pie spices. Bake at 350 for 15 mins, cooked on wax paper in a jelly roll pan.

Are there any ingredients I should add or change the quantity of to make this not be chewy and to make it more moist and soft?

Thanks!

Answer 1

If you are referring to a Pumpkin Cake Roll; my recipe is almost the same and I bake mine at
375 degrees.....PLUS you have to beat the eggs for a full 5 minutes. And add the sugar gradually, while beating mixture. Try this recipe:

WENDY's PUMPKIN CAKE ROLL:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup walnuts, finely chopped (optional)

Filling:
1 cup powdered sugar
8 oz. cream cheese
4 Tablespoons butter
1/2 teaspoon vanilla extract

In large bowl, beat eggs for 5 minutes. Add sugar gradually, beating well. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Fold dry ingredients into egg mixture. Spread batter into greased and floured 15 x 10 x 1" cookie sheet. Top with finely chopped nuts.

Bake at 375 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake (nut side down) on a clean kitchen towel sprinkled with powdered sugar. Start at narrow end (corner) roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.

Unroll cake, and spread on filling. Roll up cake,(without the towel) lengthwise this time end to end and sprinkle with powdered sugar. Chill at least 1 hour. Slice and serve. Keep refrigerated.

Answer 2

PUMPKIN JELLY ROLLS

3 eggs, beaten 5 minutes
1 cup sugar
3/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
2/3 cup pumpkin, canned

FILLING:

1 cup powdered sugar
8 ounces cream cheese
5 tablespoons butter
1 teaspoon vanilla extract

Add remaining ingredients to beaten eggs. Pour into well greased cookie sheet. Sprinkle with 1 cup chopped pecans. Bake 15-20 minutes at 375 F. Turn out on a tea towel. Sprinkle with powdered sugar. Roll into a roll. Let cool.
Filling: Mix powdered sugar, cream cheese, butter, and vanilla.

When cake is completely cool, unroll cake and spread on filling. Remove towel, roll back into a roll.

Serving Size: 12

Hope this helps you.......................

Answer 3

Try baking at 375ºF for 15-20 min. and see if that doesn't dry them out a bit more for you. "Chewy" sounds like you're describing "underbaked" to me.

Answer 4

You may be over mixing the batter.