How do I make pumpkin rolls not chewy?

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?


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.

You may be over mixing the batter.


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


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…………………..

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