Pumpkin Roll help
So I've been asked to make pumpkin rolls for the upcoming holidays. My problem is I've never made a pumpkin roll in my life, and only eaten it once, many years ago. I can make jelly rolls and filled cake rolls; I'm familiar with the assembly process. What I don't know is:
What makes a good pumpkin roll?
Is the cake sponge-like? Dense? Is the filling more like whipped cream or more like cream cheese?
What's the best description of the perfect pumpkin roll?
Recipes would be appreciated but not essential. What I need is to figure out what a pumpkin roll is supposed to be!
UPDATE:
Thanks so much! I have a better idea of what the ideal pumpkin roll should be - a pumpkin sponge cake, with a filling like cream cheese frosting, only lighter. I'll be making a trial run in a few days & let you guys know how if works. Thanks again!
What makes a good pumpkin roll?
Is the cake sponge-like? Dense? Is the filling more like whipped cream or more like cream cheese?
What's the best description of the perfect pumpkin roll?
Recipes would be appreciated but not essential. What I need is to figure out what a pumpkin roll is supposed to be!
UPDATE:
Thanks so much! I have a better idea of what the ideal pumpkin roll should be - a pumpkin sponge cake, with a filling like cream cheese frosting, only lighter. I'll be making a trial run in a few days & let you guys know how if works. Thanks again!