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Its design allows air to circulate freely around the cookies so they bake and brown evenly. A jelly-roll pan (either 15 Â½ by 10 Â½ inches or 18 by 12 a.k.a. a half-sheet pan) has 1-inch-high sides and is perfect for making cake rolls; it can stand in for a cookie sheet in a pinch. It's also a terrific roasting pan for veggies and more.
Preheat your oven to 350Â°F. Spray a jelly roll baking sheet (15.5â³ x 10.5â³) with cooking spray. Line with wax paper and spray again (donât forget the sides). Set aside. Beat eggs on high speed for 5 minutes, or until frothy. Add sugar and mix until combined. Stir in pumpkin, spices, flour, baking powder, and salt. Spread in prepared jelly roll pan, and smooth as much as you can. Bake for 25-30 minutes, or until cake springs back when gently pressed in the center.