Easy Pumpkin Roll Food

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FAVORITE PUMPKIN CAKE ROLL



Favorite Pumpkin Cake Roll image

This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four cake rolls at a time. -Erica Berchtold, Freeport, Illinois

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 13

3 large eggs, separated, room temperature
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
FILLING:
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
Additional confectioners' sugar, optional

Steps:

  • Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 285 calories, Fat 12g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 261mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.

EASY PUMPKIN ROLL RECIPE



Easy Pumpkin Roll Recipe image

This easy pumpkin roll recipe is a favorite you'll make year after year. It's easy to freeze and serve, or perfect for holiday neighbor gifts.

Provided by Heidi

Categories     Dessert

Time 1h45m

Number Of Ingredients 16

3 eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1/2 small lemon (juiced)
3/4 cup all-purpose flour (sifted)
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon kosher salt
1 cup chopped nuts (optional)
1/2 cup powdered sugar
1 cup powdered sugar
1-8 ounce package cream cheese (brick-style) (softened)
4 tablespoons butter (softened)
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375°F.
  • In the bowl of a stand mixer, beat the eggs for 5 minutes, then gradually add sugar. Stir in the pumpkin and lemon juice until well blended.
  • In a medium size bowl, mix together the flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into the pumpkin mixture until just blended. Take care not to over mix the batter so it stays light.
  • Spread the mixture onto a 10x15-inch baking sheet or jelly roll pan lined with parchment paper, leaving a 1/2 inch space from the sides of the pan. Top the pumpkin mixture with the chopped nuts if desired.
  • Bake for 12-15 minutes. Use a paring knife around the edges of the cake to to loosen it from the pan.
  • Generously sift powdered sugar on a clean, fine napped dish cloth or flour sack. After removing the pumpkin cake from the oven, immediately invert onto the powdered sugar covered dish cloth. Sprinkle with more powdered sugar and roll the cake up in the dish towel. Allow to cool completely.
  • While the cake is cooling, make the frosting. Mix the powdered sugar, cream cheese, butter and vanilla in a small bowl until smooth. Once the cake has cooled completely, unroll it. Spread the cream cheese mixture evenly over the cake. Roll up again and chill. Slice into pieces and serve or freeze.

Nutrition Facts : Calories 336 kcal, Carbohydrate 49 g, Protein 5 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 64 mg, Sodium 186 mg, Fiber 2 g, Sugar 39 g, ServingSize 1 serving

EASY PUMPKIN ROLL



Easy Pumpkin Roll image

This Pumpkin Roll recipe is a classic fall dessert! I've simplified the process making it easier than ever!

Provided by Shelly

Categories     Cake

Time 35m

Number Of Ingredients 12

3 large eggs
2/3 cup pumpkin puree (like Libby's)
1 cup light brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup all purpose flour
6 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 2/3 cup powdered sugar
1/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F.
  • Line a 10×15- inch jelly roll pan with parchment paper, leaving about an inch of extra parchment at the ends, for easy removal. Very lightly coat the parchment with nonstick spray. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment, add in the eggs and mix on medium until lightly beaten.
  • Add in the pumpkin, brown sugar, pumpkin pie spice, vanilla, baking soda, and salt and mix for 1 minute until smooth.
  • Turn mixer to low and add in the flour, mixing for 30 seconds, or until smooth, scraping the sides of the bowl as necessary.
  • Spread the batter into the prepared pan evenly.
  • Bake for 15 minutes, or until the cake is set and a toothpick comes out clean. As soon as the cake comes out, while hot, lift the cake out of the pan using the parchment paper and place on a heat safe surface.
  • Leaving the parchment paper on the cake, roll it up carefully starting with the narrow end, placing it on a wire rack seam-side down to cool completely.
  • While the cake is cooling, prepare the filling. In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together for 1 minute on medium speed until smooth.
  • Add in the powdered sugar and vanilla and mix for another minute until creamy, scraping the sides of the bowl as necessary.
  • When your cake is cooled, carefully unroll it. Using an offset spatula, spread your cream cheese filling evenly onto the cake, leaving 1- inch around the edges.
  • Now carefully roll the cake back up tightly, but pull the parchment paper away from the cake as you do so. Once you have it rolled up, place it on a baking sheet or serving dish, cover airtight and place in to the refrigerator for at least 30 minutes, or until ready to serve.
  • Dust with powdered sugar before slicing and serving.

Nutrition Facts : Calories 258 calories, Sugar 25.2 g, Sodium 264.9 mg, Fat 12.1 g, SaturatedFat 6.8 g, TransFat 0 g, Carbohydrate 34 g, Fiber 0.8 g, Protein 4.2 g, Cholesterol 85.2 mg

PUMPKIN ROLL I



Pumpkin Roll I image

An easy pumpkin roll dessert that tastes great.

Provided by Jackie Smith

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 10

Number Of Ingredients 11

3 eggs, beaten
1 cup white sugar
½ teaspoon ground cinnamon
⅔ cup pumpkin puree
¾ cup all-purpose flour
1 teaspoon baking soda
2 tablespoons butter, softened
8 ounces cream cheese
1 cup confectioners' sugar
¼ teaspoon vanilla extract
confectioners' sugar for dusting

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
  • In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
  • Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
  • Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
  • Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
  • When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 42.2 g, Cholesterol 86.9 mg, Fat 11.8 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 230.9 mg, Sugar 33.6 g

MOM'S SIMPLE PUMPKIN ROLL



Mom's Simple Pumpkin Roll image

This is mom's basic pumpkin roll recipe. Very simple for a simply wonderful alternative to the pumpkin pie.

Provided by JillQH

Categories     Dessert

Time 30m

Yield 10 serving(s)

Number Of Ingredients 12

3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup self-rising flour, sifted
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 cup powdered sugar, sifted
1 (8 ounce) cream cheese, softened
1/4 cup margarine, softened
1 teaspoon vanilla
powdered sugar, sifted, for rolling and for decoration

Steps:

  • Preheat oven to 350 degrees.
  • Beat eggs for 5 minutes to make fluffy.
  • Add sifted self-rising flour, sugar, and spices along with pumpkin. Mix through.
  • Spread mixture into a greased & floured 10"x15" baking pan (a large cookie sheet will work fine).
  • Bake for 15 minutes.
  • Take a medium sized kitchen towel (one that is larger than the cookie sheet), lay it flat and heavily sprinkle with sifted flour.
  • Invert cake onto towel, and roll cake and the towel together. Cool in fridge.
  • Combine softened cream cheese, softened margarine, sifted powdered sugar and vanilla with mixer.
  • Once pumpkin cake is cooled, unroll and spread all cream cheese icing over cake.
  • Reroll cake, but make sure to not put too much pressure on cake, as icing will ooze out the sides.
  • Place seam side down and refridge again.
  • Sprinkle top with extra sifted powdered sugar for decoration.

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