PUMPKIN ROLL
This classic pumpkin roll recipe is made with a delicious pumpkin cake, rolled up with a fluffy cream cheese filling. Always a crowd favorite, and easier than ever to make!
Provided by Lauren Allen
Categories Dessert
Time 25m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a jelly roll pan (15 x 10'') with parchment paper, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. (You can VERY lightly grease the parchment paper, if you want to, but you don't need to!)
- In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth.
- Add dry ingredients to the bowl and stir just until combined and no dry streaks remain.
- Spread the batter evenly in the prepared pan.
- Bake for 14-15 minutes until a toothpick inserted in the center comes out clean.
- Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface.
- While the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
- While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth.
- Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake.
- Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
- Dust the top with powdered sugar, if desired. You could use a duster, spoon, or even your fingers to lightly sprinkle it on top of the roll. Cut into slices and serve.
- Store in the fridge, covered, for up to three days.
- For more pumpkin treats, click here!
Nutrition Facts : Calories 260 kcal, Carbohydrate 27 g, Protein 5 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 108 mg, Sodium 353 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
CREAM CHEESE PUMPKIN ROLL
This is great for a Halloween or Thanksgiving dessert.
Provided by Junia Sonier
Categories Fruits and Vegetables Vegetables Squash
Time 2h50m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
- Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
- Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
- Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
- Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.
Nutrition Facts : Calories 308.1 calories, Carbohydrate 41.9 g, Cholesterol 92.6 mg, Fat 14.1 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 324.9 mg, Sugar 32.6 g
FAVORITE PUMPKIN CAKE ROLL
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
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.
PUMPKIN ROULADE WITH GINGER BUTTERCREAM
Steps:
- Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.
- In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.
- While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.
- Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt.
- To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.
PUMPKIN ROLL
Learn how to make Trisha Yearwood's easy Pumpkin Roll recipe, complete with a simple cream cheese frosting, for a show-stopping fall dessert.
Provided by Trisha Yearwood
Categories dessert
Time 1h20m
Yield 16 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.
- With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon.
- Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes.
- Invert the cake onto a wire rack. Sprinkle some of the confectioner' sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.
- With an electric mixer, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you're ready to slice and serve. Dust with confectioners' sugar just before serving.
PUMPKIN CREAM CHEESE ROLL
I love this recipe for the christmas holidays in place of the "Pumpkin Pie" The recipe came from my x(still friends)and was willing to share it with me, So its my pleasure to share it with you. Enjoy!
Provided by Johnney
Categories Kid Friendly
Time 45m
Yield 1 Roll, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Grease a jelly roll pan or a cookie sheet with four sides.
- Line with waxed paper, then grease and flour the wax paper.
- Sift 3/4 cup flour, baking powder, cinnamon, pumpkin pie spice, salt, and nutmeg onto some waxed paper.
- Beat eggs and sugar until thick.
- Add dry ingredients and stir in canned pumpkin.
- Pour into pan and and spread to all edges.
- Bake at 375 degrees for 15 minutes or until middle springs back when touched.
- Invert onto a damp towel that has been sprinkled with powder sugar.
- (I use a flour sack type towel, it works best) Carefully remove Waxed paper.
- Trim the edges off, then roll up in the towel and place on a rack to cool.
- Mix softened cream cheese, Powdered sugar, butter or margarine
- ,vanilla, pecans and *Golden Rasins (*Optional)
- When cake is cool carefully unroll and spread filling almost all the way to the edge.
- Using your towel to help, roll the roll back up, (it will be moist so as I'm rolling I sprinkle with more powder sugar, this will keep it from sticking to your fingers).
- Once rolled up, wrap in plastic wrap and refridgerate.
- When ready to serve remove wrap and slice and serve with a sprinkle of Powdered Sugar.
- Great for the holidays.
Nutrition Facts : Calories 412.4, Fat 20.7, SaturatedFat 12.4, Cholesterol 133.4, Sodium 412.2, Carbohydrate 52.3, Fiber 1.3, Sugar 40.7, Protein 6.1
PUMPKIN CREAM CHEESE ROLL
I got this from a friend at work,it tastes wonderful and she promised me it was easy to do. It's very elegant and not too sweet.
Provided by Maeve R
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Spray a 10 x 15 cookie sheet with vegetable spray (like Pam). Line the bottom of the cookie sheet with wax paper. Spray the wax paper with vegetable spray.
- Mix together:.
- Sugar, flour cinnamon, baking soda,and salt.
- Spread on cookie sheet and bake at 375 for 15 minutes.
- When cake is done, cool on rack for 7-8 minutes then turn out on counter covered with wax paper sprayed with vegetable spray. Peel off wax paper and frost while still warm.
- Frosting: Blend together, cream chesse, margarine, vanilla and powdered sugar.
- Using the wax paper cake is on, roll it up like a jelly roll.
- It will crack but this is okay. Leave rolled in wax paper, then wrap in foil. Refrigerate if you're going to keep it long. It also freezes well. ENJOY!
Nutrition Facts : Calories 283.2, Fat 11.8, SaturatedFat 5.9, Cholesterol 88.4, Sodium 299.2, Carbohydrate 40.5, Fiber 0.3, Sugar 32.1, Protein 4.7
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THE WORLD'S BEST PUMPKIN ROLL | THE RECIPE CRITIC
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- Preheat your oven to 375 Degrees. In a large mixing bowl beat your eggs, sugar, cinnamon, nutmeg, and pumpkin puree. In a separate mixing bowl, mix together flour and baking soda. Add slowly to the wet ingredients and combine until smooth.
- Line a 10x15 inch jelly roll pan with a sheet of parchment paper coming about 1 inch over the sides. Spread the mixture evenly on top of the parchment paper. Bake in the oven for 15-20 minutes.
- Remove from the oven and allow to cool just enough to touch. Lift the cake out of the pan. Starting from the short ends, gently roll up the pumpkin cake with the parchment paper inside. Allow to cool completely on a wire rack.
- Once it has cooled, prepare the cream cheese filling. Beat together the cream cheese, butter, and powdered sugar until smooth. Unroll the cake and spread on top leaving 1/4 inch edge so that the filling won't spill out as you roll it up. Roll the pumpkin cake back up without the parchment paper. (I like to cover my pumpkin roll in plastic wrap and chill for at least an hour before I serve making the cuts cleaner.)
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