PUMPKIN ROLL
This Pumpkin Roll has the best flavor from cinnamon, nutmeg, cloves, and ginger--and delicious cream cheese filling!
Provided by Lucy Brewer
Categories Desserts
Time 1h45m
Number Of Ingredients 18
Steps:
- Preheat oven to 375. Grease and line 15x10x1 inch jelly roll pan with parchment or wax paper, then grease the paper.
- In large bowl, sift together the flour, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Sift this mixture again two more times.
- In medium bowl, beat eggs and granulated sugar on high speed of electric mixer for five minutes. Fold in the flour spice mixture by hand.
- In small bowl, combine the pumpkin and lemon juice. Fold into batter. Pour batter into lined pan. Sprinkle pecans on top if using.
- Bake for 12-15 minutes, until slightly brown around the edges and springy in the middle. Be careful not to overbake!
- Turn cake onto tea towel immediately and gently remove wax paper. Starting with the long side, gently roll the cake, using the towel, into a jelly roll. Allow the rolled cake to cool for about an hour.
- Meanwhile, combine the cream cheese and butter with electric mixer until smooth. Slowly beat in powdered sugar and vanilla, and pecans and coconut if using.
- Once cake is cool, slowly unroll. Spread the cream cheese filling over the cake and then reroll and place on a platter. Place cake in refrigerator for at least two hours to chill and remove an hour or at least half an hour before serving.
- Sprinkle powdered sugar over the top of the pumpkin roll before serving.
Nutrition Facts : ServingSize 12 Servings, Calories 302 kcal, Carbohydrate 36 g, Protein 4 g, SaturatedFat 7 g, Cholesterol 71 mg, Sodium 175 mg, Fiber 1 g, Sugar 27 g
PUMPKIN ROLL
This is a great dessert, especially nice for holidays, but it can be served anytime of the year. The resulting pumpkin roll slices will impress your guests. The pumpkin roll is not as hard to make as it sounds. Be sure and use plain canned pumpkin and not pumpkin pie mix. Originally submitted to CakeRecipe.com.
Provided by Tammy Elliott
Categories Fruits and Vegetables Vegetables Squash
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a jellyroll pan (large cookie sheet with sides).
- In a mixing bowl, beat eggs on high for five minutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour, cinnamon, salt, baking powder, and ginger. Spread batter evenly in pan. Sprinkle pecans evenly on top, and press lightly into batter.
- Bake for 12 to 15 minutes, or until it springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let cool for about 20 minutes.
- To Make Filling: Mix confectioners' sugar, vanilla, butter or margarine, and cream cheese together till smooth.
- Unroll pumpkin cake when cool, and spread with filling. Reroll, and push aside the dishtowel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight. Before slicing, dust with powdered sugar. Serve chilled.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 43.4 g, Cholesterol 93 mg, Fat 22 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 9.1 g, Sodium 325.7 mg, Sugar 32.9 g
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 ROLL I
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
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
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.
EASY PUMPKIN ROLL RECIPE
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
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
PUMPKIN ROLL
This classic Pumpkin Roll is an ultimate fall dessert! A pillowy soft and tender pumpkin cake is covered with a rich cream cheese filling then rolled, chilled and sliced for a gorgeous show-stopping dessert!
Provided by Jaclyn
Categories Dessert
Time 4h
Number Of Ingredients 14
Steps:
- To prepare cake: Preheat oven to 375 degrees. Spray a 15 by 10-inch jelly roll pan (affiliate link) with non-stick cooking spray. Line with a sheet of parchment paper leaving a 1-inch overhang on narrow ends. Spray parchment paper with non-stick cooking spray.
- In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
- In a separate large mixing bowl using an electric hand mixer blend together granulated sugar and eggs until slightly pale and creamy, about 1 - 2 minutes.
- Mix in pumpkin and vanilla extract.
- Add flour mixture and fold with a spatula just until combined.
- Pour batter into prepared pan, spread into an even layer then wiggle pan to evenly level.
- Bake in preheated oven until cake is set (top should spring back when touched) about 13 - 15 minutes.
- Working quickly, using parchment overhang lift cake and transfer to clean, heatproof work surface. Starting on one narrow roll cake up to opposite side (use knit gloves if it's too hot to handle, and roll somewhat snuggly but not tight as to flatten cake). If needed tie a kitchen string or ribbon around cake to keep parchment from slipping.
- Let cool completely on a wire rack, about 2 - 3 hours. Prepare filling once cake is done cooling.
- To prepare filling: in a medium mixing bowl using an electric hand mixer beat together cream cheese, powdered sugar, butter and vanilla until smooth.***
- Slowly unroll cake, spread filling over cake leaving about 1/4-inch border uncovered along all edges. Re-roll cake from one narrow end to the other (don't roll parchment paper up with the cake). Cover cake with parchment or plastic wrap and chill at least 1 hour.
- To serve dust top of cake roll with powdered sugar if desired. Cut into 1-inch slices.
- Store cake in refrigerator in an airtight container up to 4 days or freeze up to 2 months.
Nutrition Facts : Calories 331 kcal, Carbohydrate 42 g, Protein 4 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 107 mg, Sodium 221 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
PUMPKIN ROLL
Delicious layers of fluffy pumpkin cake and sweet cream cheese filling swirled together to make the ultimate treat! This easy pumpkin roll is perfect to serve during the fall season.
Provided by Jamielyn Nye
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Spray a 10x15" jelly roll pan with non-stick spray. Then line with parchment paper and spray the top with non-stick spray. Set aside.
- Beat the eggs in a large bowl. Then mix in sugar, pumpkin, pumpkin pie spice, cinnamon and salt.
- Add the flour and baking soda to the bowl and mix just until combined. Then pour into prepared baking sheet and tap until the mixture spreads evenly. Bake for 15 to 20 minutes, or until a toothpick comes clean.
- While the cake is baking, place a cotton tea towel on the counter. Sprinkle with powdered sugar (about 3 Tablespoons).
- Once the cake is done cooking, flip onto the towel while it's still warm and take off the parchment paper. Then gently roll up the cake inside the towel, starting at the narrow end. Place in the refrigerator with the seam down until cooled completely.
- Beat the cream cheese, butter, powdered sugar and vanilla in a bowl until smooth.
- Once the cake is cool, unroll the cake and then spread with the cream cheese filling. Roll up again without the towel and wrap with plastic wrap. Refrigerate or freeze until ready to slice.
- Freeze 15 minutes before slicing for easy cuts. Then sprinkle the top with powdered sugar just before slicing. Make sure to use a sharp knife.
Nutrition Facts : Calories 262 kcal, Carbohydrate 37 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 71 mg, Sodium 251 mg, Sugar 30 g, ServingSize 1 serving
PUMPKIN SPICE ROLL
Wow them all with this pumpkin cake that's all rolled up, jelly roll style! The swirls of creamy filling contrasted with the pumpkin-colored cake makes this Pumpkin Spice Roll an eye-catching autumn dessert.
Provided by Ginsburg Enterprises
Categories Cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Coat a rimmed 10- x 15-inch baking sheet with cooking spray.
- In a large bowl, combine flour, granulated sugar, baking soda, and pumpkin pie spice. Stir in pumpkin and eggs. Pour mixture onto prepared baking sheet, spreading evenly.
- Bake 12 to 15 minutes, or until a wooden toothpick inserted in center comes out clean. Remove from oven and invert onto a clean kitchen towel that has been sprinkled with 2 tablespoons confectioners' sugar. While cake is still hot, roll it up in the towel jelly roll-style from the narrow end; cool on a wire rack. When cool, unroll cake and remove towel.
- In a small bowl with an electric mixer on medium speed, beat cream cheese, butter, vanilla, and remaining confectioners' sugar. Spread onto cooled cake and immediately re-roll (without towel). Place on serving platter and refrigerate until ready to serve. Cut into slices just before serving.
PUMPKIN ROLL
An impressive recipe that really isn't that hard to make. Everyone always raves about how good it is. One tip, use a linen towel to wrap it in. A terry cloth one will stick...don't ask me how I know. ;o)
Provided by Marg CaymanDesigns
Categories Vegetable
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Line 10x15 inch jellyroll pan with waxed paper and grease. Preheat oven to 375°F.
- In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin. Combine the flour, baking soda, salt, and cinnamon; stir into the pumpkin mixture.
- Spread batter evenly into the prepared pan. Bake at 375°F for 15 minutes.
- After you take it out of the oven sprinkle top with powdered sugar, and flip onto a dish towel. Remove the waxed paper and sprinkle with more powdered sugar; roll up like a jellyroll in the dish towel.
- Refrigerate for 1 hour or put in freezer for 15 minutes. Unroll; spread filling on roll and roll again without the towel.
- Place in container or Reynolds Wrap. Refrigerate or you may freeze for up to 4 months.
Nutrition Facts : Calories 192.7, Fat 8.7, SaturatedFat 3.5, Cholesterol 50.5, Sodium 319.1, Carbohydrate 26.2, Fiber 0.5, Sugar 20.6, Protein 3.2
DIABETIC PUMPKIN ROLL
Tried and true and my daughter loves this recipe. Here are a few pointers I learned as I made it. Do not over bake the cake or it will crack when you unroll it. Also make sure you cream the cheese first so there are no lumps in the filling. anw0792 requested a Pumpkin Roll recipe for diabetics and then 1Steve found the link for it. I dug out my copy of the recipe to post, so others could use it and also adding my tips/changes. This recipe is originally by Betty Hale of Arkansas; she won 3rd Place with it in the "Sweet As Can Be" recipe contest by Equal.
Provided by Charlotte J
Categories Dessert
Time 18m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs and Equal for 5 minutes in a bowl.
- Stir in pumpkin and lemon juice; add flour, cinnamon and nutmeg.
- Mix well.
- Line a jelly roll pan with wax paper.
- Spread batter evenly over pan.
- Bake at 350°F until toothpick comes out clean; 5-8 minutes.
- DO NOT OVER BAKE.
- Cool 3 minutes in pan; turn out on a cloth and roll up from narrow end.
- I double just the towel end to begin the rolling process.
- The larger center seems to help it not to crack.
- Chill in refrigerator until completely cool.
- Unroll pumpkin roll and spread with filling.
- Re-roll, place in a plastic bag and chill until serving time.
- Slice into pinwheels and serve.
- TO MAKE FILLING: Cream the cream cheese then mix whipped topping and Equal until smooth and spreadable.
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
HEALTHY PUMPKIN ROLL (LESS SUGAR & CALORIES, SAME FLAVOR!)
This healthy pumpkin roll recipe tastes just as good as the original with less calories and sugar. With ingredients like non-GMO flour, coconut sugar, neufchâtel cheese, and maple syrup, you'll feel lighter while still enjoying your favorite holiday treat!
Provided by Mary
Categories Baked Goods & Desserts
Time 1h8m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan and line with wax or parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar or flour. 2. Mix together flour, baking powder, baking soda, salt, and pumpkin pie spice in a mixing bowl. In a separate bowl, beat sugar and eggs together until thick. Add pumpkin and mix well. 3. Pour into prepared jelly roll pan and spread batter with a spatula into corners and edges of pan, as spreading evenly as possible. 4. Bake for 12 to 15 minutes or until top of cake springs back when touched. Loosen and turn cake onto prepared towel immediately. 5. Peel off paper carefully. Starting with the narrow end, roll up cake and towel together. Cool in the refrigerator for minimum 30 minutes, up to one hour. 6. Beat soft cheese, maple syrup, butter and vanilla extract in small mixer bowl until smooth. Chill in the fridge until cake is cool. 7. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. 8. Sprinkle with homemade powdered sugar or flour before cutting and serving, if desired.
Nutrition Facts : Calories 345 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 242 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
PUMPKIN ROLL
My family has been serving this pumpkin roll every Christmas Eve for as long as I can remember. This last Christmas was no exception. Traditions are so heartwarming. This cake is not too sweet-the perfect ending to a special dinner. -Carolyn Rockwell, Milwaukie, Oregon
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in pumpkin. In another bowl, whisk flour, pie spice, baking powder and baking soda; fold into egg mixture. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a bowl, beat cream until stiff peaks form. In another bowl, mix ricotta cheese and sugar until blended; stir in chocolate chips. Fold in whipped cream., Unroll cake; spread filling over cake to within 1/4 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Dust with confectioners' sugar. Refrigerate, covered, at least 3 hours until serving.
Nutrition Facts : Calories 254 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 110mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
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THE WORLD'S BEST PUMPKIN ROLL | THE RECIPE CRITIC
From therecipecritic.com
4.7/5 (13)Total Time 40 minsCategory DessertCalories 244 per serving
- 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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5/5 (54)Total Time 40 minsCategory DessertCalories 402 per serving
- Grease 15 x 10-inch jelly-roll pan; line with parchment. Grease and flour paper. Sprinkle towel with powdered sugar.
- Mix flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick.
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- Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper and spray with non-stick cooking spray. Sprinkle a clean tea towel with powdered sugar. Set pan and towel aside.
PUMPKIN SPICE CINNAMON ROLLS - THE BUSY BAKER
From thebusybaker.ca
4.6/5 (8)Calories 496 per servingCategory Dessert, Snack
- Add the warm water, the yeast and the 2 tbsp sugar to the bowl of your stand mixer fitted with the dough hook attachment. Stir the mixture gently with a fork just until all the yeast is moistened and then set the yeast mixture aside for 3-5 minutes.
- Into a separate bowl, measure the flour, sea salt, cinnamon and nutmeg and mix them together with a wire whisk until they're combined.
- Once you've noticed the yeast has begun to grow, add the pumpkin puree, the egg, the 1/4 cup sugar, and the melted butter to the yeast mixture. Dump the dry ingredients into the bowl of the mixer as well, right over top of the wet ingredients. Turn the mixer on low and let the dough hook go to work combining the ingredients and forming a soft, sticky dough. Once the dough begins to form increase the speed just slightly and let the machine knead the dough for about 5 minutes. It's a good idea to keep an extra 1/4 cup of flour on hand, just in case your dough is a little too sticky and you need to add a little here or there to keep the dough together.
- Remove the dough hook and form the dough into a ball with your hands, returning it to the bowl of the stand mixer and covering the bowl with plastic wrap. Place the dough in a warm, dry place in your kitchen and let the dough rise for 90 minutes or until it has more than doubled in bulk.
KETO PUMPKIN ROLL RECIPE | WHOLESOME YUM FOODS
From wholesomeyumfoods.com
5/5 (9)Calories 205 per servingCategory Dessert
- Using the short side of the parchment paper, roll the cake in a tight roll and cool for an additional 30 minutes.
- Meanwhile, make cream cheese frosting according to the instructions here. (You'll need to use the amounts above.)
- Once the cake has fully cooled, unroll the cake gently so it does not crack. Spread the filling over the cake, leaving a 1-inch gap around the edges.
PUMPKIN CINNAMON ROLLS WITH CREAM CHEESE GLAZE - BUBBAPIE
From bubbapie.com
Reviews 3Category Bread, Breakfast, DessertCuisine AmericanCalories 292 per serving
- Add the flour and butter to a large bowl and use a pastry blender or fork to blend until the mixture resembles coarse sand. Stir in the sugar, baking powder, salt, and baking soda until combined.
- Add the milk and stir until a loose dough begins to form. Transfer the dough to a lightly floured surface and knead until a ball forms.
- Make the filling by whisking together the butter, brown sugar, pumpkin pie spice, and ground cinnamon until well combined. Add the pumpkin puree and stir until mixed.
PUMPKIN ROLL RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
4.3/5 (6)Total Time 35 minsCategory Desserts, RecipesCalories 316 per serving
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
- In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
- Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
SOURDOUGH PUMPKIN ROLL - FARMHOUSE ON BOONE
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- The night before, mix together flour, active sourdough starter, 1/2 cup pumpkin and maple syrup. Cover and allow to ferment for at least 8 hours, or up to 24 hours.
- The next day, add to the cake mixture the salt, eggs, vanilla, and sucanat. Mix until well incorporated. Sprinkle baking soda evenly and mix in.
LIGHTER PUMPKIN ROLL RECIPE + VIDEO - THE RECIPE REBEL
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Reviews 1Calories 293 per servingCategory Dessert
- Preheat oven to 350 degrees F and line a large rimmed baking sheet with parchment paper (cooking spray helps to keep the parchment down on the pan).
- In a large bowl, whisk together the angel food cake mix, pumpkin, water, and pumpkin pie spice vigorously, until fluffy.
- Spread batter onto the prepared baking sheet and bake for 20 minutes, or until dry in the middle.
- Dust a clean, lint-free kitchen towel with powdered sugar and turn the hot cake out onto the towel. Remove the parchment from the back of the cake.
CLASSIC PUMPKIN ROLL WITH CREAM CHEESE FILLING - BROWN ...
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Ratings 18Calories 406 per servingCategory Dessert
- Make the Cake: Preheat oven to 375 degrees F. Grease a 10x15-inch jelly roll pan with butter or non-stick cooking spray. Line with parchment paper, allowing a 1-inch overhang on the long sides of the pan. Spray the parchment paper with non-stick cooking spray; set aside.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
- In a large bowl, whisk the sugar, eggs, and vanilla vigorously until thick and pale, about 2 minutes. Gently whisk in the pumpkin puree to combine.
- Using a rubber spatula, fold the dry ingredients into the pumpkin mixture until no streaks of flour remain. Pour the batter into the prepared pan and spread into an even layer.
PUMPKIN ROLL RECIPE {BEST EVER} - SHUGARY SWEETS
From shugarysweets.com
5/5 (6)Total Time 35 minsCategory CakeCalories 254 per serving
- In a large mixing bowl, beat eggs on high speed for 5 minutes with a hand mixer. Gradually beat in sugar.
- Stir in pumpkin and lemon juice. Set aside. Stir together remaining ingredients. Fold dry mixture into pumpkin mixture. Spread mixture into jelly roll pan lined with parchment paper. Jelly roll pan should be 15x10x1-inch .
- Turn the cake out onto a dish towel generously sprinkled with powdered sugar. Carefully peel the parchment paper off the cake. Beginning with the short end, roll cake in the towel and cool completely while rolled.
PUMPKIN ROLL: A NEW THANKSGIVING DESSERT FAVORITE!
From amandascookin.com
Ratings 23Calories 325 per servingCategory Desserts
- Preheat oven to 375 degrees F. Grease a 15 x 10 inch jelly roll pan. Line with parchment paper going over the edges. Lightly flour the parchment paper. Lightly sprinkle confectioner's sugar evenly over a thin kitchen tea towel (at least 15 x 10 inches as well).
- In a large mixing bowl, beat cheese, powdered sugar, butter and vanilla until smooth. When the cake is cool, carefully and slowly unroll and spread with an offset spatula until even.
{THE BEST CLASSIC} PUMPKIN ROLL RECIPE - SELF PROCLAIMED ...
From selfproclaimedfoodie.com
5/5 (19)Total Time 33 minsCategory DessertCalories 376 per serving
- In a stand mixer with the paddle attachment, beat cream cheese and butter until smooth. Add powdered sugar, orange zest, and vanilla extract and mix until smooth, scraping as needed.
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From bigbearswife.com
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From omgchocolatedesserts.com
Reviews 6Total Time 30 minsCategory Dessert/Breakfast
CALORIES IN PUMPKIN ROLL - CALORIE, FAT, CARB, FIBER ...
From sparkpeople.com
Calories 121.7Sodium 148.9 mgCholesterol 4.4 mgTotal Fat 1.4 g
ROSEMARY PUMPKIN ROLLS - NUTMEG NANNY
From nutmegnanny.com
5/5 (2)Total Time 2 hrs 35 minsCategory BreadCalories 145 per serving
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From foodstoragemoms.com
Ratings 3Category BreadCuisine AmericanTotal Time 1 hr 40 mins
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From littlefamilyadventure.com
Reviews 8Servings 10Cuisine AmericanTotal Time 45 mins
HALF HOUR PUMPKIN ROLLS WITH PECAN STREUSEL AND CINNAMON ...
From foodtalkdaily.com
Servings 24Total Time 27 mins
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From chatelaine.com
2.8/5 (24)Category RecipesServings 1
11 PUMPKIN ROLL RECIPES THAT ARE CRAZY DELICIOUS ...
From southernliving.com
Author Kaitlyn Yarborough
BEST PUMPKIN ROLL RECIPE - HOW TO MAKE A PUMPKIN ROLL CAKE
From thepioneerwoman.com
5/5 (3)Servings 10-12Cuisine American, Comfort FoodTotal Time 4 hrs 45 mins
PRALINE PUMPKIN ROLL RECIPE | MOM ON TIMEOUT
From momontimeout.com
5/5 (1)Category DessertServings 8Calories 464 per serving
PUMPKIN ROLL - DESSERT | BLACK + DECKER
From blackanddeckerappliances.com
Servings 8Total Time 25 mins
PUMPKIN ROLL IS STICKY ON OUTSIDE AFTER REFRIGARATE - FOOD52
From food52.com
ROLLING THE PUMPKIN ROLL. ONE DAY I’LL REMEMBER TO FILM ...
From tiktok.com
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From foodnetwork.co.uk
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From usfoodnetwork.com
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