PUMPKIN SPICE SWISS ROLL RECIPE BY TASTY
Here's what you need: flour, baking powder, baking soda, McCormick cinnamon, ground ginger, ground nutmeg, ground cloves, kosher salt, eggs, sugar, pumpkin puree, vanilla extract, cream cheese, butter, powdered sugar, vanilla extract, kosher salt, powdered sugar
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 375ºF (190°C). Line a 10 x 15-inch (25.5 x 38 cm) baking sheet with parchment paper.
- Cake: In a medium bowl, whisk together flour, baking powder, baking soda, McCormick Cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
- In a separate bowl, whisk eggs and sugar together. Whisk in pumpkin puree and vanilla extract until smooth.
- Add dry ingredients into the wet ingredients and whisk until smooth.
- Pour batter onto baking sheet and smooth with a spatula. Bake for 12-13 minutes. Remove from oven.
- Carefully remove cake from pan by holding onto the parchment paper. Move cake to a cutting board covered with a dish towel. Roll cake up, short end to short end, rolling the dish towel up with the cake. Let cool completely.
- Filling: Stir together all ingredients until smooth.
- Unroll cake and spread with the filling. Roll cake up, peeling back the parchment paper as you go. Refrigerate for 1 hour.
- Dust with powdered sugar. Slice and serve!
- Enjoy!
Nutrition Facts : Calories 479 calories, Carbohydrate 50 grams, Fat 28 grams, Fiber 1 gram, Protein 7 grams, Sugar 37 grams
PUMPKIN SWISS ROLL
This delicious pumpkin Swiss roll has allspice in the filling to give it more spice.
Provided by Kim G
Categories Pumpkin Rolls
Time 2h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 10x15-inch jelly roll pan with cooking spray. Place a 10x17-inch piece of waxed paper in the pan with 1 inch of overhang on each end; spray with cooking spray.
- Mix 1 cup sugar, pumpkin puree, and eggs together in a large mixing bowl until smooth.
- Stir flour, baking soda, cinnamon, and pumpkin pie spice together in a separate bowl. Gradually add to the wet ingredients, mixing until combined. Pour batter into the prepared pan and sprinkle with pecans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes.
- Sprinkle remaining 1/2 cup sugar on a dish towel. Remove cake from the oven and cool for 2 minutes in the pan. Turn out onto the sugared dish towel. Remove waxed paper and starting at the short end, roll up with the towel like a jelly roll. Cool for at least 1 hour.
- While the cake is cooling, mix cream cheese and allspice together with an electric mixer. Add powdered sugar and vanilla and beat filling until smooth.
- Unroll the cake and spread filling evenly over top. Re-roll, without the towel, and place in the refrigerator to chill for at least 30 minutes before serving.
Nutrition Facts : Calories 287.5 calories, Carbohydrate 44.2 g, Cholesterol 67 mg, Fat 11.2 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 4.8 g, Sodium 215.1 mg, Sugar 36.1 g
PUMPKIN SPICED LATTE CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: whole milk, unsalted butter, granulated sugar, active dry yeast, flour, baking powder, salt, butter, light brown sugar, pumpkin spice mix, powdered sugar, coffee, whole milk
Provided by Rie McClenny
Categories Bakery Goods
Yield 14 servings
Number Of Ingredients 13
Steps:
- Generously butter 2 cast-iron skillets or disposable foil cake pans.
- In a large bowl, whisk together the warm milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
- Sprinkle the yeast evenly over the warm milk mixture and let sit for 1 minute.
- Add 4 cups (500g) of flour to the milk mixture and mix with a wooden spoon until just combined.
- Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- After 1 hour, the dough should have nearly doubled in size.
- Remove the towel and add an additional ¾ cup (95g) of flour, baking powder, and salt. Stir well, then turn out onto a well-floured surface.
- Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
- Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
- In a medium bowl, combine softened butter, brown sugar, and pumpkin spice mix, and stir well.
- Spread the mixture onto the rolled dough.
- Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
- Cut the log in half, then divide each half into 7 evenly sized pieces, about 1½ inches (4 cm) thick.
- Place 7 cinnamon rolls in each skillet or cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
- Preheat the oven to 350˚F (180˚C).
- To prepare the frosting, in a medium mixing bowl, whisk together powdered sugar, coffee, and milk until smooth.
- Remove the plastic wrap, then bake the cinnamon rolls for 25-30 minutes, until golden brown.
- While still warm, drizzle evenly with frosting.
- Enjoy!
Nutrition Facts : Calories 437 calories, Carbohydrate 63 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, Sugar 24 grams
PUMPKIN SPICE SWISS ROLL RECIPE BY TASTY
Here's what you need: flour, baking powder, baking soda, McCormick cinnamon, ground ginger, ground nutmeg, ground cloves, kosher salt, eggs, sugar, pumpkin puree, vanilla extract, cream cheese, butter, powdered sugar, vanilla extract, kosher salt, powdered sugar
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 375ºF (190°C). Line a 10 x 15-inch (25.5 x 38 cm) baking sheet with parchment paper.
- Cake: In a medium bowl, whisk together flour, baking powder, baking soda, McCormick Cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
- In a separate bowl, whisk eggs and sugar together. Whisk in pumpkin puree and vanilla extract until smooth.
- Add dry ingredients into the wet ingredients and whisk until smooth.
- Pour batter onto baking sheet and smooth with a spatula. Bake for 12-13 minutes. Remove from oven.
- Carefully remove cake from pan by holding onto the parchment paper. Move cake to a cutting board covered with a dish towel. Roll cake up, short end to short end, rolling the dish towel up with the cake. Let cool completely.
- Filling: Stir together all ingredients until smooth.
- Unroll cake and spread with the filling. Roll cake up, peeling back the parchment paper as you go. Refrigerate for 1 hour.
- Dust with powdered sugar. Slice and serve!
- Enjoy!
Nutrition Facts : Calories 479 calories, Carbohydrate 50 grams, Fat 28 grams, Fiber 1 gram, Protein 7 grams, Sugar 37 grams
PUMPKIN SPICE BITES RECIPE BY TASTY
Here's what you need: pumpkin puree, almond butter, maple syrup, vanilla extract, rolled oats, cinnamon, nutmeg, ginger, salt
Provided by Mercedes Sandoval
Categories Snacks
Yield 15 bites
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the pumpkin puree, almond butter, maple syrup, and vanilla, and stir until smooth.
- Add the oats, cinnamon, nutmeg, ginger, and salt, and mix until evenly distributed.
- Chill in the refrigerator for 30 minutes.
- Use a tablespoon to scoop out the mixture, then roll into balls with your hands.
- Store in the refrigerator in an airtight container for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 79 calories, Carbohydrate 10 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, Sugar 2 grams
NEAPOLITAN SWISS ROLL RECIPE BY TASTY
Here's what you need: eggs, water, oil, vanilla cake mix, sour cream, cocoa powder, strawberry instant gelatin, vanilla frosting
Provided by Julie Klink
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350˚F (180˚C).
- In a large bowl, whisk the eggs until light yellow and frothy. Add the water, oil, cake mix, sour cream, and stir until combined.
- Separate the batter into three bowls. Add the cocoa powder to one of the bowls of batter, and stir until combined. Pour the chocolate batter into a piping bag, cut off the tip off of the piping bag.
- Add the strawberry gelatin powder to one of the bowls of batter, and stir until combined. Pour the strawberry batter into a piping bag, cut off the tip off of the piping bag.
- Pour the rest of the vanilla batter into a piping bag, cut off the tip off of the piping bag.
- Pipe the strawberry onto a parchment paper-lined baking sheet, starting in the upper left corner. Pipe 3 1-inch (2 cm) lines of batter diagonally across the pan, beginning with the strawberry, following with the chocolate, then the vanilla. Continue this pattern until you have filled the entire baking sheet. Tap pan on the counter 3 times to release any air bubbles.
- Bake for 7 minutes.
- While warm, flip cake carefully onto a large dish towel. While still warm, roll with the towel tightly but carefully. Set aside to cool for at least 30 minutes.
- Unroll the cake carefully, and peel away the parchment paper.
- Spread the vanilla frosting evenly on the cake.
- Gently roll the cake up making sure not to roll too tight or the frosting will come out of the sides of the cake roll.
- Enjoy!
Nutrition Facts : Calories 683 calories, Carbohydrate 98 grams, Fat 30 grams, Fiber 2 grams, Protein 9 grams, Sugar 73 grams
PUMPKIN SPICE ROLL
I love any recipe I can make ahead: Since one 15-oz. can pumpkin contains enough pumpkin for 2 Pumpkin Spice Rolls. I make 2, eat one now and enjoy the second one later. To store cake, wrap tightly in plastic wrap, then in foil. Store in freezer up to 1 month. Place in refrigerator to thaw overnight
Provided by Leslie from Kraft K
Categories Dessert
Time 1h35m
Yield 1 roll, 10 serving(s)
Number Of Ingredients 12
Steps:
- PREHEAT oven to 375°F Grease 15x10x1-inch baking pan. Line with wax paper; grease and flour wax paper. Sprinkle clean towel with 1/4 cup of the powdered sugar.
- MIX flour, spice, baking powder and salt; set aside. Beat eggs and sugar in large bowl with electric mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread evenly into prepared pan; sprinkle with walnuts.
- BAKE 15 minutes or until top of cake springs back when touched. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack.
- BEAT cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour or until ready to serve. Sprinkle with the remaining 2 tablespoons powdered sugar just before serving.
Nutrition Facts : Calories 360.4, Fat 19.9, SaturatedFat 7.9, Cholesterol 100.6, Sodium 200.8, Carbohydrate 42, Fiber 1.6, Sugar 31.5, Protein 6.1
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