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
ANNIE'S PUMPKIN ROLL
Steps:
- In large bowl combine eggs and sugar, beating well. Add pumpkin, mixing until blended. In a separate bowl combine flour, baking powder and spices, sift. Add to egg mixture, mixing well. Spread batter into a greased and waxed-paper lined 10x15" jelly roll pan. Bake at 375F for 15 minutes. Remove from pan. Cool 15 minutes. Place cake on clean tea towel. Cool 10 minutes longer. From 10-inch side roll cake up in towel; set aside. Meanwhile prepare filling. Filling: Beat together cream cheese and butter. Stir in powdered sugar and vanilla; blending until smooth. Add half cup finely chopped walnuts - optional. Unroll cake and place on waxed paper. Evenly spread filling over cake. Roll up cake and cover with plastic wrap. Place cake seam-side down and chill at least 2 hours (overnight preferred). Slice and enjoy!
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.
GRANDMA CAROL'S PUMPKIN ROLL
My mom always makes her pumpkin roll around Thanksgiving and takes one to work where everyone asks her if she can make them one and they all want the recipe. You may want to halve the recipe unless you are making for a crowd or to give away. It makes a lot. It is without a doubt the best pumpkin roll I've ever had!
Provided by SusieQ
Categories Fruits and Vegetables Vegetables Squash
Time 1h50m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a 12x17-inch jelly roll pan and line with parchment paper; butter the parchment paper. Generously dust a kitchen towel with confectioners' sugar.
- Beat eggs, white sugar, and pumpkin together in a bowl until creamy.
- Sift flour, baking soda, cinnamon, cloves, and nutmeg together in a separate bowl; gradually stir into egg mixture. Stir to combine. Spread batter evenly into the prepared pan.
- Bake in the preheated oven for exactly 10 minutes.
- Immediately turn cake onto the prepared kitchen towel. Starting at a long end, roll up pumpkin cake and towel. Let rolled cake rest for 10 minutes.
- Beat cream cheese, butter, 16-ounce package confectioners' sugar, and vanilla extract together in a bowl until smooth; fold in pecans.
- Unroll cake; spread with the filling. Roll up cake (without towel). Cut off any jagged ends. Cover and refrigerate until chilled. Cut cake in half if desired; sprinkle with confectioners' sugar before serving.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 31.8 g, Cholesterol 36.1 mg, Fat 8.5 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 3.2 g, Sodium 112.4 mg, Sugar 27.3 g
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