PAULA'S PUMPKIN ROLL
Where were Pumpkin Rolls when I was growing up? I had to wait until I was an adult before I found out about these slices of deliciousness! But I never attempted to make one until my friend, Paula C., made a Pumpkin Roll for a recent church supper. She not only gave me her recipe, but encouraged me to try to use it. (Like you,...
Provided by Fran Miller
Categories Cakes
Time 40m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees F. Grease a jelly roll pan (15 x 10 x 1"). Cover with waxed paper and grease the waxed paper, too, including the corners & sides. (I used a paper towel soaked in cooking oil.)
- 2. Beat the eggs with a mixer for 3 minutes. Add the sugar and beat for an additional 2 minutes.
- 3. Add all the other cake batter ingredients, EXCEPT the walnuts, to the bowl, then beat with a mixer for another 2 minutes or so, until well-blended.
- 4. Pour into the prepared pan & spread evenly. Sprinkle with walnuts, if desired.
- 5. Bake for 12-15 minutes, or until toothpick tester comes clean and the cake springs back in the center when lightly touched. (If you have a cranky oven, like mine, you might want to check a little sooner.)
- 6. WHILE THE CAKE IS BAKING, spread a dish towel over cooling racks and sprinkle about 1/4 cup of powdered sugar all over the dish towel. (See the note posted above about the kind of dish towel to use.)
- 7. When the cake is removed from the oven, quickly sprinkle a little powdered sugar over the top of the hot cake.
- 8. Then quickly turn the cake out on the prepared dish towel.
- 9. Carefully, but quickly, peel the waxed paper from the cake.
- 10. Starting on a short end, roll up the hot cake AND towel together.
- 11. Cool the cake (and towel) for an hour on the cooling racks. (In this photo, I've made a second Pumpkin Roll and both are cooling, wrapped in their dish towels.)
- 12. Set a timer for 30 minutes. When it goes off, put the cream cheese & butter in a mixing bowl to soften.
- 13. When the hour of cooling time is almost up, beat together the filling ingredients.
- 14. Gently unroll the dish towel.
- 15. Spread the cake with the filling. If the filling is still pretty solid, spread almost to the edges. If the filling is pretty creamy, spread to about 1 inch from the edges since the filling will probably squish to the sides when the cake is rolled.
- 16. Carefully roll the cake & filling off the dish towel.
- 17. Wrap the Pumpkin Roll in plastic wrap and refrigerate for at least an hour before slicing with a serrated knife. Refrigerate any leftovers.
- 18. Thinking of making ahead & freezing the Pumpkin Roll? My friend, Lauren, had the following suggestion. "Just a little helpful hint for freezing~~ freeze the Pumpkin Roll unwrapped. When it is frozen completely, take it back out and wrap (in plastic wrap & aluminum foil). Then when thawing, unwrap as soon as you take it out of the freezer. This helps prevent the soggies."
- 19. NOTE FOR MAKING YOUR BAKING LIFE EASIER: A 15 oz. can of pumpkin is enough for TWO Pumpkin Rolls, so you might as well make 2. But for an easier time of it, prepare two mixing bowls. Beat the eggs for 3 minutes in one, then beat the eggs in the other. Add the sugar to both, then beat the ingredients in each bowl for 2 more minutes each. After that, all the ingredients are added to the bowls before mixing so it will be so much easier to measure each ingredient twice, once for each bowl. You might want to mix up just the first bowl & get that cake in the oven before mixing up the second bowl, especially if you only have one jelly roll pan. You could double the filling recipe & mix it up in one bowl, but refrigerate in between, if there are two baking times, then beat it with the mixer right before frosting the 2nd Pumpkin Roll.
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.
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
PAUL'S PUMPKIN BARS
These are very moist, and so far I haven't found anyone who doesn't love them!
Provided by Deb Martin
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
- Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
- To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
Nutrition Facts : Calories 278.8 calories, Carbohydrate 34.1 g, Cholesterol 45.1 mg, Fat 15.2 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 282.5 mg, Sugar 24.8 g
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