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.
THE BEST PUMPKIN ROLL RECIPE
Fall is the time for all of our favorite pumpkin recipes! Our Best Pumpkin Roll Recipe is perfect with a warm cup of cider.
Provided by Momma Cyd
Categories Dessert
Time 3h29m
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees
- Spray a 10 x 15 inch jelly roll pan (cookie sheet) with non stick cooking spray. Line the pan with parchment paper with some extra paper hanging over the sides of the narrow edge of the pan (10 inch side).
- Then spray the parchment paper in the pan with more cooking spray. (So now both sides of the parchment paper have been sprayed). Set aside.
- In a medium sized bowl combine the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice with a whisk. Stir just until combined. Set aside.
- In a large mixing bowl mix the sugar and eggs together with a hand mixer. Beat until creamy (about 2 minutes).
- Add in the vanilla and pumpkin puree. Mix until well blended.
- Then add in the flour mixture to the pumpkin mixture. Using a wooden spoon, mix just until combined, Do not overmix.
- Carefully place batter into the prepared pan and spread evenly to cover the entire pan. Place in the preheated oven and cook until cake is set. (About 13-14 minutes) The top should spring back when touched with finger.
- When cake is done cooking, quickly remove from pan by holding onto the overhanging parchment paper on each narrow end of the pan.
- Place on the counter and begin to roll the cake up with the parchment paper. Roll snug, but not so tight that is mashes the cake. When done rolling up, place seam side down against the counter to cool. You could also carefully lift and place on a wire rack to cool for a few hours.
- After the cake is done cooling, make the filling by placing the cream cheese, softened butter, powdered sugar, vanilla, and milk in a large mixing bowl. Cream together with a hand mixer until smooth.
- Unroll the cake very gently. Spread the filling over the entire cake leaving about 1/2 inch leaving about 1/2 inch around the edge on all four sides.
- After your spread on the filling, carefully roll up the cake roll again. But this time do not roll with the parchment paper.
- Cover and chill for about an hour.
- Sprinkle cake roll with powdered sugar and slice into 1 inch thick slices and serve.
- Store cake in the fridge. It also freezes well.
Nutrition Facts : Calories 286 kcal, Carbohydrate 47 g, Protein 5 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 237 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving
THE BEST PUMPKIN ROLL
This is the best pumpkin roll I've ever tasted. Everyone who tastes it always asks for the recipe. I make this every year for Thanksgiving Day and everyone always manages to cram some in their already stuffed bellies! Comes from Nancy at allrecipes.com. (Note: One 29 oz. can of pumpkin will make 5 pumpkin rolls.)
Provided by Sherie717
Categories Dessert
Time 30m
Yield 1 pumpkin roll
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
- In large bowl, beat eggs on high for 5 minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, salt and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top (if using).
- Bake at 375 for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
- Mike confectioners sugar, vanilla, butter or margarine and cream cheese together for filling until smooth.
- Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners sugar, if desired.
Nutrition Facts : Calories 3247.9, Fat 156.7, SaturatedFat 73.1, Cholesterol 945, Sodium 2702.1, Carbohydrate 420.8, Fiber 11.8, Sugar 326.5, Protein 56.7
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