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Pumpkin Log Roll

PUMPKIN LOG ROLL

a staple dessert recipe for the autumn. freezes well, so can be made ahead of time and sliced into pieces for presentation on dessert table.

Time: 35 minutes

Steps:

  • mix all dry ingredients together in seperate bowl
  • mix wet ingredients in larger bowl than add to dry ingredients , mixing until combined
  • for the filling:
  • beat together the creme cheese and the 4 tbs butter until creamy
  • mix in powdered sugar and vanilla
  • pour pumpkin batter onto a waxed -paper lined 13 x 5 jelly roll pan
  • bake for 15 minutes at 375 degrees
  • remove and let cool for 10 minutes in pan
  • remove from pan holding wax paper in hands and place on tea towel for another 10 minutes to cool some more
  • roll up cake in towel and keep that way for a minute or so
  • unroll and place cake on saran wrap , taking off wax paper carefully
  • spread cremem cheese filling to within an inch of all sides of cake , and then starting with short side of cake , roll up cake tightly and slowly
  • wrap entire cake in saran wrap
  • place in fridge or freezer until ready to serve
  • if serving soon after making cake roll , then refrigerate for at least 2 hours before slicing
  • if freezing cake roll , you can let defrost first to serve whole , but i prefer to slice while frozen for cleaner cut cake slices and then serve individually w / maybe some caramel sauce drizzled on top !
  • enjoy !


Pumpkin Log Roll image

Number Of Ingredients: 13

Ingredients:

  1. eggs
  2. sugar
  3. canned pumpkin
  4. all-purpose flour
  5. baking powder
  6. cinnamon
  7. ginger
  8. nutmeg
  9. salt
  10. cream cheese
  11. butter
  12. powdered sugar
  13. vanilla


PUMPKIN LOG ROLL

A staple dessert recipe for the autumn. Freezes well, so can be made ahead of time and sliced into pieces for presentation on dessert table.

Recipe From food.com

Provided by MemphisMommy

Time 35m

Yield 1 log roll, 10-12 serving(s)

Steps:

  • Mix all dry ingredients together in seperate bowl.
  • Mix wet ingredients in larger bowl than add to dry ingredients, mixing until combined.
  • For the filling:.
  • Beat together the creme cheese and the 4 TBS butter until creamy. Mix in powdered sugar and vanilla.
  • Pour pumpkin batter onto a waxed -paper lined 13 X 5 jelly roll pan. Bake for 15 minutes at 375 degrees.
  • Remove and let cool for 10 minutes in pan.
  • Remove from pan holding wax paper in hands and place on tea towel for another 10 minutes to cool some more.
  • Roll up cake in towel and keep that way for a minute or so.
  • Unroll and place cake on saran wrap , taking off wax paper carefully.
  • Spread cremem cheese filling to within an inch of all sides of cake, and then starting with short side of cake , roll up cake tightly and slowly.
  • Wrap entire cake in saran wrap(don't worry too much about oozing if any-this can be removed later).
  • Place in fridge or freezer until ready to serve.
  • If serving soon after making cake roll , then refrigerate for at least 2 hours before slicing.
  • If freezing cake roll, you can let defrost first to serve whole , but I prefer to slice while frozen for cleaner cut cake slices and then serve individually w/ maybe some caramel sauce drizzled on top!
  • Enjoy!


Pumpkin Log Roll image

Number Of Ingredients: 13

Ingredients:

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 8 ounces cream cheese
  • 4 tablespoons butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla


PUMPKIN CREAM CHEESE ROLL

Make and share this Pumpkin Cream Cheese Roll recipe from Food.com.

Recipe From food.com

Provided by troyh

Time 55m

Yield 8 serving(s)

Steps:

  • In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
  • Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
  • Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
  • While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
  • Turn hot cake onto the towel.
  • Remove waxed paper. Trim off burnt or crusty edges.
  • Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
  • Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
  • Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
  • Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.
  • Note - cake cuts best when still slightly frozen.


Pumpkin Cream Cheese Roll image

Number Of Ingredients: 11

Ingredients:

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup flour
  • 1 (8 ounce) package cream cheese, softened
  • 4 tablespoons butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla


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