CREAM CHEESE PUMPKIN ROLL
This is great for a Halloween or Thanksgiving dessert.
Provided by Junia Sonier
Categories Fruits and Vegetables Vegetables Squash
Time 2h50m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
- Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
- Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
- Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
- Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.
Nutrition Facts : Calories 308.1 calories, Carbohydrate 41.9 g, Cholesterol 92.6 mg, Fat 14.1 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 324.9 mg, Sugar 32.6 g
BERRY AND CREAM CHEESE MOCK PUMPKIN ROLL
Make and share this Berry and Cream Cheese Mock Pumpkin Roll recipe from Food.com.
Provided by Donna Luckadoo
Categories Dessert
Time 35m
Yield 8 large Slices
Number Of Ingredients 9
Steps:
- Preheat Oven to 350°.
- Cover a 9x13 rectangular cookie sheet with aluminum foil and grease or spray with a non stick spray.
- Mix cake ingredients & pour batter onto the prepared cookie sheet.
- Bake for 20 minutes or until cake is done. Do not over bake cake.
- When cake is done sprinkle with powdered sugar and flip onto a powder sugar coated dish towel.
- Roll Cake up into a log and set aside.
- Next Beat or whip Cream Cheese, Sugar, Preserves and Vanilla, Unroll cake and gently spread this mixture over the cake.
- Last, When you have finished spreading the cream cheese mixture over the cake, starting at one end, gently roll up the cake Again.
- Sprinkle with 1/4 cup of powdered sugar and refrigerate until cream cheese is chilled, (about 1 hour).
- Slice and enjoy!
Nutrition Facts : Calories 404.6, Fat 12.2, SaturatedFat 6.9, Cholesterol 123.2, Sodium 278.5, Carbohydrate 67.9, Fiber 0.6, Sugar 51.2, Protein 6.6
PUMPKIN CREAM CHEESE ROLL
I got this from a friend at work,it tastes wonderful and she promised me it was easy to do. It's very elegant and not too sweet.
Provided by Maeve R
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Spray a 10 x 15 cookie sheet with vegetable spray (like Pam). Line the bottom of the cookie sheet with wax paper. Spray the wax paper with vegetable spray.
- Mix together:.
- Sugar, flour cinnamon, baking soda,and salt.
- Spread on cookie sheet and bake at 375 for 15 minutes.
- When cake is done, cool on rack for 7-8 minutes then turn out on counter covered with wax paper sprayed with vegetable spray. Peel off wax paper and frost while still warm.
- Frosting: Blend together, cream chesse, margarine, vanilla and powdered sugar.
- Using the wax paper cake is on, roll it up like a jelly roll.
- It will crack but this is okay. Leave rolled in wax paper, then wrap in foil. Refrigerate if you're going to keep it long. It also freezes well. ENJOY!
Nutrition Facts : Calories 283.2, Fat 11.8, SaturatedFat 5.9, Cholesterol 88.4, Sodium 299.2, Carbohydrate 40.5, Fiber 0.3, Sugar 32.1, Protein 4.7
CREAM CHEESE PUMPKIN ROLL
A nice, pumpkiny dough surrounding a spiraled sweet cream cheese filling. Can be made ahead and frozen for those times when you want to get ahead. From my Great Aunt Triplett. Delicious!
Provided by Gods_sugarcookie
Categories Dessert
Time 1h10m
Yield 20 approximate slices, 20 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 10 by 15" cookie sheet. Line with wax paper and grease again.
- Mix in order: eggs, sugar, pumpkin, and cinnamon. Sift in the flour. Spread into pan and sprinkle with chopped nuts, if desired. They add a nice little crunch.
- Bake at 350 degrees F for 15 minutes.
- Turn onto a flat tea towel that has been dusted with powdered sugar. Roll from short end (10 inch side) up into a log, waxpaper, towel, and all.
- Place in fridge and cool completely. Make the filling just before you take the cool log from the fridge. FILLING.
- Beat together the melted margarine, cream cheese, vanilla, and powdered sugar until smooth.
- Unroll the log and remove wax paper. Spread the creamy filling onto cake and roll just the cake back up, ignoring towel. Place in aluminum foil and refrigerate.* When ready, slice and serve.
- *OR freeze for later use. :).
Nutrition Facts : Calories 141, Fat 5.9, SaturatedFat 2.9, Cholesterol 44.2, Sodium 117, Carbohydrate 20.1, Fiber 0.2, Sugar 16, Protein 2.3
PUMPKIN CREAM CHEESE ROLL
Make and share this Pumpkin Cream Cheese Roll recipe from Food.com.
Provided by troyh
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
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.
More about "berry and cream cheese mock pumpkin roll recipes"
THE WORLD'S BEST PUMPKIN ROLL | THE RECIPE CRITIC
From therecipecritic.com
4.7/5 (15)Total Time 40 minsCategory DessertCalories 244 per serving
- Preheat your oven to 375 Degrees. In a large mixing bowl beat your eggs, sugar, cinnamon, nutmeg, and pumpkin puree. In a separate mixing bowl, mix together flour and baking soda. Add slowly to the wet ingredients and combine until smooth.
- Line a 10x15 inch jelly roll pan with a sheet of parchment paper coming about 1 inch over the sides. Spread the mixture evenly on top of the parchment paper. Bake in the oven for 15-20 minutes.
- Remove from the oven and allow to cool just enough to touch. Lift the cake out of the pan. Starting from the short ends, gently roll up the pumpkin cake with the parchment paper inside. Allow to cool completely on a wire rack.
- Once it has cooled, prepare the cream cheese filling. Beat together the cream cheese, butter, and powdered sugar until smooth. Unroll the cake and spread on top leaving 1/4 inch edge so that the filling won't spill out as you roll it up. Roll the pumpkin cake back up without the parchment paper. (I like to cover my pumpkin roll in plastic wrap and chill for at least an hour before I serve making the cuts cleaner.)
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5/5 (16)Calories 319 per servingCategory Dessert
- Preheat the oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper and grease with baking spray or butter.
- In another bowl, cream together the eggs and sugar. Add the vanilla, oil and pumpkin puree and mix with a spatula.
- Add in the flour mixture and gently mix with a spatula until just mixed. If adding walnuts mix in the chopped walnuts.
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