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
PUMPKIN LOG ROLL
This pumpkin log is a family favorite!
Provided by Amy King
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 15x10-inch jelly roll pan.
- Place eggs in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until pale and thick, about 5 minutes. Gradually add sugar, beating well. Stir in pumpkin and lemon juice.
- Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in a separate bowl. Fold into the egg mixture. Spoon batter into the prepared pan, spreading evenly into the corners.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Take care not to over bake.
- Invert cake onto a clean dish towel. Sprinkle 1/4 cup powdered sugar on top. Lift up one long edge carefully and roll the cake into a log, wrapped in the towel. Set aside until cool, at least 15 minutes.
- Combine cream cheese, powdered sugar, margarine, and vanilla extract in a bowl. Beat until smooth and creamy. Unroll the cake and spread filling on top. Roll cake up again and refrigerate, seam-side down, until set.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 57.1 g, Cholesterol 100.6 mg, Fat 17.6 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 7.9 g, Sodium 431 mg, Sugar 45.3 g
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.
Provided by MemphisMommy
Categories Dessert
Time 35m
Yield 1 log roll, 10-12 serving(s)
Number Of Ingredients 13
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 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.
PUMPKIN YULE LOG
Steps:
- Mix all ingredients for pumpkin roll in order. Line cookie sheet with wax paper. Spread batter evenly on wax paper. Bake at 375°F for 15 minutes.
- After baking, turn out onto dish towel. Sprinkle generously with sugar. Peel off wax paper immediately while hot very carefully. Roll up in clean dish towel to cool for 30 minutes.
- For filling, mix all ingredients together.
- After 30 minutes cooling, unroll on Reynolds wrap, spread filling evenly on pumpkin roll, then reroll in Reynolds aluminum foil, and freeze.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 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.
MINI PUMPKIN SPICE LOAVES
These moist mini pumpkin loaves are infused with fragrant spices and studded with pecans and raisins - perfect quick breads to share on Thanksgiving.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. Grease 12 (5x3-inch) loaf pans with shortening; lightly flour.
- In medium bowl, mix flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Add pecans and raisins; toss to coat. Set aside.
- In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating just until combined. On low speed, beat in flour mixture alternately with pumpkin. Stir in vanilla. Divide batter among loaf pans.
- Bake 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
Nutrition Facts : Calories 540, Carbohydrate 87 g, Fat 4, Fiber 4 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 300 mg
SHELLBELL'S EASY PUMPKIN BREAD
This is my sister in law's recipe and it is great. I think she may have gotten it from a co-worker, butI am not sure. It is a really nice change -a bit more dense than my Pumpkin bread recipe, but it depends on what you are craving at the time! Yummy!!
Provided by Mommy Diva
Categories Quick Breads
Time 1h15m
Yield 3 loaves
Number Of Ingredients 12
Steps:
- Combine all ingredients together in a large bowl, mix well.
- Pour into 3 greased and floured loaf pans.
- Bake at 350 degrees foer 1 hour.
- Bread in done when a wooden toothpick inserted in the center of loaf comes out clean.
- Cool completely.
- Frost with a nice cream cheese frosting and sprinkle with chopped walnuts.
- Enjoy.
Nutrition Facts : Calories 2144.6, Fat 81.1, SaturatedFat 7.8, Cholesterol 282, Sodium 2100.6, Carbohydrate 340, Fiber 5, Sugar 236.3, Protein 22.8
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