Pumpkin Roll Recipe Best

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PUMPKIN ROLL



Pumpkin Roll image

This classic pumpkin roll recipe is made with a delicious pumpkin cake, rolled up with a fluffy cream cheese filling. Always a crowd favorite, and easier than ever to make!

Provided by Lauren Allen

Categories     Dessert

Time 25m

Number Of Ingredients 13

3/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cup granulated sugar
3 large eggs
2/3 cup canned pumpkin ((or homemade pumpkin puree))
1 teaspoon vanilla extract
8 ounces cream cheese (, softened)
2 Tablespoons butter (, softened)
1 teaspoon vanilla extract
1 cup powdered sugar (, plus more for dusting)

Steps:

  • Preheat the oven to 350 degrees F. Line a jelly roll pan (15 x 10'') with parchment paper, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. (You can VERY lightly grease the parchment paper, if you want to, but you don't need to!)
  • In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth.
  • Add dry ingredients to the bowl and stir just until combined and no dry streaks remain.
  • Spread the batter evenly in the prepared pan.
  • Bake for 14-15 minutes until a toothpick inserted in the center comes out clean.
  • Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface.
  • While the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
  • While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth.
  • Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake.
  • Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
  • Dust the top with powdered sugar, if desired. You could use a duster, spoon, or even your fingers to lightly sprinkle it on top of the roll. Cut into slices and serve.
  • Store in the fridge, covered, for up to three days.
  • For more pumpkin treats, click here!

Nutrition Facts : Calories 260 kcal, Carbohydrate 27 g, Protein 5 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 108 mg, Sodium 353 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

PUMPKIN ROLL



Pumpkin Roll image

This classic Pumpkin Roll is an ultimate fall dessert! A pillowy soft and tender pumpkin cake is covered with a rich cream cheese filling then rolled, chilled and sliced for a gorgeous show-stopping dessert!

Provided by Jaclyn

Categories     Dessert

Time 4h

Number Of Ingredients 14

3/4 cup (96g) all-purpose flour ((spooned and leveled))
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/4 tsp ground cinnamon*
1/4 tsp each ginger, nutmeg and cloves*
3 large eggs, (at room temperature**)
1 cup (200g) granulated sugar
2/3 cup canned pumpkin ((at room temperature if refrigerated))
1/2 tsp vanilla extract
1 (8 oz) pkg. cream cheese, (at room temperature)
1 cup (120g) powdered sugar
6 Tbsp (85g) unsalted butter, (at room temperature)
1 tsp vanilla extract

Steps:

  • To prepare cake: Preheat oven to 375 degrees. Spray a 15 by 10-inch jelly roll pan (affiliate link) with non-stick cooking spray. Line with a sheet of parchment paper leaving a 1-inch overhang on narrow ends. Spray parchment paper with non-stick cooking spray.
  • In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
  • In a separate large mixing bowl using an electric hand mixer blend together granulated sugar and eggs until slightly pale and creamy, about 1 - 2 minutes.
  • Mix in pumpkin and vanilla extract.
  • Add flour mixture and fold with a spatula just until combined.
  • Pour batter into prepared pan, spread into an even layer then wiggle pan to evenly level.
  • Bake in preheated oven until cake is set (top should spring back when touched) about 13 - 15 minutes.
  • Working quickly, using parchment overhang lift cake and transfer to clean, heatproof work surface. Starting on one narrow roll cake up to opposite side (use knit gloves if it's too hot to handle, and roll somewhat snuggly but not tight as to flatten cake). If needed tie a kitchen string or ribbon around cake to keep parchment from slipping.
  • Let cool completely on a wire rack, about 2 - 3 hours. Prepare filling once cake is done cooling.
  • To prepare filling: in a medium mixing bowl using an electric hand mixer beat together cream cheese, powdered sugar, butter and vanilla until smooth.***
  • Slowly unroll cake, spread filling over cake leaving about 1/4-inch border uncovered along all edges. Re-roll cake from one narrow end to the other (don't roll parchment paper up with the cake). Cover cake with parchment or plastic wrap and chill at least 1 hour.
  • To serve dust top of cake roll with powdered sugar if desired. Cut into 1-inch slices.
  • Store cake in refrigerator in an airtight container up to 4 days or freeze up to 2 months.

Nutrition Facts : Calories 331 kcal, Carbohydrate 42 g, Protein 4 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 107 mg, Sodium 221 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving

PUMPKIN ROLL I



Pumpkin Roll I image

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

3 eggs, beaten
1 cup white sugar
½ teaspoon ground cinnamon
⅔ cup pumpkin puree
¾ cup all-purpose flour
1 teaspoon baking soda
2 tablespoons butter, softened
8 ounces cream cheese
1 cup confectioners' sugar
¼ teaspoon vanilla extract
confectioners' sugar for dusting

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 ROLLS I



Pumpkin Rolls I image

Pumpkin Rolls perfect for Thanksgiving!

Provided by Katy

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h10m

Yield 32

Number Of Ingredients 9

2 (.25 ounce) packages active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
⅓ cup brown sugar
2 teaspoons salt
2 eggs
½ cup melted butter
1 cup canned pumpkin
7 cups all-purpose flour
¼ cup butter, softened

Steps:

  • Dissolve yeast in warm water and stir in sugar, salt, 1/2 cup butter, pumpkin and eggs. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, covered, and allow to double in size.
  • Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet and allow to rise.
  • Bake at 375 degrees F (190 degrees C) for 15-20 minutes.

Nutrition Facts : Calories 151.8 calories, Carbohydrate 23.2 g, Cholesterol 23.1 mg, Fat 4.9 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 200.3 mg, Sugar 1.8 g

FAVORITE PUMPKIN CAKE ROLL



Favorite Pumpkin Cake Roll image

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

3 large eggs, separated, room temperature
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
FILLING:
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
Additional confectioners' sugar, optional

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



The Best Pumpkin Roll image

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

3 eggs
2/3 cup canned pumpkin
1 cup white sugar
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 cup all-purpose flour
1/2 cup chopped walnuts (optional, I omit)
confectioners' sugar, for dusting
2 tablespoons butter, softened
8 ounces cream cheese, softened
3/4 teaspoon vanilla extract
1 cup confectioners' sugar

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

BEST PUMPKIN ROLL EVER.



Best Pumpkin Roll Ever. image

This is a great dessert for the holiday season. People love it. It is perfect to give as gifts as well. It is from Epicurious, but I made some changes to the ingredients.

Provided by pittgal

Categories     Dessert

Time 35m

Yield 1 roll, 10 serving(s)

Number Of Ingredients 16

1 cup sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon ground cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1 pinch salt
1 pinch ground ginger
3 large eggs, beaten to blend
2/3 cup canned solid-pack pumpkin
2 tablespoons powdered sugar
1 (8 ounce) package cream cheese, room temperature
1 cup powdered sugar
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
powdered sugar

Steps:

  • Preheat oven to 375°F.
  • Butter 13x9x5/8-inch jelly roll pan.
  • Line pan with waxed paper; butter paper.
  • Mix first 8 ingredients in large bowl.
  • Mix in eggs and pumpkin.
  • Pour batter into prepared pan, spreading evenly.
  • Bake until tester inserted into center of cake comes out clean, about 15 minutes.
  • Lay kitchen towel on work surface; dust with 2 tablespoons powdered sugar.
  • Cut around pan sides to loosen cake. Turn out cake onto sugared towel, waxed-paper side up.
  • Fold 1 side of towel over 1 long side of cake, then roll up cake jelly roll style.
  • Cool cake.
  • Combine cream cheese, 1 cup powdered sugar, butter and vanilla in medium bowl; beat to blend.
  • Unroll cake; leave on towel.
  • Peel off paper.
  • Spread cream cheese filling evenly over cake.
  • Using towel as, roll up cake and place seam side down on platter. Trim ends of cake.
  • Dust cake with powdered sugar.
  • (Can be prepared 1 day ahead. Cover and refrigerate.).
  • Cut cake crosswise into 1-inch-thick slices and serve.

Nutrition Facts : Calories 293.1, Fat 11.7, SaturatedFat 6.4, Cholesterol 86.9, Sodium 186.6, Carbohydrate 43.9, Fiber 1.2, Sugar 34.7, Protein 4.4

WORLD'S BEST PUMPKIN ROLL



World's Best Pumpkin Roll image

Don't be intimidated by this recipe, its so simple. This fall treat is made year-round by request. Everyone that has ever tried this recipe tells me it is the best pumpkin roll they have ever had. Disappears with in minutes of taking it out of the fridge!

Provided by oharaj5

Categories     Dessert

Time 25m

Yield 1 roll, 18 serving(s)

Number Of Ingredients 10

3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup flour
8 ounces cream cheese
4 tablespoons margarine
1 cup powdered sugar
1 teaspoon vanilla

Steps:

  • Beat: eggs, sugar and pumpkin with mixer until fluffy.
  • Mix and then add to pumpkin: baking soda, cinnamon, flour mix well.
  • Cover roll pan with Pam. Lay down wax paper and spray paper.
  • Pour batter in roll pan.
  • Bake at 350°F for 12-18 or until golden brown. Be sure not to overcook.
  • Remove from oven and lay wax paper over the top of the cake, also spread out a dishtowel.
  • Flip roll pan on to dish towel and lift bottom layer of wax paper so that it is not stuck.
  • Roll cake up in towel and let cool on counter for a day or in fridge for 3 hours.
  • Unroll cake, remove paper and spread filling.
  • Roll cake back up and refrigerate until serving. Enjoy !
  • * Also freezes really well.

Nutrition Facts : Calories 168.8, Fat 7.8, SaturatedFat 3.5, Cholesterol 49.1, Sodium 148.7, Carbohydrate 22.6, Fiber 0.2, Sugar 17.8, Protein 2.6

THE BEST PUMPKIN ROLL RECIPE



The Best Pumpkin Roll Recipe image

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

3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/4 teaspoons pumpkin pie spice
1 cup sugar
3 eggs (room temp)
1 teaspoon vanilla
2/3 cup pumpkin puree
8 ounce cream cheese (softened)
6 tablespoons butter (softened)
1 1/3 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk

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

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  • 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.
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