Pumpkin Cake Roll With Cream Cheese Recipes

CREAM CHEESE PUMPKIN ROLL

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.

FAVORITE PUMPKIN CAKE ROLL

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.

PUMPKIN CAKE ROLL

Steps:

• In a large bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine the flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture. , Grease a 15x10x1-in. baking pan and line with parchment. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. Bake at 375° for 15 minutes or until cake springs back when lightly touched. , Immediately turn out onto a clean dish towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with a short end. Cool. , Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Carefully unroll the cake. Spread filling over cake to within 1 in. of edges. Roll up again. Cover and chill until serving. Dust with confectioners' sugar.

PUMPKIN ROLL CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
• In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
• Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
• Bake at 375 degrees F (190 degrees C) 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.
• Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
• 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.

PUMPKIN CAKE ROLL WITH CREAM CHEESE FILLING

Steps:

• PREHEAT oven to 375°F.
• Grease 15 x 10-inch jelly-roll pan; line with wax paper.
• Grease and flour paper.
• Sprinkle towel with powdered sugar.
• COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
• Beat eggs and sugar in large mixer bowl until thick.
• Beat in pumpkin.
• Stir in flour mixture.
• If you'd like to create a spiderweb, pour some of the resulting batter into a separate bowl. Mix in black gel food coloring. Put the colored batter in a piping bag, then use it to draw your spiderweb in a parchment-lined baking tray. Bake for 3 - 5 minutes at 350F, then remove from the oven. (To see it done, check out the video at the top of the page).
• Spread the rest of the batter evenly into prepared pan, on top of the spiderweb.
• Sprinkle with nuts (if desired).
• BAKE for 13 to 15 minutes or until top of cake springs back when touched.
• Immediately loosen and turn cake onto prepared towel.
• Carefully peel off paper.
• Roll up cake and towel together, starting with narrow end.
• Cool on wire rack.
• BEAT cream cheese, powdered sugar, butter, vanilla, and sugar in small mixer bowl until smooth.
• Carefully unroll cake; remove towel.
• Spread cream cheese mixture over cake.
• Reroll cake.
• Wrap in plastic wrap and refrigerate at least one hour.
• Sprinkle with powdered sugar before serving, if desired.

PUMPKIN CAKE ROLL WITH CREAM CHEESE FILLING

Steps:

• Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large mixing 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 mixing 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° for 12-15 minutes or until cake springs back when lightly touched. 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 mixing bowl, combine cream cheese, butter, confectioners' sugar and vanilla; beat until smooth. Unroll cake; spread filling evenly to within 1/2 inches of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners' sugar if desired.

MOIST PUMPKIN CAKE ROLL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 15x10x1-inch jelly roll pan with parchment paper, then grease it.
• Separate egg yolks and whites into 2 separate mixing bowls. Stir flour, pumpkin pie spice, baking powder, and cinnamon together in a small bowl.
• Add pumpkin, vanilla, and lemon juice to the egg yolks; beat on high speed with an electric mixer until thick. Add 1/3 cup sugar and beat on high until dissolved.
• Beat egg whites until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Fold into the egg yolk mixture. Fold in flour just until combined. Spread batter evenly into the prepared pan.
• Bake in the preheated oven until cake springs back when lightly touched, 12 to 15 minutes.
• While the cake is baking, lay a kitchen towel on a nice, flat surface. Sprinkle with powdered sugar.
• Remove the cake from the oven and loosen the edges from the pan with a toothpick. Flip the cake onto the towel and pull off the parchment paper. Starting at the short end, roll the cake up with the towel into a spiral. Let sit until mostly cool but still a little warm, about 20 minutes.
• While the cake is cooling, beat cream cheese, butter, and vanilla with an electric mixer until light and fluffy. Gradually add 2 cups powdered sugar; beat well, adding more sugar if necessary, until frosting is a good spreading consistency.
• Unroll the still warm cake in the towel. Spread the frosting over the cake, starting in the middle and working outwards to about 1 inch from the edges. Re-roll the cake without the towel and place on a serving plate. Sprinkle with powdered sugar before serving.

PUMPKIN CREAM CHEESE ROLL

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 CAKE ROLL WITH CREAM CHEESE FILLING

Steps:

• CAKE: Preheat oven to 350°F Butter 15x10-inch baking pan. Line pan with wax paper; butter paper.
• In a large bowl, mix (I used a wisk) the sugar, flour, baking powder, 2 teaspoons of the pumpkin pie spice and salt. Stir in eggs and pumpkin until well blended and smooth. Spread evenly in prepared pan. Bake 15-20 minutes or until toothpick inserted in center comes out clean.
• Place clean kitchen towel on work surface; dust with 2 tablespoons confectioners' sugar. Loosen cake around sides of pan with small knife. Turn out onto sugared towel, wax paper-side up. Fold 1 side of towel over short side of cake, then roll up cake jelly-roll style. Cool cake completely (I did it in the fridge).
• FILLING: In a medium bowl, mix cream cheese, 1 cup confectioners' sugar, butter, vanilla and pumpkin pie spice until well blended and smooth. Stir in walnuts, if desired.
• ASSEMBLY: Unroll cake onto towel. Peel off wax paper. Spread cream cheese mixture evenly over cake. Using towel, roll up cake and place seam-side down on serving platter. Trim ends of cake.
• Enjoy right away or refrigerate until ready to serve. Sprinkle cake with additional confectioners' sugar just before serving.