Pumpkin Cream Cheese Roll Up Recipes

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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

CREAM CHEESE PUMPKIN ROLL



Cream Cheese Pumpkin Roll image

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

3 eggs
1 cup white sugar
⅔ cup pumpkin puree
¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
¼ cup butter, softened
1 tablespoon pumpkin puree
1 teaspoon vanilla extract

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

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.

PUMPKIN ROLL



Pumpkin Roll image

Delicious layers of fluffy pumpkin cake and sweet cream cheese filling swirled together to make the ultimate treat! This easy pumpkin roll is perfect to serve during the fall season.

Provided by Jamielyn Nye

Categories     Dessert

Time 40m

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 375°F. Spray a 10x15" jelly roll pan with non-stick spray. Then line with parchment paper and spray the top with non-stick spray. Set aside.
  • Beat the eggs in a large bowl. Then mix in sugar, pumpkin, pumpkin pie spice, cinnamon and salt.
  • Add the flour and baking soda to the bowl and mix just until combined. Then pour into prepared baking sheet and tap until the mixture spreads evenly. Bake for 15 to 20 minutes, or until a toothpick comes clean.
  • While the cake is baking, place a cotton tea towel on the counter. Sprinkle with powdered sugar (about 3 Tablespoons).
  • Once the cake is done cooking, flip onto the towel while it's still warm and take off the parchment paper. Then gently roll up the cake inside the towel, starting at the narrow end. Place in the refrigerator with the seam down until cooled completely.
  • Beat the cream cheese, butter, powdered sugar and vanilla in a bowl until smooth.
  • Once the cake is cool, unroll the cake and then spread with the cream cheese filling. Roll up again without the towel and wrap with plastic wrap. Refrigerate or freeze until ready to slice.
  • Freeze 15 minutes before slicing for easy cuts. Then sprinkle the top with powdered sugar just before slicing. Make sure to use a sharp knife.

Nutrition Facts : Calories 262 kcal, Carbohydrate 37 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 71 mg, Sodium 251 mg, Sugar 30 g, ServingSize 1 serving

PUMPKIN CREAM CHEESE ROLL-UP



PUMPKIN CREAM CHEESE ROLL-UP image

Categories     Cheese     Dessert

Number Of Ingredients 10

3/4 cup sifted flour
1 tsp. baking powder
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp nutmeg
1/2 tsp salt
3 eggs, slightly beaten
1 cup sugar
2/3 cup pumpkin pie filling
1 cup chopped pecans

Steps:

  • Preheat oven to 375 degrees. Grease jelly roll pan. Line with wax paper. Grease paper. Sift dry ingredients onto was paper. Beat egg and sugar in large bowl. Beat in pumpkin. Stir in sifted dry ingredients al at once. Pour into pan. Sprinkle top with chopped nuts. Bake 15 minutes or until center is springy. Lay out flat on a slightly damp clean dish towel. Sprinkle with sifted powdered sugar. Turn cake upside down (nuts side down) onto towel. Remove wax paper. Trim edges of cake, about 1/2 inch. Roll cake with damp dish towel. Let cool. Meanwhile, prepare cream cheese filling. Beat together 1 cup sifted powdered sugar, 8 oz softened cream cheese, 6 Tbls. butter, and 1 tsp vanilla. Unroll cake. Spread cream cheese filling onto cake. Reroll. Sprinkle with powdered sugar on top.

PUMPKIN CREAM CHEESE ROLL



Pumpkin Cream Cheese Roll image

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

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

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 AND CREAM CHEESE ROLL-UP



Pumpkin and Cream Cheese Roll-Up image

Number Of Ingredients 14

3/4 cup All Purpose Flour
1 teaspoon Baking Powder
2 teaspoons Cinnamon
1 teaspoon Pumpkin Pie Spice
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
3 Eggs
1 cup Sugar
2/3 cup Pumpkin-canned
1 cup Walnuts-chopped
1 cup Confectioners sugar/sifted
8 ounces Cream Cheese/softened
6 tablespoons Butter
1 teaspoon Vanilla

Steps:

  • 1. Preheat oven to 375. Grease a 15x10x1 jelly roll pan. Line with wax paper, grease and flour the wax paper.
  • 2. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper.
  • 3. Beat eggs in a bowl with an electric mixer until fluffy and tripled in size, 4-5 min. Add granulated sugar in 3 parts, beating after each addition; beat until thick and creamy, 2-3 min more. Stir in pumpkin; gently fold in flour mixture. Pour batter into prepared pan; spread out to edges; sprinkle with nuts.
  • 4. Bake in preheated oven 375 for 15 min or until center springs back when lightly touched with fingertip.
  • 5. Loosen cake around edges with a knife. Invert onto clean damp towel dusted with confectioners' sugar; peel off wax paper. Roll up cake and towel together from short side. Place seam side down on wire rack; cool completely.
  • 6. Meanwhile, beat together butter and confections' sugar, cream cheese and vanilla in a bowl with an electric mixer, to make a smooth filling. Carefully unroll cake and spread with filling; gently reroll. Transfer cake to platter, seam side down, cover and let chill until set.

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  • 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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