Pumpkin Pecan Roulade Recipes

PUMPKIN SPICE ROULADE CAKE RECIPE (WITH PECAN NUTS)

Steps:

• preheat your oven to 190c / 375f using the bake setting without the fan.
• grease a 25 x 38cm / 10" x 15" tray then line with baking paper / parchment to cover the base and the sides. - see notes below
• sift the dry ingredients into a bowl and put to one side
• using a large bowl beat the eggs, vanilla and sugar for several minutes (this helps the sugar to start to dissolve) this step is only to combine the ingredients and is not about adding air.
• add the pumpkin puree and mix only until it is well combined - no lumps
• add all of the dry ingredients at once and fold until no dry ingredients appear.
• pour the batter into the prepared tin and ensure the batter is evenly spread across the tin and into the corners - see video
• sprinkle 3/4's of the nuts evenly over the batter and bake for around 15 minutes (start checking at the 12 minute mark) the cake should be golden brown and spring back when lightly pressed in the centre.
• working quickly once the cake is cooked, sprinkle with the remaining pecan nuts and lay a thin teatowel over the cake followed by a flat tray (use the underside of a baking tray so it can be removed easily)
• holding the tin and tray firmly together turn them over
• remove the tin from the cake and leaving the teatowel in position slide the baking sheet out
• roll the cake as shown in the video finishing by resting the cake so the outside edge is on the bottom and leave until completely cold on a cake rack
• gently unroll the cake and evenly spread with the frosting, then roll finishing with the seam on the bottom
• Enjoy!
• beat the cream cheese, butter and vanilla until smooth and pale
• add the icing sugar and beat until well combined - see notes

PUMPKIN PECAN CUSTARD

Steps:

• Custard: Preheat oven to 350 degrees F (180 degrees C). Lightly grease six 6-ounce (180 mL) ramekins and arrange on baking sheet.
• In a medium bowl or large glass measuring cup, beat eggs lightly with a fork. Add 2/3 cup (150 mL) brown sugar, cinnamon, vanilla, allspice, ginger, nutmeg and cloves. Stir in pumpkin puree until blended. Slowly stir in evaporated milk. Pour evenly into prepared ramekins.
• Bake in the preheated oven for 20 minutes.
• Topping: Meanwhile, in small bowl, combine 2 tablespoons (30 mL) brown sugar, flour and 1/4 teaspoon (1 mL) cinnamon. Add melted butter and stir in pecans.
• After baking custards for 20 minutes, remove from oven and sprinkle nut mixture evenly over custards and bake for an additional 15 minutes or until a knife inserted near the centre comes out clean.
• Transfer to rack to cool. Serve warm or chilled with a dollop of whipped cream, if desired.

PUMPKIN PECAN LOAVES

Steps:

• In a bowl, combine the first 6 ingredients. In a separate bowl, combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans. , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , For glaze, combine the butter, sugar, brown sugar and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners' sugar and vanilla until smooth. Drizzle over cooled loaves.

SPICED PUMPKIN PECAN LOAF RECIPE BY TASTY

Steps:

• In a large bowl, combine the bread flour, whole wheat flour, pecans, chocolate chips, cinnamon, ginger, nutmeg, cloves, and salt. Stir well with a rubber spatula.
• In a separate large bowl, whisk together the warm water, yeast, pumpkin purée, and maple syrup.
• Add the dry ingredients to the wet ingredients and use a rubber spatula to stir until the dough just comes together. With your hands, knead the dough in the bowl until there are no dry, floury spots remaining. Cover the dough with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
• Using the spatula, fold the dough toward the center of the bowl 8 times, rotating the bowl each time. Cover with the towel and let rest for 30 minutes more.
• Place a Dutch oven with a lid in the oven, and preheat the oven to 450°F (230°C) for 30 minutes.
• Lightly dust a clean surface and your hands with flour. Carefully turn the dough out of the bowl and onto the floured surface. Fold the edges of the dough towards the center 8 times, then flip the dough over and transfer to a piece of parchment paper.
• Carefully remove the Dutch oven from the oven (it will be very hot) and use the parchment to lift the bread into the pot. Cover with the lid.
• Bake the bread for 35 minutes. Remove the lid and reduce the oven temperature to 425°F (220°C). Bake for 15 more minutes, until the bread is golden brown.
• Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
• Slice the bread and serve as desired.
• Enjoy!

PUMPKIN ROULADES

Steps:

• Preheat the oven to 375 degrees F.
• Beat the eggs and sugar for 5 minutes, until doubled in volume. Combine the dry ingredients in a separate bowl. Fold the pumpkin puree into the egg mixture. Fold in the flour, and mix until evenly blended. Pour into greased and floured baking sheet. Bake for 15 minutes. Cool.
• Cream cheese filling:
• Blend together all ingredients.
• Sprinkle the top of the cake with sugar. Flip the cake over and spread the filling on the cake. Roll up into a cylinder. Refrigerate and slice to order.
• Preheat the oven to 350 degrees F.
• Cut the pumpkin in 1/2 and clean out the seeds. Place 1 tablespoon of butter and 2 tablespoons of sugar in each half. Place in a shallow baking dish with an 1/8-inch of water in the pan. Cover with foil. Bake for about 1 hour, or until tender. Remove from the oven and cool. Remove the skin and puree.
• Yield: about 8 cups

PUMPKIN-PECAN ROULADE

Steps:

• Heat oven to 350°F.
• Spray 15x10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray. Sprinkle clean kitchen towel with 1/2 cup sugar. Prepare cake batter as directed on package; gently stir in nuts and spices. Pour into prepared pan; spread to form even layer.
• Bake 30 to 35 min. or until top of cake springs back when touched in center. Immediately invert cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one short end, roll up cake and towel together. Cool completely on wire rack.
• Unroll cake; remove towel. Beat cream cheese, pumpkin and remaining sugar with mixer until blended; spread onto cake. Reroll cake; wrap in plastic wrap. Refrigerate 1 hour. Serve topped with COOL WHIP.

PUMPKIN ROULADES

Steps:

• Roulade:
• Preheat the oven to 375 degrees F.
• Beat the eggs and sugar for 5 minutes, until doubled in volume. Combine the dry ingredients in a separate bowl. Fold the pumpkin puree into the egg mixture. Fold in the flour, and mix until evenly blended. Pour into greased and floured baking sheet. Bake for 15 minutes. Cool.
• Cream cheese filling:
• Blend together all ingredients.
• Sprinkle the top of the cake with sugar. Flip the cake over and spread the filling on the cake. Roll up into a cylinder. Refrigerate and slice to order.
• Pumpkin Puree:
• 1 (6-pound) pumpkin
• 2 tablespoons butter
• 4 tablespoons sugar
• Preheat the oven to 350 degrees F.
• Cut the pumpkin in 1/2 and clean out the seeds. Place 1 tablespoon of butter and 2 tablespoons of sugar in each half. Place in a shallow baking dish with an 1/8-inch of water in the pan. Cover with foil. Bake for about 1 hour, or until tender. Remove from the oven and cool. Remove the skin and puree.
• Yield: about 8 cups

SPICY PUMPKIN ROULADE

Steps:

• Make cake:
• Preheat oven to 350°F. Butter 17 1/2x11 1/2x1-inch baking sheet. Line with parchment paper, allowing 1-inch overhang on all sides. Butter parchment. Mix 1/4 cup sugar, cinnamon, allspice and ginger in small bowl. Sprinkle over parchment. Place kitchen towel on work surface. Sift powdered sugar over towel.
• Combine 1/2 cup sugar, 4 eggs, 3 yolks and extract in large bowl. Using electric mixer, beat until thick and pale yellow, about 6 minutes. Sift flour and baking powder over egg mixture; gently fold in. Using clean dry beaters, beat whites until medium-stiff peaks form. Fold whites into batter in 2 additions.
• Pour batter into prepared baking sheet; spread to edges. Bake cake until golden and tester inserted into center comes out clean, about 20 minutes. Invert onto prepared towel. Peel off parchment. Starting at 1 long side, roll up cake in towel. Cool.
• Make filling:
• Pour 2 tablespoons water into small saucepan; sprinkle gelatin over. Let soften 10 minutes.
• Whisky yolks, 1/2 cup sugar, cornstarch and brown sugar in medium bowl to blend. Whisk half and half, pumpkin and vanilla in heavy medium saucepan. Bring to boil. Gradually whisk hot pumpkin mixture into yolk mixture. Return mixture to same saucepan. Whisk over medium heat until mixture boils and thicken. Remove from heat. Whisk in orange juice concentrate and orange peel.
• Stir gelatin mixture over low heat just until gelatin dissolves. Remove from heat. Whisk in 1/2 cup pumpkin mixture; whisk into remaining pumpkin mixture. Chill until cold and thick, whisking occasionally, at least 6 hours. (Cake and filling can be made 1 day ahead. Cover cake with foil; store at room temperature. Keep filling chilled.)
• Unroll cake. Spread filling over cake; roll up cake, enclosing filling. Arrange cake seam side down on platter.
• Beat whipping cream and 1 tablespoon sugar in large bowl until stiff. Spoon cream into pastry bag fitted with large star tip. Pipe in lengthwise rows over roulade. (Can be made 6 hours ahead. Chill.) Garnish platter with orange slices and mint, if desired.

PUMPKIN ROULADE

Steps:

• Arrange rack in upper third of oven and preheat to 350 degrees. Line a 17x12-inch jelly roll pan with waxed paper.
• Beat eggs, granulated sugar, vanilla, and salt in bowl until tripled in volume. Beat in molasses.
• Sift flour, ginger, cinnamon, and cloves over batter; gently fold together. Spread batter in prepared pan. (You should tap the pan on the counter to release air bubbles.).
• Bake until top is light golden and edges start to pull away from pan, about 12-14 minutes. Let cool completely in pan.
• Sift 1/2 cup confectioner's sugar evenly over a large sheet of waxed paper. Invert cake onto sugar. remove pan and peel off paper. Trim edges. Roll up cake in waxed paper, starting from long edge.
• Mix pumpkin puree, 6 T. confectioner's sugar, fresh ginger, lemon zest, and lemon juice in medium bowl and refrigerate.
• Unroll cake and spread pumpkin cream evenly on top. Roll up cake, using waxed paper to lift edge, then wrap rolled cake in waxed paper. Refrigerate at least 30 minutes and up to 2 hours.
• Unwrap cake and place seam side down on serving platter. Sift additional confectioner's sugar over top.

PUMPKIN BLONDIES WITH CHOCOLATE AND PECANS

Steps:

• Heat oven to 350 degrees. Grease and line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
• In a large bowl, whisk together the butter, pumpkin purée, sugars, egg yolk and vanilla extract. Fold in the flour, baking soda, cinnamon, salt and most of the chocolate and pecans. Transfer the batter to the prepared pan, smooth into an even layer and sprinkle the top with the remaining chocolate and pecans.
• Bake until the top looks dry and set and a toothpick inserted into the center comes out with moist crumbs attached, 25 to 35 minutes, rotating the pan halfway through. Transfer to a rack to cool completely.
• To serve, use the paper overhang to transfer the blondies to a cutting board. Cut into 16 pieces. Store at room temperature in an airtight container for up to 3 days, or in the freezer for up to 1 month.

CHOCOLATE PECAN PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
• Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
• In another bowl, mash the pumpkin, and stir in the sugar, oil, and eggs. Pour the flour mixture into the pumpkin mixture, and stir lightly to combine. Use a rubber spatula to fold the pecans and chocolate chips into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated.
• Fill the prepared loaf pans about 3/4 full, and bake in the preheated oven for 20 to 25 minutes, until the bread has risen, and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.