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.
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 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.
THE BEST PUMPKIN ROLL RECIPE
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
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
WORLD'S BEST PUMPKIN ROLL
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
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
PUMPKIN ROLL
My family has been serving this pumpkin roll every Christmas Eve for as long as I can remember. This last Christmas was no exception. Traditions are so heartwarming. This cake is not too sweet-the perfect ending to a special dinner. -Carolyn Rockwell, Milwaukie, Oregon
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in pumpkin. In another bowl, whisk flour, pie spice, baking powder and baking soda; fold into egg mixture. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a bowl, beat cream until stiff peaks form. In another bowl, mix ricotta cheese and sugar until blended; stir in chocolate chips. Fold in whipped cream., Unroll cake; spread filling over cake to within 1/4 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Dust with confectioners' sugar. Refrigerate, covered, at least 3 hours until serving.
Nutrition Facts : Calories 254 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 110mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
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THE WORLD'S BEST PUMPKIN ROLL | THE RECIPE CRITIC
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4.7/5 (13)Total Time 40 minsCategory DessertCalories 244 per serving
- Preheat your oven to 375 Degrees. In a large mixing bowl beat your eggs, sugar, cinnamon, nutmeg, and pumpkin puree. In a separate mixing bowl, mix together flour and baking soda. Add slowly to the wet ingredients and combine until smooth.
- 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.
- 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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