Pumpkin Rolls Ii Recipes

PUMPKIN ROLL II

Pumpkin Roll II image

This is the best pumpkin roll I've ever tasted. Everyone who tastes it always ask for the recipe. Note: One 29 ounce can of pumpkin will make 5 pumpkin rolls. Dust with additional confectioners' sugar, if desired.

Provided by BUCHKO

Categories Fruits and Vegetables Vegetables Squash

Time 2h

Yield 16

Number Of Ingredients 12

Ingredients

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

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
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.
To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till 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 202.6 calories, Carbohydrate 26.3 g, Cholesterol 54.3 mg, Fat 9.8 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 168.9 mg, Sugar 20.4 g

PUMPKIN ROLLS II

Pumpkin Rolls II image

This recipe also makes 2 loaves of bread.

Provided by Karen Rummer

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 2h30m

Yield 16

Number Of Ingredients 7

Ingredients

1 cup milk
1 ½ cups pumpkin puree
½ cup white sugar
¼ cup butter, melted and cooled
2 teaspoons salt
1 (0.6 ounce) cake compressed fresh yeast
5 cups bread flour

Steps:

Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
In a large bowl, combine milk, pumpkin, sugar, butter, salt, yeast and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces. Form each piece into a round and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven for 10 to 15 minutes, or until golden brown.

Nutrition Facts : Calories 66.3 calories, Carbohydrate 9 g, Cholesterol 8.8 mg, Fat 3.3 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 2 g, Sodium 318.7 mg, Sugar 7.8 g

PUMPKIN ROLL II

Pumpkin Roll II image

Source: Times-Republic Recipe anthology, Watseka, IL 1990 40 min cook time includes cooling time for the cake part

Provided by troyh

Categories Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 (8 ounce) package cream cheese
4 tablespoons margarine
1 cup powdered sugar
1/2 teaspoon vanilla

Steps:

Beat eggs and sugar. Add pumpkin and lemon juice, mixing well, then dry ingredients.
Spread batter into a greased and waxed-paper-lined 10x15 jelly roll pan. Bake at 375 for 15 minutes.
Remove, allow to cool 15 minutes. Roll cake in tea towel or waxed paper and cool 10 more minutes.
Filling: Beat cream cheese and margarine; add sugar and vanilla. Beat till smooth.
Unroll cake and spread filling evenly.
Re-roll and chill at least one hour before serving.

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