Pumpkin Spice Swiss Roll Recipe By Tasty

PUMPKIN SPICE SWISS ROLL RECIPE BY TASTY

Pumpkin Spice Swiss Roll Recipe by Tasty image

Here's what you need: flour, baking powder, baking soda, McCormick cinnamon, ground ginger, ground nutmeg, ground cloves, kosher salt, eggs, sugar, pumpkin puree, vanilla extract, cream cheese, butter, powdered sugar, vanilla extract, kosher salt, powdered sugar

Provided by Tasty

Yield 8 servings

Number Of Ingredients 18

Ingredients

¾ cup flour
½ teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons McCormick cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon kosher salt
3 eggs
1 cup sugar
⅔ cup pumpkin puree
1 teaspoon vanilla extract
12 oz cream cheese, softened
8 tablespoons butter, softened
1 ½ cups powdered sugar, sifted
1 teaspoon vanilla extract
1 teaspoon kosher salt
powdered sugar, for garnish

Steps:

Preheat oven to 375ºF (190°C). Line a 10 x 15-inch (25.5 x 38 cm) baking sheet with parchment paper.
Cake: In a medium bowl, whisk together flour, baking powder, baking soda, McCormick Cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
In a separate bowl, whisk eggs and sugar together. Whisk in pumpkin puree and vanilla extract until smooth.
Add dry ingredients into the wet ingredients and whisk until smooth.
Pour batter onto baking sheet and smooth with a spatula. Bake for 12-13 minutes. Remove from oven.
Carefully remove cake from pan by holding onto the parchment paper. Move cake to a cutting board covered with a dish towel. Roll cake up, short end to short end, rolling the dish towel up with the cake. Let cool completely.
Filling: Stir together all ingredients until smooth.
Unroll cake and spread with the filling. Roll cake up, peeling back the parchment paper as you go. Refrigerate for 1 hour.
Dust with powdered sugar. Slice and serve!
Enjoy!

Nutrition Facts : Calories 479 calories, Carbohydrate 50 grams, Fat 28 grams, Fiber 1 gram, Protein 7 grams, Sugar 37 grams

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

Ingredients

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 SWISS ROLL

Pumpkin Swiss Roll image

This delicious pumpkin Swiss roll has allspice in the filling to give it more spice.

Provided by Kim G

Categories Pumpkin Rolls

Time 2h10m

Yield 12

Number Of Ingredients 13

Ingredients

cooking spray
1 ½ cups white sugar, divided
¾ cup pumpkin puree
3 large eggs
¾ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
½ cup chopped pecans
1 (8 ounce) package cream cheese, softened
2 teaspoons ground allspice
1 cup powdered sugar
¾ teaspoon vanilla extract

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Spray a 10x15-inch jelly roll pan with cooking spray. Place a 10x17-inch piece of waxed paper in the pan with 1 inch of overhang on each end; spray with cooking spray.
Mix 1 cup sugar, pumpkin puree, and eggs together in a large mixing bowl until smooth.
Stir flour, baking soda, cinnamon, and pumpkin pie spice together in a separate bowl. Gradually add to the wet ingredients, mixing until combined. Pour batter into the prepared pan and sprinkle with pecans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes.
Sprinkle remaining 1/2 cup sugar on a dish towel. Remove cake from the oven and cool for 2 minutes in the pan. Turn out onto the sugared dish towel. Remove waxed paper and starting at the short end, roll up with the towel like a jelly roll. Cool for at least 1 hour.
While the cake is cooling, mix cream cheese and allspice together with an electric mixer. Add powdered sugar and vanilla and beat filling until smooth.
Unroll the cake and spread filling evenly over top. Re-roll, without the towel, and place in the refrigerator to chill for at least 30 minutes before serving.

Nutrition Facts : Calories 287.5 calories, Carbohydrate 44.2 g, Cholesterol 67 mg, Fat 11.2 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 4.8 g, Sodium 215.1 mg, Sugar 36.1 g

PUMPKIN SPICE SWISS ROLL RECIPE BY TASTY

Pumpkin Spice Swiss Roll Recipe by Tasty image

Here's what you need: flour, baking powder, baking soda, McCormick cinnamon, ground ginger, ground nutmeg, ground cloves, kosher salt, eggs, sugar, pumpkin puree, vanilla extract, cream cheese, butter, powdered sugar, vanilla extract, kosher salt, powdered sugar

Provided by Tasty

Categories Desserts

Yield 8 servings

Number Of Ingredients 18

Ingredients

¾ cup flour
½ teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons McCormick cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon kosher salt
3 eggs
1 cup sugar
⅔ cup pumpkin puree
1 teaspoon vanilla extract
12 oz cream cheese, softened
8 tablespoons butter, softened
1 ½ cups powdered sugar, sifted
1 teaspoon vanilla extract
1 teaspoon kosher salt
powdered sugar, for garnish

Steps:

Preheat oven to 375ºF (190°C). Line a 10 x 15-inch (25.5 x 38 cm) baking sheet with parchment paper.
Cake: In a medium bowl, whisk together flour, baking powder, baking soda, McCormick Cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
In a separate bowl, whisk eggs and sugar together. Whisk in pumpkin puree and vanilla extract until smooth.
Add dry ingredients into the wet ingredients and whisk until smooth.
Pour batter onto baking sheet and smooth with a spatula. Bake for 12-13 minutes. Remove from oven.
Carefully remove cake from pan by holding onto the parchment paper. Move cake to a cutting board covered with a dish towel. Roll cake up, short end to short end, rolling the dish towel up with the cake. Let cool completely.
Filling: Stir together all ingredients until smooth.
Unroll cake and spread with the filling. Roll cake up, peeling back the parchment paper as you go. Refrigerate for 1 hour.
Dust with powdered sugar. Slice and serve!
Enjoy!

Nutrition Facts : Calories 479 calories, Carbohydrate 50 grams, Fat 28 grams, Fiber 1 gram, Protein 7 grams, Sugar 37 grams

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