Pumpkin Walnut Roll Recipes
WALNUT PUMPKIN CAKE ROLL
This is one of my family's favorite dessert recipes, especially for holiday gatherings. -Mary Gecha, Center Rutland, Vermont
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin and lemon juice. Combine flour, cinnamon, baking powder, ginger, salt and nutmeg; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts., Bake at 375° for 12-14 minutes or until cake springs back when lightly touched in center. Cool for 5 minutes. Turn cake out of pan onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a long side. Cool completely on a wire rack., In a bowl, combine filling ingredients; beat until smooth. Unroll cake; spread evenly with filling to within 1/2 in. of edges. Roll up again without towel. Cover and refrigerate for 1 hour before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 312 calories, Fat 17g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 247mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN ROLL II
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
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 CAKE ROLL
This dessert is delicious, especially if you love cream cheese and pumpkin the way I do. -Elizabeth Montgomery, Allston, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine the flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture. , Grease a 15x10x1-in. baking pan and line with parchment. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. Bake at 375° for 15 minutes or until cake springs back when lightly touched. , Immediately turn out onto a clean dish towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with a short end. Cool. , Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Carefully unroll the cake. Spread filling over cake to within 1 in. of edges. Roll up again. Cover and chill until serving. Dust with confectioners' sugar.
Nutrition Facts : Calories 365 calories, Fat 20g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 279mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN ROLL CAKE
A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners' sugar, if desired.
Provided by Stephanie
Categories Fruits and Vegetables Vegetables Squash
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
- In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
- Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
- 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.
- Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
- 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 227.7 calories, Carbohydrate 27 g, Cholesterol 54.2 mg, Fat 12.4 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 4.9 g, Sodium 193.2 mg, Sugar 20.5 g
PUMPKIN WALNUT ROLL
I got this recipe years ago from a co-worker. There are several recipes with the same basic ingredients but none with the instructions she gave to me. I think that makes a big difference! Prep time does not include chill time or letting eggs come to room temperature.
Provided by CindiJ
Categories Dessert
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Set eggs out and let come to room temperature. Preheat oven to 375 f oven.
- Beat eggs on high speed of electric mixer for 5 minutes. Gradually beat in 1 cup sugar, pumpkin (solid pack), and lemon juice.
- In separate bowl stir together the flour, baking powder, cinnamon, ginger, nutmeg & salt. Fold into the egg mixture.
- Spread in greased & floured 15x10x1 (jelly roll) cake pan. Sprinkle with 1 cup chopped walnuts. Bake for 15 minutes.
- Remove from oven and immediately turn out of pan onto cotton tea towel that you have sprinkled with appox. 1-2 tablespoons powdered sugar. Roll up starting at the narrow end, rolling the towel and cake together. Set aside to cool.
- When cool, combine the cream cheese, 1 cup powdered sugar, pumpkin, butter and vanilla. Beat on high speed till light and fluffy. Unroll cake carefully and spread filling covering edge to edge. Carefully roll cake and place on serving platter (you will not use the towel this time). Dust the roll with approximately 3 TBS powdered sugar (give or take, according to your tastes).
- Cover lightly with plastic wrap and chill for at least 1 hour before serving or overnight. Slice and serve. Can be served with whipped cream if desired.
Nutrition Facts : Calories 487.2, Fat 27, SaturatedFat 10.7, Cholesterol 116.3, Sodium 360.6, Carbohydrate 56.9, Fiber 1.8, Sugar 44.2, Protein 7.7
PUMPKIN WALNUT ROLL
Steps:
- Pumpkin Roll:
- Beat eggs at high speed of electric mixer, gradually beat in sugar. Stir in pumpkin and lemon juice. Combine flour, baking powder, salt, cinnamon, ginger and nutmeg; fold into pumpkin mixture.
- Pour batter into greased and floured 15x10x1 inch jelly roll pan, I use a biscuit pan. Spread mixture evenly and sprinkle with nuts. Bake at 375°F. for 15 minutes or until top of cake springs back when lightly touched.
- Sprinkle powdered sugar on towel. Roll up cake in towel, beginning with narrow edge. Cool cake completely, unroll cake, spread with filling to 1/2 inch of edges. Reroll cake, chill. Store in refrigerator.
- Filling:
- Combine all ingredients in a small bowl; beat with mixer until smooth and creamy. Spread on top of roll.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
WASHINGTON PUMPKIN NUT ROLL
Pumpkin farms are a big deal in WA and every Oct. we try and visit at least one in our area. Last year my 18 & 20 year old DDs and I made the trek, and even took a tramp through a corn maze. This is a simple but elegant dessert which I like to bring to parties. Have a dish towel, dusted with powdered sugar ready for when the cake comes out of the oven. I have hurried the cooling process by putting my cake on the back porch in the winter!
Provided by momaphet
Categories Dessert
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- CAKE.
- Preheat oven to 375 degrees.
- Line and spray or grease, a 15"x10" jelly roll pan.
- Stir or sift together dry ingredients, set aside.
- Beat eggs 5 minutes.
- Beat in sugar gradually.
- Beat in pumpkin and lemon juice,just until mixed.
- Fold in dry ingredients.
- Pour into pan and level the batter.
- Sprinkle chopped nuts over the batter.
- Bake 15 minutes.
- Cool 3-4 minutes.
- Lay a tea towel dusted with powdered sugar on your counter.
- Flip the cake out onto the towel, nuts side down.
- Gently peel off the lining.
- Starting at the short end, carefully roll up the cake, but not too tightly.
- Place the cake on a rack until cool, about 45 minutes.
- Prepare filling.
- FILLING.
- Beat together all the filling ingredients except the whipped cream.
- Fold in whipped cream.
- When the cake is cool, place it on a cookie sheet and unroll.
- Sread filling over cake leaving an inch bare at one end.
- Roll cake back up, not too tightly.
- Place on your serving dish and dust with powdered sugar.
Nutrition Facts : Calories 459.3, Fat 28.6, SaturatedFat 13.4, Cholesterol 127, Sodium 266.7, Carbohydrate 46.7, Fiber 1.4, Sugar 35.9, Protein 6.7
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