ALLRECIPES PUMPKIN ROLL RECIPES

PUMPKIN ROLL II RECIPE | ALLRECIPES

Pumpkin Roll II Recipe | Allrecipes 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

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 1 - 15x10 inch jelly roll cake

Number Of Ingredients 12

Ingredients

3 eggs
1 cup white sugar
? 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, CarbohydrateContent 26.3 g, CholesterolContent 54.3 mg, FatContent 9.8 g, FiberContent 0.7 g, ProteinContent 3.5 g, SaturatedFatContent 4.6 g, SodiumContent 168.9 mg, SugarContent 20.4 g

GRANDMA CAROL'S PUMPKIN ROLL RECIPE | ALLRECIPES

Grandma Carol's Pumpkin Roll Recipe | Allrecipes image

My mom always makes her pumpkin roll around Thanksgiving and takes one to work where everyone asks her if she can make them one and they all want the recipe. You may want to halve the recipe unless you are making for a crowd or to give away. It makes a lot. It is without a doubt the best pumpkin roll I've ever had!

Provided by SusieQ

Categories Fruits and Vegetables Vegetables Squash

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 1 cake

Number Of Ingredients 14

Ingredients

3 eggs, beaten
1 cup white sugar
? cup pumpkin puree
¾ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 (8 ounce) package cream cheese, softened
2 tablespoons butter
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
2 teaspoons confectioners' sugar for dusting, or as needed

Steps:

Preheat oven to 400 degrees F (200 degrees C). Butter a 12x17-inch jelly roll pan and line with parchment paper; butter the parchment paper. Generously dust a kitchen towel with confectioners' sugar.
Beat eggs, white sugar, and pumpkin together in a bowl until creamy.
Sift flour, baking soda, cinnamon, cloves, and nutmeg together in a separate bowl; gradually stir into egg mixture. Stir to combine. Spread batter evenly into the prepared pan.
Bake in the preheated oven for exactly 10 minutes.
Immediately turn cake onto the prepared kitchen towel. Starting at a long end, roll up pumpkin cake and towel. Let rolled cake rest for 10 minutes.
Beat cream cheese, butter, 16-ounce package confectioners' sugar, and vanilla extract together in a bowl until smooth; fold in pecans.
Unroll cake; spread with the filling. Roll up cake (without towel). Cut off any jagged ends. Cover and refrigerate until chilled. Cut cake in half if desired; sprinkle with confectioners' sugar before serving.

Nutrition Facts : Calories 207.7 calories, CarbohydrateContent 31.8 g, CholesterolContent 36.1 mg, FatContent 8.5 g, FiberContent 0.9 g, ProteinContent 2.4 g, SaturatedFatContent 3.2 g, SodiumContent 112.4 mg, SugarContent 27.3 g

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