PUMPKIN ROLL RECIPE WITH NUTS RECIPES

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WALNUT PUMPKIN CAKE ROLL RECIPE: HOW TO MAKE IT



Walnut Pumpkin Cake Roll Recipe: How to Make It image

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

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 12 servings.

Number Of Ingredients 17

3 large eggs, room temperature
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup finely chopped walnuts
Confectioners' sugar
FILLING:
6 ounces cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract

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, FatContent 17g fat (7g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 247mg sodium, CarbohydrateContent 36g carbohydrate (26g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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

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

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