PUMPKIN ROLL YOUTUBE RECIPES

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PUMPKIN ROLL I RECIPE | ALLRECIPES



Pumpkin Roll I Recipe | Allrecipes image

An easy pumpkin roll dessert that tastes great.

Provided by Jackie Smith

Categories     Fruits and Vegetables    Vegetables    Squash

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 10 servings

Number Of Ingredients 11

3 eggs, beaten
1 cup white sugar
½ teaspoon ground cinnamon
? cup pumpkin puree
¾ cup all-purpose flour
1 teaspoon baking soda
2 tablespoons butter, softened
8 ounces cream cheese
1 cup confectioners' sugar
¼ teaspoon vanilla extract
confectioners' sugar for dusting

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
  • In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
  • Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
  • Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
  • Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
  • When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.

Nutrition Facts : Calories 288.8 calories, CarbohydrateContent 42.2 g, CholesterolContent 86.9 mg, FatContent 11.8 g, FiberContent 0.5 g, ProteinContent 4.7 g, SaturatedFatContent 6.9 g, SodiumContent 230.9 mg, SugarContent 33.6 g

PUMPKIN ROLL RECIPE: HOW TO MAKE IT - TASTE OF HOME



Pumpkin Roll Recipe: How to Make It - Taste of Home 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. —Erica Berchtold, Freeport, Illinois

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 10 servings.

Number Of Ingredients 13

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 1/2 cup 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, FatContent 12g fat (7g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 261mg sodium, CarbohydrateContent 41g carbohydrate (32g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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