does anyone know how to make a pumpkin roll? kinda looks like a jelly roll. but has cream cheese filling......

Answer 1

Pumpkin Roll Recipe

3 eggs
2/3 cup pumpkin
1 teaspoon baking soda
1 cup sugar
1 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup flour

Filling:

8 ounces cream cheese (You may use a drop of food coloring in the cream cheese for color)
2 tablespoons margarine
1 teaspoon vanilla
1 cup powdered sugar
1/3 cup nuts

Line cookie sheet that has edges with waxed paper and grease. Spread dough in pan and bake at 375F for 15 minutes.
After you take it out of the oven sprinkle top with powdered sugar, then flip onto a dish towel.
Then take off the waxed paper and sprinkle with more powdered sugar; roll up like a jellyroll in the dish towel.
Refrigerate for 1 hour or put in freezer for 15 minutes.
Unroll; spread filling on roll an d roll again without the towel.
Place in container or Reynolds Wrap.
Refrigerate or you may freeze for up to 4 months.

Answer 2

3 eggs
2/3 cup canned pumpkin
1 cup white sugar
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 cup all-purpose flour
1/2 cup chopped walnuts
confectioners' sugar for dusting

2 tablespoons butter, softened
8 ounces cream cheese
3/4 teaspoon vanilla extract
1 cup confectioners' sugar

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DIRECTIONS:
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, salt 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

Answer 3

heres the recipe i have:

1 cup sugar
3 eggs
3/4 cup all-purpose flour
1 tsp. baking soda
1 tsp cinnamon
1/2 tsp. salt
2/3 cup canned pumpkin
powdered sugar
cream cheese
nuts

Directions

1. Preheat oven to 350 Deg. Spray 15x10x1 inch baking pan with non stick cooking spray.Line with wax paper, spray paper with non stick.In large bowl beat sugar, eggs, flour, soda, cinnamon and salt w ith electric mixer until smooth. beat for 1 min. more. stir in pumpkin until combined.
2. spread batter evenly in prepared pan. bake for 12- 14 min. or until cake springs back when lightly touched.
3. Turn cake out onto clean towel sprinkled with powdered sugar. Carefully remove waxed paper. Starting at narrow end, roll up towel and cake together. Cool completely.
4. Meanwhile prepare Nutty cream cheese filling:In mixing bowl beat 1 package(8oz.) cream cheese, softened; 1 cup sifted powdered sugar; 2 tablespoons butter; 1teaspoon vanilla; until smooth. stir in 1/2 cup chopped nuts your choice. Unroll cake spread with filling. Roll up and transfer to serving platter. Cover and refrigerate until serving time. Cut into 1-inch slices. I like to sift more powdered sugar on top. Serves 10. Enjoy.

Answer 4

GET 2TUBES OF BREAD DOUGH AND ROLL EACH PACKAGE BY THEY'RE SELF TO A SQUARE OF ABOUT 12X10 INCHES. PLACE ON COOKIE SHEET WITH WAX PAPER OR CLING WRAP IN BETWEEN AND PUT IN ICE BOX TO REST FOR AT LEAST 30 MIN. IN THE MEAN TIME MIX TOGETHER 1small CAN PUMPKIN PIE MIX,1egg,1-8oz. CREAM CHEESE,1/2tsp. CINNAMON AND 1/2 STICK BUTTER AND A SMALL PINCH OF SALT. TAKE BREAD DOUGH OUT AND PLACE ON TOP OF EACH OTHER AND ROLL TOGETHER, SPREAD MIXTURE ON DOUGH, SPREAD TO EDGES AND ROLL ON THE LONG SIDE INTO A ROLL AND PLACE ON COOKIE SHEET AND BAKE FOR 30 MIN OR TILL BROWN AS YOU LIKE AND TAKE OUT OF OVEN AND LET COOL ON RACK. SPRINKLE WITH POWDER SUGAR AND ENJOY.HOPE YOU LIKE THIS RECIPE, ITS ONE OF MY FAVORITES MY GRANDMOTHER USED TO MAKE. AND NOW THAT SHES GONE I WAS HANDED DOWN ALL HER RECIPES AND THEY'RE ARE SOME GOOD ONE IN THERE.

Answer 5

Kraft this wonderful one out at Thanksgiving that I made...yummy!

3/4 cup plus 2 Tbsp. powdered sugar, divided
3/4 cup flour
1-1/2 tsp. pumpkin pie spice
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin
1 cup chopped PLANTERS Walnuts
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups COOL WHIP or COOL WHIP French Vanilla Whipped Topping, thawed (1/2 of 8-oz. tub)



PREHEAT oven to 375°F. Grease 15x10x1-inch baking pan. Line with wax paper; grease and flour wax paper. Sprinkle clean towel with 1/4 cup of the powdered sugar.
MIX flour, spice, baking powder and salt; set aside. Beat eggs and sugar in large bowl with electric mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread evenly into prepared pan; sprinkle with walnuts.
BAKE 15 minutes or until top of cake springs back when touched. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack.
BEAT cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour or until ready to serve. Sprinkle with the remaining 2 Tbsp. powdered sugar just before serving.

Answer 6

your going to need a steep hill

Answer 7

No, but that sounds hecka yummy!