How do you make a pumpkin roll?

Answer 1

Ummm,,,push it down a hill? Seriously, I don't know.

Answer 2

Pumpkin Roll
Serves:12

Ingredients:
3 eggs
2T. Substitute Sugar
2/3 cup pumpkin
1/2 t. ginger
1T. cinnamon
1T. baking powder
1T. baking soda

Filling:
4 oz. cream cheese
2T. butter
2T. Substitute Sugar
1t. vanilla
1T. heavy cream

Instructions:
Prehteat the oven to 350ºF

Beat eggs for 5 minutes. Add remaining ingredients and mix.
Spread onto a well greased sided cookie sheet. The layer of batter will be very thin.

Bake for 15 minutes
.
Remove and let cool. Turn out on a couple of paper towels doubled. Roll up in the paper towels. Lay aside.

Filling:
Beat cream cheese and butter until smooth. Add remaining ingredients and beat until blended. Unroll the log and spread on the filling. Roll back up without the paper towels. Refrigerate for at least a half an hour.

Start at the end and cut into app. 1/2 " sections as much as you want at that particular time. Will look like a pinwheel. Vary by adding pecans. (sprinkle over batter before baking).

Answer 3

Ingredients:
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
***Icing***
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar


Directions:

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.

In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.

Bake at 375 degrees F (190 degrees C) for 15 minutes.

Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in- towel on a cooling rack and let it cool for 20 minutes.

Make the icing: In an electric blender or with a wooden spoon, blend cream cheese, butter, vanilla, and sugar.

When the cake has cooled 20 minutes, unroll it spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Answer 4

Pumpkin Roll Recipe #65547
Pumpkin Roll
by motherof4boys
1 servings
32 min 20 min prep
For the cake
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1/2 cup chopped pecans
For the filling
1 cup powdered sugar
1 (8 ounce) package cream cheese, softened
4 tablespoons margarine
1/2 teaspoon vanilla extract

Preheat oven to 375 F.
In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice.
In a separate bowl, mix flour, baking powder, salt, nutmeg, and cinnamon.
Add the flour mixture to the egg mixture and stir until well blended.
Line a 10 1/2" by 15" cookie sheet with parchment paper, trimming excess.
Pour the batter onto the cookie sheet, spread evenly.
Sprinke with pecans.
Bake 12-15 minutes or until a toothpick inserted into the center comes out clean.
Prepare a linen towel heavily sprinkled with powdered sugar.
After baking, turn the cookie sheet onto the towel, parchment paper side up.
The cake should slide out onto the towel.
Remove paper and roll up the cake into the towel.
Cool 30-40 minutes.
For the filling, stir together the powdered sugar, cream cheese, margarine and vanilla.
Mix well.
After the roll has cooled, unroll it and spread the filling evenly.
Re-roll and slice for serving.

Answer 5

WENDY's PUMPKIN CAKE ROLL:

3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup walnuts, finely chopped

Filling:
1 cup powdered sugar
8 oz. cream cheese
4 Tablespoons butter
1/2 teaspoon vanilla extract

In large bowl, beat eggs for 5 minutes. Add sugar gradually, beating well. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Fold dry ingredients into egg mixture. Spread batter into greased and floured 15 x 10 x 1" cookie sheet. Top with finely chopped nuts.

Bake at 375 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake (nut side down) on a clean kitchen towel sprinkled with powdered sugar. Start at narrow end (corner) roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. Unroll cake, and spread on filling. Roll up cake,(without the towel) lengthwise this time end to end and sprinkle with powdered sugar. Chill at least 1 hour. Slice and serve. Keep refrigerated.

Answer 6

Pumpkin Spice Roll


Prep Time: 20 min
Total Time: 1 hr 35 min
Makes: 10 servings


Ratings and Comments
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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 7

well when you make a pumpkin roll you turn it on its side and and hold onto it and roll?

Answer 8

lay it on its side , place you hands on the side of the pumpkin and push it.

Answer 9

I don't have a recipe but look in a cook book, or if it is a joke then put it on it's side and push.

Answer 10

Push it down a hill....