I need a good recipie for a pumpkin roll?

Question

Can someone give me a good recipie for a pumpkin roll??

Answer 1

Pumpkin Roll III
Submitted by: Diane
Yields: 12 servings

"Pumpkin puree is baked into a spiced cake which is filled with cream cheese frosting in this dessert made completely from scratch."

INGREDIENTS:
3 eggs
1 cup white sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger 1/2 teaspoon salt
1 teaspoon baking powder

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

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour jelly roll pan. I use a 15x18 inch pan lined with waxed paper and then greased and floured.
2. Beat eggs with electric mixer for 2 1/2 minutes. Add sugar slowly while still beating. Beat for 3 1/2 minutes more. Fold in pumpkin and lemon juice.
3. Mix together the flour, cinnamon, nutmeg, ginger, salt and baking powder. Fold into batter. Spread batter onto prepared pan. Bake for 15-18 minutes. Remove from oven and allow to cool enough to handle.
4. Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling towel inside cake and place seam side down to cool.
5. Prepare the frosting by blending together the sugar, cream cheese, butter and vanilla.
6. When completely cooled, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap. Refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 12-15 servings.

Answer 2

Pumpkin Roll

3/4 cup self-rising flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
3 tablespoons ground cinnamon
1 (16-ounce) can pumpkin
3 large eggs, beaten
1 to 1 1/2 cups chopped walnuts
Mix all ingredients together and pour onto a greased 11 x 17-inch baking sheet, spreading evenly over entire pan. Sprinkle the walnuts over batter.
Bake at 350*F (175*C) for about 15 minutes.
Turn cake out on towel (or wax paper). If cake doesn't came out when pan is inverted, loosen one end slowly with a spatula. Cake should be spongy and will not tear easily.
Cover with another towel (or another sheet of wax paper) and flip so that the walnuts are on top. Roll up cake in bottom towel (or in sheets of wax paper). Let cool completely.
Unroll, spread with filling and re-roll. Store in refrigerator.
The Filling:

1/4 cup butter
1 cup powdered sugar
1 (8-ounce) package cream cheese, softened
1/2 teaspoon vanilla extract
Mix all ingredients together and follow directions above.

Answer 3

PUMPKIN JELLY ROLLS

3 eggs, beaten 5 minutes
1 cup sugar
3/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
2/3 cup pumpkin, canned

FILLING:

1 cup powdered sugar
8 ounces cream cheese
5 tablespoons butter
1 teaspoon vanilla extract

Add remaining ingredients to beaten eggs. Pour into well greased cookie sheet. Sprinkle with 1 cup chopped pecans. Bake 15-20 minutes at 375 F. Turn out on a tea towel. Sprinkle with powdered sugar. Roll into a roll. Let cool.

Filling: Mix powdered sugar, cream cheese, butter, and vanilla.

When cake is completely cool, unroll cake and spread on filling. Remove towel, roll back into a roll.

Category: Desserts & Sweets

Serving Size: 12

Answer 4

Libby's Pumpkin Roll is always a big hit. Enjoy.

http://www.verybestbaking.com/recipes/detail.aspx?ID=32372

Libby's® Pumpkin Roll

Estimated Times:
Preparation - 45 min | Cooking - 13 min | Cooling Time - 1 hrs refrigerating | Yields - 10

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional)

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

NOTES:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Answer 5

genuine selfmade Pumpkin Pie components * a million medium sugar pumpkin * a million teaspoon floor nutmeg * a million teaspoon floor ginger * a million teaspoon salt * 3 cups evaporated milk * 4 eggs, crushed * 2 (9 inch) unbaked pie crusts guidelines a million. Preheat oven to 4 hundred stages F (200 stages C). 2. decrease out top of pumpkin and clean out all seeds and strings from interior. Slice pumpkin vertically into 3 inch extensive strips. place strips onto a baking sheet. 3. Bake in preheated oven for a pair of million hour. as quickly as executed, scrape the pumpkin from the skins, then beat with a mixer or puree in a food processor till soft. 4. Preheat oven to 425 stages F (220 stages C). 5. combination the nutmeg, ginger, salt, evaporated milk and eggs with the pumpkin puree. Pour mixture into 2 9 inch pie crusts. 6. Bake in preheated oven for 15 minutes. decrease oven temperature to 350 stages F (a hundred seventy five stages C) and bake for one greater 35 to 40 minutes, or till toothpick inserted into center comes out clean. Cool and refrigerate

Answer 6

this ones easy and good!


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.

Nutrition (per serving)

Calories 320

Total fat 15g

Saturated fat 6g

Cholesterol 75mg

Sodium 180mg

Carbohydrate 45g

Dietary fiber 1g

Sugars 34g

Protein 4g

Vitamin A 60%DV

Vitamin C 0%DV

Calcium 6%DV

Iron 8%DV

Answer 7

i dont have a recipe, bbut here is a definition, a big orange vegetable traveling from the top of the hill to the bottom of the hill via gravity

Answer 8

push it down a hill LOL