easy pumpkin roll recipe?

Answer 1

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 2

This one of the recipes I have made, I like using the pumpkin pie spice.

Granny Kat's Pumpkin Roll

"This moist rolled-cake has a rich cream cheese filling. Serve it cold. This will be a hit! It has a pinwheel look."
Original recipe yield: 10 servings

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 (For Dusting)

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 a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
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.

Servings Per Recipe: 10

**BE SURE AND "CLICK" ON THE SITE BELOW FOR A PICTURE OF THIS DESSERT.

Answer 3

Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon

Filling:
1 cup powdered sugar
8 ounces cream cheese (room temperature)
4 tablespoons butter or margarine
1/2 teaspoon vanilla

Mix together as listed. Line 1 1/2" by 15" cookie sheet with waxed paper. Trim excess waxed paper to minimize smoking. Pour batter onto cookie sheet, spread evenly. Bake 12-15 minutes at 375 degrees. (May sprinkle with nuts before baking.)
Prepare linen towel heavily sprinkled with powdered sugar. After baking, turn onto towel, waxed paper side up. Remove paper and roll into towel. Cool 30-40 minutes rolled. Prepare filling while roll cools. Mix ingredients thoroughly. After roll has cooled, unroll and spread filling evenly. Re-roll. Slice for serving.

Answer 4

EASY PUMPKIN ROLL 3/4 c. Pioneer buttermilk baking mix 3 eggs 1 c. sugar 2/3 c. canned solid pack pumpkin 1 c. chopped nuts 2 tsp. cinnamon 1 tsp. pumpkin pie spice Heat oven to 375 degrees. Grease a 15x10x1 jelly roll pan or a cookie sheet. Line sides and bottom with wax paper. Grease the paper. Beat eggs and sugar until fluffy. Beat in pumpkin. Stir in dry ingredients. Pour into pan, spread evenly. Bake 13-15 minutes. Invert onto towel dusted with powdered sugar, peel off wax paper. Roll up cake and towel together. Cool completely. Unroll and spread with filling. Reroll cake and refrigerate. FILLING: 1 c. powdered sugar 8 oz. softened cream cheese 6 tbsp. butter 1 tsp. vanilla Beat together until smooth. Yields 10 - 1 inch slices

Answer 5

○PUMPKIN ROLL○~~~~This easy pumpkin cake rolled around cream cheese filling is simply delicious♥

Powdered sugar
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 eggs
1 cup sugar
2/3 cup (LIBBY'S) 100% Pure Pumpkin
1 cup chopped walnuts, if desired

Filling Ingredients:

1 (8-ounce) package cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons LAND O LAKES® Butter, softened
1 teaspoon vanilla
Powdered sugar, if desired


Heat oven to 375°F. Grease 15x10x1-inch jelly-roll pan; line with parchment or waxed paper. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired.

Bake for 13 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack.

Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap; refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired..

tip♥
Be sure to put enough powdered sugar on the towel before rolling up cake so it will not stick.

Answer 6

Pumpkin Roll:

Prep: 25 min., Bake: 15 min., Chill: 3 hrs.

Vegetable cooking spray
3 large eggs
1 cup granulated sugar
3/4 cup all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2/3 cup canned unsweetened pumpkin
1/2 cup finely chopped pecans, toasted
1 teaspoon lemon juice
1 1/2 cups powdered sugar, divided
2 (3-ounce) packages cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
1 teaspoon lemon juice
Garnishes: powdered sugar, chocolate-coated pecan halves

Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.

Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.

Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean.

Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.

Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.

Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired.

Yield: Makes 8 servings