Pumpkin Roll?

Question

I went to my boyfriends Christmas dinner and they had a pumpkin roll there. It was the best tasting thing I'd had in a while. Does anyone have a recipe for it or know how to make it?

Answer 1

Pumpkin Roll
"This is the best pumpkin roll I've ever tasted. Everyone who tastes it always ask for the recipe. Note: One 29 ounce can of pumpkin will make 5 pumpkin rolls. Dust with additional confectioners' sugar, if desired."

INGREDIENTS
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
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 2

Pumpkin Roll
Recipe #655474 ratings
Pumpkin Roll
by motherof4boys Requires Premium MembershipMy Notes



1 servings 32 min 20 min prep
Change to: servings US Metric
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 3

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 4

PUMPKIN ROLL!!


INGREDIENTS
1 cup milk
1 1/2 cups pumpkin puree
1/2 cup white sugar
1/4 cup butter, melted and cooled
2 teaspoons salt
1 (0.6 ounce) cake compressed fresh yeast
5 cups bread flour


DIRECTIONS
Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
In a large bowl, combine milk, pumpkin, sugar, butter, salt, yeast and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces. Form each piece into a round and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven for 10 to 15 minutes, or until golden brown.

Answer 5

Click here for a "text only" printer friendly version.
Libby's Pumpkin Roll


Delicious and easy to make.

Prep: 45 min - Cook: 15 min - Cool: 60 min

CAKE:
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 (optional), chopped

FILLING:
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine (we recommend LAND O LAKES® Butter), softened
1 teaspoon vanilla extract
1/4 cup 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 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, 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, if desired.

Makes 10 servings

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

This recipe used with permission from Nestle and www.verybestbaking.com.

Answer 6

There are lots of recipes for this at allrecipes.com. Here's one:

http://allrecipes.com/recipe/pumpkin-roll-i/detail.aspx

Enjoy! I like pumpkin roll, too.

Answer 7

nope