Pumpkin Cake Roll Recipes

FAVORITE PUMPKIN CAKE ROLL

Steps:

• Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners' sugar.

PUMPKIN ROLL CAKE

Steps:

• For the cake: Preheat the oven to 375 degrees F. Line a jelly-roll pan with parchment paper. Lightly grease and flour the paper.
• In a medium bowl, combine the flour, cinnamon, baking powder, ginger, nutmeg and salt.
• In a separate bowl, beat the granulated sugar and eggs until light and fluffy, about 5 minutes. Mix in the pumpkin until combined. Slowly add the dry ingredients to the pumpkin mixture. Pour the batter out onto the prepared jelly-roll pan. Drop the pan twice on the counter to even out the batter and release any bubbles. Bake for 15 minutes.
• Meanwhile, dust a dishtowel with the confectioners' sugar. Immediately transfer the cake to the powdered dishtowel and gently roll from one short end to the other. Refrigerate on a pan or plate until completely cool, about 2 hours.
• For the filling: Combine the confectioners' sugar, cream cheese, butter and vanilla. Beat until light and fluffy.
• Unroll the cake and spread with the filling. Re-roll the cake and wrap with plastic wrap for 1 to 2 hours. Dust with confectioners' sugar before serving.

PUMPKIN ROLL CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
• In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
• Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
• 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.
• Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
• 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.

CREAM CHEESE PUMPKIN ROLL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
• Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
• Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
• Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
• Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.

PUMPKIN ROLL

Steps:

• Preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in pumpkin. In another bowl, whisk flour, pie spice, baking powder and baking soda; fold into egg mixture. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a bowl, beat cream until stiff peaks form. In another bowl, mix ricotta cheese and sugar until blended; stir in chocolate chips. Fold in whipped cream., Unroll cake; spread filling over cake to within 1/4 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Dust with confectioners' sugar. Refrigerate, covered, at least 3 hours until serving.

MOIST PUMPKIN CAKE ROLL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 15x10x1-inch jelly roll pan with parchment paper, then grease it.
• Separate egg yolks and whites into 2 separate mixing bowls. Stir flour, pumpkin pie spice, baking powder, and cinnamon together in a small bowl.
• Add pumpkin, vanilla, and lemon juice to the egg yolks; beat on high speed with an electric mixer until thick. Add 1/3 cup sugar and beat on high until dissolved.
• Beat egg whites until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Fold into the egg yolk mixture. Fold in flour just until combined. Spread batter evenly into the prepared pan.
• Bake in the preheated oven until cake springs back when lightly touched, 12 to 15 minutes.
• While the cake is baking, lay a kitchen towel on a nice, flat surface. Sprinkle with powdered sugar.
• Remove the cake from the oven and loosen the edges from the pan with a toothpick. Flip the cake onto the towel and pull off the parchment paper. Starting at the short end, roll the cake up with the towel into a spiral. Let sit until mostly cool but still a little warm, about 20 minutes.
• While the cake is cooling, beat cream cheese, butter, and vanilla with an electric mixer until light and fluffy. Gradually add 2 cups powdered sugar; beat well, adding more sugar if necessary, until frosting is a good spreading consistency.
• Unroll the still warm cake in the towel. Spread the frosting over the cake, starting in the middle and working outwards to about 1 inch from the edges. Re-roll the cake without the towel and place on a serving plate. Sprinkle with powdered sugar before serving.

PUMPKIN ROLL I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
• In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
• Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
• Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
• Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
• When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.