Pumpkin Pumpkin Spice Roll Recipes

PUMPKIN SPICE SWISS ROLL RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190°C). Line a 10 x 15-inch (25.5 x 38 cm) baking sheet with parchment paper.
• Cake: In a medium bowl, whisk together flour, baking powder, baking soda, McCormick Cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
• In a separate bowl, whisk eggs and sugar together. Whisk in pumpkin puree and vanilla extract until smooth.
• Add dry ingredients into the wet ingredients and whisk until smooth.
• Pour batter onto baking sheet and smooth with a spatula. Bake for 12-13 minutes. Remove from oven.
• Carefully remove cake from pan by holding onto the parchment paper. Move cake to a cutting board covered with a dish towel. Roll cake up, short end to short end, rolling the dish towel up with the cake. Let cool completely.
• Filling: Stir together all ingredients until smooth.
• Unroll cake and spread with the filling. Roll cake up, peeling back the parchment paper as you go. Refrigerate for 1 hour.
• Dust with powdered sugar. Slice and serve!
• Enjoy!

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.

PUMPKIN SPICE ROLL RECIPE

Steps:

• Preheat oven to 375° F. Grease 15x10 inch jelly roll pan with butter or cooking spray, making sure to grease the edges of the jelly roll pan. Line the greased pan with parchment paper, and then liberally grease the parchment paper.
• Make the Pumpkin Spice Cake Sheet: In large bowl, whisk together the flour, baking powder, baking soda, ground nutmeg, ground ginger, ground cinnamon, ground cloves and salt until evenly combined. Set aside.
• In another larger bowl, beat eggs and sugar together. Then stir in pumpkin puree and beat until smooth. Stir in the dry flour mixture and combine until everything is smooth.
• Pour batter into the prepared jelly roll pan. Spread the batter evenly and then bake for about 15 minutes or until cake is cooked. Immediately roll up the cake starting at the narrow end, gently peeling off paper on the back of the cake as you roll up the cake (it will be hot, but the warmer it is the less likely to crack as you roll). Cover rolled cake with a towel and allow to completely cool.
• Make the filling: Beat the cream cheese, powdered sugar, vanilla extract and butter together until smooth. Set aside.
• Now gently unroll the cake and spread cream cheese mixture over the cake. Carefully re-roll the cake. Wrap the cake in plastic wrap and refrigerate for about 1 hour or until the cake is completely cooled and firm enough to slice. Sprinkle powdered sugar over the pumpkin spice roll before serving. Slice and serve!

PUMPKIN-SPICE BARS WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• In large bowl, beat eggs, granulated sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Stir in raisins. Spread in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spreading frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store covered in refrigerator.

PUMPKIN SPICE ROLL

Steps:

• Heat oven to 375°F.
• Spray 15x10x1-inch pan with cooking spray; line with waxed paper. Spray waxed paper with additional cooking spray; dust with flour. Sprinkle clean towel with 1/4 cup powdered sugar.
• Mix flour, spice, baking powder and salt. Beat eggs and sugar in large bowl with mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread onto bottom of prepared pan; sprinkle with nuts.
• Bake 15 min. or until top of cake springs back when touched in center. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
• Beat cream cheese and 1/2 cup powdered sugar in medium bowl with mixer until blended. Add COOL WHIP; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate 1 hour. Unwrap and sprinkle with remaining powdered sugar just before serving.

PUMPKIN PUMPKIN SPICE ROLL

Steps:

• 1. Frist pre-heat the oven to 375F. Then line a 15x10x1 inch pan with foil or waxed paper greased or sprayed.
• 2. Next in a medium bowl beat the eggs with an eletric mixer on high speed for about 2 mins until thick & lemon colored. Then beat in the pumpkin until well mixed. Gradually beat in the cake mix,cinnamon, nutmeg & cloves on low speed. Then cotinue to beat for about 1 min more. Then pour into a pan,spreading to the corners.
• 3. Next bake for about 10 to 14 mins or until cake is sprinkgy when lightly touched in the center. Then immediately loosen the cake fromthe edges & turn upside down on a towel generously sprinkled with powered sugar. Then carefully remove the foil or waxed paper. When hot carefully roll the cake & towel from the narrow end first. Cool on a wore rack for about 1 hour.
• 4. Then in a medium bowl beat the cream cheese & brown sugar with the mixer on high speed unitl smooth. Then gradually add in the whipping cream. Beat until stiff & stir in 2 Tbsp. of the nuts into the cream cheese mixture. Unroll the cake & remove the towel, sread half the cream cheese mixtureover the cake & roll up again carefully. Then spread the remaining frosting over the outside. Sprinkle with the nuts.
• 5. Special Tip: You may make this ahead of time & store in the ice box until ready to serve.

PUMPKIN SPICE ROLL

Steps:

• 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 tablespoons powdered sugar just before serving.

PUMPKIN SWISS ROLL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 10x15-inch jelly roll pan with cooking spray. Place a 10x17-inch piece of waxed paper in the pan with 1 inch of overhang on each end; spray with cooking spray.
• Mix 1 cup sugar, pumpkin puree, and eggs together in a large mixing bowl until smooth.
• Stir flour, baking soda, cinnamon, and pumpkin pie spice together in a separate bowl. Gradually add to the wet ingredients, mixing until combined. Pour batter into the prepared pan and sprinkle with pecans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes.
• Sprinkle remaining 1/2 cup sugar on a dish towel. Remove cake from the oven and cool for 2 minutes in the pan. Turn out onto the sugared dish towel. Remove waxed paper and starting at the short end, roll up with the towel like a jelly roll. Cool for at least 1 hour.
• While the cake is cooling, mix cream cheese and allspice together with an electric mixer. Add powdered sugar and vanilla and beat filling until smooth.
• Unroll the cake and spread filling evenly over top. Re-roll, without the towel, and place in the refrigerator to chill for at least 30 minutes before serving.

PUMPKIN SPICE LATTE ROLLS

Steps:

• Preheat oven to 375°. Unroll crescent dough into one long rectangle; press perforations to seal. Combine pumpkin, brown sugar, instant coffee and pie spice. Spread over dough to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place on a parchment-lined baking sheet, cut side down. Bake until lightly browned, 14-16 minutes., Meanwhile, combine icing ingredients. Drizzle over warm rolls. Sprinkle with additional pie spice, if desired.