Pumpkin Roll With Nutmeg Recipes

PUMPKIN ROLL

Steps:

• To prepare cake: Preheat oven to 375 degrees. Spray a 15 by 10-inch jelly roll pan (affiliate link) with non-stick cooking spray. Line with a sheet of parchment paper leaving a 1-inch overhang on narrow ends. Spray parchment paper with non-stick cooking spray.
• In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
• In a separate large mixing bowl using an electric hand mixer blend together granulated sugar and eggs until slightly pale and creamy, about 1 - 2 minutes.
• Mix in pumpkin and vanilla extract.
• Add flour mixture and fold with a spatula just until combined.
• Pour batter into prepared pan, spread into an even layer then wiggle pan to evenly level.
• Bake in preheated oven until cake is set (top should spring back when touched) about 13 - 15 minutes.
• Working quickly, using parchment overhang lift cake and transfer to clean, heatproof work surface. Starting on one narrow roll cake up to opposite side (use knit gloves if it's too hot to handle, and roll somewhat snuggly but not tight as to flatten cake). If needed tie a kitchen string or ribbon around cake to keep parchment from slipping.
• Let cool completely on a wire rack, about 2 - 3 hours. Prepare filling once cake is done cooling.
• To prepare filling: in a medium mixing bowl using an electric hand mixer beat together cream cheese, powdered sugar, butter and vanilla until smooth.***
• Slowly unroll cake, spread filling over cake leaving about 1/4-inch border uncovered along all edges. Re-roll cake from one narrow end to the other (don't roll parchment paper up with the cake). Cover cake with parchment or plastic wrap and chill at least 1 hour.
• To serve dust top of cake roll with powdered sugar if desired. Cut into 1-inch slices.
• Store cake in refrigerator in an airtight container up to 4 days or freeze up to 2 months.

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 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 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.

PUMPKIN NUTMEG DINNER ROLLS

Steps:

• In a small bowl proof the yeast with 1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture is foamy. In a large bowl combine well 7 cups of the flour, the nutmeg, the salt, and the remaining sugar and blend in the butter until the mixture resembles coarse meal. Add the whole egg, the pumpkin purée, and the yeast mixture and stir the dough until it is combined well.
• Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking, for 10 minutes, or until it is smooth and elastic. Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk. Turn the dough out onto a work surface, divide it into 14 pieces, and form each piece into a ball. Fit the balls into a buttered 10-inch springform pan and let them rise, covered with a kitchen towel, in a warm place for 45 minutes, or until they are almost double in bulk. Brush the rolls with the egg wash and bake them in the middle of a preheated 350°F. oven for 40 to 50 minutes, or until they are golden brown. Let the rolls cool slightly in the pan, remove the side of the pan, and serve the rolls warm. The rolls may be made 1 week in advance and kept wrapped well and frozen. Reheat the rolls, wrapped in foil, in a preheated 350°F. oven for 25 minutes, or until they are heated through.

PUMPKIN NUTMEG DINNER ROLLS

Steps:

• In a small bowl proof the yeast with 1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture is foamy.
• In a large bowl combine well 7 cups of the flour, the nutmeg, the salt, and the remaining sugar and blend in the butter until the mixture resembles coarse meal.
• Add the whole egg, the pumpkin purée, and the yeast mixture and stir the dough until it is combined well.
• Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking.
• Knead until dough is smooth and elastic.
• Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter.
• Let the dough rise, covered with plastic wrap, in a warm place until it is double in bulk.
• Turn the dough out onto a work surface, divide it into 14 pieces, and form each piece into a ball.
• Fit the balls into a buttered 10-inch spring form pan and let them rise, covered with a kitchen towel, in a warm place until they are almost double in bulk.
• Brush the rolls with the egg wash (1 egg mixed with 1 tbsp water).
• Bake them in a preheated 350°F oven for 40 to 50 minutes, or until they are golden brown.
• Let the rolls cool slightly in the pan, remove the side of the pan, and serve the rolls warm.