PUMPKIN SPICE SWISS ROLL RECIPE BY TASTY
Here's what you need: flour, baking powder, baking soda, McCormick cinnamon, ground ginger, ground nutmeg, ground cloves, kosher salt, eggs, sugar, pumpkin puree, vanilla extract, cream cheese, butter, powdered sugar, vanilla extract, kosher salt, powdered sugar
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 18
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!
Nutrition Facts : Calories 479 calories, Carbohydrate 50 grams, Fat 28 grams, Fiber 1 gram, Protein 7 grams, Sugar 37 grams
FAVORITE PUMPKIN CAKE ROLL
This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four cake rolls at a time. -Erica Berchtold, Freeport, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 285 calories, Fat 12g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 261mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
PUMPKIN SWISS ROLL
This delicious pumpkin Swiss roll has allspice in the filling to give it more spice.
Provided by Kim G
Categories Pumpkin Rolls
Time 2h10m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 287.5 calories, Carbohydrate 44.2 g, Cholesterol 67 mg, Fat 11.2 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 4.8 g, Sodium 215.1 mg, Sugar 36.1 g
PUMPKIN ROLL I
An easy pumpkin roll dessert that tastes great.
Provided by Jackie Smith
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 42.2 g, Cholesterol 86.9 mg, Fat 11.8 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 230.9 mg, Sugar 33.6 g
PUMPKIN SPICE LATTE ROLLS
I get instant cravings for pumpkin spice when the fall weather creeps in. These pumpkin spice cinnamon rolls incorporate one of my favorite coffee drinks with one of my favorite pastries. I make them all the time. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Breakfast
Time 25m
Yield 1 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 135 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 145mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
PUMPKIN SPICED LATTE CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: whole milk, unsalted butter, granulated sugar, active dry yeast, flour, baking powder, salt, butter, light brown sugar, pumpkin spice mix, powdered sugar, coffee, whole milk
Provided by Rie McClenny
Categories Bakery Goods
Yield 14 servings
Number Of Ingredients 13
Steps:
- Generously butter 2 cast-iron skillets or disposable foil cake pans.
- In a large bowl, whisk together the warm milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
- Sprinkle the yeast evenly over the warm milk mixture and let sit for 1 minute.
- Add 4 cups (500g) of flour to the milk mixture and mix with a wooden spoon until just combined.
- Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- After 1 hour, the dough should have nearly doubled in size.
- Remove the towel and add an additional ¾ cup (95g) of flour, baking powder, and salt. Stir well, then turn out onto a well-floured surface.
- Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
- Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
- In a medium bowl, combine softened butter, brown sugar, and pumpkin spice mix, and stir well.
- Spread the mixture onto the rolled dough.
- Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
- Cut the log in half, then divide each half into 7 evenly sized pieces, about 1½ inches (4 cm) thick.
- Place 7 cinnamon rolls in each skillet or cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
- Preheat the oven to 350˚F (180˚C).
- To prepare the frosting, in a medium mixing bowl, whisk together powdered sugar, coffee, and milk until smooth.
- Remove the plastic wrap, then bake the cinnamon rolls for 25-30 minutes, until golden brown.
- While still warm, drizzle evenly with frosting.
- Enjoy!
Nutrition Facts : Calories 437 calories, Carbohydrate 63 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, Sugar 24 grams
PUMPKIN SPICE SWISS ROLL RECIPE BY TASTY
Here's what you need: flour, baking powder, baking soda, McCormick cinnamon, ground ginger, ground nutmeg, ground cloves, kosher salt, eggs, sugar, pumpkin puree, vanilla extract, cream cheese, butter, powdered sugar, vanilla extract, kosher salt, powdered sugar
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 18
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!
Nutrition Facts : Calories 479 calories, Carbohydrate 50 grams, Fat 28 grams, Fiber 1 gram, Protein 7 grams, Sugar 37 grams
PUMPKIN SPICE BITES RECIPE BY TASTY
Here's what you need: pumpkin puree, almond butter, maple syrup, vanilla extract, rolled oats, cinnamon, nutmeg, ginger, salt
Provided by Mercedes Sandoval
Categories Snacks
Yield 15 bites
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the pumpkin puree, almond butter, maple syrup, and vanilla, and stir until smooth.
- Add the oats, cinnamon, nutmeg, ginger, and salt, and mix until evenly distributed.
- Chill in the refrigerator for 30 minutes.
- Use a tablespoon to scoop out the mixture, then roll into balls with your hands.
- Store in the refrigerator in an airtight container for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 79 calories, Carbohydrate 10 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, Sugar 2 grams
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