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NEED PUMPKIN ROLL RECIPE

Last post Jan 12, 2004 7:08 PM by lucygoose_ohio . 4 replies.


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  • NEED PUMPKIN ROLL RECIPE
    I lost a pumpkin roll recipe I had for many years. The pumpkin cake was rolled with a cream cheese center. Please help!!!
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  • RE: NEED PUMPKIN ROLL RECIPE
    Pumpkin Log (From Southern Living Cook Book)

    Batter:
    2/3 cup cooked pumpkin 1 Tsp. Baking Powder
    3 Eggs ½ Tsp. Salt
    1 Cup Sugar 2 TBS. Ground Cinnamon
    1 Tsp. Lemon Juice 1 Tsp. Ground Ginger
    ¾ Cup all-purpose Flour ½ Tsp. Ground Nutmeg
    1 Cup finely chopped Pecans or walnuts
    ~~~~~~~
    Filling:
    1 Cup Powdered Sugar ¼ Cup Butter, softened
    2 (3-oz) Pkg. Cream Cheese ½ Tsp. Vanilla
    Combine all ingredients in a small bowl; beat at medium
    Speed of electric mixer until smooth & creamy. Yields about 1
    ¼ Cups. I usually mix the filling while cake is baking and refrig
    Until needed.
    ~~~~~~~
    Can use fresh or canned pumpkin. Beat eggs at high speed of electric mixer 5 minutes or until Pale yellow; gradually beat in sugar. Stir in pumpkin & lemon juice. Combine flour, baking powder, salt, cinnamon, ginger, and nutmeg; Fold into pumpkin mixture. Pour batter into a greased & floured 15” x 10” x 1” jellyroll pan, spreading evenly; sprinkle with nuts. (Can use a “salad shooter” to chop nuts)

    Bake at 375 degrees for 15 minutes or until top of cake springs back when lightly touched.

    Sprinkle powdered sugar on a towel. (I use my flour sifter!) Loosen
    Edges of cake & immediately invert onto towel (not a thick terrycloth
    Towel). Roll up cake in towel, beginning with narrow edge. Cool cake completely (refrig). Unroll cake; spread with filling to ½ inch of edges. Re-roll cake; wrap in waxed paper AND then rewrap in extra heavy aluminum foil; chill. Store in refrigerator. Can be stored up to a week—if it lasts that long! Slice in ¾ inch slices before serving. Yields 10-12 servings. (Can also roll long edge first to get a thinner log to yield more slices but smaller servings)
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    "BeancounterCe"
  • RE: NEED PUMPKIN ROLL RECIPE

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    "BeancounterCe"
  • RE: NEED PUMPKIN ROLL RECIPE
    I always get ooooo's and aaaaaaa's when I make this one........

    Sharon's Pumpkin Roll


    3/4 cup flour
    3 eggs
    1 cup sugar
    2/3 cup pumpkin

    Filling
    8 oz cream cheese
    2 Tbs butter
    1 tsp vanilla
    1 cup powdered sugar



    1 Beat eggs at high speed for 5 minutes. Gradually add sugar, pumpkin and flour. Mix well.
    2 Grease jelly roll pan and line with wax paper. Grease wax paper and spread batter evenly in pan and bake at 350° for 15 minutes.
    3 Flip cake onto towel that has been sprinkled with powdered sugar.
    4 Roll length-wise n towel and let set for 10 minutes.
    5 Gently unroll and cool completely before adding filling
    6 Cream all filling ingredients together and frost cooled cake.
    7 Roll back up and wrap each roll in plastic wrap and then foil.
    8 Chill before serving.


    Yield: 2 pumpkin rolls

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  • RE: NEED PUMPKIN ROLL RECIPE
    This one is very good, too...it's my sisters pumpkin roll.......

    Pumpkin Roll


    3 eggs
    1 cup sugar
    2/3 cup pumpkin
    1 tsp lemon juice
    3/4 cup flour
    1 tsp baking powder
    2 tsp cinnamon
    1 tsp ginger
    1/2 tsp nutmeg
    1/2 tsp salt

    Filling
    1 8 oz pkg. cream cheese
    4 Tbs butter
    1 cup powdered sugar
    1/2 tsp vanilla



    1 In a large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing until blended.
    2 In a seperate bowl, combine flpur, baking powder, spices and salt. Add to egg mixture, mixing well.
    3 Spread batter into greased and waxed paper lined 10x15-in jelly roll pan.
    4 Bake a t 375° for 15 minutes. Remove from oven and cool for 15 minutes.
    5 Place cake on a clean tea towel. Cool 10 minutes longer. From the short side, roll cake in towel that has been sprinkled with powdered sugar and set aside.
    6 Meanwhile, prepare filling, blending until smooth.
    7 Unroll cake. Evenly spread filling over cake. Roll up cake, and wrap in plastic wrap. Cover and chill for at least one hour.


    Cooking Tips
    Substitute 2 ripe, smashed bananas for the pumpkin for a banana roll.

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