How To make Pumpkin Cake Roll
3 Eggs
1 c Sugar
2/3 c Pumpkin
1 ts Lemon juice
3/4 c Flour
1/2 ts Nutmeg
1 ts Ginger
2 ts Cinnamon
1 ts Baking powder
1/2 ts Salt
1 c Powdered sugar
6 oz Cream cheese
4 ts Butter or margarine
1/2 ts Vanilla extract
Beat 3 eggs at high speed for 5 minutes. Gradually, add 1 cup sugar. Stir in 2/3 cup pumpkin and 1 tsp. lemon juice. Mix the next 6 ingredients and fold into pumpkin mixture. Pour into a greased and floured cake pan. Top with chopped walnuts. Bake @ 375 degrees for 15 minutes. After baked, sprinkle a towel with powdered sugar. Tip cake out onto the towel. Sprinkle the cake with powdered sugar. Roll up in the towel and let cool. Topping: Place powdered sugar, cream cheese, butter and vanilla extract in mixing bowl. Beat until smooth. Unroll cake, gently, and spread withcream cheese mixture. Roll cake again. Chill.
How To make Pumpkin Cake Roll's Videos
Pumpkin Roll Recipe - How to Make a Pumpkin Roll
Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation.
Ingredients:
CAKE:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING:
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
Instructions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
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How to Make a Pumpkin Roll in Appalachia
Watch this video to see my favorite recipe for pumpkin roll. Easy recipe that makes an impressive presentation.
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Pumpkin Cinnamon Rolls
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Classic Pumpkin Roll/ Quick & easy to make
This classic pumpkin roll recipe has a soft pumpkin cake filled with rich deliciously-indulgent cream cheese frosting. This classic Pumpkin Roll is one of the best fall desserts which will be perfect for your thanksgiving table. Best part is it’s surprisingly easy to make. A ultra soft and tender pumpkin cake made from sweetened pumpkin, warm autumn spices covered with a silky cream cheese filling then rolled, chilled and sliced for a mouth watering dessert which is irresistible.
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Pumpkin Roll
Fall is just around the corner. That means it's time for pumpkin rolls, pumpkin spice latte's and all things pumpkin. This pumpkin roll will immediately make you think of falling leave and fall breezes. Add this recipe to your next holiday table or family gathering. I promise you will be asked to make again.
1/4 cup powder sugar for dusting towel
3/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt
3 eggs
1 cup granulated sugar
2/3 cup pure pumpkin
1 8oz pkg cream cheese, room temperature
1 cup powder sugar
6 Tbsp butter, room temperature
1 tsp vanilla
Powder sugar for decoration on roll
Preheat oven to 375 degrees
Grease 15X10 jelly roll pan. Line pan with wax paper. Grease and flour paper or spray with baking spray. Sprinkle towel with powder sugar and set aside.
Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in small bowl. In larger mixing bowl beat eggs and sugar. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
Bake 13-15 minutes or until top of cake springs back when touched. Immediately loosen cake and turn out onto prepared towel. Peel paper off back of cake. Roll cake and towel together starting at narrow end.
Beat cream cheese, 1 cup powder sugar, butter, and vanilla in small mixer bowl until smooth. Carefully unroll cake when cooled. Spread cream cheese mixture over cake. Reroll cake without towel. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powder sugar before serving if desired.
Enjoy!
Karen & Paul
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Pumpkin Roll Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pumpkin Roll. This Pumpkin Roll creates a lovely pinwheel design by wrapping a honey colored sponge cake around a cream cheese filling that is full of toasted pecans. Besides looking pretty this pumpkin spice cake is deliciously light and moist with so much flavor.
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