Get ready to embark on a culinary adventure that will redefine your dessert experience with our comprehensive guide to creating the perfect Pumpkin Roll II. This delectable treat, with its elegant spiral design and rich pumpkin flavor, will captivate your taste buds and leave you craving for more. From selecting the finest ingredients to mastering the intricate rolling technique, we'll take you through every step of the process, ensuring a stunning and delicious masterpiece that will impress your family and friends.
Here are our top 6 tried and tested recipes!
PUMPKIN ROLL II
This is the best pumpkin roll I've ever tasted. Everyone who tastes it always ask for the recipe. Note: One 29 ounce can of pumpkin will make 5 pumpkin rolls. Dust with additional confectioners' sugar, if desired.
Provided by BUCHKO
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
- In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
- 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.
- To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
- 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.
Nutrition Facts : Calories 202.6 calories, Carbohydrate 26.3 g, Cholesterol 54.3 mg, Fat 9.8 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 168.9 mg, Sugar 20.4 g
PUMPKIN ROLL
Learn how to make Trisha Yearwood's easy Pumpkin Roll recipe, complete with a simple cream cheese frosting, for a show-stopping fall dessert.
Provided by Trisha Yearwood
Categories dessert
Time 1h20m
Yield 16 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.
- With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon.
- Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes.
- Invert the cake onto a wire rack. Sprinkle some of the confectioner' sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.
- With an electric mixer, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you're ready to slice and serve. Dust with confectioners' sugar just before serving.
PUMPKIN ROLLS II
This recipe also makes 2 loaves of bread.
Provided by Karen Rummer
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h30m
Yield 16
Number Of Ingredients 7
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
- In a large bowl, combine milk, pumpkin, sugar, butter, salt, yeast and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces. Form each piece into a round and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 10 to 15 minutes, or until golden brown.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 9 g, Cholesterol 8.8 mg, Fat 3.3 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 2 g, Sodium 318.7 mg, Sugar 7.8 g
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 ROLL II
Source: Times-Republic Recipe anthology, Watseka, IL 1990 40 min cook time includes cooling time for the cake part
Provided by troyh
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Beat eggs and sugar. Add pumpkin and lemon juice, mixing well, then dry ingredients.
- Spread batter into a greased and waxed-paper-lined 10x15 jelly roll pan. Bake at 375 for 15 minutes.
- Remove, allow to cool 15 minutes. Roll cake in tea towel or waxed paper and cool 10 more minutes.
- Filling: Beat cream cheese and margarine; add sugar and vanilla. Beat till smooth.
- Unroll cake and spread filling evenly.
- Re-roll and chill at least one hour before serving.
PRICILLA'S PUMPKIN ROLL II
Everyone keeps asking me for this recipe but are somewhat intimidated by the length of my original version so I came up with this short version. This really is terrific.
Provided by Amy in Hawaii
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Blend together cake ingredients except nuts. Add nuts and mix well. Pour batter unto greased lipped small cookie sheet or jelly roll pan and spread evenly to form a 7"x11" rectangle.
- Bake for 10 to 12 minutes or until edges start to brown.Do not 0verbake or the cake will crack and be tough.
- Remove from oven and let stand 5 minutes. Loosen cake from pan with a spatula. Cover cake(stillin the pan with a sheet of wax paper 3 inches larger than the cake. Place a clean towel over wax paper and flip cake onto waxed paper that is supported by the towel. Roll cake up in waxed paper (or if the cake is too hot use towel and waxed paper together to help you roll the cake) and set aside for twenty minutes. Meanwhile, cream together filling ingredients until smooth. Unroll cake after twenty minutes and spread filling on cake. Re-roll cake and wrap in waxed paper. Refrigerate at least 2 hours before serving.
- Triple recipe to use an entire 15 oz. can of pumpkin reducing sugars by 1/2 cup each.
- Pumpkin roll can be double wrapped or vacuum packed and frozen for up to a month and can be served with pie filling.ice cream,or dusted with powdered sugar .
Nutrition Facts : Calories 406.4, Fat 19.7, SaturatedFat 9.1, Cholesterol 118.1, Sodium 317.6, Carbohydrate 52.6, Fiber 1.6, Sugar 41, Protein 6.6
Tips:
- Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Use fresh pumpkin puree: Fresh pumpkin puree will give your pumpkin roll a more vibrant flavor and color. If you don't have fresh pumpkin puree, you can use canned pumpkin puree, but be sure to drain it well before using.
- Don't overmix the batter: Overmixing the batter will make your pumpkin roll tough. Mix just until the ingredients are combined.
- Bake the pumpkin roll at the right temperature: The pumpkin roll should be baked at 375 degrees Fahrenheit for 10-12 minutes. If the pumpkin roll is baked at a higher temperature, it will brown too quickly and the inside will be undercooked.
- Don't overfill the jelly roll pan: If you overfill the jelly roll pan, the pumpkin roll will be too thick and difficult to roll. Spread the batter evenly in the pan, leaving about 1/2 inch of space around the edges.
- Let the pumpkin roll cool before rolling: Let the pumpkin roll cool for a few minutes before rolling. This will help prevent the pumpkin roll from cracking.
- Use a damp towel to help roll the pumpkin roll: Place a damp towel on a work surface. Sprinkle the towel with powdered sugar. Place the pumpkin roll on the towel and roll it up jelly-roll style. The damp towel will help prevent the pumpkin roll from sticking to itself.
- Chill the pumpkin roll before serving: Chill the pumpkin roll for at least 2 hours before serving. This will help the pumpkin roll set and make it easier to slice.
Conclusion:
Pumpkin roll is a delicious and festive dessert that is perfect for fall gatherings. With a little planning and effort, you can easily make a pumpkin roll that will impress your family and friends. So next time you're looking for a sweet treat, give pumpkin roll a try!
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