Pumpkin roll. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin.
For a MESS-FREE pumpkin roll: Use Parchment paper! The biggest tip to making an easy, mess-free pumpkin roll is to roll the pumpkin cake up inside the parchment paper that it was baked on. Allow it to cool, rolled up. You can cook Pumpkin roll using 17 ingredients and 11 steps. Here is how you cook it.
Ingredients of Pumpkin roll
- It’s 3/4 cup of flour.
- You need 1/2 tsp of baking powder.
- You need 1/2 tsp of baking soda.
- Prepare 1/2 tsp of cloves (ground).
- You need 1/2 tsp of cinnamon.
- You need 1/4 tsp of salt.
- Prepare 3 of eggs.
- You need 1 cup of sugar.
- You need 2/3 cup of pumpkin purée.
- Prepare of Nuts (optional).
- It’s of Filling—.
- It’s 1 (8 oz) of package cream cheese.
- You need 1 cup of powdered sugar.
- It’s 6 tbs of butter or margarine.
- It’s 1 tsp of vanilla.
- Prepare 1 tsp of pumpkin spice (optional, I make my own, recipe in page).
- You need of Additional powdered sugar for Decor.
Then unroll it and spread with cream cheese frosting. With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. 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. Reroll, and push aside the dishtowel.
Pumpkin roll step by step
- Beat eggs and sugar, and butter(mixer bowl) then add pumpkin..
- In a seperate bowl combine flour, etc..
- Then slowly mix into pumpkin mixture..
- Prepare a pan how you like (I parchment paper a pan, my largest cookie sheet—I use butter knifes to hold my paper down).
- Spread the batter, evenly. Bake on 375 13-15 minutes. (Of course when I spread the batter I remove the butter knifes).
- Gently and carefully ‘slide’ your paper onto counter top. (Or you can carefully, quickly, flip your ‘cake’ onto a powdered sugared towel).
- Then take the smaller edge, and begin to roll (while hot, to ‘train’ the piece to roll—immediately!! It will be hot!!!!).
- Allow to cool, while it is cooling you may mix your softened cream cheese, and vanilla and butter, then powdered sugar, and spice if you please..
- Unroll your COOLED pumpkin roll, then spread around the icing, leaving about a quarter inch space around all edges..
- Then re-roll, this time removing the parchment as you go..
- Chill at least 1hr before cutting and serving..
Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight.
