Pumpkin Roll


Pumpkin Roll
Print Recipe
I love this time of year with all the wonderful “pumpkin” recipes. I wanted to try this recipe because it appeared so easy but yet elegant. And I wasn’t disappointed. This is such an easy recipe to make. As a matter of fact, it will probably taste better if you froze it for a couple of days. All the wonderful spices will “mesh” in the cake.The filling is basically a buttercream recipe that I use to frost cakes and cupcakes. I am going to make this recipe and add ground-candied ginger to the buttercream. I made that last year and it was absolutely delicious. The ginger gave it a flair that was unbeatable.
Servings
1 cake
Cook Time
13-15 minutes
Servings
1 cake
Cook Time
13-15 minutes
Pumpkin Roll
Print Recipe
I love this time of year with all the wonderful “pumpkin” recipes. I wanted to try this recipe because it appeared so easy but yet elegant. And I wasn’t disappointed. This is such an easy recipe to make. As a matter of fact, it will probably taste better if you froze it for a couple of days. All the wonderful spices will “mesh” in the cake.The filling is basically a buttercream recipe that I use to frost cakes and cupcakes. I am going to make this recipe and add ground-candied ginger to the buttercream. I made that last year and it was absolutely delicious. The ginger gave it a flair that was unbeatable.
Servings
1 cake
Cook Time
13-15 minutes
Servings
1 cake
Cook Time
13-15 minutes
Ingredients
Cake
Filling
Servings: cake
Instructions
Cake
  1. Preheat oven to 375 degrees. Grease 15×10-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 sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. (Opt.) BAKE for 13-15 minutes or until top of cake springs back when touched. 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.
Filling
  1. Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Add candied ginger if desired. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
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Pumpkin Roll
Print Recipe
I love this time of year with all the wonderful “pumpkin” recipes. I wanted to try this recipe because it appeared so easy but yet elegant. And I wasn’t disappointed. This is such an easy recipe to make. As a matter of fact, it will probably taste better if you froze it for a couple of days. All the wonderful spices will “mesh” in the cake.The filling is basically a buttercream recipe that I use to frost cakes and cupcakes. I am going to make this recipe and add ground-candied ginger to the buttercream. I made that last year and it was absolutely delicious. The ginger gave it a flair that was unbeatable.
Servings
1 cake
Cook Time
13-15 minutes
Servings
1 cake
Cook Time
13-15 minutes
Pumpkin Roll
Print Recipe
I love this time of year with all the wonderful “pumpkin” recipes. I wanted to try this recipe because it appeared so easy but yet elegant. And I wasn’t disappointed. This is such an easy recipe to make. As a matter of fact, it will probably taste better if you froze it for a couple of days. All the wonderful spices will “mesh” in the cake.The filling is basically a buttercream recipe that I use to frost cakes and cupcakes. I am going to make this recipe and add ground-candied ginger to the buttercream. I made that last year and it was absolutely delicious. The ginger gave it a flair that was unbeatable.
Servings
1 cake
Cook Time
13-15 minutes
Servings
1 cake
Cook Time
13-15 minutes
Ingredients
Cake
Filling
Servings: cake
Instructions
Cake
  1. Preheat oven to 375 degrees. Grease 15×10-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 sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. (Opt.) BAKE for 13-15 minutes or until top of cake springs back when touched. 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.
Filling
  1. Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Add candied ginger if desired. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Share this Recipe
 
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