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How to Make a Pumpkin Roll

(2 votes, average 5.00 out of 5)
Written by Margie Lynn   



How to Make a Pumpkin Roll

The Pumpkin Roll was one of my son’s favorite desserts; he loved eating it any time of the year. This pumpkin roll recipe makes an elegant dessert for the Thanksgiving and Christmas holidays. To make the Pumpkin Roll the main ingredients you will need are canned pumpkin, eggs, powdered sugar, flour, granulated sugar, baking powder and soda, cinnamon, cloves, cream cheese and other ingredients.

Ingredients needed to make the Pumpkin Roll 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 canned Pumpkin
1 cup pecans, chopped

Directions for making Pumpkin Roll cake:
Step 1: Preheat oven to 375°F.
Step 2: Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper the wax paper.
Step 3: Sprinkle a cotton kitchen towel with powdered sugar.
Step 4: Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
Step 5: Beat eggs and sugar in large mixer bowl until thick.
Step 6: Add in pumpkin: beat.
Step 7: Stir in flour mixture.
Step 8: Spread evenly into prepared pan.
Step 9: Sprinkle with nuts if desired.
Step 10: Bake for 13 to 15 minutes or until top of cake springs back when touched.
Step 11: Immediately loosen and turn cake onto prepared towel.
Step 12: Carefully peel off paper.
Step 13: Roll up cake and towel together, starting with narrow end.
Step 14: Cool on wire rack.

Ingredients for Cream Cheese Filling:
1-8 ounce package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar

Directions for make Cream Cheese Filling:
Step 1: Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
Step 2:Carefully unroll cake; remove towel.
Step 3: Spread cream cheese mixture over cake.
Step 4: Re-roll cake.
Step 5: Wrap in plastic wrap and refrigerate at least one hour.
Step 6: Sprinkle with powdered sugar before serving, if desired.
Makes 10 servings

Tips:
You may use any type of nut you desire to replace the pecans.

Warning:
Make sure to put plenty of the powdered sugar on the towel when rolling up the cake so it will not stick.

Source:
http://www.backofthebox.com/recipes/cakes/libbys-pumpkin-roll-g.html

Image by waffries

 

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Comments (2)add comment

Carl Benjamin said:

Carl Benjamin
...
This would taste good at anytime of the year.
 
March 03, 2012
Votes: +0

carmen357 said:

carmen357
...
Pumpkin my favorite!
 
March 03, 2012
Votes: +0

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