Then gently roll up the cake inside the towel, starting at the narrow end. Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small bowl until smooth. Pumpkin Cake roll. We LOVE pumpkin roll and this recipe is fairly similar to the one I usually use, so I thought I'd try it out...really, REALLY great...everyone at Thanksgiving dinner enjoyed it! Nutrient information is not available for all ingredients. Peel off wax paper. Immediately turn out onto a clean dish towel dusted with confectioners' sugar. Peel off wax paper. Allow the cake to cool completely, rolled up in the parchment paper, on top of a wire cooling rack. Grease a 10x15-inch jelly roll pan and line with wax paper. Roll up cake and towel together. My Mini Pumpkin Cake Roll with Cream Cheese Icing has all the flavors of the classic fall dessert but is made in miniature in the microwave or oven. Delicious! The cake was so moist and tasty! Place and unroll cake over plastic and spread with prepared filling. You saved Cream Cheese Pumpkin Roll to your. Grease and line a standard 10" x 15" or 9 1/2" x 14" jelly roll pan with parchment paper. When cake is done baking, immediately turn it out onto the heavily powdered sugar dish towel. I love this as an alternative to pumpkin pie at … Allrecipes is part of the Meredith Food Group. After reading the reviews, and people said the cake stuck to the wax/parchment paper, I wondered why no one thought to lightly spray it with Pam. Source: Better Homes and Gardens Must-Make Pumpkin … Amazing for the fall great flavour cream cheese filling won’t be any better. Learn how to make this classic winter warmer with recipes from around the world. Sprinkle it with more sugar and gently roll the cake. Line a 10x15 inch jelly roll pan with a sheet of parchment paper coming about 1 inch over the sides. Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. I had a craving for a pumpkin roll but pumpkin … Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. I did, and had no problems. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. ... Of course I wanted to add a bit of a twist to my recipe so instead of the traditional cream cheese filling, I went with a mascarpone cream … Like prior people have mentioned, the wax / parchment paper is a bit challenging to get off. Now I can make it year around! I don’t know how much of a difference it made but the end result was delicious. A layer of pumpkin cake and a sweet, cream cheese and butter filling create a classic pumpkin roll cake the whole family will love. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar. Super moist and really packs an amazing pumpkin spice flavor. Will definitely make this again! Cool cake completely. Re-roll cake and wrap with plastic. Grease a 10"x15" jelly roll pan. Remove waxed paper. Add comma separated list of ingredients to include in recipe. Unroll cooled cake and spread with the filling mixture. For more great ways to enjoy pumpkin, check out my Best Pumpkin Bread Recipe, Pumpkin Cupcakes with Cream Cheese Frosting or my Pumpkin … Step 2. This easy Pumpkin Cake Roll is made with tender pumpkin cake and a heavenly cream cheese filling. Place in the refrigerator with the seam down and let cool completely. Info. While cake is baking, prepare a dish towel with a thick coating of powdered/confectioners sugar. Trim off burnt or crusty edges. ENJOY!!! The cream cheese filling was a little bit too sweet for my taste, so in the future I will experiment with less sugar. 2). Grease and flour … An easy pumpkin roll recipe made with a spiced pumpkin cake and a decadent mascarpone cream filling. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. The cinnamon pecan cream cheese filling is simply amazing. Refrigerate or freeze. … In a bowl, beat sugar, cream cheese, butter, and vanilla until smooth. Refrigerate finished cake being sure seam side is always down. Percent Daily Values are based on a 2,000 calorie diet. Bring ingredients to room temperature. Cool on wire rack. I NEVER add nuts to the batter because chances are the baked cake will crack when you roll it up! My first pumpkin recipe for the season. I used to buy the pumpkin rolls in the store. Pour batter into the pan and spread evenly. Information is not currently available for this nutrient. step 5 : Unroll cake… Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Roll cake up into the towel, starting with the short end. Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree. I love just about anything pumpkin! Roll up cake with filling on the inside. 308 calories; protein 4.8g; carbohydrates 41.9g; fat 14.1g; cholesterol 92.6mg; sodium 324.9mg. I than wrap finished product first with wax or parchment and THAN with plastic wrap! Preheat oven to 375 degrees F (190 degrees C). While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Meanwhile, prepare filling by beating together all ingredients until smooth and creamy. Pumpkin Roll has always been one of my favorite desserts but I was so intimidated about the thought of baking one. this link is to an external site that may or may not meet accessibility guidelines. These pumpkin cake rolls would make wonderful food gifts. Plus my mess-free method for making this roll is super simple! Big mistake. Cool. Mix cream cheese, 1 cup confectioners' sugar, butter, vanilla and remaining 3/4 teaspoon pumpkin … Hesitated to line sheets with waxed paper but did it anyway. In a large bowl, beat together the eggs and sugar until thick, fluffy, and light in color. 17 %. Line pan with waxed paper, then grease and lightly flour the waxed paper. Use a damp to wet towel to roll the cake. Grease a 10x15-inch jelly roll pan and line with … Preheat oven to 375 degrees F (190 degrees C). Fold 1 side of the towel over the short side of the cake, then roll up the cake jelly-roll style. Refrigerate, seam-side down, until chilled, about 2 hours. Beat in remaining cake ingredients. Lay down parchment or wax paper. Pumpkin Roll is a classic fall dessert that is easier to make than you might think. Once it’s cool unroll the pumpkin roll and discard the parchment paper. Jelly Roll vs. Cake Roll . Roll up after filling. I have a few tips to make things a lot easier when making this cake. … Wrap in waxed paper and then foil. Allow to cool completely. Unroll cake onto towel. Looking for more pumpkin recipes? Bake at 350F for 15 minutes. Here, the remaining pumpkin is whipped with cream cheese, pecans and crystallized ginger for a tangy filling. Besides that it is Very Tasty. Unroll cooled cake and spread your cream cheese mixture evenly leaving about an 1/8” from the cakes edge so it doesn’t “leak” filling when you roll it back up! Spread a large sheet of plastic wrap on a work surface. Spray this also with Pam or similar spray. Tightly wrap the pumpkin roll in plastic wrap and chill it for at least one hour. Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth. At 375° for 15 minutes or until cake springs back when lightly touched seems like the school! 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