Pumpkin Nut Roll Recipes

WALNUT PUMPKIN CAKE ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin and lemon juice. Combine flour, cinnamon, baking powder, ginger, salt and nutmeg; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts., Bake at 375° for 12-14 minutes or until cake springs back when lightly touched in center. Cool for 5 minutes. Turn cake out of pan onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a long side. Cool completely on a wire rack., In a bowl, combine filling ingredients; beat until smooth. Unroll cake; spread evenly with filling to within 1/2 in. of edges. Roll up again without towel. Cover and refrigerate for 1 hour before cutting. Refrigerate leftovers.

PUMPKIN ROLL I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
• In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
• Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
• Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
• Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
• When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.

PUMPKIN ROLL

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 NUT ROLL

Steps:

• 1. Beat sugar and eggs in mixer for 3 minutes.
• 2. Add pumpkin, lemon juice and rest of cake ingredients. Beat an additional 3 minutes.
• 3. Grease and flour jellyroll pan.
• 4. Pour in pan and sprinkle with finely chopped pecans and bake at 325 degrees for 15 minutes.
• 5. When done, flip onto a towel that has been well sprinkled with powdered sugar, roll up and let cool.
• 6. When cool, unroll and spread with filling and roll back up. Keep refrigerated before serving.
• 7. Freezes well. P.S. I keep one in the freezer all the time during the holidays and give them as gifts. And also, they slice much easier when frozen.

CREAM CHEESE PUMPKIN ROLL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
• Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
• Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
• Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
• Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.

WASHINGTON PUMPKIN NUT ROLL

Steps:

• CAKE.
• Preheat oven to 375 degrees.
• Line and spray or grease, a 15"x10" jelly roll pan.
• Stir or sift together dry ingredients, set aside.
• Beat eggs 5 minutes.
• Beat in sugar gradually.
• Beat in pumpkin and lemon juice,just until mixed.
• Fold in dry ingredients.
• Pour into pan and level the batter.
• Sprinkle chopped nuts over the batter.
• Bake 15 minutes.
• Cool 3-4 minutes.
• Lay a tea towel dusted with powdered sugar on your counter.
• Flip the cake out onto the towel, nuts side down.
• Gently peel off the lining.
• Starting at the short end, carefully roll up the cake, but not too tightly.
• Place the cake on a rack until cool, about 45 minutes.
• Prepare filling.
• FILLING.
• Beat together all the filling ingredients except the whipped cream.
• Fold in whipped cream.
• When the cake is cool, place it on a cookie sheet and unroll.
• Sread filling over cake leaving an inch bare at one end.
• Roll cake back up, not too tightly.
• Place on your serving dish and dust with powdered sugar.