Pumpkin Roulades Recipes

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 oven to 375° F. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. (If you'd like the parchment to stick to the bottom of the pan more easily, sprinkle a little bit of water on the pan and then press the parchment paper on top of it. You can also lightly mist the top of the parchment paper with cooking spray for easier cake release afterwards, although it's not required.)
• Whisk together flour, baking powder, baking soda, pumpkin pie spice and salt in a large mixing bowl until combined.
• In a separate bowl, whisk eggs and granulated sugar for 1 minute until thick. Add in the vanilla and pumpkin, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.
• Spread the batter evenly into prepared pan. Bake for 13 to 15 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Then slowly, use your hands to roll the cake - rolling from the short end to the short end - until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
• While the cake is cooling, make the cream cheese filling (see below).
• Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully it until it is flat again (or mostly flat, it's ok if the ends curl up a bit). Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour.
• Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar, if you would like. Then slice* and serve.
• If you have leftovers, just re-wrap the pumpkin roll in plastic wrap and store in the refrigerator for up to 5 days. Or freeze for up to 3 months.
• Whisk together cream cheese, powdered sugar, butter and vanilla extract in a mixing bowl until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water. (You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you're rolling it up.)

ORANGE-PUMPKIN ROULADE

Steps:

• Heat oven to 375°F. Coat a 12-inch x 15-inch x 1-inch jelly-roll pan with cooking spray. Line with parchment paper; coat with cooking spray. Whisk flour, cinnamon, baking powder, nutmeg, ginger and salt in a bowl. In another bowl, beat eggs with an electric mixer on high until fluffy. Gradually beat in sugar until combined. Reduce speed to low; add pumpkin, zest and vanilla until just combined. Gently but thoroughly fold in flour mixture. Pour batter into prepared pan. Spread into an even layer. Sprinkle pecans on top. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Lightly dust a clean towel with confectioners' sugar. Remove cake from oven. Invert cake onto towel. Remove pan. Gently peel off top parchment. Tightly roll up cake in towel, starting on long side closest to you. Place seam side down on a rack. Place gelatin and 1 tablespoon cold water in a heatproof bowl; place bowl in pan of hot water to melt gelatin. In another bowl, beat ricotta, cream cheese and confectioners' sugar with an electric mixer on medium until smooth. Beat in gelatin and candied peel. Cover; refrigerate at least 1 hour. Gently unroll cake; set towel aside. Spread top with even layer of filling, leaving a 1-inch border on the far side. Gently roll up cake. Place seam side down on a platter. Refrigerate until ready to serve, covered loosely with plastic wrap. Before serving, trim cake by diagonally cutting thin slice off each end. Dust with confectioners' sugar.

PUMPKIN ROULADE WITH MASCARPONE AND WHITE CHOCOLATE

Steps:

• Preheat oven to 375 degrees. Butter a rimmed baking sheet and line with parchment, leaving a slight overhang on short ends. Butter parchment and dust with flour.
• Whisk flour, ginger, cinnamon, nutmeg, baking soda, baking powder and salt in a medium bowl until thoroughly combined. Set aside. Lay a clean kitchen towel on a flat surface and dust with 1/4 cup confectioners' sugar.
• In the bowl of an electric mixer fitted with paddle attachment, cream eggs and sugar on medium-high speed until pale and fluffy and tripled in volume, about 10 minutes. Reduce speed to low and add pumpkin puree. Mix until combined, about 2 minutes. Turn mixer off and sift half of flour mixture over the top. Gently fold into the batter than repeat with remaining dry mixture. Spread evenly onto prepared baking sheet with an offset spatula and bake until the cake springs back in the center and begins to pull away from edges, about 12 minutes. Let cool 10 minutes then invert onto sugar-dusted towel. Fold the sides of the towel over the cake and gently roll the cake lengthwise. Let cool completely, about 20 minutes.
• In a small saucepan, bring cream just to a simmer. Pour over white chocolate set in a small bowl, making sure chocolate is fully covered. Let sit 5 minutes. Stir until smooth. In a medium bowl stir mascarpone with a rubber spatula until smooth. Add half the ganache and stir to combine. Repeat with remaining half, then whisk and continue to whip until just beginning to hold soft peaks and the mixture is spreadable. Stir in orange zest. Unroll pumpkin cake and evenly spread 2 cups of filling over the top, leaving a 1/2-inch border on long sides. Gently roll again and place in refrigerator to chill, 15 to 20 minutes. Dust with confectioners' sugar, slice and serve.

FAVORITE PUMPKIN CAKE ROLL

Steps:

• Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners' sugar.

PUMPKIN SPICE ROULADE CAKE RECIPE (WITH PECAN NUTS)

Steps:

• preheat your oven to 190c / 375f using the bake setting without the fan.
• grease a 25 x 38cm / 10" x 15" tray then line with baking paper / parchment to cover the base and the sides. - see notes below
• sift the dry ingredients into a bowl and put to one side
• using a large bowl beat the eggs, vanilla and sugar for several minutes (this helps the sugar to start to dissolve) this step is only to combine the ingredients and is not about adding air.
• add the pumpkin puree and mix only until it is well combined - no lumps
• add all of the dry ingredients at once and fold until no dry ingredients appear.
• pour the batter into the prepared tin and ensure the batter is evenly spread across the tin and into the corners - see video
• sprinkle 3/4's of the nuts evenly over the batter and bake for around 15 minutes (start checking at the 12 minute mark) the cake should be golden brown and spring back when lightly pressed in the centre.
• working quickly once the cake is cooked, sprinkle with the remaining pecan nuts and lay a thin teatowel over the cake followed by a flat tray (use the underside of a baking tray so it can be removed easily)
• holding the tin and tray firmly together turn them over
• remove the tin from the cake and leaving the teatowel in position slide the baking sheet out
• roll the cake as shown in the video finishing by resting the cake so the outside edge is on the bottom and leave until completely cold on a cake rack
• gently unroll the cake and evenly spread with the frosting, then roll finishing with the seam on the bottom
• Enjoy!
• beat the cream cheese, butter and vanilla until smooth and pale
• add the icing sugar and beat until well combined - see notes

PUMPKIN ROLL

Steps:

• Preheat the oven to 350 degrees F. Line a jelly roll pan (15 x 10'') with parchment paper, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. (You can VERY lightly grease the parchment paper, if you want to, but you don't need to!)
• In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth.
• Add dry ingredients to the bowl and stir just until combined and no dry streaks remain.
• Spread the batter evenly in the prepared pan.
• Bake for 14-15 minutes until a toothpick inserted in the center comes out clean.
• Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface.
• While the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
• While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth.
• Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake.
• Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
• Dust the top with powdered sugar, if desired. You could use a duster, spoon, or even your fingers to lightly sprinkle it on top of the roll. Cut into slices and serve.
• Store in the fridge, covered, for up to three days.
• For more pumpkin treats, click here!

PUMPKIN ROULADE

Steps:

• Arrange rack in upper third of oven and preheat to 350 degrees. Line a 17x12-inch jelly roll pan with waxed paper.
• Beat eggs, granulated sugar, vanilla, and salt in bowl until tripled in volume. Beat in molasses.
• Sift flour, ginger, cinnamon, and cloves over batter; gently fold together. Spread batter in prepared pan. (You should tap the pan on the counter to release air bubbles.).
• Bake until top is light golden and edges start to pull away from pan, about 12-14 minutes. Let cool completely in pan.
• Sift 1/2 cup confectioner's sugar evenly over a large sheet of waxed paper. Invert cake onto sugar. remove pan and peel off paper. Trim edges. Roll up cake in waxed paper, starting from long edge.
• Mix pumpkin puree, 6 T. confectioner's sugar, fresh ginger, lemon zest, and lemon juice in medium bowl and refrigerate.
• Unroll cake and spread pumpkin cream evenly on top. Roll up cake, using waxed paper to lift edge, then wrap rolled cake in waxed paper. Refrigerate at least 30 minutes and up to 2 hours.
• Unwrap cake and place seam side down on serving platter. Sift additional confectioner's sugar over top.

GRANNY KAT'S PUMPKIN ROLL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
• In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
• Bake at 375 degrees F (190 degrees C) for 15 minutes.
• Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
• Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
• When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

PUMPKIN ROULADE WITH GINGER BUTTERCREAM

Steps:

• Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.
• In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.
• While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.
• Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt.
• To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.

PUMPKIN ROULADES

Steps:

• Preheat the oven to 375 degrees F.
• Beat the eggs and sugar for 5 minutes, until doubled in volume. Combine the dry ingredients in a separate bowl. Fold the pumpkin puree into the egg mixture. Fold in the flour, and mix until evenly blended. Pour into greased and floured baking sheet. Bake for 15 minutes. Cool.
• Cream cheese filling:
• Blend together all ingredients.
• Sprinkle the top of the cake with sugar. Flip the cake over and spread the filling on the cake. Roll up into a cylinder. Refrigerate and slice to order.
• Preheat the oven to 350 degrees F.
• Cut the pumpkin in 1/2 and clean out the seeds. Place 1 tablespoon of butter and 2 tablespoons of sugar in each half. Place in a shallow baking dish with an 1/8-inch of water in the pan. Cover with foil. Bake for about 1 hour, or until tender. Remove from the oven and cool. Remove the skin and puree.
• Yield: about 8 cups

PUMPKIN-PECAN ROULADE

Steps:

• Heat oven to 350°F.
• Spray 15x10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray. Sprinkle clean kitchen towel with 1/2 cup sugar. Prepare cake batter as directed on package; gently stir in nuts and spices. Pour into prepared pan; spread to form even layer.
• Bake 30 to 35 min. or until top of cake springs back when touched in center. Immediately invert cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one short end, roll up cake and towel together. Cool completely on wire rack.
• Unroll cake; remove towel. Beat cream cheese, pumpkin and remaining sugar with mixer until blended; spread onto cake. Reroll cake; wrap in plastic wrap. Refrigerate 1 hour. Serve topped with COOL WHIP.

SPICY PUMPKIN ROULADE

Steps:

• Make cake:
• Preheat oven to 350°F. Butter 17 1/2x11 1/2x1-inch baking sheet. Line with parchment paper, allowing 1-inch overhang on all sides. Butter parchment. Mix 1/4 cup sugar, cinnamon, allspice and ginger in small bowl. Sprinkle over parchment. Place kitchen towel on work surface. Sift powdered sugar over towel.
• Combine 1/2 cup sugar, 4 eggs, 3 yolks and extract in large bowl. Using electric mixer, beat until thick and pale yellow, about 6 minutes. Sift flour and baking powder over egg mixture; gently fold in. Using clean dry beaters, beat whites until medium-stiff peaks form. Fold whites into batter in 2 additions.
• Pour batter into prepared baking sheet; spread to edges. Bake cake until golden and tester inserted into center comes out clean, about 20 minutes. Invert onto prepared towel. Peel off parchment. Starting at 1 long side, roll up cake in towel. Cool.
• Make filling:
• Pour 2 tablespoons water into small saucepan; sprinkle gelatin over. Let soften 10 minutes.
• Whisky yolks, 1/2 cup sugar, cornstarch and brown sugar in medium bowl to blend. Whisk half and half, pumpkin and vanilla in heavy medium saucepan. Bring to boil. Gradually whisk hot pumpkin mixture into yolk mixture. Return mixture to same saucepan. Whisk over medium heat until mixture boils and thicken. Remove from heat. Whisk in orange juice concentrate and orange peel.
• Stir gelatin mixture over low heat just until gelatin dissolves. Remove from heat. Whisk in 1/2 cup pumpkin mixture; whisk into remaining pumpkin mixture. Chill until cold and thick, whisking occasionally, at least 6 hours. (Cake and filling can be made 1 day ahead. Cover cake with foil; store at room temperature. Keep filling chilled.)
• Unroll cake. Spread filling over cake; roll up cake, enclosing filling. Arrange cake seam side down on platter.
• Beat whipping cream and 1 tablespoon sugar in large bowl until stiff. Spoon cream into pastry bag fitted with large star tip. Pipe in lengthwise rows over roulade. (Can be made 6 hours ahead. Chill.) Garnish platter with orange slices and mint, if desired.