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Source: foodnetwork.com/recipes/trisha-yearwood/pumpkin-roll-recipe

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Name: Pumpkin Roll
Prep time: 20 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 3 large Eggs; 1 cup Granulated sugar; 3/4 cup All-purpose flour; 2 teaspoons Cinnamon; 1 teaspoon Baking soda; 1 teaspoon Baking Powder; 1 teaspoon Ground ginger; 1/2 teaspoon Salt; 1/2 teaspoon Ground nutmeg; 2/3 cup canned unsweetened pumpkin; 1 teaspoon Lemon juice; 8 ounces cream cheese softened; 6 Tablespoons butter softened; 1 1/3 cups powdered sugar; 1 1/2 teaspoons Vanilla extract; 1 teaspoon Lemon juice; -------------------- ---------------------------------------------; 1 cup powdered sugar for dish towel

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INGREDIENTS

3 large Eggs
1 cup Granulated sugar
3/4 cup All-purpose flour
2 teaspoons Cinnamon
1 teaspoon Baking soda
1 teaspoon Baking Powder
1 teaspoon Ground ginger
1/2 teaspoon Salt
1/2 teaspoon Ground nutmeg
2/3 cup canned unsweetened pumpkin
1 teaspoon Lemon juice
8 ounces cream cheese ; softened
6 Tablespoons butter ; softened
1 1/3 cups powdered sugar
1 1/2 teaspoons Vanilla extract
1 teaspoon Lemon juice
-------------------- ---------------------------------------------
1 cup powdered sugar ; for dish towel

INSTRUCTIONS

Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.

Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.

Bake at 375 for 15 minutes or until a wooden pick inserted in center comes out clean.

Sift 1 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Roll up cake and towel together; place, seam side down, on a wire rack to cool completely. For larger slices, start rolling at a narrow end; for smaller slices, start rolling at a wide end.

Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until smooth. Stir in vanilla and lemon juice.

Unroll cake; remove towel. Spread cream cheese mixture on cake. Re-roll cake without towel. Wrap in foil or wax paper, seam side down, and chill at least 3 hours.

NOTES

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Pumpkin Roll

3 large Eggs 
1 cup Granulated sugar 
3/4 cup All-purpose flour 
2 teaspoons Cinnamon 
1 teaspoon Baking soda 
1 teaspoon Baking Powder 
1 teaspoon Ground ginger 
1/2 teaspoon Salt 
1/2 teaspoon Ground nutmeg 
2/3 cup canned unsweetened pumpkin 
1 teaspoon Lemon juice 
8 ounces cream cheese softened
6 Tablespoons butter softened
1 1/3 cups powdered sugar 
1 1/2 teaspoons Vanilla extract 
1 teaspoon Lemon juice 
 -------------------- --------------------------------------------- 
1 cup powdered sugar for dish towel

Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.
Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.

Bake at 375 for 15 minutes or until a wooden pick inserted in center comes out clean.

Sift 1 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake.  Roll up cake and towel together; place, seam side down, on a wire rack to cool completely.  For larger slices, start rolling at a narrow end;  for smaller slices, start rolling at a wide end.

Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until smooth. Stir in vanilla and lemon juice.

Unroll cake; remove towel. Spread cream cheese mixture on cake. Re-roll cake without towel. Wrap in foil or wax paper, seam side down,  and chill at least 3 hours.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (91g)
Recipe Makes: 16 Servings

Calories: 210
Calories from Fat: 100 (48%)

Amt Per Serving		% DV

	Total Fat 11.1g	15 %
	Saturated Fat 4.8g	24 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 1.5g
Cholesterol 99.6mg		31 %
Sodium 4455.8mg		154 %
Potassium 73.4mg		2 %
Total Carbohydrate 24.9g		7 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 23.6g
Protein 4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 210

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REVIEWS

hht22062206

I want eggless pumpkin roll

victor099

Great

jahnac1

I made this last year and it was a hit. Was not hard to make at all. Sadly this year my oven is out so I can't make this delicious roll

marchesani

This was very good. I would make it again of i had to!

1 reply

Nizzle934 1m

SeaUThere

I tried this in place of an old recipe I've been using for years. This will now replace the old recipe. Delicious!

aphilbeck8

I don't know why I was afraid to make this recipe. I usually can make anything but this one has been on my try soon way too long. Made it, loved it and it was so easy. Thanks for posting this, will be making a lot.

kate_wess

This was my first crack at making pumpkin rolls and it turned out great! I made 5. My grandmother in law loved it and never compliments anyone on cooking/baking. :D

beckib34

cmv013

psp1700

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Pumpkin Roll

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INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

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