Pumpkin Roll

Pumpkin Roll might be a good recipe to expand your side dish recipe box. This recipe serves 10 and costs 64 cents per serving. Watching your figure? This lacto ovo vegetarian recipe has 330 calories, 5g of protein, and 16g of fat per serving. It is perfect for Thanksgiving. Many people made this recipe, and 120 would say it hit the spot. A mixture of ground cinnamon, vanillan extract, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Gimme Some Oven. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 27%. Similar recipes are Roll Roll Pumpkin Cheesecake, Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce #SundaySupper, and Pumpkin Roll.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375° F. Line a 15 x 10-inch jelly-roll pan with parchment paper. Grease paper with cooking spray. Lay out a thin, cotton kitchen towel so that it is flat, then sprinkle it generously with powdered sugar. Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in medium bowl until combined. In a large bowl using an electric mixer, beat eggs and granulated sugar on medium speed until thick. Add in pumpkin, and beat until combined. Stir in flour mixture until just combined. Spread evenly into prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. When ready to add filling, carefully unroll cake and remove the towel. Spread cream cheese mixture evenly over cake. Immediately re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Slice to serve.In a large bowl using an electric mixer, beat cream cheese, powdered sugar, butter and vanilla extract 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.

 

Step by step:

1. Preheat oven to 375° F. Line a 15 x 10-inch jelly-roll pan with parchment paper. Grease paper with cooking spray. Lay out a thin, cotton kitchen towel so that it is flat, then sprinkle it generously with powdered sugar.

2. Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in medium bowl until combined. In a large bowl using an electric mixer, beat eggs and granulated sugar on medium speed until thick.

3. Add in pumpkin, and beat until combined. Stir in flour mixture until just combined.

4. Spread evenly into prepared pan.

5. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper.

6. Roll up cake and towel together, starting with narrow end. Cool on wire rack. When ready to add filling, carefully unroll cake and remove the towel.

7. Spread cream cheese mixture evenly over cake. Immediately re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Slice to serve.In a large bowl using an electric mixer, beat cream cheese, powdered sugar, butter and vanilla extract 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.

Nutrition Information:

covered percent of daily need

 

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