Recipe: Appetizing Pumpkin roll

Recipe: Appetizing Pumpkin roll Delicious, fresh and tasty.

Pumpkin roll. Moist Pumpkin Cake Meets Chocolate Chips and Sticky Caramel Sauce. This is the easiest pumpkin roll recipe I've ever made. With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth.

Pumpkin Roll Ingredients: To make this classic pumpkin roll recipe, you will need the following ingredients: Flour, baking powder, baking soda, salt, eggs, vanilla, granulated sugar: For the base of the pumpkin cake.

Pumpkin pie spice: For seasoning the cake.(You can either use store-bought pumpkin pie spice, or I've included measurements for ingredient amounts for ground cinnamon, ginger.

For a MESS-FREE pumpkin roll: Use Parchment paper!

You can cook Pumpkin roll using 17 ingredients and 11 steps. Here is how you cook that.

Ingredients of Pumpkin roll

1. You need 3/4 cup of flour.

2. Prepare 1/2 tsp of baking powder.

3. Prepare 1/2 tsp of baking soda.

4. You need 1/2 tsp of cloves (ground).

5. Prepare 1/2 tsp of cinnamon.

6. It’s 1/4 tsp of salt.

7. It’s 3 of eggs.

8. It’s 1 cup of sugar.

9. It’s 2/3 cup of pumpkin purée.

10. You need of Nuts (optional).

11. It’s of Filling—.

12. Prepare 1 (8 oz) of package cream cheese.

13. You need 1 cup of powdered sugar.

14. It’s 6 tbs of butter or margarine.

15. You need 1 tsp of vanilla.

16. You need 1 tsp of pumpkin spice (optional, I make my own, recipe in page).

17. You need of Additional powdered sugar for Decor.

The biggest tip to making an easy, mess-free pumpkin roll is to roll the pumpkin cake up inside the parchment paper that it was baked on.

Allow it to cool, rolled up.

Then unroll it and spread with cream cheese frosting.

A pumpkin roll will last up to three days in the refrigerator.

Pumpkin roll instructions

1. Beat eggs and sugar, and butter(mixer bowl) then add pumpkin..

2. In a seperate bowl combine flour, etc..

3. Then slowly mix into pumpkin mixture..

4. Prepare a pan how you like (I parchment paper a pan, my largest cookie sheet—I use butter knifes to hold my paper down).

5. Spread the batter, evenly. Bake on 375 13-15 minutes. (Of course when I spread the batter I remove the butter knifes).

6. Gently and carefully ‘slide’ your paper onto counter top. (Or you can carefully, quickly, flip your ‘cake’ onto a powdered sugared towel).

7. Then take the smaller edge, and begin to roll (while hot, to ‘train’ the piece to roll—immediately!! It will be hot!!!!).

8. Allow to cool, while it is cooling you may mix your softened cream cheese, and vanilla and butter, then powdered sugar, and spice if you please..

9. Unroll your COOLED pumpkin roll, then spread around the icing, leaving about a quarter inch space around all edges..

10. Then re-roll, this time removing the parchment as you go..

11. Chill at least 1hr before cutting and serving..

Wrap the pumpkin roll tightly in plastic when storing.

Can I freeze a pumpkin roll?

A pumpkin roll can be frozen for at least a month.

When ready to use, thaw for about an hour before cutting.

Roll up cake and towel together, starting with narrow end.