Special Occasion Pumpkin Roll Aka Hazels Pumpkin Cake Roll Food

PUMPKIN CAKE ROLL WITH CREAM CHEESE FILLING

Steps:

• PREHEAT oven to 375°F.
• Grease 15 x 10-inch jelly-roll pan; line with wax paper.
• Grease and flour paper.
• Sprinkle towel with powdered sugar.
• COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
• Beat eggs and sugar in large mixer bowl until thick.
• Beat in pumpkin.
• Stir in flour mixture.
• If you'd like to create a spiderweb, pour some of the resulting batter into a separate bowl. Mix in black gel food coloring. Put the colored batter in a piping bag, then use it to draw your spiderweb in a parchment-lined baking tray. Bake for 3 - 5 minutes at 350F, then remove from the oven. (To see it done, check out the video at the top of the page).
• Spread the rest of the batter evenly into prepared pan, on top of the spiderweb.
• Sprinkle with nuts (if desired).
• 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.
• BEAT cream cheese, powdered sugar, butter, vanilla, and sugar in small mixer bowl until smooth.
• Carefully unroll cake; remove towel.
• Spread cream cheese mixture over cake.
• Reroll cake.
• Wrap in plastic wrap and refrigerate at least one hour.
• Sprinkle with powdered sugar before serving, if desired.

PUMPKIN ROLL CAKE

Steps:

• For the cake: Preheat the oven to 375 degrees F. Line a jelly-roll pan with parchment paper. Lightly grease and flour the paper.
• In a medium bowl, combine the flour, cinnamon, baking powder, ginger, nutmeg and salt.
• In a separate bowl, beat the granulated sugar and eggs until light and fluffy, about 5 minutes. Mix in the pumpkin until combined. Slowly add the dry ingredients to the pumpkin mixture. Pour the batter out onto the prepared jelly-roll pan. Drop the pan twice on the counter to even out the batter and release any bubbles. Bake for 15 minutes.
• Meanwhile, dust a dishtowel with the confectioners' sugar. Immediately transfer the cake to the powdered dishtowel and gently roll from one short end to the other. Refrigerate on a pan or plate until completely cool, about 2 hours.
• For the filling: Combine the confectioners' sugar, cream cheese, butter and vanilla. Beat until light and fluffy.
• Unroll the cake and spread with the filling. Re-roll the cake and wrap with plastic wrap for 1 to 2 hours. Dust with confectioners' sugar before serving.

MOM'S SIMPLE PUMPKIN ROLL

Steps:

• Preheat oven to 350 degrees.
• Beat eggs for 5 minutes to make fluffy.
• Add sifted self-rising flour, sugar, and spices along with pumpkin. Mix through.
• Spread mixture into a greased & floured 10"x15" baking pan (a large cookie sheet will work fine).
• Bake for 15 minutes.
• Take a medium sized kitchen towel (one that is larger than the cookie sheet), lay it flat and heavily sprinkle with sifted flour.
• Invert cake onto towel, and roll cake and the towel together. Cool in fridge.
• Combine softened cream cheese, softened margarine, sifted powdered sugar and vanilla with mixer.
• Once pumpkin cake is cooled, unroll and spread all cream cheese icing over cake.
• Reroll cake, but make sure to not put too much pressure on cake, as icing will ooze out the sides.
• Place seam side down and refridge again.
• Sprinkle top with extra sifted powdered sugar for decoration.

PUMPKIN CAKE ROLL WITH CREAM CHEESE FILLING

Steps:

• CAKE: Preheat oven to 350°F Butter 15x10-inch baking pan. Line pan with wax paper; butter paper.
• In a large bowl, mix (I used a wisk) the sugar, flour, baking powder, 2 teaspoons of the pumpkin pie spice and salt. Stir in eggs and pumpkin until well blended and smooth. Spread evenly in prepared pan. Bake 15-20 minutes or until toothpick inserted in center comes out clean.
• Place clean kitchen towel on work surface; dust with 2 tablespoons confectioners' sugar. Loosen cake around sides of pan with small knife. Turn out onto sugared towel, wax paper-side up. Fold 1 side of towel over short side of cake, then roll up cake jelly-roll style. Cool cake completely (I did it in the fridge).
• FILLING: In a medium bowl, mix cream cheese, 1 cup confectioners' sugar, butter, vanilla and pumpkin pie spice until well blended and smooth. Stir in walnuts, if desired.
• ASSEMBLY: Unroll cake onto towel. Peel off wax paper. Spread cream cheese mixture evenly over cake. Using towel, roll up cake and place seam-side down on serving platter. Trim ends of cake.
• Enjoy right away or refrigerate until ready to serve. Sprinkle cake with additional confectioners' sugar just before serving.

SPECIAL OCCASION PUMPKIN ROLL AKA HAZEL'S PUMPKIN CAKE ROLL

Steps:

• Grease and flour a jelly roll pan, about 10"X15".
• Mix together the flour, baking powder, salt and spices. Set aside.
• In a fairly large bowl, beat the eggs for 5 minutes or until very thick. Gradually add the sugar, beating all the while. Stir in the pumpkin and lemon juice. Finally, fold in the prepared dry ingredients.
• Spread in the prepared pan and sprinkle the chopped walnuts over the top of the batter. Bake about 15 minutes at 375F (190C) or until the cake springs back when touched. Spread a teatowel with icing sugar and turn the hot jelly roll out onto the towel - carefully - nut side down. Roll the cake up in the towel (the roll should be made from the short side) and allow to cool.
• Make cream chees filling (see below). Carefully unroll the cake and spread with filling. Reroll and chill well (4-5 hours) before serving. This can be topped with whipped cream or icecream (vanilla, coffee or pumpkin is the best).
• Cream Cheese Filling:.
• Beat together really well, 3/4 cup room temperature cream cheese and 4 tablespoons butter. Add slowly 1 cup icing sugar, beating well after each addition. Beat in 1/2 teaspoon vanilla. Spread this on the roll and reroll the cake. Chill well 4-5 hours.