Best 2 Moms Simple Pumpkin Roll Recipes
**Indulge in the Warmth and Comfort of Mom's Simple Pumpkin Roll: A Culinary Delight for Every Occasion**
As the crisp autumn air fills our senses, the aroma of sweet pumpkin spice wafts through the kitchen, beckoning us to indulge in a timeless classic: Mom's Simple Pumpkin Roll. This delectable treat, a symphony of flavors and textures, has been passed down through generations, capturing hearts and taste buds with its rustic charm and comforting taste. With its tender pumpkin cake swirled with a luscious cream cheese filling, this roll is a true labor of love, evoking memories of family gatherings and the warmth of home.
In this culinary journey, we'll embark on a step-by-step adventure, exploring the secrets behind this beloved dessert. From gathering the finest ingredients to mastering the art of rolling and baking, we'll guide you through each stage, ensuring a perfect pumpkin roll that will impress your family and friends.
Along the way, you'll discover variations of this classic recipe, each adding a unique twist to the original. From gluten-free and dairy-free options to creative flavor combinations, there's a pumpkin roll waiting to satisfy every palate.
So, gather your ingredients, preheat your oven, and prepare to embark on a delightful baking experience. Let's bring the warmth and comfort of Mom's Simple Pumpkin Roll into your kitchen, creating memories that will last a lifetime.
PUMPKIN ROLL
This classic pumpkin roll recipe is made with a delicious pumpkin cake, rolled up with a fluffy cream cheese filling. Always a crowd favorite, and easier than ever to make!
Provided by Lauren Allen
Categories Dessert
Time 25m
Number Of Ingredients 13
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!
Nutrition Facts : Calories 260 kcal, Carbohydrate 27 g, Protein 5 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 108 mg, Sodium 353 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
MOM'S PUMPKIN ROLLS
A Thanksgiving favorite. They are even better the next day, cut in half, a little mayo, pepper, and leftover turkey, then off to the the mall at 6 am for Black Friday shopping.
Provided by Rachel Digman
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h50m
Yield 24
Number Of Ingredients 11
Steps:
- Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 20 minutes.
- Mix flour, salt, butter, 1 cup white sugar, eggs, and yeast mixture, respectively, in a large bowl. Stir in scalded milk and pumpkin puree until dough consistency is reached. Shape dough into a ball and place in a bowl; cover bowl with a towel. Let rise for 90 minutes.
- Shape dough into 2 dozen knotted rolls; arrange on a baking sheet. Let rise again for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk egg yolk with 1/2 teaspoon white sugar until dissolved; brush tops of rolls.
- Place baking sheet on the bottom rack of preheated oven; bake rolls for 10 minutes. Transfer baking sheet to top rack; bake until rolls are lightly browned, 6 to 10 more minutes.
Nutrition Facts : Calories 172.5 calories, Carbohydrate 33.7 g, Cholesterol 27.4 mg, Fat 2.1 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 91.2 mg, Sugar 9.4 g
Tips:
- For a smooth and even pumpkin roll, make sure to use a well-greased and floured jelly roll pan.
- To prevent the pumpkin roll from cracking, roll it up while it is still warm from the oven.
- If you don't have a jelly roll pan, you can also use a large baking sheet. Just be sure to trim the edges of the cake before rolling it up.
- For a richer flavor, use homemade pumpkin puree instead of canned pumpkin.
- To make a chocolate pumpkin roll, add 1/2 cup of cocoa powder to the cake batter.
- For a festive holiday pumpkin roll, decorate it with cream cheese frosting and sprinkle it with cinnamon sugar.
Conclusion:
This pumpkin roll is a delicious and versatile dessert that can be enjoyed all year round. With its moist, tender crumb and creamy filling, it's sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this pumpkin roll a try. You won't be disappointed!
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