Best 4 Spiced Pumpkin Praline Roll Recipes

GRANNY KAT'S PUMPKIN ROLL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
• In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
• Bake at 375 degrees F (190 degrees C) for 15 minutes.
• Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
• Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
• When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

PUMPKIN SPICE SWISS ROLL RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190°C). Line a 10 x 15-inch (25.5 x 38 cm) baking sheet with parchment paper.
• Cake: In a medium bowl, whisk together flour, baking powder, baking soda, McCormick Cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
• In a separate bowl, whisk eggs and sugar together. Whisk in pumpkin puree and vanilla extract until smooth.
• Add dry ingredients into the wet ingredients and whisk until smooth.
• Pour batter onto baking sheet and smooth with a spatula. Bake for 12-13 minutes. Remove from oven.
• Carefully remove cake from pan by holding onto the parchment paper. Move cake to a cutting board covered with a dish towel. Roll cake up, short end to short end, rolling the dish towel up with the cake. Let cool completely.
• Filling: Stir together all ingredients until smooth.
• Unroll cake and spread with the filling. Roll cake up, peeling back the parchment paper as you go. Refrigerate for 1 hour.
• Dust with powdered sugar. Slice and serve!
• Enjoy!

SPICED PUMPKIN PRALINE ROLL

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pan). Line 15x10x1-inch pan with foil or waxed paper; grease or spray foil or waxed paper.
• In medium bowl, beat eggs with electric mixer on high speed about 2 minutes or until very thick and lemon colored. Beat in pumpkin until well mixed. Gradually beat in dry cake mix, cinnamon, nutmeg and cloves on low speed; continue beating 1 minute. Pour into pan, spreading to corners.
• Bake 10 to 14 minutes or until cake springs back when touched lightly in center. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 60 minutes.
• In medium bowl, beat cream cheese and brown sugar with electric mixer on high speed until smooth. Gradually add whipping cream; beat until stiff. Stir in 2 tablespoons of the pecans. Unroll cake and remove towel. Spread two-thirds of the cream cheese mixture over cake; roll up. Spread remaining cream cheese mixture over outside of cake. Sprinkle with remaining 2 tablespoons pecans. Store covered in refrigerator.

SPICED PUMPKIN PRALINE ROLL

Steps:

• 1- Heat oven to 375°. Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil or waxed paper grease foil or waxed paper with shortening.2- Beat eggs in medium bowl with electric mixer on high speed about 2 minutes or until very thick and lemon colored. Beat in pumpkin until well mixed. Gradually beat in cake mix, cinnamon, nutmeg and cloves on low speed continue beating 1 minute. Pour into pan, spreading to corners.3- Bake 8 to 12 minutes or until cake springs back when touched lightly in center. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Remove pan carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.4- Beat cream cheese and brown sugar in medium bowl with electric mixer on high speed until smooth. Gradually add whipping cream beat until stiff. Stir in 2 tablespoons of the pecans.5- Unroll cake and remove towel. Spread half of the cream cheese mixture over cake roll up. Spread remaining cream cheese mixture over outside of cake. Sprinkle with remaining 2 tablespoons pecans. Store covered in refrigerator.High Altitude (3500 to 6500 feet): For cake roll, bake 10 to 14 minutes. For cupcakes, use paper baking cups bake at 375° for 17 to 20 minutes. Makes 18 to 20 cupcakes.1 Serving: Calories 255 (Calories from Fat 145) Fat 16g (Saturated 8g) Cholesterol 100mg Sodium 65mg Carbohydrate 25g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 90% Vitamin C 0% Calcium 6% Iron 6%.Betty's Tip: You can use the remaining cake mix (about 2 3/4 cups) for cupcakes. To make the cupcakes, add 2 eggs, 3/4 cup water and 3 tablespoons vegetable oil to the cake mix. Mix and bake as directed on the package. Frost with Cream Cheese Frosting (see Fabulous Frostings and Glazes chapter), and decorate with mini candy pumpkins.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.