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Pumpkin roll recipes - 22 recipes

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"This recipe is a holiday staple for Lori, ITKWD Senior Content Strategist

  • Pumpkin Roll:
  • 3/4 cup all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 3/4 cup canned pumpkin puree, packed
  • Filling:
  • 8 oz cream cheese, softened
  • 1/2 stick (2-oz) margarine, softened
  • 3/4 cup confectioners' sugar, sifted
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
4.1/5 (18 Votes)

By

1. Preheat oven to 375 degrees

  • SIFT TOGETHER:
  • 3 Eggs
  • 1 Cup Sugar
  • 2/3 Cup canned pumpkin
  • 1 tsp. lemon juice
  • 3/4 cup flour
  • 1 tsp. baking powder
  • 1 tsp. ginger
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. salt
  • 1 cup finely chopped pecans
  • FILLING:
  • 1 cup powdered sugar
  • 4 tsp. margarine or butter
  • 6 oz. cream cheese
  • 1/2 tsp. vanilla
4/5 (17 Votes)

By

Yield: 15 bread rolls Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 2 hours 40 minutes

  • For the bread:
  • 1 packet (2 1/4 teaspoons) instant yeast
  • 1 cup whole milk, scalded and cooled to lukewarm
  • 1/4 cup granulated sugar
  • 3 tablespoons (1 1/2 ounces or 43 grams) unsalted butter, melted
  • 1/2 cup (4 ounces or 113 grams) pumpkin puree
  • 2 large eggs, divided
  • 1 teaspoon salt
  • 3 3/4 cups (16.88 ounces or 479 grams) all-purpose flour
  • Sliced pecan pieces, for the "stems"
  • For the butter:
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1/4 cup powdered sugar
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon
1.5/5 (2 Votes)

By

Preheat oven to 350*. Coat a 10x12 jelly roll or 13x9 cake pan with nonstick spray

  • CAKE:
  • 3 large eggs
  • 1 cup splenda
  • 2/3 cup canned pumpkin
  • 1 tsp molasses
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 3/4 cup +1 tbsp flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • FILLING:
  • 8 oz light cream cheese
  • 3 tbsp splenda
  • 1/2 cup light cool whip
  • 2 tsp powdered sugar
0/5 (0 Votes)

By

1.Preheat oven to 375 degrees F

  • •3 eggs, separate egg yolks and egg whites
  • •1 cup sugar, divided in half
  • •⅔ cup pumpkin puree, I use the canned kind
  • •¾ cup flour
  • •1 teaspoon baking soda
  • •½ teaspoon cinnamon
  • •¼ teaspoon salt
  • Filling
  • •8 oz. softened cream cheese, softened
  • •2 Tablespoon butter, softened
  • •1½ cup powdered sugar
  • •½ teaspoon vanilla
0/5 (0 Votes)

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1.In a microwave safe large bowl, heat pumpkin, milk, brown sugar, sugar and salt for a minute or so until butter i...

  • •½ cup pumpkin puree
  • •⅔ cup milk
  • •2 Tablespoons sugar
  • •½ cup brown sugar
  • •2 Tablespoons yeast
  • •4 Tablespoons butter
  • •1 egg
  • •½ teaspoon salt
  • •1 teaspoon cinnamon
  • •3½ cups flour
  • Cream Cheese Filling
  • •4 oz. cream cheese, filling
  • •½ cup brown sugar
  • Salted Caramel Frosting
  • •6 Tablespoons butter
  • •¾ cup brown sugar
  • •3 Tablespoons milk
  • •1 teaspoon vanilla
  • •⅓ teaspoon salt
  • •1 cup powdered sugar
0/5 (0 Votes)

By

Estimated Time: 180min This recipe serves: 24 1 In a large bowl, stir together yeast and water

  • 2 tbsp active dry yeast
  • 1/2 cup warm water
  • 1 cup pumpkin puree, unseasoned
  • 1 cup 1% lowfat milk, plus more for brushing tops
  • 1/2 cup dark brown sugar, packed
  • 2 tbsp olive oil
  • 1 1/4 qt all-purpose flour, plus more as needed
  • 3/4 cup cornmeal, plus more for dusting
  • 1 1/2 tsp salt
  • --------------------------------------------------------------------------------
0/5 (0 Votes)

By

Recipe source Bon Appetit

  • 1 cup sugar
  • 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 3 large eggs, beaten to blend
  • 2/3 cup canned solid pack pumpkin
  • 2 tablespoons powdered sugar
  • 1 8-ounce package cream cheese, room temperature
  • 1 cup powdered sugar
  • 2 tablespoons (1/4 stick) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped walnuts
  • Powdered sugar
0/5 (0 Votes)

By

Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside

  • FILLING:
  • 3 large eggs, separated
  • 1 cup sugar, divided
  • 2/3 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 8 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • Additional confectioners' sugar, optional
0/5 (0 Votes)

By

Preheat oven to 350*. Spray 9x13 pan with cooking spray

  • CREAM CHEESE FILLING:
  • 6 Tbs. unsalted butter, melted
  • 1 1/2 cup sugar
  • 2 large eggs
  • 15 oz. can pumpkin
  • 1/4 cup water
  • 2 cup flour
  • 2 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 8 oz. cream cheese, softened
  • 1/4 cup sugar
  • 1/2 tsp. vanilla
  • 1 large egg
0/5 (0 Votes)

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