How to prepare a pumpkin log roll

How to prepare a pumpkin log roll

Introduction: How to Make a Pumpkin Roll

Autumn is here, and that means the season for pumpkin. Pumpkin Pie, Carving pumpkins, and pumpkin bread are common place during this time of year. One pumpkin recipe that some people avoid because of its difficulty is the pumpkin roll. It is tricky, but not impossible! Follow these steps and you can create this delicious fall treat for family and friends.

Step 1: Gather Ingredients and Kitchen Tools

Make sure you have all these items before beginning your pumpkin roll journey:

Time:
Prep: 45 min
Cook: 13 min
Cool: 60 min

Cake Ingredients
-1/4 cup of powdered sugar
-3/4 cup of all-purpose flour
-1/2 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon ground cinnamon
-1/4 teaspoon salt
-3 large eggs
-1 cup granulated sugar
-2/3 cup pumpkin puree

Filling Ingredients
-1 8 ounce package of cream cheese, at room temperature
-1 cup powdered sugar, sifted
-6 tablespoons butter or margarine, softened
-1 teaspoon vanilla extract

Materials & Kitchen Tools
-Cookie sheet with sides (also known as a jelly roll pan)
-Cheese cloth or flour sack cloth (the size of the jelly roll pan or larger)
-Wax Paper
-Tape
-Cooking spray
-Access to oven and refrigerator
-Measuring spoons and cups, mixing bowls and spoons, etc.

Other Preparatory Steps:
-Preheat oven to 375 degrees
-Ensure that cream cheese and butter have been sufficiently softened

Step 2: Prepare Pan and Flour Sack Cloth

One of the difficult parts of making a pumpkin roll is the actual “rolling” part. If you think about rolling a cake up, you would most likely imagine it cracking and breaking. The pumpkin roll is the most flexible right after it comes out of the oven. So it is important to roll the cake as quickly as possible. There are 2 steps you should take to ensure that the pumpkin roll stays in tact and looks nice in the end.

First: Line the jelly roll pan with wax paper, the bottoms and sides included. You may need to tape the corners and two pieces of wax paper together to fill the entire pan. Make it as smooth as possible. Spray the wax paper with cooking spray.

Second: Spread out the flour sack cloth on a clean, large surface. Sprinkle the towel with powdered sugar. When the cake comes out of the oven, you will immediately be flipping the cake upside-down onto the towel. The powered sugar is going to work as a kind of “anti-sticking” agent to keep the cake from sticking to the cloth, so apply liberally.

Step 3: Create the Cake

Combine all dry ingredients in a small bowl. This includes the flour, baking powder, baking soda, cinnamon, and salt.

Beat together the eggs in sugar in a large mixing bowl until thoroughly mixed and thick. Add the pumpkin, beat until mixed, and then stir in the flour mixture.

Pour the cake batter into the pre-prepared wax-lined jelly-roll pan and use a rubber spatula to evenly distribute the batter across the pan.

Bake the cake for 13-15 minutes. When the cake is done, it will spring back when you touch the top of it with your finger. You can also stick a toothpick into the cake and if it comes out clean, it also means its done.

Remove cake from oven and IMMEDIATELY move on to step 4.

Step 4: Roll the Cake

Immediately after removing cake from oven, flip upside-down onto cloth. Be careful doing this, the pan is very hot, and usually powdered sugar will fly everywhere.

Lift the pan off the cake. Gently peel the wax paper off of the cake. Occasionally there will be little rips or tears, but this is going to be the “inside” of the pumpkin roll so don’t worry TOO much about it.

Sprinkle powdered sugar on the “inside” of the pumpkin roll, so that the outside of the flour sack cloth also does not stick to the inside of the pumpkin roll.

Slowly begin rolling the pumpkin roll into a tight spiral. Avoid as much space as you can between the roll layers. When you complete the roll, wrap the remaining cloth around until the cloth is gone. place the pumpkin roll in the refrigerator for 10 minutes. This will prevent the roll from cooling in a “straight” position. It will become hardened in a naturally rolled shape.

Step 5: Create the Filling

For this step, it is especially important that your butter and cream cheese are at room temperature, or slightly above. Otherwise, you will get a lumpy filling for your pumpkin roll.

Beat all filling ingredients with an electric mixer until smooth.

Mixture should be thick and not runny, but also not lumpy.

Step 6: Add Filling to Cake Roll

Remove pumpkin roll from refrigerator and carefully unroll onto a flat surface.

Spread cream cheese filling evenly on “inside” surface of pumpkin roll.

Step 7: Roll the Cake in Its Final Form

You are now going to roll the pumpkin roll in its final form. Begin rolling pumpkin roll from the same place you started rolling it the first time. Carefully peel the cloth off of the pumpkin roll as you go, so that when you are done, you have the pumpkin roll with its filling sitting atop the flour sack cloth.

Wrap the entire roll in plastic wrap, sealing tightly on both sides so that no air gets inside.

Place pumpkin roll in refrigerator for at least one hour, with the edge of the rolled cake on the bottom. This part will become slightly flat as the rest of the pumpkin roll rests upon it, pressing it down into the flat surface.

Step 8: Finish and Serve Cake

After an hour, you can take the pumpkin roll out of the refrigerator, unwrap the roll from the plastic wrap, and put it on a large plate to slice and serve. The edge of the roll should again be placed on the bottom.

Sprinkle the roll with powdered sugar to make it look nice, slice, serve, eat, and enjoy!

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Nothing is quite as intimidating as rolling a cake up into a log. How does it not crack? How will it stay rolled? There’s no fret with this pumpkin cake roll. With a few simple tips you’ll have perfect swirls of cake and cream cheese filling that will have everyone oohing and aahing when you slice into it.

Roll it when it’s warm.

This is the most important step to get a beautiful pumpkin roll. You want to roll your cake up as soon as it comes out of the oven so that it doesn’t crack. Have a large kitchen towel ready by dusting it with powdered sugar. Carefully flip the warm cake onto the kitchen towel and remove parchment paper. Tightly roll up the cake and place it seam side down so that it stays. It will feel so wrong to roll a cake, but the warmth will keep it all together and makes it pliable. If you wait until it’s cool it will likely already be too dry and will crack and split as you roll.

Make a nice thick cream cheese frosting.

A good frosting consistency is important because you don’t want the frosting squeezing out when you roll the cake back up. A stiffer frosting will hold the cake together nicely and give you clean slices. The frosting shouldn’t be so stiff that it tears the cake as you spread it on, but should hold its shape.

Don’t frost before it’s completely cool.

You should never frost a cake before it’s cool as it would melt the frosting, but it’s important to note that a rolled cake will take longer to cool than normal. Since everything is wrapped up together the cake will hold heat a little longer. Feel free to place the cake in the fridge for 30 minutes or so to help it cool down faster. We also like to fridge it again before slicing for even cleaner slices and think this is key.

Now you are ready to kick off pumpkin season with the most impressive (but not intimidating!) fall dessert there is.

Looking to make another log cake? Make our Yule Log Cake this holiday season!

Have you tried making our pumpkin cheesecake roll? Let us know how it went in the comments and don’t forget to rate it!

October 18, 2019

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Impress your guests during the holidays with this Homemade Pumpkin Roll. Everyone will enjoy the moist and perfectly spiced cake with a delicious cream cheese frosting that’s easily rolled to resemble a log. Make it for Thanksgiving dessert!

How to prepare a pumpkin log roll

Pumpkin Roll

We make a Pumpkin Roll for Thanksgiving dessert every year. The holiday would not be complete without one. They require less work than one would expect, look fancy, and taste amazing!

How to prepare a pumpkin log roll

I typically prepare a No-Bake Triple-layer Pumpkin Pie, and a No-Bake Pumpkin Cheesecake a few days before the holiday. I like to make my Homemade Pumpkin Roll the day before, so it is as fresh as can be.

How to prepare a pumpkin log roll

Making jelly rolled cakes can look like an intimidating process. There’s no need to worry because making Pumpkin Rolls is so much easier than it seems. It’s simply a cake rolled up into a log.

How to prepare a pumpkin log roll

To make a Pumpkin Roll recipe, you make the homemade cake mix. Then, bake it in a jelly roll pan. You can purchase them at just about any store. Different sizes are available. I used a 11X16 sized for this recipe.

How to prepare a pumpkin log roll

The filling is a basic cream cheese frosting that tastes delicious. It is not difficult to make and compliments the pumpkin spiced cake wonderfully. When it’s rolled in the cake, it looks elegant.

How to prepare a pumpkin log roll

How to prepare a pumpkin log roll

Pumpkin Roll Ingredients

  • Flour
  • Baking Soda
  • Baking Powder
  • Salt
  • Cinnamon
  • Cloves
  • Granulated Sugar
  • Egg
  • Vanilla
  • Pumpkin Puree
  • Confectioners Sugar
  • Cream Cheese
  • Butter

How to prepare a pumpkin log roll

How to Make a Pumpkin Roll

First, you will need to preheat your oven to 375 degrees. Then, prepare the jelly roll pan. You will need to heavily grease and line with parchment paper.
How to prepare a pumpkin log roll

Next, in a medium mixing bowl, combine flour, baking soda, baking powder, cinnamon, salt, and cloves. I like to use a whisk to mix well. Set this bowl aside.

How to prepare a pumpkin log roll

Then, add the sugar and eggs to a large bowl. With a hand mixer, beat until combined and thick.

How to prepare a pumpkin log roll

Next, add the pumpkin and mix again until combined.

How to prepare a pumpkin log roll

Now, gradually add the flour mixture to the pumpkin mixture and beat until combined. It’s best to add a little at a time. Then, add the batter to the prepared pan and bake for 11- 15 minutes. The cake will spring back when it is ready to be removed.

When the cake is baking, prepare a kitchen or tea towel with powdered sugar. It’s best to use thin with no fuzz.

How to prepare a pumpkin log roll

After the cake has finished baking, immediately loosen the parchment paper from pan edges. Then flip to the prepared towel and carefully remove parchment paper. Be sure you flip so that the cake is on the end and corner of the cloth. This process will keep the access towel material from rolling with the log.

How to prepare a pumpkin log roll

Now, roll the pumpkin roll and towel, beginning with the narrow end. Allow to cool for about 10-15 minutes. I usually place the log on a wire rack.

How to prepare a pumpkin log roll

While pumpkin roll is cooling, add the cream cheese and butter to a medium bowl. Beat until smooth. Then add vanilla extract and powdered sugar. Mix until very well combined.

How to prepare a pumpkin log roll

After the cake has cooled slightly, unroll the log. Spread the cream cheese filling on top. Then roll it up again. Wrap with plastic wrap and refrigerate for at least one hour.

I like to dust with powdered sugar to pretty it up a little. Then slice and serve. I typically have about 8-10 slices, depending on how thick I cut. Pumpkin rolls are great at room temperature or chilled.

  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 15 min
  • Inactive: 50 min
  • Cook: 15 min
  • Yield: 16 servings

Ingredients

Two 3-ounce packages cream cheese, room temperature

1 stick butter (1/2 cup), room temperature

1/2 teaspoon vanilla extract

1 cup granulated sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

3/4 cup all-purpose flour

1 teaspoon ground ginger

1/2 teaspoon salt

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 cup pecans, finely chopped

1 cup confectioners’ sugar, plus more for sprinkling

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Directions

  1. Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.
  2. With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon.
  3. Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes.
  4. Invert the cake onto a wire rack. Sprinkle some of the confectioner’ sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.
  5. With an electric mixer, combine the confectioners’ sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you’re ready to slice and serve. Dust with confectioners’ sugar just before serving.

Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

Discover this collection of easy & delicious healthy snack ideas. These are so good and so easy to prepare, and super simple to make & contain no artificial ingredients

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Nutty Pumpkin Roll. Learn to make a moist, delicious pumpkin roll! When it comes to pumpkin, there’s nothing quite like a spicy, sweet, or nutty cake roll. we love having pumpkin roll during the holidays. this is a staple for our thanksgiving and holiday Adding just enough rich chocolate and nutty crunch to really make this dessert out-of-this-world good. Reviews for: Photos of Nutty Cinnamon and Currant Pumpkin Rolls.

How to prepare a pumpkin log rollNothing is quite as intimidating as rolling a cake up into a log. This Patterned Pumpkin Roll with a gorgeous autumn leaf decoration will be the star of your dessert A moist pumpkin cake is rolled around a pumpkin spice cream cheese filling, and the outside is. Freezing Pumpkin Roll: Pumpkin rolls are actually best when made a day ahead and keep refrigerated. You can have Nutty Pumpkin Roll using 15 ingredients and 16 steps. Here is how you cook that.

Ingredients of Nutty Pumpkin Roll

  1. It’s of all-purpose flour.
  2. It’s of baking powder.
  3. Prepare of baking soda.
  4. It’s of ground cinnamon.
  5. Prepare of salt.
  6. It’s of eggs.
  7. It’s of sugar.
  8. Prepare of pumpkin pie filling.
  9. Prepare of chopped pecans.
  10. Prepare of powdered sugar.
  11. It’s of filling.
  12. Prepare of cream cheese – softened.
  13. You need of powdered sugar – sifted.
  14. Prepare of butter – softened.
  15. Prepare of vanilla extract.

This makes them the perfect dessert to make ahead for the holidays. Dazzle family and friends with this moist and creamy Pumpkin Roll, with a. This pumpkin roll recipe is a moist, spiced pumpkin cake rolled with a silky cream cheese filling that is sure to Pumpkin Roll is synonymous with Thanksgiving in my family, and I hope soon – in yours. Made with a delicious pumpkin pie filling and an incredible · My pumpkin roll recipe is filled with cream cheese giving it an even richer taste!

Nutty Pumpkin Roll step by step

  1. For filling, mix all filling ingredients together with mixer until creamy. Place in refrigerator until ready for use..
  2. Preheat oven to 375°F..
  3. Line a shallow 15×10 pan with parchment paper. Grease and flour paper..
  4. Sift powdered sugar on a clean dish towel to later place the bread on..
  5. Combine flour, baking powder, baking soda, cinnamon and salt..
  6. In a separate bowl, beat eggs and sugar with mixer..
  7. Beat pumpkin into egg mixture..
  8. Stir in flour mixture..
  9. Spread evenly into prepared pan and sprinkle with nuts..
  10. Bake for 13-15 minutes..
  11. Immediately loosen and turn the bread over onto the powdered towel..
  12. Carefully peel off paper..
  13. Roll the bread up in the towel and place on a wire rack to cool..
  14. Once cooled, carefully unroll the bread and spread the filling evenly..
  15. Carefully roll the bread back up and wrap tightly in plastic wrap..
  16. Refrigerate and slice when ready to serve..

The tender pumpkin cake with the cream. This Pumpkin Roll cake is an easy and beautiful dessert to make in the fall. It’s a pumpkin spice Can the Pumpkin Roll be frozen? This homemade pumpkin roll recipe yields a moist and soft spiced pumpkin cake with a thick layer of cream cheese frosting that’s. WiFi-Pumpkin – Framework for Rogue Wi-Fi Access Point Attack.

We’ve rounded up the best recipes ever.

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How to Prepare Tasty Nutty Pumpkin Roll

Nutty Pumpkin Roll. Learn to make a moist, delicious pumpkin roll! When it comes to pumpkin, there’s nothing quite like a spicy, sweet, or nutty cake roll. we love having pumpkin roll during the holidays. this is a staple for our thanksgiving and holiday Adding just enough rich chocolate and nutty crunch to really make this dessert out-of-this-world good. Reviews for: Photos of Nutty Cinnamon and Currant Pumpkin Rolls.

How to prepare a pumpkin log rollNothing is quite as intimidating as rolling a cake up into a log. This Patterned Pumpkin Roll with a gorgeous autumn leaf decoration will be the star of your dessert A moist pumpkin cake is rolled around a pumpkin spice cream cheese filling, and the outside is. Freezing Pumpkin Roll: Pumpkin rolls are actually best when made a day ahead and keep refrigerated. You can have Nutty Pumpkin Roll using 15 ingredients and 16 steps. Here is how you cook that.

Ingredients of Nutty Pumpkin Roll

  1. It’s of all-purpose flour.
  2. It’s of baking powder.
  3. Prepare of baking soda.
  4. It’s of ground cinnamon.
  5. Prepare of salt.
  6. It’s of eggs.
  7. It’s of sugar.
  8. Prepare of pumpkin pie filling.
  9. Prepare of chopped pecans.
  10. Prepare of powdered sugar.
  11. It’s of filling.
  12. Prepare of cream cheese – softened.
  13. You need of powdered sugar – sifted.
  14. Prepare of butter – softened.
  15. Prepare of vanilla extract.

This makes them the perfect dessert to make ahead for the holidays. Dazzle family and friends with this moist and creamy Pumpkin Roll, with a. This pumpkin roll recipe is a moist, spiced pumpkin cake rolled with a silky cream cheese filling that is sure to Pumpkin Roll is synonymous with Thanksgiving in my family, and I hope soon – in yours. Made with a delicious pumpkin pie filling and an incredible · My pumpkin roll recipe is filled with cream cheese giving it an even richer taste!

Nutty Pumpkin Roll step by step

  1. For filling, mix all filling ingredients together with mixer until creamy. Place in refrigerator until ready for use..
  2. Preheat oven to 375°F..
  3. Line a shallow 15×10 pan with parchment paper. Grease and flour paper..
  4. Sift powdered sugar on a clean dish towel to later place the bread on..
  5. Combine flour, baking powder, baking soda, cinnamon and salt..
  6. In a separate bowl, beat eggs and sugar with mixer..
  7. Beat pumpkin into egg mixture..
  8. Stir in flour mixture..
  9. Spread evenly into prepared pan and sprinkle with nuts..
  10. Bake for 13-15 minutes..
  11. Immediately loosen and turn the bread over onto the powdered towel..
  12. Carefully peel off paper..
  13. Roll the bread up in the towel and place on a wire rack to cool..
  14. Once cooled, carefully unroll the bread and spread the filling evenly..
  15. Carefully roll the bread back up and wrap tightly in plastic wrap..
  16. Refrigerate and slice when ready to serve..

The tender pumpkin cake with the cream. This Pumpkin Roll cake is an easy and beautiful dessert to make in the fall. It’s a pumpkin spice Can the Pumpkin Roll be frozen? This homemade pumpkin roll recipe yields a moist and soft spiced pumpkin cake with a thick layer of cream cheese frosting that’s. WiFi-Pumpkin – Framework for Rogue Wi-Fi Access Point Attack.

Ready to Use in Soups, Pies, and More

How to prepare a pumpkin log roll

How to prepare a pumpkin log roll

Pumpkin is one of those ingredients that you might not use for months at a time, but then when the holidays approach, recipes featuring pumpkin start to pop up everywhere. And because it’s so versatile, pumpkin can be used everywhere, from breakfast to dinner to dessert. If you want to get in on the fun of cooking with fresh pumpkin, here’s everything you need to know.

In most cases where you’re cooking with pumpkin, like for soups, breads, pies or muffins, you’re going to want to start out with cooked, puréed pumpkin.

In other cases, like for salads, sandwiches, or using pumpkin as a pizza topping, you’ll want to start with cooked pumpkin, but skip the puréeing. Either way, the process is extremely simply and starts with choosing the right type of pumpkin.

Choosing a Pumpkin

The pumpkins you need are called pie pumpkins—or sugar pumpkins and eating pumpkins, depending on what region of the country you live in. There are quite a few varieties,and they don’t all look alike. Some are round, some oblong, some are orange, some are beige, and some are white. You might see them marketed as Cinderella pumpkins, or Lumina pumpkins, or cheese pumpkins, or peanut pumpkins.

Despite this variety, what all these pumpkins have in common is that they are not field or decorative pumpkins, which include your standard Halloween carving pumpkins.

While some recipes may specify a particular cultivar or brand name, you might not be able to find any given one at your local market. But as long as you stick with pie pumpkins or sugar pumpkins, you’ll be all right.

Tools You’ll Need

You’ll need a long chef’s knife or serrated knife, a cutting board and a large metal cooking spoon.

In addition, depending on your cooking method, you might also need a sheet pan, a stockpot with a steamer insert, and an immersion blender or food processor.

And finally (although this is generally only the case if you’re steaming the pumpkin), you may also need a large metal or glass mixing bowl along with a mesh strainer or a colander plus some cheesecloth for draining the excess liquid from your purée.

How to prepare a pumpkin log roll

Prepping the Pumpkin

Start by giving the pumpkin a quick wash in cool water. You don’t have to go overboard with scrubbing, since you’re not eating the outer skin, but rinse away any dust, dirt, or debris from the outside and dry it off with paper towels. If the pumpkin has a long stem, go ahead and trim it off.

If you have a long (10- to 12-inch) chef’s knife (make sure it’s sharp), you can simply halve the pumpkin by aligning the blade with the center of the stem and driving it down through the pumpkin. Or if you have a serrated knife, you’ll need to use a sawing motion. Either way, your goal is to cut the pumpkin into two halves from top to bottom.

Now, using your spoon, scrape out all the seeds and stringy pulp from the cavity. You’ll hear a lot of enthusiasts reminding you to save the seeds for roasting, and while you can certainly roast and eat the seeds, it is by no means the culinary crime of the century to throw them away with the pulp. Separating the seeds from the pulp is a bit of a messy chore relative to the amount of snacking they yield. But it’s up to you.

Cooking the Pumpkin

At this point you can either roast the pumpkin cut-side-up on a sheet pan (after brushing it with olive oil and sprinkling it with Kosher salt), or you can arrange the cut pumpkin in your steamer basket (which might require you cutting the halves in half again).

If you’re roasting, roast at 400 F for 35 to 45 minutes or until the flesh is soft. If you’re steaming, fill your steamer pot with a few inches of water, bring it to a boil. Insert the steamer basket with the pumpkin, cover the pot and steam for 15 to 20 minutes. Again, the cooked pumpkin flesh should be easily pierced with the tip of a sharp knife.

Once your pumpkin has cooled, scoop the flesh out of the rind and transfer it to a bowl. This cooked pumpkin is now ready to use in any recipe that calls for pieces of cooked pumpkin, like pizza, sandwiches, quesadillas, and so on.

How to prepare a pumpkin log roll

Puréeing the Pumpkin

For this you’ll use either an immersion blender or a food processor, puréeing until uniformly smooth. A food mill or potato ricer will also do the trick.

Now, here is where you might need to drain the pumpkin. Some pumpkins contain more liquid than others and, particularly if you’ve steamed your pumpkin, you may find that the purée is a bit watery. If so, transfer the purée to your strainer or cheesecloth-lined colander and let it drain for at least an hour. Some pumpkins will yield as much as two cups of water. You can accelerate the draining process by covering the purée with plastic wrap, then place a plate over it weighted down with some cans to press out the liquid.

  • A 6- to 8-inch pumpkin should yield about 3 cups, which is roughly equivalent to two 15-ounce cans of cooked pumpkin. You can store puréed pumpkin in Ziploc bags in the freezer where it will keep for several months.

Once it’s drained, this pumpkin purée is now ready to use in any recipe calling for canned pumpkin or pumpkin purée.

How to prepare a pumpkin log roll

How to prepare a pumpkin log roll

This Pumpkin Roll Recipe is soft, sweet pumpkin cake, rolled up with cream cheese frosting to create the ULTIMATE pumpkin dessert! While it looks like it came from a bakery, I’m showing you how easy this is to make at home! This will be front and center on your dessert table this holiday season.

Looking for more pumpkin cake recipes? Try my Pumpkin Dump Cake or my Pumpkin Earthquake Cake!

How to prepare a pumpkin log roll

Table of Contents

This Pumpkin Roll Recipe is an Easy, Homemade Fall Dessert!

There are a few treats that I have always been nervous about making. Lately I’ve loved tackling these recipes head-on, breaking them down and figuring how to make them less scary! For example, my cheesecake recipe took me a while to perfect, but I figured out how to make it as delicious, and EASY as possible!

Homemade Pumpkin Roll is another one of those recipes that I have always avoided. I had a bad experience once a while back, and I’ve just never wanted to give it another try.

But in the sake of doing hard things, I got back in the kitchen and got to work. AND let me tell you, I’ve come up with a foolproof recipe, that produces the most gorgeous, soft, homemade pumpkin roll recipe, while being ACTUALLY easy…and I mean easy in the way that your kids could help you do this one…easy in the way, you will not get anxiety hoping the cake won’t crack…easy in the way that it will be your go-to fall dessert!

How to prepare a pumpkin log roll

How To Make A Pumpkin Roll

I want you to read through this entire post and recipe before you get to work. This will give you an idea of what to expect, and you won’t be caught skipping a step, or not allowing yourself enough time to prep this.

There aren’t many steps, but there are a few that are essential to Pumpkin Roll success!

Bake Your Pumpkin Cake

The cake recipe itself it super easy. You will need:

  • Eggs
  • Pumpkin – Use Pure Pumpkin Puree for this recipe, not pumpkin pie filling!
  • Brown Sugar
  • Pumpkin Pie Spice
  • Vanilla
  • Baking Soda/Salt/All Purpose Flour

You might notice that there is no “fat” added to the cake…no oil or butter. Don’t worry, I didn’t forget to add it, you really just don’t need it here. The texture of the cake is super important, because you will be rolling it up and you don’t want it to crack, so follow the recipe as written!

How to prepare a pumpkin log roll

How Do You Prevent Your Pumpkin Roll From Cracking?

Here’s How…

Bake your cake on a jelly roll pan…which is essentially a baking sheet with sides. Line it with parchment paper, leaving some hanging over the edges of the pan, so you can grab it easily and remove it from the pan! (tbh you could even skip this step and do the next step right in the pan, but I like to remove it to give myself a little more room to maneuver.

Roll it while it’s still warm. When the cake comes out of the oven, while it’s still hot, lift it carefully out of the pan using the edges of the parchment and place it on a heat safe counter or work surface. And then…

DON’T REMOVE THE PARCHMENT PAPER YET!

Ok, so here’s my BIG TIP on making a pumpkin roll! So many recipes I have seen over the years (and tried) have you remove the cake from the pan, put it on a towel and roll it up.

WHY.

Why would you handle the cake so much, it doesn’t make any sense to me! The one big scary thing when making this is to NOT crack the cake, so handling it as little as possible makes the most sense, doesn’t it? I feel like I might have reached genius status here. (Also – I have not googled this method, just have gone by the many, many pumpkin roll recipes I’ve researched over the years and have never seen this method. So it’s very possible someone else has done it this way, I just haven’t ever come across it).

  • Immediately and carefully roll the cake up starting from the shorter side WITHOUT REMOVING THE PARCHMENT. Rolling the cake warm and allowing it to cool in that shape, trains it into that shape. If you tried to roll up the cake once it had cooled it would most certainly crack.
  • Allow the cake to cool completely in the rolled up shape. You could even refrigerate it at this point to speed the process along.
  • Once it is cooled, carefully unroll it, spread your filling onto the cake and begin to roll it back up and NOW REMOVE THE PARCHMENT!
  • As you are rolling the cake up with the filling inside, carefully pull the parchment paper away from the cake.
  • Place the cake onto a baking sheet or platter and allow it to chill so the filling sets up nicely. This way you will have pretty slices!

How to prepare a pumpkin log roll

I REALLY hope you guys this recipe a try this season, you won’t be disappointed!!

How to prepare a pumpkin log roll

Best Pumpkin Roll Recipe

**For an updated post with this recipe, including reader tips, CLICK HERE!

When I was at University, I had a roommate who gave me her pumpkin roll recipe…I loved it. Several times I made it and while it was good, something was off about it. Eventually, I figured out that I had written “tbsp” instead of “tsp” for baking soda… oops 😉

How to prepare a pumpkin log roll

Now that that problem has been solved, I bring you the perfect pumpkin roll recipe! It’s not just me who loves it- we have had bidding wars at church dessert auctions over this thing. Even my husband (who doesn’t like pumpkin) loves it. People are always asking me for it, so I thought it would be an appropriate thing to share with you as we enter this Autumn season. If you’re looking for more delicious fall pumpkin recipes, check out these soft pumpkin chocolate chip cookies!

Creating the Pumpkin Roll

How to prepare a pumpkin log roll

Here is a visual tutorial of how to make these (see the bottom of post for the recipe)

How to prepare a pumpkin log roll

This is the grease & wax part (wax paper first, then grease). I crease the wax paper around the edges of a Jelly roll pan so that it stays in place better, like this:

How to prepare a pumpkin log roll

(which helps the shape of the cake-ish part of the roll)… also, grease it really really well (it’s not cool when the cake won’t come off of the wax paper).

How to prepare a pumpkin log roll

Now pour your mixture into the pan & smooth it out so that it fills the pan like so:

How to prepare a pumpkin log roll

…and you’re ready for baking. Keep an eye on it near the end of the baking time- you want it a bit brown- if it turns black… you’ve gone too far!How to prepare a pumpkin log roll

Flipping Your Roll

Once you’ve got it out of the oven, you’re at the flip stage. I usually put the pan down first, then a tea towel, then an upside down pan. (I was using my other pan this time, so I used a lunch tray- but you get the idea). Grab hold of the whole thing (with oven mitts on!) and flip it over onto the cool tray.

How to prepare a pumpkin log roll

Congratulations, you pulled off the flip! (are you still with me?) I threw the above picture in for you in case it helps illustrate the order of things (I’ve now removed the pan I cooked it in, and we’re ready to remove the wax paper).

How to prepare a pumpkin log roll

Carefully pull the wax paper away- you really don’t want your cake to stick to the wax paper or start to come apart- this part is really important (that’s why I wanted you to grease your wax paper really well).

…oh, and now you know what my other pan was busy doing (did you notice the tea towel switch?)
I was making 2 rolls when I photographed this (you only need one tea towel 😉 ).

How to prepare a pumpkin log roll

Next, you’re going to roll up the end of your tea towel (as shown above) and then continue rolling- with the cake and the tea towel. Do this carefully- the cake can crack at this stage if you’re not gentle with it.

How to prepare a pumpkin log roll

Leave your roll sitting like that for 10 minutes so that it’ll cool before you spread your filling in. You can mix your filling during this time.

How to prepare a pumpkin log roll

Filling the Best Pumpkin Roll

Unroll (careful that the cake doesn’t stick to the tea towel & get pulled apart). Plop the filling on top.

How to prepare a pumpkin log roll

Spread it around- almost to the edges, but you don’t have to quite go all the way or it’ll just goosh out when you roll it again.

How to prepare a pumpkin log roll

Re-roll it & voila!

Wait ’til you taste it… I’m in love with the filling!

How to prepare a pumpkin log roll How to prepare a pumpkin log roll How to prepare a pumpkin log roll How to prepare a pumpkin log roll

PUMPKIN ROLL RECIPE: HOW TO MAKE IT – TASTE OF HOME

How to prepare a pumpkin log roll

This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. —Erica Berchtold, Freeport, Illinois

Provided by Taste of Home

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 10 servings.

Number Of Ingredients 13

3 large eggs, separated, room temperature
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
FILLING:
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners’ sugar
3/4 teaspoon vanilla extract
Additional confectioners’ sugar, optional
  • Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners’ sugar.

Nutrition Facts : Calories 285 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 261mg sodium, CarbohydrateContent 41g carbohydrate (32g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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Step-by-Step Guide to Prepare Award-winning Easy pumpkin roll – สวัสดีเพื่อน yummycooking, ในบทความที่คุณกำลังอ่านในครั้งนี้มีชื่อเรื่อง Step-by-Step Guide to Prepare Award-winning Easy pumpkin roll, เราได้เตรียมบทความนี้ไว้อย่างดีเพื่อให้คุณอ่านและนำข้อมูลไปใช้ หวังว่าเนื้อหาของโพสต์ สิ่งที่เราเขียนคุณสามารถเข้าใจได้ เอาล่ะมีความสุขในการอ่าน.

หัวข้อ : Step-by-Step Guide to Prepare Award-winning Easy pumpkin roll
ลิงค์ : Step-by-Step Guide to Prepare Award-winning Easy pumpkin roll

อ่านด้วย

Easy pumpkin roll. Learn how to make a pumpkin roll with this classic pumpkin roll recipe! It’s an easy Thanksgiving dessert to make ahead of time, it’s filled with a heavenly cream cheese filling. My easy pumpkin roll recipe is great for fall.

How to prepare a pumpkin log rollI used to think that any. This classic Pumpkin Roll is one of the best fall desserts! A tender pumpkin cake is filled with a rich cream cheese filling and rolled for a beautiful swirl in every slice.

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, easy pumpkin roll. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Learn how to make a pumpkin roll with this classic pumpkin roll recipe! It’s an easy Thanksgiving dessert to make ahead of time, it’s filled with a heavenly cream cheese filling. My easy pumpkin roll recipe is great for fall.

Easy pumpkin roll is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Easy pumpkin roll is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have easy pumpkin roll using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Easy pumpkin roll:

Easy Pumpkin Roll: In this instructable I will show you how to make a Pumpkin Roll. This pumpkin roll cake recipe is really easy to make and it perfect for the fall season, or any season really. How To Make an Easy, Foolproof Pumpkin Roll. This delicately sweet and warmly spiced pumpkin cake tastes just as gorgeous as it looks, and bakes up tender and moist.

Steps to make Easy pumpkin roll:

  1. Set oven to 350°F.
  2. Beat eggs on high for 5 minutes.
  3. Add in pumpkin, sugar, cinnamon and baking soda. Stir in well.
  4. Keep adding the Flour and mix well.
  5. For the icing: mix cream cheese, butter and vanilla together. Then add 1 cup of confectioners sugar and continue adding until your liking. I prefer up to 4 cups for sweetness.

You just can’t beat a classic pumpkin roll recipe, and this one has a trick for making the process easier then ever. This is a great recipe for a severely easy and absolutely delicious pumpkin roll! Pumpkin Roll is synonymous with Thanksgiving in my family, and I hope soon – in yours. This Pumpkin Roll recipe is easier than you think, and will make you a holiday dessert superstar. This is the easiest pumpkin roll recipe I’ve ever made.

So that’s going to wrap it up for this exceptional food easy pumpkin roll recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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Pumpkin Log Roll

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Preheat oven to 375 degrees f 190 degrees c. Preheat oven to 375 f.

How to prepare a pumpkin log roll

Grease 15 x 10 inch jelly roll pan.

How to prepare a pumpkin log roll

Pumpkin log roll. 3 eggs 1 cup white sugar 2 3 cup canned pumpkin 3 4 cup all purpose flour 1 2 teaspoon ground cinnamon 1 teaspoon baking soda 1 2 cup chopped walnuts confectioners sugar for dusting 1 cup confectioners sugar 3 4 teaspoon vanilla extract. Sprinkle a thin cotton kitchen towel with 1 4 cup powdered sugar. 1 cup chopped walnuts if desired.

6 tablespoons land o lakes butter softened. Gradually add 1 2 cup sugar and pumpkin beating on high until sugar is almost dissolved. With an electric mixer beat the eggs granulated sugar pumpkin and lemon juice until smooth.

Pour batter into the pan and spread evenly. Powdered sugar if desired. In a large bowl combine sugar flour salt baking soda pumpkin spice eggs and pumpkin puree.

Preheat oven to 350. Butter or grease one 10×15 inch jelly roll pan. Combine flour baking powder baking soda cinnamon cloves and salt in small bowl.

In a large bowl beat egg yolks on high speed until thick and lemon colored. Bake for 15 minutes at 375 degrees. Line a 15 x 10 jelly roll pan with parchment and grease with cooking spray.

Bake it for about 15 minutes. 1 teaspoon vanilla. Pour pumpkin batter onto a waxed paper lined 13 x 5 jelly roll pan.

1 8 ounce package cream cheese softened. Grease the paper and set aside. Grease and flour paper.

Baking pan with waxed paper. Bake at 350f for 15 minutes. Remove and let cool for 10 minutes in pan.

Grease a 10 x15 jelly roll pan. Grease and flour a 17 1 2 by 12 1 2 inch jellyroll pan. 1 cup sifted powdered sugar.

Preheat the oven to 350 degrees f. Remove from pan holding wax paper in hands and place on tea towel for another 10 minutes to cool some more. Next spread the cake batter on top of the parchment paper in the pan and smooth it into an even layer.

Line with wax paper. Line pan with waxed paper then grease and lightly flour the waxed paper. 2 3 cup canned pumpkin.

First line the bottom of the pan with parchment paper leaving a little overhang on the long edges so that it s easier to lift the cake from the pan when it s done baking. In a small bowl beat egg whites until soft peaks form. Step 2 in a mixing bowl blend together the eggs sugar cinnamon and pumpkin.

How to prepare a pumpkin log roll How to prepare a pumpkin log roll How to prepare a pumpkin log roll How to prepare a pumpkin log roll

PUMPKIN ROLL I RECIPE | ALLRECIPES

An easy pumpkin roll dessert that tastes great.

Provided by Jackie Smith

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 10 servings

Number Of Ingredients 11

3 eggs, beaten
1 cup white sugar
½ teaspoon ground cinnamon
? cup pumpkin puree
¾ cup all-purpose flour
1 teaspoon baking soda
2 tablespoons butter, softened
8 ounces cream cheese
1 cup confectioners’ sugar
¼ teaspoon vanilla extract
confectioners’ sugar for dusting
  • Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10×15 inch jelly roll pan.
  • In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
  • Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
  • Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
  • Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
  • When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.

Nutrition Facts : Calories 288.8 calories, CarbohydrateContent 42.2 g, CholesterolContent 86.9 mg, FatContent 11.8 g, FiberContent 0.5 g, ProteinContent 4.7 g, SaturatedFatContent 6.9 g, SodiumContent 230.9 mg, SugarContent 33.6 g

BEST PUMPKIN ROLL RECIPE – HOW TO MAKE A PUMPKIN ROLL CAKE

How to prepare a pumpkin log roll

Behold the most beautiful pumpkin dessert of all: pumpkin roll cake with cinnamon-spiked cream cheese frosting.

Provided by THEPIONEERWOMAN.COM

Total Time 4 hours 45 minutes

Prep Time 30 minutes

Yield 10-12 servings

Number Of Ingredients 18

Nonstick baking spray (with flour)

cream cheese, softened

unsalted butter, softened

  • For the cake: Preheat the oven to 375°F. Prepare a half sheet pan (18×13-inch) with baking spray. Line the bottom of the pan with parchment paper and spray the paper with baking spray. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and allspice. In a large bowl, whisk together the sugar, pumpkin puree, eggs and vanilla. Add the flour mixture to the pumpkin mixture and whisk until all of the dry ingredients are combined. Spread the batter in the prepared pan in an even layer. Bake until the top of the cake springs back when gently poked, 14 to 15 minutes. Meanwhile, while the cake is baking, lay a large clean kitchen towel on a work surface and sprinkle evenly with powdered sugar. Remove the cake from the oven and immediately run a knife around the edges to loosen. Invert the cake onto the powdered sugar dusted towel. Peel off the parchment paper and discard. Starting with the narrow end of the cake, gently roll up the cake with the towel to form a log. Place the cake, seam side down and let cool completely in the towel, about 2 hours. For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment on medium until smooth, about 3 minutes. Reduce the speed to medium-low and gradually add the powdered sugar. Stir in the vanilla and cinnamon. Beat on medium-high for 20 seconds. Carefully unroll the cake and spread evenly with the frosting. Re-roll the cake without the towel. Transfer seam side down to a serving platter and cover with plastic wrap. Chill at least 2 hours or up to overnight. Dust the cake lightly with powdered sugar just before serving.

The flavors for this beautiful, light dessert might not be the traditional chocolate, but they’re plenty festive!

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Recipe Summary

Nutrition Profile:

  • Low-Calorie
  • Diabetes Appropriate
  • Vegetarian
  • Nut-Free
  • Soy-Free

Ingredients

Allow eggs to stand at room temperature for 30 minutes. Meanwhile, lightly coat a 15x10x1-inch baking pan with nonstick spray for baking. Line the bottom of the pan with waxed paper or parchment paper; coat with nonstick spray for baking. Set pan aside. In a small bowl, stir together flour, baking powder, pumpkin pie spice, and salt; set aside.

Preheat oven to 375 degrees F. In a large bowl, beat eggs with an electric mixer on high speed for 5 minutes. Gradually add granulated sugar, beating until well mixed. Stir in pumpkin and molasses. Fold in flour mixture. Spread batter evenly into prepared pan.

Bake about 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled generously with powdered sugar. Slowly peel off waxed paper. Starting from a short side, roll up towel and cake into a spiral. Cool on a wire rack for 1 hour.

Meanwhile, prepare pumpkin cream filling: In a medium bowl, combine pumpkin and ground ginger. Fold in thawed whipped topping.

Unroll cake; remove towel. Spread cake with the filling to within 1 inch of edges. Roll up cake and filling into a spiral. Trim ends. Cover and chill for 2 to 48 hours before serving. To serve, place cake roll on a platter. If desired, garnish with rosemary sprigs and cranberries and sprinkle top with powdered sugar.

Tips: Sugar Substitutes: Choose Splenda(R) Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1/2 cup sugar. Nutrition Per Serving with Sugar Substitute: same as below, except 153 cal., 27 g carb.So

To make ahead: Prepare as directed; cover and refrigerate for up to 48 hours.

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Pumpkin Roll Bars.

How to prepare a pumpkin log roll

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pumpkin roll bars. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Pumpkin Roll Bars is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Pumpkin Roll Bars is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have pumpkin roll bars using 17 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin Roll Bars:

Steps to make Pumpkin Roll Bars:

  1. Preheat oven to 350.
  2. Mix butter and 1 1/2 cup sugar until smooth. Beat in 2 eggs, pumpkin, 1 tsp vanilla and water until blended..
  3. In separate bowl mix flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt..
  4. Add both mixtures together until blended well..
  5. Spread 2/3 batter into lightly greased 9×13 pan..
  6. Mix cream cheese, 1 egg, 1/4 cup sugar and 1/2 tsp vanilla..
  7. Spread cream cheese mixture over pumpkin batter..
  8. Dollop remaining pumpkin batter on top of cream cheese mixture. Use knife to swirl together..
  9. Bake 30-35 minutes until pumpkin just springs back. Cool completely and cut into bars..

So that’s going to wrap it up with this exceptional food pumpkin roll bars recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

How to prepare a pumpkin log roll

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Figuring out how to boil pumpkin the right way can be a surprisingly tricky task. If you want tasty results, you’ll have to do a little more than simply throwing your pumpkin into a pot of hot water. Here’s the right way to boil pumpkin so you end up with a delicious finished product.

How to prepare a pumpkin log roll

How to prepare a pumpkin log roll

How to Boil Pumpkin (Recipe)

Equipment

Ingredients

  • 1 pc Pumpkin
  • Water
  • ½ teaspoon Salt

Instructions

Notes

Nutritional Information

Figuring Out How Long to Boil Pumpkin

On average, a whole pumpkin cut up and placed into a pot it will need to be boiled for about 30 minutes to achieve complete doneness. However, slightly smaller pumpkins that result in fewer pieces won’t need as long. Likewise, if you cut your pumpkin into smaller pieces, they may cook a few minutes faster.

You can check the readiness of your boiled pumpkin with the simple “fork test.” This test is easily done using any dinner fork. Simply remove the lid from the pot and use a fork to poke into one of the pumpkin pieces. If the fork inserts easily and the piece feels nice and tender, it’s done boiling. Make sure you poke all the way through to the center to ensure it is completely boiled through.

If you’re still unsure, you can test a couple of the other pieces that are sitting in different locations throughout the pot. If any aren’t quite ready yet, replace the lid and give the pumpkin a few more minutes.

Helpful Tips & Suggestions

You can enjoy boiled pumpkin on its own just as it comes out of the pot. Simply drain the water from the pumpkin and serve. Of course, you can also enjoy boiled pumpkin with a few other additions to really bring out the flavor.

Obviously, one of the most popular things to do with boiled pumpkin is puree it. Pureed pumpkin is basically mashed pumpkin, which can also be enjoyed on its own. You can season it to really liven up the flavor, using basic table salt or incorporating some spices into the mix.

Pureed pumpkin can also make a pumpkin spread or even incorporated into a dish like a pumpkin lasagna. Endless possibilities also bring pumpkin bread and seasonal dishes like pies to mind. When boiled and pureed with other ingredients (like onion and garlic), you can even turn your pumpkin into a delicious soup.

No matter what you are turning your pumpkin into, though, there are some tips worth following during the preparation stage to make sure everything goes smoothly. First, it’s always smart to wash your pumpkin. Even though you’ll be peeling off the skin, the knife will touch the outside part you will be discarding and the inner portion you will later eat. Washing will ensure any leftover dirt or other particles don’t get into your food.

Next, be mindful of the sharp blade as you cut and especially as you peel your pumpkin. For the peeling portion, it may help to use a fruit and vegetable peeler, which is specially designed to help minimize accidental cuts and scrapes against your skin. These peelers also allow you to finish removing the pumpkin skin in record time.

As a final tip, be sure that you are mindful of all the steps in cutting the pumpkin. Cutting the pumpkin in half doesn’t just allow you to easily remove the seeds, it also gives you a flat surface onto which you can lay the pumpkin as you slice it up afterward. Remember to put safety first and you’ll be enjoying your boiled pumpkin in no time!

Vera Stetsenko

How to prepare a pumpkin log roll

Welcome to my blog! Get original, imaginary ways to boil meat, vegetables, fish and more, following step-by-step instructions that guarantee mouth-watering dishes to thrill your family and guests!

How to prepare a pumpkin log roll

How to prepare a pumpkin log roll

As Autumn rolls in, so do the recipes for mouthwatering dishes containing pumpkin. . . muffins, pies, cakes, soups and more. Which begs the dilemma for those who don’t have access to solid-pack canned pumpkin, just how much should you use?

Here’s a handy guide on how to substitute fresh pumpkin for canned in all of your favorite recipes, but first, I’m going to let you in on a dirty little secret… most commercially prepared canned pumpkin, isn’t pumpkin at all.

How to prepare a pumpkin log roll

Canned Pumpkin, or is it?

Canned pumpkin contains nothing but canned “pumpkin”, no spices, salt or other ingredients.

Most of you are probably familiar with One-Pie and Libby’s Canned Pumpkin. It’s that kind of pumpkin you remember from your childhood, the white and orange cans your mother would keep in the pantry at Thanksgiving, the ones that read “100% pure pumpkin” on the label. The problem is, though, it’s not actually 100% pure pumpkin. In fact, it isn’t even pumpkin at all.

Even though pumpkin purée makers call it pumpkin on the can, it’s actually a type of Dickinson squash. The closest produce to it even has nothing to do with pumpkin. The closest equivalent would be butternut squash. This is why “canned pumpkin” is such a vibrant dark orange.

I bet you think that can’t be true; the Food and Drug Administration would never allow false labeling. You’d lose that bet.

Apparently, the Food and Drug Administration finds it too challenging to differentiate between pumpkins and “golden-fleshed” winter squash, allowing brands to label their products as pumpkin even when they are serving up something else. But, then again, pumpkin is technically a squash.

In other words, any kind of squash could be in that can! If you’re passionate about keeping things real this fall, then your best bet is to make your own purée – like, from a real pumpkin. If that feels too exhausting, just continue to eat canned squash. But, if you’re up to the task, here’s how to make your own.

So the answer to how do I substitute fresh pumpkin for canned, of course, is to use the exact same amount the recipe calls for. If a recipe calls for a 15 oz can of pumpkin, use 15 oz of fresh (prepared) pumpkin which is about 2 cups MINUS 1 Tablespoon.

How to prepare a pumpkin log roll

How to Prepare Fresh Pumpkin

  1. Preheat oven to 375°F
  2. Wash the exterior of the pumpkin, then cut it into quarters (Cut it in half and then cut the halves again). Scrape out the innards (just the fibrous strings and seeds, much like you would if you were carving a pumpkin for Halloween).
  3. Place the pumpkin on a baking sheet skin side UP and cover tightly with foil.
  4. Roast in the oven for about 1 1/2 hours, or until it is fork-tender.
  5. Scoop the soft pulp from the rind and transfer into a blender or food processor. Puree.
  6. Pour the puree into a cheesecloth-lined sieve and strain for about an hour to ensure that all the excess liquid has drained away.
  7. Measure out 2 cups of puree per recipe into vacuum seal bags and seal them. These will last up to 18 months in the freezer. If using freezer Ziploc bags, they’ll last about 4 months before becoming frost-bitten.

Choosing the Proper Pumpkin Size

A pound of pumpkin contains 4 cups (948 mls) of raw, peeled, and cubed pumpkin. After cooking and draining, this is about what to expect from a typical cooking pumpkin.

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Impress your guests with a spiced pumpkin cake roll that’s filled with sweet cream cheese. Rolling up the cake is easy with these step-by-step instructions; plus, you can make it ahead and refrigerate it until you’re ready to serve.

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Recipe Summary

Ingredients

Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.

Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.

Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean.

Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.

Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.

Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired.

Reviews ( 4 )

This is a wonderful recipe. I made it for my mom’s birthday and I had to make it again the next day as there weren’t any leftovers but everyone wanted more! I had just enough icing to fill the cake and spread on top – make extra if you like lots of icing.

I was a bit scared of making this recipe, but it turned out to be easier to prepare than I imagined. The dessert turned out OK. However, it is NOT a crowd pleaser. It was nothing out of the ordinary in flavor.I probably will not be making this again.If you want to impress a crowd, try a different recipe.

This recipe is amazing! Everyone I have made it for LOVES it! My youngest can’t get enough! When she and her twin brother were having their Thanksgiving feast at school and the parents were asked to contribute, she begged me to make it, then told all the teachers they had to have some! They loved it! You have to try it! For less sweet icing, use a whole block (8oz) of cream cheese instead of 6 oz. It is wonderful for any occasion. Make sure to spray you cookies sheet, place the parchment or wax paper down, then spray the paper again. Remove paper as soon as you turn it over onto dish towl. MAKE SURE THE TOWEL IS COTTON OR LINEN. DO NOT USE TERRYCLOTH.

Very moist and flavorful. I had never made a roll like this, so I was very nervous, but it turned out wonderful! I doubled the icing, and had a little left over that I just spread on top.

A classic pumpkin roll is a work of art. Rich buttercream perfectly complements the earthy-sweet pumpkin in this ideal autumnal treat—add a PSL and you’re set.

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Recipe Summary

Ingredients

Preheat oven to 375°F. Lightly spray a 10- x 15-inch jelly-roll pan with cooking spray. Line greased pan with parchment paper; lightly spray parchment paper.

Whisk eggs in a medium bowl until lightly beaten. Whisk in granulated sugar, oil, pumpkin, and pumpkin pie spice until well blended.

Whisk together flour and baking powder in another medium bowl. Whisk flour mixture into pumpkin mixture until smooth and well blended. Spread batter in an even layer in prepared jelly-roll pan. Bake in preheated oven until a wooden pick inserted in the center of cake comes out clean and edges of cake begin to pull away from pan, about 15 minutes. Remove from oven, and let stand in pan until cool enough to handle, about 10 minutes.

Lightly dust a clean linen towel with powdered sugar. Turn cake out onto prepared towel, and remove and discard parchment paper from cake. Trim crisp edges, if necessary. Starting with 1 short end, carefully roll up cake and towel, jelly-roll fashion. Set on wire rack, seam side down, and cool completely, about 1 hour.

Beat cream cheese and butter with an electric mixer on medium speed until combined and smooth. Add powdered sugar and vanilla, and beat until smooth, about 1 minute.

Unroll and remove towel from pumpkin roll; spread pumpkin roll with cream cheese mixture, and reroll. Garnish with a light dusting of powdered sugar just before serving.

How to prepare a pumpkin log roll

How to prepare a pumpkin log roll

How to prepare a pumpkin log roll

How to prepare a pumpkin log roll

Libby’s Pumpkin Roll is a classic fall favorite! Nothing beats a pumpkin cake full of cinnamon, nutmeg, and ginger all rolled up with a delicious cream cheese filling.

This is a classic dessert for holidays and is easier than you think. Filled with pineapple cream cheese frosting, this simple dessert is perfect for your next fall gathering (along with our pumpkin delight and pumpkin pie).

How to prepare a pumpkin log roll

A fall staple

One of the best things about fall is all the pumpkin recipes! Who agrees? Not only do they taste fantastic, but they just make your house smell amazing. One of the most classic pumpkin recipes is a Pumpkin Roll, also known as a Libby’s Pumpkin Roll.

I have memories of my mom making them all the time when I was growing up, and this is the recipe she used. She would add nuts to it, and I actually prefer it that way, but even without them, it is an unbeatable dessert!

I might be biased, but I think Pumpkin Rolls should be a staple in every house during the fall. They look really fancy, but they are actually pretty easy to make. I’ve got a few tips for you today so that your pumpkin roll turns out perfectly.

How to prepare a pumpkin log roll
Tips for the perfect Pumpkin Roll

Parchment Paper. This is one of those recipes where parchment paper is not optional. It’s an absolute MUST for the cake to bake properly and be removed from the sheet pan smoothly. Trust me!

Cake. Make sure to bake the cake long enough that the center has completely set. If it is undercooked, the center will be sticky and nearly impossible to roll!

Dish Towel. Once your cake has been baked, invert it onto a (clean!) dish towel that has been generously coated with powdered sugar. While the cake is still warm, roll it up inside the towel and let it cool. (Note: I actually rolled mine pretty tight. You can roll it much looser than the photo shown.)

Filling. We like to add crushed pineapple to our filling—it adds such an amazing flavor!! But it’s totally optional. Just make sure that if you are including it, that you drain the pineapple really well.

Slicing. Cutting the roll from a frozen state makes for some nice clean slices. Even if you place it in the freezer for 30-60 minutes, that will help it be easier to slice. Place slices on a platter and allow to thaw.

How to prepare a pumpkin log roll

Storing TIPS + TRICKS

Entire roll. Wrap the roll tightly with plastic wrap and again with foil. Store in the fridge for 4-5 days or in the freezer for a month.

Individual slices. If the pumpkin roll cake is already sliced, you can store them in an airtight container with sheets of parchment paper in between to keep them separated.

If you’ve never made a cake roll before, I hope you’ll give it a try. It really is an impressive dessert that anyone can master. And it is always a hit!

How to prepare a pumpkin log roll

Pineapple Cream Cheese Frosting

As mentioned above, we love to add some drained pineapple to our cream cheese frosting. It adds the perfect amount of sweetness making this pumpkin roll absolutely irresistible.

Don’t like pineapple? No worries – just leave it out. If you want to give it even more fall flavors, we suggest trying our cinnamon cream cheese frosting (that we use with our pumpkin cupcakes).

Also note that whichever frosting you make can be made AHEAD OF TIME (Up to 48 hours). Just store in an airtight container and place in the fridge until using it on your pumpkin roll.

How to prepare a pumpkin log roll

***New, better recipe!

Ya’ll! This is my first new pumpkin recipe of the season, which is weird, because it’s 85 outside as I’m writing this, I can’t help but think “Whatever, it’s #pumpkinspice season and I am Here. For. It.”

I’ve done a couple of cute pumpkin recipes in the past because I like working with the ingredient, like my Pumpkin Spice Creamer (THM:S) but I’m getting serious with this Pumpkin Cake roll with Cream Cheese Filling.

How to prepare a pumpkin log roll

I am so excited to share with you today!

How to prepare a pumpkin log roll

I LOVE pumpkin season, and having a 3-almost-4 year old to share the excitement with makes us almost like giddy schoolgirls together. The hubby doesn’t share my enthusiasm for all things fall, winter, and the holidays, but my little blonde sidekick sure does!

I try not to jump into fall recipes too early, but the leaves around here are turning and it just feels like it’s time. It is after labor day, after all, which means I can’t wear white, but I CAN start putting pumpkin in everything.

Here’s What You’ll Need:

For The Cake:
1 cup Almond Flour
4 T Butter, melted (sub Ghee for Dairy Free)
3 Eggs
¼ cup Psyllium Husk Powder
1/2 cup Pureed Pumpkin
1 tsp. Pumpkin Pie Spice
¼ cup Coconut Cream
¼ cup Sour Cream (sub Kite Hill Yogurt for DF)
¼ cup Lakanto Powdered Sweetener
1 tsp. Vanilla
1 tsp. Baking Powder
For The Filling:
8 oz Cream Cheese (sub Kite Hill for Dairy Free)
8 T Butter (sub Ghee for Dairy Free)
¼ cup Sour Cream
¼ cup Powdered Lakanto Sweetener
¼ tsp. Stevia Glycerite
1 tsp. Vanilla Extract

Directions:

  1. Preheat oven to 350 Degrees. Place a piece of parchment paper(or silpat) on a jelly roll pan and set aside.
  2. To Make The Cake: Combine the dry ingredients for the cake in a bowl: almond flour, psyllium husk powder, & powdered sweetener. Add in the pumpkin, butter, eggs, coconut cream, and sour cream and mix until combined.
  3. Spread the cake dough on the prepared cookie sheet and bake for 12-15 minutes.
  4. While the cake cooks, prepare the filling by creaming together all of the filling ingredients.
  5. When the cake is done, remove it from the oven and let it sit for about 10 minutes, until barely warm to the touch. Gently spread the filling over the cake, then roll the cake tightly. Place in the refrigerator to set for at least 4 hours, then slice to serve!

Keto Pumpkin Roll Nutrition:

Macros/Serving:
272 Calories
26g of Fat
3.5g Net Carbs
5.5g Protein

How to prepare a pumpkin log roll

You may also enjoy:

Pumpkin Spice Creamer
Chocolate Chip Pound Cake (THM:S, Low Carb, Ketogenic)
90-Second Keto Cinnamon Roll in a Mug (Ketogenic Fat Bomb, Low Carb, High Fat)
Basic Chocolate Ice Cream (THM:S, Low Carb, Ketogenic)
Chocolate Peanut Butter Bars (THM:S, Low Carb, Ketogenic,)
Trim Healthy Mama 101
Trim Healthy Mama Pantry Staples

Affiliate Links: the following links will take you to some of the tools I used to create this recipe. When you purchase through my link, I get a small commission, at no cost to you, which helps to support the cost of running this site. This means more FREE recipes and resources for you.

  • Jelly Roll Pan
  • Almond Flour – my pick!
  • Coconut Flour – my pick!
  • Truvia
  • Parchment Paper

These autumnal ravioli may not be quick or easy, but they are SO delicious. Give yourself an afternoon to prepare them, or make the pasta dough the night before so you have half the work done already!

Do I have to make the pasta from scratch?

Nope! For a faster version, use wonton wrappers. Add a tablespoon of the filling to the center of the wonton wrapper, wet the edges with water, and cover with another wonton wrapper. Make sure there is no air trapped in the ravioli, then press on all sides to seal. Boil in salted water until wonton wrappers are cooked through, 2 to 3 minutes.

Can I make my own pumpkin puree?

Absolutely! For ease and for flavor, we’d recommend kabocha squash. It’s sweeter than your average pumpkin, and much easier to cut into manageable pieces. To roast, cut into large wedges, toss with olive oil, and bake in a 400° oven until tender, 30 to 35 minutes. Scoop into a food processor and blend until smooth.

Can I freeze the ravioli?

Absolutely! Freeze the ravioli flat in a single layer in a resealable plastic bag. If you would like to freeze more than one layer of ravioli, place a sheet of wax paper between layers so the ravioli don’t freeze together. When ready to cook, boil in salted water for 2 to 3 minutes, or until pasta is tender. These may be kept frozen for up to 3 months.

Looking for more things to do with pumpkin puree, homemade or otherwise? These pumpkin pie bars are a great place to start.

Made the ravioli? Let us know what you think in the comment section below!

Ok, we know it’s a little silly, but growing giant pumpkins is good, geeky fun.

How to prepare a pumpkin log roll

Every fall, thousands of backyard gardeners haul an enormous harvest to county and state fairs around the country. Forklifts and small cranes are required to lift the largest pumpkins onto the scales. Blue ribbon winners weigh as much as a compact car.

The bar gets higher almost every year – the 1,000-pound mark was first breached around the turn of the millennium; the current world-record pumpkin weighed in at 2,323.7 pounds, grown by a German gardener in 2014.

World champion growers have turned what was once an innocuous 4-H hobby into a professional pursuit , with big cash prizes instead of just blue ribbons, the seeds of world champion specimens fetching upwards of $1,000 each . But that shouldn’t deter you from seeing how big of a pumpkin you can grow just for the fun of it, not to mention the bragging rights you’ll accrue.

If you want a giant pumpkin next fall, don’t wait until spring to get ready, you have to start preparing the ground now. It’s a race to provide the longest possible growing season and funnel as much nutrients and water as possible into a single pumpkin, all while making sure there are no mishaps with pests, disease, or errant kids, pets, or livestock trampling the plant.

Find a Plus-Size Pumpkin Seed

The first step in growing giant pumpkins is to obtain the right seed. One-thousand-plus pound pumpkins generally result from high-pedigree hybrid seeds , which circulate among the most serious growers and cost from $10 to $100 or more per seed. But virtually all giant pumpkins are descended from a variety called Dill’s Atlantic Giant , which is widely available from seed companies and sells for typical seed prices. Three hundred- to 500-pound specimens are routinely grown with this variety, but you still have to work at it – growing a giant pumpkin requires in-depth horticultural knowledge, a daily dose of TLC for the plant, and, well, a lot of luck.

Prepare Your Soil

  1. In the fall, till up a 10-foot diameter bed in a sunny, well-drained spot with rich garden soil. Eight or more hours of sun is a must, and if the area is protected from wind by shrubbery or structures, that’s even better.
  2. Spread 6 inches of composted cow manure over the bed and till it in. This will be the base of fertility for the giant pumpkin next year.
  3. Sculpt the bed into a low broad mound, like a pitcher’s mound, and cover it for the winter with a straw mulch or a cover crop .
  4. In late winter/early spring, start the pumpkin seeds in peat pots about a month before the average date of last frost in your area.

Plant Your Seeds

  1. Once your most vigorous seedling has several leaves, transplant it into the bed that was prepared in the fall. (If you have the space, you can plant more than one seedling if you prepared more than one mound; each seedling should be at least 10 feet apart.)
  2. Cover the seedling with a cold frame to protect it from late frosts and to warm up the ground, which encourages the pumpkin plant to start growing. This is essentially a mini-greenhouse, but it doesn’t have to be fancy – four stakes with clear 6-mil plastic sheeting stapled over top is sufficient. The cold frame should cover at least a 4-foot diameter area around the young plant.
  3. Check soil moisture daily. The ground needs to be evenly moist – but not soggy – at all times. Wetting the leaves encourages fungal problems, so always water at ground level (a drip system is ideal for this).
  4. Fertilize with light doses of nutrients weekly. In the first third of the growing season, concentrate on high nitrogen sources, such as fish emulsion; in the middle third, increase the phosphorus content with products high in bone meal; in the third phase, use products high in potassium, such as greensand. Provide trace minerals with kelp meal throughout the season. For an in-depth discussion of fertilizing techniques for giant pumpkins (including the use of conventional fertilizers – those listed above are organic) click here .
  5. Maintain a weed-free zone around the pumpkin plant throughout the growing season.
  6. Monitor for pests and disease on a daily basis and apply insecticides and fungicides as soon as they appear.

Coax a Giant

  1. If the growing area is exposed to wind, install a low fence around the pumpkin plant to prevent leaf damage and desiccation. You need the leaves to remain large and supple to provide maximum photosynthetic energy.
  2. Pick off all flower buds until the pumpkin vine is about 10 feet long. This allows the plants to grow more and larger leaves, which will then support rapid growth of a single pumpkin.
  3. After the vine’s 10 feet long, allow several flowers to develop into pumpkins, but remove all but the largest fruit after several weeks of growth.
  4. Spread a bed of sand under the chosen pumpkin to keep it out of contact with the moist earth below. This is essential for preventing rot.
  5. Gently adjust the chosen pumpkin so the stem is at a perpendicular orientation to the vine. The stems usually start out with an acute angle to the vine, but they are prone to breaking in this arrangement once they become brittle later in the season.
  6. Erect a canopy of shade cloth over the chosen pumpkin. In full sun, the skin of the fruit hardens earlier, restricting its ultimate size.
  7. Remove the rootlets that form along the vine for several feet on either side of the pumpkin as it develops. The vine needs to lift freely from the ground as the pumpkin grows, which is prevented by the small roots that form naturally on all pumpkin plants.
  8. Spread a couple inches of soil over roots that form along other parts of the vines to encourage a larger root system. Water and fertilize the soil under all the vines, not just the main root system, to encourage maximum uptake.
  9. Prune the lateral vines that develop off the main vine once they reach about 8 feet in length. Though, in general, you want as many leaves as possible to feed energy to the growing pumpkin, the plant begins to divert more energy to vine growth (rather than fruit growth) if the vines are allowed to grow to an excessive length. Many pumpkin growers recommend training the vines into a Christmas tree format , where the longest lateral vines are closest to the planting location, becoming shorter as they move toward the growing tip.

If you can keep up the TLC regime until the first frost of fall (when the leaves will turn brown and die), you should end up with a massive pumpkin. At this point, clip the pumpkin from its stem and find a few friends to help you roll it onto a scale. Most importantly, don’t let all that food go to waste – the giant varieties are suitable for soups, pies, muffins, and any other recipe calling for pumpkin.

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Deliciously warm spiced cake layers are rolled together with slightly tangy cream cheese frosting. This pumpkin jelly roll tastes decadent, but each serving is under 200 calories and has less than 20 grams of sugar. Don’t be intimidated by this jelly roll–so long as you work quickly while the cake is warm, it’s hard to mess it up or crack the cake.

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Recipe Summary

Nutrition Profile:

Ingredients

Prepare the cake: Preheat oven to 375 degrees F. Coat a 15- x 10-inch jellyroll pan with cooking spray. Whisk together flour, cinnamon, salt, baking powder, baking soda, allspice, ginger, nutmeg and cloves in a large bowl.

Beat eggs and granulated sugar with an electric mixer fitted with a whisk attachment on medium-high speed until light, fluffy and pale yellow, about 3 minutes. Add pumpkin and vanilla; beat until fully combined, about 30 seconds.

Add flour mixture to egg mixture; gently fold in using a spatula until combined. Pour batter into prepared jellyroll pan, gently spreading to edges of pan using an offset spatula. Bake in preheated oven until cake is dry to the touch and edges have pulled away from pan, 13 to 15 minutes.

Meanwhile, sift 2 tablespoons of the powdered sugar onto a clean linen kitchen towel. Once cake is finished baking, immediately invert onto towel, and carefully remove parchment paper from cake. Sift 2 tablespoons of the powdered sugar on top of cake to cover thoroughly. Starting with 1 short end, roll up cake and towel together toward the opposite end (working fast while cake is still hot so it does not crack). Let rolled cake cool to room temperature, about 1 hour.

Meanwhile, prepare the filling: Beat cream cheese and yogurt with a stand mixer fitted with a paddle attachment on medium-high speed until smooth, 1 to 2 minutes. Add powdered sugar, maple syrup and vanilla; beat on medium-high speed until combined and smooth, about 1 minute. Set aside at room temperature until ready to use.

Gently unroll cake, and remove towel. Spread filling in an even layer on top of cake. Re-roll cake in the same direction, and place on a serving platter. Refrigerate at least 1 hour or up to 3 hours. Dust with remaining 2 tablespoons powdered sugar and serve.

As seen on: Giada’s Holiday Handbook, Episode 2. Classic Thanksgiving.

Heat a medium saucepan set over medium heat. Add the butter to melt. Whisk in the flour and cook for 1 minute, whisking constantly. Slowly add the milk, about 1 cup at a time, whisking between additions until smooth. Add the garlic and reduce the heat to low to maintain a gentle simmer. Simmer for 20 minutes, stirring occasionally with a whisk. Whisk in 1/2 cup of the Parmesan, the nutmeg and 2 teaspoons salt. Remove about 1 1/2 cups of the sauce to a bowl and set aside. Whisk in the pumpkin puree to the first batch of sauce and set aside to cool slightly.Place the bacon in a medium skillet set over medium heat. Cook the bacon, stirring often, until golden brown and crispy, 10 to 12 minutes. Remove the bacon to a medium bowl with a slotted spoon, then stir in the mozzarella, ricotta, the remaining 1/2 cup Parmesan, the red pepper flakes, orange zest and 3/4 teaspoon salt.

Preheat the broiler to high. Place one oven rack in the bottom third of the oven and another in the top third.

Ladle 1 1/2 cups of the pumpkin sauce on the bottom of a 9-by-13-inch baking pan and reserve the remaining for a later use.

Bring a large pot of salted water to a boil over high heat. Blanch the pasta sheets according to the par-cook method of package instructions, about 4 minutes. Remove the pasta from the water using tongs and lay out on a baking sheet to cool slightly. When cool enough to handle, start assembling the rolls. Working with a pasta sheet vertical to you, place a small amount of the ricotta mixture on the end of a pasta sheet closest to you. Using a small spoon, spread the mixture evenly about halfway down the noodle. Roll the pasta around the filling, finishing with the end farthest from you. Lay the roll in the prepared pan, seam-side down. Repeat for the remaining filling and pasta. You should end up with two rows of 6 rolls. Use the two sauces to make stripes on the pasta. Ladle one-third of the pumpkin sauce along the side of the pan covering about half of a row of rolls. Right next to it, ladle half of the white sauce, covering another half of a row of rolls. Repeat with the remaining pumpkin and white sauces, finishing with pumpkin (5 rows of sauce altogether).

Place the pan in the lower third of the oven and broil to warm through, 15 minutes. Move the pan to the top third of the oven and broil until the top begins to brown and the sauce is bubbling, 4 minutes. Garnish each roll with a fried sage leaf to serve.

Cook’s Note: To fry sage leaves, fill a small saucepan set over medium-high heat with 1-inch of oil. When the oil is hot, add the sage leaves, 4 at a time, and fry, flipping often until the bubbles around the leaves subside, about 20 seconds. Remove with a slotted spoon and drain on paper towels. Season with a pinch of salt.

Recipe by Giada De Laurentiis

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

Top It, Grill It, or Fry It

How to prepare a pumpkin log roll

How to prepare a pumpkin log roll

If you’re getting bored of pasta as your go-to easy carb for dinner, try out another quintessential Italian ingredient: polenta. While you could make your own polenta from ground cornmeal, it’s also sold pre-cooked in tubes. Because those are nearly always available plain, made just from cornmeal, water, and salt (though flavored versions such as sundried tomato are occasionally available), precooked polenta is incredibly versatile.

Slice, Heat, Top, and Eat

The truth of the matter is that precooked polenta can be sliced up, heated, and topped with your favorite fixings for an easy meal. Suggestions include:

  • Mexican: Black beans, salsa, sour cream, cilantro
  • Italian: Sauteed mushrooms, marinara sauce, basil, Parmesan cheese
  • Mediterranean: Chickpeas, olives, feta cheese

Grilled Polenta

One big benefit of precooked, tubed polenta is how well it stays together after it’s been sliced. This makes grilled polenta an unexpected but delicious side dish. Simply slice the polenta into 1/2-inch rounds, brush each slice with olive oil, and sprinkle it with salt and pepper. Set the grill to medium-high heat, and then grill the rounds for five to seven minutes on each side, or until the polenta is golden brown. Polenta can also be cubed and added to skewers as part of a kebab.

Polenta Croutons

Store-bought croutons have nothing on these little polenta gems. Cube the precooked polenta, and season it to your liking. That might mean just salt and pepper, or it could include dried oregano, garlic powder, and red pepper flakes. You can either pan-fry or bake the polenta cubes until they are crispy. Chill the polenta croutons, and then use them to top a salad.

Polenta Lasagna

Lasagna is known for its long noodles, but those noodles can be easily replaced with thin slices of precooked polenta. This makes the dish extra-filling for the hungriest of people in your life. To make polenta lasagna even more unique, use pesto in addition to or instead of marinara sauce. Top the layers with a mix of Parmesan and mozzarella cheese, and sprinkle a handful of pine nuts on top for a crunch.

Polenta Fries

While you might not be able to trick anyone into thinking these are the real thing (made from potatoes), polenta fries are a fun twist on a favorite side dish. Slice that precooked polenta into long wedges or strips, and brush them with a little bit of olive oil. Toss them with panko breadcrumbs and your favorite spices if you want the final result to be a bit more “fry-like,” or just cook them as-is. Bake the polenta in a 450 F oven for about 40 minutes, flipping them once at the 20-minute mark.

Polenta for Breakfast

Who says that precooked polenta should be used just for lunch or dinner? It’s also well-suited for serving at breakfast. First, crumble up some breakfast sausage in a pan and cook it through. Then, remove the sausage from the pan, and replace it with sliced half-inch pieces of polenta to cook in its drippings. Serve the polenta and sausage with a drizzle of maple syrup and an over-easy egg for a decadent morning meal.

How to prepare a pumpkin log roll

Pumpkin cake, also called pumpkin roll, is easy to make and sure to please, perfect for Thanksgiving or Christmas parties. Try this pumpkin cream cheese recipe once and you’ll be making it often!

Recipe from: https://www.verybestbaking.com/recipes/32372/libbys-pumpkin-roll/

  • Recipe
  • Text
  • Photos
  • Nutr Nutrition
  • Notes

INGREDIENTS

  • Powdered sugar
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup Libby’s 100% pure pumpkin
  • 1 cup chopped walnuts ; (optional)
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sifted powdered sugar
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract

INSTRUCTIONS

Heat oven to 375°F. Grease 15x10x1-inch jelly-roll pan; line with parchment or waxed paper. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired.

Bake for 13 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack.

Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap; refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired..

NOTES

Recipe Tip
– Be sure to put enough powdered sugar on the towel before rolling up cake so it will not stick.

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Organic Chicken, Roasted Poblano, Pumpkin and Black Bean Soup

For the perfect fall meal, try whipping up this hearty pumpkin soup with organic chicken. Its creamy texture is infused with spices like cumin and cinnamon, as well as feisty poblano peppers.

Ingredients:

3 poblano peppers

2 tbsp. olive oil

2 large organic boneless, skinless chicken breasts

1 medium yellow onion, finely diced

3 garlic cloves, finely diced

2 tbsp. ground cumin

1/2 tbsp. ground coriander

1/4 tsp. ground cinnamon

1 15 oz. can organic pumpkin, pureed

4 c. cooked black beans

6 c. low-sodium chicken or vegetable broth

Sea salt and freshly cracked black pepper to taste

Directions:

Over an open flame, place peppers directly on the fire, turning frequently until well-charred on all sides. Remove and place in a brown paper bag for 5 minutes. Remove from bag, peel off the skin, remove the stem and seeds and roughly dice the peppers. In a large pot, add 1 tbsp. olive oil and season chicken with salt and pepper. Over medium heat, cook the breasts. Remove from heat, let cool and shred each breast with a fork. In the same pot over medium heat, add remaining olive oil, onion and garlic, stirring frequently. Cook for 4 minutes. Add cumin, coriander and cinnamon, and cook another 2 minutes. Add the pumpkin, roasted peppers, chicken, black beans and broth, and stir to combine. Season with salt and pepper, and bring to a boil. Once boiling, reduce to a simmer and cook for about 20-25 minutes.

Gallery

Recipe Summary

Buttery, soft, and yeasty, these Pumpkin-Shaped Rolls taste like traditional dinner rolls with a hint of fall spice. Making the fun pumpkin presentation is simpler than it looks. It only requires a pair of kitchen scissors and a wooden spoon. After the dough has come together and doubled in size, it’s ready to be divided and rolled into smooth balls of dough. Using kitchen scissors to snip several vertical lines around each roll prepares the dough to be pressed in the center, forcing the roll to both take the wide rounded shape of a pumpkin and causing the cuts to swell into a convincing pumpkin form. These rolls then sit until they have puffed and are ready for the oven. A pecan half is placed in the center of each pumpkin for the “stem,” and the rolls bake in less than half an hour. In the oven, the edges of the pumpkins continue to round as the yeast forces the bread to expand from the inside, making the finished product exceptionally eye-catching. The outside of the roll develops a tender crust that gives way to the gentle softness of the bread inside. Once out of the oven, these rolls are excellent when brushed with some melted butter mixed with a little honey. Festive, delicious, and impressive, make these rolls to accompany any meal this autumn.

Ingredients

Combine warm milk, yeast, and 1 tablespoon honey in a bowl. Cover and set aside until foamy, about 10 minutes. Meanwhile, whisk together flour, salt, nutmeg, and cinnamon; set aside.

In the bowl of a stand mixer, combine yeast mixture with 1 cup of the flour mixture, egg, butter, and remaining tablespoon of honey. With the paddle attachment, beat on low until mixture is well combined and smooth, about 1 minute. Add remaining flour mixture and beat on low until just incorporated. Switch the paddle attachment for the dough hook (or knead by hand), and increase speed to medium-high and allow dough to knead until the dough is stretchy and smooth, about 7 minutes. Transfer dough to a lightly greased bowl and cover with a towel until doubled in size, about 1 1/2 hours.

Cut dough mass into quarters, and then cut each quarter into thirds, leaving 12 pieces of dough. Shape into a smooth ball by pulling each corner of dough under the ball, creating a smooth round surface. Place onto a parchment paper-lined baking sheet. Pick up each ball and use a pair of kitchen shears to snip 6 evenly spaced cuts (about 1/4-inch deep) running vertically around the ball. Return to baking sheet and use the bottom of a wooden spoon handle to press a hole into the top center of the roll and press all the way to the bottom, encouraging the dough to take on a pumpkin shape. Repeat with remaining rolls. Cover with plastic wrap and allow to rise at room temperate until puffed, about 1 hour.

Preheat oven to 350°F. Use the wooden spoon again to press a hole in the center of each puffed roll. Place a pecan half standing vertically into each of the holes. Bake until well browned all over, about 20 mins. Brush with melted honey butter if desired and serve.

This twist on the familiar chocolate and cream roll or jelly roll is particularly apropos at Thanksgiving, when pumpkin plays a starring role at the table.

How to prepare a pumpkin log roll

Ingredients

  • 3/4 cup (90g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon King Arthur Pumpkin Pie Spice, or a mixture of cloves, ginger, and allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3 large eggs, at room temperature
  • 1 cup (198g) granulated sugar
  • 2/3 cup (177g) pumpkin purée
  • one 8-ounce package (227g) cream cheese, softened
  • 6 tablespoons (85g) butter, softened
  • 1 cup (113g) confectioners’ sugar
  • 1 teaspoon vanilla extract

Instructions

Preheat the oven to 375°F. Grease and line a standard 10″ x 15″ or 9 1/2″ x 14″ jelly roll pan with parchment paper.

To make the cake: In a small bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt; set aside.

In a large bowl, beat together the eggs and sugar until thick, fluffy, and light in color. Beat in the pumpkin.

Add the dry ingredients and mix well. Pour the batter into the prepared pan and spread it evenly.

Perfect your technique

How to prepare a pumpkin log roll

Pumpkin Cream Cheese Roll

Bake the cake for 14 to 16 minutes, until the top springs back when lightly touched. Remove the cake from the oven, and allow it to cool in the pan for 2 minutes.

Loosen the edges with a knife or spatula. Lightly spray a second piece of parchment with non-stick vegetable oil spray and invert the cake onto the prepared second piece of parchment.

Using the two pieces of parchment, roll the cake up from the short end. Allow it to cool completely, wrapped in the parchment.

To make the filling: Mix the cream cheese and butter until well combined.

Add the sugar and vanilla and beat until light and fluffy.

To assemble the cake: Carefully unroll the cake and spread it with the filling.

Re-roll the filled cake with the filling inside, and place it seam-side down on a serving plate. Trim the ends for a clean appearance.

Dust with confectioners’ sugar right before slicing and serving. Store any leftovers in the refrigerator.

Tips from our Bakers

Want to use fresh pumpkin purée rather than canned? It’s simple to make your own; see how it’s done.

Quick Pumpkin Cinnamon Rolls live up to their name. They’re super easy, quick and scream fall with a swirl of cinnamon cream cheese in a pumpkin dough.

How to prepare a pumpkin log roll

Some things never change. Once again this fall, I bought more cans of pumpkin puree than I knew what to do with. As I’ve written before, I have a habit of getting a bit overzealous whenever I start seeing organic pumpkin available in the supermarket. I basically wind up buying out the store, leaving me badly in need of some creative ideas for what to do with it all.

How to prepare a pumpkin log roll

While homemade pumpkin puree is always great, there’s just something about the ease and creamy texture of canned that I just can’t resist. It seems to say “holidays” to me more than almost any food. So do cinnamon rolls. Mmmm. There’s not much I wouldn’t do for a freshly baked homemade cinnamon roll right about now. However, there’s the ease issue again. I don’t normally have time to make a yeast dough, so I don’t make them that much.

How to prepare a pumpkin log roll

At least that was the case until I started making these super quick Pumpkin Cinnamon Rolls, simultaneously fulfilling my craving for two of my favorites by featuring a yeast-free recipe and utilizing all that surplus pumpkin puree. Creamy swirls of cinnamon cream cheese wrapped up in a tender sweet pumpkin dough make these rolls an undeniably special fall delight.

How to prepare a pumpkin log roll

Kenya ate four of these rolls for breakfast the first time I made them and Chloe and Gemma were not far behind. Lucky for me I’ve got three kids who love anything pumpkin and as long as I can rely on them, I can rest assured all those cans of pumpkin won’t go to waste. If you’re looking for more pumpkin recipes, there are tons on the site including Pumpkin Spice Oatmeal in the Crock Pot, Pumpkin Waffles, Pumpkin Apple Muffins and Pumpkin Pear Bread.

How to prepare a pumpkin log roll

Make these Quick Pumpkin Cinnamon Rolls for your next weekend brunch and let me know what you think by tagging me on social media!

By Annie Published in Breakfast

These amazing Keto Pumpkin Cinnamon Rolls are bursting with flavor and contain about 2 net carbs each! These warm, pumpkin and cinnamon spiced rolls are topped with a maple cream cheese frosting you will love.

How to prepare a pumpkin log roll

Boy, do I have a treat for you today! These Keto Pumpkin Cinnamon Rolls are a fall spin on my traditional Keto Cinnamon Rolls. Delicious keto dough is spiked with pumpkin to make it extra light and fluffy.

Then, it is covered in a pumpkin butter and sprinkled with a cinnamon sugar mixture with toasted pecans, then rolled up and baked to perfection! To top it all off, I smothered these easy keto cinnamon rolls with my favorite Maple Cream Cheese Frosting and drizzled with Keto Caramel Sauce.

This is a great keto breakfast that you can enjoy without blowing your diet. We love making these on the weekends for a special breakfast.

Make these Keto Pumpkin Cinnamon Rolls next weekend, and curl up with a warm cup of coffee and a good book. I promise you won’t regret it!

How to prepare a pumpkin log roll

Ingredients in Keto Pumpkin Cinnamon Rolls

These naturally gluten-free pumpkin cinnamon rolls have three components: the keto dough, the pumpkin filling, and the maple cream cheese frosting. Here’s what you’ll need to make this keto pumpkin recipe:

  • Shredded mozzarella cheese
  • Cream cheese
  • Almond flour
  • Baking powder
  • Ground flax meal
  • Pumpkin
  • Butter
  • Cinnamon
  • Heavy Cream
  • Keto Sweetener such as monkfruit or swerve

Is Pumpkin Keto-Friendly?

Yes! Pumpkin is low in carbs and contains a high amount of fiber. It’s easy to incorporate into a keto diet (thank goodness!).

Can the Mozzarella Be Substituted?

No, the mozzarella is a key ingredient. It helps bind the fat head dough together.

How to prepare a pumpkin log roll

How to Make Keto Pumpkin Cinnamon Rolls

This recipe is broken down into three simple parts — make the dough, prep the pumpkin filling, then bake and frost.

If you’ve never made an almond flour dough before, don’t fret. I walk you through the recipe step by step in the recipe card below.

Here’s an overview of how the easy keto cinnamon rolls are made:

  1. First, you make a pumpkin dough and roll it out into a rectangle. This is made very easy by rolling the dough between silicone baking sheets.
  2. Once the dough has been rolled out, combine the softened butter and pumpkin in a small bowl.
  3. Spread the pumpkin butter over the dough and sprinkle the cinnamon sugar and nuts evenly across the dough.
  4. Tightly roll up the dough and slice into 10 equal sections.
  5. Bake in a muffin tin at 350 degrees F for 12-15 minutes.
  6. Top with the maple cream cheese frosting and enjoy!

How Many Net Carbs Are in This Recipe?

These amazing Keto Pumpkin Cinnamon Rolls are about 2 net carbs each and that includes the maple cream cheese frosting! They also do not contain any eggs, so perfect for those with allergies!

Can This Recipe Be Made in Advance?

I think the dough makes the best cinnamon rolls when used right away. However, if you want to make them the night before, roll out the dough and place in plastic wrap, tightly seal, then the next morning slice and bake.

How to prepare a pumpkin log roll

Tips for the Best Gluten-Free Cinnamon Rolls

  • I recommend using two silicone baking mats to roll out the keto dough. The dough is very stick, and using silicone baking mats prevents you from having to flour your work surface.
  • I prefer using swerve sweetener in this recipe. Note that it’s cheaper on Amazon than at my local grocery stores.
  • I use this silicone muffin tin ALL THE TIME and this bundle comes with two sizes. I use the mini muffin size to make my Peanut Butter Fudge Fat Bombs.

More Keto Pumpkin Recipes:

Pumpkin is a great keto staple because it is fairly low in carbs, but high in fiber. Personally, I enjoy pumpkin all year, so don’t feel like this is only an autumn treat!