Pumpkin rolls ii –
Pumpkin Roll | Domaine Carneros Fall Recipes
Check out this beautiful image of our featured Pumpkin Roll. Trust me; it tastes as good as it looks!
Here’s what you’ll need to whip up this scrumptious Pumpkin Roll:
Ingredients:
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 cup powdered sugar (for frosting)
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 1 tsp vanilla extract (for frosting)
- 1/4 cup chopped nuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
- In a medium bowl, mix together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set this aside.
- In a large bowl, beat the eggs and sugar together until well combined. Then, stir in the pumpkin and vanilla extract.
- Gradually add in the flour mixture and mix until just combined. Spread the batter evenly in the prepared pan.
- Bake for 15-20 minutes until the top springs back when lightly touched.
- While baking, lay a clean kitchen towel on your countertop and sprinkle it with powdered sugar.
- Once baked, immediately invert the cake onto the towel, peel off the parchment and roll it up with the towel tightly. Let it cool completely.
- In a separate bowl, beat together the cream cheese, butter, powdered sugar, and vanilla until creamy. You can add nuts at this point if you like.
- Unroll the cooled cake, spread the cream cheese mixture evenly on top, and roll it back up. Wrap it in plastic wrap and chill for at least an hour before slicing.
- Finally, slice it up, serve and enjoy the heavenly flavors of fall!
This Pumpkin Roll is perfect for any fall gathering, so grab your loved ones, get in the kitchen, and start baking. Happy fall y’all!