How To make Pumpkin & Cream Cheese Rollups
Ingredients
3/4
cup
flour, sifted
1
teaspoon
baking powder
2
teaspoon
cinnamon, ground
1
teaspoon
pumpkin pie spice
1/2
teaspoon
nutmeg, ground
1/2
teaspoon
salt
3
each
eggs, slightly beaten
1
cup
sugar
2/3
cup
pumpkin, solid packed
1
cup
walnuts
1
teaspoon
lemon juice
1
cup
confectioners sugar
8
oz
cream cheese
4
tablespoon
butter
1
teaspoon
vanilla
Directions:
Grease a 15x10x1 or 18 inch jelly roll pan. Line with waxed paper. Grease and flour the waxed paper.
Sift together flour, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt; set aside. Beat eggs and sugar until thick and fluffy, beat in pumpkin and lemon juice. Stir in dry ingredients all at once. Pour into prepared pan, spreading evenly with spatula. Sprinkle with nuts (or mix into filling).
Bake for 15 minutes at 350 or until center springs back when lightly touched. Loosen cake around edges with a knife. Invert onto clean damp towel dusted with confectioners sugar; peel off waxed paper. Trim 1/4 inch from all sides. Roll up cake and towel together from short side. Place seam side down on wire rack, cool completely.
Unroll cake. Beat last 4 ingredients until smooth. Spread on cake. Reroll cake. Refrigerate.
How To make Pumpkin & Cream Cheese Rollups's Videos
THE BEST PUMPKIN ROLL RECIPE: An easy pumpkin roll with cream cheese filling!
A pastry chef makes the BEST pumpkin roll recipe and shows you all the roll cake tips and tricks to making it perfect every time! Spiced pumpkin cake roll with easy cream cheese filling recipe. An easy Fall dessert recipe that is sure to impress!
For a printable recipe and more tips learned in a professional kitchen:
Be sure to SUBSCRIBE TO MY CHANNEL so you don’t miss a single recipe!
RELATED VIDEOS:
THE BEST PUMPKIN PIE:
PUMPKIN PIE SPICE:
PUMPKIN PIE SPICE MIX:
HANG OUT WITH ME!
o Instagram:
o Pinterest:
o Facebook:
TOOLS USED IN THIS VIDEO:
o The BEST kitchen scale:
o Clear Ingredient Bowls:
o Parchment Paper Sheets:
o Ateco Cake testers :
o Ateco Small offset spatula:
o Kitchen Towels:
o KitchenAid Stand Mixer:
o Metal Bowl for Stand Mixer!:
SPECIAL INGREDIENTS USED IN THIS VIDEO:
o Kosher Salt, yes it matters:
CAMERA EQUIPMENT USED:
o Camera 1:
o Camera 2:
o Macro Lens:
o Front Lens:
o Tripod 1:
o Tripod 2:
Please subscribe to my channel!
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. It won’t cost you any more! Thank you for supporting me so I can continue to make free recipe videos!
An easy thanksgiving dessert to mix up the usual!
Cream Cheese Filled Pumpkin Rolls recipe review
Full recipe here:
I cut all the ingredients in half to make mine.
INFO ABOUT ME :)
My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.
Contact me here:
Facebook
Pinterest
Twitter:
Instagram:
Pumpkin & Cream Cheese French Toast Roll-Ups
3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
Ingredients:
puff pastry - 600 g (21.16 oz)
cheese cream - 300 g (10.6 oz)
garlic - 2 cloves
feta cheese - 200 g (7 oz)
pressed cheese - 100 g (3.5 oz)
parsley - 20 g (0.7 oz)
eggs - 1 piece
pressed cheese - 50 g (1.76 oz)
Tray size 30 X 40 cm (12 x 16 in)
IN THE OVEN 180 °C (356 °F) /25 minutes
for the sauce:
yolks - 4 pieces
melted butter - 100 g (3.5 oz)
lemon juice - 20 ml (0.7 fl oz)
milk - 50 ml (⅕ cup)
OVER LOW FIRE 2 minutes
spicy paprika - 2 g (0.07 oz)
Follow us on:
Youtube:
Facebook:
Instagram:
Cream Cheese Pumpkin Roll with Baker Bettie
A cream cheese pumpkin roll is a swiss roll made from a thin pumpkin cake and filled with cream cheese frosting. A must-have on every fall table! This version calls for a half-sheet pan instead of a jelly roll pan, since many people do not own the latter. Enjoy!
CREAM CHEESE PUMPKIN ROLL RECIPE HERE►
SUBSCRIBE ►
-------------------------------------------------------------------------
ORDER THE BAKER BETTIE COOKBOOK!
Amazon-
Bookshop-
Barnes and Noble-
Chapters indigo-
Indiebound-
-------------------------------------------------------------------------
TOOLS USED FOR THIS RECIPE (affiliate links):
Half Sheet Pan:
Cooling Rack:
Offset Spatula:
Lint Free Kitchen Towels:
Tea Strainer for Powdered Sugar Dusting:
-------------------------------------------------------------------------
INGREDIENTS FOR THE PUMPKIN CAKE
120 grams (1 cup) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 teaspoons pumpkin pie spice (*see note for substitution)
250 grams (1 1/4 cups) granulated sugar
4 large eggs, room temperature
150 grams (3/4 cup) pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
powdered sugar for dusting the towel
FOR THE FROSTING
225 grams (8 ounces) full fat cream cheese, room temperature
28 grams (2 tablespoons) unsalted butter, room temperature
360 grams - 480 grams (3-4 cups) powdered sugar
large pinch salt
-------------------------------------------------------------------------
FOLLOW ME ON:
TikTok:
Facebook:
Instagram:
Email Subscription:
Website:
Pumpkin Pie Roll Ups
Roll ups are a super fun and easy way to get kids in the kitchen and make some fun food. This holiday season needs pumpkin and well let’s do a Pumpkin Pie Roll Up! Smoosh some plain white bread and fill it up with creamy cheese, warm holiday spices and of course pumpkin! Roll them up and fry in butter! What else could you possibly need!?
Follow us on Facebook! facebook.com/FoodByShared
Check out the recipe: