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
Pumpkin Roll Recipe - How to Make a Pumpkin Roll
Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation.
Ingredients:
CAKE:
1/4 cup powdered sugar (to sprinkle on towel)
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 walnuts, chopped (optional)
FILLING:
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
Instructions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
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Classic PUMPKIN ROLL CAKE with Cream Cheese Filling
Classic PUMPKIN ROLL CAKE with Cream Cheese Filling. What a great dessert for your Thanksgiving table or eat it early during these Fall days.
Today's Recipe
My Pumpkin Playlist
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Pumpkin Pie Bombs | Delish
Get the full recipe from delish:
INGREDIENTS
1 tube crescent rolls
1 c. canned pumpkin puree
3 oz. cream cheese, softened to room temperature
1 egg
2/3 c. sugar, divided
3 tsp. pumpkin pie spice, divided
1 tsp. vanilla extract
pinch of kosher salt
2 tbsp. melted butter
1/2 c. powdered sugar
1 tbsp. milk
DIRECTIONS
1. Preheat oven to 375 and line a large baking sheet with parchment paper.
2. In a large bowl using a hand mixer, mix pumpkin, cream cheese, egg, 1/3 c sugar, 2 tsp pumpkin pie spice and vanilla. Mix until smooth and season with a pinch of salt.
3. Unroll crescent rolls and pinch the perforations together to create one solid sheet. Cut into 8 squares.
4. Dollop a rounded tablespoon of pumpkin mixture onto each square. Pinch all corners together and seal to create a ball.
5. In a small bowl, mix sugar with 1 teaspoon pumpkin pie spice. Brush balls with melted butter and roll in the sugar mixture.
6. Place balls on a baking sheet, leaving about 2” space between each ball. Bake until balls are golden and puffy, about 10-15 minutes.
7. While the balls are baking, make glaze: in a medium bowl, mix powdered sugar and milk until smooth, adding more powdered sugar or milk for desired consistency. Serve slightly cooled balls with glaze for dipping.
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Pumpkin Cream Cheese Roll Ups
Pumpkin Cream Cheese Roll Ups
Author: Tales from an empty nest
Ingredients
¾ cup AP
1 cup of sugar
¼ tsp salt
1 tsp. cinnamon
1 tsp. baking soda
1 tsp pumpkin pie spice
⅔ cup of pumpkin purée
1 tsp. vanilla
3 large eggs
8 oz block of softened cream cheese
2 Tbsp. softened butter
1 tsp. vanilla
1 cup of powdered sugar
Directions
In a bowl #1 add ingredients 1 thru 6 and mix well.
In bowl #2 mix ingredients 7 thru 9.
Add dry mixed ingredients (bowl#1) into mixed wet ingredients (bowl#2) and mix well.
Pour the final mixture into a 15x10 parchment lined cookie sheet and bake at 350°F for about 15 minutes.
As soon as it comes out of the oven, roll it up inside of the parchment paper and allow to cool completely.
While the cake is cooling, take a block of softened cream cheese, 2 Tbsp. of butter and 1 tsp. of vanilla and mix thoroughly.
Add 1 cup of powdered sugar and mix well.
Once the cake is completely cool, unroll it and spread the cream mixture evenly across the cake.
Roll the now cream cheese filled cake back up and wrap it in plastic wrap
Refrigerate for at least 1 hour before cutting and serving.
Grandma's Pumpkin Roll - No Fail Recipe!
This classic Pumpkin Roll is made with a soft and tender pumpkin cake filled with a silky smooth cream cheese filling. It’s an easy, beautiful and delicious fall dessert that is perfect for serving at Thanksgiving, Christmas or anytime in between.
✅✅✅ RECIPE:
Ingredients:
Pumpkin Roll
* 1 cup All-Purpose Flour
* 1 teaspoon Baking Powder
* ½ tsp Salt
* 1 Tablespoon Pumpkin Pie Spice
* 1 cup Pumpkin Puree
* 1 teaspoon Lemon Juice
* 3 large Eggs
* 1 cup Sugar
* ¼ cup Powdered Sugar to sprinkle on the towel
Cream Cheese Filling
* 1 8 ounce package Cream Cheese room temperature
* 2 Tablespoons Butter room temperature
* 2 ½ cups Powdered Sugar plus extra for decorating the finished cake
* 1 teaspoon Vanilla Extract
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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)
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