Pumpkin Roll with Grandma Alice!
This pumpkin roll cake with a homemade pumpkin seed brittle on top is a real crowd pleaser! And while it's a recipe that's been around for years, there's nothing better than a classic for Thanksgiving!
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INGREDIENTS
- 3 large eggs
- 1 cup sugar
- 2/3 cup pumpkin
- 3/4 cup flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp cloves
For the filling:
- 8 oz cream cheese, room temperature
- 6 tbsp butter, room temperature
- 1 cup sifted powdered sugar
- 1 tsp vanilla extract
For the pumpkin seed brittle:
- 1/2 cup water
- 1 cup sugar
- 1/2 cup corn syrup
- 1 1/2 tbsp butter
- 1 cup raw pumpkin seeds
- 3/4 tsp baking soda
- 1 tsp vanilla extract
- 1 1/2 tsp cinnamon
INSTRUCTIONS
For the cake:
Preheat oven to 350°F. Grease a jelly roll 15.5 x 10.5 pan. Line it with parchment, grease the parchment, and set it aside.
In a small bowl, combine the flour, salt, baking soda, baking powder, cinnamon, and cloves. Whisk to combine and set aside.
In a large bowl, combine the eggs with the sugar. Beat until thickened and the mixture creates ribbons on itself, 3-5 minutes. Add the pumpkin and gently whisk to incorporate.
Fold in the dry ingredients until no dry streaks remain. Pour into prepared baking pan and bake until the center springs back or a wooden skewer inserted comes out mostly clean, 13-15 minutes.
Dust a thin kitchen towel with 1/4 cup of powdered sugar. When the cake is ready, remove it from the oven and invert onto the prepared towel with the top of the cake down on the powdered sugar. Starting with a short end, roll up while the cake is hot with the towel rolled into the cake. Set on a cooling rack and allow to fully cool to room temperature before filling, 1-2 hours.
While the cake is cooling prepare the filling. In a large bowl, beat the cream cheese and butter until smooth, 2 minutes. Add the powdered sugar and vanilla. Beat until the powdered sugar is incorporated and smooth, 2 minutes.
When the cake is cooled to room temperature, slowly unroll it from the towel. Add the filling and spread to an even layer. Gently roll the cake back up without the towel and wrap it in plastic wrap. Chill the filled cake for 1 hour before serving or store in the freezer for up to 2 weeks.
For the brittle:
Butter a 9×13 baking sheet and set it aside.
In a 4-quart saucepan, combine the water, sugar, and corn syrup. Stir to dissolve and bring to a boil over medium heat. Boil until the mixture reaches 250°F, 8-10 minutes.
Once at 250°F, add the butter and pumpkin seeds. The mixture will cool down. Bring back to a boil and cook until the mixture reaches 310°F, 5-8 minutes.
Remove from the heat and add the baking soda, vanilla, and cinnamon. Stir to combine. The mixture will look airy and white.
Immediately pour onto the prepared sheet pan without touching it once it's on the pan. Allow it to cool to room temperature before breaking into pieces, 2-3 hours.
Pumpkin Cake Roll Recipe - Laura Vitale - Laura in the Kitchen Episode 508
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Pumpkin Roll - Secrets For A Perfect, Easy, No-Mess Pumpkin Roll - The Hillbilly Kitchen
Pumpkin Roll – Secrets for a Perfect Easy No-Mess Pumpkin Roll. Nothing says, “It’s fall y’all” like a fresh Pumpkin Roll. You can make a perfect delicious pumpkin roll at home without making a mess. I will show you all of my secrets. You don’t need any special tools or ingredients!
As a bonus you will impress everyone who partakes of a slice of your delectable creation with your incredible baking skills and you will save a small fortune making them yourself. Pumpkin rolls are a perfect dessert for any dinner from family, Thanksgiving to potluck get togethers.
If you are looking for something to serve with coffee look no further, you have found it! You can make these a week ahead of time and store in the refrigerator or you can store them in the freezer for a couple of months. If you freeze them allow them to thaw in the fridge, this will help keep them from getting soggy.
Have fun with this recipe! This makes a wonderful surprise. It's a perfect I was thinking about you gift for all your special friends. It will brighten you besties day! If you are looking to make some extra money for the Holidays you might want to consider selling these. Not everybody knows the secrets in this video, so they don’t know how easy it is. There is an excellent market for fresh, from scratch homemade desserts.
Remember to put God first! :)
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OOPS! Part of where I was mixing the filling was edited out. You can’t see where I added the powdered sugar and vanilla extract. I folded it in with the spatula before I turned the mixer back on, so it didn’t blow the sugar all over the kitchen. If you need more instructions on how to mix the filling, you can watch the cream cheese frosting video -
Ingredients:
¾ cup All-Purpose Flour
½ teaspoon Baking Powder
½ teaspoons Baking Soda
½ - 2 teaspoons Pumpkin Pie Spice (Cinnamon, Cloves, Nutmeg, Ginger, Allspice)
¼ teaspoon Salt
3 eggs
1 teaspoon Vanilla Extract
1 cup Granulated Sugar
2/3 cup 100% Pumpkin
Filling:
1 cup Powdered Sugar
8 ounces Cream Cheese
6 tablespoons Butter
1 teaspoon Vanilla Extract
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PUMPKIN ROLL, The Best and EASIEST CAKE You Can Ever Make! A Must Have on Your Thanksgiving Table!
Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you the easiest and most delicious cake you can ever make! Literally this is the dessert you have to make for your holiday dinner! I promise you everyone is going to enjoy it even if you are not a big fan of pumpkin, this cake is so moist, fluffy and it just melts in your mouth
???? Keep in mind, like every recipe and every household, are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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I M P O R T A N T ⚠️
Make sure the cake is fully cooked otherwise it will get stick to kitchen towel, and your cake will be a hot mess! Cook between 15-18 minutes
Tip: add crushed pecans to the filling for a little crunch, cut the ends of cake to even it out!
Ingredients: 8-16 slices
3/4 cup sugar
3 eggs
1 tsp pumpkin pie spice extract
1 cup all purpose flour
1 tbsp vegetable oil
1 tsp baking powder
1 tsp baking soda
3/4 tsp pumpkin pie spice
3/4 tsp ground cinnamon
Pinch salt
1 cup 100% pumpkin puree
Cream cheese filling
8 oz cream cheese at room temperature
4 tbsp salted butter at room temp
1 cup powder sugar
1 tsp vanilla extract
1/2 tsp pumpkin pie spice extract
1 serving of love ????
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#pumpkinpie #pumpkinrollcake #pumpkincake
Easy Pumpkin Cake Roll with Creamy Filling Recipe
Watch my step-by-step process of creating a mouthwatering pumpkin cake roll that's perfect for the autumn season. This pumpkin roll is filled with a luscious and creamy center that will satisfy your sweet cravings.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
PUMPKIN CAKE ROLL INGREDIENTS:
►1/4 cup powdered sugar, to dust the towel, plus more to serve
►3/4 cup all-purpose flour
►1/2 tsp baking soda
►1/2 tsp baking powder
►1 tsp cinnamon
►1 tsp pumpkin pie spice
►1/4 tsp fine sea salt
►3 large eggs, room temp
►1 cup granulated sugar
►3/4 cup pumpkin puree
►8 oz cream cheese, room temperature
►6 Tbsp unsalted butter, room temperature
►1 1/2 cups powdered sugar
►1 tsp vanilla extract
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:16 Quick Prep
1:17 Pumpkin roll dry ingredients
1:52: pumpkin roll wet ingredients
2:41 Mixing wet and dry ingredients
3:18 How to bake a pumpkin roll
3:33 Post-baking steps and cooling
4:05 How to make the cream cheese filling
4:52 Pumpkin cake roll assembly
6:03 Taste test
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Easy Pumpkin Cake Roll w/ Cinnamon Pecan Cream Cheese Filling
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Moist, fluffy and sooooo good! Here's how I make my super easy pumpkin cake rolls. They make such a great presentation and the variety of cake rolls are endless. But I must warn you, they are pretty addictive to make AND eat so be careful!
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