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Ingredients
| powdered sugar (unsifted): 1/4 cup |
| eggs: 3 |
| granulated sugar: 3/4 cup |
| canned pumpkin: 3/4 cup |
| pumpkin pie spice: 2 tsp |
| baking powder: 1/2 tsp |
| baking soda: 1/2 tsp |
| cream cheese: 8 oz |
| granulated sugar: 1 cup |
| almond extract: 1 tsp |
| peanuts: 3 Tbl (Cocktail) |
| all-purpose flour (unsifted): 3/4 cup |
Pumpkin Roll with Crunchy Peanut Butter Cream
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
10 serving(s)
Tags
Cake: Preheat oven to 375 degrees F. Sift powdered sugar generously over a 12 x 17-inch area of a clean thin kitchen towel. Spray a 10 x 15-inch jelly roll pan with a no-stick spray with flour; line with waxed or parchment paper. Spray wax paper with no-stick
spray with flour.
Beat eggs in mixing bowl with electric mixer, gradually beat in sugar, pumpkin, spices, baking powder, soda and flour, scraping bowl between additions. Spread batter evenly into pan. Bake for 10 to 13 minutes or until toothpick is clean.
Loosen the cake edges immediately and invert cake onto the prepared towel. Carefully remove paper. Roll the cake beginning at the narrow end. Cool on wire rack for 45 minutes.
Filling: Beat cream cheese, powdered sugar, peanut butter, and extract in a medium bowl until well combined.
Unroll cake; spread peanut butter cream evenly to edges of cake. Roll cake; wrap in plastic wrap and refrigerate several hours before serving.
Before serving, drizzle with caramel syrup and chopped peanuts.