The production process is extremely easy, you just need to adhere to the approaches that we have actually composed on this web page. The complying with are the stages of just how to cook PUMPKIN ROLL CAKE RECIPE.
Pumpkin Roll tastes like the perfect fall day! This classic recipe is updated with a cream cheese-white chocolate-caramel filling and is surprising easy to make!
INGREDIENTS
PRODUCTS
- 1/2 cup chopped pecans (plus more for garnish)
- 3/4 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 4 eggs (, separated)
- 1 cup granulated sugar (, divided)
- 2/3 cup canned pumpkin ((not pumpkin pie filling))
- 1 tablespoon lemon juice
- 1 package (8 ounces) cream cheese (, softened)
- 4 squares (1 ounce each) white chocolate (, melted)
- 1/3 cup caramel ice cream topping
- 2 packages thawed, frozen whipped topping (8 oz. each)
- 1/2 teaspoon salt
INSTRUCTIONS
- For the cake, preheat oven to 375ºF. Line base of 10-1/2 x 15-1/2-in. jelly roll pan with parchment paper; set aside.
- In food processor, pulse pecans until finely ground. Set aside.
- In medium bowl, sift together flour, pumpkin pie spice, baking powder and salt. In large bowl, beat egg yolks until frothy with electric mixer. Add 1/2 cup sugar; continue beating 3-5 minutes. Add pumpkin and flour mixture; mix until well combined.
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Originally posted 2017-12-07 13:29:19.
