Pumpkin Roll With Crunchy Peanut Butter Cream Recipe

Name: Pumpkin Roll With Crunchy Peanut Butter Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 3/4 cup Crisco(R) Flour No-Stick Spray; 3/4 cup Pillsbury BEST(R) All Purpose Flouror Pillsbury BEST(R) Unbleached Flour; 2 teaspoon pumpkin pie spice; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 3 large eggs; 3/4 cup sugar; 3/4 cup canned pumpkin; 1/4 cup powdered sugar; FILLING; 1 pkg. (8 oz.) cream cheese, softened; 1 cup powdered sugar; 1/3 cup Jif(R) Extra Crunchy Peanut Butter; 1 teaspoon almond extract; TOPPING; Smucker's(R) Caramel Sundae Syrups Ice Cream Topping; 3 tablespoons Smucker's(R) Caramel Sundae Syrups Ice Cream Topping

Servings: persons

CAKE
3/4 cup Crisco(R) Flour No-Stick Spray
3/4 cup Pillsbury BEST(R) All Purpose Flouror Pillsbury BEST(R) Unbleached Flour
2 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 large eggs
3/4 cup sugar
3/4 cup canned pumpkin
1/4 cup powdered sugar
FILLING
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar
1/3 cup Jif(R) Extra Crunchy Peanut Butter
1 teaspoon almond extract
TOPPING
Smucker's(R) Caramel Sundae Syrups Ice Cream Topping
3 tablespoons Smucker's(R) Caramel Sundae Syrups Ice Cream Topping

1
CAKE
2
HEAT oven to 375u00b0F. Spray a 15x10-inch jelly roll pan with no-stick cooking spray with flour; line with waxed or parchment paper. Spray paper with no-stick spray with flour.
3
STIR together flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat eggs in large mixing bowl on medium speed of electric mixer for 1 minute. Gradually beat in sugar; beat 2 minutes. Blend in pumpkin. Gradually add flour mixture, beating just until combined. Spread batter evenly into pan. Bake 10 to 13 minutes or until toothpick inserted into center comes out clean.
4
SIFT powdered sugar over a clean kitchen towel. Loosen cake edges and immediately invert cake onto prepared towel. Carefully remove paper. Roll up cake and towel, beginning at the narrow end. Cool on wire rack for 45 minutes.
5
FILLING
6
BEAT cream cheese, powdered sugar, peanut butter and extract in medium bowl until well combined.
7
UNROLL cake and remove towel; spread peanut butter cream evenly to edges of cake. Roll up cake; cover and chill at least 2 hours.
8
TOPPING
9
3 tbsps. cocktail peanuts, chopped

897

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: CAKE, 3/4 cup Crisco(R) Flour No-Stick Spray, 3/4 cup Pillsbury BEST(R) All Purpose Flouror Pillsbury BEST(R) Unbleached Flour, 2 teaspoon pumpkin pie spice, and more.

Yes, Pumpkin Roll With Crunchy Peanut Butter Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Roll With Crunchy Peanut Butter Cream

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