Pumpkin roll cake recipe complete with a dreamy cream cheese filling
https://cakedecorist.com/amazingly-easy-pumpkin-roll-recipe-using-cake-mix/One of the best things about falls is all the pumpkin treats. Pumpkins desserts ar.
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Preheat the oven to 375F. Line a half sheet pan with a silicone mat or parchment paper. In a small bowl, whisk to combine the flour, baking powder, baking soda, cinnamon, cloves, ginger, allspice, and salt. In another bowl, whisk to combine the eggs, sugar, and pumpkin.
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Mix the dry ingredients. In a large bowl, combine the flour, baking powder, baking soda, spices and salt. Whisk to combine, then set aside. Stir together the wet ingredients. In another bowl, whisk the eggs, sugar, pumpkin puree, and vanilla extract together until well combined. Combine the dry and wet ingredients.
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Cake: Preheat the oven to 325°F. Coat a 9×13 pan with nonstick spray and set aside. In the bowl of a stand mixer combine the cake mix, pumpkin pie spice, eggs, pumpkin, milk, oil, vanilla. Mix on low for 30 seconds and then raise the speed to medium and mix for 2 minutes, scraping the sides of the bowl as necessary.
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Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a large bowl. Set aside. In a medium bowl, whisk the eggs, pumpkin, brown sugar, granulated sugar, and vanilla together until combined. Pour the wet ingredients into the dry ingredients and whisk until combined.
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Filling: Mix together the ingredients for the filling: pumpkin puree, brown sugar, cinnamon, and pumpkin pie spice. Spread over dough. Roll up dough starting at 18" side. Spray jelly roll pan with non-stick spray. Slice rolls into 3/4" and place on prepared pan. Should make 24 rolls.
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Step 1: Make the batter. Combine the pumpkin, eggs, sugar, and vanilla together in one bowl and mix well. In a separate mixing bowl combine the dry ingredients and mix well. Slowly add in the dry mixture to the wet pumpkin mixture and mix until it's completely combined. It will be a wet batter.
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Pour the cake into the pan and bake for 10-14 minutes or until cake springs back after being lightly touched in the middle. After baking, immediately remove the cake from pan using towels and cover with powdered sugar. Remove foil or waxed paper and carefully roll cake and towel from narrow end.
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Step 3: Add dry ingredients. Add the 1½ teaspoon ( 3 grams) of pumpkin pie spice, ¼ teaspoon ( 1.5 grams) of salt, and 1 teaspoon (4 grams) of baking soda, then stir until just combined. Gradually stir in the ¾ cup ( 94 grams) of flour until your cake batter is smooth, scraping the bottom and sides of the bowl as needed. Step 4: Bake the cake.
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Line a jelly roll pan (15x10x1) with parchment paper and spray lightly with a non-stick cooking spray. 2. MAKE THE CAKE LAYER. Begin by beating the eggs with an electric mixer in a medium bowl for about two minutes. They should be thick and lemon-colored. Add the pumpkin puree and continue beating until well mixed.
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Grease a 15×10 inch jelly roll pan. Line it with parchment paper. Grease the parchment paper with butter or non stick cooking spray. Flour the jelly roll pan lightly. In a large mixing bowl, mix together the dry ingredients: cake mix, cinnamon, and cloves. Beat in the wet ingredients: 3 large eggs and the pumpkin.
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Make the cake roll: Preheat the oven to 375º Fahrenheit. Using whisk attachment on a stand mixer, beat room temperature eggs for 6 minutes on medium speed. (My stand mixer was set to 6.) Set a timer and beat for the whole 6 minutes. Add the cake mix, oil and water. Beat for 30 seconds on low speed.
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Preheat oven to 375. Grease a 10x15 jelly roll pan, line it with parchment paper and then generously grease the parchment paper. Set aside. In a large bowl beat eggs until foamy, about 5-7 minutes. Mix in pumpkin puree and vanilla extract until well combined. Mix in white sugar and brown sugar. Set aside.
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Preheat oven to 350 degrees. Beat cake mix together with water, pumpkin, and pumpkin spice oil. Line a 17 1/2 x 12 inch jelly roll pan with parchment paper and spray with cooking spray. Pour cake mixture into pan and bake 14-17 minutes until center is cooked, and no wobbly. Prepare a dish towel by sprinkling with powdered sugar on it.
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Preheat your oven to 350F, then line a 10×15-inch jelly roll pan with parchment paper. Coat the parchment paper with nonstick spray, then set aside. Beat the eggs. Put the eggs in the bowl of a stand mixer, and use the paddle attachment to beat them lightly. Add the seasonings.
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Preheat the oven to 375 F/190 C. In a medium bowl whisk together the flour, ground cloves, ground cinnamon, salt, baking powder, and baking soda. In a separate large bowl mix together the eggs and the sugar. Add the canned pumpkin puree and mix that in. Scrape the sides of the bowl as necessary.
