How To make Pumpkin & Cream Cheese Rollups
Ingredients
3/4
cup
flour, sifted
1
teaspoon
baking powder
2
teaspoon
cinnamon, ground
1
teaspoon
pumpkin pie spice
1/2
teaspoon
nutmeg, ground
1/2
teaspoon
salt
3
each
eggs, slightly beaten
1
cup
sugar
2/3
cup
pumpkin, solid packed
1
cup
walnuts
1
teaspoon
lemon juice
1
cup
confectioners sugar
8
oz
cream cheese
4
tablespoon
butter
1
teaspoon
vanilla
Directions:
Grease a 15x10x1 or 18 inch jelly roll pan. Line with waxed paper. Grease and flour the waxed paper.
Sift together flour, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt; set aside. Beat eggs and sugar until thick and fluffy, beat in pumpkin and lemon juice. Stir in dry ingredients all at once. Pour into prepared pan, spreading evenly with spatula. Sprinkle with nuts (or mix into filling).
Bake for 15 minutes at 350 or until center springs back when lightly touched. Loosen cake around edges with a knife. Invert onto clean damp towel dusted with confectioners sugar; peel off waxed paper. Trim 1/4 inch from all sides. Roll up cake and towel together from short side. Place seam side down on wire rack, cool completely.
Unroll cake. Beat last 4 ingredients until smooth. Spread on cake. Reroll cake. Refrigerate.
How To make Pumpkin & Cream Cheese Rollups's Videos
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How to Make Mini Pumpkin Pie Crescent Rolls
Mini Pumpkin Pie Crescent Rolls is a quick and easy fall recipe and a delicious treat for Thanksgiving or Halloween. @SugarApron
__________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
PREP TIME 15 mins COOK TIME 12 mins TOTAL TIME 27 mins
COURSE Breakfast, Easy Dessert, Halloween, Thanksgiving
CUISINE American, French
SERVINGS 32
INGREDIENTS
2 tubes refrigerated crescent roll dough or Crescent Dough Sheet
1 cup canned pumpkin puree
1/4 cup packed brown sugar
1/4 cup granulated sugar to taste
1 to 2 tablespoons pumpkin pie spice to taste
2 egg yolks
1 teaspoon vanilla
INSTRUCTIONS
Preheat the oven to 375F. Line a baking sheet with parchment paper.
In a small bowl, mix together the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice and vanilla. Mix in egg yolks.
Unroll the crescent dough on the baking sheet, separating the triangles. Cut each crescent roll triangle in half lengthwise into two pieces. (Or cut into triangles using a pizza cutter, or a sharp knife if using crescent roll sheet, triangles should be about 2 - 2 1/2 inches wide and about 9-10 inches high).
Spread about 1 Tablespoon of the pumpkin mixture on each triangle.
Starting with the largest end of the dough, gently roll each triangle into a crescent and arrange onto the baking sheet leaving 2 ½ inches apart.
Bake 10-12 minutes or until golden brown. Serve warm. Dust with powdered sugar if desired.
PUMPKIN CREAM CHEESE DUMPLINGS//PUMPKIN TREATS//FALL TREATS
#PUMPKINCREAMCHEESEDUMPLINGS #PUMPKINCREAMCHEESECRESCENTS #PUMPKINTREATS #EASYPUMPKINTREATS #FALLTREATS #EASYFALLTREATS
Cream Cheese Pumpkin Roll with Baker Bettie
A cream cheese pumpkin roll is a swiss roll made from a thin pumpkin cake and filled with cream cheese frosting. A must-have on every fall table! This version calls for a half-sheet pan instead of a jelly roll pan, since many people do not own the latter. Enjoy!
CREAM CHEESE PUMPKIN ROLL RECIPE HERE►
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TOOLS USED FOR THIS RECIPE (affiliate links):
Half Sheet Pan:
Cooling Rack:
Offset Spatula:
Lint Free Kitchen Towels:
Tea Strainer for Powdered Sugar Dusting:
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INGREDIENTS FOR THE PUMPKIN CAKE
120 grams (1 cup) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 teaspoons pumpkin pie spice (*see note for substitution)
250 grams (1 1/4 cups) granulated sugar
4 large eggs, room temperature
150 grams (3/4 cup) pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
powdered sugar for dusting the towel
FOR THE FROSTING
225 grams (8 ounces) full fat cream cheese, room temperature
28 grams (2 tablespoons) unsalted butter, room temperature
360 grams - 480 grams (3-4 cups) powdered sugar
large pinch salt
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Pumpkin Pie Bombs | Delish
Get the full recipe from delish:
INGREDIENTS
1 tube crescent rolls
1 c. canned pumpkin puree
3 oz. cream cheese, softened to room temperature
1 egg
2/3 c. sugar, divided
3 tsp. pumpkin pie spice, divided
1 tsp. vanilla extract
pinch of kosher salt
2 tbsp. melted butter
1/2 c. powdered sugar
1 tbsp. milk
DIRECTIONS
1. Preheat oven to 375 and line a large baking sheet with parchment paper.
2. In a large bowl using a hand mixer, mix pumpkin, cream cheese, egg, 1/3 c sugar, 2 tsp pumpkin pie spice and vanilla. Mix until smooth and season with a pinch of salt.
3. Unroll crescent rolls and pinch the perforations together to create one solid sheet. Cut into 8 squares.
4. Dollop a rounded tablespoon of pumpkin mixture onto each square. Pinch all corners together and seal to create a ball.
5. In a small bowl, mix sugar with 1 teaspoon pumpkin pie spice. Brush balls with melted butter and roll in the sugar mixture.
6. Place balls on a baking sheet, leaving about 2” space between each ball. Bake until balls are golden and puffy, about 10-15 minutes.
7. While the balls are baking, make glaze: in a medium bowl, mix powdered sugar and milk until smooth, adding more powdered sugar or milk for desired consistency. Serve slightly cooled balls with glaze for dipping.
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