Zutaten für Thanksgiving Pumpkin Rolls
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Zubereitung von Thanksgiving Pumpkin Rolls
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper and lightly grease.
- In a large mixing bowl, beat 4 large eggs on high speed for 5 minutes until light and fluffy.
- Gradually add 1 ½ cups granulated sugar, beating until well combined.
- Stir in 1 (15-ounce) can pumpkin puree and gently fold until just combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, gently folding until just combined. Do not overmix.
- Pour batter onto the prepared baking sheet and spread evenly into a 15x10 inch rectangle.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the cream cheese filling: In a medium bowl, beat together 8 ounces cream cheese (softened), ½ cup (1 stick) unsalted butter (softened), 3 cups powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt until smooth and creamy.
- Once baked, let the pumpkin roll cool in the pan for 10 minutes.
- Carefully loosen the edges with a spatula and gently invert the cake onto a clean kitchen towel dusted with powdered sugar.
- Starting from the short end, tightly roll the cake up in the towel. Let it cool completely.
- Once cooled, carefully unroll the cake and spread the cream cheese filling evenly over the surface.
- Sprinkle with ½ cup chopped pecans or walnuts (optional).
- Roll the cake back up tightly and refrigerate for at least 30 minutes before slicing.
- Cut into 12-15 slices and serve.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
144g
Fat
40g
Carbs
16g
