Ingredientes para Pricilla's Pumpkin Roll
- 4 large eggs
- Extra Finely Granulated Sugar
- 1 cup pumpkin puree
- All Purpose Flour
- Baking Soda
- Pumpkin Pie Spice
- Pecans
- Philadelphia Cream Cheese
- Unsalted Butter
- 3 cups powdered sugar
- Real Vanilla Extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pricilla's Pumpkin Roll? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Pricilla's Pumpkin Roll
- Preheat oven to 375°F (190°C). Grease and flour a 15x10x1-inch jelly roll pan.
- In a large bowl, beat 4 large eggs until light and fluffy.
- Add 1 cup pumpkin puree, 1 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, 1 teaspoon baking powder, and 1/2 cup all-purpose flour. Mix on medium speed for 1 minute, scrape down the sides, and mix for another 1-2 minutes.
- Gently stir in 1/2 cup chopped pecans or walnuts.
- Cover and refrigerate the batter for 15 minutes.
- While the batter chills, prepare the buttercream filling: In a separate bowl, cream together 8 ounces softened cream cheese, 1/2 cup (1 stick) softened unsalted butter, and 3 cups powdered sugar until smooth and fluffy. Add 1 teaspoon vanilla extract and mix well. Refrigerate until needed.
- Spread one-third of the chilled batter evenly into the prepared pan.
- Bake for 10-15 minutes, or until the edges are lightly browned and a toothpick inserted into the center comes out clean.
- Immediately loosen the cake from the pan with a spatula. Place a piece of parchment paper over the cake and carefully invert it onto the paper. Gently peel off the baking sheet.
- Place a clean kitchen towel over the cake and roll it up tightly, starting from the longest side. Let it cool completely for 20 minutes.
- Repeat steps 7-10 two more times to bake the remaining batter.
- Once the cakes have cooled, carefully unroll each cake and spread one-third of the buttercream filling over each. Re-roll tightly and wrap each roll in plastic wrap.
- Refrigerate for at least 4 hours before serving. Can be frozen for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
135g
Fat
48g
Carbs
15g
