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Who else is a huge fan of PUMPKIN ROLL?!!! I certainly am! Made it for the first…

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Who else is a huge fan of PUMPKIN ROLL🧡🤍?!!! I certainly am! Made it for the first time, and it turned out amazing!! The light and fluffy pumpkin cake pairs absolutely perfectly with the smooth and decadent cream cheese filling! Recipe down below⬇️

Pumpkin Roll:

Batter:
– 3 eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon almond extract
– 3/4 cup pumpkin purée
– 1 cup all-purpose flour
– 1 teaspoon pumpkin pie spice
– 1 teaspoon cinnamon
– 1/2 cup sugar
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon apple cider vinegar
Cream Cheese Filling:
– 1 1/4 cups 1/3 less fat cream cheese
– 1/2 cup powdered sugar
– 2 teaspoons almond milk
– 1 teaspoon vanilla extract
– 1/2 teaspoon cinnamon
Preheat the oven to 375 °F. Beat the eggs with an electric mixer until fluffy (it takes a while). Mix all the ingredients together for the batter. Line a baking pan with parchment paper, and pour the batter onto the pan. Spread into a smooth and even rectangle. Bake for 15 minutes. While the pumpkin cake is still warm, sprinkle some powdered sugar onto a towel and carefully flip the roll onto the towel. Use the towel to roll up the pumpkin cake tightly and refrigerate for 2 hours. Mix all the ingredients for the cream cheese filling. Unroll the pumpkin cake and spread the filling. Roll the cake back up and seal with plastic wrap. Refrigerate for 3 hours. Enjoy!!😋

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