Maple Brown Sugar Pumpkin Roll

Maple Brown Sugar Pumpkin Roll.

3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt
2/3 cup pumpkin puree
3 eggs
1/4 cup brown sugar
3/4 cup granulated sugar
1/3 cup powdered sugar
For the filling:
8oz cream cheese, softened
1/4 cup light brown sugar, packed
1/2 teaspoon vanilla extract
pinch of salt
3 cups powdered sugar
2-4 tablespoons milk (only if needed)
For the topping:
3 tbs maple syrup
1 cup powdered sugar
pinch of salt

Pre heat oven to 375.
Mix in eggs and pumpkin puree, and mix until just combined.
Mix your dry ingredients into the egg and pumpkin mixture until incorporated.
Line a 15×10 jelly roll pan with parchment paper and spray with a non stick baking spray.
Spread cake batter over prepared ban.
Bake for about 10-12 minutes or until the cake is cookie through.
While baking, spread a clean tea towel out on your counter top ( something made of linen and has not fuzzy fibers)
Immediately turn cake out onto your towel.
Roll cake up in the towel (skinny side up) until you have a log place on cooking rack to cool completely.

To prepare your filling:
In the bowl of your electric mixer on medium speed, mix brown sugar, sugar, vanilla, and salt, together. Slowly mixing powdered sugar in until you have a thick frosting.
If it gets too thick add in a tsp of milk if needed.
To prepare you topping:
Whisk powdered sugar and maple syrup together.
To assemble:
Unroll cake and spread cream cheese frosting over the top.
Drizzle/spread maple glaze over the top.
Refrigerate for about two hours.
Slice and then serve!

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