Maple Brown Sugar Pumpkin Roll

Maple Brown Sugar Pumpkin Roll.

Ingredients:
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

Directions:
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.
Re-roll.
Drizzle/spread maple glaze over the top.
Refrigerate for about two hours.
Slice and then serve!

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