Pumpkin Roll with Crunchy Peanut Butter Cream

Name: Pumpkin Roll with Crunchy Peanut Butter Cream
Prep time: 38 min
Cook time: 38 min
Total time: 38 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon almond extract; 1 teaspoons baking powder; 1 teaspoons baking soda; 177 milliliters canned pumpkin; 10 servings Smuckers® Caramel Sundae Syrups Ice Cream Topping; 227 grams package cream cheese, softened; 79 milliliters Jif® Extra Crunchy Peanut Butter; 3 larges eggs; 3 Tbsps cocktail peanuts, chopped; 59 milliliters powdered sugar; 237 milliliters powdered sugar; 2 teaspoons pumpkin pie spice; 177 milliliters sugar; 177 milliliters Pillsbury BEST® All Purpose Flour OR Pillsbury BEST® Unbleached Flour

Pumpkin Roll with Crunchy Peanut Butter Cream is a vegetarian recipe with 10 servings. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 15g of fat, and a total of 424 calories. Thanksgiving will be even more special with this recipe. If you have almond extract, baking powder, powdered sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 38 minutes.

Instructions

CAKE

HEAT oven to 375F. Spray a 15x10-inch jelly roll pan with no-stick cooking spray with flour; line with waxed or parchment paper. Spray paper with no-stick spray with flour.

Ingredients you will need

Cooking Spray

All Purpose Flour

Jelly

Roll

Equipment you will use

Baking Paper

Oven

Frying Pan

STIR together flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat eggs in large mixing bowl on medium speed of electric mixer for 1 minute. Gradually beat in sugar; beat 2 minutes. Blend in pumpkin. Gradually add flour mixture, beating just until combined.

Ingredients you will need

Pumpkin Pie Spice