Pumpkin Roll with Crunchy Peanut Butter Cream

Name: Pumpkin Roll with Crunchy Peanut Butter Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 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; 237 milliliters powdered sugar; 2 teaspoons pumpkin pie spice; 177 milliliters sugar; 177 milliliters Pillsbury BEST® All Purpose Flour, or Unbleached Flour

Pumpkin Roll with Crunchy Peanut Butter Cream requires about 45 minutes from start to finish. This vegetarian recipe serves 10. One serving contains 412 calories, 8g of protein, and 15g of fat. Head to the store and pick up pumpkin, baking powder, baking soda, and a few other things to make it today. Thanksgiving will be even more special with this recipe.

Instructions

Cake: Preheat oven to 375 degrees F. Sift powdered sugar generously over a 12 x 17-inch area of a clean thin kitchen towel. Spray a 10 x 15-inch jelly roll pan with a no-stick spray with flour; line with waxed or parchment paper. Spray wax paper with no-stick spray with flour.

Ingredients you will need

Powdered Sugar

All Purpose Flour

Jelly

Roll

Equipment you will use

Baking Paper

Kitchen Towels

Wax Paper

Oven

Frying Pan

Beat eggs in mixing bowl with electric mixer, gradually beat in sugar, pumpkin, spices, baking powder, soda and flour, scraping bowl between additions.

Ingredients you will need

Baking Powder