Home / Recipes /

Pumpkin Roll with Crunchy Peanut Butter Cream 

Prep time: 25 min
Cook Time: 10 min
Yield: 10 servings

Ingredients:

CAKE
1/4cup powdered sugar
Crisco® Flour No-Stick Spray
3 large eggs
3/4cup sugar
3/4cup canned pumpkin
2teaspoons pumpkin pie spice
1/2teaspoon baking powder
1/2teaspoon baking soda
3/4cup Pillsbury BEST® All Purpose Flour
OR Pillsbury BEST® Unbleached Flour
FILLING
1 (8 oz.)package cream cheese, softened
1cup powdered sugar
1/3cup Jif® Extra Crunchy Peanut Butter
1teaspoon almond extract
TOPPING
Smucker's® Caramel Sundae Syrups Ice Cream Topping
3tablespoons cocktail peanuts, chopped

Preparation Directions:

 CAKE
1.HEAT oven to 375°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 no-stick cooking spray with flour; line with waxed or parchment paper. Spray waxed paper with no-stick spray with flour.
2.BEAT eggs in bowl with electric mixer; gradually beat in sugar, pumpkin, pumpkin pie spice, baking powder, baking soda and flour, scraping bowl between additions. Spread batter evenly into pan. Bake 10 to 13 minutes or until toothpick inserted into cake comes out clean.
3.LOOSEN cake edges immediately and invert cake onto prepared towel. Carefully remove paper. Roll cake, beginning at the narrow end. Cool on wire rack for 45 minutes.
 FILLING
1.BEAT cream cheese, powdered sugar, peanut butter and extract in medium bowl until well combined.
2.UNROLL cake; spread peanut butter cream evenly to edges of cake. Roll cake; wrap in plastic wrap and refrigerate several hours before serving.
3.DRIZZLE with caramel syrup and sprinkle with chopped peanuts before serving.