Pumpkin Cake Roll With Toffee Cream Cheese Filling

Ingredients

  • 1 cup plus 3 tbsp all-purpose flour
  • 1 tsp baking powder
  • ¾ tsp cinnamon
  • 1 tsp ginger
  • ½ tsp allspice
  • ½ tsp salt
  • 4 large eggs
  • + 11 more ingredients
    • 1 ¼ cups granulated sugar
    • ¾ cup pumpkin puree
    • 1 tsp lemon juice
    • 2 tbsp molasses
    • 6 oz cream cheese, softened
    • 2 tbsp unsalted butter, softened
    • ½ tsp vanilla extract
    • 1 ¼ cups confectioners' sugar
    • ¼ cup Heath Bits or other toffee, finely chopped
    • ¼ cup finely chopped pecans
    • 2/3 cup heavy cream

1. Make the cake: Heat oven to 375 degrees F with rack in the top third. Cut parchment to fit on the bottom of a 10-by-15-inch jelly roll pan and lightly grease the parchment and sides of pan; set aside. Whisk together 1 cup flour, baking powder, cinnamon, ginger, allspice, and salt; set aside. ...

View full recipe at SpringPad

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