Moist, perfectly spiced
pumpkin cake roll with light and fluffy cream cheese filling coated in pieces of toasted pecan — what a divine pairing!
I'm just here to tell you one thing: You can make a classic gluten free
Pumpkin Cake Roll for Thanksgiving.
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If you're looking for a special Thanksgiving dessert to serve your guests after the bird, may I suggest this moist and
delicious pumpkin cake roll?
Not only is
this pumpkin cake roll absolutely scrumptious with its tender moist crumb and luscious cream cheese filling which is lightly flavored with fresh lemon juice and flecks of lemon rind, but its presentation will make people think you bought it at the bakery.
I have made
this pumpkin cake roll many times through the years, but this time I made it substituting the all - purpose flour for an all - purpose gluten free flour (Bob's Red Mill brand).
I have a question about
the pumpkin cake roll, after baking when you roll it up do you roll the tea towel in the roll or just the cake?
I decided to kick off pumpkin season on my anniversary this year too, and I was stuck between mini pumpkin cheesecakes,
a pumpkin cake roll, or pumpkin donuts.
And that doesn't mean I won't get to
a pumpkin cake roll and donuts later in the season, because they're gonna happen.
I usually do
the pumpkin cake roll filled with cream cheese filling.
About 10 years ago there was a recipe in a local newspaper for
a pumpkin cake roll with cream cheese filling.