This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering or to give as a yummy gift. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four cake rolls at a time. A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners’ sugar, if desired. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.
Give me ALL the pumpkin! Last week I shared my new favorite pumpkin cookies, did you see them. They are CHEWY (not cakey). Picture your favorite chocolate chip cookie that’s crisp on the outside and soft on the inside–and then add pumpkin spice flavors to it. YUMMMMM.
Pumpkin cake roll, small batch style! A mini cake roll recipe made in a 8×8″ brownie pan makes a small cake roll that serves two. Recipe makes 8-9 small slices of cake.
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