If you\u2019re on the hunt for a new holiday dessert, look no further than our Pumpkin Swiss Roll. It\u2019s sweet, scrumptious and a great item to gobble up on Thanksgiving. Gather some friends around the kitchen table to help you prepare a dish that continues to delight our guests.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Note: Measurement in grams and milliliters below for precision purposes. Serves about 16.<\/em><\/p>\n Consider using ready-made almond brittle.<\/p>\nCake<\/u><\/h5>\n
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Filling<\/span><\/h5>\n
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Garnish (optional)<\/u><\/h5>\n
Cooking Instructions:<\/strong><\/h3>\n<\/div><\/div><\/div><\/div><\/div>
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\n– In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
\n– In a separate bowl, whisk eggs and sugar together. Whisk in pumpkin puree and vanilla extract until smooth.
\n– Add dry ingredients into the wet ingredients and whisk until smooth.
\n– Pour batter onto baking sheet and smooth with a spatula. Bake for 12-15 minutes. Remove from oven.
\n– Carefully remove cake from pan by holding onto the parchment paper. Roll cake up, short end to short end. Let cool completely.<\/li>\n
\n– Mix all ingredients until smooth.
\n– Unroll cake and spread the filling. Roll cake up, peeling back the parchment paper as you go.
\n– Refrigerate for at least one hour.<\/li>\n
\n– Dust with powdered sugar and optional ready-made almond brittle.<\/li>\n<\/ol>\n<\/div><\/div><\/div><\/div><\/div>