HOMEMADE PUMPKIN ROLLS RECIPE RECIPES

Name: The Best Homemade Pumpkin Spice Latte
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Makes 2 Drinks
Cuisine: American
Ingredients: 2 cups milk (dairy or non-dairy); 2 tablespoons pumpkin puree, or more to taste, see our homemade pumpkin puree recipe; 1 to 3 tablespoons sugar, depending on how sweet you like it; 1 tablespoon vanilla extract; 1/2 teaspoon pumpkin pie spice, plus more for serving; 1/2 cup strong hot coffee; Whipped cream, for serving

THE BEST HOMEMADE PUMPKIN SPICE LATTE - INSPIRED TASTE

The Best Homemade Pumpkin Spice Latte - Inspired Taste image

Make the popular coffee house pumpkin spice latte at home. Canned or homemade pumpkin puree both work well in this recipe. Here’s our recipe for making pumpkin puree from scratch.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield Makes 2 Drinks

Number Of Ingredients 7

Ingredients

2 cups milk (dairy or non-dairy)
2 tablespoons pumpkin puree, or more to taste, see our homemade pumpkin puree recipe
1 to 3 tablespoons sugar, depending on how sweet you like it
1 tablespoon vanilla extract
1/2 teaspoon pumpkin pie spice, plus more for serving
1/2 cup strong hot coffee
Whipped cream, for serving

Steps:

Add milk, pumpkin puree, and sugar to a saucepan over medium heat. Heat until hot, but do not boil. Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, and the coffee.
Divide the mixture between two mugs. Top with whipped cream and a sprinkle of pumpkin pie spice.

Nutrition Facts : ServingSize 1 drink, Calories 171, ProteinContent 9 g, CarbohydrateContent 21 g, FiberContent 1 g, SugarContent 20 g, FatContent 6 g, SaturatedFatContent 4 g, CholesterolContent 24 mg

HOW TO MAKE HOMEMADE PUMPKIN ROLL | PUMPKIN ROLL R…

How to Make Homemade Pumpkin Roll | Pumpkin Roll R… image

Learn how to make Trisha Yearwood's easy Pumpkin Roll recipe, complete with a simple cream cheese frosting, for a show-stopping fall dessert.

Provided by Trisha Yearwood

Categories dessert

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 16 servings

Number Of Ingredients 14

Ingredients

Two 3-ounce packages cream cheese, room temperature
1 stick butter (1/2 cup), room temperature
1/2 teaspoon vanilla extract
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 cup pecans, finely chopped
1 cup confectioners' sugar, plus more for sprinkling

Steps:

Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.
With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon.
Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes.
Invert the cake onto a wire rack. Sprinkle some of the confectioner' sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.
With an electric mixer, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you're ready to slice and serve. Dust with confectioners' sugar just before serving.

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Make the popular coffee house pumpkin spice latte at home. Canned or homemade pumpkin puree both work well in this recipe. Here’s our recipe for making pumpkin puree from scratch.
From inspiredtaste.net
Reviews 4.7
Total Time 10 minutes
Cuisine American
Calories 171 per serving

Divide the mixture between two mugs. Top with whipped cream and a sprinkle of pumpkin pie spice.

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Learn how to make Trisha Yearwood's easy Pumpkin Roll recipe, complete with a simple cream cheese frosting, for a show-stopping fall dessert.
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Reviews 4.3
Total Time 1 hours 20 minutes
Category dessert

With an electric mixer, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you're ready to slice and serve. Dust with confectioners' sugar just before serving.

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