HOW TO MAKE PUMPKIN JUICE RECIPES

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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

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.

BEST PUMPKIN SPICE SYRUP RECIPE - HOW TO MAKE PUMPKI…



Best Pumpkin Spice Syrup Recipe - How to Make Pumpki… image

Made with simple ingredients, this easy homemade pumpkin spice syrup recipe is an instant upgrade to your morning coffee.

Provided by THEPIONEERWOMAN.COM

Categories     autumn    brunch    beverages    breakfast    dessert    non-alcoholic beverage

Total Time 6 minutes

Prep Time 3 minutes

Cook Time 0S

Yield 2 cups

Number Of Ingredients 5

2/3 c.

light brown sugar 

1/2 c.

granulated sugar, homemade or store bought

1 tbsp.

pumpkin pie spice

pumpkin pie spice, homemade or store bought

, hom

1 tsp.

vanilla extract

1/4 c.

pumpkin puree

Steps:

  • Place 1 cup of water in a small saucepan. Add the brown and granulated sugars, pumpkin pie spice, and vanilla extract. Place over medium-high heat and bring to a simmer, whisking occasionally. Let simmer for 2 minutes to let all of the sugar dissolve and the spice to perfume the syrup. Reduce the heat to low and whisk in the pumpkin puree until smooth (do not let boil). Remove from the heat.  Strain the mixture through a fine mesh strainer into a storage container. Once cool, cover and refrigerate for up to 1 month. 

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HOW TO MAKE HOMEMADE PUMPKIN ROLL | PUMPKIN ROLL R…
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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  •  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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