"This pumpkin roll is filled with a creamy peanut butter spread, and is topped with a caramel sauce before serving."
INGREDIENTS (Nutrition)
Cake:
Crisco® Flour No-Stick Spray
1/4 cup powdered sugar
3 large eggs
3/4 cup sugar
3/4 cup canned pumpkin
2 teaspoons pumpkin pie spice
3/4 cup Pillsbury BEST® All Purpose Flour, or Unbleached Flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Filling:
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1/3 cup Jif® Extra Crunchy Peanut Butter
1 teaspoon almond extract
Topping:
Smucker's® Caramel Sundae Syrups Ice Cream Topping
3 tablespoons cocktail peanuts, chopped
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DIRECTIONS
Cake: Preheat oven to 375 degrees F. Sift powdered sugar generously over a 12 x 17-inch area of a clean thin kitchen towel. Spray a 10 x 15-inch jelly roll pan with a no-stick spray with flour; line with waxed or parchment paper. Spray wax paper with no-stick spray with flour.
Beat eggs in mixing bowl with electric mixer, gradually beat in sugar, pumpkin, spices, baking powder, soda and flour, scraping bowl between additions. Spread batter evenly into pan. Bake for 10 to 13 minutes or until toothpick is clean.
Loosen the cake edges immediately and invert cake onto the prepared towel. Carefully remove paper. Roll the cake beginning at the narrow end. Cool on wire rack for 45 minutes.
Filling: Beat cream cheese, powdered sugar, peanut butter, and extract in a medium bowl until well combined.
Unroll cake; spread peanut butter cream evenly to edges of cake. Roll cake; wrap in plastic wrap and refrigerate several hours before serving.
Before serving, drizzle with caramel syrup and chopped peanuts.
