this is happiness Pumpkin Roll Recipe with Cream Cheese Filling

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Directions. Prepare the Puffs: Preheat the oven to 425F. Line 2 baking sheets with parchment paper. Combine butter, sugar, salt, and 1 cup of water in a medium saucepan. Bring to a boil over medium-high, stirring occasionally. Reduce heat to medium-low, and add flour.

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Spray the parchment paper with non-stick cooking spray; set aside. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside. In a large bowl, whisk the sugar, eggs, and vanilla vigorously until thick and pale, about 2 minutes. Gently whisk in the pumpkin puree to combine.

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Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and salt. Stir until well blended. Bake the Pie; 1 Heat oven to 425° Fahrenheit (218° C). Set aside a large baking sheet. 2 Place the pie on your baking sheet. Pour the pumpkin filling into the pie shell. 3 Bake the pumpkin pie at 425° Fahrenheit (218° C) for 15 minutes. Reduce.

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Let cool before filling. Cut cream puffs horizontally with a serrated knife. To make filling, place cream in the work bowl of an electric mixer, and whip until it begins to thicken, about 1 minute. Gradually add confectioners' sugar and pumpkin pie spice until well-mixed, and continue mixing until cream forms soft peaks, about 3 minutes.

this is happiness Pumpkin Roll Recipe with Cream Cheese Filling

Make the Pumpkin Cake Roll. In a medium mixing bowl, sift together the flour, baking soda, powder, cinnamon, pumpkin spice, and salt. Set aside. In a second large mixing bowl, beat together the eggs and sugar for 5 minutes on high speed with an electric mixer until lightened in color, fluffy and thickened.

East Coast Mommy Pumpkin Loaf... with a cream cheese filling

In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth. Add dry ingredients to the bowl and stir just until combined and no dry streaks remain. Spread the batter evenly in the prepared pan.

Traditional, simple & sweet A pumpkin roll with cream cheese filling

Using an electric mixer, beat cream cheese with granulated sugar and vanilla until smooth. Add the egg and beat until smooth and creamy. Set aside. In a large bowl, whisk together pumpkin, evaporated milk, and eggs until blended. In another bowl, combine brown sugar and spices, then add to pumpkin mixture.

Pumpkin Bread with Cream Cheese Filling

Pour the filling into the unbaked pie crust. Bake at 375° for 50-60 minutes. Halfway through baking, check on the pie and loosely tent the pie with foil or use pie protectors as needed to prevent over-browning of the crust. The pie is done when the center jiggles just a bit when you wiggle the pan.

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In a medium pot whisk together the yolks and sugar until well combined. Add the flour and vanilla and combine well. Place the pot with the yolks, over low/medium heat and slowly add the milk, whisking continuously. Once all the milk has been added, add the puree, cinnamon and pumpkin pie spice.

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Set aside. Make the pumpkin batter: Whisk the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together in a large bowl. Set aside. In a medium bowl, whisk the brown sugar, granulated sugar, eggs, pumpkin, oil, milk, and vanilla extract together.

Pumpkin Roll Recipe with Cream Cheese Walnut Filling

Preheat oven to 350 F degrees and grease a bundt pan with butter or cooking spray. Create the filling: Start by making the cream cheese filling. Add all the cream cheese filling ingredients the bowl of your mixer and mix until well incorporated, about 2 minutes. Set this mixture aside. Clean the mixer bowl.

Pumpkin Cream Filling

Combine cold milk, pumpkin puree, whipped topping, pudding mix, and pumpkin pie spice in a deep, narrow-bottomed bowl. Beat with an electric mixer on the lowest speed until well blended, about 1 minute. Pour into the baked pie crust. Cover and refrigerate until set, about 3 hours.

Homemade Pumpkin Cream Cheese Muffins Recipe

Instructions. Preheat oven to 425°F (220°C). Place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in the flour and beat vigorously until the mixture forms a ball. Place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.

Pumpkin Roll Recipe With Cream Cheese Filling

Set aside. In medium bowl whisk together 1 3/4 cups flour, baking soda, baking powder, salt and pumpkin pie spice. In stand mixer with paddle attachment cream 1/2 cup butter with 1 1/2 cups sugar. Turn mixer to stir. Add 3 eggs; 1 at a time mixing after each just until blended.

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Set aside. (If you prefer, skip this step and use a ready-made whipped topping). Grab a separate bowl, combine the softened cream cheese, canned pumpkin, vanilla, cinnamon, and nutmeg. Mix on medium speed until combined. Fold the whipped topping into the pumpkin mixture and serve as a spread, or as a cake or cupcake filling.

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Place the pumpkin cake upside down onto the cheesecloth. Carefully roll up the cake in the cheesecloth, forming your pumpkin roll. Place in refrigerator until cool, about 20-30 minutes. While the cake is cooling, preparing your cream cheese filling. In a medium bowl, blend cream cheese, butter, vanilla, and sugar together with a hand mixer.