Pumpkin Roll | Pumpkin Cake Recipe | Chichabon

How to make a pumpkin roll with this moist pumpkin cake recipe and light cream cheese frosting for Thanksgiving or the Holidays.



Pumpkin cake:
113g Cake flour
2 tsp Pumpkin pie spice
2 tsp Baking powder
½ tsp Salt
½ tsp Baking soda
5 large Eggs
198g Sugar
1 cup Pumpkin puree

Cream cheese filling:
113g Softened butter
226g Powdered/icing sugar
250g Cream cheese
1 tsp Vanilla extract

Panettone Recipe | How to Make Panettone with No Paper Mold | Italian Christmas Bread | Chichabon
Mixed Berry and White Chocolate Scones | Scones Recipe | Chichabon

Leave a Reply

Your email address will not be published. Required fields are marked *