Pumpkin Buttercream Swiss Roll
If you’re searching for a lovely Thanksgiving Day dessert, look no more! This pumpkin buttercream Swiss roll makes a beautiful centerpiece for a dessert buffet, and it’s a delicious alternative...
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Cooking tools:
- Piping bag
- Sifter
- Jelly roll pan
- Hand mixer
- Oven
- Mixing bowl
- Spatula
- Parchment paper
- Plastic wrap
- Kitchen towel
- Cooling rack
- Baking sheet
- Microwave
- Whisk
Ingredients
- 4 eggs
- 3/4 cup granulated sugar
- 1 tablespoon oil
- 2 tablespoons buttermilk
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup dark cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup powdered sugar
- 6 tablespoons pumpkin puree
- 1 cup (2 sticks) unsalted butter
- 7 cups powdered sugar
- 5 drops orange gel food color
- 2 tablespoons pumpkin pie spice
- 1 cup semisweet chocolate, chopped
- 6 tablespoons heavy cream
- 1 1/2 cups whipped cream
- 1/4 cup chocolate sprinkles
- 2 rolled wafer cookies
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