Pumpkin Roll

Moist pumpkin cake is rolled up with a spiced cream cheese filling in this delightful spiraled pumpkin dessert. If you've been craving all things pumpkin lately, try this yummy and fun pumpkin roll. 

Here's how the filling gets rolled up in the pumpkin cake:

One 15x10 pumpkin sheet cake is cooled and then rolled up in a tea towel.

The cake is allowed to cool completely in the tea towel which it helps maintain it's shape and then it's slathered with a spiced cream cheese filling.

The spices in the cream cheese mixture are optional. I added them and thought it gave the cream cheese filling a nice warm flavor that went well the pumpkin cake.

I left a border with the filling because I thought it would squish out when I rolled it. The cream cheese filling is firm so make sure you spread yours all the way to the edge! It doesn't ooze out.

Once it's rolled up, the pumpkin cake is wrapped in plastic and chilled until ready to serve. This allows for the filling to setup and makes its easier to cut.

Right before serving, sprinkle powdered sugar on top.

Slice, Serve, Dig in!

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Pumpkin Roll
1/4 cup powdered sugar (to sprinkle on
towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
Filling:
1 (8 ounce) package cream cheese,
softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine,
softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

DIRECTIONS:
1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Recipe Source: Libby's

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My Notes:
* I always up the spices in pumpkin desserts. This one was no exception. I used a heaping half teaspoon of cinnamon and 1/4 teaspoon or so of nutmeg and pumpkin pie spice. The cake actually wasn't too spicy and it probably could stand for a pinch more of each.


* I added a sprinkle of cinnamon, ground cloves and nutmeg to the cream cheese filling. This was a welcome addition. 


* Sprinkle your tea towel with powdered sugar before rolling the cake to prevent sticking.


* Make sure the cake has completely cooled before adding the cream cheese mixture or it will melt slightly and make it harder to roll. 


* This dessert is great as is, but would be tasty with toasted pecans rolled up in the filling and maybe a drizzle of caramel on top right before serving! Or a scoop of vanilla ice cream with a drizzle of caramel and a sprinkle of nutmeg. OK, OK, I'm done.

Pumpkin Cranberry Cookies

Here's a tasty fall cookie I was baking up around this time last year. 
Up next, pumpkin spice cookies with caramel frosting and candy corn cookies!

* * * * * * * * * * *

These cookies are so moist and delicious! With pumpkin, spices and cranberries, they are the perfect fall treat. 

A pillowy pumpkin cookie is loaded with tart cranberries, fresh orange zest and spiced with plenty of cinnamon and nutmeg. It's all in there and it's all so scrumptious! All the flavors really go well together. Don't change a thing! And please, please use FRESH cranberries! The fresh cranberries give these cookies a nice tang that balances out the other flavors. The cranberries also give the cookies a pretty jeweled look. Dried cranberries just wouldn't be the same.


I dipped the tops of the cookies in a powdered sugar cinnamon glaze. The glaze took this from a tasty pumpkin cookie and turned it into a decadent treat!


Try them, you'll love them!

* * * * *

Cranberry Pumpkin Cookies

INGREDIENTS:


1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup solid pack pumpkin puree
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh cranberries
1 teaspoon ground cinnamon*
1 tablespoon orange zest
1/2 cup chopped walnuts**


DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

2. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.

3. Bake for 10 to 12 minutes.


* I always up the spices and add a pinch more cinnamon, freshly grated nutmeg, ground ginger and a pinch of cloves.

** You can add whatever nut you like. I left them out, but I 'm sure the cookies would be really good with them. Toasted pecans would be tasty too. 


*** I roughly chopped the cranberries in a food processor along with the orange zest and some of the sugar.

For the cinnamon glaze, I whisked together sifted powdered sugar, milk, cinnamon and nutmeg. You want the glaze to be thick so it will stick to the cookies and not run off too much.

* * * * * * * * *

The making of the pumpkin cookies...

Fresh cranberries take a whirl with grated orange zest and sugar.

This creates a lovely shade of red

Then the cranberries get stirred into the spiced pumpkin cookie batter. Oh man! This mixture smells heavenly.

On some of the cookie dough I sprinkled corse sanding sugar for a little crunch and sparkle.

The cookies bake up nice and fluffy.

And then you can enjoy them plain or dip them into a glaze. Either way, they're scrumptious!

Luscious Four-Layer Pumpkin Cake

repost

If you like pumpkin flavored treats, you'll love this layer cake!

Two light and fluffy pumpkin cakes are cut in half and slathered with a pumpkin cream cheese filling to make a rich and decadent four-layer cake.

The cake is topped off with toasted pecans and caramel sauce. A very delicious combination of flavors!

Cutting into the cake exposes all the creamy, pumpkin layers. Yum!

Heaven

This cake is delicious, beautiful and easy to make. What are you waiting for?

Luscious Four-Layer Pumpkin Cake
Source: Kraft Foods
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans


HEAT oven to 350°F.


BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.


BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.


BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

Best Damn Pumpkin Dessert, Period!

Yes, that is the title. And, it's pretty accurate I must say.

I made these bars/dessert/plain goodness for a dinner we had with some friends. Everyone loved these and had seconds and thirds! 

A doctored cake mix is used for both the crust and topping. And sandwiched between the two, is a spicy layer of creamy pumpkin filling. This dessert is a cross between pumpkin pie and a pumpkin bar. The buttery, cakey topping makes this dessert stand out.

The crust and topping are studded with toasted pecans which gives this dessert a nice texture and flavor. The pumpkin layer in the middle is rich and creamy and has a nice balance of sweet and spice.

This dessert has a few steps, but it's really simple to make. It can be served plain or dressed up with ice cream or whipping cream. (Plus, the leftovers go extremely well with coffee in the morning!)

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Pumpkin Dessert

Inspired by: Slight Detour

Preheat oven to 350

CRUST:

1 Box yellow cake mix (Reserve 1 1/4 cups and set aside)

1/2 cup melted butter

1 egg, beaten

1/2 cup pecans, chopped and toasted

Mix cake mix (minus the 1 1/4 cup), melted butter, beaten egg and nuts until combine. Press into a 9x13 greased pan.

FILLING:

1 (15 oz) can of pumpkin puree

4 eggs, beaten

1/2 cup brown sugar

1/2 cup white sugar

2/3 cup evaporated milk

2 1/2 tsp cinnamon

1 tsp nutmeg
A pinch ground ginger and cloves

1/4 tsp salt

Mix together above filling ingredients until smooth (mixture is runny, but just keep beating it with a fork until you have a smooth consistency and all the spices are blended in). Pour filling over the crust.

TOPPING:

Reserved 1 1/4 cups cake mix

1/4 cup sugar

1/2 cup pecans, chopped and toasted

5 Tablespoons butter, softened

Mix together topping ingredients until crumbly. Gently scatter mixture over filling.

Bake @ 350 for 50-60 minutes. Cool and serve with whipped cream or ice cream.

My Notes:

* My pumpkin dessert was done at 57 minutes. The topping was golden brown and the filling was set (no giggle) when I took it out of the oven.

* I served a scoop of Dryers Pumpkin Ice Cream on the side. Eggnog or vanilla would be tasty too.

Pumpkin Roll

With Turkey day around the corner, I thought I would repost a few favorite and festive recipes of mine.


First up, Pumpkin Roll.


Moist pumpkin cake is rolled up with a spiced cream cheese filling for this delightful spiraled pumpkin dessert.

Here's how the filling gets rolled up in the pumpkin cake:

One 15x10 pumpkin sheet cake is cooled and then rolled up in a tea towel.

The cake is allowed to cool completely in the tea towel and then it's slathered with a spiced cream cheese filling.

The spices in the cream cheese mixture are optional. I added them and thought it gave the cream cheese filling a nice warm flavor that went well the pumpkin cake.

I left a border with the filling because I thought it would squish out when I rolled it. The cream cheese filling is firm so make you spread yours all the way to the edge! It doesn't ooze out.

 Once it's rolled up, the pumpkin cake is wrapped in plastic and chilled until ready to serve. This allows for the filling to setup and makes its easier to cut.

Right before serving, sprinkle powdered sugar on top.

Slice, Serve, Dig in!

* * * * * * * * * * * *
Pumpkin Roll
Source: Libby's
1/4 cup powdered sugar (to sprinkle on
towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
Filling:
1 (8 ounce) package cream cheese,
softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine,
softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

DIRECTIONS:
1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

* * * * * * * * *

My Notes:
* I always up the spices in pumpkin desserts. This one was no exception. I used a heaping half teaspoon of cinnamon and 1/4 teaspoon or so of nutmeg and pumpkin pie spice. The cake actually wasn't too spicy and it probably could stand for a pinch more of each.


* I added a sprinkle of cinnamon, ground cloves and nutmeg to the cream cheese filling. This was a welcome addition. 


* Sprinkle your tea towel with powdered sugar before rolling the cake to prevent sticking.


* Make sure the cake has completely cooled before adding the cream cheese mixture or it will melt slightly and make it harder to roll. 


* This dessert is great as is, but would be tasty with toasted pecans rolled up in the filling and maybe a drizzle of caramel on top right before serving! Or a scoop of vanilla ice cream with a drizzle of caramel and a sprinkle of nutmeg. OK, OK, I'm done.

Pumpkin Pancakes!

Yes. I am on the bandwagon with all of those who start making and searching out pumpkin flavored foods and treats at the first sign of fall. I've already enjoyed a pumpkin latte and made pumpkin cranberry cookies. So, when I walked into Trader Joes and saw this pumpkin pancake mix, I just had to try it!

These pancakes are easy to make and have a wonderful pumpkin flavor. It was exactly what I was craving. I had some leftover pumpkin puree from some cookies I baked, so I made a second batch of pancakes and added a splash of vanilla, pumpkin pie spice and a couple good dollops of pumpkin puree. These doctored pancakes turned out wonderful as well! Either way, they both make for excellent fall flavored pancakes.

The batter is a pretty orange color too.

And they cook up nicely.

I topped mine with real maple syrup (also from TJ's) and that's all they needed. Of course, a smear of melted butter would be heavenly too.

So, if you have a Trader Joes by you, just know that their pancake mix is really good and worth trying out! Also, their spices like cinnamon, cloves and pumpkin pie spice are only $1.99 each (and they're nice glass jars too.)

If you're feeling adventurous, make some cinnamon butter to go on top!

Cinnamon Butter

3/4 cups unsalted butter

1 tbsp corn syrup 

1 tsp brown sugar 

1 tsp granulated sugar 

2 tsp cinnamon

Using an electric mixer, whip room temperature butter until fluffy. Add corn syrup, sugars and cinnamon and beat to combine.

Cheesecake-Filled Pumpkin Cupcakes

A yummy twist on the traditional pumpkin cupcake. These cupcakes are super moist and dense and have  a rich layer of cheesecake filling in the middle.

The Steps:

You make two batters; pumpkin and cream cheese. Start and end with the pumpkin batter and add a good dollop of cream cheese filling in between. 

Ready for the oven.

 25 minutes later, fluffy golden cupcakes emerge.

After cooling, you have a moist and dense cupcake.

The cream cheese layer wasn't as thick as I thought it would be, but still a nice addition. Maybe more cream cheese filling next time? Or adding little globs of it through the cupcake batter when you fill the liners?

I used a basic cream cheese frosting instead of the whipped brown sugar one the recipe calls for. I didn't have three extra sticks of butter for this recipes frosting!

For half of the frosting, I added cinnamon, ground cloves and nutmeg; the other half I left plain. Once the cupcakes were frosted, I sprinkled them all with nutmeg. Very simple, very delicious.

These cupcakes are moist and have a nice pumpkin flavor. The cream cheese filling adds extra moisture and richness. With a creamy frosting and a little nutmeg you have a delicious fall treat.

Mix - Bake - Frost - Enjoy

Cheesecake-Filled Pumpkin Cupcakes
INGREDIENTS:
One 8-ounce package cream cheese, at room temperature
1/2 cup confectioners' sugar
2 large eggs, plus 5 large egg whites
2 teaspoons pure vanilla extract
1 1/2 cups flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
3/4 teaspoons salt
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 cup light brown sugar
Simmering water
3 sticks (12 ounces) unsalted butter, cut into tablespoon-size pieces and chilled

DIRECTIONS:
Place a rack in the lower third of the oven and preheat to 350°. Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.

In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.

Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.

Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160° on an instant-read thermometer.

Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla. 6. Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes.

Source: Rachael Ray

A Taste of Fall

Pumpkin Cranberry Cookies
These cookies are so moist and delicious! They are the perfect fall treat. 


Side Note: I've misplaced my USB camera cord, so I can't download all of the many photos I took while making these. This lovely picture (and the recipe) is from allrecipes.com.

A pillowy pumpkin cookie is loaded with tart cranberries, fresh orange zest and spiced with cinnamon and nutmeg. It's all in there and it's all so scrumptious! All the flavors really go well together. Don't change a thing! And please, please use FRESH cranberries! The cranberries give these cookies a nice tang that balances out the other flavors. The cranberries also give the cookies a pretty jeweled look. Dried cranberries just wouldn't be the same.


I dipped the tops of the cookies in a powdered sugar cinnamon glaze. The glaze took this from a tasty pumpkin cookie and turned it into a decadent treat!


Try them, you'll love them!

* * * * *

Cranberry Pumpkin Cookies

INGREDIENTS:

1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup solid pack pumpkin puree
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh cranberries
1 teaspoon ground cinnamon*
1 tablespoon orange zest
1/2 cup chopped walnuts**

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

2. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.

3. Bake for 10 to 12 minutes.

* I always up the spices and add a pinch more cinnamon, freshly grated nutmeg, ground ginger and a pinch of cloves.

** You can add whatever nut you like. I left them out, but I 'm sure the cookies would be really good with them. Pecans would be tasty too. 

For the cinnamon glaze, I whisked together sifted powdered sugar, milk, cinnamon and nutmeg. You want the glaze to be thick so it will stick to the cookies and not run off too much.