pumpkin roll

ingredients

pumpkin cake ingredients

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • optional: powdered sugar (to sprinkle on the top)
  • 1 (8 ounce) brick cream cheese, room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  1. Preheat oven to 375° F.
  2. Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl until combined.
  3. In a separate bowl, whisk eggs and granulated sugar for 1 minute until thick. Add in the vanilla and pumpkin, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.
  4. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking.  (If you’d like the parchment to stick to the bottom of the pan more easily, sprinkle a little bit of water on the pan and then press the parchment paper on top of it.  You can also lightly mist the top of the parchment paper with cooking spray for easier cake release afterwards, although it’s not required.)
  5. Spread the batter evenly into prepared pan.  Bake for 13 to 15 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface.  Then slowly, use your hands to roll the cake — rolling from the short end to the short end — until it is completely rolled up.  Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
  6. While the cake is cooling, make the cream cheese filling (see below).
  7. Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit). Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides.  Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour.
  8. Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar, if you would like.  Then slice* and serve.
  9. If you have leftovers, just re-wrap the pumpkin roll in plastic wrap and store in the refrigerator for up to 3 days.

to make the cream cheese filling

  1. Whisk together cream cheese, powdered sugar, butter and vanilla extract in a mixing bowl until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water.  (You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you’re rolling it up.)

*If you want the cake to be pretty on the very ends, I recommend slicing off about 1/2-inch of the cake on both ends before serving.  Then you’ll definitely see those pretty cream cheese swirls!

 

Whole Wheat Mini Pumpkin Muffins

 

Here's my simple recipe for whole wheat mini pumpkin muffins. They're only 60 calories each!

Ingredients:

    • 1 and 3/4 cups (220g) whole wheat flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon pumpkin pie spice2
    • 2 large Eggland's Best eggs, at room temperature
    • 1/2 cup (95g) lightly packed brown sugar
    • 1 cup (228g) pumpkin puree (not pumpkin pie filling)
    • 1/3 cup (72g) unsalted butter, melted and slightly cooled3
    • 1 teaspoon vanilla extract
    • 1/3 cup (80ml) milk 
    • 1/2 cup (90g) mini chocolate chips

Directions:

  1. Preheat oven to 350°F (177°C). Grease/spray two mini muffin pans with nonstick cooking spray. This recipe makes around 36 muffins, so you will only use half of the 2nd pan. If using mini liners, grease/spray them with cooking spray. Set pans aside.
  2. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together. Set aside. In a medium bowl, whisk the eggs, brown sugar, pumpkin puree, melted butter, vanilla, and milk together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the mini chocolate chips. Fold everything together gently just until combined.
  3. Fill muffin cups around 3/4 - all the way full. Go for about 1 heaping Tablespoon of batter per muffin. Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean. If your oven has hot spots, be sure to rotate the pans during bake time. My muffins took 12 minutes. Remove pans from the oven. Allow muffins to slightly cool before enjoying.
  4. Make ahead tip: Muffins stay fresh in an airtight container at room temperature or in the refrigerator for 5-7 days. Muffins can be frozen up to 3 months. Thaw overnight in the refrigerator and warm to your liking before serving.
 

Caramel Apple Spice Thumbprints

Ingredients:            by sallys baking addiction.com

Topping

  • 1/3 cup (67g) granulated sugar
  • 1/2 teaspoon apple pie spice*

Dough

    • 2 and 1/2 cups (315g) all-purpose flour
    • 1 and 1/2 teaspoons apple pie spice
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup (230g) unsalted butter, softened to room temperature
    • 3/4 cup (150g) granulated sugar
    • 1 large egg, at room temperature
    • 1 and 1/2 teaspoons pure vanilla extract
    • homemade salted caramel

Directions:

  1. Mix the topping ingredients together in a small bowl. Set aside.
  2. Whisk the flour, apple pie spice, baking powder, and salt together in medium bowl. Set aside.
  3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined.
  4. Roll balls of dough, a little less than 1 Tablespoon each (about 1 inch balls), and then roll generously into apple pie spice/sugar mixture to coat. Place dough balls onto a large lined baking sheet. Using your thumb or the end of a spatula (see post above), make an indent into each cookie. If you find that the balls are cracking when you make an indent, use your hands to push back together.
  5. Chill the shaped cookies for at least 2-3 hours and up to 4 days. Cover them if chilling for longer than 3 hours.
  6. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat. Remove chilled and shaped cookies from the refrigerator. Divide between both baking sheets, spacing the cookies about 2-3 inches apart.
  7. Bake for 12 minutes, remove from the oven, and spoon 1/2 teaspoon of caramel into each indentation. If the indents have lost their shape or have puffed up, use the end of a spatula to make an indent again. Place cookies back in the oven for 1-2 more minutes.
  8. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Caramel will set after a couple hours.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week. Store leftover caramel in the refrigerator for up to 2 weeks. You can make and shape the cookie dough and chill it in the refrigerator for up to 4 days, as noted in step 4. Baked and filled cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Pumpkin French Toast Bake

Ingredients        by crunchy creamy sweet.com
  • 1 loaf French or Italian bread cubed
  • 1 cup milk
  • 1 15 oz . can pumpkin puree not pie filling
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons and 1/2 pumpkin pie spice try my Homemade version
  • 1/2 cup packed light brown sugar see note
for the crumb topping:
  • 2 Tablespoons + 1 teaspoon packed brown sugar
  • 2 Tablespoons + 1 teaspoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup + 2 Tablespoons graham cracker crumbs I used plain honey
  • 1/4 cup + 2 Tablespoons all-purpose flour
  • 1/4 cup + 1 Tablespoon butter melted, cooled to room temperature
Instructions
to make the crumb topping:
  1. In a medium mixing bowl, whisk together both sugars, cinnamon, salt, graham cracker crumbs and flour. Add melted butter (cooled!) and stir everything together with a fork until coarse crumbs form.
to make the French toast bake:
  1. Preheat oven to 350 degrees F.
  2. Grease a 13" x 9" baking dish.
  3. Arrange bread cubes in the dish.
  4. In a large mixing bowl, whisk together milk, eggs, pumpkin puree, vanilla, pumpkin pie spice and sugar.
  5. Pour pumpkin mixture over bread cubes. Gently toss to coat. If you are preparing this dish the night before, cover the dish at this point with saran wrap and refrigerate overnight. In the morning, let the dish sit on the counter for 15 minutes, to come to room temperature.
  6. Sprinkle with graham cracker crumb topping.
  7. Bake 38 to 42 minutes, until top is crunchy and egg mixture is set.
  8. Dust with powdered sugar, if desired.
  9. Serve with maple syrup, if desired

chocolate pumpkin cake

Ingredients

 by adashofsanity.com
  • 2 cups sugar
  • ¾ cup oil
  • 3 eggs
  • 1 teaspoon salt
  • 1 ½ teaspoon baking soda
  • ½ cup cocoa
  • 1 teaspoon cinnamon
  • 1 ½ teaspoon baking powder
  • 2 teaspoon vanilla
  • 2 ½ cups flour
  • ½ cup milk
  • 15 ounce canned pumpkin
  • Glaze
  • 3 tablespoons butter, cut into ½ inch squares.
  • ¾ cup dark chocolate chips
  • 1 tablespoon corn syrup
  • 1 cup mini-chocolate chips, for topping

Directions

Mix together sugar, oil and eggs. In a separate bowl combine flour, salt, baking soda, cocoa, and cinnamon and baking powder. With the mixture on medium mix in the flour mixture. Then slowly adding milk and pumpkin. Mix until well combined.

Pour into greased pan.

Bake at 325 for 50-60 minutes.

Let the cake cool until the pan is cool to the touch, this helps it come out of the pan in one beautiful piece. Prepare glaze.

Glaze

In a double boiler over medium heat combine butter, chocolate chips and corn syrup. Stir until completely melted and well incorporated. Drizzle over cake and sprinkle with mini-chocolate chips.

Pumpkin Chocolate Chip Pancakes

Ingredients:                                          by  sallysbakingaddiction.com

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 heaping teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice1
  • 1 cup (180g) semi-sweet chocolate chips
  • 1 and 1/4 cups (305g) pumpkin puree (canned or fresh)
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 large egg
  • 3 Tablespoons (45ml) canola or vegetable oil
  • 1 and 1/2 cups (360ml) whole milk2

Directions:

  1. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips together until combined. Set aside.
  2. I like to mix the wet ingredients in a blender (I love the one that is linked!). This guarantees a smoother batter and breaks down the pumpkin. This is especially necessary if you are using fresh pumpkin puree. Add the pumpkin, brown sugar, egg, oil, and whole milk to a blender and blend on high for 45 seconds until combined. Alternatively, you may whisk by hand or use a hand mixer.
  3. Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is extremely thick. Do not thin it out. Whisk until *just* combined, no more. A few lumps may remain. Taste the batter. If you want to add more spices, go ahead. I usually add more cinnamon.
  4. Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
  5. Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve immediately with your favorite pancake toppings. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.

Pumpkin Cheesecake Muffins

Ingredients:                                      by sallysbakingaddiction.com

Crumb Topping

  • 1/4 cup (50g) packed light or dark brown sugar
  • 1/2 cup (62g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60g) unsalted butter, melted

Pumpkin Muffins

  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice1
  • 2/3 cup (133g) packed light or dark brown sugar2
  • 2 large eggs
  • 1 cup (227g) pumpkin puree
  • 1/2 cup (120ml) vegetable oil (or canola, or melted coconut oil)
  • 1/3 cup (80ml) milk
  • 1 teaspoon vanilla extract

Cheesecake Filling

    • 6 ounces (168g) cream cheese, softened to room temperature
    • 1 egg yolk
    • 1 teaspoon vanilla extract
    • 3 Tablespoons (36g) granulated sugar

Directions:

  1. Preheat oven to 425°F (218°C). Line two muffin sheets with 14 liners or spray with non-stick spray. Set aside.
  2. Make the crumb-topping first: Add the brown sugar, flour, and cinnamon to a small bowl and mix until combined. Add the melted butter and mix until crumbs form. Set aside.
  3. Make the pumpkin muffins: In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together until combined. Set aside. In a medium bowl, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
  4. Make the cheesecake filling: In a medium bowl, beat the cream cheese with an electric handheld (or stand) mixer on medium-high speed until creamy. Add the egg yolk, vanilla extract, and sugar. Beat until combined.
  5. Spoon 1 Tablespoon of pumpkin muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another Tablespoon of muffin batter (or however much batter is needed to fill the cups all the way to the top). Yes, you will fill the muffin cups to the very top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle each muffin evenly with crumb topping and press the topping down into the muffin so it sticks.
  6. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C)3 and continue baking for another 15-16 minutes. The total time these muffins should be in the oven is around 20-21 minutes. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat. Muffins taste best on the same day, though they may be stored covered tightly at room temperature for 3 days or in the refrigerator for 5 days.
  7. Make ahead tip: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave if desired.

Pumpkin Pie Pop Tarts

Yield: 8 tarts                                by cookingclassy.com

Ingredients

Crust

  • 2 cups + 2 Tbsp all-purpose flour , plus more for rolling
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 cup unsalted butter , cold and diced into 1/2-inch cubes
  • 4 - 5 Tbsp ice water

Filling

  • 1 cup pumpkin puree
  • 1/4 cup (2 oz) cream cheese, softened slightly (just don't melt)
  • 2 Tbsp granulated sugar
  • 2 Tbsp packed light-brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp of nutmeg
  • 1/8 tsp allspice
  • 1 pinch salt
  • 1 large egg yolk
  • 1/2 tsp vanilla extract

Icing

  • 1 cup powdered sugar
  • 2 Tbsp half and half , plus more as needed
  • 1/4 tsp vanilla extract

Instructions

  1. For the crust:
  2. In a food processor pulse together flour, salt and granulated sugar. Add butter and pulse mixture until resembles coarse meal (it won't really come together in pieces much at this point, so don't over-process, just pulse until butter is no longer in large pieces). Add 4 Tbsp water and pulse several times, if it doesn't come together in clumps add remaining 1 Tbsp water. Drop mixture onto a clean surface, gather dough into a ball then divide into two portions. Shape each portion into about a 5-inch disk. Cover each with plastic wrap and chill 1 hour. Meanwhile prepare filling.
  3. For the pumpkin pie filling:
  4. To a mixing bowl, add cream cheese, granulated sugar and brown sugar. Using a rubber spatula, stir mixture to blend, while running spatula against bowl to smooth any lumps. Lay pumpkin puree on several layers of paper towels. Wrap and press to soak some of the excess moisture from pumpkin, until you have 3/4 cup pumpkin puree. Add reduced pumpkin puree to cream cheese mixture along with cinnamon, ginger, nutmeg, allspice and salt and stir. Mix in egg yolk and vanilla extract. Cover bowl and chill until ready to assemble pop tarts.
  5. To assemble pop tarts:
  6. Line two large, rimmed baking sheets with parchment paper or Silpats. Working with 1 chilled disk of dough at a time (keep other in fridge to chill), roll dough out onto a floured surface to about 13 by 11-inch rectangle (when edges start to crack a little when rolling, seal them and continue rolling), then trim edges to get a 12 by 10-inch rectangle (to even the edges). Then cut into eight 5 by 3-inch rectangles (cut in half through the longness then three cuts through the opposite).
  7. Arrange 4 of the rectangles, spaced evenly apart on prepared baking sheet. Spread a slightly heaping 1 1/2 tablespoons of pumpkin pie filling evenly down the center of each rectangle, leaving about a 3/4-inch rim on all sides uncoated. Dampen fingertips with water and run along uncoated edges of pop tarts. Top each with another rectangle, then seal edges with your fingertips, then reseal with a fork (I didn't seal with the fork, I just did a double seal with my fingertips because I wanted them to look more like the real thing). Poke the top center of each tart 3 times with a fork. Cover and transfer to freezer to chill at least 2 hours or up to one week. Repeat process with remaining disk of dough.
  8. After chilling, position one oven rack near top third of the oven and a second oven rack near bottom third of the oven. Preheat oven to 375 degrees. Bake frozen tarts until golden, rotating racks once halfway through baking, about 25 - 30 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely before icing.
  9. For the icing:
  10. In a mixing bowl whisk together all icing ingredients well then add more half and half about 1/2 tsp at a time to reach desired consistency. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with sprinkles if desired and allow glaze to set at room temperature. Store in an airtight container.

Baked Buttermilk Pumpkin Doughnuts with Hot Cocoa Glaze

prep time 10 minutus                                                 by halfbakedharvest.com
 cook time 20 minutes
 servings makes 12 doughnuts

Ingredients

Glaze

Instructions

  1. Preheat the oven to 350 degrees F. Spray a 6-cup doughnut pan with nonstick cooking spray or lightly grease with butter.
  2. In a large mixing bowl, combine the flour, baking powder, salt and cinnamon. In another medium mixing bowl, whisk together the eggs, brown sugar, canola oil, pumpkin puree, buttermilk and vanilla until smooth. Pour the wet ingredients into the dry and mix until the batter is smooth.
  3. Spoon the batter into the doughnut molds, filling to just below the top of each mold, 1/8 to 1/4-inch (3 to 6 mm) from the top. Bake for 20 to 26 minutes until lightly golden brown around the edges. The doughnuts are supposed to have a gooey center. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool for 5 to 10 minutes before glazing. Repeat with the remaining batter.
  4. To make the glaze, heat the milk until it begins to steam, remove from the heat and stir in the instant coffee. Allow to sit a minute or two and then whisk in the powdered sugar, cocoa powder, vanilla and salt until smooth. If the glaze is too thin, just add more powdered sugar until your desired thickness is reached. If the glaze is too thick, thin with more milk.
  5. Once the doughnuts have cooled, invert the doughnut into the glaze and let the excess drip off. If desired, sprinkle with chopped chocolate and pecans. The doughnuts can be stored, in an airtight container for up to 3 days. Enjoy!

Quick pumpkin cinnamon rolls

 from www.DessertForTwo.com

YIELDS 4

15 minPrep Time

17 minCook Time

32 minTotal Time

    • 3/4 cup all-purpose flour
    • 2 tablespoons granulated sugar, divided use
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/8 teaspoon salt
    • 2 tablespoons milk
    • 1/4 cup pumpkin puree
    • 4 tablespoons unsalted butter, divided use
    • 1 teaspoon apple cider vinegar
    • 3 tablespoons light brown sugar
    • 3/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground ginger
For the glaze
  • 1/3 cup powdered sugar
  • 2-3 tablespoons heavy cream

Instructions

  1. Preheat the oven to 375, and spray 4 cups in a muffin pan with cooking spray (or use extra melted butter).
  2. Combine the flour, 1 tablespoon of the sugar, baking powder, baking soda, and salt in a medium bowl.
  3. In a small measuring cup, combine the milk, pumpkin, vinegar, and 2 tablespoons of the melted butter.
  4. Add the wet ingredients to the dry, and stir until a soft dough forms.
  5. Heavily flour a work surface, and pat the dough out into a rectangle about 6" long. Use plenty of flour as you go.
  6. Pour the remaining 2 tablespoons of melted butter on top of the dough.
  7. Combine the brown sugar, cinnamon, cloves, ginger and remaining 1 tablespoon of granulated sugar. Press this mixture lightly into the butter on top of the dough. Carefully, roll the dough up starting with the long side. Roll away from you. When you get to the end of the dough, pinch the entire seam shut.
  8. Cut the dough into 4 equal pieces, drop into the greased muffin cups, and bake for 14-15 minutes.
  9. Meanwhile, stir together the powdered sugar and cream. Add enough cream to achieve a pourable consistency.
  10. When the cinnamon rolls come out of the oven, drizzle with frosting and serve.