I’ve been making this cream cheese frosted pumpkin roll for years, and it always turns out fabulous! One year I even sold 15 whole rolls under the name Pixiedust Bakery; it really is the best recipe for this dessert that I’ve ever come across!
Best Pumpkin Roll Recipe
Makes 12 slices
1 cup white sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
Confectioners’ sugar for dusting
1 cup confectioners’ sugar
3/4 teaspoon vanilla extract
2 tablespoons butter, softened
8 ounces cream cheese
Preheat oven to 375 degrees. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top. Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioner’s sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
To Make Filling: Mix confectioner’s sugar, vanilla, butter or margarine, and cream cheese together till smooth. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners’ sugar, if desired.
Sadly another unhealthy favorite of my family, these were cookies that my hubby was raised on, and quickly became a seasonal favorite in our household…
Pumpkin Chocolate Chip Cookies
Makes about 60 cookies
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool.
And finally, a healthier vegan recipe that we just tried last week. This one is a little complex, but delicious! My girls were begging for more!
Oatmeal Pumpkin Loaf
2 cups oat flour (homemade from rolled oats – see directions)
3/4 tsp salt
1 heaping Tbsp baking powder
3/4 tsp cinnamon + 1/4 tsp ginger powder (optional)+ 1/8 tsp nutmeg(optional) + pinch cayenne (optional)
Note: If there is a chilled ingredient the coconut oil will solidify making the mixture clumpy. Warm all chilled ingredients…
1 cup almond milk (room temperature, or slightly warm)
3 tsp ground flax seeds (or substitute with chia seeds)
1 tsp vanilla extract
1 1/2 cups canned unsweetened pumpkin puree
1/3 cup coconut oil, melted (organic)
1/2 to 3/4 cup maple syrup OR raw cane sugar
topping: sprinkle of sugar + oats + lemon zest
1. Preheat oven to 415 degrees.
2. Make your oat flour by grinding whole rolled oats in a food processor or blender until a fine powder texture is reached.
3. Combine all the dry ingredients in a large mixing bowl.
4. Combine all wet ingredients in a blender and process for a few minutes on lowest setting. This will help activate the flax seeds as an “egg replacer.”
5. Fold the wet mixture into the dry mixture until a thick, wet batter is formed.
6. Grease your loaf pan very well using coconut oil or coconut oil spray. Pour batter into pan.
7. Bake at 415 degrees for 20 minutes. Then reduce heat to 395 and bake for an additional 25 minutes. About 40-50 minutes total should be about right. You can check to see if you bread is done by using the toothpick test. Cool for a good 30 minutes before removing from pan.
As this recipe is a recent addition to our kitchen, it has a link, please click here to see it in its original form: KBlog – Oatmeal Pumpkin Bread