Pumpkin Roll Recipe by @DonnaFaz #mgtab

Pumpkin Roll RecipeNovember brings cool, crisp temperatures, gorgeous colorful leaves, delicious family feasts, and Pumpkin Roll! My family goes crazy for Pumpkin Roll. In this Pumpkin Roll recipe, I use a ready-made spice blend that includes cinnamon, ginger, cloves, and allspice… all the tastes that celebrate autumn.

Pumpkin Roll Recipe

Ingredients for the Pumpkin Roll cake:

3/4 cup all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice blend
1/4 teaspoon salt
3 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2/3 cup canned pumpkin

Ingredients for the Pumpkin Roll filling:

1 8 oz. package cream cheese, softened
1 cup powdered sugar
4 tablespoons butter, softened
1 teaspoon vanilla extract
More powdered sugar for garnish if desired

Instructions:

  1. For cake: Preheat oven to 375° F. Grease a 15 x 10-inch jelly roll pan; line with parchment paper. Allow 2-inches of overhang on the 15-inch sides of the pan for easy removal. Spray the parchment with baking spray so it will peel off the cake.
  2. Combine flour, baking powder, spice mix, and salt in small bowl. Beat eggs and the white and brown sugars in larger mixer bowl until thick. Beat in pumpkin. Gently stir in flour mixture. Spread evenly into prepared pan.
  3. Bake for 13-15 minutes or until top of cake springs back when lightly touched. Immediately loosen and turn cake onto a clean, dry cotton towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
  4. For filling: Beat cream cheese, powdered sugar, butter, and vanilla in small mixer bowl until smooth.
  5. Carefully unroll cooled cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate Pumpkin Roll at least four hours. Sprinkle with powdered sugar before serving, if desired.

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Harvest Cookies Recipe – Autumn Desserts

Harvest CookieI came up with this recipe because I had some canned pumpkin left over from making
Thanksgiving dinner. My husband loves molasses, so I decided to add a dash of that. And who doesn’t love the taste of pumpkin pie spice? It’s warm, aromatic, and makes you feel like you’re wrapped in a hug. The results of this recipe were outstanding.

Soft and sumptuous, these dark Harvest Cookies are moist and cake-like. They’re rich with the flavors of autumn and absolutely delicious paired with hot tea or coffee. This is one of my favorite Autumn Desserts. Try them, you will love them!

Harvest Cookies

2 1/3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
8 tablespoons butter, room temperature
1 cup brown sugar, packed
1/4 cup molasses
2/3 cup pumpkin puree
1 large egg

  1. Pre-heat oven to 350° F and line 2 baking sheets with Exopat or parchment paper.
  1. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Set aside.
  1. In a second bowl, beat the butter and brown sugar until well incorporated. Add the molasses, pumpkin, and egg. Stir until all the ingredients are mixed well.Harvest Cookies 2
  1. Pour the wet ingredients into the bowl containing the dry ingredients, scraping the bowl to get every last bit of deliciousness! Stir everything together just until all the flour is incorporated. Do not over-mix. You will have a very soft dough.
  1. Using two teaspoons, scoop small balls of dough onto the baking sheets (see picture), about twelve to a sheet. Do not crowd. Bake for 10-12 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let the cookies cool a couple of minutes on the sheets before transferring them to a cooling rack. Makes about 2 1/2 cookies.
  1. Make a cup of your favorite tea and enjoy!

I hope you enjoy Harvest Cookies Recipes – Autumn Desserts. What autumn desserts are your favorite?

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