more rockin' pumpkin recipes

Pumpkin Roll


Pumpkin Cake


Pumpkin Roll---------------------

3 eggs
1 cup sugar
2/3 cup pumpkin (canned)
1 tsp lemon juice
1 cup flour
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
dash of ground cloves
powdered sugar (to sprinkle on towel)

Beat eggs together in large bowl. Slowly add sugar, pumpkin & lemon juice. Sift flour and baking powder together and add while mixing. Add salt and spices. Grease large cookie sheet with shortening. Pour mixture into cookie sheet and spread out evenly. Bake at 375 degrees for 15 minutes. Remove from oven and run knife around edges then immediately turn onto a kitchen towel dusted with powdered sugar. Roll cake in the towel and let it cool. Unroll and spread with filling. Roll again tightly; wrap the pumpkin roll in wax paper and ten aluminum foil. store in freezer until ready to serve.

Filling---------------------
1 cup powdered sugar
1 tsp vanilla
1 pkg 8 oz. cream cheese
4 Tbsp. butter

All ingredients must be at room temperature. Beat all ingredients together until smooth and creamy.


Pumpkin Cake------------------
1 box of yellow cake mix
4 eggs
1 cube + 3 Tbsp margarine or butter
1/2 c white sugar
1 cup milk
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/8 tsp cloves
1 can pumpkin (30 oz.)

Preheat oven to 350. Save 1 cup of the cake mix for topping later. Mix the rest of cake mix, 1 egg, and 1 cube of softened butter. Press into a 9x13 cake pan. Mix 3 eggs and the 1 cup of milk with the pumpkin, then add the spices. Spread that into the cake pan over the cake mixture. Mix the remaining cup of cake mix with the 1/2 cup sugar and 1 more tsp of cinnamon. Cut in the 2 Tbsp of soft butter and sprinkle over top of the pumpkin filling. Bake at 350 for 60 minutes or until cake bottom is done (do knife check).