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Pumpkin Banana Bread with a Chocolate Glaze | JavaCupcake.com

Pumpkin Banana Bread with a Chocolate Glaze

Take your banana bread to the next level by making this simple, delicious Pumpkin Banana Bread with a Chocolate Glaze!  It’s moist, flavorful and so easy to make!

Pumpkin Banana Bread with a Chocolate Glaze | JavaCupcake.com

I’ve teamed up with 25 amazing bloggers to bring you this mouthwatering round-up of incredible Thanksgiving recipes!

So make sure to scroll down to see all the amazing recipes, visit their blogs and enter to win!

Pumpkin Banana Bread with a Chocolate Glaze | JavaCupcake.com

I had a few bananas that need to be made into bread but was tired of the same ole recipe.  So, for this bread since it was just about to be pumpkin season, I thought why don’t I add pumpkin to my traditional batter and see how that turns out?

And that’s what I did!

This recipe made one large loaf and one smaller one to share with a friend.  You can see in the picture above the two sizes I got.  I’m sure you could use two medium size pans to get two of the same size or several small ones or even fill up the big one to the brim!

Pumpkin Banana Bread with a Chocolate Glaze | JavaCupcake.com

Adding a chocolate glaze to the top of my bread was an after thought, but boy am I glad I did!  That bit of extra bitter sweetness is the perfect decadence that makes this bread really special!

That and I used my beautiful new Bavarian porcelain china to enjoy a slice of bread and a cup of tea.  Everything tastes better when it’s served on something pretty!

Pumpkin Banana Bread with a Chocolate Glaze | JavaCupcake.com

Pumpkin Banana Bread

Yield: 2 loaves
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 2 large bananas, mashed
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp pumpkin pie spice
  • 50g dark chocolate, chopped
  • 50g heavy cream

Instructions

  1. Preheat oven to 350F degrees. Grease, flour and line with parchment paper one large 9x5in loaf pan. Prep a second, smaller pan (whatever you have on hand) the same way. This recipe makes enough for one large loaf with some leftover for a smaller as well.
  2. In the bowl of your stand mixer, cream together the butter and sugar for 1 minute. Add the eggs and vanilla and beat together for 2 minutes until light and fluffy.
  3. Mix in the pumpkin puree and the mashed bananas until incorporated. Make sure to scrape the sides of the bowl to ensure everything is mixed together.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice. Add this to the wet mixture in two parts mixing until just combined. Do not over mix!
  5. Pour about 2/3 of the batter into the large prepared pan or enough to fill leaving about 3/4in of the pan free. Pour the remaining in the smaller pan.
  6. Bake for 50-60 minutes or until a toothpick comes out of the center clean. If you underbake the bread will fall in the center. The smaller loaf will take less time, check after 20-30 minutes.
  7. Allow the breads to cool in the pan for 5 minutes before removing to cool completely on a wire rack.
  8. Once cool, melt together the milk and the chocolate slowly in a microwave until smooth. (20 second increments and mix after each, it won't take long)
  9. Pour the chocolate over the loaves and spread gently to the edges. You want most of the chocolate on the top, not the sides. Do not slice until the chocolate has set.

Click on each image or link to check out the recipe & enter to win their giveaway! Remember, more than $1250 in prizes are up for grabs!

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Pumpkin Spice Molasses Cookies | JavaCupcake.com

Pumpkin Spice Molasses Cookies

Imagine your favorite molasses cookies, your favorite ginger cookies and your favorite pumpkin cookies.  Now imagine all three of those cookies rolled into one delicious cookie and you’ve got my Pumpkin Spice Molasses Cookies!

Pumpkin Spice Molasses Cookies | JavaCupcake.com

Every fall, I try to come up with at least one new (to me) recipe whose main ingredient is pumpkin.  This season, I decided to combine my husband’s love for ginger and my love for molasses into a pumpkin cookie perfect for the season.

This recipe didn’t turn out exactly how I imagined it in my head… I was going for a chewy cookie, but these are more cakey.  Which is okay, to be honest because the flavor is out of this world!

Pumpkin Spice Molasses Cookies | JavaCupcake.com

The extra Turbinado sugar added after baking adds just the right amount of sweet crunch to the soft cookie.  I probably at half of these cookies myself.  They were kinda irresistible.

So yeah… try these Pumpkin Spice Molasses Cookies.  They’re not the prettiest… but they are the tastiest!

Happy Baking!

Pumpkin Spice Molasses Cookies

Pumpkin Spice Molasses Cookies

Yield: 3 dozen
Prep Time: 1 hour 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes

Ingredients

  • 3 cups all-purpose flour
  • ½ tsp salt
  • 2 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • ⅓ cup dark molasses
  • 1 egg
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 2 cups Turbinado sugar

Instructions

  1. In the bowl of your stand mixer, cream together the butter and sugar for 1 minute.
  2. While the sugar/butter is creaming, sift together the flour, baking powder, salt, ginger, and cinnamon until well incorporated.
  3. Add the molasses to the butter/sugar and beat until incorporated. Add the egg and mix on high for at least 1 minute until the light and fluffy.
  4. Scrape the sides of the bowl and mix in the pumpkin.
  5. A little at a time with the mixer on low, add the flour and spice mixture. Mix only until just combined.
  6. Separate the dough into four sections. Place each section onto a large piece of plastic wrap. Fold the wrap over the dough then shape it into a log about 8in long. This will be the width of you cookies, so i you want small cookies make the log longer, bigger cookies make the log shorter. Repeat with the remaining dough. Chill the dough for about an hour or until firm enough to cut through.
  7. While the dough is chilling, preheat the oven to 325F degrees. Line 2 large baking sheets with parchment paper.
  8. Once firm, unwrap the dough and cut it in half. Cut those halves in half. And finally cut the quarters in half.
  9. Pour the Turbinado sugar into a bowl or dish and coat each cookie in the sugar then place them 1-2 inches apart on the prepared baking sheet.
  10. Bake 12-17 minutes depending on how cold your dough when you put it in the oven. You want the edges to begin to crisp but the center to remain soft. Under baking will create a wet, under-baked look on top of the cookie.
  11. Cool the cookies on the baking sheet at least 5 minutes before removing to cool on a wire rack. They are soft and fragile, so be gentle. Sprinkle more sugar on top of each cookie while still hot.

Notes

This cookie was inspired by A Family Feast.

 

DIY Painted Pumpkins | JavaCupcake.com

DIY Painted Pumpkins

Happy Fall, Y’all!  It’s officially the first day of Autumn and I’m so excited to share with you a fun, easy DIY Painted Pumpkins Tutorial!

DIY Painted Pumpkins | JavaCupcake.com

I’ve never really been a big fan of carving pumpkins.  It’s a huge mess and I really don’t think they’re all that cool.  Yes, jack-o-lanters are a traditional part of Halloween, but I’m more of a Fall and Autumn person, not  Halloween.  I love everything that Autumn brings… pumpkins, cozy sweaters, boots, Pumpkin Spice Lattes, fires, football, and the turning colors of the trees and leaves.

DIY Painted Pumpkins | JavaCupcake.com

This year, I thought I’d try something a little different.  Instead of carving pumpkins I decided to paint them!  I’m not talking painting funny faces on the pumpkins like you find at the grocery store, but I wanted beautiful, glam, decorative pumpkins!   And in my world that means gold and glitter!

I had a local vendor (Wicked Stickerz) cut the letters for me using her Cricut cutting machine, but you can use any store-bought letters as long as they are stickers.

DIY Painted Pumpkins | JavaCupcake.com

You can paint your pumpkins any color or with any design, but this tutorial is to show you how I made my pumpkins to get you inspired to create your own!

DIY PAINTED PUMPKINS

Supplies

  • 1 large pumpkin with a long, firm stem
  • Mini pumpkins
  • White gloss spray paint
  • Gold metallic spray paint
  • Gold acrylic spray paint
  • Gold glitter & glitter glue
  • Clear coat glossy finish spray paint (optional)
  • 1in round paint dabber
  • 1/2 in paint brush (or any small brush)
  • Plastic paint tray (or something to spray the paint onto for dabbing)
  • Masking tape
  • Newspaper or a work surface that can be painted on
  • Vinyl sticker letters/words (download my letters here to be printed with a sticker cutting machine)
  • Black ribbonDIY Painted Pumpkins | JavaCupcake.com

Instructions (for a large pumpkin)

  1. Prepare the pumpkin by washing the surface and completely drying it.
  2. Tape off the stem completely so it doesn’t get paint on it.
  3. Lay newspaper down on your work surface and place the pumpkin in the center.
  4. According to the instructions on your can of spray paint, spray three coats of white paint on the pumpkin covering it completely.  Don’t worry too much about turning the pumpkin on its side to get the bottom, just do your best to get to the base of the pumpkin so no orange is visible.  Let the white paint dry overnight.
  5. Spray the gold metallic paint onto the paint tray.  Press the round paint dabber into the metallic paint and paint dots in random order on the pumpkin.  There’s no right or wrong way to put the dots on your pumpkin.  If you like a lot of dots, paint a lot and vice versa.  You will need to spray more paint onto the plastic paint tray as you continue to paint with the gold. It dries fast so only spray a little at a time.
  6. Using the small paint brush, paint the stem metallic gold.   Allow the gold to paint to dry over night.DIY Painted Pumpkins | JavaCupcake.com
  7. Apply the vinyl letters carefully to the pumpkin.  Once you press the sticky part onto the pumpkin DO NOT LIFT IT UP for it will remove the paint it is stuck to.  Plan out where you want the letters and commit.  I had a local vendor cut these letters for me using her Cricut machine, but you can buy any sticker letters at the craft store or print them yourself if you have the cutting machine.
  8. Spray the entire pumpkin with a glossy finish spray paint if you plan to keep your pumpkin outside.  This will help protect it from the weather.  I did not spray mine because I plan to keep my pumpkin inside.
  9. Tie a bow around the base of the stem of the pumpkin.  Trim the ends at an angle.

DIY Painted Pumpkins | JavaCupcake.com

Instructions (for mini pumpkins)

  1. Prepare the pumpkins by washing the surface and completely drying them.
  2. Lay newspaper down on your work surface and place a pumpkin in the center.
  3. One at a time and according to the instructions on your can of spray paint, spray three coats of paint on the pumpkin covering it completely.  Allow it to dry completely and gently lay it on its side and spray the bottom of the pumpkin.  Allow it to dry completely.
  4. Repeat with the remaining pumpkins and let them dry completely over night.
  5. Using the glitter glue,  squeeze the glue out of the tube onto the pumpkin in any patter or design you wish.  Words are fun with this step too.  Immediately sprinkle glitter over the top of the glue and tap off any extra.  Allow to dry over night.
  6. For a white pumpkin, paint the stem with the gold acrylic paint and paint dots around the outside.
  7. The possibilities are endless!  Just have fun!

DIY Painted Pumpkins | JavaCupcake.com

Pumpkin Spice Cupcakes | JavaCupcake.com

Pumpkin Spice Cupcakes

Pumpkin season has officially arrived and to get you excited, I’ve made these incredibly delicious Pumpkin Spice Cupcakes!

Pumpkin Spice Cupcakes | JavaCupcake.com

*Red Damask Cupcake Liners from Sweets & Treats Boutique*

You may have noticed on Instagram my obsession with the Starbucks Pumpkin Spice Latte.   My local Starbucks didn’t start selling them until yesterday so I drove all the way to Nurnberg, TWICE, to get my favorite coffee drink!   To tide me over, last week I made these pumpkin spice cupcakes topped with cinnamon cream cheese frosting.

Pumpkin Spice Cupcakes | JavaCupcake.com

The recipe for these cupcakes combines two previous cupcakes I’ve made.  The base starts with the cake from my Pumpkin Chocolate Chip Cupcakes and the frosting is a cinnamon cream cheese frosting from my Mardi Gras Cupcakes.   The two of these elements together topped with a Hershey’s Pumpkin Spice Kiss create the perfect pumpkin cupcake!  I love these even more than I loved my pumpkin chocolate chip cupcakes and I LOVED those!

Pumpkin Spice Cupcakes | JavaCupcake.com

I made these cupcakes for a group of Army wives who were welcoming a new wife into their unit.  The reviews I got after the party were that these cupcakes were not only moist, but so full of pumpkin spice flavor.  And the cream cheese cinnamon frosting paired perfectly with the pumpkin cake.  I’m so thrilled these deserving Army wives were able to enjoy my Pumpkin Spice Cupcakes!

And I hope you will make them and get to enjoy them too!

Happy Pumpkin Everything Season!

Click here to see all my pumpkin recipes!

Pumpkin Spice Cupcakes

Yield: 3+ dozen
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

Pumpkin Spice Cupcakes

  • 5 cups all-purpose flour
  • 3 cups sugar
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 1/t tsp baking soda
  • 1 1/2 - 2 Tbsp pumpkin pie spice
  • 9 eggs, room temperature
  • 3 cups pumpkin puree (NOT pie mix)
  • 3 tsp vanilla extract
  • 3/4 cup sour cream
  • 2 1/4 cup vegetable oil

Cinnamon Cream Cheese Frosting

  • 2 cups unsalted butter, room temperature
  • 12oz cream cheese, soft
  • 3lbs powdered sugar
  • 3 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/4 cup heavy cream
  • 1/16 tsp salt
  • 1 bag Pumpkin Spice Hershey Kisses, unwrapped

Instructions

Pumpkin Spice Cupcakes

  1. Preheat oven to 375 F degrees. Line cupcake pan with liners.
  2. In a large bowl, sift together the flour, sugar, salt, baking powder, baking soda, and pumpkin pie spice.
  3. In a medium bowl, whisk the eggs. Add the pumpkin puree and whisk until combined and smooth.
  4. Mix in the vanilla, sour cream and vegetable oil and whisk until combined.
  5. Pour wet mixture into the dry, flour mixture. Gently fold together until no more dry ingredients can be seen. Make sure to scrape the sides and bottom of the bowl during this process. DO NOT OVERMIX!
  6. Fill the cupcake liners at least ⅔ full with batter.
  7. Bake 15-17 minutes or until a toothpick comes out clean.
  8. Allow to cool in pans for 3-5 minutes before removing to a wire rack to cool completely before frosting.

Cinnamon Cream Cheese Frosting

  1. In the bowl of an electric stand mixer, cream together the butter and cream cheese.
  2. Add the powdered sugar one pound at a time and mix until incorporated after each addition.
  3. Mix in the vanilla extract, salt and cinnamon.
  4. One tablespoon at a time, add the heavy cream until you get the consistency and texture you want.
  5. Scrape the sides and bottom of the bowl and mix for about 15-20 seconds after you have reached that consistency. Do not over work the frosting.

Assembly

  1. Using a Wilton 1M open star tip fitted to a piping bag, fill the bag with frosting.
  2. Pipe a generous swirll of frosting onto the top of each cupcake.
  3. Press a Pumpkin Spice Hershey Kiss into the middle of the frosting and down.

 

Rolled Oatmeal Cookies with Pumpkin Filling - Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch! | JavaCupcake.com

Roll and Cut Oatmeal Cookies with Pumpkin Filling

Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch, these cookies are uniquely amazing!

Rolled Oatmeal Cookies with Pumpkin Filling - Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch!  | JavaCupcake.com

I think Betty Crocker was on to something with these cookies.  I’ve never seen, tasted or made anything quite like these roll and cut oatmeal cookies with pumpkin filling before.  The recipe comes from my favorite cookie cookbook…  Betty Crocker’s Cooky Book circa 1963.  I’ve made cookies from this book so many times, I’ve even blogged about this book before… but the recipes I’ve made have been ones I grew making, the recipes my Mom loved.

Not this time.

This time I took an adventure and I looked on every page of this cookbook until I found a cookie recipe that fit the current season in appearance and flavor… and more importantly I wanted something unique.  A cookie I had never seen before on Pinterest or other blogs. Rolled Oatmeal Cookies with Pumpkin Filling - Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch!  | JavaCupcake.com I’m certain I found just that with these cookies.  These cookies are so unique, they jumped off the page when I saw them in the book. What makes these cookies unique are that they’re a rolled and cut cookie AND they’re filled! Woah.  Rolled and cut oatmeal cookie dough?

Yup.  You read that correctly.

Have you ever rolled and cut oatmeal cookie dough before?  Because I certainly haven’t.  Surprisingly, this dough rolled very easily,  just needed a lot of flour on the counter so it didn’t stick. Rolled Oatmeal Cookies with Pumpkin Filling - Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch!  | JavaCupcake.com The original recipe didn’t call for this, but I topped the cookies with a sprinkling of Sugar in the Raw to add a sweet crunch to the cookie.  It turned out to be the perfect addition to the recipe and really rounded out the flavors and textures.

These roll and cut oatmeal cookies with pumpkin filling are sure to WOW and impress your family and friends with their unique shape and appearance and their flavor.

Try them, you won’t be disappointed!

Enjoy!

Roll and Cut Oatmeal Cookies with Pumpkin Filling

Roll and Cut Oatmeal Cookies with Pumpkin Filling

Yield: 18-20 cookies
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes

Ingredients

Cookies

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup light brown sugar, packed
  • 3/4 cup shortening, cubed
  • 1 egg
  • 1/4 cup molasses
  • 1 cup quick oats
  • 1/4 cup Sugar in the Raw, for garnish

Pumpkin Filling

  • 1 cup pumpkin puree (NOT pumpkin pie mix)
  • 1/2 cup sugar
  • 1 tsp pumpkin pie spice

Instructions

Pumpkin Filling

  1. In a bowl, whisk together the pumpkin puree, sugar and pumpkin pie spice.

Cookies

  1. Preheat oven to 375 F degrees. Line cookie sheet with parchment paper.
  2. In the bowl of your stand mixer, combine the flour, salt and baking soda.
  3. Add the cubed shortening and mix on medium speed until the dough has a coarse meal consistency.
  4. Mix in the sugar, egg and molasses until combined. Scrape the sides of the bowl to make sure everything has been incorporated.
  5. Add the oats and mix until evenly distributed.
  6. Roll dough out 1/8" thick onto a lightly floured board. Cut with 2 5/8" round cutter. Place half the rounds on the prepared cookie sheet.
  7. Put 1 heaping teaspoon of pumpkin pie filling in the center of each round on the cookie sheet and spread just to the edges. NOTE: You do not want the filling to go to the edges or off the side.
  8. Using a small star cutter, cut the center of the remaining discs out. Place the cut disc on top of a filled disc on the prepared cookie sheet.
  9. Using your index finger, press the edges closed to seal.
  10. Brush a very light layer of water onto each cookie and sprinkle Sugar in the Raw over just the dough, not the filling. The water will help the sugar stick to the dough.
  11. Bake for 11-13 minutes or until the bottom edges and tops begin to turn golden brown. At about 11 minutes, gently lift up one of the cookies and check the bottom... if it's golden, they are done.
  12. Immediately remove the cookies to a wire rack to cool.

Storage

  1. The cookies are hard the first day and are great to dunk in tea. They will be come softer and actually taste better on day 2.
  2. Store in an air tight container for up to 4 days.

Notes

Original recipe from Betty Crocker's Cooky Book.

{Classic} Pumpkin Roll | JavaCupcake.com

Classic Pumpkin Roll

This classic pumpkin roll is a classic holiday treat full of great pumpkin and spice flavor and filled with a tart cream cheese filling.  It’s the perfect Fall dessert for any holiday or party!

{Classic} Pumpkin Roll | JavaCupcake.com

My friend Erica has made pumpkin rolls for as long as I’ve known her.  My friend Mareile admitted to making three of them in a span of 2 weeks.  I’ve seen these rolls on countless blogs, magazines and cookbooks.  But, I’ve never made one!

So, today, I ventured into the kitchen to try my hand at what seemed to be a simple, yet beautiful dessert!

The batter seemed simple enough.  Beat eggs and sugar together (no oil or butter though), add the rest of the wet then fold in the dry.  Basic, classic.  Can’t go wrong with the techniques.

{Classic} Pumpkin Roll | JavaCupcake.com

The pan to bake the roll is in is a 15.5in x 10.5in jelly roll pan.  Basically, a jelly roll pan is a cookie sheet with taller sides so you can bake thin layers of cake in them.  You can use this pan for cookies too, so it doesn’t have to sit unused until you make this roll.  It’s a good investment piece to have in your kitchen.

I’m not a huge cream cheese fan, so I wasn’t sure I’d like this pumpkin roll too much.  However, I decided to add a bit of cinnamon and vanilla to the filling to offset the tartness of the cream cheese and add a bit more flavor.   I think the final product was a success!

The hardest part of this process was getting the cake out of the pan and rolling it.  Maybe hard isn’t the right word.  Challenging… scary… uneasy… maybe those are better words.  I’d never just popped a large cake out of pan onto a towel and rolled it up before.  I wasn’t sure how easy or difficult it would be.

You can see that my roll broke in a few places, so when I spread the filling there were holes and that’s why the cake roll isn’t perfect.  That’s okay though… I still think it’s super pretty!

{Classic} Pumpkin Roll | JavaCupcake.com

Surprisingly enough, with the right tools and prep… it was quite simple.  Two big things that I really think helped… 1) the pan was lined and greased well so the cake came out easily and 2) I used a very thin dish towel to roll the cake.  With those two things… I was sure to be successful!

If you’ve never made a pumpkin roll before, I’d suggest trying it.  It was a lot less scary & and more fun than I thought!

Enjoy!

UPDATE: A Java Cupcake reader made this recipe but converted it to metric measurements! Thanks Silvia Happy Bakery!

Classic Pumpkin Roll

Classic Pumpkin Roll

Yield: 10-12 slices
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Ingredients

Pumpkin Roll

  • jelly roll pan (15.5in x 10.5in pan with tall sides)
  • 3 eggs, large
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2/3 cup pumpkin puree
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 teaspoon salt
  • powdered sugar - for rolling
  • clean thin flat kitchen towel

Cream Cheese Filling

  • 8oz cream cheese, room temperature
  • 6 Tbsp unsalted butter, room temperature
  • 1 1/3 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • pinch of salt

Instructions

Pumpkin Roll

  1. Preheat oven to 350 F degrees. Grease a 15.5in x 10.5in jelly roll pan, line with parchment paper & grease then flour the pan.
  2. In the bowl of your stand mixer, mix the eggs and sugar on medium speed until thick.
  3. While the eggs & sugar are mixing, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger together in a small bowl.
  4. Once the eggs and sugar are thick, add the vanilla and pumpkin and mix until combined and smooth.
  5. Add the flour mixture and mix on low speed until just combined and no more flour is visible.
  6. Pour into prepared pan and spread out evenly. Pound the pan on your counter 4-5 times to even out the batter and release any air bubbles.
  7. Bake for 12-14 minutes or until the top springs back to the touch and a toothpick comes out clean.
  8. While baking, lay a thin, flat towel on the counter and sprinkle an even layer of powdered sugar over it.
  9. Remove from the oven and run a butter knife along the edges. Flip the cake out onto the sugared towel. Sprinkle more powdered sugar over the top of the pumpkin roll
  10. Starting with the short end, roll the towel and cake together into a roll.
  11. Place the roll on a wire baking sheet and place in refrigerator to cool completely - about an hour.

Cream Cheese Filling

  1. In the bowl of your stand mixer, cream together the butter and cream cheese.
  2. Mix in the powdered sugar, spice and salt. Scrape the sides of the bowl and mix on high for 30 seconds or until smooth.

Assembly

  1. When ready to fill the roll, remove from the roll from the refrigerator and gently unroll on the counter.
  2. Spread an even layer of cream cheese filling on the inside of the roll.
  3. Gently roll the cake back up - this time, leave out the towel.
  4. Lay out a piece of plastic wrap and sprinkle with powdered sugar. Place roll on top and wrap tightly. Refrigerate for at least 1 hour before serving.

To Serve

  1. Unwrap roll from plastic wrap and place on a serving tray.
  2. Dust powdered sugar over the top of the roll to garnish.
  3. Cut into 3/4 inch slices to serve.

Notes

Original Recipe from Gimme Some Oven

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