Pumpkin Roll

This is one of our Mom's most requested dishes for Thanksgiving. We are not kidding when we say that people start calling her over a month before Thanksgiving requesting she make her pumpking roll.

Roll Ingredients: 3 eggs
2/3 cups sugar
2/4 cup self-rising flour
3/4 cup pumpkin pie mix
1 teaspoon soda
1 teaspoon vanilla

Frosting Ingredients:
3 - 8oz cream cheese
2 - 8oz cool whip
2 cups powdered sugar
dash of vanilla

Directions:
1. Preheat oven to 350 degrees F.
2. Take a 15x9 cookie sheet and spread a piece of wax paper over it.
3. Spray nonstick cooking spray on the wax paper.
4. Mix all of the roll ingredients together. 5. Spread over the cookie sheet evenly. 6. Bake 15 minutes or until done. 7. Spread a clean tea towel on table.
8. Turn pumpkin roll onto tea towel. Pull off the wax paper and roll up the tea towel. 9. Allow roll to cool.
10. Beat with a mixer the icing ingredients until well blended. 11. When the roll cools, unroll it and spread with icing. 12. Roll it back up.
13. Slice it and store in a container with was paper between layers. Store in the refridgerator. The icing makes enough for 4 rolls. So repeat the roll making process 3 more times. This item freezes very well. You can make it for Thanksgiving and store a couple rolls in the freezer for Christmas.

Happy Baking,
Sunny & Star

Pumpkin Whoopie Pies

We always associate pumpkin with fall. This recipe is easy and makes adorable little cakes. We can see eating this all fall and winter. And if you are having a Halloween party this would be a perfect finger food to make.

Ingredients for the Maple Filling: 1 cup powdered sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
1 7-ounce jar marshmallow creme
2 teaspoons maple extract

* We had to make two batches of the filling.

Directions for Filling:

1. Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. 2. Add marshmallow creme and maple extract; beat until blended and smooth. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Ingredients for Cake: 3 cups all purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
3/4 cup sugar
1/2 cup vegetable oil
3 large eggs
1 15-ounce can pure pumpkin
1/2 cup milk
Nonstick vegetable oil spray

Directions for Cake:

1. Sift first 7 ingredients into large bowl. 2. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. 3. Beat in pumpkin. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. 4. Cover and chill batter 1 hour.
5. Preheat oven to 350 degrees F.
6. Line baking sheets with parchment paper and lightly with nonstick spray. Spoon batter onto baking sheet to form cakes. We found that it was easiest to use a small cookie scooper. 7. Bake cakes until tester inserted into centers comes out clean. It took ours about 10 minutes. If you make larger ones it will take a few extra minutes to bake. 8. Cool completely on a wire rack. Then remove from the baking sheet with a metal spatal.
9. Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.
10. Spoon about 2 tablespoons filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling. Store in single layer in airtight container at room temperature. Enjoy! The maple filling was very fluffy and the cakes were very light and moist. Everyone who tried these loved them and requested that we make them again soon.

Happy baking,
Sunny & Star