The Secret Ingredient is Pumpkin
The Secret Ingredient Here are two Pumpkin recipes that I always enjoy and I wonder why I only think of these in the fall? I remember from my youth the classic Pumpkin Cake Roll. How can the marriage of pumpkin...
Here are two Pumpkin recipes that I always enjoy and I wonder why I only think of these in the fall? I remember from my youth the classic Pumpkin Cake Roll. How can the marriage of pumpkin and cream cheese not be magical? I will admit that I always have doubled the cream cheese filling because you can never get enough of a good thing! The recipe below reflects my changes. I think I fell in love with the presentation early on, but the moist cake and rich filling is simple elegance.
A few years ago a neighbor shared a version of Pumpkin Pie Bars at the ‘Hood Halloween Festivities. I have since changed up this recipe as my crew really likes the top streusel topping more so I have transformed this into a pie plate or square baking dish to allow for ample topping.
Pumpkin Cake Roll
Ingredients for the Cake Roll:
- 3 eggs
- 1 cup sugar
- ¾ cup all-purpose flout
- ¾ cup canned pumpkin
- 1 teaspoon baking powder
- 1 ½ teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon ground nutmeg ( freshly ground is always best!)
- 1 teaspoon lemon juice
- 1 cup finely chopped pecans ( walnuts or almonds could be substitutes, but I love my pecans)
- Confectioners’ sugar
Ingredients for the Filling:
- 12 ounces of cream cheese, softened
- ½ cup butter softened
- 2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- Line a greased 15 x 10 x 1 baking sheet with wax or parchment paper and grease the paper too.
- In a mixing bowl, beat the eggs for 5 minutes. Then add in the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg. Mix well.
- Add in lemon juice and then spread evenly into prepared pan and sprinkle with finely chopped pecans.
- Bake at 375 degrees for 15 minutes or until the cake springs back when lightly touched.
- Cool for five minutes.
- Turn the cake unto a clean and dry kitchen towel dusted with Confectioners’ sugar. I have learned to sift this sugar for the best dusting results!
- Gently peel off waxed/parchment paper.
- Roll the cake up in the towel, jelly roll style, starting with the short side.
- Cool completely on a wire rack.
- While your cake is cooling, in a mixing bowl, combine the filling ingredients; beat until smooth.
- Unroll the cake, spread the filling over the cake to within ½ inch of the edges.
- Roll-up again, placing seam side down on your serving platter.
- Cover and refrigerate at least an hour before serving. Can be made the day ahead.
***If you do not pre-roll this cake for cooling, you risk the cake crumbling. I have learned this lesson!
Pumpkin Streusel Pie
- 1 1/3 cup all-purpose flour
- ½ cup brown sugar, firmly packed
- ¾ cup sugar, divided
- ¾ cup cold butter, cut into small cubes
- 1 cup old fashioned or quick oats, uncooked
- ½ cup pecans, chopped
- 8 ounces cream cheese, softened
- 3 eggs
- 15 ounce can of pumpkin
- 1 tablespoon pumpkin pie spice
*** If you cannot find Pumpkin Spice, you can create your own by combining 1 teaspoon each of ground cinnamon, ground nutmeg and allspice.
- Preheat an oven to 350 degrees.
- Grease the bottom and sides of the pie or square plate. If you are desiring to create small bite-sized bars, line with foil creating foil handles for easier removal. Grease this foil as well as the bottom of the square plate for best results.
- Mix the flour, brown sugar and ¼ cup of the granulated sugar in a medium bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in oats and pecans.
- Reserve at least 1 ½ - 1 ¾ cups of this oat mixture for the topping( again we like a lot of Streusel)
- Bake for about 15 minutes.
- Beat the cream cheese, remaining ½ cup granulated sugar, eggs, pumpkin, and pumpkin pie spice in a mixer on a medium speed until well blended.
- Pour over the crust, sprinkle with the reserved crumb mixture.
- Bake for 20 – 30 minutes. Lift from the pan if you created the foil lining and cool completely.
- Cut into bars or serve as pie slices.
- This can be served slightly warm, but prefer this with a bit of a chill to bring out the flavors.
What is your favorite pumpkin recipe?