Blogger Friend School Assignment #7

Yummy! I love pumpkin pies, pumpkin roll, and pumpkin whoopie pies… I also really enjoy carving pumpkins even though we weren’t able to do it this year. Unfortunately, not gutting the pumpkins means that we didn’t get to roast pumpkins seeds. But, I still have some yummy recipes to share. Enjoy!!


Libby’s Pumpkin Roll

Delicious and easy to make.

Prep: 45 min – Cook: 15 min – Cool: 60 min

CAKE:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY’S 100% Pure Pumpkin
1 cup walnuts (optional), chopped

FILLING:
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine (we recommend LAND O LAKES® Butter), softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

FOR CAKE:
PREHEAT oven to 375°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Makes 10 servings

Note: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Pumpkin Whoopie Pies

3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp.cinnamon
1 tsp.ginger
1/2 tsp. ground cloves
2 1/2 cups brown sugar
1 cup vegetable oil
2 eggs
2 cups pumpkin
1 tsp. vanilla
Preparation –
Combine flour, baking powder, baking soda, and spices in a mixing bowl; set aside. In a separate mixing bowl, cream together sugar, oil, eggs, pumpkin and vanilla. Mix all ingredients together. Bake as drop cookies. Drop by rounded tablespoons full onto ungreased non-stick cookie sheets and bake at 350° for 10 to 12 minutes or until center of cookie springs back when lightly pressed. Cool thoroughly on wire racks or paper towels before spreading with filling.
filling

2 egg whites
2 tsp. vanilla
4 T. flour
4 T. milk
4 cups confectioners sugar
1 1/2 cups vegetable shortening
Preparation –
Beat egg whites until stiff; set aside. Combine other ingredients and beat very hard – several minutes at high speed. Mix in beaten egg whites. To make whoopie pies – Spread a generous amount of filling on a completely cooled cookie, then top with another cookie. Wrap each whoopie pie individually in plastic wrap.

My verse for this week is…

Psalm 55:22 “Cast your cares on the Lord and he will sustain you; he will never let the righteous fall.”