Pumpkin Roll with Cream Cheese Filling

I mentioned we bought all of our appliances over Labor Day weekend, so now I spend a lot of time dreaming of all the amazing things I am going to make when we finally move into our house. Sadly I need to stop dreaming and start cooking actual meals for my family now, I just can't seem to find the motivation. I did order Whitney's cookbook so I am hoping once it comes that I will be inspired.

I did however make a very delicious Sunday treat, one of our favorites, and I tried to hurry and snap a picture before it was eaten. I am no good at staging food, and my family is usually not very patient while I try, so this is what we get. But I promise the recipe is SO good and so easy!!

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Pumpkin Roll with Cream Cheese Filling

Ingredients:

For the Roll:

3/4 cups Flour
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Cinnamon
1/2 teaspoons Cloves
1/4 teaspoons salt
3 Whole Eggs
1 Cup White Sugar
1 Cup Pure Pumpkin
Powdered Sugar (for powdering your kitchen towel)

For the Cream Cheese Filling:

8 Ounces Cream Cheese, softened
6 Tablespoons Butter, softened
1 Cup Powdered Sugar
1 teaspoon Vanilla Extract

Instructions:

For the Roll:

Preheat oven to 375 degrees F. Grease a 17x11 jelly-roll pan. Line with parchment paper and then grease and flour the pan.

Sprinkle a thin, cotton, kitchen towel with powdered sugar.

In a bowl combine: flour, baking powder, baking soda, cinnamon, cloves, and salt.

In a separate bowl (I use my Kitchen Aid with the whisk attachment on medium speed) mix the eggs and sugar until the mixture is thick. Beat in the canned pumpkin. Add the flour mixture and stir until combined.

Spread evenly into prepared pan.

Bake for 13 minutes or until the the top of the cake springs back when touched. Immediately turn the cake onto the prepared towel. Slowly peel off the wax paper. Roll the cake up in the towel, starting with the narrow end. Cool on a wire rack.

For the filling:

Beat the cream cheese, butter, powdered sugar, and vanilla in a bowl until smooth.

Unroll the cooled cake and remove the towel. Spread the cream cheese filling over the cake and then reroll the cake.

You can eat this right away, but it is even better when you let it sit in the fridge for an hour first (or the freezer for 1/2 hour if you are a little impatient like we are)

If there is any left over store it in a container with a lid in the refrigerator.

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Now to come up with something for dinner, wish me luck!!

Baked Apple Hootananies

I have a personal rule, no pumpkin until after Labor day. Fall is my favorite time of year for so many reasons with Fall baking at the very top of that list. Well Monday I broke that rule when I made Pumpkin waffles with toasted Walnuts, from there it was all downhill.

This morning I had planned on making Hootananies for my family (AKA German Pancakes), but then I decided since I had already broke my own rule why not keep going so I mixed up a batch of Baked Apple Hootananies.

Of course they were a HUGE hit.

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Baked Apple Hootananies

1/2 C Butter
2 Medium Apples sliced 1/8 inch thick slices (I love Granny Smith, but I used Fuji this morning)
3 Tablespoons Dark Brown Sugar
1/2 Tsp Cinnamon
1/2 Tsp Nutmeg

6 Eggs
1 C Flour
1/4 C Sugar
1 Tsp Salt
1 Cup Milk
1 tsp Vanilla

Preheat oven to 400 degrees. Slice butter into cubes and place in the bottom of a 9 x 13 pan. Place pan in the cold oven so the butter will melt while the oven is preheating, keep an eye on it so the butter does not burn.

When butter is melted spread the apples evenly over the butter and then sprinkle with the brown sugar, cinnamon, and nutmeg.

Bake for 10 minutes.

Meanwhile combine the eggs, flour, sugar, and salt until the mixture is smooth. Add in the milk and vanilla and mix until combined. When the apples are done pour the egg mixture over top, return pan to the oven, and bake for 24 minutes.

Top with syrup or powdered sugar and enjoy!!