Amanda’s perfect pumpkin recipes

Amanda Carney
Online Editor

It’s finally fall, and that means one thing – it’s official pumpkin season. Weather it’s carving pumpkins, eating pumpkin foods or drinking pumpkin drinks.
One of my favorite parts of fall is baking anything with pumpkin in it. My top three pumpkin recipes are pumpkin cookies, pumpkin cake roll, and pumpkin bread.
Pumpkin cookies are my number one fall recipe. This recipe is extremely easy to follow and non-time consuming. I often add cream chesses once the cookies are done cooling to add extra flavor.
Pumpkin Cake Roll is my second favorite fall thing to bake. I love baking this because it is a recipe me and my mom have been following for years. We found this recipe from Taste of Home online. If you want to bake this, I suggest having ample time to bake before starting this recipe.
I had to add the classic pumpkin bread to my top three favorite fall foods to bake. This is one of my favorites to bake because it is an easy to follow precipice, you can even turn the bread into muffins. I often bake this the night before a busy day and grab a slice to go in to the morning.
Pumpkin Cookies
2 Cups Flour
1 ¼ teaspoons Baking Power
1 teaspoon Baking Soda
1 ½ teaspoon Pumpkin Spice
½ teaspoon Salt
2 Eggs
1 ¼ Cups Brown Sugar
½ Cup Canola Oil
1 teaspoon Vanilla Extract
1 Cup Pumpkin
Bake at 375 degrees for 10-12 minutes. Fill free to add cream cheese frosting for extra flavor.
Pumpkin Cake Roll
3 eggs separated
1 Cup Sugar
2/3 Cup canned pumpkin
¾ Cup flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
1/8 teaspoon salt
Filling:
1 package cream chess, softened
2 teaspoons butter softened
1 Cup confectioners’ sugar
¾ teaspoon vanilla extract
Directions: Line a 15-in. x 1-in. backing pan with waxed paper; grease the paper and set aside. In a large bowl beat egg yolk on high speed until thick and lemon-colored. Gradually add ½ Cup sugar and pumpkin, beat on high until sugar is almost dissolved. In a small bowl, beat egg whites until soft peaks from. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture, Combine the flour, baking soda, cinnamon and salt and gently fold into pumpkin mixture. Spread into prepared pan. Bake at 375 for 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool Completely on a wire rack. In a mixing bowl, combine cream cheese, butter confectioners’ sugar and vanilla; beat until smooth. Unroll cake; spread filling evenly. Tool up again. Cover and freeze until firm. Enjoy!
Pumpkin Bread
1 ½ Cups Flour
1 Cup firmly packed Brown Sugar
1 Cup canned Pumpkin
¼ Cup Canola Oil
2 Eggs
¼ Cup Apple Sauce
2 teaspoons Pumpkin Spice
½ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
Heat oven to 350 degrees F. Bake 40 to 45 minutes.

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