Pumpkin Roll

Another pumpkin recipe!  These pumpkin rolls are much easier to make than they look.  They are moist and a great dessert to make if you want something that looks special.  You can also make them in advance and keep them in your freezer for spur-of-the-moment guests.  Recipe from Libby's Pumpkin.

Pumpkin Roll

Ingredients

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, chopped (optional)

FILLING

1 pkg. (8 oz.) cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

Powdered sugar (optional for decoration)

Directions

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 granulated 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. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) 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, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. 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.

COOKING TIP:

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

Pumpkin Pie Bars

I love the crackly top on these bars.  Another yummy pumpkin dessert.  Best served with some whipped cream and a dash of cinnamon or pumpkin pie spice on top. Mmmm...

(By the way...the cake mix I used in this photo had black and orange sprinkles in it in case you were wondering what those spots were or why yours doesn't have spots when you make it =)

Pumpkin Pie Bars

Crust:

1 yellow cake mix (reserve 1 cup dry cake mix and set aside)

1 egg

1 stick (1/2 cup) butter, melted

Combine dry cake mix, egg, and melted butter.  Press into a 9x13 baking dish.

Filling:

1-1/2 cups canned pumpkin (not pumpkin pie filling)

3/4 cup sugar

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. cloves

1/2 tsp. ginger

12 oz. can evaporated milk

2 eggs

Beat together until smooth.  Pour over crust layer.

Topping:

1 cup reserved cake mix

1/2 cup sugar

1 tsp. cinnamon

3 Tbsp. butter, room temp

chopped nuts, optional

Mix dry ingredients.  Work in butter with fork until crumbly.  Sprinkle over filling layer.  Bake in 350 degree oven for 1 hour.  (Check around 45 minutes as oven temperatures vary.)  Cool.  Serve with whipped cream and sprinkled cinnamon or pumpkin pie spice.

Pumpkin Lentil Soup

Yet another spin-off of my favorite pumpkin soup.  But I pretty much think that anything with pumpkin in it is the best!  I used orange lentils and they just disappeared in this soup!  Perfect match!  This soup is packed with veggies, protein, and...fiber!  You could make this in a Crockpot and enjoy the smells all day.

Pumpkin Lentil Soup

2 carrots, diced

2 stalks celery, diced

1 small onion, diced

4-6 mushrooms, diced

1 head of broccoli, chopped (or you can use frozen)

1/2 cup lentils, sorted and rinsed

8 oz. whole wheat noodles (uncooked)

1 can pumpkin

32 oz. vegetable stock

4 cups water

1/4-1/2 tsp. allspice (start out with the smaller amount and see how "spicy" you like it.  I like it "spicy"!)

salt & pepper to taste

Saute carrots, celery, onion, and mushrooms for about 5 minutes in a large soup pot.  Add lentils, vegetable stock and water and bring to a boil.  Turn down to med-lo and simmer for 25 minutes.  Turn burner up to about med-hi.  Add noodles and cook for an additional 10 minutes.  Add broccoli during last 5 minutes or so.  You don't want to cook the broccoli too long or it will lose its pretty green color (but if you do it will still taste good.) Stir in one can of pumpkin.  Add allspice, salt, and pepper.  Enjoy!

Quick and Easy Pumpkin Spice Cookies

You can't make a cookie that's easier than these.  Two ingredients plus any add-ins and that's it!  You can add semi-sweet chocolate chips, white chocolate chips, raisins, dried cranberries, chopped nuts, or whatever you like with your pumpkin.  You can also top them with a powder sugar glaze or cream cheese frosting if you want to dress them up.  They hardly spread at all on the cookie sheet so the size you make them is the size they will be when they are done cooking.  Now the hard part is finding a can of pumpkin these days...Good luck!

Quick and Easy Pumpkin Spice Cookies

1 (18.5 oz.) box Spice Cake mix
1 (15 oz.) can solid-pack pumpkin
1 cup chocolate chips, white chocolate chips, raisins, dried cranberries, or nuts (or any combination of those equaling 1 cup total)
1 cup cream cheese frosting or powdered sugar glaze, if desired

Mix cake mix and pumpkin.  Stir in any add-ins, up to 1 cup total.  Drop by large spoonful on lightly greased cookie sheet.  Remember they don't flatten or spread much while baking so how they look now will be what they look like when they are finished baking.  Bake at 350 degrees for about 10 minutes, depending on the size of your cookies.  Remove from oven and cool for 5 minutes.  Remove from pan and allow to cool completely.  Frost if desired.  These will be soft and moist cookies.

Pumpkin Spice Carmelitas

I just made these:

with this:

Recipe found HERE.  Just substitute the Smucker's Pumpkin Spice topping for the caramel topping.  Everything else is exactly the same...even the chocolate chips.

White Chip Pumpkin Spice Cake

I've been wanting to try this recipe for awhile now.  I found it on Heather White's blog.  Tory had a group of young men coming over to do some woodworking and I thought it would be the perfect excuse to make it.  Guys need food right?  It was so yummy and very easy since it uses a cake mix.  The only thing that seemed different was her glaze seemed much "whiter" and thicker.  Maybe that's because she didn't have 3 little boys snitching the white chocolate chips.  Or maybe I put it on when the glaze was too warm?  Not sure.  But regardless of the lack of whiteness...it tasted so yummy!

White Chip Pumpkin Spice Cake
1 pkg. Duncan Hines Spice Cake Mix
3 large eggs
1 C. pumpkin
2/3 C. evaporated milk
1/3 C. vegetable oil
1 C. white chocolate chips

White Chip Cinnamon Glaze:
3 T. evaporated milk
1 C. white chocolate chips
1/2 tsp. ground cinnamon

Preheat oven to 350 degrees. Grease and flour 12-cup bundt cake pan. Combine cake mix, eggs, pumpkin, evaporated milk and vegetable oil in a large bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes; stir in chocolate chips. Pour into bundt pan. Bake for 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack for 25 minutes; invert onto wire rack to cool completely. Drizzle HALF of glaze over cake; serve with remaining glaze.

For White Chip Cinnamon Glaze:
Heat 3 T. evaporated milk in a small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add 1 C. white chocolate chips; stir until smooth. Stir in 1/2 tsp. ground cinnamon.

Cream soup of pumpkin

Velouté de potimaron parfumé

Préparation : 20 min
Cuisson : 45 min

Ingrédients (pour 6 personnes) :
- 1 potimarron
- 3 carottes
- 1 pomme de terre
- 1 gros oignon
- 6 tranches de bacon
- marjolaine, sauge, sel, poivre
- 20 cl de crème fraîche
- 150 g de fromage râpé (cheddar ou comté)

Préparation :

Préparer les légumes, les couper en morceaux et les mettre dans une cocotte avec le bacon, 1 branche de marjolaine (ou de thym), 4 ou 5 feuilles de sauge et couvrir d'eau à hauteur.

Laisser cuire environ 45 min.

Mixer les légumes et le bacon, en ajoutant au fur et à mesure l'eau de cuisson afin d'obtenir une consistance onctueuse et assez épaisse.

Saler et poivrer et éventuellement mettre un peu de muscade en plus.

Ajouter le fromage râpé et la crème fraîche, bien mélanger et servir bien chaud.

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Cream soup of pumpkin (‘potimaron’)

Ingredients :
- 1 pumkin ou ‘potimaron’
- 3 carrots
- 1 potato
- 1 big onion
- 6 slices of bacon (or ham or larding bacon)
- Marjoram (or thyme), sage, salt, pepper
- ¾ cup of liquid cream
- 5 ounces of cheese (cheddar or comté or whatever cheese you can have in US, that is tasty)


Prepare the vegetables, cut them in pieces and put them in a pressure-cooker with the bacon, 1 stick of marjoram (or thyme), 4 or 5 leaf of sage and cover with water.

Let it cook for 45 minutes.

Mix the vegetables and bacon, and add the cooking water progressively to obtain a creamy and thickly consistency.

Salt and pepper and you can add some nutmeg, if you want.

Add the grated cheese and the liquid cream, mix and serve it warm.

Pumpkin Bread

This is the pumpkin bread that I often make. I love the spices in it and of course I always have to add chocolate chips! (First I make a couple mini loaves without chocolate chips for my husband since he doesn't like them in his pumpkin bread and then I add the chocolate chips to the rest of the batter.) I made some this morning to give to a friend and it makes the house smell so yummy! I usually bake mine in mini loaf pans but sometimes I do large loaves or a combination. Today I even put some in mini muffin tins because I knew I wouldn't have enough time for the bread to cook before I had to leave. No matter how you bake it...it tastes delicious and makes a lot! I can get about 8 mini loaves out of this recipe! Today I made 6 mini loaves and 24 mini muffins! Plenty for everyone!

Pumpkin Bread


1 (15 oz.) can pumpkin
1 cup oil (or 1/2 cup applesauce and 1/2 cup oil which is what I usually do)
2/3 cup water
4 eggs
3 cups sugar
3 1/4 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 cup semi-sweet chocolate chips, optional
1 cup chopped nuts, optional


Beat pumpkin, oil (applesauce), water, eggs, and sugar. Mix well. Add dry ingredients and mix well. Gently fold in nuts and chocolate chips if using. Bake in pans that have been greased and floured. (For muffins I just spray with nonstick cooking spray but for any loaves I grease and then flour.) Bake in 350 degree oven for recommended time below. All times approximate. Check tops of loaves before removing from oven. When done baking, let sit in pans for 10 minutes then loosen sides with a knife and remove from pans.

Large loaves: 50 minutes
Mini loaves: 25-30 minutes
Mini Muffins: 12-15 minutes

Favorite Pumpkin Recipe Challenge

Attention All "La Bonne Cuisine Cooks"!

In an effort to re-invite you all to post some recipes on here...I am challenging YOU to share one (or more!) of your most favorite recipes that include pumpkin.

They can be sweet treats, warm soups, dinner in a pumpkin...anything goes!

I love pumpkin and I'm always looking for new recipes to include it in.

If you'd like to see some of the pumpkin dishes we have so far just click on the "pumpkin" link over in the sidebar on the right (or on the word pumpkin here). If your recipe is similar to one already posted...post it anyway! If you don't have a picture that's OK, too. And if you're not a pumpkin fan (*gasp*) you are welcome to post any other Fall recipe!

I can't wait to try some new recipes!

Thank You!

P.S. If you wish to be a "La Bonne Cuisine Cook" and contribute to our recipes, please leave a comment!

Frosted Pumpkin Bars

This is a yummy pumpkin dessert to add to your Fall menu. I love anything pumpkin and I'm always looking for new ways to use pumpkin in my baking and cooking. My pantry always has canned pumpkin stocked up. This is a simple recipe that I usually have most things on hand for. It's nothing fancy but tastes great and is very moist. You can also add a cup of semi-sweet chocolate chips if you're feeling wild (and if your husband actually likes chocolate chips in pumpkin desserts. Mine doesn't. *sniff, sniff*) or raisins if that's what you like. (I'm afraid I say "no thank you" on the raisins but that's what my husband loves. And this is why I normally make it without any add-ins. Ha.) I normally store the leftover cake in the fridge because it has cream cheese in the frosting.

Frosted Pumpkin Bars


1 can (15 oz.) pumpkin (not pumpkin pie filling)
4 eggs
1/2 cup applesauce
1/2 cup vegetable oil
1 2/3 cup sugar
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon (sometimes I do 1 tsp. cinnamon and 1 tsp. pumpkin pie spice)
1 tsp. salt
1 tsp. baking soda


Cream pumpkin, eggs, applesauce, oil, and sugar together. Add dry ingredients. Mix well. Place in a greased 10x15 or sheet cake pan. Bake at 350 degrees for 25-30 min. or until done. Cool cake completely and then frost.

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Cream Cheese Frosting

8 oz. cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 tsp. vanilla

Mix cream cheese and butter together until smooth. Add powdered sugar and vanilla. Spread over cool cake.

Double Layer Pumpkin Cheesecake

Tory made this for my birthday this year. It was nice and easy and we just happened to have all of the necessary ingredients. The only thing we were missing was the whipped topping on top! We also used cheesecake flavored pudding instead of vanilla because that's all we had. This is a no-bake recipe which makes it perfect for a cool summer dessert. Enjoy!

Double Layer Pumpkin Cheesecake


1 graham cracker pie crust
1 package (8 oz.) cream cheese, softened (we used the 1/3 less fat-Neufchatel cream cheese)
1 cup + 1 Tbsp. milk, divided
1 Tbsp. sugar
1 tub (8 oz.) Cool Whip, thawed, divided
1 can (15 oz.) pumpkin
2 packages (3.4 oz. each) instant vanilla pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves


-Beat cream cheese, 1 Tbsp. milk and sugar in large bowl until well blended.
-Fold in 1/2 of whipped topping. Spread into crust.
-Mix remaining milk, pumpkin, pudding mixes, and spices 2 min. Mixture will be thick.
-Spread over cream cheese layer.
-Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving.

Pumpkin Soup

This is my most favorite soup of all time! I LOVE it. I would eat it a few times a week if it were up to me. I actually made this recipe up on my mission in Belgium. They eat a lot of pumpkin over there but not really in "sweets". You can even buy Campbell's Cream of Pumpkin soup over there. In fact, that is what inspired me to create this recipe. We bought a can one day and there was a recipe on the back of the label that included zucchini, ham, and spagetti noodles and I just went from there. When I returned home and found out I couldn't buy pumpkin soup I had to create my own recipe! I've contuned to adapt it a little since then. I finally have it just right! Try it with different noodles if you'd like. I think elbow macaroni might be my favorite pasta to use in this soup. It makes it a lot easier for the kids to eat. So yummy! I also tend to put more veggies and noodles than the recipe calls for. I like a good thick soup!


Pumpkin Soup

1 (15 oz.) can pumpkin (not sweetened pie filling)
1 (14.5 oz.) can chicken broth + 1 can milk or soy milk (or use 1 can evaporated milk)
1/2 c. diced onion
1-2 cloves of garlic, minced
1 large (or 2 small) zucchini, cut into small pieces
4-5 mushrooms, stems removed, chopped into small pieces
1-2 Tbsp. olive oil
1/4 tsp. allspice
salt and pepper to taste (I usually just use Lawry's Garlic Salt instead of salt)
1 cup finely chopped ham (optional)
spaghetti noodles (diameter of 1/2 dollar)-uncooked, break into quarters (or about 1 cup, uncooked, of your favorite pasta noodles-I've used penne, spirals, and elbow macaroni)

Boil quartered spaghetti (or other pasta) in salted water according to package directions. While spaghetti is cooking, in a separate large pot, heat olive oil and sauté onion, garlic, zucchini, and mushrooms. Add ham if using. Add canned pumpkin, chicken broth, and milk to vegetables. Add cooked noodles, salt, pepper, and allspice. If too thick, add more milk or chicken broth. Simmer till heated. Leftovers can be stretched further by adding milk when reheating. Tends to thicken as it cools.

Pumpkin Banana Bread

I found this recipe in "Country Home" magazine this month and thought it sounded good. It turned out great! It's very moist and full of fall flavors. I added 1 cup of toasted walnuts instead of the dried cranberries and used apple juice in place of cider or water. I also used all-purpose flour, but I think the white whole-wheat would be good. I just didn't have any ground up. I doubled the recipe and ended up with 4 large loaves.

Pumpkin Banana Bread
1 cup packed brown sugar
1 cup granulated sugar
2/3 cup cooking oil
4 eggs
3 1/3 cups white whole-wheat flour or all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 Tbsp. apple-pie spice or mix of 1 1 /2 tsp. ground cinnamon, 3/4 tsp. ground nutmeg, and 1/2 tsp. ground ginger
2/3 cup apple cider or water
1 15-oz. can pumpkin
1 medium ripe banana, mashed (1/2 c)
1 6-oz. pkg. dried cranberries (optional)

Grease four 7 1/2 x3 1/2x2-inch or two 9x5x3-inch loaf pans; set aside. In a very large mixing bowl with an elcetric mixer on medium speed beat sugars and oil. Add eggs 1 at a time, beating well after each; set aside.

In a large mixing bowl combine flour, soda, salt, and pie spice. Alternately add dry mixture and cider to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin and banana. Stir in cranberries, if using.

Spoon batter into prepared pans. Bake in a 350 degree oven for about 45 minutes for small pans or 50 to 60 minutes for larger pans or until wooden toothpick inserted in centers comes out clean. If necessary, cover with foil the last 15 minutes of baking to prevent oerbrowning. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 4 small loaves or 2 large loaves (32 servings).

Make ahead: Seal cooled bread in an airtight freezer container or plastic freezer bag; freeze for up to 6 months. Thaw overnight in refrigerator or 6 hours at room temperature.

Pumpkin Pie Pancakes with Honey-Pecan Butter

These are some of our favorite "special occasion" pancakes. They are so delicious and perfect for Fall! Very moist-almost like a muffin! The last time I made them I decided to use the waffle iron. I actually think they were easier to cook this way. Just make sure you spray the waffle iron with some nonstick cooking spray.

Pumpkin Pie Pancakes with Honey-Pecan Butter

Mix:

2 cups flour

4 tsp. baking powder

1 tsp. cinnamon

1/8 tsp. EACH of nutmeg and allspice

3/4 cup sugar

1/8-1/4 tsp. salt

Mix:

1 1/2 cups canned pumpkin

3 eggs

1 cup milk

1/2 cup vegetable oil

1 tsp. vanilla

Combine the dry and wet ingredients. It will be a thick batter. Pour 1/4 cup scoops of batter on hot griddle; cook until bubbles form. Flip and cook other side. (Or cook on a waffle griddle that has been sprayed with cooking spray.) Serve hot. These are very moist!

Honey-Pecan Butter:

1/2 cup pecans (I use walnuts instead sometimes.)

1/2 cup butter, room temp

1/4 cup honey (I usually use maple syrup instead)

Spread pecans on a baking sheet and toast in 350 degree oven for 8 minutes or until browned. Stir occasionally. Finely chop toasted nuts. Beat butter and honey together until smooth. Add nuts. Serve with Pumpkin Pie Pancakes. Makes one cup. A little goes a long way!

Pumpkin Fudge

This is sooo good! It reminds me of pumpkin pie with vanilla ice cream. I got this recipe from my Auntie Con. I think it will join our Thanksgiving traditions from now on!

Pumpkin Fudge

3 c. sugar
3/4 c. melted butter
2/3 c. evaporated milk (a small can is perfect)
2 T. corn syrup
1/2 c. canned pumpkin
1 tsp. pumpkin pie spice
1 (12 oz.) pkg. white chocolate chips
1 (7 oz.) jar marshmallow cream
1 c. pecans, toasted (toast in shallow pan 350 degrees for 12-15 minutes)-I chopped mine first
1 tsp. vanilla

Stir together first 6 ingredients in saucepan over medium high heat. Cook, stirring constantly until mixture comes to a boil. Continue cooking, stirring constantly until soft ball stage (234 degrees) or for about 12 minutes. Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased, aluminum foil lined 9x9 pan. Let stand 2 hours or until completely cooled. Cut into squares. Makes 3 lbs.