Pumpkin Done Right …  Glazed Pumpkin Cookies and Cream Cheese Pumpkin Roll

These cookies are  guaranteed to melt in your mouth. They’re also a great way to get rid of that pumpkin you meant to carve but never got around to.

Pumpkin Cookies

2 1/2 c. all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp salt
1 1/2 c. granulated sugar
1/2 butter, softened
1 cup pumpkin
1 large egg
1 tsp vanilla

Glaze (Combine all ingredients until smooth)
2 c. sifted powdered sugar
3 Tbsp. milk
1 Tbsp. butter, melted
1 tsp. vanilla

Combine baking soda, flour, cinnamon, nutmeg, ginger, cloves and salt in medium bowl.  Mix sugar and butter in large bowl.  Beat in pumpkin, egg & vanilla until smooth.  Add flour mixture a little at a time.  Drop by spoonfuls until greased baking sheets.  Bake at 350 for 15-18 minutes. Edges should be firm, but cookies will be light in color. Cool briefly on pan then move to wire rack with wax paper underneath. When cookies are almost completely cooled, drizzle with glaze.
*People have offered to pay me to make these for their parties…I swear it’s true!

 

Pumpkin roll

3 eggs
1 c. granulated white sugar
2/3 c pumpkin
1 tsp lemon juice
3/4 c. all-purpose flour
2 tsp ground cinnamon
1/2 tsp salt
1 tsp baking powder
1 tsp ginger
1 c. powdered (confectioner’s) sugar
1/2 tsp vanilla
8 oz. cream cheese
1 c. chopped pecans (optional)

Preheat oven to 350. Grease and flour or spray a jellyroll pan (large cookie sheet w/sides) You may also fit a cookie sheet with parchment paper, sprayed with non-stick cooking spray)

In large mixing bowl, beat eggs on high speed for 5 minutes. Gradually add granulated sugar, pumpkin & lemon juice. Then add flour, cinnamon, salt, baking powder, and ginger.  Spread evenly in pan. Sprinkle pecans lightly into batter (if desired).  Bake for 12-15 minutes. Do not over-bake. Loosen edges with a flat knife. Turn out onto dish towels or wax paper, sprinkled with powdered sugar.  Gently roll up cake and let cool for 20-30 minutes.  Edges MAY crack slightly but can be trimmed later.

Make filling by mixing confectioner’s sugar with sugar, vanilla, butter and cream cheese until smooth.

Unroll cake when cool and spread with filling.  Re-roll without towel or wax paper. Trim rough ends if desired. Place pumpkin roll in a new sheet of wax paper, sprinkled with confectioner’s sugar. Twist ends and wrap with a layer of plastic wrap (or place in ziploc bag). Refrigerate overnight or freeze immediately.  These keep beautifully for months, when frozen.  Serve chilled.


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