Hey there, pumpkin

Granny Kat's Pumpkin Roll

Ingredients

• 3/4 cup all-purpose flour

• 1 cup white sugar

• 1 teaspoon baking soda

• 2 teaspoons pumpkin pie spice

• 1 cup pumpkin puree

• 3 eggs

• 1 teaspoon lemon juice

• 2 tablespoons confectioners' sugar

• 1 (8 ounce) package cream cheese, softened

• 1/4 cup butter

• 1 teaspoon vanilla extract

• 1 cup confectioners' sugar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.

2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.

3. Bake at 375 degrees F (190 degrees C) for 15 minutes.

4. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.

5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.

6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Double Layer Pumpkin Cheesecake

Ingredients

• 2 (8 ounce) packages cream cheese, softened

• 1/2 cup white sugar

• 1/2 teaspoon vanilla extract

• 2 eggs

• 1 (9 inch) prepared graham cracker crust

• 1/2 cup pumpkin puree

• 1/2 teaspoon ground cinnamon

• 1 pinch ground cloves

• 1 pinch ground nutmeg

• 1/2 cup frozen whipped topping, thawed

Directions

1. Preheat oven to 325 degrees F (165 degrees C).

2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Pumpkin Pancakes

Ingredients

• 1 1/2 cups milk

• 1 cup pumpkin puree

• 1 egg

• 2 tablespoons vegetable oil

• 2 tablespoons vinegar

• 2 cups all-purpose flour

• 3 tablespoons brown sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground allspice

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/2 teaspoon salt

Directions

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Courtesy allrecipes.com