Marshmallow Meringued Pumpkin Cream Cheese Pie

Marshmallow Meringued Pumpkin Cream Cheese Pie

Ingredients 1 (8-ounce) package cream cheese, softened 2 cups canned pumpkin, mashed 1 cup sugar 1/4 teaspoon salt 1 egg plus 2 egg yolks, slightly beaten 1 cup half-and-half 1/4 cup (1/2 stick) melted butter 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger, optional 2 piece pre-made pie shells Directions Preheat the oven to 350 degrees F. Pre-bake pie shells for 10 min. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated. Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream. Marshmallow Meringue 3 egg whites 1/2 tsp vanilla extract Pinch of salt 1/4 cup sugar 1 -7oz. jar of marshmallow creme Beat egg whites, vanilla and salt at high speed until foamy. Gradually add sugar 1 tbsp at a time, beating until stiff peaks form. Beat in 1/4 of the marshmallow creme. Repeat with remaining creme until meringue is well mixed and fluffy. Heap meringue in the middle of the cooled pie and swirl with the back of a spoon or spatula. (I used a fork for stripes.) Bake at 400 until browned

White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies
Makes about 2 1/2 dozen cookies

2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, melted and cooled to room temperature
1 cup packed light brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1 tablespoon vanilla extract
1 cups chopped macadamia nuts
1 cup white chocolate chips

Preheat the oven to 325 degrees F.

In a medium bowl, whisk together the flour, baking soda and salt and set aside.

In a stand mixer with a paddle attachment, beat together the melted butter*, brown sugar, and white sugar. Beat in the egg, then beat in the egg yolk, then beat in the vanilla. (*Do NOT skip cooling the butter down to room temperature, you may encounter problems with your dough if it is too hot.)

Gradually add the flour mixture to the sugar mixture until just moistened. Gently mix in the macadamia nuts and white chocolate chips either by hand with a rubber spatula, or with a few pulses of your mixer.

Using a small scoop, drop dough onto baking sheets. Slightly press down on the cookies with the palm of your hand a bit to flatten. but not too much. Bake for 12-15 minutes or until the edges look golden brown and the middles don’t look quite set. Allow to finish cooling on the baking sheet. Remove cookies to a cooling rack and repeat with remaining dough, scooping dough out onto COOLED baking sheets (this will prevent them from spreading too quickly).


SOURCE:Slightly adapted from Brown Eyed Baker

Caramel Apple Cake

 

 

 

 

 

 

 

 

 

 

 

Original Post: Cinnamon Girl Recipes

Caramel Apple Cake
(adapted from Whole Foods)

3 + 3/4 cups all-purpose flour
1 tablespoon baking powder
1½ teaspoons baking soda
1½ teaspoons ground cinnamon
½ teaspoon salt
1½ cups brown sugar
1/2 cup canola/vegetable oil
1 cup fresh shredded apples, use large holes box grater
¾ cup jarred caramel dessert sauce or dulce de leche, plus more to drizzle over top
2 teaspoons vanilla extract
3 eggs
1½ cups buttermilk

1. Preheat oven to 350 degrees F. Grease and flour three 8-inch round cake pans.

2. In a large bowl whisk flour baking powder, baking soda, cinnamon and salt together. In a separate large bowl, beat sugar and oil together until combined. Add caramel and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Stir in shredded apples, draining off any juice that may have accumulated first. Add flour mixture in three parts, alternating with the buttermilk, beat until well combined.

3. Divide batter evenly among the prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 35 minutes. Cool on wire racks 10-15 minutes, turn out onto wire racks and cool completely before frosting with cinnamon cream cheese frosting.

Cinnamon Cream Cheese Frosting
(by Reeni)

8 ounces cream cheese, softened
6 tablespoons butter, softened
1 + 1/2 teaspoons cinnamon
1 teaspoon vanilla extract
5 cups (approximately) confectioners' sugar

In a large bowl beat cream cheese and butter together on low speed until fluffy. Beat in cinnamon and vanilla extract. Beat in confectioners' sugar a cup at a time, on low speed, continue beating about 5 minutes until light and fluffy, adding more sugar if needed to reach a good spreading consistency.

Notes:

-The original recipe calls for 2 (9-inch) cake pans but after filling two 8-inch cake pans I had a lot of batter left over, enough to make 2 additional 6-inch layers. You can easily make a three layer 8-inch cake or do what I did and make a big cake and a baby cake.

-Be aware the batter is thinner than most cakes, kind of like soup.

-When beating in the caramel it may seem as if it is seizing up but just forge ahead and all will be fine in the end.

Pumpkin Crepes with Gingered Pears

Pumpkin Crepes with Gingered Pears and Spiced Mascarponeby Natalie

For crepes:
¾ cup flour
½ tsp salt
1 ¼ cups milk
2 T. brown sugar
3 T. pumpkin puree
½ tsp pumpkin pie spice

For filling:
5 Green Anjou pears, peeled, cored, and cut into 1-inch chunks
4 T. butter
3 T. brown sugar
1 inch piece of fresh ginger, peeled and sliced into thin rounds
1 tsp cinnamon
2 tsp freshly squeezed lemon juice

For cream:
6 ounces mascarpone cheese (about 3/4 cup)
2 T. powdered sugar
½ tsp pumpkin pie spice
3 T. milk
1 pinch salt

½ cup sliced almonds, for garnish (optional)

For the crepes:
Combine all ingredients into a blender and process until well blended. Chill until ready to use. You can also do this the night before (many crepe recipes suggest chilling overnight anyway).

For the cream:
Combine ingredients in a small bowl and beat with an electric mixer on high speed for a minute or so until everything is combined. Don't mix it for too long or the cream will get too thick. Set aside.

For the filling:
Melt butter in a large skillet over medium heat. Add remaining ingredients for filling and cook, stirring occasionally for 2-3 minutes or until pears are heated through. Reduce heat to medium-low and let it simmer for 10-12 minutes until the crepes and cream are finished.

Start making the crepes by heating a small (I used an 8-inch) pan over medium-high heat. Partially unwrap a stick of butter and rub some on the skillet. Pour about 1/4 cup of batter into skillet and swirl batter around the pan until the entire surface is evenly coated. Cook for about 2 minutes, until top looks dry and edges begin to turn golden brown. Flip over and cook for another 30-45 seconds on the other side. Transfer to a plate. Repeat with remaining crepe batter.

To assemble crepes, lay a crepe on a plate and using a slotted spoon, put a couple spoonfuls of pear chunks down the center. Fold the sides of the crepe to close and top with a dollop of cream and a drizzle of the sauce from the pear skillet. Top with a sprinkle of sliced almonds, if desired.

Makes about 14-16 crepes and serves 4-5.

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Pumpkin Crunch Cake

Pumpkin Crunch Cake

Ingredients

• 1 can (15 ounces) pumpkin puree
• 1 can (12 ounces) evaporated milk
• 4 eggs
• 1 1/2 cups sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• pinch of cloves
• 1 teaspoon salt
• 1/2-ish box yellow cake mix
• 1 cup chopped pecans
• 1 cup butter, melted

Instructions

1. Line a 9x13 pan with parchment paper. Preheat oven to 350 degrees.
2. In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined.
3. Pour into the prepared baking dish.
4. Sprinkle the top with yellow cake mix.
5. Sprinkle with the chopped pecans.
6. Pour the melted butter evenly over the top of the cake.
7. Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
8. Serve warm or cold.

Sweet Potato and Honey Dinner Rolls

Sweet Potato and Honey dinner rolls


1 large sweet potato (once peeled, mine was 12 ounces)
2 packages of active dry yeast

4 tablespoons honey

1 teaspoon olive oil

1/2 cup warm water (about 110 degrees)

1 cup buttermilk

6 tablespoons butter, melted and cooled

4 teaspoons sea salt

6 cups of all-purpose flour, plus more for workspace

1 egg, lightly beaten

1. Peel sweet potato (or potatoes – you just want about 12 ounces), chop into chunks and place in a pot with cold water. Bring to a boil and  cook until potatoes are fork tender, about 20-25 minutes. Drain potatoes, then place in a bowl and mash.
2. In the bowl of an electric mixer, combine water, yeast, 2 tablespoons honey and olive oil. Mix with a spoon and let sit until foamy, about 15 minutes.

3. Once foamy, add potatoes, remaining honey, 4 tablespoons melted butter, buttermilk and salt. Gradually add flour with the mixer on low until a sticky dough forms, then knead with the dough hook for about 2-3 minutes. Brush a large bowl with melted butter, then place the dough in the bowl. Cover and let rise in a warm place for about 2 hours.

4. Using a bit of flour, knead dough until silky then divide in half. Roll into a long rope, then cut off pieces of dough (about 2 ounces each) and roll into a bowl. Place them into a greased 9×13 baking dish – you should be able to fit about 15 in there (using 2 pans). If desired, you can freeze dough at this point for up to 2 months. If baking immediately, cover the baking dish and let sit in a warm place to rise for about 30-45 more minutes.

5. Preheat oven to 375 degrees. Brush rolls with beaten egg, then bake for 20-25 minutes, or until the tops are slightly golden brown. (If you want to bake both pans at once, set one on the lower rack and one on the upper rack in the oven, then switch half way through baking.) Let cool for a few minutes, then serve warm with butter and honey.



Martha Stewart

bananas foster croissant bread pudding

 

 

 

 

bananas foster croissant bread pudding

Yield: one 9" x 13" pan

Prep Time: 10 minutes

Ingredients:

for the croissant bread pudding
12-15 small croissants, stale (at least a day old is best; if you can't find small croissants, you can tear 6 large croissants in half)
1 cup light brown sugar, packed
1/2 cup dark brown sugar, packed
1/4 cup water
1 1/2 cups heavy cream
1 1/2 cups half & half
1/4 cup dark rum
2 tablespoons banana liqueur
5 large eggs, lightly beaten
1/2 teaspoon kosher salt
1 tablespoon vanilla bean paste (use pure vanilla extract if you don't have paste)
for the bananas foster sauce
1 cup granulated sugar
1/4 cup water
6 tablespoons unsalted butter, very cold, cubed
1/2 cup heavy cream
3 tablespoons dark rum
1 tablespoon banana liqueur
1 teaspoon pure vanilla extract
pinch kosher salt
3-4 bananas, sliced into coins

Directions:

for the croissant bread pudding
preheat the oven to 350 degrees F.
butter a 9" x 13" baking dish that's at least 2" tall.
place the mini croissants in the prepared baking dish, making sure they fit in snugly. you don't want there to be large gaps or too much room between the croissants, so you can tear a few up to fill some of the holes if you need to. set aside.
in a medium saucepan, combine the light brown sugar, dark brown sugar and water. place over medium-high heat, and stir frequently with a whisk or wooden spoon.
while the sugars are cooking on the stove, combine the heavy cream and half & half in a large microwave-safe bowl.
microwave in 30 second increments, stirring between each heating until the liquid is warm.
add the dark rum and banana liqueur to the warmed cream mixture, and stir to combine. set aside.
in a medium bowl, combine the beaten eggs, salt and vanilla bean paste. whisk to combine, and set aside.
when the brown sugars are dissolved in the water, and the mixture begins to boil, remove the pan from the heat. while whisking constantly, slowly pour in the heated cream mixture. the saucepan will likely bubble and hiss violently, but just continue whisking feverishly and adding the cream until the mixture is smooth and uniform.
very slowly pour the hot liquid from the saucepan into the bowl containing the beaten egg mixture, whisking constantly to avoid scrambling the eggs.
when the custard is smooth and uniform, pour immediately over the croissants in the baking dish.
the croissants will want to float to the top, but press them down to ensure that the tops are soaked through.
carefully transfer the baking dish to the middle rack of the oven.
bake the croissant bread pudding at 350 degrees F for 30-35 minutes, or until the tops of the croissants are burnished and brown, and the custard is baked and no longer liquidy.
you can serve this immediately with the bananas foster sauce, or if preparing in advance, allow to cool completely at room temperature.
cover the cooled baking dish with aluminum foil, and transfer to the fridge. the croissant bread pudding can be prepared up to 3 days ahead of serving time.
to reheat, simply uncover the baking dish and place in a 350 degree F oven for about 15-20 minutes, until heated through. serve immediately.
for the bananas foster sauce
in a heavy-bottomed saucepan with high sides, combine the granulated sugar and water.
place the saucepan over medium-high heat, and allow the sugar to melt and dissolve, stirring occasionally with a wooden spoon.
the sugar will begin to turn a light amber color once it's melted and continues to cook.
when the sugar is a light brown color, add the cold cubes of butter, whisking constantly. the sugar will bubble and sizzle violently, but continue whisking until the butter is melted and the sauce is smooth.
remove the saucepan from the heat, and add the heavy cream. again, the sauce will bubble up and hiss, but just whisk the sauce until it is smooth and the heavy cream is incorporated.
add the dark rum, banana liqueur, vanilla extract and salt. whisk to combine.
switch to a silicone spatula, and add the banana coins, folding them into the caramel sauce to ensure they're coated with sauce.
pour the sauce immediately over slices of warm croissant bread pudding.

croissant bread pudding adapted from savory sweet life

Take 5 Bars

Take 5 Bars
1/2 c. butter
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1 tsp. vanilla
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. flour
1 c. chopped peanuts
1/2 c. peanut butter baking chips

2 c. chopped pretzels
2 c. chocolate chips
1 tbsp. shortening

Preheat oven to 350* Spray a 9x13 pan with baking spray. Set aside. Cream the butter and brown sugar until fluffy. Add the eggs, vanilla, and peanut butter and cream again. Slowly add the dry ingredients until it is all mixed in. Stir in the peanuts and peanut butter chips by hand. Spread the dough into the prepared pan and bake for 24 minutes. Cool on a wire rack. When completely cool, melt the chocolate chips and shortening in a microwave safe bowl. Stir every 30 seconds, so it doesn't burn. Lay the chopped pretzels on top of the cooled bars and spread the melted chocolate on top. Let set before cutting.

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Pumpkin Pie

Pumpkin Pie
Yield: One 9-inch pie
Prep Time: 2 hours (including crust) | Bake Time: 55 to 70 minutes
1 recipe for single pie crust
1 cup heavy cream
1 cup whole milk
3 eggs plus 2 egg yolks
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin
1 cup drained candied yams (from 15-ounce can)
¾ cup granulated sugar
¼ cup maple syrup
2 teaspoons grated fresh ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon salt
1. Prepare the crust and refrigerate for at least 1 hour.
2. Adjust the oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 400 degrees F. Remove the dough from the refrigerator and roll it out on a lightly floured work surface to a 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.
3. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. using thumb and forefinger, flute edge of dough. Use a fork to prick the dough all over the bottom and sides of the pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
4. Remove pie pan from refrigerator, line crust with aluminum foil or parchment paper, and fill with pie weights or dried beans, filling the whole way up to the rim of the pie plate. Bake on rimmed baking sheet 15 minutes. Remove foil/parchment and weights, rotate plate, and bake 5 to 15 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.
5. While the pie shell is baking, whisk cream, milk, eggs, yolks and vanilla together in a medium bowl. Combine the pumpkin, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in a large heavy-bottomed saucepan; bring to a sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 t0 15 minutes.
6. Remove the pan from heat and whisk in the cream mixture until fully incorporated. Strain the mixture through a fine-mesh strainer set over a medium bowl, using the back of a ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set and the center looks firm but jiggles slightly (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Serve with whipped cream.
(Recipe adapted from Cook’s Illustrated, November 2008)

Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting
Yield: 32 cupcakes
Equipment:
- Standard 12-cup muffin tin- Paper muffin cup liners- Stand mixer or hand mixer- Offset spatula or pastry bag with decorating tips
For the Cupcakes:
4 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1 Tablespoon + 1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 Tablespoon ground ginger
1 teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2½ cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1½ cups canned pumpkin (not pie filling)
For the Cream Cheese Frosting:
1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
¾ teaspoon vanilla extract
To Make the Cupcakes:
1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, salt and spices.
2. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined. Add pumpkin; beat until just combined.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown, 15 to 18 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be refrigerated up to 3 days in airtight containers.
4. To finish, use an offset spatula or a pastry bag fitted with a decorated tip to top the cupcakes with cream cheese frosting.
To Make the Frosting:
With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, ½ cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.
If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.
(Source: Martha Stewart’s Cupcakes)

Pumpkin Bread

Pumpkin Bread
Yield: Two 8½x4½-inch loaves
Prep Time: 10 minutes | Bake Time: 1 hour
3-1/3 cups all-purpose flour
½ teaspoon baking powder
2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon nutmeg
1 cup vegetable oil
2-2/3 cups granulated sugar
4 eggs
2 cups (15 ounces) canned pumpkin
2/3 cup water
1 teaspoons vanilla extract
1 cup chopped pecans (or walnuts)
1. Preheat oven to 350 degrees F. Lightly grease two 8½x4½-inch loaf pans.
2. In a medium bowl whisk together the flour, baking powder, baking soda, salt and nutmeg; set aside.
3. In a large bowl, whisk together the vegetable oil and sugar until combined. Add the eggs, pumpkin, water and vanilla and whisk until thoroughly combined and smooth. Add the dry ingredients and mix gently until combined. Using a large spoon or spatula, stir in the nuts.
4.Divide the batter evenly between the two pans and bake for 60 to 80 minutes, or until a thin knife inserted into the center comes out clean.
5. Remove the bread from the oven and place the pans on a cooling rack. Once the breads are completely cool, turn out of the pans. You can serve immediately or, for even better flavor and moistness, wrap the loaves in plastic wrap and store at room temperature overnight.

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese MuffinsSource: Annie's Eats
Makes 24 muffins
Print Recipe

Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup powdered sugar

For the muffins:
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree (see Note)
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tablespoons flour
1½ teaspoons ground cinnamon
4 tablespoons cold unsalted butter, cut into pieces

Note: A standard sized can of pumpkin is 15 ounces, just shy of 2 cups (16 ounces). You could open another can if you want and freeze the extra or just use one can which is what I did. The amount is so little I don't think it makes a difference in the final product.

Directions:
To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. I always get inpatient here and mix it together with my hands so that it looks like the texture of wet sand. I know you aren't supposed to do it this way but I'm impatient. Transfer to the refrigerator to chill until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. You want to put the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving

Pumpkin Roll

Pumpkin RollPrintable Version
Printable Version with Picture
Cake:
1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)
Filling:
8 ounces cream cheese, softened
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar
Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.
Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.
Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture – a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.