My Favorite Pumpkin Recipes

These two recipes are my must haves for Thanksgiving every year!  Both are delicious and comforting.  I hope you will give them a try!

Pumpkin Cake Roll 

3 eggs

1 C. granulated sugar

2/3 c pumpkin

1 tsp. Lemon juice

3/4 cup flour

1 tsp. Baking powder

2 tsp. Cinnamon

1/2 tsp. Nutmeg

1/2 tsp. Salt

1 cup chopped nuts

Filling

1 cup powdered sugar

1 3oz. pkgs. of cream cheese

2 T. butter or margarine

1/2 tsp. Vanilla

Beat eggs on high speed of mixer for five minutes; gradually beat in sugar.  Stir in pumpkin and lemon juice.  Stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt.  Fold into pumpkin.  Spread in a greased and floured 15 x 10 x 1 inch pan.  Top with nuts.  Bake at 375 degrees for 15 minutes.  Turn out on a towel.  Sprinkled with powdered sugar.  Starting at the narrow end, roll towel and cake together; cool.  Un-roll.

Filling:  Combine all ingredients.  Beat until smooth.  Spread over cake; roll.  Chill.

 

Pumpkin Marble Cheesecake

given to me by Beth W.

Crust:

1 1/2  cups graham cracker crumbs

3 T.  Sugar

3 T. Butter, melted

Combine and press into bottom of 9” springform pan.  Bake @ 325 for 5 minutes.

Filling:

3-8 oz. Pkgs of cream cheese, softened

1 cup sugar-divided

2 t. Vanilla

3 eggs

1 cup canned pumpkin

1 t. Cinnamon

1/2 t. Ground nutmeg

Beat cream cheese, ¾ cup sugar and vanilla until well blended.  Add egg one at a time, mixing after each until just blended.  Reserve 1 ½ cups of batter.  To remaining add ¼ cup sugar, pumpkin and spices.  Mix well.  Spoon alternately over crust.  Cut through batter with a knife to create marble effect.  Bake 50-60 minutes until center is almost set.  Run Knife around edge of pan, cool before removing rim.  Refrigerate 4 hours or overnight.

 

Enjoy!