Tag: fall

APPLE CRISP

The best Apple Crisp is warm, fragrant, sweet, and full of delicious spices, and this recipe has it all! Serve with a scoop of vanilla ice cream for a truly winning combination!

A few things clearly announce the arrival of fall: colorful leaves, cozy sweaters, crisp cool air, pumpkin spice everything…and apples. Think apple picking, caramel apples, apple cider, and of course, apple crisp. Apple crisp is one of those “must-have” fall recipes. Since apple season runs from late July through November, fall is the ideal time to get the best and sweetest tasting apples.

Thanks to our modern storage techniques, we can enjoy most varieties of apples year-round! Though apples are at their best freshly picked, you can still get delicious apples pretty much whenever you want. So you don’t have to wait for fall to enjoy your favorite apple recipes.

You’ll discover you have a lot of apples to choose from.  It can be overwhelming to know which variety of apples to choose. And it does matter; some apples are better for baking, some for eating raw, and some for apple butter and apple sauces. So I’ve included a chart that will help you select an appropriate apple for how you intend to use it. But even this isn’t etched in stone. I have used honey crisp apples for baking many times, and I’m always happy with how they turn out. So use this as a guide to help your apple recipes turn out amazing!!

When choosing an apple, you want the best of the bunch. Choose apples that are firm with shiny skin and don’t have bruising or dents. Avoid the overripe ones as they taste mealy. Bruised apples give off an ethylene gas that promotes ripening, which may cause foods around them to spoil (so clean out your fridge often!). Store your apples in a cool, dry place or in a paper bag in the refrigerator for up to one month.

For this Recipe:

  • Start by peeling your apples and cutting them uniformly. I try to cut mine to 1/4 inch thick. You don’t want them too thin, or they will become too soft when baked. On the other hand, if they are too thick, they may not soften enough.
  • Place the cut apples in a bowl and toss with 1 teaspoon of vanilla.

  • In a separate bowl, whisk together brown sugar, flour, cinnamon, and ginger. Add the apples and stir to coat.
  • Spread the apples evenly in the 9×13 dish.

Topping:

  • Whisk together the flour, oats, brown sugar, cinnamon, nutmeg, and salt in a small bowl. Using a whisk or fork helps to break up any clumps.

  • Melt the butter and add it to the flour mixture. Using a fork, mix until coarse crumbs form. I find that using a fork allows you to mix and fluff simultaneously. You don’t want large clumps in your topping.

  • Sprinkle the topping evenly over the apples. It’s easiest to use your fingers to sprinkle the topping over the apples, breaking up any larger clumps as you go.

  • Bake for 40 minutes or until apples are tender and the top is lightly browned.

Serve while warm with a side of vanilla ice cream for a perfect fall dessert!

Apple Crisp

The best Apple Crisp is warm, fragrant, sweet, and full of delicious spices, and this recipe has it all! Serve with a scoop of vanilla ice cream for a truly winning combination!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 12 servings

Ingredients
 

  • 8 cups apples (about 5-6 apples), peeled and sliced
  • 1 teaspoon vanilla extract
  • ½ cup brown sugar, packed
  • 4 tablespoons flour
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger

Topping:

  • 1 cup flour
  • 2 cups old fashion oats
  • 1 cup brown sugar, packed
  • 1½ teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • ¾ cup butter, melted

Instructions
 

  • Preheat oven to 350°F. Lightly grease a 9x13 inch baking pan.
  • Peel and cut apples into ¼ inch think pieces and put into a medium bowl. Add 1 teaspoon of vanilla to the apples, and stir to coat evenly. Set aside.
  • In a small bowl, whisk together brown sugar, flour, cinnamon, and ginger. Add to the apples and stir to coat. Spread the apples evenly in the prepared 9x13 dish.

Topping:

  • In a medium bowl, whisk together flour, oats, brown sugar, cinnamon, nutmeg, and salt.
  • Melt the butter and add it to the flour mixture. Using a fork, mix until coarse crumbs form.
  • Sprinkle the topping evenly over the apples.
    **It's easiest to use your fingers to sprinkle the topping over the apples, breaking up any larger clumps as you go.
  • Bake for 40 minutes or until apples are tender and the top is lightly browned.
  • Serve warm with a scoop of vanilla ice cream

Notes

Best Apples for Baking: Granny Smith, Brauburn, Pink Lady, or Cortland.
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FLUFFY PUMPKIN PANCAKES

Start your fall mornings with warm, fluffy, spice-filled pumpkin pancakes! But honestly, these are good enough to eat any time of the year. Serve with toasted pecans and maple syrup for a satisfying breakfast that your whole family will love!

If you love pumpkin as I do, you will love these delicious pancakes! They are incredibly fluffy and so full of flavor! They come together in about 30 minutes for a breakfast that will win over your entire family.

This recipe has one unusual ingredient you don’t see too often in pancakes, VINEGAR! But it is key to getting the lightest and fluffiest pancakes. Have you ever made an erupting volcano when you were a kid? You probably used vinegar and baking soda to get that bubbly explosion effect. The same idea works in this pancake recipe. The vinegar reacts with the baking soda and adds lift, creating a fluffier pancake. Vinegar is a surprisingly common ingredient in baked goods. Vinegar and baking soda are often included in cake and cookie batters to give those batters a lift as they bake. Don’t worry; you’ll never taste the vinegar. Just enough vinegar is used to create a reaction without leaving the sharp taste vinegar is known for.

For this Recipe:

Like many baking recipes, you mix the wet ingredients together, then in a separate bowl, combine the dry ingredients together. Mixing the dry ingredients by themselves means you will evenly disperse the rising agents, spices, sugar, etc., throughout, which is essential for an “even” batter.

Why is this important? Over-mixing the batter will toughen and strengthen the gluten in the flour. Doing this to the gluten will yield tougher baked goods and not a light and fluffy end result like you want. Mixing the dry ingredients together first, then doing the same with the wet ingredients, means that you will have less mixing to do once you combine the two. The less you mix the flour, the less chance the gluten has to develop, meaning you end up with a fluffier and lighter end-product.

A perfect example is pancake batter. It is so very important that you don’t over-mix pancake batter. You want those light, fluffy pancakes, right? Then resist the urge to keep mixing until you have all the lumps out.  A few small lumps are ok. They will work themselves out while the batter rests, so don’t worry about them.

After mixing all the ingredients together, it’s important to let your pancake batter rest for 5 to 10 minutes. Resting allows the vinegar time to begin reacting with the baking soda. You should see bubbles start to form in your batter, which means it’s working. You can preheat your griddle while the batter is resting.

Cook your pancakes until they are golden brown. Flip and repeat on the other side. Serve while warm with butter, toasted pecans, and maple syrup.

The Perfect Griddle for the Perfect Pancakes: 

I’ve used this griddle for years. And having a good griddle makes it incredibly easy to get perfectly cooked, golden-brown pancakes every time.  I also love the fact that I can cook up to eight pancakes at a time!

Fluffy Pumpkin Pancakes

Start your fall mornings with warm, fluffy, spice-filled pumpkin pancakes! But honestly, these are good enough to eat any time of the year. Serve with toasted pecans and maple syrup for a satisfying breakfast that your whole family will love!
5 from 4 votes
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Servings 15 Pancakes

Ingredients
 

  • 1 cup canned pumpkin puree
  • 1 ½ cups milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • ⅓ cup brown sugar, packed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Toppings (optional)

  • chopped toasted pecans

Instructions
 

  • In a medium bowl, add the pumpkin, milk, egg, vegetable oil, vinegar, and vanilla. Mix well to combine
  • In a separate bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Mix well.
  • Add the dry ingredients to the pumpkin mixture, stirring to combine. Let the batter rest for 5 to 10 minutes. You should start to see bubbles forming, which is the vinegar reacting to the baking soda.
  • Meanwhile, preheat the griddle to 325° F.
    If you're using a stovetop, lightly butter the pan, start with your burner on medium, and adjust as needed for a golden-brown pancake.
  • Using a ⅓ cup measuring cup, scoop the pancake batter and pour it onto the griddle. Allow the batter to cook for about 1 ½ to 2 minutes, or until the first side is golden brown. Flip the pancake and cook for an additional 1 ½ to 2 minutes, or until it is golden brown. Cooking times may vary depending on your cooking surface. The best indicator is an even golden-brown pancake. If you are still uncertain, cut one pancake in half to check that it is cooked through to the center.
  • Serve warm with butter and maple syrup. Add chopped toasted pecans to complete the dish.
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CANDY CORN JELLO CUPS

Candy Corn Jello Cups are an easy and festive fall treat that the kids will go crazy for! Perfect for all your fall get-togethers or Halloween parties.

I’ll be honest; I am not a fan of candy corn. But these festive candy corn jello cups are too good to pass up!! Made with layered jello, sweetened condensed milk, and topped with cool whip, what’s not to love!!

What Kind of Dessert Cup to Use?

The number of individual dessert cups this recipe makes depends on what style and size of cup you use. For this recipe, I used 5.5-ounce plastic dessert cups. You can purchase these cups here. Using these cups will yield about 16 servings. Of course, you can use any small, preferably transparent, dessert cup.

You Only Need a Few Simple Ingredients:

  • 6 ounces of yellow jello
  • 6 ounces of orange jello
  • Sweetened condensed milk
  • Unflavored gelatine
  • Cool whip
  • Candy corn

Putting it All Together:

Don’t follow the instructions on the box for making the jello. My instructions are slightly different.

Step 1: Start by mixing 2 cups of boiling water with the yellow jello. Mix until the jello is completely dissolved. Then add 1½ cups of cold water, and stir.

Step 2: Pour the yellow jello into the dessert cups, filling each one only about ⅓ full. Place the dessert cups in the refrigerator until completely set, about 2 hours.

*It is easiest to place all the dessert cups on a baking sheet and move them all at once versus moving individual cups to and from the refrigerator.

Step 3: While the yellow jello is chilling, prepare the orange jello. Mix 2 cups of boiling water with the orange jello. Mix until the jello is completely dissolved. Then add 1½ cups cold water and stir.

Allow the orange jello to sit on the counter and cool to room temperature before adding it to the yellow jello. If you add the orange jello while still warm, it will mix into the yellow layer.

Step 4: Once the yellow jello is set and the orange jello is cooled, gently pour the orange jello on top of the yellow layer, filling the cups ⅔ full. Place the jello back into the refrigerator to set up for about an hour or more if needed.

*This is a shorter time than the yellow jello because the yellow jello went into the refrigerator hot and the orange jello went in at room temperature.

Step 5: While the orange jello is chilling, make the white layer. In a medium bowl or large measuring cup, combine the sweetened condensed milk with 1 cup of boiling water and set it aside. In a separate small bowl, combine one envelope of unflavored gelatin with ½ cup of cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes, and then add ½ cup of boiling water to dissolve the gelatin; stir. Add the dissolved gelatin to the milk mixture and stir to combine. Allow it to cool to room temperature.
Step 6: Once the milk mixture is cooled and the orange layer is set, gently pour the milk mixture over the orange jello, filling the cups almost to the top. Return the jello cups to the refrigerator until chilled and firm. Chill for 1 to 2 hours.
When ready to serve, add Cool Whip or whipped cream with a piping bag and decorating tip and garnish with Candy Corn (optional).

Making a smaller batch:

If you want to make a smaller batch of jello cups, this recipe is easy to cut in half. Just use 3-ounce boxes of jello, half a can of sweetened condensed milk, half an envelope of unflavored gelatin, and cut all the water measurements in half.

**You can purchase these 5.5-ounce dessert cups here**

Candy Corn Jello Cups

Candy Corn Jello Cups are an easy and festive fall treat that the kids will go crazy for! Perfect for all your fall get-togethers or Halloween parties.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 5 hours
Course Dessert

Equipment

  • **The number of individual dessert cups this recipe makes depends on what style and size of cup you use. For this recipe, I used 5.5-ounce dessert cups. There is a link in the blog post for purchasing these cups. Using these cups will yield about 16 servings.

Ingredients
 

  • 1 6-ounces yellow jello (or two 3-ounce boxes)
  • 1 6-ounces orange jello (or two 3-ounce boxes)
  • 1 14-ounce can sweetened condensed milk
  • 1 envelope Knox unflavored gelatin

Garnish (optional)

  • Candy Corns
  • Cool Whip or whipped cream

Instructions
 

  • Mix 2 cups of boiling water with the yellow jello. Mix until the jello is completely dissolved. Add 1½ cups cold water (this is different from the box instructions), and stir.
  • Pour the yellow jello into the dessert cups, filling each one only about ⅓ full. Place the dessert cups in the refrigerator until completely set, about 2 hours.
    *It is easiest to place all the dessert cups on a baking sheet and move them all at once versus moving individual cups to and from the refrigerator.
  • While the yellow jello is chilling, prepare the orange jello. Mix 2 cups of boiling water with the orange jello. Mix until the jello is completely dissolved. Add 1½ cups cold water and stir.
    Allow the orange jello to sit on the counter and cool to room temperature before adding it to the yellow jello.
  • Once the yellow jello is set and the orange jello is cooled, gently pour the orange jello on top of the yellow, filling the cups ⅔ full.
  • Place the jello back into the refrigerator to set up for about an hour or more if needed.
    *This is a shorter time than the yellow jello because the yellow jello went into the refrigerator hot and the orange jello went in at room temperature.
  • While the jello is chilling, make the white layer. In a bowl, combine the sweetened condensed milk with 1 cup of boiling water and set it aside. In a separate small bowl, combine one envelope of unflavored gelatin with ½ cup cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes, and then add ½ cup of boiling water to dissolve the gelatin; stir. Add the dissolved gelatin to the milk mixture and stir to combine. Allow it to cool to room temperature.
  • Once the milk mixture is cooled and the orange layer is set, gently pour the milk mixture over the orange jello. Return the jello cups to the refrigerator until chilled and firm, about 1 to 2 hours.
  • When ready to serve, add Cool Whip or whipped cream with a piping bag and decorating tip and garnish with Candy Corn (optional).

Notes

Making a smaller batch: If you want to make a smaller batch of jello cups, this recipe is easy to cut in half. Just use 3-ounce boxes of jello, half a can of sweetened condensed milk, and half an envelope of unflavored gelatin. Then cut all the water measurements in half.
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PUMPKIN PIE MILKSHAKE

Everything you love about pumpkin pie, but without the work. It only takes about 5 minutes to make this incredible pumpkin pie milkshake. 

If you love the taste of pumpkin pie, then this is your milkshake! It really tastes like pumpkin pie, just minus all the work that goes into making a pie. So if you have 5 minutes, you have enough time to create this delicious, refreshing, and satisfying treat.

When I first created this recipe, I asked my kids to sample the milkshake and give me some feedback. They immediately commented how great it was and promptly asked me to make them another one. They have asked me several times over the last two weeks to make pumpkin pie milkshakes…So I think it is safe to say this recipe is a winner!

Making Pumpkin Pie Milkshakes:

  • Vanilla Ice Cream
  • Milk
  • Pumpkin Puree (chilled)
  • Pumpkin pie spice
  • Maple Syrup
  • Crushed Graham Crackers

*I recommend chilling the pumpkin puree ahead of time. This will help keep the milkshake cold and prevent the ice cream from melting so quickly.

Place all the ingredients in the blender and process until smooth. Pour into two separate glasses and garnish with whipped cream and a sprinkle of graham cracker crumbs.

That’s it. So easy and so delicious!!

Pumpkin Pie Milkshake

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Dessert, Drinks
Servings 2 servings

Equipment

  • Blender

Ingredients
 

  • 3 cups vanilla ice cream
  • ¾ cup milk
  • ¾ cup pumpkin puree, chilled
  • 1 tablespoon pumpkin pie spice
  • 2 tablespoons maple syrup
  • ⅓ cup crushed graham crackers (about 1½ whole crackers), reserve a little for garnish

Garnish (optional):

  • Graham Cracker Crumbs
  • whipped cream

Instructions
 

  • *I recommend chilling the pumpkin puree ahead of time. This will help keep the milkshake cold and prevent the ice cream from melting so quickly.
  • Add all ingredients to a blender a process until smooth.
  • Pour into serving glasses, top with whipped cream, and sprinkle with graham cracker crumbs. Serve immediately.
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MINI APPLE PIE TARTS

These mini apple pie tarts are a fun twist on the classic apple pie. Filled with a homemade apple pie filling and topped off with a spiced crumble topping, you have a dessert that not only tastes amazing but is also fun to make and fun to eat! 

I love apple pie, and I thought it would be fun to develop a recipe for a mini tart version. These came out so delicious and are almost as fun to make as they are to eat. These are easy enough for kids to help with too.

The Tart Molds:

These particular tart molds are my absolute favorite. Why? For one, they are the perfect size, measuring 3-inches across, making them the ideal size for a handheld dessert. And the best part is they have a removable/push-up bottom, allowing the tarts to come out so easily with really no effort at all.  You can find these great mini-tart pans here.

I’ve written this recipe and the instructions using these tart molds, but you can also use a standard muffin pan. Of course, the finished product will look slightly different, but the taste will be the same.

Step by Step Instructions (with photos):

To start, you’ll need two pie crusts, either homemade or store-bought.

If you use store-bought pie crusts, let them sit at room temperature for 15 minutes, then carefully unroll them. If you use a homemade pie crust, roll it out into a ⅛” thick circle on a lightly floured surface.

Using a 3½-inch pastry cutter, cut twelve circles. Center a dough circle over a mini tart mold and gently press the dough down. Then gently press the dough against the fluted edges. Repeat for remaining tart molds. Place the dough-filled tart molds on a baking sheet for easier handling. Place the tarts in the refrigerator for 20-30 minutes to chill the dough.

While the dough is chilling, dice 2½ cups of apples (about two apples), then mix together the brown sugar, flour, cinnamon, and vanilla. Add to the apples and stir to coat the apples evenly. Set aside.

Next, in a separate bowl, combine the brown sugar, oats, flour, cinnamon, ginger, nutmeg, and salt.

It’s always better to mix your dry ingredients before adding the butter. It helps to ensure that the dry ingredients are evenly mixed together.

Once your dry ingredients are well combined, add the melted butter, stirring with a fork. Using a fork helps you to fluff the topping as you stir. Using a spoon or spatula can compact your topping and cause large clumps.

Remove the tarts from the refrigerator and fill each tart with two rounded tablespoons of apples (stirring the apples frequently to mix in the liquid that collects at the bottom of the bowl). Then add one tablespoon of the topping.

Bake in a preheated oven (400°F) for 20 to 25 minutes. The crust should be beginning to brown, and the filling should be hot and bubbly.

Move the pan to a cooling rack and allow the tarts to cool for 15 minutes. When the molds are cool enough to touch, pick one up and press up on the bottom with your fingers, lifting the tart out of the mold. Remove the round mold circle from the bottom of the tart and allow the tart to finish cooling on the cooling rack. Repeat with the remaining tarts.

Serve warm or store in an airtight container in the refrigerator for up to 4 days.

Freezing the Tarts:

If you want to make a large batch to have on hand or make them ahead of time to prep for a party, these tarts freeze well. Just allow them to cool completely and place them in an airtight container or freezer bag. Then, when ready to use them, thaw to room temperature, and they are ready to serve.

Tart Pans:

Mini Apple Pie Tarts

These mini apple pie tarts are a fun twist on the classic apple pie. Filled with a homemade apple pie filling and topped off with a spiced crumble topping, you have a dessert that not only tastes amazing but is also fun to make and fun to eat! 
4.96 from 24 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Servings 12 Mini Pies

Ingredients
 

  • 2 pie crusts, store-bought or homemade
  • 2½ cups diced apples, about 2 apples
  • ⅓ cup brown sugar, packed
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla

Crumble Top:

  • ¼ cup flour
  • ½ cup quick-cooking oats
  • ¼ cup brown sugar, packed
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • 3 tablespoons butter, melted

Instructions
 

  • Preheat the oven to 400°F
  • If you use store-bought pie crusts, let them sit at room temperature for 15 minutes, then carefully unroll them.
    If you use a homemade pie crust, roll it out into a ⅛" thick circle on a lightly floured surface.
  • Using a 3½-inch pastry cutter, cut twelve circles. Center a dough circle over a mini tart mold and gently press the dough down. Then gently press the dough against the fluted edges. Repeat for remaining tart molds. Place the dough-filled tart molds on a baking sheet for easier handling.
    **If you don't have mini tart molds, you can use a standard muffin pan.
  • Place the tarts in the refrigerator for 20-30 minutes to allow the dough to chill before adding the filling.

Filling:

  • While the dough is chilling, prepare the filling. Start by peeling and dicing the apples.
  • Mix together the brown sugar, flour, cinnamon, and vanilla. Add to the apples and stir until the apples are thoroughly coated. Set aside.

Topping:

  • In a separate bowl, mix together the flour, oats, brown sugar, cinnamon, ginger, nutmeg, and salt. Once combined, add the melted butter and stir with a fork, fluffing the topping as you mix.

Putting Tarts Together:

  • Remove the tarts from the refrigerator. Fill each tart with two rounded tablespoons of apples (stirring the apples frequently to mix in the liquid that collects at the bottom of the bowl).
  • Top each tart with one tablespoon of topping.
  • Place the pan of tarts in the preheated oven and bake for 20 to 25 minutes, or until the crust begins to brown and the filling is bubbly.
  • Remove the tarts from the oven and set them on a cooling rack for 15 minutes.
  • Once the molds are cool enough to handle, remove the tarts by pressing up on the bottom of the molds and lifting out the tarts. Allow the tarts to finish cooling on the cooling racks.
  • Store cooled tarts in an airtight container in the refrigerator for up to 4 days.

Notes

**There is a link to buy these mini tart pans in the blog post.
Freezing the Tarts: If you want to make a large batch to have on hand or want to make them ahead of time to prep for a party, these tarts freeze well. Just allow them to cool completely and place them in an airtight container or freezer bag. Then, when you are ready to use them, thaw to room temperature, and they are ready to serve.
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PUMPKIN ROLL

The pumpkin roll is a favorite in our house, and I think it will be in yours too! With a delicious pumpkin cake and a smooth, creamy filling, your friends and family will be amazed! But nobody needs to know just how easy it was to make.

When the kids see I have bought canned pumpkin, they always ask me to make a pumpkin roll – and I am happy to oblige! This pumpkin roll is my favorite pumpkin recipe…or maybe it’s my Haupia Pumpkin Pie…no the pumpkin roll. Okay, perhaps we will call it a tie (can you tell I love pumpkin!). This is also a fun dessert to serve friends and family because not only does it taste amazing, it’s a beautiful dessert – look at that stunning spiral of creamy goodness! The combination of the cream cheese filling surrounded by pumpkin cake makes for an absolutely delicious dessert that I believe will become a favorite in your house too!

Honestly, making a pumpkin roll is easier than you might think. I’ll share my tips and tricks below. After you make this once, you’ll realize that it’s not too complicated and absolutely worth taking the time to make. One word of advice, do not rush the process! Allow the cake to cool completely before adding the filling, then chill thoroughly before cutting into it.

 How to Make the Perfect Pumpkin Roll:

  • Begin by preheating the oven to 375°F degrees. Then prepare the baking sheet by lining it with parchment paper, making sure that it goes up all the sides. Next, lightly spray with non-stick cooking spray. The parchment paper and cooking spray are important because you need the cake to come out cleanly. You do not want the cake to stick or tear.
  • Combine all the wet ingredients in a medium bowl and the dry ingredients in a separate bowl. Then mix everything, stirring only until combined. Do not overmix! Spread evenly in the prepared pan. Bake 13-15 minutes or until the center of the cake springs back when touched.

Now the Important Steps:

  • STEP 1: As soon as the cake comes out of the oven, flip it out of the pan. The easiest way I have discovered to do this is to take a large cutting board covered with parchment paper and place it on top of the cake in the pan (parchment paper down, so when you flip it, the cake is sitting on top of the parchment paper). Using oven mitts, flip the pan with the cake and the cutting board in one swift movement. If the parchment paper lining the baking sheet comes out with the cake, carefully peel it off the cake.

  • STEP 2: Immediately, while the cake is hot, roll the cake and the parchment paper into a tight roll, starting at the short end. It is critical that you roll the parchment paper with the cake; otherwise, as the cake cools, it will stick to itself, and you’ll never get it unrolled. Next, allow the rolled cake to cool completely on the counter. I usually allow for 2 hours for it to cool. If your cake hasn’t cooled completely, the filling will become runny and won’t hold its shape. So don’t rush the cooling step.

  • STEP 3: Once the cake has thoroughly cooled, mix the filling ingredients – cream cheese, powdered sugar, butter, and vanilla with a handheld mixer. Beat until smooth. Next, carefully unroll the cake and discard the parchment paper. Don’t worry about getting the cake completely flat, just flat enough to spread the filling on the cake. Spread an even layer of the filling over the cake.

  • STEP 4: Reroll the cake and wrap it in plastic wrap. Chill in the refrigerator for 2 hours.

To serve, sprinkle the cake with powdered sugar (optional) and cut it into one-inch-thick slices. Enjoy!

The baking sheet that I use for my pumpkin rolls.

Pumpkin Roll

The pumpkin roll is a favorite in our house, and I think it will be in yours too! With a delicious pumpkin cake and a smooth, creamy filling, your friends and family will be amazed! But nobody needs to know just how easy it was to make.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Servings 10 slices

Equipment

  • 17 inch baking sheet

Ingredients
 

For the Cake:

  • 1 cup flour + 2 tablespoons
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ tablespoons pumpkin pie spice
  • ½ teaspoon salt
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 ½ cups sugar
  • 1 cup pumpkin puree

For the Filling

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla

Instructions
 

For the Cake:

  • Preheat the oven to 375°F. Line a 17-inch cookie sheet with parchment paper and lightly spray with non-stick cooking spray.
  • Cover a large cutting board with parchment paper and set it aside.
  • In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
  • In a large bowl with an electric mixer, beat eggs, vanilla, and sugar until thick. Add in the pumpkin, and mix to combine.
  • Stir the flour mixture into the pumpkin mixture.
  • Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes, or until the top of the cake springs back when touched.
  • When you take the cake out of the oven, immediately turn the cake onto the parchment paper-covered cutting board. It's easiest to put the parchment paper and cutting board on top of the cake and flip them together in one swift movement. Then gently loosen and peel off the parchment paper that was baked with the cake.
  • Immediately, while the cake is still hot, roll up the cake and the parchment paper together, starting at the narrow end. Cool completely on a wire cooling rack (about 2 hours).

For the Filling:

  • Once the cake is cool, prepare the filling. In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth.
  • Carefully unroll the cooled cake, removing and discarding the parchment paper.
  • Spread the cream cheese mixture evenly over the cake. Reroll cake.
  • Wrap in plastic wrap and refrigerate for at least two hours.
  • Dust with powdered sugar, cut into 1-inch thick slices and serve.
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