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Welcome Fall With Festive Pumpkin-Filled Recipes

Pumpkin Roll Cake

(Courtesy of allrecipes.com)

Ingredients:

  • 3 eggs
  • 1 cup white sugar
  • 2/3 cup canned pumpkin
  • 1 teaspoon lemon juice
  • ¾ cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 cup chopped walnuts
  • 6 ounces cream cheese, softened
  • 1 cup confectioners’ sugar
  • ¼ cup butter, softened
  • ½ teaspoon vanilla extract

Directions:

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
  3. In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
  4. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
  5. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
  6. Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
  7. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
  8. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Visit allrecipes.com for recipe tips.

Pumpkin French Toast Bake

(Courtesy of allrecipes.com)

Ingredients:

  • 8 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon white sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes
  • 1/3 cup brown sugar
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter, softened

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
  3. Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
  4. Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
  5. Bake in preheated oven until golden brown on top, 30 to 40 minutes.

Visit allrecipes.com for recipe tips.

Iced Pumpkin Cookies

(Courtesy of allrecipes.com)

Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 ½ cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients.
  3. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  4. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  5. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Visit allrecipes.com for additional recipe tips

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