PUMPKIN ROLL

Pumpkin Cheesecake Roll

3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. pumpkin spice
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup sugar
3 eggs, slightly beaten
2/3 cup solid packed pumpkin
1 cup walnuts, chopped (optional)

Cream Cheese Filling:
1 cup confectioners sugar
1 (8 oz.) pkg. cream cheese, softened
6 Tbsp. butter
1 tsp. vanilla
Beat together until smooth; set aside

Grease a 15 X 10 X 1 jellyroll pan. Line with wax paper. Grease and flour wax
paper. Sift dry ingredients. Beat eggs and sugar until thick and fluffy. Beat
in pumpkin. Stir in dry ingredients. Pour into pan; sprinkle with nuts
(optional). Bake at 350 degrees for 15 minutes. Loosen cake around edges.
Invert onto a damp, clean, kitchen towel, dusted with powdered sugar. Peel off
waxed paper. Roll up cake & towel together. Place seam side down on wire rack.
Cool completely. Then unroll cake, remove towel & spread with filling. Reroll
cake. Wrap with aluminum foil and refrigerate overnight. Slice and serve cold.

PUMPKIN CRISP

Pumpkin Crisp

2 c canned pumpkin
1 lg can evaporated milk
1/2 c sugar
1/2 c brown sugar
2 tsp pumpkin pie spice
3 eggs
1 box yellow cake mix
1 c toasted, chopped pecans
1 stick butter, melted
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Mix together pumpkin, evaporated milk, sugars, spices and eggs. Spray a 9x13-inch pan with Pam, then pour the mixture above into the pan. Sprinkle the dry cake mix over the mixture. Sprinkle the nuts over the cake mix and gently pat down the nuts/cake mix with your hand. Drizzle all the melted butter as evenly as possible across the top. Bake at 350 degrees for 50-60 minutes, depending on your oven.
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