Pumpkin Roll

Pumpkin Roll:
3/4 cup (100 grams) all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
3 large eggs, room temperature
1 cup (200 grams) granulated white sugar<
1/2 teaspoon pure vanilla extract
2/3 cup (150 grams) pumpkin puree
Filling:
8 ounces (226 grams) cream cheese, room temperature
2 tablespoons (28 grams) unsalted butter, room temperature
1 cup (115 grams) confectioners' (powdered or icing) sugar
1/2 teaspoon pure vanilla extract
1 cup (130 grams) Heath Bits 'O Brickle or other nut brickle
or 1 cup (100 grams) chopped walnuts or pecans
Garnish:
Confectioners' (powdered or icing) Sugar

Instructions:

Pumpkin Roll: Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Butter, or spray with a non-stick vegetable spray, a 15 inch (38 cm) x 10 inch (25 cm) baking pan, line it with parchment paper, and then butter and flour the parchment paper (or spray with Baker's Joy).
Sift, into a large bowl, the flour, baking powder, baking soda, cinnamon, allspice, and salt.
Place the eggs along with the sugar in your electric mixer, fitted with the paddle attachment (can also use a hand mixer). Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and pumpkin puree. Gently fold in the sifted flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or knife.
Bake for about 13 - 15 minutes or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.
Immediately upon removing the cake from the oven invert the pumpkin roll onto a clean dish towel that has been sprinkled with confectioners' sugar. Carefully remove the parchment paper, sprinkle lightly with confectioners (powdered or icing) sugar, and roll up the pumpkin roll, with the towel, while it is still hot and pliable. Place on a wire rack to cool.
Filling: Beat the cream cheese, butter, and vanilla extract until light and fluffy. Add the sugar and beat until smooth. Then fold in the butter brickle or nuts.
To Assemble: Unroll the pumpkin roll, spread with the filling, and reroll. Transfer to your serving platter. Cover, and chill in the refrigerator for a few hours or overnight. (You can serve this cake immediately but chilling it for a few hours, or even overnight, sets the filling and makes it easier to slice.) Just before serving, dust with confectioners (powdered or icing) sugar.
Serves about 6 - 8 people.

From: http://joyofbaking.mobi/cakes/PumpkinRoll.html

Pumpkin Muffins

3 ¼ cup flour
2 ½ cup sugar
½ tsp each cinnamon, cloves, allspice
2 tsp salt
5 eggs
1 ½ tsp baking soda
1 cup oil
3 cups pumpkin

Bake at 350 degrees for 25 minutes.

This pumpkin muffin recipe is great, too. They freeze really well, too, if you don't want to eat them all at once. They do best if you don't use cupcake liners. Good luck!

Pasta with Pumpkin and Sausage

Servings: 6

2 tablespoons extra-virgin olive oil, divided
1 pound bulk sweet Italian sausage
2 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup white grape juice
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the
sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add
the remaining tablespoon oil, and then the garlic and onion. Saute 3-5 minutes until the onions are tender.
Add bay leaf, sage, and grape juice to the pan. Reduce grape juice by half, about 2 minutes. Add stock and
pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce
heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer
mixture 5-10 minutes to thicken sauce.
Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin
sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of
shaved cheese and sage leaves.
Serve Pumpkin Sausage Pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red
Onion.

Pumpkin and Sausage Soup

2 c mashed pumpkin (1 15 oz can)
4 c. chicken broth
1/2 c. minced onion
1/2 c half and half (I prefer heavy cream)
1 clove garlic, minced (I usually use a little bit more than this)
1 1/2 t Italian Seasoning
1 pound spicy breakfast sausage

Brown sausage, drain, and then add the onion, mushrooms, garlic and herbs. When the onion is translucent, stir in the pumpkin. Stir in the broth and mix well. Simmer 20-30 minutes. Stir in the cream and simmer on low another 10 min. Taste and add salt/pepper as needed.

I serve this with a little swirl of cream on top to make it look fancy and a side of corn bread. Also, some red pepper flakes on the table so people can spice up a bit more if they prefer.

For freezer: cook sausage, drain, add onion, mushrooms, garlic, Italian seasoning, place in quart freezer bag. Place that bag in gallon bag along with a 2c bag of pumpkin puree.

To serve: put all ingredients in pan, add 4c chicken broth, heat, simmer 20-30 minutes, add cream and simmer another 10 minutes.

Pumpkin Cookies

½ Cup butter or shortening ( or half of each)
1 Cup sugar
1 egg slightly beaten
1 C. pumpkin
1 t. soda
2 C. flour
½ t. cloves
½ t. salt
1 t cinnamon
½ t. allspice
1 C. chopped nuts, raisins, or Chocolate Chips
Cream butter and sugar. Add egg and pumpkin. Add dry ingredients, mix well. Add preferred add ins. Drop by teaspoonful. Bake at 375 degrees about 15 minutes.