Paulas Pumpkin Cookies Food

PAULA'S PUMPKIN ROLL

Steps:

• Preheat oven to 350 degrees F. Grease a jelly roll pan (15 x 10 x 1"). Cover with waxed paper and grease the waxed paper, too, including the corners & sides. (I used a paper towel soaked in cooking oil.)
• Beat the eggs with a mixer for 3 minutes. Add the sugar and beat for an additional 2 minutes.
• Add all the other cake batter ingredients, EXCEPT the walnuts, to the bowl, then beat with a mixer for another 2 minutes or so, until well-blended.
• Pour into the prepared pan & spread evenly. Sprinkle with walnuts, if desired.
• Bake for 12-15 minutes, or until toothpick tester comes clean and the cake springs back in the center when lightly touched. (If you have a cranky oven, like mine, you might want to check a little sooner.)
• WHILE THE CAKE IS BAKING, spread a dish towel over cooling racks and sprinkle about 1/4 cup of powdered sugar all over the dish towel. (See the note posted above about the kind of dish towel to use.)
• When the cake is removed from the oven, quickly sprinkle a little powdered sugar over the top of the hot cake.
• Then quickly turn the cake out on the prepared dish towel.
• Carefully, but quickly, peel the waxed paper from the cake.
• Starting on a short end, roll up the hot cake AND towel together.
• Cool the cake (and towel) for an hour on the cooling racks. (In this photo, I've made a second Pumpkin Roll and both are cooling, wrapped in their dish towels.)
• Set a timer for 30 minutes. When it goes off, put the cream cheese & butter in a mixing bowl to soften.
• When the hour of cooling time is almost up, beat together the filling ingredients.
• Gently unroll the dish towel.
• Spread the cake with the filling. If the filling is still pretty solid, spread almost to the edges. If the filling is pretty creamy, spread to about 1 inch from the edges since the filling will probably squish to the sides when the cake is rolled.
• Carefully roll the cake & filling off the dish towel.
• Wrap the Pumpkin Roll in plastic wrap and refrigerate for at least an hour before slicing with a serrated knife. Refrigerate any leftovers.
• Thinking of making ahead & freezing the Pumpkin Roll? My friend, Lauren, had the following suggestion. "Just a little helpful hint for freezing~~ freeze the Pumpkin Roll unwrapped. When it is frozen completely, take it back out and wrap (in plastic wrap & aluminum foil). Then when thawing, unwrap as soon as you take it out of the freezer. This helps prevent the soggies."
• NOTE FOR MAKING YOUR BAKING LIFE EASIER: A 15 oz. can of pumpkin is enough for TWO Pumpkin Rolls, so you might as well make 2. But for an easier time of it, prepare two mixing bowls. Beat the eggs for 3 minutes in one, then beat the eggs in the other. Add the sugar to both, then beat the ingredients in each bowl for 2 more minutes each. After that, all the ingredients are added to the bowls before mixing so it will be so much easier to measure each ingredient twice, once for each bowl. You might want to mix up just the first bowl & get that cake in the oven before mixing up the second bowl, especially if you only have one jelly roll pan. You could double the filling recipe & mix it up in one bowl, but refrigerate in between, if there are two baking times, then beat it with the mixer right before frosting the 2nd Pumpkin Roll.

PAUL'S PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
• Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
• To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

PRALINE PUMPKIN PIE (PAULA DEEN)

Steps:

• Preheat oven to 400°F.
• Blend pecans with 1/3 cup brown sugar and softened butter.
• Press gently with back of a spoon into bottom of unbaked pie shell.
• Blend all remaining ingredients except egg whites and granulated sugar.
• Pour into pie shell.
• Bake for about 50 minutes.
• Make a meringue by beating egg whites until stiff, adding 1 tablespoon granulated sugar and beating again briefly.
• Return to 425°F oven just to brown meringue.
• Chill and serve cold.

PAULA'S PUMPKIN GINGERBREAD TRIFLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine gingerbread cake mix, water, and eggs in a large bowl. Stir until well blended. Divide batter between 2 ungreased 9-inch cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Place cake pans on wire racks to cool for 10 minutes. Invert and let cool to room temperature, about 20 minutes.
• Combine milk and vanilla pudding mix in a saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; let cool until thickened, about 10 minutes. Stir in pumpkin pie filling, brown sugar, and cinnamon.
• Crumble 1 gingerbread cake into the bottom of a large punch bowl. Pour 1/2 of the pudding mixture over the gingerbread. Add a layer of whipped topping. Repeat with remaining gingerbread cake, pudding mixture, and whipped topping. Sprinkle gingersnaps on top.
• Refrigerate until pudding is set and flavors combine, 8 hours to overnight.

PUMPKIN BARS (PAULA DEEN)

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, beat eggs, sugar, oil, and pumpkin at medium speed with an electric mixer until light and fluffy.
• In a separate bowl, combine flour, baking powder, cinnamon, salt, and baking soda. Add to pumpkin mixture and beat at low speed with an electric mixer until thoroughly combined and batter is smooth.
• Spread batter in an ungreased nonstick 13-x 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting.
• For frosting: In a mixing bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add confectioners' sugar and beat at low speed until combined. Add vanilla and beat until desired consistency is reached.
• If desired, garnish with ground cinnamon.