Pumpkin Cake With Cream Cheese Filling Food

CREAM CHEESE PUMPKIN ROLL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
• Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
• Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
• Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
• Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.

PUMPKIN-CREAM CHEESE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup fluted tube pan (such as Bundt®).
• Whisk flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice together in a large bowl. Set aside.
• Whisk pumpkin, brown sugar, and butter together in a separate large bowl until combined. Whisk in sour cream until no lumps remain. Add maple syrup, heavy cream, eggs, and vanilla extract and whisk until completely incorporated.
• Add flour mixture gradually to pumpkin mixture until just combined, most lumps are gone, and batter is thick, being careful not to overmix.
• Beat cream cheese in a medium bowl using an electric mixer on medium-high speed until smooth. Mix in sugar, egg, and vanilla extract at medium-high speed until thoroughly combined and filling mixture is smooth.
• Pour 1/2 of the cake batter into the prepared pan. Spoon filling over batter, trying to avoid touching the side or center column of the pan. Pour remaining cake batter over filling and smooth gently using a spatula.
• Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out fairly clean, with only a few moist crumbs, 55 to 65 minutes. Let cake cool for about 30 minutes before inverting onto a wire rack to cool completely before serving.

PUMPKIN BARS WITH CREAM CHEESE FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine crushed gingersnaps, pecans, and melted butter for crust in a bowl. Mix until evenly moistened; press into the bottom of a 9x13-inch baking pan.
• Bake in the preheated oven until crust is lightly browned and smells toasted, about 10 minutes. Remove from the oven and cool while preparing cream cheese layer. Leave the oven on.
• Combine cream cheese, sugar, eggs, and vanilla extract for cream cheese layer in a large bowl; beat with an electric mixer until light and fluffy. Spread over cooled crust and place in the refrigerator while preparing pumpkin layer.
• Beat pumpkin, evaporated milk, pumpkin pie spice, and salt in a bowl until well blended. Beat in sugar and eggs. Pour over cream cheese layer.
• Return to the oven and bake until pumpkin layer is set, about 50 minutes. Cut into bars.

PUMPKIN CAKE ROLL WITH CREAM CHEESE FILLING

Steps:

• PREHEAT oven to 375°F.
• Grease 15 x 10-inch jelly-roll pan; line with wax paper.
• Grease and flour paper.
• Sprinkle towel with powdered sugar.
• COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
• Beat eggs and sugar in large mixer bowl until thick.
• Beat in pumpkin.
• Stir in flour mixture.
• If you'd like to create a spiderweb, pour some of the resulting batter into a separate bowl. Mix in black gel food coloring. Put the colored batter in a piping bag, then use it to draw your spiderweb in a parchment-lined baking tray. Bake for 3 - 5 minutes at 350F, then remove from the oven. (To see it done, check out the video at the top of the page).
• Spread the rest of the batter evenly into prepared pan, on top of the spiderweb.
• Sprinkle with nuts (if desired).
• BAKE for 13 to 15 minutes or until top of cake springs back when touched.
• Immediately loosen and turn cake onto prepared towel.
• Carefully peel off paper.
• Roll up cake and towel together, starting with narrow end.
• Cool on wire rack.
• BEAT cream cheese, powdered sugar, butter, vanilla, and sugar in small mixer bowl until smooth.
• Carefully unroll cake; remove towel.
• Spread cream cheese mixture over cake.
• Reroll cake.
• Wrap in plastic wrap and refrigerate at least one hour.
• Sprinkle with powdered sugar before serving, if desired.

PUMPKIN COOKIES WITH CREAM CHEESE FILLING RECIPE

Steps:

• Line a baking sheet with a silicone mat or buttered parchment paper. Heat the oven to 350 F.
• In a bowl, combine flour, baking powder, soda, salt, cinnamon, and nutmeg.
• In a large mixing bowl with an electric mixer, beat butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs and vanilla until well blended. Slowly beat in the milk and pumpkin, then add dry ingredients, beating just until blended.
• With a tablespoon or cookie scoop, drop cookie dough onto the prepared baking sheets. Bake for 12 to 14 minutes or until bottoms are lightly browned and tops are firm. Cool for about 5 minutes on the baking sheet, then loosen the bottoms with a spatula and let them cool completely.
• Combine the filling ingredients in a bowl with an electric mixer. Beat well until the filling is smooth. Frost the bottom of a cookie, then press the bottom of another cookie on the filling to make a sandwich. Repeat with remaining cookies.

PUMPKIN CAKE ROLL WITH CREAM CHEESE FILLING

Steps:

• Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large mixing bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
• In a small mixing bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
• Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
• In a mixing bowl, combine cream cheese, butter, confectioners' sugar and vanilla; beat until smooth. Unroll cake; spread filling evenly to within 1/2 inches of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners' sugar if desired.

PUMPKIN CAKE WITH CREAM CHEESE FROSTING RECIPE

Steps:

• Gather the ingredients.
• Grease and flour two 9-inch round cake pans. Heat the oven to 350 F / 180 C / Gas 4.
• Combine the sugar, vegetable oil, and eggs in a large mixing bowl; mix until smooth and well blended.
• Combine dry ingredients in a medium bowl and then stir to blend.
• Add the dry ingredients to the eggs and oil mixture and beat until well blended. Add the pumpkin puree and blend well.
• Pour the batter into 2 greased and floured 9-inch-round layer cake pans.
• Bake for 35 to 40 minutes.
• Cool in the pans on racks for about 10 minutes and then turn out onto racks to cool.
• Gather the ingredients.
• Sift the confectioners' sugar into a bowl.
• In a mixing bowl with an electric mixer, beat the butter and cream cheese until smooth and creamy.
• Add the sifted confectioners' sugar and vanilla; beat until smooth.
• Frost the pumpkin cake with cream cheese frosting and sprinkle with the chopped pecans.

PUMPKIN CAKE WITH CREAM CHEESE FILLING

Steps:

• 1. Preheat oven to 350 degrees and spray 9 x 13 baking dish with nonstick baking spray.
• 2. In medium bowl combine 6 tablespoons butter, 1/3 cup flour, brown sugar, rolled oats and 1 teaspoon cinnamon. Using pastry knife cut in butter until crumbly. Set aside.
• 3. In medium bowl whisk together 1 3/4 cups flour, baking soda, baking powder, salt and pumpkin pie spice.
• 4. In stand mixer with paddle attachment cream 1/2 cup butter with 1 1/2 cups sugar. Turn mixer to stir. Add 3 eggs; 1 at a time mixing after each just until blended. Add pumpkin puree and applesauce and mix just until incorporated. Add flour mixture (not crumb mixture made in step 1) in three parts mixing just until incorporated.
• 5. In medium bowl with hand mixer beat cream cheese and 1/3 cup sugar until smooth and creamy. Add 1 egg and vanilla and mix just until incorporated.
• 6. Spread half of the pumpkin cake mixture in the pan. Carefully spread the cream cheese mixture over the cake mixture. Now add the rest of the cake mixture spreading carefully with a spatula. Some may bleed through. Do not overwork or it the cream cheese mixture will be absorbed by the pumpkin mixture.
• 7. Sprinkle with the crumb topping and bake for 50 minutes or until set. Allow to cool 20 minutes before cutting.

PUMPKIN ROLL CAKE WITH CREAM CHEESE FILLING

Steps:

• Preheat oven to 375°F. Butter 13x9x5/8-inch jelly roll pan. Line pan with waxed paper; butter paper. Mix first 5 ingredients in large bowl. Mix in eggs and pumpkin. Pour batter into prepared pan, spreading evenly. Bake until tester inserted into center of cake comes out clean, about 15 minutes.
• Lay kitchen towel on work surface; dust with 2 tablespoons powdered sugar. Cut around pan sides to loosen cake. Turn out cake onto sugared towel, waxed-paper side up. Fold 1 side of towel over 1 long side of cake, then roll up cake jelly roll style. Cool cake.
• Combine cream cheese, 1 cup powdered sugar, butter and vanilla in medium bowl; beat to blend. Mix in walnuts.
• Unroll cake; leave on towel. Peel off paper. Spread cream cheese filling evenly over cake. Using towel as, roll up cake and place seam side down on platter. Trim ends of cake. Dust cake with powdered sugar. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Cut cake crosswise into 1-inch-thick slices and serve.