Pumpkin Pie Roll Ups Food

PUMPKIN ROLL I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
• In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
• Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
• Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
• Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
• When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.

PUMPKIN PIE ROLL UPS

Steps:

• Preheat oven to 375 degrees.
• In a small bowl, mix the sugar, salt, cinnamon, ginger, cloves and nutmeg.
• In another medium sized bowl, beat the egg lightly. Stir in the pumpkin and the spice mixture from above.
• Unroll the crescent rolls and lay them out flat.
• Spread the pumpkin mixture on each triangle. Roll the crescent starting at the wide area and ending at the point.
• In a small bowl, mix the ¼ cup of sugar and the 2 tablespoons of pumpkin pie spice.
• Spread the softened butter on the tops of each of the crescent rolls. Gently dip each buttered side into the spiced sugar mix.
• Place them on a lightly greased baking sheet. Bake at 375 degrees for between 10-12 minutes, checking frequently once you get to that 10 minute mark.
• Allow to cool for 10-15 minutes. Serve warm.

PUMPKIN PIE CRESCENTS

Steps:

• Preheat oven to 375°F and prepare a parchment-lined pan.
• Combine pumpkin pie filling, egg yolk, and pumpkin pie spice.
• Unroll crescents and place 1 slightly heaping tablespoon of pumpkin mix on each crescent.
• Starting with the large end, roll the crescent over once and slightly pinch the sides to contain the filling. Continue rolling (a little filling might leak out, that's ok). Place on the prepared pan.
• Bake 10-12 minutes or until browned.
• Meanwhile, combine glaze ingredients until smooth. Place in a small ziptop bag.
• Let crescents cool on the pan for 10 minutes. Snip off a corner of the ziptop and drizzle the glaze over the crescents. Serve warm.

PUMPKIN PIE EGG ROLLS WITH CARDAMOM WHIPPED CREAM

Steps:

• Heat 3 inches oil to 325 degrees F in a Dutch oven or deep skillet.
• Whisk the heavy cream, powdered sugar, cardamom and ginger together in a bowl until soft peaks form. Transfer to a serving bowl and set aside in the refrigerator until ready to serve.
• Scoop the pumpkin pie filling into a bowl and mix together until smooth. Spoon into a large piping bag and snip off the tip to make a 1/2-inch hole. Place an egg roll wrapper on a work surface with one of the flat sides facing you. Brush the edges with the egg wash. Pipe a horizontal line of the pumpkin pie filling just above the brushed edge closest to you. Fold in the sides and roll up to the top edge, making sure it seals. Continue with the remaining filling and wrappers.
• Fry the egg rolls in batches until all sides are golden brown, 2 to 3 minutes on each side. Meanwhile, add the granulated sugar and cinnamon to a large bowl. Remove the egg rolls from the fryer and add immediately to the cinnamon-sugar mixture, tossing to coat.
• Place the egg rolls on a platter and serve alongside the whipped cream.

PUMPKIN ROLL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a jellyroll pan (large cookie sheet with sides).
• In a mixing bowl, beat eggs on high for five minutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour, cinnamon, salt, baking powder, and ginger. Spread batter evenly in pan. Sprinkle pecans evenly on top, and press lightly into batter.
• Bake for 12 to 15 minutes, or until it springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let cool for about 20 minutes.
• To Make Filling: Mix confectioners' sugar, vanilla, butter or margarine, and cream cheese together till smooth.
• Unroll pumpkin cake when cool, and spread with filling. Reroll, and push aside the dishtowel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight. Before slicing, dust with powdered sugar. Serve chilled.