I'll keep this short (okay maybe not that short) and sweet, very sweet! If you're like me and Thanksgiving is all about the desserts then I think you might like these two recipes. You'll like them even more if you're like me in that pie crust is not your forte as these recipes involve no pie crust.
First up is these yummy pumpkin cake rolls with cream cheese frosting. These are awesome, but slightly tricky. The best tip I can give you on them is to use parchment paper to line your jelly roll pan. In years past I've done them without the parchment paper and have ruined whole pans of this trying to get them out of the pan. I don't know why I didn't do this sooner! So don't even attempt these without parchment paper (I suppose you could use wax paper too, my mom always used to line cakes with that).
2/3 c. pumpkin puree (not pie mix)
1 tsp. baking powder
1 tsp. ginger
1/2 tsp. salt
1 c. sugar
1 tsp. lemon juice
3/4 c. flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. powdered sugar
8 oz cream cheese
4 Tbsp. butter
1 tsp. vanilla
Preheat oven to 375 degrees. In a large bowl beat eggs on high speed for 5 minutes while gradually adding sugar. From this point on fold all of these ingredients (DO NOT BEAT!) Fold in pumpkin and lemon juice. Fold in flour, baking powder, cinnamon, ginger, nutmeg and salt. Spread this mixture into a heavily greased (and parchment lined) jellyroll pan. Bake for 15 minutes. Immediately turn out onto a clean dish towel that has been sprinkled in powdered sugar. While still hot, gently roll the cake in the towel lengthwise to form a roll. Place onto a wire rack to cool completely. When cake is thoroughly cool, unroll, remove towel and spread filling. Fillling: combine powdered sugar, softened cream cheese, butter and vanilla. Beat until smooth. Spread filling over cake and reroll. Sprinkle top of cake roll with powdered sugar. Slice into 1/2 inch pieces and serve, serves 12.
I usually make my cake roll a day ahead of time and leave the roll uncut and wrap with saran wrap and refrigerate. You could also make these way ahead of time and freeze, then defrost and cut. Trust me they are worth the work and you'll feel quite proud of yourself when you take the time to make these!
And they have these cute seasonal Christmas cookies (normally they have chess men on them) that would make this dessert great for a Christmas party. Trust me, if you skip over the Pumpkin rolls at least give this a try, you won't regret it. It's best to make ahead of time though to give the filling time enough to set in the fridge and it gets even better the next day. You'll find the recipe in printable format here. Enjoy!
- 2 bags Pepperidge Farm Chessmen cookies
- 6 to 8 bananas, sliced
- 2 cups milk
- 1 (5-ounce) box instant French vanilla pudding
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.