Pumpkin Cake Roll
Preheat oven to 350F degrees. Butter and flour two standard (9 x 5) loaf pans; set aside. In a small bowl, combine the flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt; set aside. In a large bowl, combine the brown sugar, granulated sugar and oil. Add the eggs and whisk until eggs are fully incorporated.
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Thankfully we have plenty of pine tree varieties to give the mountains some color all winter. For those of you itching to start your fall baking, I've compiled my pumpkin recipes here: Pumpkin Crumb Bars. Pumpkin Crumble Muffins. Jam-Swirled Sweet Potato Bread (Sub Pumpkin) Praline Pumpkin Cheesecake. Pumpkin Cheesecake Snickerdoodle Cookies.
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And first on our list- a spiced pumpkin cake roll. Many of you have requested a high altitude-friendly recipe for pumpkin cake rolls, and here it is. Cake rolls couldn't be more easy to make, and they're great for entertaining because they're a spongy, light cake, with creamy filling that has a unique presentation all its own..
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Lightly grease and flour a 9 x 13-inch baking pan. Set aside. Preheat oven to 350℉. Sift together, flour salt, baking soda, cinnamon, and nutmeg. Set aside. In a large mixing bowl beat butter on low speed until smooth. Add brown and white sugar. Beat until fluffy.
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Pre-heat oven to 325 degrees Fahrenheit. In a stand mixer, beat cream cheese, sugar and cinnamon for 2-3 minutes. Making sure to scrap the bottom of the bowl at least once. Next, add in eggs, one at a time and vanilla extract. Beat on low for 1-2 minutes, scrapping the bottom of the bowl at least once.
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In the bowl of your stand mixer, stir together the flour, the remainder of the sugar, salt and spices. Add the warm milk mixture, egg, pumpkin and vanilla, and stir into a shaggy dough. With the dough hook, knead on medium/low speed for 10 minutes. The dough will be soft, sticky and loose, but don't add more flour.
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Cover and let rise until the dough has nearly doubled, about 30 minutes. Preheat oven to 400 degrees. Bake rolls in oven until golden brown, about 15-20 minutes While rolls are baking, beat together cream cheese, butter, powdered sugar, and vanilla to make frosting. Spread frosting on warm rolls before serving.
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Preheat your oven to 375 degrees, and grease a 9 inch loaf pan. Set aside. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside. In a large bowl, beat together the sugar, brown sugar, and oil until combined. Add in the eggs, pumpkin puree, and vanilla extract and beat until.
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Add the pumpkin and mix on low speed until combined. Pour the egg whites into a clean bowl and whip on high speed, adding the sugar a little at time, until medium peaks form. Fold the egg whites gently into the batter. Spread the batter into the prepared pan and smooth carefully. Bake for 12-15 minutes, until the cake is golden brown on top and.
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Preheat the oven to 350F degrees. Line 24 standard muffin cups cupcake wrappers. Alternately you could spray the cups with non-stick cooking spray. In a small bowl, combine the flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt; set aside. In a large bowl, combine the brown sugar, granulated sugar and oil.
Pumpkin Rolls
For the filling: Reduce your oven temperature to 375. In a large bowl, whisk together your entire can of pumpkin puree, brown sugar, white sugar, salt, cinnamon, ginger, cloves, nutmeg, and allspice until just combined. Whisk in the eggs, one at a time, and then add the vanilla extract and whisk until everything is smooth.
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Remove the pan from the heat and let the butter cool for 10 minutes. In a bowl, whisk together the pumpkin, brown sugar, granulated sugar, eggs, milk, apple cider vinegar, vanilla and browned butter. In a separate bowl, sift together the flour, baking soda, salt and spices.
My favorite pumpkin app is the pumpkin roll and I found a great one at
High Altitude Pumpkin Bread. Makes One 4.25" x 8.5" (10.8x21.6 cm) Loaf. ½ cup plus 2 tablespoons granulated sugar - 4.4 ounces or 124 grams. ½ of a 15 ounce can pure pumpkin puree - 7.5 ounces or 213 grams (Not pumpkin pie filling)½ plus 1 tablespoon cup oil - 4 ounces or 113 grams- grapeseed, sunflower, safflower.
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Sift flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Add to pumpkin mixture and beat on low speed until blended. Stir in nuts and raisins if desired. Pour batter into 2 9x5 inch loaf pans that have been sprayed with cooking spray. Bake for 60 minutes at 350F or until toothpick inserted in center comes out clean.
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Freeze the crust for 30 minutes. Preheat the oven to 400 F, with one rack positioned in the center and one rack positioned in the lower third of the oven. Lay a piece of parchment paper over the frozen crust, and fill with dried beans or pie weights. Bake the crust on the center oven rack for 20 minutes.
High Altitude Pumpkin Bread Mountain Mama Cooks Pumpkin Chocolate
Preheat oven to 375 degrees F. Melt stick of butter in microwave-safe bowl. Once melted, mix in the sugars and set aside. In a large bowl, combine flour, pumpkin spice, cinnamon, salt, and baking powder. After letting melted butter-sugar mixture cool for a few minutes, add this into your dry mixture.
