Pumpkin pancakes with nutmeg whipped cream

I've been wanting to make some pumpkin pancakes (if you can't tell, I have a slight obsession with pumpkin!) and Trent's mom was out to visit last week so I decided to make them one morning. Let me just say I've been dreaming about them since. Yep, they were that good!

Pumpkin pancakes with nutmeg whipped cream
(makes about 12 pancakes)

Ingredients
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

Directions
1.In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

For nutmeg whipped cream:
1 cup whipping cream
2 tablespoons white sugar
3/4 teaspoon vanilla extract
1/2 teaspoon ground nutmeg

Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.

Pumpkin Roll

The second I feel that chill in the air I get super ancy to start baking anything pumpkin. This is a favorite!




Pumpkin Roll

Ingredients:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) 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.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. 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 Pie Squares

I got this yummy recipe from my good friend Jen and it has served me well many times.

Pumpkin Pie Squares

Ingredients:

Crust - 1 pkg yellow cake mix (less 1 cup)

½ C. butter, melted

1 egg

Filling – 1 lg. Can of pumpkin

2 eggs

2/3 C evaporated milk

2 ½ tsp pumpkin pie spice

½ C brown sugar

Topping – 1 C cake mix

¼ C sugar

1 tsp cinnamon

¼ C butter, softened

Whipped topping

1 1/2 cups heavy cream

1 cup sugar

1 tsp vanilla

Grease bottom of 9x13 pan. Mix crust ingredients, press into pan. Prepare filling and pour over crust. Prepare topping and sprinkle over filling. Bake at 350 degrees for 45-50 min, or until knife placed in center comes out clean.

With an electric mixer whip together heavy cream, sugar and vanilla.

Pumpkin Cheesecake with Ginger Snap Crust

This year for Thanksgiving my only assignment was my pumpkin cheesecake. It turned out great and was a big hit.



Pumpkin Cheesecake in a Gingersnap Crust

Ingredients:

Crust

1 1/2 cups Gingersnap cookie crumbs

3/4 cups ground hazelnuts

3 Tbsp brown sugar

6 Tbsp unsalted butter, melted

Filling

3 (8 oz) pkg cream cheese, softened

1 cup brown sugar

1 1/2 cups canned pumpkin

1/2 cup heavy cream

1/3 cup maple syrup

1 Tbsp vanilla exract

3/4 tsp cinnamon

1/2 tsp ground allspice

4 eggs

Whipped topping

1 1/2 cups heavy cream

1 cup sugar

1 tsp vanilla

Directions:

1. Preheat oven to 325 degrees. Grease and flour 9" springform pan.

2. Using a fork combine gingersnap crumbs, hazelnuts, brown sugar and melted butter. Press mixture into the bottom and 2 inches up the sides of the pan to form the crust.

3. With an electric mixer beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, syrup, vanilla, cinnamon and allspice. Beat in the eggs, one at a time, mixing until smooth.

4. Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.