Desserts

Cream Cheese Filled Pumpkin Roll

• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup canned 100% pumpkin
• 1 cup 2 tablespoons all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt

Instructions: Beat the first three ingredients together for three minutes, add the next three ingredients. Mix well. Spread batter into a 10x15 inch jelly roll pan or cookie sheet with sides greased and pan lined with wax paper or parchment paper. Bake at 376 degrees for 13-15 minutes. Let cool for 1 minute.

Sprinkle dampened tea towel (not terry cloth) with confectioners sugar, put cake on top of sugar and peel off wax paper and roll up. Let cool in refrigerator.

Make Filling:

• 1 cup confectioners sugar
• 1 teaspoon vanilla extract
• 2 Tablespoons unsalted butter or margarine, softened at room temperature
• 8 oz package of cream cheese softened

Beat all together and mix well. Unroll cooled cake. Spread with filling. Roll back up and refrigerate.

Before serving, bring pumpkin roll to room temperature and dust with confectioners sugar. Cut into 1 1/2 inch slices.

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Pumpkin Chocolate Chip Cookies

• 1 cup shortening
• 1 egg
• 1 teaspoon vanilla
• 1 cup sugar
• 1 cup pumpkin
• 1 teaspoon baking powder
• 2 cups flour
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup chocolate chips

Blend together first five ingredients. Sift together remaining ingredients. Add dry ingredients to moist. Fold in chocolate chips. Drop by big spoonfuls onto ungreased cookie sheet. Bake 10-12 minutes at 375 degrees. Frost with icing.

Icing:

• 3 tablespoons melted butter
• 3 tablespoons milk
• 1/2 cup brown sugar
• powdered sugar

Boil icing ingredients for 2 minutes Then add enough powdered sugar to spread easily