Some people consider only October and November to be months for pumpkin goodies, but I for one, see no reason to not enjoy pumpkin treats from September to December. That being said, I give you the Pumpkin Cream Cheese Roll (think a Thanksgiving Buche de Noel) & Pumpkin Donut Holes!
Pumpkin Cream Cheese Roll
Recipe adapted from Libby’s
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
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with a silpat [or parchment paper will work fine]. [*If using parchment paper, grease and sprinkle with flour]. Sprinkle a thin, cotton kitchen towel [or a clean, thin, cotton placemat] with powdered sugar and set aside.
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. [Optional: Sprinkle with 1 cup chopped 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 silpat/paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Cream Cheese Filling Ingredients
1 pkg. (8 oz.) cream cheese, at room temperature
1 1/2 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Adapted from JavaCupcake
Donut Hole Ingredients
10 tbsp butter, room temperature
3/4 cup brown sugar
2 large eggs
3 cups flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree [give or take, I used the entirety of what was left after making the pumpkin cream cheese roll – see above]
Cinnamon/Sugar Coating Ingredients
1 1/2 sticks butter, meleted
1 1/2 cups sugar + 2-3 tbsp cinnamon, combined
More may be needed of both ingredients depending on how many donut holes you make.
Preheat oven to 350 F degrees. Lightly spray mini muffin pans with cooking spray [if you do not have mini muffin pans, just use a cookie sheet with a silpat or parchment paper]. In a medium bowl, whisk together: flour, baking powder, baking soda, salt, and spices.
In a small bowl, whisk together buttermilk and pumpkin puree. With the paddle attachment on your stand mixer, cream together the butter and brown sugar (about 2 minutes). Beat in eggs, one at a time and beat on high until light and fluffy. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture. Mix only until just combined.
Using a combination of your hands and a teaspoon (or a small ice cream scoop), scoop a dollop of batter into each hole of the muffin pan. Try to make them as round as possible as this glob you are forming now will retain the same basic shape. Bake for 10-12 minutes or until a toothpick comes out clean. Allow to cool on a wire rack for at least 10 minutes.
Using a slotted spoon, coat each ball in melted butter then roll the ball in the cinnamon/sugar mixture until completely coated. Let sit out on a rack to dry for several hours. If you don’t, the butter won’t dry and you’ll have wet donuts, which while still delicious are really only something I will eat. Feel free to contact me to finish off the leftovers 😀
And there you have it – two pumpkin desserts fit for the entire Holiday season! Although, I personally think the donut holes are good any time of day, not just for dessert. They make a wonderful addition to a holiday brunch.