Pumpkin roll

– 1/4 cup powdered sugar  (to sprinkle on towel)

– 3/4 cup all-purpose flour

– 1/2 teaspoon baking powder, baking soda, ground cinnamon, and ground cloves

– 1/4 teaspoon salt

– 3 large eggs

– 1 cup granulated sugar

– 2/3 cup 100% Pure Pumpkin

– 1 cup walnuts, chopped (optional)

– 1 package (8 ounces) 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)

Steps:

1. Preheat oven to 375° F. 
2. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. 
3. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.
4. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. 
5. Beat eggs and granulated sugar in large mixer bowl until thick. 

    – Beat in pumpkin. 

    – Stir in flour mixture. 

6. Spread evenly into prepared pan. 
7. Sprinkle with nuts.
8. 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.) 
9. Immediately loosen and turn cake onto prepared towel. 

     – Carefully peel off paper. 

12. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
13. Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
14. Carefully unroll cake. 
15. Spread cream cheese mixture over cake. 
16. Re-roll cake. 
17. Wrap in plastic wrap and refrigerate at least one hour. 
18. Sprinkle with powdered sugar before serving, if desired.

Cooking Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Snickerdoodles

– 1 cup Unsalted Butter (softened)

– 1 1/2 cups Sugar

– 2 large Eggs

– 2 teaspoons Vanilla

– 2 3/4 cup Flour

– 1 1/2 teaspoon Cream of Tartar

– 1/2 teaspoon Baking Soda

– 1 teaspoon Salt

Cinnamon-Sugar Mixture:

– 1/4 cup Sugar

– 1 1/2 Tablespoons Cinnamon

Steps:

1. Start by creaming butter and sugar for 4-5 minutes. This is an important step as the butter coats the sugar crystals and creates a smooth texture. It also whips air into the cookie dough.
2. Use Cream of Tartar as a leavening agent. It gives it the signature tangy flavor and chewy texture.  A touch of baking soda helps the cookies to rise as well.
3. Double roll the cookie balls into a cinnamon-sugar mixture. This helps to make sure the cookies are completely coated in cinnamon-sugar before baking.
4. Bake just until the edges begin to become a light golden color.  These snickerdoodle cookies need to be soft and chewy so watch carefully. If you want them to be flat, press the balls down in the center before placing in the oven.

Pigs in a blanket

– All-purpose flour, for surface

– 1 (8-oz.) tube crescent rolls

– 1 (12-oz.) package mini cocktail sausages

– 4 tbsp. melted unsalted butter

Coarse salt

Steps:

1. Preheat oven to 375º. 
2. On a lightly floured surface, unroll crescent sheets and tear where perforated. Cut each triangle into 3 smaller triangles.
3. Place 1 cocktail sausage on thick side of each triangle, then gently roll to thinner side.
4. Transfer to a medium baking sheet. Bush with butter and sprinkle with salt.
5. Bake pigs in a blanket until golden, 12 to 15 minutes.