Cream Cheese Stuffed Pumpkin Cookies

If you are a fan of pumpkin this fall season, and/or a fan of our Pumpkin Cake Roll, you will probably love this yummy little treat! This was another one of those Facebook recipes that my friends were sharing so it would be pinned to their walls. I must say, these did not disappoint!

     
Cookies:

•  3 cups flour 
• 1 Tablespoon cinnamon 
• 1 teaspoon baking soda 
• 1 teaspoon baking powder 
• 1 teaspoon ground ginger
• ½ teaspoon salt 
• ½ teaspoon ground nutmeg 
• 1 teaspoon ground cloves
• 1 cup brown sugar 
• 1 cup sugar
• 1 cup vegetable oil 
• 1 - 15 oz. can of pumpkin 
• 2 large eggs 
• 1 teaspoon vanilla extract 

 **Preheat oven to 350 degrees. 

**Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. 

**In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.

**Drop by teaspoon onto a Pammed baking sheet

** Bake for 11 minutes and cool on a rack. 

  

Cream Cheese Filling 

• 1 - 8 oz. package of cream cheese, softened 1 stick of unsalted butter, room temperature 
• 1 - 16 oz. package of powdered sugar 
• 1 tsp. vanilla extract
• Pinch of cinnamon--to taste

**Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece!

YUM!!!

Pumpkin Cake Roll

This recipe comes from my mom and is another holiday favorite in our family. I know Kim just posted a pumpkin dessert but I figured that since it is Thanksgiving week it would be OK to post another one (and this one is MY favorite). It may look a little intimidating but it really isn't hard.

And mine does not look as good as my moms does (I may or may not have dropped it on the floor) but the taste is what matters right?

Combine:
3 eggs
beat for 5 min. or until fluffy (I probably only beat mine for about 3).
1 C. sugar
2/3 C. pumpkin
1 t. lemon juice

In a separate bowl combine:
3/4 C. flour
1 t. baking powder
2 t. cinnamon
1 t. ginger
1/2 t. nutmeg
1/2 t. salt

Stir dry ingredients together with the pumpkin mixture.
Next, take a jelly roll pan, (I couldn't find one so I just bought an 11X16 cookie sheet at Walmart)
and Pam well. Then line the pan with wax paper. Grease and flour the wax paper well and
then pour in your mixture.
Bake @ 375 degrees for 14 minutes
(my pan is that darker metal so I turn my oven down to 350)

Turn out onto a flour sack (or any thin) dish cloth sprinkled with powder sugar. I sprinkle it on generously to prevent any sticking. Fold the end of the cloth up over the edge of the cake before you start rolling. Roll the cake up tight and let cool for about an hour.

Filling:
8 oz. cream cheese
1 C. powder sugar
4 T. butter
1/2 t. vanilla

Mix together and spread onto unrolled cake.
Then roll it back up and cut into slices.
This is soooo yummy, I promise you and your family will love it!

Pumpkin Cake Dessert

This is one of my favorite fallish/Thanksgiving desserts.  Not all of the Howe Girls like it, but it's something my mom always made when we were younger.  I hate pumpkin pie, but give me some warm pumpkin dessert topped with whipped cream and I'm in heaven!

First:

1 yellow cake mix--reserve 1 cup of dry mix

1 egg

1 cube butter (softened)

**Cut together and press into a greased 9x13 pan

Next:

2 eggs (beaten together)

2/3 C. milk

1/2 C. sugar

1 tsp. cinnamon

1 quart of pumpkin

**Mix together and pour over cake layer

Last:

1 C. cake mix (reserved from above)

1/2 C. sugar

3 T. butter

**Cut together and sprinkle over the top of the pumpkin mixture.

**Bake at 350 for 40-45 minutes

**Serve warm or cold with whipped cream or Cool Whip

~~Kim