Tis the season for pumpkin! This year especially, I have been enjoying all things pumpkin!
I wanted to share my two favorite pumpkin recipes! Pumpkin Rolls(as pictured above) and the recipe for making a Pumpkin Spice Latte.
Pumpkin Rolls have now become my favorite fall dessert. But I can’t take the credit for this recipe. My very good friend Andrea started making these delicious rolls. Where she got the recipe?!… I’m not even sure at this point! But I’m going to share it with you!
Pumpkin Rolls
Heat oven to 375 degrees
Separate 3 eggs. Then beat the egg whites until foamy and stiff, slowly add 1/2 Cup of white sugar to egg whites. Beat until stiff glossy peaks form. (pictured below, top/left)
In a separate bowl beat the egg yolks until they thicken and lighten in color a bit. Gradually add 1/2 Cup of white sugar and 2/3 Cup pumpkin to egg yolks. (pictured bottom right)
Fold pumpkin/egg yolk mixture into egg white mixture.
In another bowl combine 3/4 Cup Flour, 1 teaspoon Baking Soda, 1/2 teaspoon Cinnamon, and 1/8 teaspoon Salt.
Fold flour mixture into egg/pumpkin mixture
Line jelly roll pan with parchment paper and grease parchment paper.
Then spread egg/pumpkin batter into pan(pictured below, top)
Bake in the oven for 12-15 min.(pictured below, bottom) Until cake springs back when pressed.
Let cool 5 min.
Turn cake onto powdered sugar dusted kitchen towel. Then roll cake in dusted towel(pictured below).
Cool completely in fridge.
While that is cooling, it’s time to make the filling.
Beat 1 8oz package cream cheese(softened), 2 Tablespoons butter(softened), 1 Cup powdered sugar, and 1 teaspoon Vanilla together.
After cake is completely cooled, unroll on towel. Spread filling over cake. And then roll up cake.(pictured below) Roll cake back into towel and then chill for another hour.
Cut into thin slices and serve! (They will look like the very top picture)
Pumpkin Rolls Ingredients
Cake batter
3 Eggs separated 1 Cup Sugar
2/3 Cup Pumpkin 3/4 Cup Flour
1 teaspoon Baking Soda 1/2 teaspoon Cinnamon
1/8 teaspoon Salt
Filling
1 8oz package Cream Cheese 2 Tablespoons Butter
1 Cup Powdered Sugar 1 teaspoon Vanilla
Pumpkin Spice Latte
I currently live an hour from Starbucks and I thought “This fall I need to figure out how to make one of these in my kitchen!” It has taken a few tries, and I have tweaked a few different recipes to get it to the point I’m really happy with. Now they have been turning out delicious!
This recipe makes about two latte’s. You can put the pumpkin mixture in the fridge and make up more later as well.
In a small sauce pan add 1/4 Cup Pumpkin and 1 teaspoon pumpkin spice. Stir and heat(medium low) until warm. Add 1/4 cup sugar.(you can add less, but if you want it closer to Starbucks sweet, stick with the 1/4 cup!) Heat(medium heat), stirring constantly, until it gels and becomes glossy(pictured below).
Make your espresso shots, as many as you like. I like to have two shots in mine.
Froth 1 Cup milk
Add espesso to your mug, then add two Tablespoons of the pumpkin glaze mixture and mix until dissolved, add 1/2 teaspoon vanilla. Then add milk and stir.
If you really want it like Starbucks, top with whip cream and sprinkle a little more pumpkin spice on top. Enjoy!
Pumpkin Spice Latte Ingredients
1/4 Cup Pumpkin 1 teaspoon Pumpkin Spice
1/4 Cup Sugar 1 teaspoon Vanilla
I Cup Milk Espresso Shots
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