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  • Writer's pictureTina Radcliffe

Everything is Coming Up PUMPKIN! (recipes)

Updated: Oct 25, 2020

Charlotte's Pumpkin Roll

1 C. sugar

*2/3 C. canned pumpkin

3 eggs

1/2 C. pecans

3/4 C. all-purpose flour

1 tsp baking soda

1/2 tsp cinnamon

Hand mix all ingredients except nuts. Spread mixture on aluminum lined & buttered cookie sheet. Sprinkle pecans on top, bake at 350 degrees for 12-15 minutes.

Allow cake to cool for one minute then turn on to a twowel or cheesecloth which has been sprinkled with powdered sugar. Sprinkle a small amount of sugar on top of the cake, then roll fairly tightly in the cheesecloth. Leave rolled for at least 5 minutes.

Unroll, spread with cream cheese filling & refoll for a few minutes. Take closth off roll and tightly roll in foil and refrigerate.

This cake freezes well, especially before the filling has been added.

*NOTE: A regular 15 oz. size can of pumpkin will make 2 rolls. Simply double the other ingredients and bake two at a time, using regular cookie sheets. Not the very large ones.

Cream Cheese Filling

8 oz. cream cheese

2 tbs margarine

1 c. powdered sugar

2 tsp vanilla

Soften cream cheese and margarine. Mix with powdered sugar and vanilla. Spread on roll. This will make enough filling for one roll.

Linda's Pumpkin Spice Coffee Cake

1½ c sugar

½ c unsweetened applesauce

1½ c self-rising flour

2 eggs

15oz can pumpkin

1 tsp pumpkin pie spice.


1½ c regular flour

1½ c light brown sugar, packed

1½ sticks margarine, softened but not melted completely

Preheat oven to 350° and spray and 8x8 pan. Using mixer, in large bowl combine sugar and applesauce. Blend well. Add eggs and pumpkin, mixing well. Add flour and pumpkin pie spice, blending well. Pour into pan. Mix regular flour and brown sugar into softened margarine. You should have coarse crumbs. Scatter over batter evenly. Bake for 45-60 minutes.

* You can use ½ oil instead of applesauce but it makes the cake very heavy.

*When using applesauce instead of oil, I buy it in the 6 pack individual cups. One of those equals ½ cup. Enjoy!

Kay's Pumpkin Chocolate Chip Bars


2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1 cup brown sugar, packed

1/2 cup canola oil

3/4 cup pumpkin puree

1/4 cup smooth peanut butter or almond butter

2 teaspoons vanilla

1 cup chocolate chips


Preheat oven to 350 degrees.

Line an 8"x8" pan with parchment paper.

In a large bowl, combine all dry ingredients. Whisk together.

In a separate bowl, combine all wet ingredients. Whisk together until thoroughly mixed.

Gently fold the dry ingredients into the wet ingredients. Mix until a cookie dough consistency is formed. Then fold in the chocolate chips.

Spread the the batter into the pan. Bake for 32-35 minutes. Then allow the bars to cool completely before slicing and serving.

Tina's Pumpkin Bread

Mix the following ingredients in order and bake in two loaf pans which have been well greased. Bake at 350 degrees for one hour.

2 2/3 cups sugar

2/3 cup shortening

4 eggs

2/3 cups water

16 oz. can pumpkin

3 1/3 cups flour

2 tsp soda

1 1/2 tsp soda

1 tsp each of cinnamon and cloves

1/2 tsp baking powder


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