How To make Paula's Pumpkin Cookies

Paula's Kitchen S4 Ep5: Classic Pumpkin Roll

Whew! Paula's been gone from the kitchen for wayyyy too long, but she is back, just in time for some autumn holiday baking! In this episode of Paula's Las Vegas Kitchen, 2022 edition, we are going to simplify the method, but never compromise on the wonderful taste, of a classic November dessert, Pumpkin Roll. Watch the step-by-step as we combine canned pumpkin, cream cheese, and parchment paper to produce a gorgeous (and delicious) result!

Many thanks to the Tastes Better From Scratch website, for the recipe and the great timesaving tip. Recipe appears below - enjoy!
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CLASSIC PUMPKIN ROLL
Courtesy of the Tastes Better from Scratch website:


Ingredients:
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup granulated sugar
• 3 large eggs
• 2/3 cup canned pumpkin (or homemade pumpkin puree)
• 1 teaspoon vanilla extract
Filling:
• 8 ounces cream cheese, softened
• 2 Tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 cup powdered sugar, plus more for dusting

Instructions:
1. Preheat the oven to 350 degrees F. Line a jelly roll pan (15 x 10'') with parchment paper, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. (You can VERY lightly grease the parchment paper, if you want to, but you don't need to!)
2. In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice. In a separate bowl mix the eggs, sugar, vanilla, and pumpkin until smooth.
3. Add dry ingredients to the bowl, and stir just until combined and no dry streaks remain.
4. Spread the batter evenly in the prepared pan.
5. Bake for 14-15 minutes until a toothpick inserted in the center comes out clean.
6. Immediately lift the parchment paper and hot cake out of the pan and onto a flat (heat-safe) surface.
7. While the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
8. While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth.
9. Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake.
10. Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
11. Dust the top with powdered sugar, if desired. You could use a duster, spoon, or even your fingers to lightly sprinkle it on top of the roll. Cut into slices and serve.
12. Store in the fridge, covered, for up to three days.

NOTES:
Make ahead: Pumpkin roll can be prepared completely and refrigerated for 1-2 days ahead of time, before serving. OR, you can bake the cake, roll it in the parchment paper to cool. Once cool, refrigerate it (rolled in the parchment paper) for up to one day, before frosting. Once you have fully assembled your pumpkin roll, you can also store it in the refrigerator for a few days!

Freeze: Prepared pumpkin roll can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before slicing and serving.

Calories: 260
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PHOTO/VIDEO CREDITS:
- The image of the autumn leaves is by Gerd Altmann, and was obtained from pixabay.com.
- The short video of the clock timer is by Olena, and was obtained from pixabay.com.

Songs from the YouTube Audio Library featured in this video:
- Kazoom - Quincas Moreira
- Home for the Holidays

Songs from the Epidemic Sound library featured in this video:
- ES_Travel In Time - Magnus Ringblom
- ES_Carnival - Jay Cano

Cinematography: Dale McKenzie and FOUR cameras!
Editing, Post-Production: Dale McKenzie, Final Cut Pro X
Recipes, How-to: Paula McKenzie
Cameras: Lumix G9 in 4K; Panasonic DMC-GF6 for the overhead shots; iPhone 13 Pro Max and DJI Osmo Pocket for close-ups; sound by Rode Wireless GO

Gingerbread Girls and Boys Recipe by Paula Deen - Blast from the Past

Nothing says Christmas like Gingerbread Cookies ...and in this Blast from the Past Paula make Gingerbread girls and boys -
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Ingredients

2 teaspoons ground ginger
1/4 cup molasses
3 3/4 cups plus more for dusting work surface all purpose flour
2 large eggs
1 stick softened (or margarine) butter
3/4 cup packed dark brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 cup sifted confectioner's sugar
1 to 2 tablespoons milk
as desired food coloring

Directions
1. Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined.
2. Add the eggs and molasses and mix until combined.
3. Sift together the flour, ginger, baking soda, cinnamon, nutmeg and salt.
4. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.

Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.

Preheat the oven to 350 °F.

Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8 inch thick. Cut out with gingerbread boy and girl cookie cutters. You can reroll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets.

Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool.

To make the icing, combine the confectioner’s sugar and milk. Divide the mixture into thirds; leave one-third white, and color one-third green and the final third red. Decorate piping eyes, mouths, buttons, and bow ties. Makes between 18-24 cookies.

Paula's Gooey Pumpkin Butter Cake - Blast from the Past

In this episode of Blast from the Past, Paula is joined by Ana Gasteyer from Saturday Night Live. Ana does a quick Martha Stewart impression and then she and Paula make gooey pumpkin butter cake
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Ingredients
1 package yellow cake mix
4 eggs, 1 for cake, 3 for filling
2 sticks butter, melted, 1 for cake, 1 for filling
1 (15 oz) can pumpkin puree
1 (8 oz) package cream cheese, softened
2 teaspoons vanilla
1 (16 oz) box powdered sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg

Preparation

1. Preheat oven to 350º. Grease a 13 by 9 baking dish or use individual spring form pans.

2. In medium bowl, add the yellow cake mix, 1 egg and 1 stick melted butter and mix to combine. Pat the mixture into prepared baking dish.

3. In a large bowl, add the pumpkin puree and cream cheese, and using an electric hand mixer, beat until smooth. Add the 3 eggs, 1 stick melted butter and vanilla beat until combined. Add the powdered sugar, cinnamon and nutmeg, mix well.

4. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

5. Serve with fresh whipped cream and enjoy!

Holiday Cooking & Baking Recipes: Chocolate Gooey Butter Cookies Recipe

Chocolate Gooey Butter Cookies Recipe - This easy chocolate Christmas cookie recipe will have your friends, family, and jolly old St. Nick feeling a little extra Christmas spirit!
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Chocolate Gooey Butter Cookies Recipe:
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