Pumpkin Pie Roll Ups Recipes

Steps:

• Heat 3 inches oil to 325 degrees F in a Dutch oven or deep skillet.
• Whisk the heavy cream, powdered sugar, cardamom and ginger together in a bowl until soft peaks form. Transfer to a serving bowl and set aside in the refrigerator until ready to serve.
• Scoop the pumpkin pie filling into a bowl and mix together until smooth. Spoon into a large piping bag and snip off the tip to make a 1/2-inch hole. Place an egg roll wrapper on a work surface with one of the flat sides facing you. Brush the edges with the egg wash. Pipe a horizontal line of the pumpkin pie filling just above the brushed edge closest to you. Fold in the sides and roll up to the top edge, making sure it seals. Continue with the remaining filling and wrappers.
• Fry the egg rolls in batches until all sides are golden brown, 2 to 3 minutes on each side. Meanwhile, add the granulated sugar and cinnamon to a large bowl. Remove the egg rolls from the fryer and add immediately to the cinnamon-sugar mixture, tossing to coat.
• Place the egg rolls on a platter and serve alongside the whipped cream.

Steps:

• Preheat oven to 375 degrees.
• In a small bowl, mix the sugar, salt, cinnamon, ginger, cloves and nutmeg.
• In another medium sized bowl, beat the egg lightly. Stir in the pumpkin and the spice mixture from above.
• Unroll the crescent rolls and lay them out flat.
• Spread the pumpkin mixture on each triangle. Roll the crescent starting at the wide area and ending at the point.
• In a small bowl, mix the ¼ cup of sugar and the 2 tablespoons of pumpkin pie spice.
• Spread the softened butter on the tops of each of the crescent rolls. Gently dip each buttered side into the spiced sugar mix.
• Place them on a lightly greased baking sheet. Bake at 375 degrees for between 10-12 minutes, checking frequently once you get to that 10 minute mark.
• Allow to cool for 10-15 minutes. Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
• In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
• Bake at 375 degrees F (190 degrees C) for 15 minutes.
• Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
• Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
• When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.