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IT'S FALL Bring On These Delicious PUMPKIN RECIPES
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Mar 14, 2025
IT'S FALL Bring On These Delicious PUMPKIN RECIPES. Try making a pumpkin roll cake. The chocolate pumpkin bread is so fantastic. Love the pumpkin cream cheese muffins and the pumpkin pie twists are so fun to make. Today's Recipes: https://catherinesplates.com/pumpkin-roll-cake/ https://catherinesplates.com/pumpkin-chocolate-chip-bread-3-ingredients/ https://catherinesplates.com/easy-pumpkin-pie-twists/ https://catherinesplates.com/pumpkin-cream-cheese-muffins/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media Facebook @ https://facebook.com/catherinesplates/
View Video Transcript
0:00
look how delicious that looks it is that
0:04
time of the year it's fall I'm going to
0:06
show you how to make pumpkin roll cake
0:09
I'm going to show you how to do it nice
0:11
and easy the first thing you want to do
0:13
is prepare your pan I am using a 12
0:18
by8 roll cake pan or it's called a half
0:22
sheet baking pan so what we're going to
0:24
do take some regular cooking
0:28
spray you just want to light spray your
0:32
Pan place some parchment paper on top of
0:36
it and it'll help it stick to the pan
0:38
Grease the top part of our parchment
0:41
that way it'll keep the cake from
0:43
sticking we want that extra insurance
0:46
I'm just using some Baker's Joy because
0:47
it has some flour in there and flour is
0:50
really good to help release your cake
0:52
from your pan now you can grease your
0:55
parchment and then flour it go ahead and
0:57
set this aside
1:00
now I'm preheating my oven to
1:04
375° we're going to go ahead now and
1:07
start putting the dry ingredients into a
1:09
bowl and getting that sifted I'm just
1:11
using a small medium
1:14
bowl and a sifter we're going to start
1:18
by placing 3/4 cup of allpurpose flour
1:22
into our
1:25
sifter 1/4 teaspoon of salt half a
1:29
teaspoon baking powder half a teaspoon
1:32
of baking soda half a teaspoon of ground
1:36
cinnamon half a teaspoon of ground clove
1:40
we're going to sift this into our
1:43
Bowl it's
1:44
fall I can't wait to bring this one out
1:48
I've always wanted to make a roll cake
1:49
we're going to set aside our flour
1:53
mixture bring over a large mixing bowl
1:57
we're going to add 1 cup white grain
1:59
ulated
2:05
sugar we're going to crack in three
2:08
large
2:12
eggs I like to crack them into a
2:14
separate bowl that way I can make sure
2:16
there's no shells in
2:21
it I'm going to take an electric hand
2:24
mixer we're going to beat the sugar and
2:25
the eggs together until it's nice and
2:27
creamy
2:31
okay that looks really good you can see
2:33
how it's pale in color we're going to
2:35
turn it off we're going to add 2/3 cup
2:39
of 100% pure pumpkin now make sure it is
2:43
not the pumpkin pie filling that you get
2:46
in a
2:49
can we're going to blend This
2:53
Together bring my flour mixture over
2:57
we're going to start incorporating that
2:59
put half in you know what I'm going to
3:01
put it all in just put it all in blend
3:04
this all together want it on the slow
3:09
speed get you a spatula and pull down
3:11
the sides once we get everything
3:14
Incorporated we'll turn off the mixer
3:16
let's bring our prepared baking dish
3:18
back over we're going to pour our cake
3:20
batter into the center and let it kind
3:22
of spread out nice and even it's going
3:24
to be a very thin
3:28
batter pop it on your camer a few times
3:31
we're going to place this in the oven
3:32
for about 13 to 15 minutes you want to
3:36
be able to touch the center of the cake
3:38
and have it kind of spring back at you
3:40
and that'll let you know that it's done
3:41
so our oven is preheated at
3:45
375° so what I'm doing is getting my
3:48
towel ready you're going to need a tea
3:50
towel about as long as the cake so it's
3:54
going to be about 12 by 18 we're going
3:56
to take about four to five tablespoons
3:58
of powdered sugar place it all over our
4:01
tea towel and then spread it out you
4:03
want to have this ready before the cake
4:05
comes out of the oven we'll see if
4:08
that's enough right there so just take
4:09
your clean hand and spread it
4:12
out till it's totally
4:16
covered oh perfect okay as fast as it
4:19
comes out of the oven you're going to
4:21
want to take your pan take it on the
4:24
edges and then we're just going to flip
4:26
it onto the powdered
4:28
sugar very
4:30
fast there we go I'm just going to get a
4:33
knife release the
4:34
[Music]
4:36
pan let take the parchment off of the
4:39
back of the cake just peel it off
4:41
carefully you want to do this when this
4:43
cake came right out of the oven you want
4:44
it hot you want to do this fast start on
4:48
the short end and put your towel and
4:51
start rolling your
4:56
cake you're going to bring a wire rack
4:59
over we're going to place our cake on it
5:01
we're going to let this sit for 1 hour
5:04
to cool down so about 15 minutes before
5:07
that hour is up we're going to make our
5:09
cream cheese filling going to need a
5:10
medium Bowl I'm going to place one
5:13
package 8 oz of cream cheese you want to
5:17
make sure that it's softened brought to
5:19
room temperature we're going to add 6
5:22
tablespoon of butter now again I brought
5:25
this to room temperature we're going to
5:27
cream this together until it's nice and
5:29
smooth we're going to start
5:31
incorporating one cup of powdered sugar
5:34
I'm going to do it like 1/3 cup at a
5:40
time now in my last scoop I'm going to
5:44
go ahead and add one
5:46
teaspoon of vanilla
5:48
extract now you want to make sure that
5:50
your mixture is pretty thick cuz it's
5:54
going to be like a frosting on the cake
5:56
and you don't want it just to ooze out
5:57
of your cake so if you need to add some
5:59
more powder powed sugar you can add some
6:01
more powdered sugar if you want to okay
6:03
we're going to start unrolling our cake
6:05
very carefully we're going to take our
6:07
cream cheese frosting spread it around
6:10
so what you want to do is make sure that
6:12
we don't
6:13
Frost 1 inch from each edge of the
6:19
cake we're going to take some plastic
6:21
wrap just roll the cake onto the plastic
6:26
wrap we're going to start on the short
6:27
end of the cake and you're going to take
6:29
your towel this is going to help you
6:30
roll it you don't want to roll the towel
6:32
into the cake
6:36
anymore using the cake to help you roll
6:39
it this is going to allow it to hold its
6:44
shape all right I'm going to place it
6:46
into a pan or you can put it on a plate
6:48
that's long and we're going to place
6:50
this in the
6:53
refrigerator we're going to place this
6:55
in the refrigerator for at least 1 hour
6:58
to set up take the plastic wrap off and
7:00
I placed it on a nice serving platter
7:03
I'm going to cut off the ends just to
7:05
make it kind of
7:09
pretty all right I'm going to decorate
7:12
it with some powdered
7:16
sugar I'm going to slice a piece all the
7:20
sponge of the cake is nice and soft
7:31
I love that cream cheese filling in
7:32
there that's really delicious who's
7:34
making this one this fall three
7:36
ingredient pumpkin chocolate chip bread
7:40
I've got a medium Bowl we're going to
7:43
place in our cake mix this is a spice
7:47
cake it's got cinnamon nutmeg and all
7:50
spice in it that'll give you your
7:53
flavors right there how y'all doing
7:56
today it's a nice day for us in
7:58
Southeast Texas
8:00
if y'all don't know I'm from Katie Texas
8:03
this is a 15oz can and it's
8:07
100% pure pumpkin you don't want to get
8:10
the pumpkin mix okay cuz then it's got a
8:12
lot of sweeteners in it and we already
8:15
have that in the cake mix here so just
8:18
be careful which one you get we're going
8:21
to go ahead and open this and then add
8:24
it to our Bowl we're going to add the
8:26
whole can
8:30
okay we're going to take a hand mixer
8:32
and we're going to blend this together
8:35
until it's nice and
8:39
combined I would definitely mix it for
8:41
about 1
8:42
minute whip some air into it y'all it
8:46
smells
8:48
delicious it smells like a pumpkin
8:54
pie okay what you're going to need is a
8:56
loaf
8:57
pan okay it's not
9:00
9 by
9:03
5 by 3 in
9:08
tall now what we're going to do is you
9:10
want to grease and flour it I'm going to
9:13
be using some Baker's Joy cuz it's got
9:16
the flour inside of the non-stick
9:19
cooking
9:23
spray add our chocolate
9:25
chips these are semisweet
9:30
I love the original Toll House chocolate
9:33
chip cookies on the back of the package
9:35
here the recipe so delicious all right
9:38
I'm preheating my oven to
9:40
350° we're going to add one to two cups
9:44
of chocolate chips into the pumpkin
9:46
batter now it just depends on how
9:49
chocolatey you want this I'm loading it
9:51
up I've got a measuring cup that
9:54
measures half a cup
9:59
so I'm going to go in a few
10:00
[Music]
10:08
times and we're going to go half more
10:11
one and 1/2
10:14
cups fold it in now it's going to be a
10:17
stiff
10:19
batter but I promise you it's going to
10:22
come out very
10:26
fluffy we're going to go ahead now bring
10:28
over our pan that that we've prepared
10:30
and we're going to put the batter
10:32
in smells so good oh I love the smell of
10:36
pumpkin one of my favorites to cook
10:39
during the holiday seasons during the
10:42
Fall
10:44
pumpkin spread this out
10:48
evenly I can't wait for this
10:52
one while the oven is preheating to
10:56
350° I'm going to tell you some of the
10:58
recipes that I've made using pumpkin and
11:00
you can find these on my recipe blog
11:02
Katherine plates.com where you can also
11:04
find the videos or you can go into the
11:07
description box and find those there
11:09
I've made magic pumpkin cookie bars
11:12
those were really good double layer
11:15
pumpkin pie pumpkin pull-apart loaf
11:19
pumpkin spice monkey bread Pumpkin Pie
11:23
pancakes yeah you can do that pumpkin
11:26
caramel butter
11:28
bars my all-time favorite pumpkin
11:31
earthquake cake that one was delicious
11:35
y'all go check that one out what I think
11:37
I'm going to do is top the bread with
11:40
some more chocolate
11:44
chips this will definitely give it some
11:46
more chocolate flavor and right on top
11:49
it'll make it look really
11:52
good there we go we all
11:57
think all right our oven is preheated
11:59
heated we're going to go ahead and place
12:00
our pumpkin chocolate chip bread batter
12:04
into the oven for 50 to 60 Minutes you
12:08
want to make sure that you can stick a
12:10
toothpick into the center of the bread
12:12
loaf pull it out and it comes out clean
12:15
it'll pull away from the sides of the
12:18
Dish and also it should be kind of firm
12:21
to the touch on the top I'll be back you
12:24
know you want to know what this looks
12:26
like on the
12:27
inside all right I've just pulled my
12:29
pumpkin chocolate chip bread out of the
12:31
oven I had did a toothpick
12:35
test just put it into the
12:37
center pull it out and it should be
12:39
totally clean it's firm to the touch on
12:42
the top and it's pulled away from the
12:44
edges we're going to let it sit in the
12:46
pan for about 5 minutes then we'll pull
12:48
it out and we'll place it on our cooling
12:51
rack to completely cool I'm going to
12:52
slice
12:54
it look at that oh yeah I love the crumb
12:58
on
12:59
that I'm going to give this a try for
13:10
you oh my gosh who says you can't put
13:13
pumpkin and chocolate together I've done
13:16
it before with my pumpkin earthquake
13:18
cake yeah they go together yes I am
13:22
holding a can of pumpkin pie mix almost
13:25
like a pumpkin pie but I'm going to turn
13:27
this into pumpkin pie pie twist all the
13:30
flavors that we love in pumpkin pie and
13:34
I'm going to top it off with something
13:36
that we like to eat pumpkin pie with
13:39
okay here it is crescent rolls this is
13:43
the
13:44
twist this is an original can of
13:47
crescent rolls so you don't need
13:49
anything fancy Dancy I'm going to start
13:51
taking them out of the package and
13:52
laying these down on a cutting board and
13:55
I'm going to show you what we're going
13:56
to
13:58
do spread these out in one sheet and
14:01
just roll it out split it in half here
14:04
down the
14:06
center and move it down here pumpkin pie
14:08
mix right here has everything you love
14:12
in a pumpkin pie it's got the pumpkin
14:14
it's got the spices it's got some
14:15
sweetener it's got some water and some
14:17
salt in here that's it so what I'm going
14:19
to do is just put about a tablespoon or
14:22
two and then we're going to smear it all
14:25
over the dough
14:26
here take our other half of the sheet
14:29
here we're going to lay it on top of the
14:30
pumpkin pie mixture and just kind of
14:33
evenly place it over the other crescent
14:35
roll dough there we're going to take a
14:37
pizza cutter or you could take a large
14:38
knife and we're going to slice these
14:40
into strips now I like to start in the
14:44
center cut it in half and then cut that
14:48
half into
14:51
halves and then we're going to cut these
14:54
strips in half lengthwise
14:59
cut them on your cutting board or a work
15:02
surface and then transfer them to your
15:05
baking dish you do want to put some
15:07
space between them these made eight
15:10
twist all right let me show you how I'm
15:12
going to twist these what you want to do
15:14
is just pick up half of the your dough
15:17
here and you want to twist it two times
15:20
on the back side and then come to the
15:22
front and twist it two sides here that
15:26
way you get a little control on these
15:28
twist twist take my melted butter here
15:31
and we're going to slather it all over
15:33
these twists in a small bowl here I have
15:35
about 1 tbspoon of white granulated
15:38
sugar and then I just sprinkled some
15:39
cinnamon in here now that's just based
15:41
on the flavor that you like and just
15:43
start sprinkling them on these twist
15:45
here I'm going to place these in my
15:47
preheated oven at
15:49
375° for 8 to 11 minutes until they are
15:53
nice and golden brown my pumpkin pie
15:56
every year comes with red
16:00
whip pumpkin pie twist with some Whi
16:04
topping pumpkin cream cheese swirled
16:07
muffins we're going to start off with
16:08
that cream cheese mixture first oo it's
16:12
pretty
16:13
squishy to the cream cheese we're going
16:16
to add A3 cup of white granulated
16:25
sugar half a teaspoon of vanilla extract
16:36
and we're going to crack in one large
16:39
egg you know what I'm going to put it in
16:41
this little bowl first that way we make
16:44
sure we don't get any shells that we
16:46
have to dig
16:49
out I'm just going to take my electric
16:51
hand mixer we're going to blend this all
16:53
together until it's nice and creamy and
16:56
smooth
17:01
you want to make sure you get all the
17:02
lumps
17:04
out we want very
17:07
smooth you can tell that looks very
17:10
creamy lump
17:13
free all right y'all ask me about my
17:16
hand mixer a lot now this is a kitchen
17:19
aid and it's very quiet you can
17:21
certainly talk over it all right you can
17:25
find this in my Amazon store link Down
17:27
Below in the description box or you can
17:29
go to cather's plates.com and there is a
17:32
link there that you can find this at
17:37
just go to the store tab all right got
17:40
all the goodness off of there we're
17:42
going to set this aside and then we're
17:43
going to make that pumpkin mixture so
17:46
make sure you grab a can of 100% pure
17:50
pumpkin for this one we're going to put
17:53
some dry ingredients into a large mixing
17:56
bowl now I'm using one that's going to
17:58
fit my my stand mixer you can certainly
18:00
use an electric hand mixer or you can
18:03
mix this by hand we are going to start
18:05
off with one and 1/2 cups of allpurpose
18:10
flour get the back edge of a
18:14
knife Pat it down and scrape it off
18:18
that'll give you an equal amount so I'm
18:19
using half a cup so I'll go in three
18:23
times we're going to add in one cup of
18:27
white granulated sugar again I'm just
18:30
using my half a cup no point in dirtying
18:32
up another measuring
18:34
tool we're going to add in one teaspoon
18:37
of baking
18:40
powder half a
18:42
teaspoon of baking soda and half a
18:46
teaspoon of
18:50
salt half a teaspoon of
18:55
cinnamon all right I'm going to go in
18:57
with another half that was one te
18:59
spoon think I read my recipe we got half
19:03
a teaspoon of
19:05
Ginger woo that's going to really give
19:07
it some fall flavor here because we're
19:09
also going to put in 1/4 teaspoon of
19:13
ground
19:15
cloves bring on those fall
19:18
flavors there we
19:21
go we're going to mix this until well
19:26
combined now we're going to add all of
19:29
the wet ingredients and then give this a
19:31
good
19:33
mix get that out of her way we're going
19:35
to crack in two
19:45
eggs half a cup of butter one stick you
19:50
want this very soft I left mine out
19:54
overnight all right we're going to put
19:55
in one teaspoon of vanilla extract we're
19:59
going to measure out 3/4 cup of 100%
20:03
pure
20:07
pumpkin oh it smells good I'm smelling
20:11
this and then I'm smelling those spices
20:13
in there it smells good this can will
20:17
make two batches with that pumpkin
20:22
there we're going to drop this let it
20:25
run till it's all combined
20:32
all right I'm going to push down the
20:33
sides so that we get a good mix on
20:38
everything we're going to take muffin
20:40
tins I have 12 of them here we're going
20:43
to spray that with some non-stick
20:46
cooking spray now I'm just using the one
20:48
that has the flour in it I use this a
20:50
lot for
20:52
baking now these are just standard
20:54
muffin
20:56
tins we're going to take our pumpkin
20:59
mixture here and I'm just taking a large
21:02
ice cream scoop I'm just going to go in
21:05
I'm going to show y'all
21:06
here about
21:11
halfway we're going to plop them
21:17
in so I'm doing about half to 3/4 of the
21:21
way all right we're going to bring back
21:24
over our cream cheese
21:27
mixture I'm going to take a spoon of it
21:30
place it right into the
21:35
center all right we're going to take a
21:37
knife and we're going to do the swirl
21:39
find you a
21:41
partner all
21:43
right we're going to put it into the
21:45
cream cheese mixture kind of go down and
21:47
we're just going to kind of swirl it
21:49
with that pumpkin
21:50
batter all right just bring it in go
21:53
down to the bottom and swirl that batter
21:56
on up
22:01
okay now my muffin tins are sitting in a
22:03
sheet pan we're going to place this in
22:05
the oven that's been preheating at
22:08
350° for 18 to 20 minutes you want to
22:12
make sure that the cream cheese mixture
22:14
is set they'll have a golden little
22:17
tinge to it and do the toothpick test
22:20
make sure you put it into the center it
22:21
comes out nice and clean now it may come
22:24
out with some cream cheese that's
22:25
totally fine you just don't want that
22:26
batter to be undercooked I'll be
22:29
back all right y'all look at these
22:32
muffins don't they look delicious here's
22:36
the rest of them minus a few that
22:40
disappeared I'm not going to tell y'all
22:42
who took
22:43
them all right let's take a look on the
22:46
inside look at that scrumptious let's
22:51
break it
22:54
open m
23:02
M
23:06
wow it's very light very
23:10
airy and you get that creamy from that
23:13
cream cheese
23:16
mixture that is
23:19
scrumptious okay you guys you ready for
23:21
fall give me a thumbs up on this one
23:23
make sure you comment down below and if
23:25
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23:27
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