Pumpkin Sheet Cake with Cream Cheese Frosting

 Ingredients

4 eggs

2 cups sugar 

1 cup vegetable oil

1 (15 ounce) can pumpkin puree

2 cups flour

3 t cinnamon

1 t pumpkin pie spice

2 t baking powder

1 t baking soda

1 t salt

Cream Cheese Frosting

1 cup butter (softened)

1 (8 ounce) package cream cheese

2 t vanilla

3 cups powdered sugar

Instructions

Preheat oven to 350 degrees.

Spray a half baking sheet with the non stick cooking spray.

In a mixing bowl, combine eggs, sugar, vegetable oil, and pumpkin puree until fully incorporated.  Slowly add the flour but continue stirring to avoid lumps.  Mix until well combined.  Add the cinnamon, pumpkin pie spice, baking powder, soda, and salt and mix until well combined.  Pour the batter into prepared baking sheet and spread in an even layer. Bake for 25-30 minutes.  or until set and let cool completely.  For the frosting, cream together butter and cream cheese in a mixing bowl until fluffy.  Add vanilla and powdered sugar and mix until smooth.  Spread frosting over the cake and sprinkle cinnamon on top if desired.  

Lemon Zucchini Bread

 Ingredients

1 1/2 cups all purpose flour

1/2 t. baking soda

1/4 t. baking powder

1/4 t. salt

3/4 cup sugar

1 cup shredded zucchini

1/4 cup cooking oil

1 egg

2 T lemon juice

2 T lemon zest

Glaze

1/2 cup powder sugar

1T. lemon juice

1 t. lemon zest

Glaze can be doubled if desired

Instructions

In a medium bowl combine flour, baking soda, baking powder, salt, set aside.

Ina separate mixing bowl combine sugar, zucchini, cooing oil, egg, lemon juice, and lemon zest. Stir to combine.

Add dry ingredients to zucchini mixture, stir just until combined.

Spoon batter into greased bread pan.

Bake at 350 degrees, for 50-55 minutes or until golden brown and set.

Cool in pan on a wire rack 15 minutes, then remove from pan and cool completely.  

Once cool, combine ingredients for glaze and drizzle over bread.  

Libby's Pumpkin Roll

 

• Ingredients
• Cake
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• Filling
• 1 package (8 ounces) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)
• 
  
• Step 1
• Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.
• Step 2
• Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts
• Step 3
• Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack
• Step 4
• Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
• Step 5
• Cooking Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.