* 2 cups all-purpose flour
* 1 cup quick cooking oats
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon ground allspice
* 1 cup (8 ounces) butter, softened
* 1 cup light brown sugar, packed
* 3/4 cup granulated sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1 cup canned solid pack pumpkin
* 1 cup raisins or cranberries
* 1 cup chopped pecans, walnuts, or hazelnuts

Preparation:
Heat oven to 350°. Lightly grease baking sheets or line with silicone baking sheets.

Combine the flour, oats, baking powder, soda, salt, and spices; set aside.

In a mixing bowl with electric mixer, cream the butter and sugars until light and fluffy. Beat in the egg, vanilla, and pumpkin. Slowly beat in the dry ingredients until blended. Stir in raisins or cranberries and chopped nuts. Drop by teaspoonfuls onto the prepared baking sheets. Bake for 12 to 15 minutes, or until lightly browned around the edges and set. Cool for a few minutes then remove to a rack to cool completely.

Related posts:

1. 12 Days Of Cookies, Day 1
2. 12 Days Of Cookies, Day 8-Chocolate Chip Cookies
3. 12 Days Of Cookies, Day 2

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 pkg. (8 oz.) 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)

Directions

FOR CAKE:
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 powdered sugar.

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.

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.

FOR FILLING:
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. Re roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Courtesy Libby

Related posts:

1. 12 Days of Cookies, Day 7-Pumpkin Oatmeal Cookies
2. Desserts for Autumn
3. Pumpkin Bread

• 1 small sugar pumpkin
• 1 teaspoon brown sugar
• 1/2 teaspoon butter
• 2 pinches ground cinnamon

Directions:

1 Preheat oven to 350 degrees F (175 degrees C).
2 Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
3 Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.

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1. Baked French Toast
2. 12 Days of Cookies, Day 7-Pumpkin Oatmeal Cookies
3. Fresh Pineapple Upside Down Cake