過完萬聖節總有大堆的南瓜剩下來，今年他爸全部做成南瓜泥冷凍了起來，留著慢慢吃。我就用來做甜點了。做這個南瓜卷做了好幾次了，真的很好吃，推薦給家裏還有剩餘南瓜的同學試試，哈哈！！
這張是那天路過公園用手機拍的
金黃的銀杏葉落在地上像厚厚的地毯一樣
都不忍心踩上去
手機拍攝
*******************南瓜芝士卷的製作*******************
Adapted form mybakingaddiction
南瓜卷材料：
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糖粉 1/4 杯 用來撒在布上的
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麵粉 3/4 杯
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泡打粉 1/2 茶勺
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小蘇打 1/2 茶勺
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南瓜派香料 1 大勺（可以買現成的，也可以自己調配見後麵）
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鹽 1/4 茶勺
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雞蛋 3個
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香草香精 1 茶勺
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白糖 1杯
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南瓜泥 2/3 杯（我家是把南瓜切大塊，皮朝上避免水分太多，蒸熟後，挖出來用料理機打成泥，也可以買現成的罐頭南瓜泥）
芝士餡料材料：
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室溫奶油芝士 8 盎司
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室溫黃油 6大勺
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糖粉 1 杯 過篩
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香草香精 1 茶勺
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糖粉 裝飾用 1/4 杯 可選
蛋糕卷的做法：
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烤箱預熱375F/190C，15*10英寸的烤盤噴油鋪上烤盤紙再噴一層油，準備一條大於烤盤細密的布，均勻密實的篩上糖粉，備用。
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將麵粉，泡打粉，小蘇打，南瓜派調料，鹽混合均勻備用。
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攪拌機裏加入雞蛋，香草香精，白糖攪拌均勻至粘稠，加入南瓜泥，混合均勻再加入做法2中的幹粉，用橡皮刮刀攪拌均勻後倒入準備好的烤盤內，抹平，摔一下烤盤震掉氣泡，入烤箱烤13-15分鍾，用手指觸摸蛋糕表麵能回彈就好了。
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趁熱用刀鬆動烤盤四周，將烤盤立即倒扣在準備好的撒了糖粉的布上，動作要快要果斷，撕掉上麵的烤盤紙，從蛋糕的短邊開始緊緊的把蛋糕卷起來，放置網架上至完全冷卻，大概要2-3個小時，看溫度。一定要等到完全冷卻這點是不裂口的關鍵。
芝士餡料的做法：
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攪拌機裏放入奶油芝士，黃油，糖粉，香草香精一起攪拌至平滑細膩。
組合：
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將冷卻後的蛋糕卷慢慢的小心的鬆開，均勻的塗抹上芝士餡料，再卷起來，用保鮮膜包上入冰箱冷藏至少一個小時。也可以用多層保鮮膜包緊再用錫箔紙包上可以冷凍一個月。冷凍後的南瓜卷室溫一個小時後就可以食用。
南瓜派香料
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肉桂粉 3 大勺
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薑粉 2 茶勺
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豆蔻粉 2 茶勺
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多香果粉 1又1/2 茶勺
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丁香粉 1又1/2 茶勺
混合以上各種香料，用可以密封的容器保存。
Pumpkin Roll
Adapted form mybakingaddiction
Yield: 10 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
INGREDIENTS:
For the 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 tablespoon pumpkin pie spice [1]
1/4 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
1 cup granulated sugar
2/3 cup pure pumpkin puree (Libby’s)
For the Filling
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)
DIRECTIONS:
1. Preheat oven to 375 degrees F. Line a 15 x 10-inch jelly-roll pan with parchment paper and spray with non-stick cooking spray. Sprinkle a clean tea towel with powdered sugar. Set pan and towel aside.
2. In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt. In a large bowl with an electric mixer, beat eggs, vanilla and sugar until thick. Add in pumpkin and mix to combine. Stir in flour mixture. Spread batter evenly into prepared pan.
3. Bake for 13 to 15 minutes or until top of cake springs back when touched. 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.
4. In a medium bowl, beat cream cheese, powdered sugar, butter and vanilla extract until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
NOTES:
Storage
- Store prepared Pumpkin Roll in refrigerator for up to 5 days. You can also wrap tightly in a layer of plastic wrap and then foil and store in freezer for up to one month. Remove frozen Pumpkin Roll to room temperature one hour before serving.
My Baking Addiction slightly adapted from Libby’s.
