过完万圣节总有大堆的南瓜剩下来，今年他爸全部做成南瓜泥冷冻了起来，留着慢慢吃。我就用来做甜点了。做这个南瓜卷做了好几次了，真的很好吃，推荐给家里还有剩余南瓜的同学试试，哈哈！！
这张是那天路过公园用手机拍的
金黄的银杏叶落在地上像厚厚的地毯一样
都不忍心踩上去
手机拍摄
*******************南瓜芝士卷的制作*******************
Adapted form mybakingaddiction
南瓜卷材料：
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糖粉 1/4 杯 用来撒在布上的
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面粉 3/4 杯
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泡打粉 1/2 茶勺
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小苏打 1/2 茶勺
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南瓜派香料 1 大勺（可以买现成的，也可以自己调配见后面）
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盐 1/4 茶勺
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鸡蛋 3个
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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（我家是把南瓜切大块，皮朝上避免水分太多，蒸熟后，挖出来用料理机打成泥，也可以买现成的罐头南瓜泥）
芝士馅料材料：
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室温奶油芝士 8 盎司
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室温黄油 6大勺
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糖粉 1 杯 过筛
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香草香精 1 茶勺
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糖粉 装饰用 1/4 杯 可选
蛋糕卷的做法：
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烤箱预热375F/190C，15*10英寸的烤盘喷油铺上烤盘纸再喷一层油，准备一条大于烤盘细密的布，均匀密实的筛上糖粉，备用。
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将面粉，泡打粉，小苏打，南瓜派调料，盐混合均匀备用。
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搅拌机里加入鸡蛋，香草香精，白糖搅拌均匀至粘稠，加入南瓜泥，混合均匀再加入做法2中的干粉，用橡皮刮刀搅拌均匀后倒入准备好的烤盘内，抹平，摔一下烤盘震掉气泡，入烤箱烤13-15分钟，用手指触摸蛋糕表面能回弹就好了。
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趁热用刀松动烤盘四周，将烤盘立即倒扣在准备好的撒了糖粉的布上，动作要快要果断，撕掉上面的烤盘纸，从蛋糕的短边开始紧紧的把蛋糕卷起来，放置网架上至完全冷却，大概要2-3个小时，看温度。一定要等到完全冷却这点是不裂口的关键。
芝士馅料的做法：
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搅拌机里放入奶油芝士，黄油，糖粉，香草香精一起搅拌至平滑细腻。
组合：
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将冷却后的蛋糕卷慢慢的小心的松开，均匀的涂抹上芝士馅料，再卷起来，用保鲜膜包上入冰箱冷藏至少一个小时。也可以用多层保鲜膜包紧再用锡箔纸包上可以冷冻一个月。冷冻后的南瓜卷室温一个小时后就可以食用。
南瓜派香料
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肉桂粉 3 大勺
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姜粉 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
混合以上各种香料，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.
