Pumpkin Coffee Cake

Provided by Carol Adams

1/2 cup butter
3/4 cup sugar
1 tsp vanilla
3 eggs
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup sour cream
1 3/4 cups pumpkin
1 egg, slightly beaten
1/3 cup sugar
1 tsp pumpkin pie spice

Cream butter, 3/4 cup sugar, and vanilla.  Add 3 eggs and beat well.  Combine flour, baking powder, baking soda.  Add alternately with sour cream.  Combine pumpkin, egg, sugar, and spice.

Spoon half of batter into 13x9 inch pan.  Sprinkle half or streusel (below) over batter.  Spread pumpkin mixture over streusel.  Carefully spread remaining batter over pumpkin.  Sprinkle remaining streusel on top.  Bake at 325 degrees for 50-60 minutes.  Makes 12 servings

Streusel:

1 cup brown sugar
1/3 cup butter
2 tsp cinnamon
1 cup nuts

Pumpkin Roll

Beat 3 eggs for 5 minutes (do not shorten the time).  Add the following:

1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 tsp baking soda
1 tsp cinnamon

Grease and flour a cookie sheet.  Put batter on cookie sheet and spread to corners.  Sprinkle on chopped walnuts.  Bake at 375 degrees for 15-20 minutes.  When done, loosen sides and invert onto a tea towel. Sprinkle with 10x sugar.  Roll warm cake in towel and allow to cool for 45 minutes.  Unroll and spread on filling (below).  Re-roll and refrigerate.

Filling (beat together):

1 cup 10x sugar
8 oz cream cheese
4 tablespoons butter
1/2 tsp vanilla

Pumpkin Bread

4 eggs
3 cups sugar
1 cup salad oil
2 cups pumpkin
2/3 cups water
3 1/2 cups flour
1 tsp nutmeg
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon

Heat oven to 375 degrees. Beat eggs and water together.  Add sugar, salad oil, and pumpkin.  Sift dry ingredients.  Add to mixture and blend slowly.  Put into greased and floured pans.  Bake at 375 for 1 hour and 20 minutes.