Pumpkin Cinnamon Rolls - Week 2 in Week 3

Ingredients

• 2 cans Pillsbury Crescent Rounds
• 4 tablespoons butter, melted
• 1/2 cup pumpkin puree (not pie filling)
• 1 tablespoon milk
• 1/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
For the Frosting
• 4-oz cream cheese, softened
• 1-1/2 cups powdered sugar
• 1/4 teaspoon pumpkin pie spice
• 1 teaspoon pure vanilla extract

Instructions

• Preheat oven to 375.
• Lightly grease two 8-inch cake pans with non-stick spray; set aside.
• Separate dough into 16 rolls and unroll.
• Brush each piece of dough with melted butter.
• In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg.
• Evenly divide pumpkin filling and spread over each piece of rolled-out dough.
• Carefully roll up each dough, lightly pinching seams together.
• Arrange the rolls 1 inch apart in the prepared cake pan.
• Bake for 16 to 18 minutes, or until tops are golden brown.
In the meantime prepare the frosting.
• Place cream cheese in your mixer's bowl and cream for 1 minute.
• Gradually add in powdered sugar and continue to beat until well combined.
• Mix in pumpkin pie spice.
• Add vanilla and mix until thoroughly combined.
• Remove pans from oven and immediately brush each roll with frosting.
• Serve.

Pumpkin Pie Cupcakes - Week 1 of Pumpkin Treats

Impossible Pumpkin Pie Cupcakes

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar...
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes. (I did make mini cupcakes instead of the full size. One batch makes two sheet pans full)