Pumpkin Cinnamon Rolls

Pumpkin cinnamon rolls are another perfect fall treat. I came across this recipe & could not resist it. If you have a stand mixer, the dough hook really does most of the work for you. I hadn't planned on making these today, but I'm so glad I did.

Pumpkin Cinnamon Rolls
Recipe Courtesy "Taste of Home"

Ingredients:
2-3/4 to 3-1/4 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
1/2 cup solid-pack pumpkin
2/3 cup milk
2 tablespoons sugar
4 tablespoons butter or margarine, divided
1/2 teaspoon salt
1 egg, beaten
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
CARAMEL FROSTING:
2 tablespoons butter or margarine
1/4 cup packed brown sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
Dash salt
1/4 to 1/3 cup confectioners' sugar

Directions:
In a mixing bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.

For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls. Yield: 1 dozen.

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Peanut Butter Cup Cookies

My friend Megan brought in some peanut butter cookies on Thursday. They were absolutely delicious & put me in the mood for my peanut butter cup cookies. I love the combination of salty & sweet. I sent a dozen to both my mom & my brother-in-law so I wouldn't be tempted to eat them all up. Yes, they are that good.

Peanut Butter Cup Cookies
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup peanut butter (I use Jiff)
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
36 miniature Reese Cups, unwrapped

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an ungreased mini muffin pan.
Bake for 8 to 10 minutes. Do not overbake. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.

My mom's recipe for apple dumplings is coming soon. When she stopped by to pick up her cookies, she brought along a plateful of them, along with a homemade caramel syrup. Delicious & perfect for fall!

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Retailers: Leave Our Holidays Alone!

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Pumpkin Spice Cream Cheese Spread

Pumpkin Bread Pudding, Pumpkin Cheesecake, Pumpkin Spice Cream Cheese Spread... Yes, it's definitely fall & time for all things pumpkin! I could not resist trying this recipe that I found over at Pinch My Salt. I decided to take it into the office today along with some bagels as a Friday morning treat for my co-workers. This dip would also be delicious on gingersnaps or apple slices.


Pumpkin Spice Cream Cheese Spread
4 oz. cream cheese, softened
3 tablespoons brown sugar
2 tablespoons pure maple syrup
1/4 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract

1. In a small bowl, beat softened cream cheese, sugar, and syrup til creamy.
2. Add pumpkin, spices and vanilla and beat til smooth.
3. Refrigerate for at least an hour.
4. Enjoy!


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