Soft Pumpkin Pudding Cookies

I can't even tell you all how excited I am about these cookies.
Finding a pumpkin cookie recipe that is soft and chewy, not cakey, is basically impossible.

Until now!!!

This morning I had a baking spree (rainy days call for these sorts of things), and the idea hit me like a big DUH. Why don't I make a pudding cookie, and use the 14 boxes of pumpkin pudding in my cupboard for the pumpkin flavor?! Makes sense, right?!?!

Oh my gosh you guys....

Today, I win at life...Or at least cookie making.

Soft Pumpkin Pudding Cookies
1 Cup butter, softened
1 Cup canola oil
1 cup sugar
1 cup confectioners sugar
2 eggs
1 Tbsp. vanilla extract
2 packages (3.4 oz) pumpkin spice instant pudding mix
4 cups AP flour
4 tsp. baking powder
4 tsp. pumpkin pie pice
2 tsp. cinnamon

1 Cup sugar
1 Tbsp. cinnamon

Pre-heat oven to 350.
In the bowl of an electric mixer, combine butter, oil and both sugars together on high for 1-2 minutes until light and fluffy.
Add in eggs, vanilla and pudding, and beat for another minute.
Add in the flour, baking powder and spices and mix until combined.

In a small bowl, combine sugar and cinnamon.
Scoop heaping tablespoon sized balls of dough and roll in your hands.
Cover completetly in cinnamon sugar mixture.
Place on an ungreased cookie sheet 2 inches apart.
Bake for 10 minutes.

Lett cool for 2 minutes before removing to a plate.
Enjoy!

Gingersnap Pumpkin Truffles

I have been working on getting this post up for about 5 days now.




My inspiration is gone, I have nothing that I want to write about. Actually, that's a lie- I have a lot to write about, but if I wrote about the men dragging dirt in and out of my house doing construction, and how my yard looks like a dug up dump pit, I would just sound really whiny and negative, and I realize you come here to see and read about food. Not to hear me complain.

On a happy note though, the whole pool house renovation thing we're doing will be done in 1 month, and my good friend Sarah and her husband (who is also my cousin) will be moving and it's going to be the most fun thing in the land to have them living in our backyard! Yay! Personally, I'm excited to have them back there as sort of a security system. Cause we all know when people break in to houses they go to the back of the house where no one will see them. But if they try that move here, chances are sarah and Drew (her husband) will see them...so those robbers don't really stand a chance. Also our new backyard dwellers  have cats. And cats are scary...


I made these truffles last week and they were a huge hit, they taste like fall, and they have pumpkin hershey kisses coating them. Which in my opinion, there is almost nothing better then pumpkin hershey kisses.

So........here's the recipe.

P.S: this makes a toooon of truffles, so feel free to cut the recipe in half, I won't be offended.

Gingersnap Pumpkin Truffles
For the dough:
3/4 cup butter
1 cup sugar
1/4 cup dark molasses
2 cups flour
1/2 Tbsp. ground ginger
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt
Milk (enough to make a dough consistency)

1 Bag Pumpkin Spice Hershey Kisses, unwrapped
2 Tbsp. shortening

In an electric mixer, whip together the butter and sugar, until smooth, light and fluffy.
Stir in molasses and mix well.
All at once, add in flour and all 4 spices.
Mix til it comes together, and add milk as needed to form a soft dough that is roll-able.
Roll into 1 inch balls, and place on a wax paper lined plate or cookie sheet.
Freeze for 10 minutes. This will help make the coating set faster.

Meanwhile, place all your unwrapped kisses in a microwave safe bowl, along with shortening.
Heat for 30 seconds.
Stir well.
Do another 30 seconds and stir very well until smooth. You should only have to heat it up twice. Maaaaybe 3 times if your microwave is weak, but be careful. Overheating the kisses is a crime, here.

With a fork, dip each dough ball in the pumpkin deliciousness, completely coat, and remove with the fork allowing excess to drip off. Place back on wax paper.

If you want, you can double dunk the truffles so you have a thicker pumpkin coating, which is what I did.

Keep in refrigerator!

YUM. ENJOY!

Pumpkin Pie Chocolate Chip Coffee Cake

It's a mouthful of a name. But It's also the best pumpkin coffee cake I ever had....and yes, I am back with the pumpkin- it's been too long!

This recipe is the perfect marriage of coffee cake and pumpkin pie. It is truly amazing...

Pumpkin Pie Coffee Cake

Pre-heat oven to 350. Grease a 9x13" pan.

-Cake Layer:
1/2 Cup butter
1/2 sugar
2 eggs
1 Tbsp. vanilla
1 1/4 cups flour
1/2 tsp. salt
1 1/2 tsp. baking powder

-1 Bag Chocolate Chips

-Pumpkin Pie Filling:
1 15 oz. can pumpkin puree (1 1/2 Cups)
3 eggs
2/3 cup milk
1 cup packed brown sugar
2 tsp. cinnamon
1/2 tsp. ginger


Crumb Topping:
1/2 cup cold butter
1 1/2 cups AP flour
1/2 brown sugar
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp ginger


Making the cake batter:
In an electric mixing bowl, cream together butter and sugar.
Add in eggs and vanilla, mix until well combined.
Add in dry ingredients, mixing just until combined.
Spread into prepared pan.
Pour whole bag of chocolate chips over batter layer.

Making Pumpkin Pie Layer:
Rinse out the bowl you used to make batter, and mix together pumpkin puree, eggs, milk, brown sugar and spices.
Mix very well until smooth and completely combined.
Pour over chocolate chip layer.
Rinse out the bowl again/give a quick wash.

Making the Crumb topping:
With whisk attachment on your mixer, mix butter, flour, sugar, baking powder and spies together on medium-high until crumbly.
Sprinkle evenly over pumpkin pie layer.

Bake for 45-55 minutes, until golden brown.
Cool before slicing.

Eat for breakfast, dessert, or a snack, plain or with a dollop of whipped cream or a scoop of ice cream!

ENJOY!

Rustic Chocolate Chip Pecan Pumpkin Bread

There is something so therapeutic about just sitting on the couch, looking through a cook book.

A good friend of mine recently gave me this HUGE cookbook that just came out, and everything in it looks so amazing, I want to make it all.

We all know how I adore all things with the word 'pumpkin' in them, and one night I was making cookies for our neighbor who has been helping us with our bathroom renovations, and it just made sense that while I had the oven on anyway I should bake something for breakfast the next morning, since we had nothing in the house.
Well, nothing according to my husband.
He won't bother with anything that takes more than 2 minutes to prepare. Okay, 2 minutes is a bit long. More like 2 seconds. Which is why I always always have loads of cereal in the house, the ultimate 2 second meal.

But it's one of those little quirks about him that I love. It keeps me in a job!

Anyways. Where was I going with all that?

Ah, yes- pumpkin bread.

So I saw this loaded up pumpkin bread recipe and the picture looked awesome, and if things have a good picture, I'm sold. Plus I had everything needed to make this awesomeness...So I did!

It was, indeed, AWESOME! So, this was friday night I made the bread? Today is monday- it's goner than gone!

The crumb topping definitely sets this stuff apart from normal pumpkin bread, and the pecans are optional, but I very strongly suggest you put them in!!

Rustic Chocolate Chip Pecan Pumpkin Bread

Pre-heat oven to 350.

1 1/2 cups Sugar

1 cup pumpkin from a can

1/2 cup canola oil

2 eggs

1/3 cup water

1 3/4 cup flour

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 cup chopped pecans

1 cup chocolate chips

Topping:

1/4 cup flour

1/4 cup  packed brown sugar

1/2 tsp. cinnamon

2 Tbsp. cold butter

1/4 cup chopped pecans

In a large bowl, beat the sugar, pumpkin, oil, eggs and water until well blended.

Combine the flour, soda, salt, cinnamon and nutmeg and gradually add to pumpkin mixture.

Mix in pecans and chocolate chips.

Transfer to a greased 9x5 in. loaf pan.

For the topping, in a small bowl combine flour, brown sugar and cinnamon.

Cut in butter until mixture resembles coarse crumbs. Stir in pecans.

Sprinkle over batter.

Bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes, then remove from pan onto a cooling rack.

Enjoy!

Pumpkin Pie Dip

Good morning!


I thought I would share with you what I just ate for breakfast. I am weak when it comes to pumpkin. I lose all self control. So in this case, I just keep telling myself its not that bad for you cause its mostly cool whip and I made it with fat free sour cream and reduced fat cream cheese.
And pumpkin is a fruit. Or vegetable. Anyway, it grows from the ground so therefore its good for us.


Today we are going to be out all day, off to one thing and then another, both of which I offered to bring a snack to. This is what I'm bringing...and if you are going somewhere you should too. Seriously, this stuff is "I can't stop taking spoons from my silverware drawer to 'test taste' it, good."


So, on that note, I am going to go wash some spoons so my husband can eat his cereal.


Happy Sunday :)

Pumpking Pie Dip
adapted from: the-girl-who-ate-everything


1, 8 oz package of cream cheese (reduced fat or even fat free is fine)
2 Cups powdered sugar
1 Cup canned pumpkin
1/2 Cup sour cream (again, low fat or fat free is fine)
1 Tsp. ground cinnamon
1/2 Tsp. ground ginger
1 Tsp. pumpkin pie spice
1 1/2 Cups Cool Whip


In an electric mixer, beat together cream cheese and powdered sugar until completely smooth.


Add in pumpkin, sour cream and spices and mix well.


Fold in cool whip.


Serve with graham crackers, gingersnaps, or apple slices.


Ta-Da!

Enjoy and have a wonderful Sunday!

Pumpkin Dream Cake

I saw this cake awhile ago on pinterest and have been dying, DYING to make it!

But, I couldn't.

I was sad. I cried, I whined, I had a tantrum.

Why, you ask? 

Wait, which part are you asking about- the tantrum, or the part where I couldn't make it?

The part where I couldn't' make it...where the heck are ya gonna find pumpkin pudding in February?!

I feel like it's so unfair for us pumpkin people. It's almost like we're supposed to curb our desire for anything pumpkin all year until it comes out those highly anticipated 3 months. 3 months, if you're lucky.

And I threw a tantrum, because you would too if you heard this cake was originally called 'Pumpkin Lust Cake', saw the beautiful photos of it, and were having MAJOR withdrawals! The pumpkin kind. Don't go starting rumors and making up crazy stories, now.

BUT, a dear friend found the pumpkin pudding jackpot while shopping last week! I'm pretty sure she bought them out. She called me, and told me about her find, and asked "How many do you want?!!?!" I almost peed myself with excitement! We've only been talking about making this cake FOREVER!

I told her to get 15! I'm starting to regret not having her buy more....the stuff is killer, man!

So, I'm sorry I have to tell you about this cake, while we're not in pumpkin season. But you can totally make it with chocolate or vanilla pudding and it would be AH-MAZ-ING. Just not as amazing as if you had pumpkin pudding.

Just save this recipe for the coming fall cause you need to make this stuff.

Oh, and I halved this recipe and it turned out perfectly perfect, so if you don't want to be  "stuck" with a 9x13 inch pan, halving it and using a pie plate works just as wonderfully.

Pumpkin Dream Cake

Pre-heat oven to 375

Crust:

1 Stick Butter (I used Earth Balance Spread)

1 Cup flour

1 Cup chopped pecans

2 Tbsp. sugar

Mix all together well, and press into the bottom of a 9x13 baking dish.

Bake in preheated oven 10 to 15 minutes.

Cream Cheese Layer:

1, 8 oz. package of cream cheese softened

1 Cup powdered sugar

2, 8Oz containers of light cool whip (or 1, 16 oz. divided in half)

Beat Cream Cheese with powdered sugar. Fold in cool whip and mix til completely and very well combined.

Pumpkin Pudding Layer:

2 (3.4 oz) Packages Pumpkin Spice Pudding

3 cups Cold milk ( I used Almond milk)

Whisk pudding with milk very well till there are no lumps and pudding starts to thicken.

Put in refrigerator for 5 minutes.

Over your cooled crust, spread out the cream cheese layer.

Spread Pumpkin Pudding layer over that, and top with remaining container of Cool Whip.

Lightly sprinkle with Nutmeg.

Keep in the Refrigerator.

Enjoy!

Chocolate Chip Pumpkin Scones

After this, I swear, I'm all done pumpkin...for bit.




I just had to use up the other half of the lonely can of pumpkin I used for the pumpkin dump cake. Sue me.




So, Mr. Husband took the day off from work -which is wonderful- and usually, on days he stays home or goes into work late, I like to cook up a little somethin- somethin for breakfast. I took a risk with these scones, not wanting to take advantage of my pumpkin ban being lifted and all... But while I was scouring the internet for the perfect, not boring breakfast treat, I found this super recipe that is supposedly the knock off Starbucks pumpkin scone recipe.




 Hmmmm....was that a challenge? Naturally, I had to see if they really were that good....






Uh, but then I realized, I've never even had a Starbucks scone. Whatever. I know good when I taste it.






With a few little tweaks, (like adding a cup of chocolate chips because a cup of chocolate chips makes everything wonderfuler), and skipping a couple of the spices (cause I didn't have them on hand), the verdict was:






WOW. 




I served one up to my man, with a side of eggs (cause that makes them healthy) and anxiously watched him take a bite. Then watched him devour the rest of it, the whole time saying: 'Wow, babe- wow.' 'These are so good.' 'Wow....yeah, mmm!' With several more 'wow's, 'mmmm's and a few 'these are amazing's. Yay!




I think it's the glaze that really makes these things over-the-top more delicious than your everyday pumpkin scones.


Whatever it is-I'll be making these things again. and again. and again.


Chocolate Chip Pumpkin Scones
Yields 6 scrumptiously large scones


Pre-heat oven to 425.


2 cups all-purpose flour
3/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp.cinnamon
1/2 tsp. nutmeg
1/2 cup canned pumpkin
3 Tbsp. Cream (or milk)
1 Large Egg
6 Tbsp. Butter
1 cup chocolate chips


In a large bowl, add your flour and everything down to your nutmeg. Mix very well.
Cut in with a pastry cutter your butter until the mixture resembles crumbs.
In a seperate bowl, combine your pumpkin, cream and egg. Mix very well.
Fold together the two mixtures, and the chocolate chips,mixing well, and forming it into a ball.Your mixture will be a little sticky but If its super super sticky, you can add more flour, a little at a time. You just want it to be manageable, but not dry like a bread dough.
Pat the dough onto a greased and floured baking sheet, in a rectangle that is 1" thick, about 9" long and 3" wide.
With a sharp knife, cut the dough evenly twice, the short way. Then cut each of the rectangles/squares in half diagonally so you have 6 triangles.
Gently spread the scones away from each other about 1/2 inch.


Bake 14-16 minutes or until golden brown. Don't over bake or else you will be really sad.


While your scones are baking, prepare the glazes.


For the first glaze:
1/2 Cup Powdered Sugar
1 Tbsp. Milk (any kind)


For the spiced glaze:
3/4 Cup Powdered Sugar
1-2 Tbsp. Milk (any kind)
1/4 tsp. cinnamon
1/8 tsp. nutmeg


When your scones are finished baking, let them cool for 5 minutes, then top with the first glaze. 
Let that glaze harden, then generously top each scone with your spiced glaze.


EAT!

Pumpkin Dump Cake

Mr. Husband is all pumpkin-ed out.




Poor guy, I over did it with the pumpkin cakes, muffins, cupcakes, scones, drinks (yes, pumpkin smoothies are the bomb)- So he asked me to take a break from the pumpkin stuff. For like, ever.






And I intended to comply with his wishes...until I noticed today, way in the deep dark depths of my cabinet of canned goods, that there was one, lonely, unused, neglected can of pumpkin. It was so cute, and so sad...I had to use it.






I came across this recipe, and instantly fell in pumpkin love. 




I made this recipe, and fell in more pumpkin love.




I ate it hot out of the oven, from the pan, burned my mouth, and was still in so much love.




Pumpkin Pie, I can take it or leave it. It's just nothing I go crazy for. But a soft pumpkin pudding/cake like thing, covered with buttery, golden crunch-THAT's my kinda thing!


This is stuff is ridiculous. And my ban from Mr. husband of making pumpkin things was lifted! HURRAH!


I halved this recipe, cause it originally makes a 9x13" Pan, and that's a lot of pumpkin stuff for 2 people. I mean, not that there is such a thing but you know what I'm sayin. So this is the 9x13" recipe, but halving it is super easy, and don't worry about measuring perfectly perfect or whatever, It's a super forgiving recipe!

Pumpkin Dump Cake 

Pre-heat oven to 350

1, 15 oz can pumpkin puree

1, 10 oz can evaporated milk

1 Cup light brown sugar

3 tsp. pumpkin pie spice

1 Box yellow cake mix

2 sticks butter (1 cup) Melted

1 cup coarsely chopped graham crackers or pecans (I used Pecans)

Instructions:

Spray a 9x13 pan

Mix together pumpkin, evaporated milk, sugar, and pumpkin pie spice.

Pour batter into your prepared pan.

Sprinkle yellow cake mix evenly all over the batter.

Sprinkle your grahams or pecans evenly over the cake mix layer.

Pour your melted butter over the entire thing.

Bake in your pre-heated oven for 45-50 minutes, so the center is set, and the edges are nicely browned.

I didn't have whipped cream, but a dollop of that or vanilla ice cream would just be deadly!

Enjoy!

3 Layer Pumpkin Cake

I don't care that its not fall anymore.


I will continue to share the best ever pumpkin recipes all year around til the day I die.


And when I say best ever, I mean.....Best EVER. Such as things like this cake. It is the greatest pumpkin cake in the history of great pumpkin cakes.




I would know. I am a pumpkin expert. Bet you didn't know that about me.




We had some friends over last night and I made this for dessert. I was trying to be polite, so I only had one piece, cause otherwise, I would have eaten the whole thing. No joke. 


And I was SO full. It was one of those times I wish I was a cow. I envy cows and other 7 stomachs. They have 7, right?


Don't tell me you don't wish you had more than one stomach.....




The thing with this cake that really makes it amazing is letting the caramel on top soak in, 
HOLY DELICIOUSNESS.





And it is one of the easiest cakes in the universe.....But it looks so darn fancy!






Oh, and try to not eat all your frosting. 

Triple Layer Pumpkin Cake


Cake:
1 (18.25 ounce) package yellow cake mix
1 (14 ounce) can pumpkin, divided
1/2 cup milk
3/4 cup applesauce
4 Eggs
1 1/2 tsp. cinnamon
Dash of Nutmeg


Filling:
1 (8 ounce) package cream cheese, softened
1 cup confectioners sugar
1 (8 ounce) container Cool Whip Whipped topping


Topping:
1/2 Cup caramel ice cream topping
1/2 Cup chopped pecans

 

Preheat oven to 350.

Prepare 3 round cake pans by greasing and flouring.

Combine:

-Cake mix, 1 cup of pumpkin, milk, applesauce, eggs, 1 tsp. of cinnamon and dash of nutmeg. Mix very well.

-Divide cake mix evenly between 3 pans.

-Bake for 12-15 minutes in pre-heated oven. DO NOT over bake. 

-Remove Pans to wire racks and let cook COMPLETELY.

-While waiting for your cakes to cool, make filling.

-Place cream cheese in an electric beater, and beat until creamy.

-Add in confectioners sugar the rest of the pumpkin, 1/2 tsp cinnamon, and dash of nutmeg.

-Fold in Cool Whip by hand until completely blended.

-Try to keep your fingers out of it.

When Cakes are cooled, place bottom layer on a plate/cake stand. Spread half of filling over bottom layer.

Place second layer on top of that and spread remaining filling. I like a lot of filling on my cake, but if it's too much for you, then I would recommend eating the rest out of the bowl with a spoon.

Top with caramel and pecans.

DEVOUR and try to tell me it's not one of the best pumpkin cakes you ever had.

Enjoy!!!

Pumpkin Bread with Maple Cream Cheese Filling

I know I should be posting recipes about winter and magical stuff with Christmas right around the corner....But secretly, I don't want fall to end. ever.




Fall makes me happy.




And so does pumpkin.




I mean, really, who says pumpkin is only a fall food?! I am going to take a stand!


Figuratively and literally.....Cause I need to refill my coffee mug.




Same thing with peppermint and mocha. Like we can ONLY enjoy those flavors in the winter. 




what.ever. 




That's like saying you can only paint your nails pink on tuesdays.




I'm sick of it. 




Pumpkin lovers, take a stand for what you believe in (related to food), make this bread, and may you live a long, orange filled life, no matter what the season!


oh, and this recipe makes 3 loaves. So spread some incredible pumpkin holiday cheer to your neighbors.





Pumpkin Bread with Cream Cheese Maple Filling




For the Filling:
-2, 8oz pkg cream cheese, softened
-1/4 C. Sugar
-1 Egg
-1 Tbsp. milk
-1 Tsp. Maple syrup


Whip all ingredients together til light and fluffy.


For the Bread:
-3 C. Sugar
-1 Can Solid Pack Pumpkin
-1 C. Canola oil (I used 2 cups Applesauce instead and it came out amazing!)
-1 C. Water
-4 Eggs
-4 C. All Purpose Flour
-2 Tsp. Pumpkin Pie Spice
-2 Tsp. Allspice
-1 Tsp. Cinnamon
-1/4 Tsp. Ground Nutmeg
-1 tsp. Salt
-2 tsp. baking soda
-1 tsp. baking powder
-1/2 C. chopped pecans
-1/2 C. chopped walnuts ( I didn't have walnuts, so I just did 3/4 C Pecans)
-1 C. raisins (optional, I didn't put them in)

In a large bowl, beat the sugar, pumpkin, oil (or applesauce), water and eggs.

In another bowl, Mix the flour, spices, baking powder, baking soda and salt.

Gradually stir in dry ingredients to wet. Don't over mix!

Stir in the Nuts/raisins.

Pour half the batter into very well greased 8x5 loaf pans.

Spoon cream cheese filling over batter, spread gently with a spoon.

Spoon remaining batter over the filling to cover completely.

Bake at 350 for 50-60 minutes, or until a toothpick inserted in center comes out clean.

Cool 10 minutes in the pan, then remove from the pan to a cooling rack...BE PATIENT with the bread! I was not and took it out of the pan too soon and the cream cheese filling almost fell out. It was a disaster.

Store in the refrigerator wrapped in plastic wrap.

It is supposed to look a lot prettier, but due to my impatience, this is the mess I got. But what a delicious mess it was.

oooooh my deliciousness.

Pumpkin Cinnamon Rolls That Will Change Your Life

I have so many recipes to share.

Sometimes I get so excited about making desserts and blogging about them I literally lose sleep over it. No joke.

I'll lay in bed for hours just dreaming about combinations of sugary goodness, so much so that I get super anxious, and if my husband wouldn't mind, I would totally get up at 2 in the morning to do a little baking. and eating. Everyone knows sleeping is so much easier on a stomach filled with deliciousness.

So enjoy these awesome recipes.

I'm all out of stories....lets just get to the good stuff.

Pumpkin Cinnamon Rolls

1/3 cup milk

2 tablespoons butter

1/2 cup canned pumpkin

2 tablespoons sugar

1/4 teaspoon nutmeg

1 Tbsp. pumpkin pie spice

1/2 teaspoon salt

1 egg, beaten

1 Tbsp. yeast

2 cups bread flour (you can use regular all purpose flour but bread flour makes them lighter)

3/4 cup brown sugar, packed

2 teaspoons ground cinnamon

1/4 cup melted butter

Caramel Frosting

1/4 cup butter

3/4 cup brown sugar, packed

2 tablespoons milk

1/4 teaspoon vanilla

1/4 teaspoon pumpkin pie spice

1 dash salt

1 cup sifted confectioners' sugar (add more for consistency preference)

In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg.

Add half of the flour to pumpkin mixture, then throw yeast on top. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Beat on high for 5 minutes. Turn into lightly greased bowl, then grease surface of dough lightly.

Cover and let rise in warm place until doubled, about 1 hour. Punch dough down then turn onto floured surface. Roll dough into 12x10 inch rectangle.

In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into twelve 1- inch slices. Place rolls, cut side up, in greased 11X17 inch baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.

 Bake rolls at 350 degrees about 15-20 minutes or until golden. Immediately drizzle with 1/2 caramel frosting. Cool 10 to 15 minutes. Drizzle with remaining caramel frosting.

Makes 12 rolls.

For the Caramel Frosting:

In small saucepan, heat butter until melted. Stir in brown sugar and milk.

Stir in brown sugar and milk. Cook over medium low heat 1 minute.

Transfer to a mixer bowl and cool mixture. Stir in vanilla, pumpkin pie spice, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.

Enjoy!