Pumpkin Rolls

I've always been a little scared to try anything like this. I'm not good at details, everything sticks when it shouldn't, and my finished product is never pretty.

I was pleasantly surprised when these turned out to be really easy to make. And even more surprised when my end result didn't look like I had let my 6 year old make them.

Pumpkin Rolls The Girl Who Ate Everything

Beat 3 eggs on high speed for 5 min
Slowly add 1 Cup Sugar
2/3 C Pumpkin
1 t. Lemon Juice

Add:¾ C Flour
2 t. Cinnamon
1 t. Baking Powder
½ t. Salt
1 t. Ginger
1 t. Nutmeg

Filling:
1 8oz Cream Cheese
¼ C Butter – soften
1 C Powder Sugar
½ t. Vanilla

Grease and flour cookie sheet – pour batter rectangular shape (don’t fill the sheet) Bake 350 for 15 minutes. Sprinkle ¼ C Powder Sugar on terrycloth towel. I would put more just to ensure that your roll doesn't stick to your cloth. Loosen with spatula and flip on to the towel, gently roll with towel and let cool in fridge. When cooled unroll, put in filling, and roll back up and refrigerate. It's really hard to not crack the dough when rolling but if it does don't stress. Also, slightly dampening the cloth helps. It'll all go back together when you put it in the fridge. It is way better the next day after it's been completely refrigerated. Cut into 1 inch slices to serve.

Chewy Ginger Chocolate Cookies

I could have died happy the day I made these. Perfect fall cookie. Or any time the rest of the year.

Chewy Ginger Chocolate Cookies
makes 4 dozen cookies
by Joy the Baker

Print this Recipe!
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup brown sugar
1 large egg
1/4 cup molasses
1/2 cup chocolate chips (milk chocolate or semi sweet)
1/4 cup granulated sugar, for rolling dough balls

Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or just spray lightly with cooking spray.
Sift the flour, baking soda, spices and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and molasses and mix until blended and an even light color, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate it. Fold in the chocolate chips.
Spread the granulated sugar into a small bowl. Roll a heaping tablespoon of dough between the palms of your hands into a ball, toss the ball in sugar to coat and place on the prepared baking sheet. Continue making cookies, spacing them about 2 inches apart.
Bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 12-14 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
The cookies can be stored in a tightly covered container at room temperature for up to 4 days