I used both kind of muffin tins for this project, Mini and Normal sized. For normal sized I lined the tin with the roll, and placed a chunk of brie and a scoop of cranberry. For the mini pan I folded over the edges of the pillsbury roll to almost make a muffin like substance with a goey inside, Both were delicious and I brought them to mini Christmas party with my college friends.
Bake at 350 for 10 mins, Gorgeous little snack you have.
My aunt had invited my cousin and myself over for a lesson in Kale soup, when I quickly realized she had nothing planned for dessert. I took inventory of her cabinets and whipped this up. However I was a little bit disappointed because the monkey bread didn’t have that strong of a pumpkin flavor. Over all though it was great tasting and I couldn’t get enough. Thanks Pillsbury!
1.Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.
2.In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice. Separate each can of dough into 8 biscuits; cut each biscuit into quarters. Place 6 to 8 biscuit pieces in sugar-spice mixture; shake well. Continue to add more biscuit pieces to sugar-spice mixture until all are completely coated. Place biscuit pieces in pan.
3.In 1-quart saucepan, melt butter, brown sugar and pumpkin over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits in pan.
4. Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.
In a large bowl, beat the eggs on high speed for 5 minutes. Slowly add the white sugar, pumpkin, and lemon juice and mix well. Add the flour, cinnamon, baking powder, salt, ginger, and nutmeg and mix until combined.
Grease and flour cookie sheet. Pour batter into a rectangular shape (don’t fill the sheet), leaving space on the sides for the batter to expand while cooking. Bake for 15 minutes.
Sprinkle ¼ cup powdered sugar on terrycloth towel.(I used papertowels) I would put more just to ensure that your roll doesn’t stick to your cloth. Loosen roll with spatula and flip onto the towel. Gently roll with the towel rolled up inside it as well and let it cool in the fridge. This step is to get the pumpkin roll in the correct shape while cooling.
While roll is cooling, prepare filling by mixing cream cheese, butter, powdered sugar, and vanilla in a medium bowl. When roll has cooled in the fridge, unroll it, remove the towel, and spread the filling evenly inside. Roll it back up and refrigerate. It’s really hard to not crack the dough when rolling but if it does don’t stress because the cracks fix themselves when it refrigerates. Also, slightly dampening the cloth helps. Refrigerate until ready to serve. Cut into 1 inch slices to serve.
I overcooked mine so it came out not perfect circular but tasted fantastic!!! Success!
Thanks Martha for another recipe. I’ve been using more of Martha’s recipes. From online of course, I would never actually purchase one of her books, but, her recipes are usually well thought out but too complicated. This one was on the simpler side. To celebrate October, I decided to make a pumpkin dessert.
Here it is:
FOR THE CREAM-CHEESE FILLING
3 cups confectioners’ sugar
1/2 cup (1 stick) unsalted butter, softened ( I used salted oops kill me)
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract
FOR THE PUMPKIN WHOOPIE COOKIES
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves ( had to ground my own whole ones and it came out chunky and crunchy)
2 cups firmly packed dark-brown sugar ( I used light, sue me )
1 cup vegetable oil
3 cups pumpkin puree, chilled ( this was a pain because I had two cans = about 3 1/2 cups)
2 large eggs
1 teaspoon pure vanilla extract
Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
Make the filling: Sift confectioner’ sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
Over all I think they taste pretty good, I love the frosting, and the pumpkin part is pretty tasty, will probably be better in a few days, when it gets all moist and soaks in. Would I make these again? Probably not, I hate baking cookie style things so I don’t know how I always end up doing it, and I feel there are much better pumpkin desserts out there :)