Pumpkin Layer Cake with Cream Cheese Frosting

Pumpkin Oatmeal Breakfast Bars

So my Whole Wheat Cinnamon Swirl Bread was the January obsession and this is what then replaced it. I know, I know, it's not pumpkin season. It's not anywhere near pumpkin season. And yet, I'm buying cans of pumpkin at the grocery store each week because I cannot get enough of these! Truth be told, they don't have a particularly strong pumpkin flavor to them, although it does add a bit of a moistness and a tint of orange! 
I actually made a batch of these the day before I headed to the hospital, and it was a godsend to come home to a few days later! One of these bars, plus a smoothie, plus coffee has become my go to breakfast ever since Brecken was born and I spend a quick fifteen minutes once every ten days or so putting a pan of these together.
They're hearty, healthy, and far better than anything you can buy in a plastic wrapper, I promise! The sugar content is low, but the raisins and chocolate chips add just enough sweetness to fool you into thinking you're eating something indulgent for breakfast. Yes--I have no shame in incorporating chocolate into my breakfast!

Don't wait until pumpkin season to make these breakfast bars!

One Year Ago: In Christ Alone
Two Years Ago: Cornmeal Cranberry Muffins and Black and White Cookies
Three Years Ago: Mocha Chocolate Chip Cookies and Sweet Onion Salad with Orange Vinaigrette 
Four Years Ago: Mixed Citrus Greens Salad and Black Bean Burgers with Mango Salsa

I've made pumpkin granola once before, but when my grandma mailed me some newspaper clippings from the Milwaukee Journal Sentinel, I was reminded how much I loved the stuff and decided to try a new version. As luck would have it, the recipe called for mixing in dried dates, which I had recently picked up from the grocery store with no plan in mind for them.

The good luck ended there. The evening I made this granola can only be described as disastrous! First I spilled coconut oil all down the front of my dress and all over the kitchen floor. Have you ever tried to clean oil up off the floor? Not fun! Disaster #1. I was simultaneously cooking dinner while prepping this granola and then spilled cayenne pepper all over my stovetop. Sigh. Disaster #2. And because disasters apparently come in threes, I had the brilliant idea to transfer my newly purchased bag of popcorn kernels into a Ziploc bag...except I somehow missed the bag and they ended up all over the floor. Disaster #3.
Yes, that would be popcorn kernels all over my floor ALREADY slicked with oil. Thank God for my husband, who silently shook his head and went to get the broom. At the end of the day, a disastrous hour in the kitchen was well worth it. I think I liked this granola better than the last pumpkin granola. It was a little chewier than I would have preferred, but that could be prevented by baking the granola on two cookie sheets instead of one, which I've reflected in the instructions below.

 This pumpkin apple streusel cake was how I chose to break my pumpkin fast. It wasn't a true or intentional fast, I just stopped making pumpkin goodies when the season changed last year. Much as I love pumpkin, I'm not one to crave it in the middle of July. The can of pumpkin has been patiently waiting in my cabinet, but I didn't even feel a strong inclination to use it until October arrived. Part of this was probably the gorgeous weather St. Louis enjoyed throughout September and part of it was my not-so-secret denial that summer was on its way out. Sigh.
 I might be sad about the shift in seasons and weather (I know I'm in the minority here!), but I can't deny how much I love pumpkin anything and everything. I'm ready to enjoy some of my favorites again: the ever impressive pumpkin roll, enchiladas with pumpkin sauce, and of course pumpkin ice cream. This cake is quickly moving to the top of my list of pumpkin favorites. It's basically a pumpkin brownie topped with apple pie! When I say pumpkin brownie, I'm talking about the texture not the flavor. It's dense and when my friend said it reminded her of a brownie, I immediately knew what she meant! The sautéed apples sitting atop the cake are reminiscent of the classic pie filling--soft but still holding their shape and bursting with cinnamon. Whether you eat this straight from the oven with a scoop of vanilla ice cream or chilled after a rest in the fridge, you'll be singing fall's praises and (nearly) forgetting those hot days of summer!
One Year Ago: Tiramisu
Two Years Ago: A Chocolate Review
Three Years Ago: Mini Oreo Cheesecakes

On Thanksgiving Day, Nate (my sister's new FIANCE :)), Ryan, and I were en route to Children's Hospital to pick Julia up from her overnight shift. While at a stoplight, a man in a truck next to us waved his arms to get our attention. I rolled down the window and he casually mentioned that we had a cupcake sitting on the back of the car. I looked over my shoulder to discover that it was not a cupcake, but a pumpkin cream cheese muffin, precariously resting on the edge of the trunk.

It must've looked appetizing, because the man continued to question me. "Is that indeed a cupcake?" I told him it was a muffin and the light changed before we had a chance to grab the escapee (okay, false. The boys refused to get it from outside because they wanted to see if it would make it all the way to the hospital!).

The muffin managed to stay on the car a few more miles and when we pulled into the hospital parking lot, Ryan promptly grabbed the muffin and ate it!

I'm very glad we didn't lose a muffin en route, because these are too good to be run over on the highway! These muffins require multiple steps and a bit of attention, but the end result is oh so worth it! My cream cheese mixture wasn't freezing very well, so I just spooned it into the muffin cups instead of slicing pieces and it still worked wonderfully. These muffins are perfectly spiced, with a streusel that puts them over the top!

Hopefully you still have some pumpkin hanging out in your cabinet because you don't want to wait until next Fall to make these!


One Year Ago: Turkey, Mushroom, and Broccoli Pie

Pumpkin Cream Cheese Muffins
from Annie's Eats
*makes 24 muffins

Ingredients:
for the filling-
-8 oz. cream cheese, softened
-1 cup confectioners' sugar

for the muffins-
-1 1/2 cups whole wheat pastry flour
-1 1/2 cups all-purpose flour (original recipe calls for 3 cups all-purpose)
-1 tsp ground cinnamon
-1 tsp ground nutmeg
-1 tsp ground cloves
-1 tbsp plus 1 tsp pumpkin pie spice
-1 tsp salt
-1 tsp baking soda
-4 large eggs
-1 1/2 cups sugar (original called for 2 cups)
-2 cups pumpkin puree
-1 1/4 cups vegetable oil

for the topping-
-1/2 cup sugar
-5 tbsp flour
-1 1/2 tsp ground cinnamon
-4 tbsp cold unsalted butter, cut into pieces

Directions:
1. Combine the cream cheese and confectioners' sugar in a mixing bowl, beating until smooth. Place the mixture into a piece of plastic wrap and shape into a log (1.5 inches in diameter). Cover the wrapped log in aluminum foil and place in the freezer for 2 hours until slightly firm.
2. To make the muffins, preheat the oven to 350F. Line 24 muffin cups with paper lines. In a medium bowl, mix the flour, all of the spices, the salt, and the baking soda. Stir to combine.
3. In a large bowl, add the sugar, eggs, pumpkin, and oil. Use an electric mixer to mix on medium-low speed just until blended. Add the dry ingredients, mixing just until combined.
4. To make the topping, mix the sugar, flour, and cinnamon in a small bowl. Cut in the butter with a pastry blender or two forks until the mixture is coarse and crumbly. Refrigerate mixture until ready to use.
5. Fill each muffin cup with 1-2 tbsp of batter, just enough to cover the bottom of the muffin cup. Slice the cream cheese log into 24 pieces. Place a slice in each muffin cup on top of the batter. Top each muffin cup with remaining batter. Sprinkle topping over each of the muffins.
6. Bake for 20-25 minutes. Transfer muffins to a wire rack and cool completely before serving.

Pumpkin Cream Oreo Tarts
from Lauren's Latest

Ingredients:
for the crust-
-16 Oreo cookies
-4 tbsp butter, melted

for the filling-
-8 oz (1/3 less fat) cream cheese, softened
-3/4 cup pumpkin puree
-1/2 cup granulated sugar
-1/2 tsp vanilla extract
-1/4 tsp ground cinnamon
-1/8 tsp ground nutmeg

for the topping-
-1/2 cup heavy cream
-3 tbsp sugar
-1/4 tsp vanilla extract

Directions:
1. Blend Oreo cookies to crumbs in the bowl of a food processor. Add melted butter and pulse to mix. Spoon mixture into 4 individual tart pans and press mixture into the bottom of each pan. Set in the fridge.
2. In a mixing bowl, whip cream cheese until smooth. Add pumpkin puree, sugar, vanilla, and spices. Beat on high until smooth. Divide mixture evenly among tarts (there may be a little left over) and smooth the tops. Return tarts to the fridge while you make the whipped cream.
3. Beat cream with sugar and vanilla until stiff peaks form. Divide evenly among the four tarts and spread over the pumpkin mixture. Garnish with additional cookie crumbs, if desired. Cover and refrigerate until ready to serve.

With a tiny bit of pumpkin leftover in my fridge, I was on a hunt for pumpkin recipes that needed only a 1/4 cup of pumpkin. These popovers came to the rescue! The pumpkin and the inclusion of whole wheat pastry flour (I did half whole wheat pastry, half all purpose but you could easily do only all purpose) made these a little heartier and heavier than regular popovers, but they still kept that classic shape and hollow center. These are best eaten immediately from the oven, but Ryan did eat the leftovers a day later (cold) and said they were still good!
One Year Ago: Apple Walnut Salad with Cranberry Vinaigrette (one of my favorite homemade dressings)
Two Years Ago: Tuna Chickpea Salad with Pesto


Pumpkin Popovers
from Kirbie's Cravings

Ingredients:
-2 large eggs
-1 cup fat free milk
-1 tbsp butter, melted
-1 cup flour
-1/4 tsp salt
-1/4 cup pumpkin puree
-1/2 tsp pumpkin pie spice

Directions:
1. Preheat oven to 375F. Spray a popover pan (a muffin pan will also work, they just won't "pop" as much!) with cooking spray and set aside.
2. Whisk together the eggs, milk, and pumpkin puree in a large bowl. Stir in the melted butter. Add the flour, salt, and pumpkin pie spice, mixing to combine but leaving it still a little lumpy.
3. Divide the batter among the prepared pans, filling each mold 1/2 to 2/3 full.
4. Bake for 45 minutes. Do not open the oven until ready to remove.

The waffle iron and I have had a bit of a rough history. It's nothing against waffles in particular. I actually really love waffles. Growing up, breakfast for dinner, featuring waffles, was one of my favorites. My mom would take waffle after waffle off of the iron and onto our plates, where we'd add syrup, jam, or powdered sugar...sometimes all three!

When I got my own house, and my own waffle iron, I discovered that waffles were nowhere near as easy to make as they appeared, or so it was for me. I've made a few different varieties and none could be considered a true success. The flavor was often good, but the texture lacked. Other times, they refused to set up in my waffle iron. This time, however, I nailed it! I don't know what it was, but these waffles came out perfectly--cooked all the way through with a crispy shell and tender insides. The pumpkin flavor is noticeable and makes for the perfect fall breakfast (or breakfast for dinner!). We ate these drowning in syrup, as you'll notice in the pictures, but Ryan highly recommends topping them with peanut butter, which is what he did with the leftovers!

Extras can be frozen and reheated in the toaster oven. Thanks to the Fairy Hobmother from Appliances Online, The Sweets Life has a brand new toaster oven! Her mission is to bring joy to the blog world and she happened to see a comment of mine on another blogger's post. She granted me my wish--in the form of a new toaster oven--and just might pay you a visit too. Leave a comment on this post with your kitchen appliance wish and perhaps she'll grant your wish too!
One Year Ago: Pumpkin Spice Roasted Chickpeas (it's just the time of the year for pumpkin! :))


Whole Wheat Pumpkin Waffles
as seen on Spiffy Cookie, guest post by Lauren's Latest
Ingredients:
-1 cup milk
-1 egg, separated
-1/2 cup pumpkin puree
-1/2 tsp vanilla extract
-3 tbsp canola oil
-2 tbsp brown sugar
-3/4 cup whole wheat flour
-1/2 cup all-purpose flour
-2 tsp baking powder
-1/4 tsp salt
-1/2 tsp cinnamon
-1/8 tsp nutmeg

Directions:
1. Preheat waffle iron.
2. In a large bowl, mix milk, egg yolk, pumpkin, vanilla, oil, and brown sugar. In a mixing bowl, beat egg white until stiff peaks form. Set aside.
3. Add flours, baking powder, salt, cinnamon, and nutmeg to the wet mixture, stirring just until combined (batter might still be a little lumpy). Fold in egg whites.
4. Spray waffle iron with cooking spray and pour approximately 1/2 cup batter onto the waffle iron. Cook waffles until lightly browned and crispy. Serve immediately with butter and syrup.
*extra waffles can be frozen and reheated in the toaster or toaster oven!

Last time I made a variation of pumpkin soup was in the very early days of the blog. I didn't really know what I was doing, particularly when it came to taking pictures. Of course, I still have a lot to learn when it comes to food photography, but I've learned a few basics and upgraded my camera, which is why today's pumpkin soup looks a heck of a lot more appetizing than the one I posted over two years ago (don't let the lackluster picture dissuade you--I've made that soup a few times since and it's still one of my favorites!).

One thing I've learned is how much better pictures are in natural light, without the use of a flash. One of the most basic photography rules, but one I was completely unaware of. I'm telling you, I really was clueless!

With winter around the corner (noooooooooooo!) and the amount of daylight dwindling, I've learned to get creative with my food pictures. How so? Well, I made this soup late one evening, after I'd already had dinner. I made it with the sole intention of being able to photograph it as soon as we got home from work the next day. Although this soup comes together quickly, I knew that by the time we walked in the door, I wouldn't be able to make the soup and photograph it before darkness fell. Life of a food blogger. 


In the end, this worked out well, and I recommend making it ahead of time even if you don't need to for photographic purposes, like some of us crazies. We came home starving and all I had to do was pull the tupperware out of the fridge and reheat! My only change would be to reheat it on the stove instead of in the microwave. Things typically reheat more evenly on the stovetop.
This pumpkin soup was a little spicy. I wouldn't call it kid-friendly--make this for those with adventurous tastebuds. We didn't have sour cream on hand to top the soup but it would have been a nice cooling contrast for the heat of the soup. I did really like the crunchy green onion and chopped red pepper toppers. Despite the fact that we ate this while catching up on our favorite TV show (Modern Family), Ryan interrupted the silence (well, the laughter, really) twice to tell me how much he liked this!

One Year Ago: Roasted Brussels Sprouts and Apples (think you aren't a fan of brussels sprouts? Try them roasted!)
Two Years Ago: Pizza Fail  (my sister still makes fun of Ryan and I for the fight that erupted over this meal...and I can finally find the humor in the situation :))

Creamy Pumpkin Peanut Soup
from Women's Health Magazine, October 2011

Ingredients:
-2 tsp vegetable oil
-1 small onion, chopped
-3 cloves garlic, smashed
-1/4 tsp ground turmeric (I omitted)
-1/2 tsp paprika
-1/2 tsp chili pepper flakes
-1 can pumpkin puree (15 oz)
-1 1/2 cups low-sodium chicken or vegetable broth
-1 jar (7 oz) roasted red peppers, drained (reserve 1 tbsp for garnish)
-1/3 cup smooth reduced-fat natural peanut butter
-1 tsp sugar
-1/2 tsp salt
-1/4 tsp freshly ground black pepper
-1 tbsp fresh lemon juice
-1/4 cup reduced fat sour cream
-2 tbsp chopped roasted peanuts
-2 tbsp chopped scallion greens

Directions:
1. In a 4-quart saucepan over medium-high heat, heat oil. Add onion and cook until golden, stirring occasionally, about 10 minutes. Add garlic, cooking for 2 more minutes.
2. Add turmeric, paprika, and chili flakes, and stir. Add pumpkin puree, broth, peppers, and peanut butter, whisking to mix. Bring mixture to a boil. Reduce heat and simmer for 5 minutes before stirring in sugar, salt, pepper, and lemon juice.
3. Transfer to a blender or food processor (or use a hand blender) and puree until smooth. Divide among 4 bowls and garnish with sour cream, peanuts, reserved chopped peppers, and scallion greens.

This had disaster written all over it. Though I've seen pumpkin rolls popping up all over the place every fall, the actual physics of it seemed impossible to me. Roll a cake? Without it breaking or cracking? Impossible! Still, I was intrigued, so I put it on my fall to-bake list and approached it with the attitude that if I failed, it wasn't that big of a deal. I like to think I've learned to cut myself some slack when it comes to kitchen adventures...trying not to repeat the whole white chocolate amaretto cake tantrum :)

I decided to make this for Ryan's work group food day even although his immediate group was responsible for breakfast foods. People eat pumpkin bread for breakfast. People eat cream cheese on bagels for breakfast. Therefore, I justified this pumpkin roll as a breakfast food (I don't think anyone minded!). Still convinced I would be facing a disastrous mess of a pumpkin roll, I set out to make this two days before his food day, ensuring I'd have plenty of time to make something else in the case of failure.

As it turns out, Plan B was never needed! Rolling the cake didn't turn out to be nearly as difficult as I anticipated. I made sure to grease my pan well, add lots of powdered sugar to my towel, and let the cake fully cool before unrolling it. As you can see from the pictures--100% success! Who knew something that looked so pretty wasn't all that difficult?!

Though I didn't get to sneak a piece before sending it with Ryan, he made sure to shoot me an instant message praising both the taste of the cake and the fact that it was perfectly rolled. The boy knows the way to my heart is with praise for my kitchen successes! Now that I've mastered the technique, I can't wait to try out a few other rolled cakes I've seen recipes for, such as banana with cream cheese frosting and chocolate with buttercream!

Any kitchen techniques or recipes that terrify you? Any surprising successes?


One Year Ago: Pumpkin Cheesecake Dip


Pumpkin Roll
from allrecipes.com

Ingredients:
-1/4 cup powdered sugar (to sprinkle on towel)
-3/4 cup all-purpose flour
-1/2 tsp baking powder
-1/2 tsp baking soda
-1 1/2 tsp pumpkin pie spice
-1/2 tsp ground cinnamon
-1/4 tsp salt
-3 large eggs
-1 cup granulated sugar
-2/3 cup pumpkin puree
-1 (8 oz) package cream cheese, softened (I used 1/3 less fat)
-1 cup powdered sugar
-4 tbsp butter, softened
-1 tsp vanilla extract

Directions:
1. Preheat oven to 375F. Grease a 15 x 10 inch jelly roll pan. Top greased pan with wax or parchment paper. Grease and flour paper (I used baking spray with flour in it that I got from Target...worked great!). Sprinkle a kitchen towel laid out on the counter with powdered sugar.
2. In a small bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a small bowl. In a large mixing bowl, beat eggs and sugar until thick. Add pumpkin and beat. Stir in flour mixture. Pour mixture into prepared pan, spreading evenly with a spatula.
3. Bake for 13-15 minutes or until top of cake lightly springs back when touched. Remove cake from oven and immediately turn cake onto prepared towel (I placed the towel, powdered sugar side down, on top of the cake and then flipped). Peel off wax paper. Roll up cake and towel together, beginning with one of the narrow ends. Place rolled cake on wire rack to cool, about 45 minutes.
4. Beat cream cheese, powdered sugar, butter, and vanilla extract in a small mixing bowl until smooth. Carefully unroll cake and remove towel. Spread cream cheese frosting over cake evenly. Reroll cake (without towel). Wrap in plastic wrap and refrigerate for at least one hour. Unwrap cake and sprinkle with powdered sugar before serving, if desired.

Ryan has a really fun group of coworkers, or so it seems from the stories he comes home with. A few months ago, I was invited to join he and his group at happy hour. I was excited for the chance to witness some of the characters I'd heard about in person...that is, until I got to work that day...and ended up having an incredibly frustrating day at work. The type of day that even a stiff drink during happy hour can't fix. The type of day that warrants a sob session once you get into your car. In most cases, I can 'make it til I make it', but this particular day that just wasn't happening. Needless to say, I don't think Ryan's coworkers were too impressed with his wife.

Since then, I've felt bad about their false impression of me. I think his group needs to have another happy hour so I can show them the real me! Until then, I've worked on winning them over with my baking.
I've made them treats several times before but it had been awhile, so I asked Ryan to take requests from a few of his coworkers who recently had birthdays. The dessert of choice? My snickerdoodles. Instead of making the same cookie again, I asked if I could change it up a bit and thankfully, they agreed!

Pumpkin snickerdoodles aren't all that different from the usual recipe. The pumpkin flavor is lightly noticeable and the texture is slightly different, but Ryan's coworkers went just as crazy for these as they did for the others! You know when people, Ryan included, are eating more than 8 cookies in a day that it's one irresistible cookie!
So, until another happy hour is scheduled, I plan to keep wooing his coworkers with sugar and butter ;)

****Today I'm guest posting over on my friend's blog: The Edible Perspective. This is one guest post you DON'T want to miss (it involves popcorn, coconut, chocolate, and caramel! Sneak peek below!)

One Year Ago: Easy Turkey Chili
Two Years Ago: Pumpkin Cake (I recently remade this and it was just as good as I remembered!)


Pumpkin Snickerdoodles
from Recipe Girl

Ingredients:
-2 sticks salted butter, at room temperature (I used unsalted)
-1 1/2 cups granulated white sugar
-3/4 cup pure unsweetened pumpkin puree
-1 large egg
-2 tsp vanilla extract
-3 3/4 cups all-purpose flour
-1 1/2 tsp baking powder
-1/2 tsp salt
-1/2 tsp ground cinnamon

for the rolling sugar-
-1/2 cup granulated white sugar
-1 tsp ground cinnamon
-1/2 tsp ground ginger
-1/2 tsp allspice

Directions:
1. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add sugar and pumpkin puree, beating well. Mix in egg and vanilla, scraping down the sides of the bowl with a spatula.
2. In a separate medium-sized bowl, whisk together flour, baking powder, salt, and ground cinnamon. Beat flour mixture into liquid mixture a little at a time, just until incorporated.
3. Cover dough with plastic wrap and chill in the refrigerator for 1 hour.
4. Remove dough from fridge and preheat oven to 350F. Line baking sheets with parchment paper or spray with nonstick spray (I did both and parchment worked better!). In a small bowl combine rolling sugar ingredients.
5. Use a medium cookie scoop (1 1/2 tbsp) or a large spoon to scoop out dough and roll into balls. Roll balls in cinnamon sugar mixture and place 2 inches apart on prepared baking sheets. Flatten cookies by dipping a flat-bottomed glass first in the sugar and then on the dough balls.
6. Bake for 8-12 minutes at 350F, until cookies are slightly firm to the touch (mine were good at about 9 minutes). Allow to cool on baking sheets for 5 minutes before moving to a wire rack to cool completely.
*Store cookies in an airtight container

I have this weird thing about smells. Certain food smells prompt quite a reaction out of me, almost to the point of gagging. I’m not sure where this came from or when it started; I don’t remember always being so sensitive to smell…but in the last year or so I’ve found myself miserable anytime I encounter a few certain smells.

• ·      Really ripe cantaloupe. It’s completely fine and unnoticeable until it suddenly hits a certain ripeness and Ryan MUST cut it immediately (because I can’t go near it) and get the rind out of our house!
• ·      Banana peels. I love bananas and eat one daily, but once the inside is gone I can’t handle the peel anywhere near me. Sometimes I think it won’t bother me and I’ll toss a peel into the trashcan near my desk at work…only to have to remove it a few hours later because the smell is making me sick.
• ·      Lunch meat. For a long time Ryan was on a pb&j kick and brought that to work almost daily. Recently, he’s switched to sandwiches with lunch meat and I’ve found I have to steer clear of the kitchen while he makes his lunch!

One Year Ago: Cookies and Cream Rice Krispie Treats


Pumpkin Cinnamon Streusel Buns
from Cooking Light October 2001

Ingredients:
-1 package dry yeast (2 1/4 tsp)
-1/4 cup warm water (100 to 110F)
-2 3/4 cups all-purpose flour, divided
-1/2 cup pumpkin puree
-1/2 cup milk
-1/4 cup butter, melted
-1 tbsp granulated sugar
-1 1/4 tsp salt
-1 tsp pumpkin pie spice (original recipe called for 1/4 tsp nutmeg)
-cooking spray
-3 tbsp granulated sugar
-3 tbsp brown sugar
-2 tbsp all-purpose flour
-1 1/2 tsp ground cinnamon
-2 tbsp chilled butter, cut into small pieces

for the frosting-
-4 oz. cream cheese (low-fat is fine), at room temperature
-1/4 cup milk (plus more, depending on consistency)
-1 cup powdered sugar (plus more, depending on taste)
-1 tsp vanilla extract

Directions:
1. To prepare buns, dissolve yeast in warm water in a large bowl and allow to stand for 5 minutes. Add 2 cups flour, pumpkin, milk, butter, 1 tbsp sugar, salt, and pumpkin pie spice to the bowl. Beat on medium speed until smooth.
2. Place dough on a floured surface and add up to an additional 3/4 cup flour, 1 tbsp at a time, to prevent dough from sticking to hands. Dough will feel tacky. (Mine took the extra 3/4 cup plus a little more).
3. Place the dough in a large bowl coated with cooking spray. Cover and let rise in a warm place for 45 minutes or until doubles in size (press 2 fingers into dough; if an indentation remains, the dough has risen enough)
4. In a small bowl, combine 3 tbsp granulated sugar, brown sugar, 2 tbsp flour, and cinnamon. Cut in butter with two knives or a pastry blender until mixture resembles coarse meal.
5. Punch dough dough. Cover and allow to rest for 5 minutes. Roll dough out on a floured surface into a 12 x 10 inch rectangle. Sprinkle with brown sugar mixture and roll the rectangle up tightly (beginning with a long edge).
6. Pinch seam and ends to seal. Cut roll into slices (original recipe called for 12 rolls, I cut mine small to get 16) and place in a baking pan coated with cooking spray (I used an 8-inch square pan and another small dish).
7. If baking immediately, cover and let rise 25 minutes before baking at 375F for 20 minutes. If freezing, wrap tightly in foil and place in freezer. When ready to bake, remove from freezer the night before you plan to bake and place in fridge. Place on counter 30 minutes before baking, then bake at 375F for 20 minutes or until golden brown. Cool buns for 15 minutes in the pan on a wire rack.
8. To make the frosting glaze, beat cream cheese until soft and creamy. Add milk, powdered sugar, and vanilla, beating until smooth. Depending on how thin you want it, add more milk if desired (I wanted to drizzle mine, so I added additional milk 1 tbsp at a time until I got the consistency I wanted). If you prefer really sweet icing, add additional powdered sugar. Drizzle frosting over pumpkin buns just before serving.

This post is linked to Eat at Home.

You know about my summer obsession; I’ve mentioned my mourning of the end of the season a few times. Need additional proof? I spent the first few weeks of September in a panic each time I went to the grocery store or farmer’s market, fervently praying that this wouldn’t be the week that watermelon disappeared. I continued to buy one and eat it in about four days, pouting when I felt like Ryan was eating too much of it and whining that he was stealing my happiness. Dramatic much? Don’t answer that.

One Year Ago: Pomegranate Banana Bread
Two Years Ago: Best Ever Pumpkin Chocolate Chip Cookies

Zucchini Pumpkin Cranberry Bread
inspired by allrecipes.com
Ingredients:
-3 eggs, lightly beaten
-1 cup sugar
-1 cup canned pumpkin
-1/2 cup unsweetened applesauce
-6 tbsp butter, melted
-1 tbsp vanilla extract
-3 cups all-purpose flour
-1 tsp baking soda
-1/2 tsp baking powder
-1/2 tsp salt
-1/2 tsp ground cinnamon
-1/2 tsp ground nutmeg
-1/2 tsp ground cloves
-1 cup shredded zucchini
-1 cup coarsely chopped cranberries
-3/4 cup pepitas

Directions:
1. Preheat oven to 350F. Spray two 9 x 5 inch loaf pans with cooking spray and set aside.
2. Combine eggs and sugar in a mixing bowl. Mix in pumpkin, butter, applesauce, and vanilla.
3. In a separate bowl, stir together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Stir into wet ingredients, mixing just until combined.
4. Stir in zucchini, cranberries, and pepitas, mixing to combine. Divide batter evenly among two prepared pans, smoothing the tops with a spatula.
5. Bake for 40-45 minutes, until an inserted toothpick comes out clean. Transfer pans to a wire rack to cool. Remove bread from pans once cooled completely.