I had to share this recipe just because it is so good and so fun to make. I highly reccomend trying these out some time. 

Recipe originated from here. 

Ingredients: 

For Rolls: 
¾ cup milk, warmed
1 TBS yeast
⅔ cup pumpkin
¼ cup butter, softened
⅓ cup brown sugar
1 tsp salt
2 egg
4 cups flour
¼ tsp nutmeg
1 tsp cinnamon

For the Filling: 
⅓ cup butter, melted
1 cup brown sugar
2 TBS cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground allspice

For the Icing: 
4 oz cream cheese, room temperature
1 ½ cups powdered sugar
1 tsp vanilla
1 ½ T milk
3/4 tsp cinnamon 

Directions: 
1. Dissolve your yeast in your warmed milk in a large bowl for about 3 minutes.
2. Add in your pumpkin, butter, brown sugar, salt, eggs, flour, nutmeg and cinnamon into your milk. Mix everything together.
3. When the dough starts to pull from the edges, knead for 5 minutes until a large ball is formed.
4. Remove your dough ball from the bowl and spray the bowl with nonstick spray. Put your dough back into the bowl and cover your bowl with a towel. Leave it to rise in a warm place for about 45 minutes until it doubles in size.
5. Lightly flour your counter top and roll your dough into a rectangle, about ¼ inch thick and about 16x22.
6. Preheat your oven to 400 degrees.
7. Coat your dough with your melted butter, covering completely.
8. Combine your brown sugar, cinnamon, nutmeg, cloves and allspice.
9. Sprinkle brown sugar mixture over the surface of your dough covering completely.
10. Roll your dough from the top edge to the bottom edge (so the roll is 22 inches).
Carefully cut your roll into 1 inch slices and place them in a lightly greased baking pan.
11. Bake in preheated oven for 14-15 minutes.
12. While they are baking combine your ingredients for the frosting. Add a little more powdered sugar or a little more milk if you need to change the consistency of your frosting.
13. Remove the rolls from the oven when their done and allow them to cool for a few minutes before applying the frosting generously.

Thanks for reading! 
-Anj

As promised, here's a recipe from my fall pumpkin trails. This was Zia's first choice and near the top of my dad's list. It truly does have a heavenly taste to it. I especially enjoyed eating this (one of the few baked goods I make that I actually eat) in the mornings, toasted, before school. 

​Recipe taken from here. 

Ingrediants: 

15 oz can pumpkin puree
4 eggs
1 cup canola oil
2/3 cup water
2 cups sugar
3 ½ cups flour
2 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
1tsp ground nutmeg
½ tsp cloves
¼ tsp ginger
1 tsp espresso powder (optional)

Directions
1. Preheat oven to 350F. Grease loaf pans (or muffin tin) with cooking spray, and line with parchment paper. 
2. In a large bowl, combine pumpkin puree, eggs, oil, water, and sugar. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and espresso powder.
3. Fold the dry ingrediants in to the wet, being careful not to overmix
4. Pour into prepared pans, and bake for 50-60 minutes until an inserted toothpick can come out clean

Thanks for reading, 
-Anj 

By far, my favorite recipe I used this fall was the cinnamon cream cheese frosting. It is absolutely delectable with the savory cream cheese mixed together with the perfect amount of warm cinnamon. Also, it's super easy to make!
I used different variations of it depending on the dessert I was making (like the cinnamon roll had a different recipe), but this one has to have been my favorite. The cinnamon cream cheese frosting will most definitely be returning next fall. 

Ingredients: 
8 oz. cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 cups powdered sugar
1 tsp cinnamon 
1/2 tsp vanilla extract
pinch of salt 

Intructions: 
1. In a bowl, whisk together cream cheese and butter until fluffy, about 5-7 minutes (an electric mixer is reccomended, but not required
2. Mix in the cinnamon, vanilla and salt
3. Slowly add in the powdered sugar. 
​
Tada. You have made a delicious cinnamon cream cheese frosting. Congrats. 
Thanks for reading, 
-Anj

If you follow my food instagram, snapchat or are friends with me on facebook, you may have seen that I went a little pumpkin crazy this fall. I'm not really a pumpkin spice latte crazed kind of person. I've never actually even had one, but this fall I realized I was missing an important chance that only comes once a year. Making pumpkin desserts. Therefore, the next time I went to the store after this realization I bought out most of the gorccery store's canned puree pumpkin. Next, I began to bake a series of different pumpkin desserts. The purpose of this? One, because I love to bake, and two, to find the best pumpkin dessert for the fall. Here are the results according to my sister (Zia M. Cooper), and my father (David W. Cooper).   
I will be sharing a few recipes at some point, so stay tuned. 

1. Pumpkin Cupcakes 
These cupcakes are absotutely delectable. They're fluffy and moist (sorry if you don't like the word, but that is the correct one to describe food). They contain the perfect mixture of pumpkin and spice, and taste splendid with cinnamon cream cheese frosting. 
Side note: My field hockey team also loved these. 
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