🍁 Pumpkin Rolls |Pumpkin Chocolate Chip Cookies | Homemade Butterfingers

I hope you all enjoy Ezrah's commentary as much as I do! (haha) He is ALWAYS saying the cutest/funniest things when we bake together so I figured I would make this video a little more entertaining including him in it! We'll definitely be making more of these!
RECIPES AS SHOWN IN ORDER:
*BUTTERFINGERS*
Ingredients
16 oz candy corn
16 oz Peanut Butter
1 lb candy melts (LIGHT COCOA)
Melt candy corn in medium/large glass bowl in microwave 30 seconds at a time. Stir in between. Should be completely melted at 1 1/2 minutes total
Immediately dump in the peanut butter straight from the jar.
Stir until right consistency
Dump into a small cookie sheet and flatten completely.
Cut squares with pizza cutter
Refrigerate for 1+ hours
Scrape all the squares out of cookie sheet
Melt chocolate in glass bowl in microwave for 30 seconds at a time storing in between. Do NOT over cook!! When in doubt, cook 5-10 second increments.
Immediately dip squares into chocolate and let them harden. It takes a FEW minutes for them to be ready to eat!
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*PUMPKIN ROLLS*
3 eggs- beat for 5 minutes!
--Mix in--
2/3 C Libby’s Pumpkin Pure
1 C Sugar
Mix together these dry Ingredients
3/4 C Flour
1 tsp Baking Powder
2 tsp Cinnamon
1 tsp Ginger
1/2 tsp salt
1/2 tsp nutmeg
Mix all the ingredients above together and then pour over a cookie sheet (with parchment paper!!) spread evenly. Tap on counter a few times until cookie sheet is even.
Bake 15 minutes at 375
Cream cheese filling
8 oz Philadelphia cream cheese
1 c powdered sugar
4 tbsp butter
1/2 tsp vanilla
Mix together.
Once removed from oven, roll long way (so there’s more rolls to cut) IMMEDIATELY to form correct shape.
Once cooled, unroll and spread cream cheese filling across entire cake.
Roll back up into aluminum foil.
Refrigerate for a few hours (otherwise it could crumble. It needs to be firm before cutting!)
Cut into slices!
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*PUMPKIN CHOCOLATE CHIP COOKIES WITH CREAM CHEESE FROSTING*
Pumpkin Cookie Ingredients:
1 cup butter softened
1 cup sugar
1 egg
1 teaspoon vanilla
1 cup canned pumpkin
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
Chocolate chips
Cream Cheese Frosting:
½ cup butter softened
8 ounces cream cheese softened
4 cups powdered sugar as needed
1 teaspoon vanilla
Instructions
To Make the Cookies
Preheat oven to 350°F. Prepare two cookie sheets with parchment paper or silicone baking mats and set aside.
In a large bowl, combine the butter and sugar and mix until light and fluffy, approximately 2 minutes.
Add the pumpkin, egg and vanilla, and beat to incorporate.
In a separate small bowl, stir the baking powder, baking soda, salt, cinnamon and nutmeg into the flour, and then add to the wet ingredients & chocolate chips. Fully incorporate.
Use a tablespoon ice cream/cookie dough scoop to measure out the dough onto the cookie sheets.
Bake for 10-12 minutes until cookies are no longer glossy and are cooked through.
To Make the Frosting
Combine the ingredients for the cream cheese frosting in a a stand mixer or hand mixer to beat until smooth.
When cookies are fully cooled, add a generous dollop of frosting to each and spread.
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*SUGAR COOKIES*
1 1/3 c shortening
2 large eggs
1 1/2 c sugar
1/4 c milk
1 tsp vanilla
3 tsp baking powder
4 cups flour
1/2 tsp salt
Place in 2 pieces of wax, chill for 3 hours. Remove from fridge 1 hour before using.
*ROYAL ICING RECIPE*
2 pound bag powdered sugar
6 TBSP Meringue powder
1 TBSP vanilla
3/4 C water
This recipe will make a STIFF royal icing. Mix each color desired BEFORE you make your icing runny. Once you have your color, add a few drops of water to each individual bowl of color to get 15 second consistency. 15 second means it takes 15 seconds for you to pull up your frosting, drop it back down and for the frosting to completely flood back together within 15 seconds.
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