SPIDER WEB PUMPKIN ROLL RECIPES

Steps:

• 1. Lightly grease a bowl. Place milk in a second bowl and sprinkle with yeast. Let stand until foamy, 4 to 5 minutes (if yeast does not foam, discard and start again). Add 1/3 cup brown sugar and 1 cup flour. Beat, with a dough hook, on low speed with an electric mixer until combined, 1 to 2 minutes. Beat in salt, 1 teaspoon pumpkin pie spice, and 6 tablespoons butter until smooth, 1 minute. Beat in 3/4 cup pumpkin until smooth, 1 to 2 minutes. Add eggs, one at a time, beating until blended after each addition. Gradually beat in remaining 3 3/4 cups flour just until combined, 1 minute. 2. Increase mixer speed to medium and beat until dough forms a loose ball and begins to pull away from top of bowl, about 1 minute (dough will still stick to bottom of bowl). Continue to beat until dough is smooth and elastic, 3 to 5 minutes. Place dough in prepared bowl and turn to coat. Cover with a clean dish towel and let rise in a warm place (80°F to 85°F) until doubled in size, 45 minutes to 1 hour, or refrigerate overnight.3. Stir together remaining 8 tablespoons butter and 1/4 cup pumpkin in a bowl. Stir together remaining 1/3 cup brown sugar and 1 teaspoon pumpkin pie spice in a second bowl.4. Punch down dough and turn out onto a well-floured work surface. Roll to a 12-by-16-inch rectangle. Spread butter mixture over dough, leaving a 1/2-inch border around edges. Sprinkle with brown sugar mixture, pressing gently to help adhere. Roll up dough, starting at one long side. Trim both ends of dough.5. Line a large rimmed baking sheet with parchment paper. Using a serrated knife, cut dough into 12 equal slices. Arrange on prepared baking sheet. Cover with a clean dish towel and let rise in a warm place until puffed, about 30 to 40 minutes.6. Preheat oven to 350°F. Bake until golden brown and cooked through, 20 to 25 minutes. Cool on a wire rack, 10 minutes.7. Whisk together confectioners’ sugar, cream cheese, and vanilla in a bowl until smooth. Transfer to a zip-top bag. Cut a 1/4-inch hole in one corner of bag. Pipe glaze on top of buns in a spiderweb pattern. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix chocolate wafer crumbs and melted butter in a bowl; press onto the bottom of a 9-inch springform pan.
• Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Beat in eggs, one at a time, until just blended. Stir in pumpkin pie filling and cornstarch; pour over chocolate wafer crust.
• Bake in preheated oven until center is just set, 50 to 55 minutes.
• Spread sour cream over top of warm cheesecake; let cool.
• Melt chocolate and oil in a microwave-safe bowl in a microwave for 1 minute; stir until completely melted. Drizzle chocolate onto sour cream topping in a spiral pattern, starting from the center; draw a toothpick outward, from center to edges, through circles to form a web. Remove side of pan and serve.