1.   Pumpkin Pie Cinnamon Rolls      

Ingredients: 

1. 2 cans Pillsbury Crescent Rounds
2. 4 tablespoons butter, melted
3. ½ cup pumpkin puree (not pie filling)
4. 1 tablespoon milk
5. ¼ cup packed light brown sugar  
6. ¼ teaspoon ground cinnamon  
7. ⅛ teaspoon ground nutmeg    

Instructions: 
Preheat oven to 375. Lightly grease two 8-inch cake pans with non-stick spray; set aside. Separate dough into 16 rolls and unroll. Brush each piece of dough with melted butter. In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg. Evenly divide pumpkin filling and spread over each piece of rolled-out dough. Carefully roll up each dough, lightly pinching seams together. Arrange the rolls 1 inch apart in the prepared cake pan. Bake for 16 to 18 minutes, or until tops are golden brown. In the meantime prepare the frosting. Place cream cheese in your mixer's bowl and cream for 1 minute. Gradually add in powdered sugar and continue to beat until well combined. Mix in pumpkin pie spice. Add vanilla and mix until thoroughly combined. Remove pans from oven and immediately brush each roll with frosting.  

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 2.     Gingerbread Roll Cake   
Ingredients:
(Gingerbread cake) 

1. 3 eggs room temperature
2. ¼ cup molasses
3. ¼ cup honey
4. 1 tbsp melted butter
5. ¼ cup (50 grams) sugar
6. 1 cup (120 grams) all purpose flour
7. ¼ tsp baking soda
8. ½ tsp ground ginger
9. ½ tsp cinnamon pinch of salt
10. powder sugar (for dusting)    

(Filling)

1. 1 ½ cups (360 ml) heavy cream
2. ⅓ cup (40 grams) powder sugar  
3. 1 tsp cinnamon    

Instructions:
Line a 15X10 jelly roll pan with parchment paper. Grease and flour the pan (and the paper) and set aside. Heat the oven to 375F. In a mixing bowl beat the egg yolks on high speed until thickened, about 3 minutes. Add the molasses, honey and melted butter and mix well. In a clean grease free bowl, with a clean whisk, beat egg whites until soft peaks form. Slowly add the sugar and continue whisking until firm peaks form. Carefully fold into the egg yolks mixture. Sift the flour, baking soda, salt and spices above the egg mixture, slowly folding in making sure you don't lose all the air that was incorporated with the egg whites. Spread the batter into the prepared pan and bake for about 11 minutes or until top springs back with touched. Cool in the pan for about 3 minutes. In the meantime heavily sprinkle powder sugar on a damp tea towel. Carefully turn the pan allowing the cake to rest now on the prepared tea towel. Remove the pan and gently peel the parchment paper. Roll up the cake, starting with the short side. I actually find it easier to roll it with the towel as well, although some advise to peel the towel as you roll. Either way it's fine. Cool completely. In the meantime make the filling. In a clean grease free mixing bowl combine the heavy cream, sugar and cinnamon and start whisking, on low speed first, slowly increasing to medium speed and whisk until firm peaks form. Unmold the cake, gently peeling the towel and spread 2/3 of the filling over the cake. Roll it again (this time without the towel). Spread the remaining filling on top of the cake. Sprinkle some cinnamon (optional) Let sit for a couple of hours before serving.   

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3.     Apple Crisp Stuffed Baked Apples    

 Ingredients:

1. 8 apples 
2. 4 tablespoons butter 
3. ⅓ cup brown sugar 
4. ½ teaspoon cinnamon crumble topping 
5. ½ cup flour  
6. ¼ cup oats  
7. ⅓ cup brown sugar 
8. ¼ cup sugar  
9. ¼ teaspoon salt 
10. ½ teaspoon cinnamon  
11. 4 tablespoons butter, chilled and cut into cubes     

Instructions: 
Preheat oven to 400 degrees. First, prepare the crumble topping. In a medium bowl whisk together flour, oats, brown sugar, sugar, salt, and cinnamon. Cut in the butter with a pastry knife, or two forks, or with your hands until mixture is crumbly. Set aside. Peel and chop 4 of the apples. Add chopped apples, butter, brown sugar, and cinnamon to a medium sauce pan and sauté over medium heat for 8-10 minutes or until apples are tender. Remove from heat. Chop the tops off of the remaining 4 apples and use a spoon to scoop out the flesh. Discard the flesh.(See Note) You don't need to get every little bit out, just enough to make a "bowl" for the filling. Fill scooped-out apples with apple filling from the sauce pan. Top with a generous amount of crumble topping. Place stuffed apples on a baking sheet and bake for 10-15 minutes until crumble topping is crispy. Serve warm and top with ice cream and caramel sauce if desired.   

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4.   Cheesecake Pop

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Ingredients:

(Original recipe makes 24 pops)    

1. 3 (8 ounce) packages cream cheese, softened  
2. ¾ cup sugar 
3.  ⅓ cup sour cream  
4. 3 tablespoons all-purpose flour  
5. 1 teaspoon vanilla  
6. ¼ teaspoon salt  
7. 3 eggs  
8. 24 lollipop sticks  
9. 10 ounces white confectioners' coating  
10. miniature semisweet chocolate chips  
11. toasted coconut    

Instructions: 

Preheat oven to 350 degrees F (175 degrees C). Beat cream cheese and sugar in a large bowl until smooth. Mix in the sour cream and blend thoroughly, scraping down the sides of the bowl. Add the flour, vanilla and salt and mix well. Add the eggs one at a time, blending thoroughly before adding the next egg, but do not overbeat. Pour batter into a 9-inch springform pan. Bake in the preheated oven for 50 minutes or until the edges of the cake just begin to turn golden. Cool on a wire rack for 1 hour, then refrigerate for 3 hours or overnight. Use a small cookie scoop to scoop out round balls of cheesecake. Roll them into 1 1/2-inch balls and place on a cookie sheet lined with waxed paper. Push a lollipop stick into each cheesecake ball. Place the tray in the freezer until firm, about 30 minutes. Melt the white confectioners' coating (or semi-sweet chocolate). Dip each cheesecake pop into the melted coating. Then dip into one of the toppings. Place on waxed paper until coating is set. Refrigerate until ready to serve. Store in refrigerator.  

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5.     Peanut Butter Truffles      

Ingredients: 

1. 1 cup butter, softened  
2. 1 pound powdered sugar  
3. 1 cup creamy peanut butter (I like Jif)  
4. 10 whole graham crackers  
5. 2 pounds dipping chocolate (like Wilton's, Hershey's Baking Melts, or Ghirardeli)   

Instructions: 

Place the graham crackers in the bowl of a large food processor. Pulse until the crackers are fine crumbs. Add the butter and peanut butter. Blend until combined. Add the powdered sugar, and blend until combined. You may need to stop occasionally to scrape down the sides. Scoop the dough by rounded tablespoons onto a parchment lined cookie sheet. Freeze for 20 minutes. Meanwhile, melt the melting chocolate according to package instructions. Remove the peanut butter balls from the freezer, and (if desired, not necessary) roll each ball until smooth. Dip* the balls in chocolate and replace on the parchment lined cookie sheet to cool and harden. Let set completely before serving or packaging.

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If you haven't tried any of these before, you definitely should. You won't regret it.