Fall Treat - Pumpkin Crunch

1 yellow cake mix

1 cup melted butter

1 tsp. cinnamon

1-15oz. can pumpkin

1/2 tsp. salt

1-12oz can evaporated milk

3 large eggs

1 1/2 cups sugar

1/2 cup walnuts (or pecans), optional

Whipped cream, cool whip, or ice cream for serving

Preheat oven to 350. Grease bottom of 9 x 13 pan. Combine pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with nuts, if desired. Drizzle melted butter on top. Bake 35-40 minutes until golden brown. Check after 30 minutes. Cool and serve chilled with topping of your choice.

I made this last night for FHE and it was yummy. It was like a pumpkin cobbler. Derek loved it made exactly as the recipe recommends. I thought it was a little on the sweet side so next time I'll probably try reducing some of the sugar. But it is one that I will make again. It was super easy and I love anything pumpkin!

Pumpkin Rolls

3 eggs
1 C -sugar
2/3 C- pumpkin
1 tsp- lemon juice
3/4 C- flour
2 tsp- cinnamon
1 tsp- nutmeg
1 tsp- ginger
1 tsp- baking powder
1/2 tsp- salt
1 C chopped nuts

Filling
1 C confectioner sugar (powder sugar)
1 3 oz package cream cheese
4 TBS- butter
1/2 tsp- vanilla

Beat eggs 5 minutes at high speed. Gradually adding sugar. Stir in pumpkin and lemon juice and dry ingredients except nuts. Spread batter on greased and flour an lined with wax paper. Sprinkle nuts over top. Bake at 375 for 15 minutes or until done. Turn off on towel dusted with powdered sugar. Roll towel and cake together and cool. While cake is cooling, mix filling by adding all ingredients and mixing to frosting consistency. After cake is cool unroll cake and spread filling. Roll cake back up and refrigerate.