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• Preheat oven at 350-degrees. Line a baking sheet with parchment.
• In a large bowl, combine the pumpkin, egg, and oil. Mix in the cake mix, pressing out any clumps. Add oats, pumpkin spice, walnuts, and cranberries, mixing until combined. Dough will be sticky. Use a spoon to form balls of dough to space out on baking sheet. If desired, sprinkle some turbinado sugar on each cookie.
• Bake for 10 to 12 minutes, until set. Move to cool on a rack. Store in a sealed container with waxed paper between the stacked layers.

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Make the starter

• In the bucket of a bread machine or in a separate pitcher, stir together all of the starter ingredients until combined. Cover the top with plastic wrap and let set to rise at room temperature for 12 to 18 hours.

Make the dough

• If the starter didn’t rise in the bread machine, place it there now and add the additional water, salt, flour, and yeast. Start the dough cycle.
• Once the full cycle is done, apply nonstick spray or olive oil in a large bowl. Gather the dough into a ball and place it in the bowl, flipping it to completely coat. Cover with plastic wrap and let rise until it doubles, about an hour. Prepare one or two large baking sheets with parchment paper.
• Weigh the dough and then turn it out in a lightly floured work space. Determine the desired size of rolls; for standard dinner-sized ones, twelve is ideal. Divide the dough accordingly, forming into balls by tucking the lumpier bits and seams underneath. Fill a saucer with water to dab fingertips to make smoothing the dough easier. Space rolls out on prepared pan(s). Lightly cover with plastic wrap.
• Let rolls rise about 45 minutes. They should puff up. Preheat oven at 450-degrees.

Make the egg wash

• Whisk together the egg and water. Remove and discard plastic wrap from rolls. Brush egg wash over the rolls.
• Bake until golden brown, about 12 to 15 minutes. Rolls should sound hollow when tapped. They are best eaten hot the day they are made, but if frozen promptly, they will reheat later for same-day eating and still taste delicious!

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• Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
• In a large saucepan, heat the butter and sugar together on medium heat, stirring often, just until the butter is melted. Remove from heat. Stir in vanilla and cocoa powder. Add eggs one at a time, mixing in completely before adding the next. Stir in flour. Fold in the pecans.
• Pour batter into prepared pan. Bake for 30 to 35 minutes, until the very middle passes the toothpick test. Cool at room temperature, speeding the process in fridge if desired. Use foil to lift contents onto a cutting board. Slice up. Store in a sealed container.

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• In a medium saucepan, melt butter over medium heat, stirring often until butter turns golden-brown with a nutty aroma, about 5 to 10 minutes. Pour into a small bowl to let stand at room temperature while the next steps are prepared.
• Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
• In a large bowl, beat together the brown sugar, baking powder, and salt. Beat in the browned butter. Add eggs one at a time, scraping bowl after each addition. Add vanilla extract. Fold in flour until just combined. Pour into prepared pan, evening out with an uneven spatula.
• Bake for 30 minutes. Middle needs to be set or the toppings will sink. Once that is done, no need to cool the base layer–remove the pan from the oven and sprinkle coconut over the top followed by the chocolate chips. Pour the sweetened condensed milk all over both.
• Place pan back in oven to bake for 20 to 25 minutes, until middle is molten. Let cool for a while at room temperature, then place in fridge to completely set and chill.
• Use foil to lift contents onto a cutting board. Slice. Store individually wrapped-up or in a sealed container at room temperature or in the fridge for up to 3 days.

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• In small bowl, combine the walnuts, brown sugar, butter, and cinnamon, tossing to coat well. Set aside.
• Separate eggs, placing the whites in a large bowl. Let them come to room temperature for about 30 minutes.
• Preheat oven at 350-degrees. Use nonstick spray with flour on a large bundt pan.
• In a big mixing bowl, cream the butter and sugar together, making them light and fluffy. Add egg yolks one at a time. Add vanilla.
• In a separate bowl, combine flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mix alternatively with the sour cream, scraping the bowl on occasion, until just combined.
• Using clean beaters, beat the egg whites on medium until stiff peaks form. Fold the whites into the batter, making sure not to overmix and deflate.
• Pour half the batter into the bundt pan. Sprinkle the walnut mixture fully around the ring. Pour the rest of the batter on top and smooth out.
• Bake cake for 45 to 55 minutes, plunging a toothpick in the middle of the cake to test for doneness. Cake is done when the toothpick comes out clean. Cool for 20 minutes, then invert onto a rack to completely cool.
• If desired, sprinkle confectioners’ sugar over the top prior to serving. Cake is best eaten within two days, but can also be individually sliced, wrapped, and frozen to enjoy later.

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