Make Cornbread mix according to package directions. Make sure to spray molds with cooking spray. Fill each ghost mold 2/3 full. Bake according to directions on package. You may need to press down the cake ghost with a spatula if they puff up to much, do this a few minutes before baking time is finished.
In a medium bowl stir together the yeast water and sugar. Then set aside until bubbly about 10 minutes.
Dough:
In a large bowl whisk together 3 cups flour, whisk: Flour, Baking soda, cinnamon, ginger and nutmeg. Set aside.
In a stand mixer with paddle attachment add the pumpkin, oil and sugar. Mix on medium-low speed until incorporated. Then add the salt and eggs, adding eggs one at a time, mixing until combined.
Add to the pumpkin mixture 1 cup of the flour mixture, then switch from the paddle attachment to the dough hook and add the bubbly yeast. Continue mixing/kneading together on medium-low speed, adding the flour mixture a cup at a time until the dough comes together forming a semi-sticky dough adding extra flour as needed, knead about 8 minutes.
After kneading dough, cover the dough in mixing bowl with damp lint free dish towel/flour sack towel or Saran Wrap. Allow the dough to rise for 1 to 1 and 1/2 hour or until double in bulk.
Divide the dough into 12 equal parts. Then roll each dough part, rolling with your hands making a 1 inch “Snake” cut into 1 to 2 inch pieces. Roll each piece of dough into a ball and then roll each dough ball in bowl of melted butter and then roll in the bowl cinnamon sugar mixture. Then place the dough balls into ONE of the cooking sprayed Bundt Mold. Repeat for each Bundt mold.
Cinnamon Sugar Mixture and Melted Butter for Dipping:
*1/2 cup Sugar
*2 tablespoons Cinnamon
*1/2 cup Melted Butter
Place sugar and cinnamon in a small bowl, mix together.
Melt Butter in microwave in a glass microwave safe bowl, watching carefully until melted, melt just before needed.
Directions Continued:
Let rise until double in size or about 35 minutes. Note: You can place pumpkin rolls in a warm spot like by a sunny window and cover rolls with a lint free dish towel.
Pre-heated oven to 350* F. and bake 23-25 minutes or until golden brown.
Makes 12 Pull-Apart Spiders
Remove from oven and let cool completely before decorating spider pull-aparts
WhiteChocolate Ganache Frosting
*5 and 1/2 cups Ghirardelli Melting Wafers
*1 cup plus 2 tablespoons Heavy Whipping Cream
*4 cups powdered Sugar, more or less depending on consistency for piping
Heat Cream in the microwave in a glass safe bowl until hot, in 30 second increments then add wafers and stir until incorporated and smooth. Then in a larger bowl add ice water and cool down the bowl with the cream mixture until cool. Then slowly whip in the powdered sugar until a good piping consistency.
Then use a piping bag with round tip like 1A tip. Fill piping bag and pipe in the spider body by filling in the center of the mini bundt pumpkin Pull-A-Part making the spider body. Then pipe on the head and legs. Note: Make sure the frosting is a thick enough consistency.
