Pumpkin Rolls I Recipe - Allrecipes.com
Pumpkin Rolls I Recipe

Pumpkin Rolls I

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"Pumpkin Rolls perfect for Thanksgiving!"

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Ingredients Edit and Save

Original recipe makes 32 rolls Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    2 hrs 10 mins


  1. Dissolve yeast in warm water and stir in sugar, salt, 1/2 cup butter, pumpkin and eggs. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, covered, and allow to double in size.
  2. Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet and allow to rise.
  3. Bake at 375 degrees F (190 degrees C) for 15-20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 24, 2008

I added the whole can of pumpkin, and it didn't seem to affect the rising time. Did increase the pumpkin flavor. Lovely rolls, will make again.

Most Helpful Critical Review
Nov 03, 2010

These did not turn out at all, more like hard dog biscuits. I showed the recipie to a chef and the water to flour ratio is way off as is how to get the yeast to activate. The last recipie I made from this site, with great reviews, did not turn out either, mushy meat loaf. I'm excellent at following directions too, so I just don't know what to think about the reviews anymore.


33 Ratings

Nov 06, 2005

This recipe turned out well for me. However, instead of rolling up the dough into small weenie dog-like wraps as directed, I made small round loafs, about the size of a toddler's fist, and they turned out great.

Apr 11, 2003

We loved these crescents. I used 5 Cups white and 2 Cups wheat flour. I let them rise all afternoon, so they were large.

Apr 11, 2003

Very good ... however, not very pumpkiny. I agree that these are great as subtle Thanksgiving dinner companions that don't compete with the other food -- but I will try it next time increasing the pumpkin by at least 1/4-1/2 c. ... has anyone tried this and if so has it interfered with the rising or the texture?

Apr 11, 2003

awesome and I didn't have that much time to let them rise.

Apr 01, 2011

I have made these as few as 16 rolls and as many as 200 at a time, several times. The recipe is excellent as written. The pumpkin is for color and nutrition. I've made them with part whole wheat flour and/or part bread flour also. I've used fresh or canned pumpkin. Half a recipe fits in my bread machine and will make the 16 rolls. I don't spread the circles with butter but do butter the tops. FUN to make and a FANTASIC recipe! Thank you!

Dec 03, 2003

I made these rolls for our Thanksgiving dinner and they were great. They were very easy to make and had a beautiful light orange color to them. They had a nice buttery taste, but did not have an overwhelming pumpkin taste. I personally would not have added any more pumpkin flavor. I let the rolls rise for an hour each time and that seemed to be plenty of time to give me nice fluffy rolls. Great recipe.


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  • Calories
  • 152 kcal
  • 8%
  • Carbohydrates
  • 23.2 g
  • 7%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 200 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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