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The Most Kid-Friendly Thanksgiving Recipe Ever: Pumpkin-Shaped Pumpkin Rolls

141122 thanksgiving pumpkin rolls
They really are ridiculously cute.

Do you know what you’re looking at? Only the cutest thing you’ll see on a Thanksgiving table this year. They’re pumpkin rolls that look like pumpkins, and are actually made with pumpkin. For stems I used broken pretzel pieces, to keep them nut-free.

Yes. That’s right.

I can take no credit for these, not the recipe nor the shape. All I can do is pat myself on the back for baking them three years in a row, and tell you that since I pulled this year’s double-batch out of the oven, Harry’s eaten two and begged to eat at least three more. Something about the adorable shape, the orange-yellow color, and the lightly sweet, super-tender dough makes them irresistible, even to picky eaters. It I don’t throw them into the freezer pretty soon, there may not be any left for the actual holiday.

Bake a batch. You won’t be sorry.

This Post Has 2 Comments

  1. Theresa B

    I made a batch of these yesterday. They are SO good and the texture is perfect! I think I ate 4 of them (oops) and my picky eater ate 1/2 of one (calling that a win). It was rainy and chilly here. So I ended up adding about a cup more flour before it would come away from the edge of the bowl. And with the chill I didn’t get as high of rise as you did. Of course now, in retrospect, thinking I should have compensated the additional flour with more yeast somehow. Either way I’m not sure any will make it into the freezer for Thursday.

    1. Debbie Koenig

      I’m so glad you liked them, Theresa! I should’ve added a note or two about the recipe: When I made my double-batch, I also needed more flour than the recipe called for. That’s pretty normal with bread recipes though, since flour & water behave differently depending on weather, etc. I usually start with a cup *less* than the recipe calls for, and add until it feels right (not too sticky, not too dry). As for the rise, I try to go by the visual more than the clock–if it’s chilly, yeast will definitely act slower. If you really want to slow things down (like, if you want to make the dough but not actually bake until the next day) with most bread doughs you can refrigerate it after the first rise.

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