Halloween is right around the corner and Thanksgiving is creeping up on us! You know what that means… holiday parties and get-togethers. Sometimes the worst part is not know what to take with you to share. I made these little pumpkin sweet breads and they are a hit and super easy to make.
You will need:
- 1 envelope of active yeast
- ½ cup of whole milk, scalded* and cooled to 110 degrees
- ¾ cup of brown sugar
- 1 tablespoon of granulated sugar
- 4 tablespoons of butter, softened
- 2 teaspoons of pumpkin pie spice
- 2 eggs
- 1 cup pumpkin puree
- 4 cups all-purpose flour
- 8 ounces of cream cheese, cut into slices
In a small bowl, place yeast, scalded milk and granulated sugar. Allow the yeast to bloom for about 10 minutes until frothy.
After the yeast mix is frothy, you will add the brown sugar, butter, spices, eggs, pumpkin puree and flour. Mix until well combined; knead dough for about 8 to 10 minutes until smooth and soft.
Place the dough in a greased bowl or plate, cover it with linen and allow the dough to rest for about an hour, or until it has doubled in size.Divide the dough into 16 pieces.
Fill each dough ball with a cube of cream cheese. Wrap each dough ball with kitchen twine, wrapping the twine around the dough ball to create a pumpkin shape. Make sure not to wrap the dough to tight, as it will become larger when baked. Let them pumpkin dough rest for about an hour before baking.
Preheat oven to 350 degrees. Bake the pumpkins for 20-25 minutes. Remove from the oven when baked through and are golden brown. Allow the rolls to cool for a few minutes, then remove the twine and place a pecan or almond as the stem for each pumpkin. Enjoy!