Southern Living
1 dozen


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3 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 (1/4-ounce) envelope dry yeast
3/4 cup water
1/4 cup shortening
1/4 teaspoon vanilla extract
1 (15-ounce) can unsweetened pumpkin
2 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt


Stir together flour, 3/4 cup sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in bowl of heavy-duty mixer. Add yeast and next 3 ingredients; beat at low speed with mixer, using dough hook attachment, 1 minute. Increase speed to medium, and beat 1 more minute. Cover dough with wax papper, and let stand 30 minutes.

Stir together pumpkin, 2 tablespoons sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt.

Turn dough out onto a lightly floured surface; divide into 12 equal portions, and shape into balls. Roll or flatten balls into 6-inch circles. Spoon 1 1/2 tablespoons pumpkin mixture onto half of each pastry circle. Moisten edges with water; fold dough over pumpkin mixture, pressing edges to seal. Crimp edges of dough with a fork. Place on lightly greased baking sheets. Cover and let stand in a warm place (85º), free from drafts, 15 minutes.

Bake at 375º for 15 to 18 minutes or until golden brown.

Cool on baking sheets on wire racks.

Created date

October 2003