Yield
1 dozen

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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

Step 5

Cool on baking sheets on wire racks.

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