More than a Pumpkin...

     The pumpkin is more than a squash-like gourd! Our history and culture are full of stories of pumpkins and recipes for delicious meal sides and desserts. Pumpkins stories vary from Cinderella's coach to Jack-O'Lanterns and recipes vary from appetizers to desserts. And even jokes! "How do you mend a broken Jack O'Lantern?....with a pumpkin patch!"
   
   

 My latest favorite recipe - Pumpkin Rolls with Cream Cheese Frosting was a winner with the family last weekend. I'm anxious to make it again.

            PUMPKIN ROLLS WITH CREAM CHEESE FROSTING

Ingredients:

4 ¼ - 4¾ cups all-purpose flour

⅓ cup sugar

2 packets Rapid-Rise yeast

1 teaspoon salt

1 cup water

¾ cup canned pumpkin

3 tablespoons butter or margarine

1 egg

Filling:

⅓ cup brown sugar

2 teaspoons pumpkin pie spice

3 tablespoons butter or margarine, very soft
(and I added chopped pecans - just because!)

Cream Cheese Frosting:

3 ounces cream cheese, softened

2 tablespoons butter or margarine, softened

2 ½ cups powdered sugar

 1 teaspoon pure vanilla extract

1 to 2 tablespoons milk

Directions:

Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water, pumpkin and butter in a microwave-safe bowl. Microwave in high in 15 second increments until very warm but not hot to the touch (120 - 130°, butter won’t melt completely). Add to flour mixture with egg.

Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball, knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 -8 minutes. Cover with a towel; let rest 10 minutes.

For filling, combine brown sugar and pumpkin pie spice in a small bowl. Set aside.

Roll dough into a 15x12-inch rectangle using a rolling pin. Spread 3 tablespoons butter over dough stopping at least  ½-inch from the edges on the long sides. Sprinkle with sugar mixture. Beginning at long end of rectangle, roll up tightly. Pinch seam to seal. Cut into 12 equal pieces. Place, cut sides down in greased 13 x 9-inch baking pan. Cover with towel; let rise in warm place until doubled in size, about 45 minutes.

Bake in preheated 350° oven for 25-30 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes.

Combine all frosting ingredients in a large bowl and beat, adding just enough milk until frosting is creamy. Spread over rolls.