Pumpkin Rolls

Pumpkin Rolls puff up light and fluffy when fried.Serve warm with ice cream for a seasonal dessert or add to a party buffet table. Glaze with sugar for a breakfast pastry with the morning cup of coffee.


  • 2 Tbsp solid shortening
  • 1 1/4 cups sugar
  • 2 lg. eggs, beaten
  • 1 cup pumpkin puree
  • 1 tsp vanilla
  • 3 cups all-purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup milk


Cream shortening and sugar until smooth with a mixer on medium speed.

Mix in eggs until they are just incorporated.

Add pumpkin and vanilla. Mix until well combined.

In a separate bowl sift together the flour, baking powder and salt.

Sprinkle in the cinnamon and nutmeg and toss to combine.

Alternating back and forth between the flour mixture and the milk add each a little at a time being sure to mix slightly after each addition.

Chill the dough covered in the refrigerator for 1 hour.

Roll the chilled dough onto a flat surface to 1/4 inch thickness.

Use a cookie cutter dusted with flour to cut out the rolls.

Bring the oil in a deep fryer to 365F degrees.

Drop the puffs a couple at a time into the hot oil and fry until a light golden brown.

Place on paper to drain.

Yield: 12 servings

Prep Time:

Cook Time:


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