I have to admit I was very intrigued by this recipe when I saw it. Every Thanksgiving I get to make Pumpkin Rolls for my family. They are sweet, delicious rolls and take a good amount of time to make. The fact that these are ready from start to finish in 20 minutes, I was sold.
I didn't plan on making these until later when the weather finally evened out, but when I went into Target earlier today, canned pumpkin was on sale and somehow 2 cans ended up in my cart. I see Brown-Butter Pumpkin Cupcakes in the near future. And I've learned that I need to get a can opener once I got home to make these.
|Looks pretty good for no can opener :)|
makes 16 biscuits
2 cups all purpose flour, plus more for dusting
1 tbsp baking powder
1 tbsp sugar
1 tsp salt
1/4 tsp nutmeg
2 tbsp Parmesan cheese
1 stick cold butter, diced, plus melted butter for brushing
1/2 cup canned pure pumpkin
1/4 cup heavy cream
- Preheat oven to 400 degrees. Line a baking sheet with silicone sheets or parchment paper. In a large bowl, whisk together flour, baking powder, sugar, salt and nutmeg. Whisk in 1 tbsp Parmesan. Add in the diced butter and work it with your hands until the mixture looks like coarse crumbs.
- In a small bowl, mix together pumpkin and heavy cream together. Pour over the flour mixture and mix with your hands until a soft dough forms.
- Turn the dough out onto a lightly floured surface and roll out into a 3/4" thick rectangle. Using a 2" circle biscuit cutter, but the biscuits and re-roll the scraps until all the dough has been used.
- Place each biscuit on the prepared baking sheet and brush the top of each biscuit with melted butter, then sprinkle the tops with remaining Parmesan cheese.
- Bake, rotating halfway through, 15-20 minutes, or until golden brown. Let biscuits cool slightly before serving.