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Wed, Nov 14 2012 post by Jesseca From onesweetappetite

Pumpkin Pockets

It's that time of year, for all things pumpkin. Guest Blogger Jesseca from http://onesweetappetite.com/ is sharing her recipe and step by step instructions for Pumpkin Pockets, a tasty ...

Pumpkin, to me, is the ultimate fall flavor. There are a few weeks out of the year when my site turns into “Pumpkin central.” I love to find new and creative ways to incorporate the flavor into my recipes! When I found out I was in charge of this Thanksgiving’s kid friendly treat, I decided to get creative…

I had just turned 10 a few pumpkins into some great homemade pumpkin puree and decided what could be better than a petite pumpkin pocket? There is no need for utensils, it involves little mess, and they are the perfect size for tiny fingers!

It's that time of year, for all things pumpkin. Pumpkin Pockets, a tasty little treat just in time for Thanksgiving.

 

You will need:

pumpkin pockets

6 Rhodes rolls (found in the freezer section of your local grocery store) 1 Cup Pumpkin Puree (canned or homemade) 1/4 Cup sugar 1/4 teaspoon Pumpkin Pie Spice 1/8 t. cinnamon

Let the rolls sit out for a few minutes to thaw. Mix together the pumpkin, sugar, cinnamon, and pie spice. Set aside. Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.

 

 

pumpkin pockets

Working with one at a time, press your roll flat.

 

 

pumpkin pockets

Plop a tablespoon or two of your pumpkin mixture onto the middle of each roll.

 

 

pumpkin pockets

Fold in half and pinch the edges. Don’t worry too much if you can’t get them perfect. 

 

 

pumpkin pockets

If you’d like a pretty edge, this is where you’ll take a fork and crimp around the side.

Place each mini pie on your prepared cookie sheet. Let them rest for 30 minutes. Bake for 15-20 minutes, or until golden brown.

 

 

It's that time of year, for all things pumpkin. Pumpkin Pockets, a tasty little treat just in time for Thanksgiving.

As soon as you pull them out of the oven, give them a nice brush of melted butter, and a sprinkle of cinnamon and sugar.

I know that I made these for the little ones, but it was hard not to sneak a taste! The soft buttery roll is the perfect hiding place for the delicious pumpkin center. If you aren’t too afraid, hop on over to my site to see how to make homemade pumpkin puree! It’s not too hard and you will be rewarded with this year’s BEST pumpkin pie!

Posted in Desserts, Jesseca
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Pumpkin Pockets

Servings: 6 | Skills: Beginning | Prep Time: 30 min (not including thaw time) | Bake Time: 20 min

Pumpkin Pockets
5.0 / 5  (2 votes, 1 review )

Ingredients

6 Rhodes Rolls
1 Cup Pumpkin Puree
¼ Cup Sugar
1/4 teaspoon Pumpkin Pie Spice
1/8 t. cinnamon

Instructions

Let the rolls sit out for a few minutes to thaw. Mix together the pumpkin, sugar, cinnamon, and pie spice. Set aside. Preheat your oven to 350 degrees and line a cookie sheet with parchment paper. Working with one at a time, press your roll flat. Plop a tablespoon or two of your pumpkin mixture onto the middle of each roll. Fold in half and pinch the edges. Don’t worry too much if you can’t get them perfect. If you’d like a pretty edge, this is where you’ll take a fork and crimp around the side.
Place each mini pie on your prepared cookie sheet. Let them rest for 30 minutes. Bake for 15-20 minutes, or until golden brown. As soon as you pull them out of the oven, give them a nice brush of melted butter, and a sprinkle of cinnamon and sugar.

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