This post is sponsored in conjunction with #PumpkinWeek. I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.
If you prefer more crust to your pumpkin pie, how do you feel about pumpkin pie wrapped in pastry dough? Because these kolaches are ready for fall!
Am I a little obsessed with kolaches? Yes, maybe more than a little. Was it me posting two versions within a week that gave it away? Or the fact that I cannot participate in a themed blogger event without one of my recipes being a kolache? After watching Chris at Kolache Republic make their kolaches I wrote down some tips to practice when making my own and now I cannot seem to stop.
Since this week is all about the pumpkin, I stuffed these kolaches with pumpkin pie filling. Literally, the filling is adapted from my pumpkin pie recipe. I considered adding pumpkin to the dough as well but decided to just stick with the filling and instead added a little pumpkin spice to the dough. Maybe next year I will make pumpkin kolache dough ;-).
There’s plenty more pumpkin recipes where that came from! Scroll down and find the list of bloggers who also shared a pumpkin recipe today. The hardest question is which will you make first? And don’t forget to enter our giveaway!
Here are today’s #PumpkinWeek Recipes:
Creamy Pumpkin Fiesta Chicken Soup from Amy’s Cooking Adventures
One Pot Creamy Pumpkin Bacon Pasta from 4 Sons ‘R’ Us
Pumpkin Chili from It Bakes Me Happy
Pumpkin Chorizo Tamales with Pumpkin Mole from A Kitchen Hoor’s Adventures
Pumpkin Grilled Cheese Paninis from Eat Move Make
Pumpkin Hummus from Sweet Beginnings
Pumpkin Mac and Cheese from Everyday Eileen
Pumpkin Pizza from Platter Talk
Savory Loaded Pumpkin Cornbread from Who Needs A Cape?
Savory Pumpkin & Pepper Goat Cheese Tart from Hardly A Goddess
Baked Goods & Desserts:
Chocolate Chip Pumpkin Bread from House of Nash Eats
Fluffy Pumpkin Buttermilk Pancakes from The Redhead Baker
Fluffy Pumpkin Pie Dip from The Beard and The Baker
Mom’s Classic Pumpkin Pie with Vanilla Whipped Cream from Family Around the Table
No Bake Pumpkin Cheesecake from Cooking with Carlee
Pumpkin Banana Bread from A Day in the Life on the Farm
Pumpkin Cheddar Skillet Corn Bread from Tip Garden
Pumpkin Creme Brulee from Cookaholic Wife
Pumpkin Ginger Donuts from Daily Dish Recipes
Pumpkin Kolaches from The Spiffy Cookie
Pumpkin Maple Bark from Seduction In The Kitchen
Pumpkin Oatmeal Muffins from The Bitter Side of Sweet
Pumpkin Pie Crescents from Hezzi-D’s Books and Cooks
Pumpkin Pie with Toasted Meringue from The Crumby Kitchen
Pumpkin Snickerdoodles from Culinary Adventures with Camilla
Pumpkin Souffle from Caroline’s Cooking
Pumpkin Spice Cake Roll from Grumpy’s Honeybunch
Pumpkin Spiced Cookies from April Golightly
Two years ago: Double-Ginger Molasses Cookies
Three years ago: Pumpkin Spice Peanut Butter Cookie Dough Brownies
Four years ago: Caramelized White Chocolate Spritz Cookies
Six years ago: Speculoos S’mores Cheesecake Bars
Seven years ago: Baked Falafels
PUMPKIN PIE KOLACHES
1/2 cup shortening
1/4 cup Dixie Crystals pure cane sugar
3/4 tsp salt
1-1/4 cups scalded milk
2 Egglands Best large egg yolks, beaten
1/4 tsp vanilla extract
1 (1/4 oz.) pkg. active dry yeast
3 cups all-purpose flour
1 tsp pumpkin pie spice
Melted butter, for brushing
3/4 cup canned or fresh pumpkin puree
1/4 cup Dixie Crystals pure cane sugar
1 Egglands Best large egg yolk
1 Tbsp all-purpose flour
1/2 tsp pumpkin pie spice
1/8 tsp salt
- In a large bowl, cream shortening and sugar together. Stir in salt, hot milk, beaten egg yolks, and vanilla extract. When lukewarm, add yeast to mixture. Let stand 5 minutes or until foamy. Add flour and pumpkin pie spice, beating well. Knead down into bowl. The dough will be slightly sticky. Cover with a damp towel and let rise 1 hour.
- Meanwhile in a medium bowl add all the filling ingredients. Beat until fully incorporated and smooth. Set aside.
- Preheat oven to 400 degrees and line a 10×15-inch rimmed baking sheet with parchment paper.
- Divide dough into 15 pieces and roll into rounds in your hands. Place on baking sheet 1-inch apart and let rise 15 minutes.
- Make a depression into the center of each roll and fill with a heaping teaspoon of the filling. Bake for 15-20 minutes, rotating halfway through, or until browned. Remove from oven, brush immediately with butter, and cool on wire racks.
Disclaimer: Thank you #PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.