Ham & Cheese Stuffed Pumpkin Rolls #pumpkinweek

*Disclosure: I received product to sample from Eggland's Best.  All thoughts and opinions are my own.

It’s the last day of pumpkin week and I saved the best for last!

Today’s recipe is sponsored by Eggland’s Best

The inspiration for this recipe came from a video I saw on Facebook.  I was super intrigued by pumpkin shaped rolls and decided to make them!

Then I realized that the recipe was for sweet rolls and I wasn’t super impressed with the filling.  So I decided to add cinnamon and sugar and make it most frosting-like.

Then I realized that that was silly, because savory rolls are much more by style.  Plus, I happened to have some fantastic cheddar on hand.  So I ended up taking the idea and rethinking the whole recipe to make it my own!

The rolls ended up being an amazing appetizer (or small lunch), plus they were adorable!

Ham & Cheese Stuffed Pumpkin Rolls
Inspired by Tastemade

½ cup warm water (about 110 degrees F)
2 ¼ teaspoons instant yeast
1 tablespoon sugar
4 tablespoons butter, softened
1 teaspoon salt
2 eggs
1 cup pumpkin puree
2 cups whole wheat flour
2 cups all purpose flour
4 ounces sharp cheddar cheese (I used Cabot’s Everything Bagel Cheddar), cut in cubes
¾ cup diced ham

3 tablespoon butter, melted
Broken pretzel sticks (optional)

Place the water, yeast and sugar in the bowl of a stand mixer.  Stir to mix, then set aside until foamy.

Add the butter, salt, eggs, pumpkin, and whole wheat flour.  Use the paddle attachment to mix.

Switch to the dough hook, and slowly add the all purpose flour until the dough is no longer sticky (tacky is ok) and holds together.

Allow the dough to rest for 20-30 minutes, covered, at room temperature.

Divide the dough into 2 – 2 ½ ounce portions.  Flatten each portion, then place a chunk of cheese and 4-5 pieces of ham in the center of each piece of dough.  Bring the edges around and pinch to close.

Loosely wrap cooking twine around each stuffed roll.  Place the rolls on a lined baking sheet, seam side down.

Loosely cover and allow to rise for 30 minutes.

Preheat the oven to 375 degrees F.

Uncover.  Bake in the preheated oven for 10 minutes.  Lightly brush the rolls with melted butter, then bake for another 5 minutes or until lightly browned.  Cool slightly, then remove baking twine, place a pretzel stick in the top, and serve.

Here are today's #PumpkinWeek recipes:


Pumpkin Juice from House of Nash Eats
Pumpkin Old Fashioned from The Redhead Baker
Pumpkin Pie Milkshake from The Beard and The Baker


Black Futsu Pumpkin Pizza from Culinary Adventures with Camilla
Cheesy Pumpkin Pasta Bake from Hezzi-D's books and Cooks
Ham & Cheese Stuffed Pumpkin Rolls from Amy's Cooking Adventures
Mincemeat Pumpkin Pie from 4 Sons 'R' Us
Pumpkin and Seafood Stew from A Day in the Life on the Farm
Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen
Pumpkin Grilled Cheese Sticks from Cindy's Recipes and Writings
Pumpkin Pepperjack Macaroni and Cheese from Cooking with Carlee
Pumpkin Ravioli (Tortelli di Zucca) from Caroline's Cooking
Pumpkin Sausage Penne from Jonesin' For Taste

Baked Goods & Desserts:

Chocolate Cream Cheese Pumpkin Cake from Rants From My Crazy Kitchen
Chocolate Dipped Pumpkin Truffles from The Chef Next Door
Chocolate Truffle Pumpkin Pound Cake from Family Around the Table
No Bake Pumpkin Cream Cheese Pie from Eat Move Make
Pumpkin Bacon Waffles with Cinnamon Syrup from For the Love of Food
Pumpkin Caramel Scones from Cookaholic Wife
Pumpkin Chia Pudding from April Golightly
Pumpkin Chocolate Cheesecake Bars from Who Needs A Cape?
Pumpkin Chocolate Chip Muffins from The Crumby Kitchen
Pumpkin Chocolate Donuts from The Bitter Side of Sweet
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting from Daily Dish Recipes
Pumpkin French Toast Loaf from Seduction In The Kitchen
Pumpkin Fudge from Sweet Beginnings
Pumpkin Lava Cakes from The Spiffy Cookie
Pumpkin Muffins from Everyday Eileen
Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pie Dessert Dip from Hardly A Goddess
Pumpkin Pie Krispie Treats from The Mandatory Mooch
Pumpkin Pop Tarts from Platter Talk

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.


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