1/2 cup butter, softened
1/2 cup white sugar
1 cup brown sugar
1 cup chopped pecans
1 cup pumpkin puree
2 eggs
3 teaspoons vanilla extract
1 cup white sugar for decoration
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking soda
1/2 cup chopped pecans
1 1/2 cups shortening
1 cup vegetable oil
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and 1/2 cup brown sugar until smooth. Beat in the pumpkin puree and eggs. Mix in the brown sugar mixture and cinnamon, then stir in the flour and baking powder. Mix in the salt, nutmeg, baking soda and pecans.
Stir the flour mixture into the creamed mixture alternately with the milk. Roll or pipe the rolls onto ungreased baking sheets. Bake in the preheated oven for about 8 to 10 minutes, or until a toothpick inserted into the center of the rolls comes out clean.
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