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Store This, Not That! > Blog > Cooking with Food Storage > Food Storage Cooking Club: PUMPKIN!
November 9th, 2011

Food Storage Cooking Club: PUMPKIN!

Pumpkin is a great for whole wheat recipes….and tummies.  And since this is the season for pumpkin, I figured it would be a great time to mix it with some food storage.  Why is pumpkin so great for food storage and whole wheat recipes?  Well, it’s simple really:  The five ingredients that make for great whole wheat recipes are

  1. vegetable or fruit puree (like pumpkin, banana, zucchini)
  2. strong spices (like cinnamon, cloves, pumpkin pie spice)
  3. chocolate (lets be honest, everything tastes a little better with some chocolate)
  4. oats and/or nuts(lends itself very well to the taste of whole wheat)
  5. equal amounts of brown sugar and white sugar
And the best thing about most pumpkin recipes is that they will ask for one or more of the ingredients that make your recipe awesome as a whole wheat recipe!
Here is the recipe I made for Food Storage Cooking Club: Pumpkin Cinnamon Rolls.  It’s a recipe I got from my aunt and I couldn’t get it out of my head.  Luckily, it was just as delicious (if not more so) as it sounded!


Food Storage Pumpkin Caramel Rolls
Recipe Type: Breakfast
Prep time: 30 mins
Cook time: 12 mins
Total time: 42 mins
Serves: 12+
This recipe is great for whole wheat and for taste buds. It’s actually quite amazing and fast to make!
  • 1/2 cup sugar
  • 3 Tblsp yeast
  • 1/2 cup oil (I used 1/4 cup)
  • 3/4 cup warm water
  • 1/2 cup canned pumpkin
  • 2 eggs (2 T. dry egg powder and NO WATER)
  • 1 tsp salt
  • 1/4 tsp ground cloves
  • 1 1/2 tsp cinnamon
  • 5 – 5 1/2 cups flour (Use at least 1 1/2 C. whole wheat flour)
  • 1/4 melted or softened butter, to spread on the dough
  • 2 Tblsp Cinnamon
  • 1/2 cup packed Brown Sugar
  • Caramel Topping:
  • Make this while Cinnamon Rolls are resting or baking.
  • 1/4 cup butter
  • 1/2 packed Brown Sugar
  • 3 Tblsp milk
  • 1/4 tsp vanilla
  • 3/4 cup powdered Sugar
  • pinch of salt
  1. Mix sugar, yeast, oil, water and pumpkin. Let stand 15 minutes while getting your other ingredients Add eggs, salt, cloves, cinnamon, flour and knead 5 minutes. (Dough maybe sticky make sure you don’t add too much flour, a good test is to dip your fingers in flour and touch the dough. If it sticks you need more flour, if it doesn’t then it is good. Make sure you spray your hands and countertop with a non-stick spray when you are getting the dough out of your bowl)
  2. Roll to rectangle 1/4″ thick
  3. Spread butter on dough
  4. Combine cinnamon and brown sugar and sprinkle on top of butter
  5. Roll up the cinnamon rolls and cut in 1″ thick slices with string or knife.
  6. Place on greased (I use reynolds quick release foil or parchment and don’t grease the pan or have any clean up) cookie sheet and let rest 15 minutes, or more.
  7. Bake 400 degrees for 10-12 minutes or until golden brown.
  8. Meanwhile, make your Caramel Topping by melting the butter in a saucepan. Stir in Brown sugar plus milk and cook on low for 1 minute. Cool slightly (just so it is not HOT) and add vanilla, sugar, and salt. Stir with Wisk until well blended. Drizzle/spread rolls with frosting when they come out of the oven.
  9. Frost, and eat warm. Rolls may be re-warmed in the microwave for 10 seconds.

If you want to make the dough entirely whole wheat, simply replace the white sugar with brown sugar and add in 1/4 C. gluten to the dough.


Low-Fat Pumpkin Brownies
Jack-o-Lantern Pumpkin Pie
Whole Wheat Pumpkin Muffins
Whole Wheat Pumpkin Bread
Pumpkin Bread Pudding
Fall Harvest Alfredo
Out of this World Pumpkin Cookies
Blender Pumpkin Waffles with Caramel Syrup
Impossible Blender Pumpkin Pie
Classic Pumpkin Pie


Which recipe are you planning on doing with your friends? Let us all know over at my facebook page! or send an email to efsshowoffs(at)gmail(dot)com

amazing reviews click here

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  • ThriveSisters

    November 9, 2011 at 6:09 pm

    That looks FABULOUS!  I’m making those for Thanksgiving morning. Thanks for sharing.

  • Bonnie

    November 9, 2011 at 8:42 pm

    Pumpkin cake roll is a must. Do you purchase pumpkin or do you bottle/freeze fresh pumpkin?

    • Anonymous

      November 9, 2011 at 9:20 pm

      I used fresh pumpkin

  • Teri

    November 10, 2011 at 3:16 pm

    I just canned 15 pts of pumpkin and 4 pts of yams!  And froze some puree.  I still have 2 pumpkins to cook and process.  🙂  Love the recipe you just shared.  I’m going to be making those soon.  Btw Crystal I love your bread recipe!!  Thanks for sharing so much knowledge and helping us use and rotate our food storage.  🙂 Teri

  • Megan

    November 12, 2011 at 2:16 pm

    Thanks for the recipe — I don’t think I’ll get these out of my head either until they’re made.  Yum!

  • Hillturtle0916

    November 13, 2011 at 4:06 pm

    Could I use beans in place of the oil in this?

    • Anonymous

      November 13, 2011 at 4:33 pm


  • […] incredible and I thought this recipe would be great for the upcoming holiday season. Here is the link to go and check it out. It is by one of my favorite Food Storage people, Crystal Godfrey. […]

  • Cherryboo65

    February 5, 2012 at 8:55 am

    Where do i find the beans as an oil replacement recipe

  • Jennifer Koehler

    September 18, 2012 at 9:04 pm

    I tried these and found that they had a great flavor, but the texture was similar to a quick bread, rather than a traditional yeast bread (as with the 45 minute version). Is this normal as a result of the pumpkin, or did I do something wrong? My only thought is that I may have used too much egg, because my can of Whole Egg Powder tells me to use 2 Tb. powder PER egg, which I did. Loved the glaze, though. 🙂

  • Kellie

    October 6, 2012 at 7:35 pm

    I have an egg allergy in my house. Any ideas on how I could make this without those?

  • Jim P

    February 10, 2013 at 7:17 am

    Is it really 3 TABLESPOONS of yeast? Or should it be TEASPOONS?

Comments are closed.