Spiced Pumpkin Butter Knots: A Cozy Autumn Delight Recipe
Spiced Pumpkin Butter Knots are a delightful autumn treat featuring soft, fluffy dough infused with warm spices and pumpkin puree, filled with a creamy pumpkin butter mixture, topped with a crunchy pecan and brown sugar blend, then baked to golden perfection. These cozy knots are perfect for seasonal breakfasts, brunches, or as a sweet snack during chilly fall days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 pumpkin butter knots 1x
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Dough
- 1 cup warm milk (110°F/45°C)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup sugar
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 1/2 cups all-purpose flour
- 1/2 cup canned pumpkin puree
For the Pumpkin Butter Filling
- 1 cup canned pumpkin puree
- 1/2 cup butter, softened
- 1/4 cup honey
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
For the Topping
- 1/4 cup finely chopped pecans
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 3 tablespoons butter, melted
Instructions
- Activate the Yeast: In a large mixing bowl, combine the warm milk with active dry yeast and a pinch of sugar. Let this mixture sit for 5-10 minutes until it becomes foamy and bubbly, indicating the yeast is active and ready to use.
- Prepare the Dough: Add the remaining sugar, melted butter, salt, cinnamon, nutmeg, and pumpkin puree to the yeast mixture. Stir until well combined. Gradually add the flour, one cup at a time, mixing until a soft dough forms that’s slightly sticky but manageable.
- Knead and Rise: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Make the Pumpkin Butter Filling: While the dough rises, combine the pumpkin puree, softened butter, honey, cinnamon, and nutmeg in a medium bowl. Mix until smooth and creamy. Set aside.
- Shape the Knots: Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into an 8-inch rope. Tie each rope into a loose knot, tucking the ends underneath. Place the knots on a parchment-lined baking sheet spaced about 2 inches apart.
- Add the Filling: Use your thumb or the back of a spoon to create a small indentation in the center of each knot. Fill each indentation with about 1 tablespoon of the pumpkin butter filling.
- Prepare the Topping: In a small bowl, combine chopped pecans, brown sugar, and cinnamon. Brush the tops of the knots with melted butter, then sprinkle the pecan mixture evenly on top.
- Final Rise and Bake: Cover the knots and let them rise for another 30 minutes. Preheat the oven to 375°F (190°C). Bake the knots for 18-22 minutes or until the tops are golden brown and they sound hollow when tapped.
Notes
- Make sure the milk is warm but not hot to properly activate the yeast.
- If you don’t have canned pumpkin puree, you can use homemade pumpkin puree that’s well strained.
- The dough can be refrigerated overnight after the first rise for convenience; bring it back to room temperature before shaping.
- For a vegan version, substitute the butter with a plant-based alternative and use a suitable milk substitute.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Keywords: pumpkin knots, pumpkin butter knots, autumn recipe, pumpkin spiced pastry, fall breakfast, pumpkin bread knots, spiced pumpkin dough, pecan topping, cozy fall treats
