Dessert

Spiced Pumpkin Crunch Knots Recipe

Bylilan Sage February 21, 2026February 21, 2026

Introduction

Spiced Pumpkin Crunch Knots are a delightful fall treat that combines soft, fluffy dough with warm spices and a sweet pumpkin filling. Topped with a crunchy pecan mixture, these knots are perfect for breakfast or an afternoon snack.

A close-up view of several cinnamon rolls with a shiny, golden-brown surface covered in a sticky glaze. The rolls have many layers of soft dough twisted tightly, showing swirls of cinnamon and sugar inside that give them a rich amber color with darker specks scattered throughout. Some granulated sugar and cinnamon crystals are sprinkled lightly on top, adding texture to the smooth, glossy finish. The rolls are resting closely together on a white plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/4 cup finely chopped pecans (or sunflower seeds for nut-free)
1/4 cup brown sugar
1 teaspoon cinnamon
3 tablespoons butter, melted
1 cup canned pumpkin puree (for filling)
1/2 cup butter, softened (for filling)
1/4 cup honey
1/2 teaspoon cinnamon (for filling)
1/4 teaspoon nutmeg (for filling)

Instructions

Step 1: In a large mixing bowl, combine the warm milk, active dry yeast, and sugar. Let it sit for about 5 minutes until frothy.
Step 2: Add melted butter, salt, cinnamon, nutmeg, and 1/2 cup pumpkin puree to the yeast mixture. Stir to combine well.
Step 3: Gradually mix in the flour until a soft dough forms. Knead on a floured surface for 8 minutes until smooth and elastic.
Step 4: Place dough in a greased bowl, cover with a towel, and let rise in a warm place for about 1 hour, until doubled in size.
Step 5: Meanwhile, prepare the pumpkin butter filling by mixing 1 cup pumpkin puree, softened butter, honey, cinnamon, and nutmeg until smooth.
Step 6: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 7: Punch down the risen dough and roll into a 16×12 inch rectangle. Spread the pumpkin butter filling evenly over the dough.
Step 8: Fold the dough lengthwise to enclose the filling. Cut into 12 equal strips.
Step 9: Twist each strip and tie into a knot. Arrange knots spaced on the prepared baking sheet.
Step 10: Mix chopped pecans, brown sugar, and cinnamon in a small bowl. Brush knots with melted butter and sprinkle the pecan topping over them.
Step 11: Bake for 18-20 minutes until golden brown. Serve warm for the best flavor.

Tips & Variations

Use sunflower seeds instead of pecans for a nut-free version.
Ensure the milk is warm but not hot to properly activate the yeast.
For extra flavor, add a pinch of ground cloves or ginger to the dough spices.
Serve with a drizzle of maple syrup or cream cheese frosting for a sweeter touch.

Storage

Store leftover knots in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to 5 days. Reheat gently in the microwave or oven to restore softness and warmth.