Description

Delight in the warm, comforting flavors of these Spiced Pumpkin Crunch Knots, soft yeast dough twisted into knots filled with a creamy pumpkin butter mixture, topped with a crunchy pecan and brown sugar blend, and baked to golden perfection. Perfect for autumn breakfasts or cozy snacks.

Ingredients

Scale

Dough 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

Topping Ingredients

1/4 cup finely chopped pecans (or sunflower seeds for nut-free)
1/4 cup brown sugar
1 teaspoon cinnamon
3 tablespoons butter, melted

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

Instructions

Activate the yeast: In a large mixing bowl, combine the warm milk, active dry yeast, and sugar. Let sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is activated.
Make the dough: Stir the melted butter, salt, cinnamon, nutmeg, and 1/2 cup pumpkin puree into the frothy mixture. Gradually add the all-purpose flour while stirring continuously until a soft, pliable dough forms.
Knead the dough: Transfer the dough to a floured surface and knead for about 8 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
Prepare the pumpkin butter filling: In a separate bowl, blend together the canned pumpkin puree, softened butter, honey, cinnamon, and nutmeg until smooth and creamy.
Shape the knots: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Once the dough has risen, punch it down to release air bubbles. Roll it out into a 16×12 inch rectangle. Spread the pumpkin butter filling evenly over the dough. Fold the dough lengthwise, enclosing the filling, and slice into 12 equal strips. Twist each strip carefully and tie into a knot.
Prepare topping and bake: Combine chopped pecans, brown sugar, and cinnamon in a small bowl. Place the knots on the prepared baking sheet with space between them. Brush each knot with melted butter, then sprinkle the pecan mixture on top. Bake in the preheated oven for 18-20 minutes or until golden brown.
Serve warm: Remove from oven and serve the spiced pumpkin crunch knots warm for a deliciously cozy treat.

Notes

For a nut-free version, substitute pecans with sunflower seeds or omit topping entirely.
Ensure milk is warmed to about 110°F (45°C) to properly activate yeast without killing it.
You can prepare the dough ahead and refrigerate after the first rise, then shape and bake the next day.
Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Reheat knots in a warm oven or microwave briefly before serving for best texture and flavor.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin knots, spiced pumpkin bread, pumpkin snack, fall recipes, pumpkin dessert, yeast dough recipe