Introduction

These Spiced Pumpkin Crunch Knots are a delightful seasonal treat, combining soft, fluffy dough with a rich pumpkin butter filling and a crunchy pecan topping. Perfect for cozy mornings or festive gatherings, they bring warm spices and autumn flavors to every bite.

The image shows several cinnamon rolls closely packed together, each roll consisting of multiple soft, spiral layers of golden-brown dough with a shiny glaze that gives them a warm, sticky texture. The tops of the rolls are sprinkled with a light dusting of sugar and cinnamon, adding a slightly grainy contrast to the smooth glaze. The rolls have a rich amber color, with darker cinnamon filling visible between the swirled layers. The background is a white marbled texture that highlights the warm tones of the rolls. 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
1/4 cup brown sugar
1 teaspoon cinnamon (for topping)
3 tablespoons butter, melted (for brushing)
1 cup canned pumpkin puree (for filling)
1/2 cup butter, softened
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 the mixture sit for about 5 minutes until it becomes frothy.
Step 2: Stir in the melted butter, salt, cinnamon, nutmeg, and 1/2 cup pumpkin puree into the frothy mixture until well combined.
Step 3: Gradually add the flour, stirring continuously until a soft dough forms. Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
Step 4: Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 5: Meanwhile, prepare the pumpkin butter filling by mixing 1 cup pumpkin puree, softened butter, honey, cinnamon, and nutmeg in a bowl until smooth and creamy.
Step 6: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 7: After the dough has risen, punch it down to release air bubbles and roll it into a 16×12 inch rectangle.
Step 8: Spread the pumpkin butter filling evenly over the dough, then fold the dough in half lengthwise to enclose the filling.
Step 9: Slice the folded dough into 12 equal strips. Twist each strip gently and tie it into a knot.
Step 10: Arrange the knots on the prepared baking sheet, leaving space between them.
Step 11: Mix the chopped pecans, brown sugar, and cinnamon in a small bowl.
Step 12: Brush each knot with melted butter, then sprinkle the pecan mixture evenly over them.
Step 13: Bake for 18-20 minutes, or until the knots are golden brown and cooked through.
Step 14: Serve the spiced pumpkin crunch knots warm for the best flavor and texture.

Tips & Variations

For a nut-free version, substitute pecans with sunflower seeds or omit the topping entirely.
Ensure the milk is at the right temperature (110°F/45°C) to activate the yeast effectively.
Feel free to add a sprinkle of powdered sugar glaze after baking for extra sweetness.

Storage

Store leftover knots in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm in a 350°F (175°C) oven for 5-7 minutes or microwave for 15-20 seconds until soft and warm.

How to Serve

A white plate filled with multiple golden-brown cinnamon rolls, each with a spiral shape showing layers of dough and cinnamon filling. The rolls have a slightly crispy outside with a soft and fluffy texture inside, sprinkled with bits of cinnamon sugar on top. Next to the plate is a white cup filled with black coffee, with some coffee spilled on the white marbled surface. A woman's hand holds the cup handle gently on the left side, giving a cozy feeling to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can, but fresh pumpkin should be cooked and pureed until smooth before using. It’s also best to drain excess moisture to maintain dough consistency.

Can these knots be frozen?

Absolutely. Freeze the baked knots in a sealed container for up to 2 months. Thaw at room temperature and warm before serving.