Caramel-Pecan Pumpkin Pull-Aparts Recipe

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Caramel-Pecan Pumpkin Pull-Aparts Recipe
Caramel-Pecan Pumpkin Pull-Aparts Recipe photo by Taste of Home
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Caramel-Pecan Pumpkin Pull-Aparts Recipe

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5 7 5
Publisher Photo
We love sticky buns made with my husband's angel biscuit dough, caramel and pecans. For a twist, try apple butter or applesauce instead of the pumpkin. —Carolyn Kumpe, El Dorado, California
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 25 min.

Ingredients

  • 1/4 cup butter, cubed
  • 1 cup chopped pecans
  • 3/4 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup honey
  • DOUGH:
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2-1/4 to 2-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed
  • 1/2 cup solid-pack pumpkin
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

Directions

In a small saucepan, melt butter over medium heat. Add pecans; cook and stir 2-3 minutes or until pecans are fragrant. Stir in brown sugar, cream and honey; cook and stir until sugar is dissolved and mixture begins to darken. Pour into a greased 9-in. square baking pan.
In a small bowl, dissolve yeast in warm water. In a large bowl, whisk 2-1/4 cups flour, sugar, pie spice, salt, baking soda, baking powder and cinnamon. Cut in butter until crumbly. Add pumpkin, buttermilk, vanilla and yeast mixture; mix well.
Turn dough onto a floured surface; knead gently 8-10 times, adding additional flour if needed. Roll dough into a 9-in. square. Cut into 16 squares; arrange over pecan mixture. Cover with plastic wrap; refrigerate overnight.
Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Uncover; bake 24-28 minutes or until golden brown. Carefully invert onto a platter; serve warm. Yield: 16 servings.

Test Kitchen Tips
  • Yeast is very sensitive to high temperatures. Be sure your water is not too hot when making yeast-based recipes or you risk killing the yeast before it makes the dough light and fluffy.
  • Chocolate lover? Take this over the top by drizzling with chocolate sauce or hot fudge.
  • Originally published as Caramel-Pecan Pumpkin Pull-Aparts in Taste of Home Christmas Annual Annual 2015, p25

    Nutritional Facts

    1 piece: 266 calories, 14g fat (6g saturated fat), 26mg cholesterol, 219mg sodium, 33g carbohydrate (19g sugars, 2g fiber), 3g protein.

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    • 1/4 cup butter, cubed
    • 1 cup chopped pecans
    • 3/4 cup packed brown sugar
    • 1/2 cup heavy whipping cream
    • 1/4 cup honey
    • DOUGH:
    • 1 package (1/4 ounce) active dry yeast
    • 1/4 cup warm water (110° to 115°)
    • 2-1/4 to 2-1/2 cups all-purpose flour
    • 1/4 cup sugar
    • 1 teaspoon pumpkin pie spice
    • 3/4 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/4 cup cold butter, cubed
    • 1/2 cup solid-pack pumpkin
    • 1/2 cup buttermilk
    • 1 teaspoon vanilla extract
    1. In a small saucepan, melt butter over medium heat. Add pecans; cook and stir 2-3 minutes or until pecans are fragrant. Stir in brown sugar, cream and honey; cook and stir until sugar is dissolved and mixture begins to darken. Pour into a greased 9-in. square baking pan.
    2. In a small bowl, dissolve yeast in warm water. In a large bowl, whisk 2-1/4 cups flour, sugar, pie spice, salt, baking soda, baking powder and cinnamon. Cut in butter until crumbly. Add pumpkin, buttermilk, vanilla and yeast mixture; mix well.
    3. Turn dough onto a floured surface; knead gently 8-10 times, adding additional flour if needed. Roll dough into a 9-in. square. Cut into 16 squares; arrange over pecan mixture. Cover with plastic wrap; refrigerate overnight.
    4. Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Uncover; bake 24-28 minutes or until golden brown. Carefully invert onto a platter; serve warm. Yield: 16 servings.

    Test Kitchen Tips
  • Yeast is very sensitive to high temperatures. Be sure your water is not too hot when making yeast-based recipes or you risk killing the yeast before it makes the dough light and fluffy.
  • Chocolate lover? Take this over the top by drizzling with chocolate sauce or hot fudge.
  • Originally published as Caramel-Pecan Pumpkin Pull-Aparts in Taste of Home Christmas Annual Annual 2015, p25

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    Reviews forCaramel-Pecan Pumpkin Pull-Aparts

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    MY REVIEW
    wantabepastrychef User ID: 1882553 277278
    Reviewed Nov. 4, 2017

    "These were wonderful and fun to make. I have been fortunate to take classes taught by Carolyn and everything I learned from her has been a "big hit". Had to try these and was rewarded! Thank you, Carolyn. From: Tim"

    MY REVIEW
    wantabepastrychef User ID: 1882553 277277
    Reviewed Nov. 4, 2017

    "These were wonderful and fun to make. I have been fortunate to take classes taught by Carolyn and everything I learned from her has been a "big hit". Had to try these and was rewarded! Thank you, Carolyn."

    MY REVIEW
    jshearer User ID: 403534 259324
    Reviewed Jan. 6, 2017

    "These were very good. The biscuits were a tad dry because 24 min was a little too long. Next time I'll check them after 20 minutes. I used 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon ground cloves for the spices instead of cinnamon plus pumpkin pie spice."

    MY REVIEW
    KellyR007 User ID: 3617065 255750
    Reviewed Oct. 22, 2016

    "So delicious! I love that this is a "make ahead" recipe!"

    MY REVIEW
    erinshea1982 User ID: 7151030 255370
    Reviewed Oct. 13, 2016

    "These are wonderful, and so soft! Make sure to cook the topping long enough to caramelize , or the cream will curdle when you bake it. Doesn't affect the flavor just doesn't look as nice!"

    MY REVIEW
    bigval1214 User ID: 8826770 255287
    Reviewed Oct. 11, 2016

    "I tried these over this past weekend and they were a huge hit ! I agree with the other review that the dough is sticky, no more than usual compared to other home made sweet doughs I use in cinnamon rolls, just a heads up for those finding they need to add more flour when kneading to get the proper consistency. Thank you for sharing, it's a recipe going into my permanent collection !"

    MY REVIEW
    Corwin44 User ID: 7541400 255223
    Reviewed Oct. 9, 2016

    "These are fantastic. There are a couple people in my household that cannot have pecans, so I used flaked coconut instead. The results were yummy. I would have to say that the biscuit is the star of the show. The Carmel sauce is good, but the biscuits would be great with or without. The dough is very sticky to handle at first. I used wax paper and plenty of flour to knead which worked really well. I also made in the morning and baked 5 hours later instead of refrigerating overnight. I will be making this again. Thanks for sharing this recipe!"

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