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Caramel-Pecan Pumpkin Pull-Aparts

6 reviews
Total Time
Prep: 40 min. + chilling Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Carolyn Kumpe

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 06, 2023

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

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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.

    • Watch How to Make Caramel-Pecan Pumpkin Pull-Aparts

    Test Kitchen Approved

    Caramel-Pecan Pumpkin Pull-Aparts

    6 reviews
    Prep Time 40 min
    Cook Time 25 min
    Yield 16 servings

    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
    Text Ingredients

    Directions

    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 and 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.

    Nutrition 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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