Caramel-Pecan Pumpkin Pull-Aparts
Total TimePrep: 40 min. + chilling Bake: 25 min.
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
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.
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.
So delicious! I love that this is a "make ahead" recipe!
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!
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 !
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!