Caramel-Pecan Pumpkin Pull-Aparts

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

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

    Caramel-Pecan Pumpkin Pull-Aparts

    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

    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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