Print Options
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.
© 2024 RDA Enthusiast Brands, LLC
