Caramel Pecan Pumpkin Pull-Aparts
Caramel Pecan Pumpkin Pull-Aparts is a lacto ovo vegetarian recipe with 12 servings. This side dish has 349 calories, 4g of protein, and 18g of fat per serving. For 73 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 12 people were glad they tried this recipe. A mixture of light brown sugar, butter, baking soda, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 48 minutes. It is brought to you by Spicy Southern Kitchen. Overall, this recipe earns a not so outstanding spoonacular score of 30%. Try Caramel-Pecan Pumpkin Pull-Aparts, Gooey Caramel Pull-Aparts, and Caramel Ice Cream Pull-Aparts for similar recipes.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 28 minutes
Ingredients:
1 (1/4-ounce) package active dry yeast
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup butter
1/4 cup cold butter, cubed
1/2 cup buttermilk
1/2 cup canned pumpkin
1/2 teaspoon cinnamon
2 1/4 to 2 1/2 cups all-purpose flour
1/2 cup heavy whipping cream
1/4 cup honey
1/4 cup packed light brown sugar
3/4 cup packed light brown sugar
1 cup chopped pecans
1 teaspoon pumpkin pie spice
3/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup warm water (110 to 115 degrees)
Equipment:
sauce pan
whisk
bowl
frying pan
plastic wrap
baking pan
oven
Cooking instruction summary:
InstructionsMelt butter in a medium saucepan. Add pecans and cook, stirring frequently until pecans are fragrant.Add brown sugar, whipping cream, and honey. Stir well and cook over medium heat until sugar is melted. Pour into a greased 9-inch square pan.To make dough, dissolve yeast in warm water in a small bowl. Set aside.In a large bowl, whisk together 2 1/4 cups flour, 1/4 cup light brown sugar, pumpkin pie spice, salt, baking powder, baking soda, and cinnamon.Add butter cubes and cut in until the mixture is crumbly. Add pumpkin, buttermilk, vanilla extract and yeast mixture. Stir to mix.Turn dough out onto a floured surface. Dough will be very sticky and you may need to work a little more flour into it, but try to use as little extra flour as possible.Knead dough a few times and then pat or roll into a square that is approximately 9 inches.Cut dough into 16 squares and arrange them over the pecan mixture. Cover with plastic wrap and refrigerate overnight.Set baking dish on the counter for 30 minutes.Preheat oven to 400 degrees. Bake for 24 to 28 minutes. Immediately invert onto a serving platter.
Step by step:
1. Melt butter in a medium saucepan.
2. Add pecans and cook, stirring frequently until pecans are fragrant.
3. Add brown sugar, whipping cream, and honey. Stir well and cook over medium heat until sugar is melted.
4. Pour into a greased 9-inch square pan.To make dough, dissolve yeast in warm water in a small bowl. Set aside.In a large bowl, whisk together 2 1/4 cups flour, 1/4 cup light brown sugar, pumpkin pie spice, salt, baking powder, baking soda, and cinnamon.
5. Add butter cubes and cut in until the mixture is crumbly.
6. Add pumpkin, buttermilk, vanilla extract and yeast mixture. Stir to mix.Turn dough out onto a floured surface. Dough will be very sticky and you may need to work a little more flour into it, but try to use as little extra flour as possible.Knead dough a few times and then pat or roll into a square that is approximately 9 inches.
7. Cut dough into 16 squares and arrange them over the pecan mixture. Cover with plastic wrap and refrigerate overnight.Set baking dish on the counter for 30 minutes.Preheat oven to 400 degrees.
8. Bake for 24 to 28 minutes. Immediately invert onto a serving platter.
Nutrition Information:
covered percent of daily need
