When Fall rolls around, it immediately puts me in the mood for pumpkin everything! As good as a PSL (pumpkin spice latte) might be, here’s a dessert that’s a little more decadent and perfect for sharing at your next dinner party. I’ll let Zach (our resident chef) take it from here.
The other day I was sitting at home eating pumpkin pancakes and thinking about what else I could make with pumpkin. I’ve always loved a to share a gooey, delicious pull apart bread with friends, so of course I had to make a pumpkin version. This recipe makes a LOT, so invite a few friends over and dig in!
½ cup whole milk
2 ¼ tsp rapid rise yeast (1 envelope)
1 ⅓ cup granulated sugar
1 cup pumpkin puree
1 tbsp pumpkin pie spice
¾ cup packed light brown sugar
1 cup plus 3 tbsp unsalted butter
4 cups unbleached flour
1 large egg
1 tbsp cinnamon
Pinch of salt
½ cup powdered sugar
2 tbsp milk
1 tsp vanilla extract
- In a sauce pan, heat milk and 3 tablespoons butter until butter is melted and mixture is warm. Transfer to a bowl and sprinkle yeast on top. Let it sit until the top looks a little foamy (that means the yeast is working). Add flour, 2/3 cup granulated sugar, egg, pumpkin, pumpkin pie spice, and a pinch of salt. Mix until it starts to form a dough, then transfer dough to a floured work surface and knead until smooth and elastic. Put the dough back in the bowl and cover tightly with plastic wrap. Let it rise in a warm place until almost doubled in size, about 1-2 hours. (I left it outside in the sun, but the warming drawer of an over works well too if it’s too cool in the house.)
- Once dough is done proofing, break apart and roll into balls about 1 inch thick. Don’t worry about them being perfect, once they bake they’ll all meld together so it doesn’t matter if they’re slightly different sizes.
- Spray the inside of a bundt pan with cooking spray. (If you don’t have a bundt pan you can make this in a deep baking dish or an open dutch oven.)
- In a bowl, melt remaining butter. On a separate plate or bowl, mix remaining granulated sugar, brown sugar, and cinnamon.
- Dip the balls of dough in butter and then roll in the sugar mixture. Place the dough in bundt pan. (They shouldn’t fill up the pan. It will expand when you bake it, so leave some room.)
- Cover bundt pan with plastic and let it sit in a warm place for 45 minutes to an hour. Preheat oven to 350 F.
- Remove plastic from bundt pan. Mix together remaining melted butter (you’ll have to melt it again) and sugar mixture. Pour over dough in the bundt pan. Bake for 40-45 minutes, until the top is golden brown. Remove from oven and let rest for 15-20 minutes.
- To get the bread onto a plate or cake stand, put the plate or stand upside down on top of the open side of the bundt pan. Grab both sides and flip over so that the pull apart bread is right side up on the plate or stand.
- To make the icing whisk powdered sugar, 2 tbsp milk, and vanilla extract. Drizzle over the pull apart bread. Enjoy!
Where do you put the egg?
Sorry about that! The egg goes in the dough. Thanks for bringing it to our attention, the recipe is fixed now.
Hi! Can I half the ingredients to bake a smaller version? Not a lot of social gatherings going on these days due to covid but I still want to try it!
What was I supposed to do with the egg? I haven’t added it, hope my dough works, it’s rising now.
I was wondering if unbleached flour is the same as white bread flour, or just plain flour? Thank you! x
They’re similar, but white bread flour uses bleaching agents to speed up the aging process of the flour. The recipe will still work, but the texture and taste will be slightly different. Plain (bleached) flour will probably get you a softer texture, while unbleached will be a little more firm and slightly denser.
Wtf are we supposed to do with the egg, Bobby??!
Sorry for the mistake! The egg goes in the dough.
I might be crazy… But where does the egg go? 0.0
The egg goes in the dough. Sorry for the mistake, but thank you for bringing it to our attention.
Do I put this in the fridge if I want to eat it two days later or do I leave it out and covered ? Help!
It’s fine to leave out and keep covered.
When do you put in the pumpkin purée?
Do you submerge each entire dough ball into the melted butter? Or just one side of the dough ball?
Same with the sugar mixture. Do you cover the outside of the dough balls in the sugar mixture? Or is just one side of the dough ball dipped into the sugar mixture? Thanks!
You do want to completely coat the dough ball in butter and sugar. There’s no such thing as too much butter or sugar with this recipe!