Total Time: 3 hours 15 minutes (including rising)
Active Prep Time: 45 minutes
Baking Time: 20-22 minutes
Difficulty Level: Intermediate
Yield: 12 large knots
A Taste of Autumn Bliss
Imagine the coziest fall afternoon captured in a pastry: a soft, feather-light roll, rich with the earthy sweetness of pumpkin and warmly spiced, twisted into an elegant knot and glazed with a spiced honey butter. These Spiced Pumpkin Butter Knots are that dream realized. They are the show-stopping centerpiece for a weekend brunch, a thoughtful homemade gift, or the perfect companion to a steaming mug of coffee on a crisp morning. While the process involves yeast and requires a little patience for the dough to rise, the steps are straightforward and the result—a kitchen filled with the scent of cinnamon and baked goodness—is utterly rewarding. Let’s create some edible autumn magic.
Ingredients
For the Pumpkin Dough:
¾ cup (180g) pure pumpkin puree (not pumpkin pie filling)
½ cup (120ml) whole milk, warmed to about 110°F (43°C)
⅓ cup (65g) granulated sugar
¼ cup (55g) unsalted butter, melted and slightly cooled
1 large egg, at room temperature
1 tsp pure vanilla extract
4 cups (500g) bread flour, plus more for dusting
1 packet (2 ¼ tsp / 7g) instant yeast (or active dry yeast, see note)
1 tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground allspice
For the Spiced Honey Butter Glaze:
3 tbsp unsalted butter
2 tbsp honey
1 tbsp pure maple syrup
½ tsp ground cinnamon
Pinch of sea salt, for finishing
Equipment
Stand mixer with dough hook (or a large bowl and sturdy spoon)
Rolling pin
Baking sheets (2)
Parchment paper
Pastry brush
Small saucepan
Instructions
Step 1: Activate & Mix (10 minutes)
In the bowl of a stand mixer, combine the warmed milk, sugar, and yeast. Let it sit for 5 minutes until foamy (if using instant yeast, you can skip this step and add it directly to the dry ingredients). Add the pumpkin puree, melted butter, egg, and vanilla. Mix on low speed with the paddle attachment until just combined.
Step 2: Knead the Dough (10 minutes)
In a separate bowl, whisk together the bread flour, salt, cinnamon, ginger, nutmeg, and allspice. Switch to the dough hook. With the mixer on low, gradually add the flour mixture until a shaggy dough forms. Increase speed to medium and knead for 7-8 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be slightly tacky but shouldn’t stick to clean fingers. If kneading by hand, turn onto a floured surface and knead for 10-12 minutes.
Step 3: First Rise (1 hour)
Shape the dough into a ball. Place it in a lightly greased bowl, turning once to coat. Cover tightly with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
Step 4: Shape the Knots (20 minutes)
Punch down the risen dough to release air. Turn it out onto a lightly floured surface.
Divide the dough into 12 equal pieces (about 85g each). Roll each piece into a smooth ball, cover, and let rest for 10 minutes.
Working with one ball at a time, roll it into a rope about 10-12 inches long. Tie the rope into a simple, loose knot, leaving generous loops. Tuck the ends underneath and pinch gently to secure. Place the shaped knot on a parchment-lined baking sheet, spacing them about 2 inches apart. Repeat with remaining dough.
Step 5: Second Rise (45 minutes)
Cover the shaped knots loosely with a clean towel and let them rise again in a warm place for 45 minutes to 1 hour, until noticeably puffy.
Step 6: Bake (20-22 minutes)
While the knots proof, preheat your oven to 350°F (175°C). Bake the knots, one tray at a time, for 18-22 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. Rotate the tray halfway through baking for even color.
Step 7: Glaze & Serve (5 minutes)
While the knots bake, make the glaze. In a small saucepan over low heat, melt the butter with the honey, maple syrup, and cinnamon, whisking until smooth and combined.
As soon as the knots come out of the oven, brush the warm spiced honey butter generously over the top of each one. The glaze will soak in, creating a soft, flavorful sheen. Sprinkle immediately with a tiny pinch of flaky sea salt, if desired. Let cool on the pan for 5 minutes before serving warm.
Chef’s Notes & Tips
Yeast Note: If using active dry yeast, proof it in the warm milk and sugar as described. Instant yeast can be mixed directly with the dry ingredients.
Flour: Bread flour gives the best chew and structure, but all-purpose flour can be used in a pinch. The dough may be slightly softer.
Make Ahead: Shaped knots can be covered and refrigerated after the second rise for up to 24 hours. Let them sit at room temperature for 30 minutes before baking. Baked knots freeze beautifully for up to 2 months. Reheat in a 300°F oven until warm.
Serving Suggestion: For an extra indulgence, serve with a side of cream cheese frosting for dipping.
Nutritional Information (Per Knot)
Calories: ~280 kcal
Total Fat: 8g
Saturated Fat: 4.5g
Cholesterol: 35mg
Sodium: 220mg
Total Carbohydrates: 46g
Dietary Fiber: 2g
Sugars: 12g
Protein: 6g