Spiced Pumpkin Crunch Knots with Pumpkin Butter Filling

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These sweet and warming Spiced Pumpkin Crunch Knots with pumpkin butter filling are truly the perfect Fall treat! Homemade soft pumpkin sweet dough made with cinnamon, ginger, all spice, nutmeg, and a splash of vanilla. Then, swirled with sweet pumpkin butter and topped with the crunchiest spiced streusel. These knots are the perfect blend of pumpkin pie spice, pumpkin, and sweet brown sugar! Each and every bite will always leave you wanting more. These are best enjoyed warm, right out of the oven, while they’re still gooey and soft, with a morning (or afternoon!) cup of coffee on a chilly Fall day!

Tender and sweet, these pumpkin crunch knots deliver BIG on sweet pumpkin flavor. They might not be as rich and decadent as our Filled Pumpkin Doughnuts, nor as simple as our Pumpkin Cinnamon Rolls, but somehow…these sweet crunch knots meet just perfectly in the middle.

We originally published a version of sweet knots waaaaaay back in 2019, and it’s something that we make all the time. So, we thought it was time to finally share our favorite Fall bake. Between you and me, they are truly that perfect breakfast treat. Dare I say, better maybe even better cinnamon rolls! Plus, there are so many different variations between fillings and toppings, that you could make a different pumpkin treat every day.

What Are Pumpkin Knots?

Pumpkin knots, or pumpkin crunch knots, are a type of treat made from sweet dough (a yeasted dough made with the additions of milk, eggs, and butter) flavored with pumpkin. The filling can vary from cinnamon sugar to pumpkin butter or even apple butter!

But the real thing that separates these from any other yeast-risen treat is how they are assembled. Filled, folded, and cut, these knots are…well, knots! Made similarly to pretzels, these pumpkin knots are twisted and tied into knots to create their iconic shape.

Reasons You Will Love These Pumpkin Knots

• We know pumpkin! From our best-ever pumpkin pie to our pumpkin coffee cake, we know just the right blends of spices and flavors to create the best ever pumpkin treats.
• This recipe conveniently uses one can of pumpkin purée!
• Tender, sweet, with just the right amount of crunch. Every bite is the perfect combination of textures and flavors.
• Filled with homemade pumpkin butter!
• A real crowd pleasing breakfast/brunch/snack for Fall.

Tools & Equipment You May Need

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Ingredients To Make The Best Pumpkin Knots (& Why!)

Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.

For The Pumpkin Butter

• Pumpkin Purée – lends a nice deep color and flavor while making this butter silky smooth.
• Granulated Sugar – adds sweetness.
• Brown Sugar – adds sweetness AND flavor! Since brown sugar has molasses, it adds a delicious undertone to every bite.
• Pumpkin Pie Spice – is the perfect blend of spices to make this pumpkin butter extra delicious!
• Fresh Apple Cider – is our secret ingredient! This not only adds a hint of flavor, but also keeps the pumpkin from burning while it cooks down.

For The Dough:

• All-Purpose Flour – has just the right amount of protein for these pastries. It adds strength to the dough by absorbing moisture and forming gluten.
• Granulated Sugar – promotes browning, adds sweetness, and helps to make these pastries tender.
• Instant Yeast – is the leavening agent. It creates lift and gives this dough its beautiful structure. It does not need to be rehydrated before using.
• Pumpkin Pie Spice – is the perfect blend of spices to add the just the right touch of warming spice to the dough while enhancing the flavor of the pumpkin.
• Salt – enhances the flavor and helps the dough hold its shape.
• Salted Butter – adds a buttery richness to this dough.
• Whole Milk – is the main liquid that develops the protein in the flour. It also has the perfect amount of fat to contribute to the tenderness of this dough.
• Large Egg – is a binder that also adds moisture and structure.
• Pumpkin Purée – adds a delicious pumpkiny flavor as well as a beautiful color to this dough.

For The Topping:

• Granulated Sugar – adds sweetness.
• Pumpkin Pie Spice – gives the dough a subtle spice flavor.

For The Crunch:

• Brown Sugar – creates a sweet and delicious crunch!
• All-Purpose Flour – keeps the sugar from dissolving.
• Pumpkin Pie Spice – adds just the right amount of flavor.
• Salted Butter – melted and combined with brown sugar creates a delicious crunch on top of each of these pastries.

How To Make Pumpkin Crunch Knots (Step-by-Step!)

Step 1: Make filling

Combine pumpkin, sugars, spice, and cider in a medium saucepan. Cook and stir over medium heat for 15 minutes. Set aside.

Step 2: Prepare dough

Combine flour, sugar, yeast, spice, and salt in the bowl of a stand mixer fitted with dough hook.

In a small saucepan, heat milk and butter until butter melts. Remove from heat. Cool to between 120℉ and 130℉.

With mixer on low, pour milk mixture over dry ingredients.

Add pumpkin and egg. Mix to a rough dough, about 1-2 minutes. Knead until dough is smooth and cleans the bowl, about 8-10 minutes.

Step 3: Prove

Turn dough into prepared container. Cover and let rise in a warm place until doubled in bulk, about 90 minutes.

Step 4: Make toppings

In a small bowl, stir together sugar and pumpkin pie spice. Set aside.

In a small bowl, combine sugar, flour, spice, and butter. Mix well. Set aside.

Step 5: Roll and fill

Turn dough out onto a floured surface. Roll into an 18 inch square.

Spread pumpkin butter over top of dough.

Fold dough in half. Using a pizza cutter, or a sharp knife, cut dough into 18 one inch strips.

Step 5: Shape and bake

Working with 1 strip at a time, turn seam side up. Tie in a loose knot. Tuck ends under. Place on prepared pan. Repeat with remaining dough strips.

Sprinkle each knot with ½ teaspoon topping. Top each knot with 1½ teaspoons crunch. Bake for 17 minutes, until starting to brown.

FAQ’s and Troubleshooting

How To Store

Once these pastries have cooled, they can be kept in an air-tight container or in a zip-top bag at room temperature for 2-3 days. They can also be refrigerated for up to a week!

If you would like to keep them longer, place pastries in a freezer safe bag and place in the freezer for 3-4 months.

Substitutions

• Store-bought pumpkin butter can be used for the filling.
• Cinnamon makes a great substitute for pumpkin pie spice!

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Expert Tips

• Be sure to stir the pumpkin butter constantly! You don’t want it to burn.
• The pumpkin butter mixture will be thick when you first stir it together. Cooking it really doesn’t change the consistency that much, but it really helps meld all the flavors together.
• Check your yeast and make sure it’s in-date.
• Do not use pumpkin pie filling for this recipe. You need pumpkin purée.
• If milk mixture does accidentally boil, don’t worry! You haven’t hurt it. It just takes longer to cool down this way. Just give it time to cool to 120-130 degrees before pouring it into the dry ingredients.
• Don’t have a big enough lidded container to allow the dough to rise? You can put the dough in a glass bowl sprayed with cooking spray and cover it with plastic wrap!
• It’s best to use an offset spatula to spread the filling across the dough.
• When shaping the knots, use the images above to help! It’s best to think of shaping them as tying them like a pretzel.

When you make these Spiced Pumpkin Crunch Knots with Pumpkin Butter Filling, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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