Spiced Pumpkin Butter Knots

There’s something undeniably comforting about baking with pumpkin when the leaves begin to turn and the air grows crisp. Every fall, my kitchen becomes a place of sweet nostalgia and warm aromas, and these Spiced Pumpkin Butter Knots are always at the heart of it. Inspired by the cinnamon rolls my grandmother used to bake every October, this recipe blends the velvety richness of pumpkin with the bold, familiar notes of cinnamon, nutmeg, and cloves.

The shape of these knots carries meaning too. Twisting the dough into soft knots reminds me of braided bread traditions in many cultures—symbolizing unity, warmth, and the gathering of loved ones. These are the kinds of treats you bring to a harvest gathering, serve at a cozy brunch, or enjoy with a hot cup of cider while wrapped in your favorite blanket.

What makes these pumpkin butter knots special is how tender they are on the inside, lightly crisp on the outside, and blanketed in a spiced butter glaze that tastes like autumn in every bite. Whether you’re a seasoned baker or just starting your journey, this recipe offers the perfect mix of comfort and creativity.

Why You’ll Love This Recipe:

• Fall in every bite: Rich with pumpkin purée and warm spices.
• Soft and pillowy texture: Thanks to a lightly enriched dough and second rise.
• Make-ahead friendly: Can be shaped the night before and baked fresh in the morning.
• Perfect for gatherings: A stunning centerpiece for brunches, potlucks, or Thanksgiving.

Print

INGREDIENTS YOU’LL NEED:

For the Dough:

• 3 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• ¼ cup warm milk
• 2 tablespoons unsalted butter, melted
• ⅓ cup pumpkin purée
• 1 egg
• ¼ cup granulated sugar
• ½ teaspoon salt
• ½ teaspoon cinnamon

For the Spiced Butter Filling:

• 4 tablespoons unsalted butter, softened
• ¼ cup brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves

For the Glaze:

• 2 tablespoons unsalted butter, melted
• 2 tablespoons powdered sugar
• Pinch of cinnamon

HOW TO MAKE SPICED PUMPKIN BUTTER KNOTS:

There’s something incredibly soothing about working with dough, especially when it’s gently spiced and rich with pumpkin. Follow these steps to bring this cozy recipe to life.

STEP-BY-STEP INSTRUCTIONS:

1. Activate the Yeast
   In a small bowl, stir the yeast into warm milk with a pinch of sugar. Let it sit for 5–10 minutes until frothy. This is the yeast coming to life and readying your dough for a fluffy rise.
2. Mix the Dough
   In a large bowl, combine flour, sugar, salt, and cinnamon. Add the pumpkin purée, egg, melted butter, and the activated yeast mixture. Stir until a soft dough forms.
3. Knead & Rise
   Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
4. Prepare the Spiced Filling
   While the dough rises, mix the softened butter, brown sugar, cinnamon, nutmeg, and cloves until creamy.

1. Shape the Knots
   Roll the dough into a rectangle, about 12×10 inches. Spread the spiced butter evenly across. Fold the dough in half lengthwise and cut into 8–10 strips. Twist each strip and tie into a loose knot.
2. Second Rise
   Place knots on a lined baking sheet, cover lightly with a towel, and let them rise again for 20–30 minutes. Preheat the oven to 350°F (175°C).
3. Bake
   Bake for 15–18 minutes, or until golden brown and the tops are lightly crisp.
4. Glaze & Serve
   Whisk together melted butter, powdered sugar, and a pinch of cinnamon. Brush over warm knots right after baking for a sweet, aromatic finish.

HELPFUL TIPS:

• Pumpkin Purée Tip: Use plain canned pumpkin, not pumpkin pie filling, for better control over sweetness and spices.
• Make Ahead: Shape the knots and store them covered in the fridge overnight. Let them come to room temperature before baking the next morning.
• Glaze Variations: Try a maple glaze for an extra autumn touch.
• Add Crunch: Sprinkle chopped pecans on top before baking if you like a bit of texture.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 40 minutes (includes rising)
• Yield: 8–10 knots
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

You can double the batch and freeze half of the baked knots. Just reheat them in a low oven and glaze after warming.

NUTRITIONAL INFORMATION (Per Serving – Approximate):

• Calories: 210
• Fat: 9g
• Carbohydrates: 29g
• Sugar: 10g
• Protein: 4g
• Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Can I use instant yeast instead of active dry yeast?
Yes! You can substitute it directly, but you can skip the blooming step—just mix it into your dry ingredients.

Can I freeze these knots?
Absolutely. Freeze them after baking and cooling. Reheat in the oven at 300°F for 8–10 minutes.

Can I make these without eggs?
Yes, replace the egg with ¼ cup of plain yogurt or applesauce. It may slightly alter the texture but will still be delicious.

STORAGE INSTRUCTIONS:

Store spiced pumpkin butter knots in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and reheat before serving. Freeze for up to 2 months.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Mexican Chocolate Milk Cake
• Chocolate Orange Layer Cake with Ganache
• Mint Chocolate Brownies
• Raspberry Chocolate Lava Cupcakes

CONCLUSION:

There’s something magical about baking during the fall—when cinnamon-scented air fills the kitchen and warm bread comes out of the oven golden and soft. These Spiced Pumpkin Butter Knots are more than a recipe—they’re an invitation to slow down, gather, and savor. Whether you’re baking for a weekend breakfast or adding something special to your holiday table, these knots bring a touch of autumn comfort to every bite. Happy baking!