Ingredients
Scale
- Dough:
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water
- 1 cup canned pumpkin puree
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 1/2 to 4 cups all-purpose flour
- Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, dissolve yeast in warm water and let it sit for 5 minutes until foamy.
- In a large bowl, combine pumpkin puree, warm milk, melted butter, sugar, salt, and spices.
- Add the yeast mixture to the pumpkin mixture and stir well.
- Gradually add flour, one cup at a time, until a soft dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
- For the filling, beat cream cheese, powdered sugar, and vanilla until smooth.
- Punch down the dough and roll it out into a rectangle.
- Spread the cream cheese mixture over the dough.
- Cut the dough into squares and stack them in a loaf pan.
- Let rise for another 30 minutes.
- Bake at 350°F for 40-45 minutes until golden brown.
- Cool slightly before serving.
Notes
For best results, use fresh pumpkin spices and serve warm with coffee.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 10g
- Fat: 12g
- Carbohydrates: 35g
- Protein: 5g