Pumpkin Twists

  • These Pumpkin Twists are a wonderful breakfast treat, full of pumpkin and spice. Then drizzled with a cream cheese frosting.

    Oh, how I wish I still had some of these stashed away somewhere because they were wonderful!

    My husband actually was the reason I made these pumpkin twists.  He came up with the idea of making a pumpkin roll.  Then he thought twists would be better so I couldn’t turn down the idea (and they sounded really good to me too 🙂 )

    Pumpkin Twists- These are a wonderful breakfast treat, full of pumpkin and spice. Then drizzled with a cream cheese frosting. | Countryside Cravings

    Plus, pumpkin is in full force right now and FINALLY it is fall here in Colorado!  YEAH!!!!  I was so ready for cooler weather and soups and comfort foods!  Maybe it’s my pregnancy cravings kicking in or maybe it’s the change of season.  Whichever, I am ready for the change in foods!!

    Mostly because I love fall baking—– and Christmas baking.

    Oh my!

    Just typing that made me realize Christmas is pretty much right around the corner!!  I better start planning now so I can get ahead.

    Okay a little about these twists.  There is pumpkin in the dough along with nutmeg, ginger and cloves.  The dough itself smelled heavenly.  But to kick it up a notch (I watched too much Emeril as a kid 🙂 ) the filling has more pumpkin spice and cinnamon.  I think nuts would also be lovely in this filling as well.  Just a suggestion though.  But what ties these all together is that wonderful cream cheese frosting.  These do require a little time to make but it is sooo worth it.

    ***Also, if you would like to see how I folded the dough for these twists visit my cinnamon twists.

    Pumpkin Twists- These are a wonderful breakfast treat, full of pumpkin and spice. Then drizzled with a cream cheese frosting. | Countryside Cravings

    Pumpkin Twists
    Prep Time
    1 hr
    Cook Time
    17 mins
    Total Time
    1 hr 17 mins
     
    These Pumpkin Twists are a wonderful breakfast treat, full of pumpkin and spice. Then drizzled with a cream cheese frosting.
    Course: Bread, Breakfast, Rolls
    Servings: 22
    Author: Countryside Cravings
    Ingredients
    • 2/3 cup warm milk 110 degrees F
    • 2 1/4 teaspoons dry active yeast
    • 2/3 cup warmed canned pumpkin
    • 1 large egg
    • 1/4 cup brown sugar
    • 3 tablespoons butter softened
    • 1 teaspoon salt
    • 4 cups bread flour
    • 1/2 teaspoon nutmeg
    • 1/4 teaspoon ginger
    • 1/4 teaspoon clove
    • Filling
    • 4 tablespoons butter softened
    • 1/2 cup sugar
    • 1 tablespoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/4 teaspoon ginger
    • 1/4 teaspoon clove
    • Icing
    • 6 oz. cream cheese softened
    • 1 2/3 cups powdered sugar
    • 2 tablespoons milk
    Instructions
    1. In a small bowl add the yeast and 1/4 cup of the warm milk. Stir to combine and set aside.
    2. In the bowl of your stand mixer add in the remaining milk, canned pumpkin, egg, sugar, butter and salt. Mix well. In a small bowl combine the flour, nutmeg, ginger and clove. Add in the flour mixture and proofed yeast to your mixing bowl with the pumpkin and mix until combined. Switch to the dough hook and knead for 10 minutes. While kneading your dough it should start to form a ball and leave the sides of the bowl. If it is too wet it will not do this and you will need to add more flour. Add in small amounts of flour until it is just slightly sticky to the touch. Continue kneading. Let rest covered for 15-20 minutes in a warm area.
    3. Preheat oven to 350 degrees F. Grease two baking sheets and set aside.
    4. Roll out the dough to roughly a 22"x14" inch rectangle. Brush the dough with the 4 tablespoons softened butter. In a small bowl combine the sugar, cinnamon, nutmeg, ginger and clove then sprinkle over the buttered dough.
    5. Fold dough in half and cut into 1 inch strips. Gently twist each strip before placing on prepared baking sheet. Bake for 15-17 minutes or until lightly golden. Cool before drizzling with icing.
    6. Icing
    7. Combine all the icing ingredients until smooth. Drizzle over cooled twists.
    Recipe Notes

    If you need a visual on how to fold the dough visit my cinnamon twists.
    *When proofing bread I like to preheat my oven to 175 degrees F then turn it off and set my dough in the warm oven. It helps it to proof faster. Also if you don't have a stand mixer just use a large bowl to mix up your dough and turn it out onto a floured surface to knead. Knead until your dough becomes smooth and springy.


    Pumpkin Twists- These are a wonderful breakfast treat, full of pumpkin and spice. Then drizzled with a cream cheese frosting. | Countryside Cravings

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