As the air turns crisp and the leaves start to color, it’s time to bring cozy fall flavors into your kitchen. These Pumpkin Pecan Sticky Buns are the perfect way to do just that. These sticky buns will become a seasonal favorite with a soft, spiced dough, a rich pumpkin filling, and a delectable pecan topping. Follow this detailed recipe to create a batch of these irresistible treats.

You’ll need:

Dough:

• Cooking spray
• 2 1/4 tsp or 1 (1/4-oz.) package active dry yeast
• 1/2 cup whole milk
• 4 3/4 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 2 tsp kosher salt
• 1 tsp pumpkin pie spice
• 1 large egg
• 1 cup pumpkin puree
• 4 tbsp unsalted butter, softened

Filling:

• 3/4 cup light brown sugar
• 1/2 cup finely chopped pecans
• 2 tsp pumpkin pie spice
• 1/2 tsp kosher salt
• All-purpose flour for dusting
• 3 tbsp unsalted butter, melted

Topping:

• 3/4 cup (1 1/2 sticks) unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup honey
• 1 tsp pure vanilla extract
• 1 cup coarsely chopped pecans

To make:

Making the Dough:

Grease a medium bowl with cooking spray. Sprinkle the yeast over the milk in a small bowl or liquid measuring cup. Let sit until frothy, about 10 minutes.

Combine the flour, brown sugar, salt, and pumpkin pie spice in the large bowl of a stand mixer fitted with the dough hook. Add the egg, pumpkin puree, and yeast mixture. Beat on medium until a dough forms and a few dry streaks remain.

Increase the mixer speed to medium-high and add the butter, 1 tablespoon at a time, beating to blend after each addition, until a smooth dough forms, about 5 minutes. The dough will still be slightly sticky but should slap the sides of the bowl and not stick.

Transfer the dough to the prepared bowl, cover it, and let it rise in a warm spot until doubled in size, about 1 to 1 1/2 hours. (If desired, you can refrigerate the dough at this point before letting it rest. Bring to room temperature and let it double in size before proceeding to the next step.)

Making the Filling:

In a medium bowl, mix together the brown sugar, chopped pecans, pumpkin pie spice, and salt.

Turn the dough onto a lightly floured surface and dust with more flour. Roll the dough into an 18″x14″ rectangle. Brush with the melted butter, then sprinkle with the brown sugar mixture, lightly pressing to adhere.

Starting on a long end, tightly roll the dough into a log. Cut into 12 pieces about 1 1/2″ wide. If the dough feels too warm or is hard to work with, refrigerate for about 15 minutes, then cut.

Preheat your oven to 400°F.

Making the Topping:

In a medium saucepan over medium heat, cook the butter, brown sugar, honey, and vanilla, stirring occasionally, until smooth and the butter is melted, about 3 minutes. Pour into a 13″x9″ baking pan and top with the chopped pecans.

Arrange the rolls in the pan, spacing them about 1/2″ apart. Cover and let rise again until doubled in size, about 30 minutes.

Bake the buns until golden brown, 20 to 25 minutes. Let cool for 10 minutes, then turn out onto a cutting board and serve warm!

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As the crisp autumn air sets in and pumpkin season is in full swing, there’s no better way to celebrate than with a batch of delightful Pumpkin Hand Pies. These mini pies are adorable and bursting with the warm flavors of pumpkin and spices. They’re perfect for sharing at fall gatherings or as a cozy dessert at home. Follow this simple recipe to create a batch of these delicious treats!

Ingredients:

• 1 (2-count) package refrigerated pie crust
• 1 cup pumpkin puree
• ⅓ cup light brown sugar, packed
• 2 tablespoons heavy cream
• 1 ½ teaspoon pumpkin pie spice, divided use
• ¼ teaspoon salt
• 1 large egg
• 2 tablespoons coarse sugar (optional)

Instructions:

1. Preheat your oven to 400°F. Line two large baking sheets with parchment paper and set them aside.
2. Gently unroll the pie crusts onto a lightly floured surface. Using a rolling pin, gently roll out the dough to remove any creases, being careful not to roll too thin.
3. Using a 3 ½-inch pumpkin-shaped or similar cookie cutter, cut out as many shapes as possible from each pie crust. You should get about nine pumpkin cutouts from each roll, making 18. Place the cutouts on the prepared baking sheets and refrigerate them while you prepare the filling. If needed, re-roll the scraps to cut out more shapes.
4. In a medium bowl, combine 1 cup of pumpkin puree, ⅓ cup of packed light brown sugar, 2 tablespoons of heavy cream, 1 teaspoon of pumpkin pie spice, and ¼ teaspoon of salt. Mix until well blended.
5. Remove the pumpkin cutouts from the refrigerator. Place about 2 tablespoons of pumpkin filling in the center of 9 of the cutouts, leaving a ⅓-inch border around the edges.
6. Using a small knife, cut four curved slits in the remaining 9 cutouts to resemble pumpkin ridges.
7. In a small bowl, lightly beat the egg with a splash of water to create an egg wash. Brush the edges of the filled pumpkins with the egg wash. Place the cut-out tops over the filling, matching the edges. Lightly press the seams together with your fingers, then crimp the edges with a fork to seal.
8. Brush the tops of the pies with the remaining egg wash. If desired, mix the coarse sugar with the remaining ½ teaspoon of pumpkin pie spice and sprinkle over the tops for extra sweetness and spice.
9. Bake the hand pies in the oven for 15-20 minutes or until the crusts are golden brown. Allow the pies to rest on the baking sheet for 5 minutes before serving.

Serve these delightful Pumpkin Hand Pies warm or at room temperature. They are perfect for a cozy dessert, a festive party treat, or a special breakfast. Pair them with a cup of hot cider or your favorite fall beverage for the ultimate autumn experience.

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As the leaves turn to shades of orange and the air grows crisp, there’s nothing quite like a warm, comforting drink to cozy up with. This Pumpkin Spice Hot Chocolate is the perfect blend of rich chocolate and fall flavors, making it an ideal treat for chilly evenings. Follow this simple recipe to create a delicious beverage that will become a seasonal favorite for the whole family!

You’ll need:

• ½ cup milk
• ⅓ cup heavy whipping cream
• ¼ cup milk chocolate chips
• 1 teaspoon cocoa powder
• 1 ½ teaspoons pumpkin puree
• ¼ teaspoon pumpkin pie spice
• ¼ cup whipped cream
• 1 pinch ground cinnamon
• 1 pinch ground nutmeg

To make:

In a medium-sized saucepan, whisk together ½ cup of milk, ⅓ cup of heavy whipping cream, ¼ cup of milk chocolate chips, and 1 teaspoon of cocoa powder. Place the saucepan over medium heat.

Whisk the mixture over medium heat until the chocolate chips have melted completely and the hot chocolate is smooth, about 3-5 minutes.

Once the hot chocolate is smooth, stir in 1 ½ teaspoons of pumpkin puree and ¼ teaspoon of pumpkin pie spice. Mix until the pumpkin and spice are fully incorporated into the hot chocolate, creating a delightful pumpkin spice flavor.

Pour the hot chocolate into two mugs. Top each mug with a generous dollop of whipped cream. To finish, sprinkle a pinch of ground cinnamon and ground nutmeg over the whipped cream.

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Fresh summer strawberries are the star of this delightful homemade strawberry shortcake recipe. With crumbly biscuits, luscious whipped cream, and juicy strawberries, this dessert is perfect for any summer cookout.

You’ll need:

Strawberries

• 6–7 cups quartered strawberries
• 1/4 cup + 2 tablespoons granulated sugar, divided
• 1 teaspoon pure vanilla extract

Whipped Cream

• 1 cup heavy cream

Biscuits

• 2 and 3/4 cups all-purpose flour, plus extra for hands and work surface
• 1/4 cup granulated sugar
• 4 teaspoons aluminum-free baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 3/4 cup unsalted butter, cold and cubed
• 1 cup cold buttermilk
• 2 tablespoons heavy cream or buttermilk
• Coarse sugar for sprinkling

To make:

1. Marinate the Strawberries: In a large bowl, stir together the quartered strawberries and 1/4 cup (50g) granulated sugar. Cover and set in the refrigerator to allow the strawberries to release their delicious juices.
2. Preheat Oven: Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat, or use a 10-inch cast iron skillet.
3. Mix Dry Ingredients: In a large bowl or food processor, combine the flour, granulated sugar, baking powder, baking soda, and salt. Whisk or pulse until well mixed.
4. Cut in Butter: Add the cubed cold butter to the dry ingredients. Use a pastry cutter or pulse in the food processor until the mixture resembles coarse crumbs. If using a food processor, transfer the mixture to a large bowl.
5. Add Buttermilk: Pour the cold buttermilk over the mixture. Gently fold together with a large spoon or silicone spatula until the dough starts to come together. Do not overwork the dough.
6. Shape the Dough: Pour the dough onto a floured work surface. With floured hands, gently bring the dough together. Flatten into a 3/4-inch thick rectangle. Fold one side into the center, then the other side. Turn the dough, flatten, and repeat the folding process two more times.
7. Cut Biscuits: Flatten the dough into a final 3/4 inch thick rectangle. Use a 2.75 or 3-inch biscuit cutter to cut out biscuits. Arrange them close together on the prepared baking sheet or skillet.
8. Brush and Sprinkle: Brush the tops with 2 tablespoons of heavy cream or buttermilk and sprinkle with coarse sugar.
9. Bake: Bake for 18-22 minutes until the biscuits are golden brown. Let them cool in the pan for at least 10 minutes before assembling.
10. Whip the Cream: In a medium bowl, using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 tablespoons granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.
11. Assemble: Slice the cooled biscuits in half. Layer with strawberries and their juices, followed by a generous dollop of whipped cream. Serve immediately and enjoy!

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