Pumpkin Spice All The Things

Changing leaves, sweater weather, campfires, and all things Pumpkin Spice, these are a few of my favourite things. While I'm sad to see summer go (especially such a short-lived one here on the island) I'm happy to be baking with pumpkin again! Pumpkin pie may be one of my all-time favourite fall desserts but I wanted to try and branch out a bit this year, find ways to get as much pumpkin spice into my life as I could without going bankrupt at Starbucks. 

With that I give you my Pumpkin Spice Pull-Apart Bread. Sort of like a deconstructed cinnamon roll and guaranteed to be a fall favourite for any pumpkin lover. I know it looks like there's a lot going into these but it's really quite simple, just a few steps and a bit of waiting. Start with your favourite sweet dough (for me that's Michael Smith's Cinnamon Bun dough) and then once it's been rolled out spread it with a mixture of pumpkin, butter, brown sugar, and pumpkin pie spice. Slice that up into chunks and stack them up in two loaf pans. Bake, cool on a rack, and then drizzle with deliciousness (powdered sugar, vanilla, milk), pull apart and devour!

Pumpkin Spice Pull-Apart Bread

For the Pumpkin Pie Spice (from The Kitchn)
1 tbsp cinnamon
2 tsp ground ginger
1/2 tsp allspice
1/2 tsp cloves
1/2 tsp mace
1/2 tsp nutmeg

For the Sweet Dough
1/2 C softened butter
1 C milk
1/2 C brown sugar
2 tbsp vanilla extract
1 tsp salt
5 C all-purpose flour
2 1/4 tsp (8oz packet) instant yeast
4 eggs

For the Filling
1/2 C softened butter
1 C pumpkin purée
1 C brown sugar
2 tbsp pumpkin pie spice

For the Glaze
1/4 C milk
1 1/2 C powdered sugar
1 tsp vanilla extract

1. In a small bowl mix together all the spices for the pumpkin pie spice and set aside.

2. For the dough start by warming the milk, butter, brown sugar, salt, and vanilla in a small pot. Stir until it all melts together.

3. In the bowl of a stand mixer place half the flour and the yeast. Slowly add the milk mixture and mix with the paddle attachment until smooth. Add the eggs one at a time, making sure each has thoroughly been incorporated before proceeding. Switch to the dough hook and gradually add the rest of the flour.

4. Remove to a floured surface and gently knead until a soft dough forms, and is no longer sticky to the touch, about 5 mins. Place dough in a lightly greased bowl, cover and place somewhere warm and dry until doubled in size (up to 2 hrs).

5. Prepare the filling by placing all ingredients in a food processor and blending until smooth (taste to see if you need a bit more pie spice). Set aside.

6. Once it has risen dump the dough out onto a floured surface and roll out into a long rectangle (roughly 18"x12"). Spread the filling from edge to edge (no need to leave a gap along the edge). You probably won't need to use the full amount but it will depend on how far you roll out the dough and how thick you want the filling to be.

7. Using a pizza cutter (or a knife) cut the dough into long strips and those strips into smaller rectangles/squares. Perfection really doesn't matter here. In fact hodgepodge sizing is welcome. *a note that I went and cut my squares into rectangles right after I took the photo (above)

8. Lightly grease two loaf pans. Stand them on end and stack the slices of dough inside. Once filled give a slight shake to help settle the pieces. Cover with a towel and set aside to puff up a bit while you heat the oven.

9. Preheat the oven to 350F. Bake both pans side by side, rotating halfway, for 40-45 mins.

10. Once the rolls have cooled on a rack for a while stir together the ingredients for the glaze and pour over the loaves. Serve immediately and enjoy!

I would love to see what you've been making. Share your posts on Instagram with #ragebake !