Whole Wheat Salted Pumpkin Spice Knots

Homemade pumpkin spice filled homemade pizza dough is the secret to these delicious whole wheat salted pumpkin spice knots!

Yesterday the weather showed its first signs of fall.

I can’t say that I minded pulling on a pair of jeans, a sweatshirt and slipping on ballet flats. I love summer but it just feels right, ya know?

It held steady at a chilly 55 degrees all day long. Even though I locked up the windows, made copious amounts of coffee,  I was starting to get chilled to the bone [drama] and I absolutely refuse to turn the furnace on in September, especially when just the day before was 70-something, so instead I baked.

This past Tuesday I made us pizza for dinner. I was a machine in the kitchen, whipping up a batch of classic pizza dough for us and a batch of whole wheat dough just so I could make these knots. Flour was everywhere.

These cute little knots are like the sweet version of garlic knots, and you KNOW how good those are. Just imagine everything good about fall mixed with butter and baked in tender, whole wheat dough with a finishing sprinkle of salt. That is what these knots are. Fall in your mouth.

Now I guess in a way you could call this post a two-for {err -um two-fer?}. I’m sharing my recipe for a homemade pumpkin spice blend {no more store bought for you!} and you also get a recipe to make these uber buttery spiced knots. Just picture it… this weekend, that perfect cup of coffee with these salted pumpkin spice knots? You just got a little excited didn’t you? Or was that me? And you know since these are whole wheat that they’re nutritious.

Okay-yeah-no, they’re not. Not at all. Sorry not sorry.

Calories-shmalories. I can’t think of a better way to kick off autumn then with carbs, butter and sugar. Can you?

Let’s make these pumpkin spice knots, shall we?

In a medium bowl, measure and add the pumpkin pie spice.

Next throw in 2 sticks softened butter.

And then blend until well combined. I can think of 5o things I want to smother this pumpkin spice butter over. Pancakes…yes. Toast… yes. Waffles… yes-yes. Seriously dying over the smearing possibilities with this butter.

After I pulled the dough out of the fridge I let it come to room temperature and finish any rising it still had left to do…

Then I punched it down, pressing out all the air.

Then I dusted a clean surface, aka my counter top with flour and started rolling out the dough.

Keep rolling until you have a giant rectangle. It doesn’t have to be a precise measurement… just big.

Divide the spiced butter in half and plop one half on one half of the dough. How many half’s did I get in that one nonsensical sentence? Three? Good gravy.

Spread it thin and evenly over the dough. It sort of looks like refried beans here doesn’t it? SO not refried beans

Next just fold the non-buttered side over the buttered side.

Next cut the dough in half. My inner Virgo made me trim the loose dough so there could be a uniform edge. #issues

Then just cut each halve into 8 or 9 strips… leaving you with a total of 16 or 18.

Now comes the fun part!!!

FYI this is a pretty lame attempt at explaining how to make knots. But here we go: Start by wrapping the dough around your first three fingers. Think- finger scarf. {hey, I warned you.}

Then pull the one side up through the center.

So now it looks like a pretzel…

But when you pull the ends behind the knot, you get this. Now you have 17 more to make. 

Place the pretty knots on a lined sheet pan and slide it into a preheated 375° oven for 18 to 20 minutes.

NOTE: Some of the butter will melt out and start o fill the pan a smidge. But trust me on this.. it’s A-Okay.

Next, place the remaining butter in a small saucepan and heat over low until melted.

Good gravy… this is going to be glazed over those knots.

AH! Here they are! So unbelievably gorgeous and they smell AMAZING!

While these beauts are hot start to brush them generously with the melted pumpkin spice butter. This really should be illegal.

Wait for it. Waaaaait for it….

A pinch of salt seals the DEAL on these. For the love of all thing sweet and a tad bit salty.

I heart you.

I literally took 687 pictures of these knots. Give or take.

Okay so let’s talk. Here’s the pumpkin spice knots break down.

As they cool the sugar hardens. Which means there’s this crispy texture on the outside that when you bite into it. The spice is perfection. So is the butter, which is to be expected, and the salt is the tiara on this queen of a treat.

Is it breakfast yet?

Enjoy! And if you give this Pumpkin Spice Knots recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 16 -18

Whole Wheat Salted Pumpkin Spice Knots

Pizza dough is transformed into buttery, sugary, pumpkin spiced knots!

Prep Time: 35 minutes mins

Cook Time: 20 minutes mins

Additional Time: 5 minutes mins

Total Time: 1 hour hr

Ingredients

Pumpkin Pie Spice:

• 2 tablespoons ground cinnamon
• 2 tablespoon ground nutmeg
• 2 teaspoons ground ginger
• 1-1/2 teaspoon allspice

FOR MAKING THE KNOTS:

• 1/2 cup sugar
• 1 1/2 tablespoons of Pumpkin Pie Spice
• 1 stick unsalted butter, softened
• 1 stick salted butter, softened
• 1 recipe Whole Wheat Pizza Dough
• kosher salt

Instructions 

• While dough is rising on the counter, preheat oven to 375 degree and make the pumpkin pie spice.
• In a medium bowl, combine 1-1/2 tablespoons of the pumpkin pie and 1/2 cup sugar. Add in both sticks of softened butter and blend until thoroughly combined. Store the extra pumpkin spice for another use.
• Punch down risen dough. On a floured surface, use a rolling pin to roll out a large rectangle. Spread half of the pumpkin spice butter on half of the dough in a thin even layer. Fold the other half over top of the butter side. Use a pizza cutter and divide the dough in half. Cut each half into 8 or 9 strips.
• Tie each strip into a knot, tucking the ends behind the knot and place on a parchment or silicon lined sheet pan. Repeat with remaining strips.
• Bake knots in preheated oven for 18-20 minutes or until light golden brown in color. Mean while melt the remaining spiced butter in a small saucepan over low heat until melted.
• Generously brush freshly baked knots with melted butter using a pastry brush. Serve warm and enjoy!

Author: Laurie McNamara

Course: Breads & Baked Goods