The secret to these unbelievably delicious **Whole Wheat Salted Pumpkin Spice Knots** lies in transforming humble homemade pizza dough into a masterpiece of autumn flavor, generously filled and brushed with a rich pumpkin spice blend. Prepare to fall in love with your new favorite fall treat!
Embracing the First Whispers of Autumn
Just yesterday, the air carried that unmistakable crispness, signaling the arrival of autumn. It was the kind of day that instinctively calls for a cozy pair of jeans, a soft sweatshirt, and comfortable ballet flats. While summer holds its own charm, there’s something undeniably right about this seasonal shift, a feeling of comfort that settles deep within. The temperature hovered around a brisk 55 degrees all day long. Despite sealing the windows and brewing endless cups of coffee, a distinct chill began to creep in – a dramatic chill, perhaps, but a chill nonetheless. Yet, turning on the furnace in September, especially after a seventy-degree day, felt entirely premature. My solution? Baking. And oh, what a solution it was!
This past Tuesday, a pizza night was in order. I found myself a whirlwind in the kitchen, effortlessly preparing a batch of classic pizza dough for our savory dinner. But my ambition didn’t stop there. Knowing the potential of this versatile dough, I also whipped up a batch of my favorite whole wheat pizza dough specifically for these incredible knots. Flour dusted every surface, a testament to the joyous culinary chaos that unfolded.
More Than Just Knots: A Symphony of Fall Flavors
Imagine the beloved savory garlic knots, but reinvented with a sweet, aromatic twist. That’s precisely what these charming little knots are – a sweet counterpart that will capture your heart. Envision all the comforting essences of fall, harmoniously blended with rich butter and baked into a tender, wholesome whole wheat dough, finished with a delicate sprinkle of salt that elevates every bite. These aren’t just pastries; they are “fall in your mouth,” a miniature celebration of the season’s finest flavors. The soft, chewy interior contrasts beautifully with a subtle crispness, making each knot an irresistible experience. They offer a warm, spiced hug in every mouthful, perfectly encapsulating the spirit of autumn baking.
In essence, this post is a delightful two-for-one (or “two-fer,” if you prefer!). First, I’m thrilled to share my coveted recipe for a homemade pumpkin spice blend. Say goodbye to store-bought mixes forever, as this DIY version will infuse your baking with unparalleled freshness and aroma. Secondly, you’ll receive the comprehensive guide to crafting these exceptionally buttery, perfectly spiced knots. Just picture this idyllic scene: a quiet weekend morning, a steaming cup of your preferred coffee, and a plate of these warm, salted pumpkin spice knots. Are you feeling that surge of excitement? Because I certainly am! And, of course, because they’re made with whole wheat, they must be nutritious, right?
Let’s Be Honest About Indulgence
Okay, let’s be absolutely clear: no, they’re not. Not in the slightest. And honestly, I’m not sorry about it. Calories be damned! I genuinely can’t conceive of a more delightful way to inaugurate the autumn season than with this glorious combination of comforting carbs, generous butter, and sweet, warming spices. Can you?
Crafting Your Autumn Masterpiece: Let’s Make These Pumpkin Spice Knots!
Get ready to transform simple dough into an extraordinary treat. The journey begins with preparing our aromatic pumpkin spice butter, a key component that infuses every part of these knots with incredible flavor.
Begin by measuring out the freshly made pumpkin pie spice into a medium-sized bowl. The vibrant scent will immediately fill your kitchen, a promise of the deliciousness to come.
Next, introduce two sticks of perfectly softened butter to the bowl. The butter should be pliable, allowing it to blend smoothly with the spices and sugar. This is where the magic really begins.
Blend these glorious ingredients together until they are thoroughly combined, forming a rich, fragrant spiced butter. As you mix, you’ll be imagining countless ways to use this incredible concoction. Pancakes? Absolutely. Toast? A resounding yes. Waffles? Oh, most definitely. The possibilities for smearing this divine butter are endless and utterly mouth-watering!
Once your whole wheat pizza dough has been pulled from the fridge, allow it to come to room temperature and complete any final rising it still has left. This step is crucial for achieving a tender, airy texture in your finished knots.
With the dough sufficiently rested and risen, gently punch it down, pressing out all the accumulated air. This action creates a more uniform texture and prepares the dough for shaping.
Dust a clean surface – your countertop works perfectly – with a generous amount of flour to prevent sticking. Now, it’s time to roll out the dough, shaping it into a large rectangle. Precision isn’t paramount here; the goal is simply a generously sized, workable rectangle.
Continue rolling until you achieve a truly expansive rectangle. Again, exact measurements are less important than having a large, flat surface to work with for our spiced butter filling. The bigger the rectangle, the more knots you’ll get!
Now for the star of the show: the spiced butter. Divide your fragrant butter mixture in half. Carefully “plop” one half onto one side of your rolled-out dough rectangle. This generous dollop of flavor is about to transform your dough.
Using an offset spatula or the back of a spoon, gently spread the spiced butter thinly and evenly over half of the dough. While it might bear a fleeting resemblance to refried beans at this stage – rest assured, it is most certainly NOT refried beans, but something far more delectable!
Carefully fold the unbuttered half of the dough over the buttered side. You now have a layered rectangle, ready for its transformation into individual knots.
Using a pizza cutter or a sharp knife, divide the dough in half down the middle. My inner Virgo often compels me to trim any slightly uneven edges for a perfectly uniform start. Just a little kitchen quirk!
Next, cut each of these halves into approximately 8 or 9 strips. This will leave you with a total of 16 to 18 individual strips, each destined to become a perfectly spiced knot.
Now Comes the Fun Part: Tying the Knots!
Don’t be intimidated by this step; it’s simpler than it looks, and even imperfect knots taste incredible!
Here’s a slightly less abstract way to think about tying these knots: Take one dough strip and wrap it around your first three fingers. Imagine you’re creating a little “finger scarf” for your hand. This forms the initial loop for your knot. Give it a gentle twist and crossover.
Then, carefully pull one end of the dough strip up through the center of the loop you’ve created. This action begins to form the classic knot shape.
At this point, your dough strip will resemble a pretzel. You’re almost there! It’s starting to take its final form, a testament to your budding knot-tying skills.
Finally, tuck both ends of the dough strip neatly behind the main body of the knot. Gently pull to secure it, and voilà! You’ve successfully tied your first whole wheat salted pumpkin spice knot. Now, you only have 17 more to go!
Carefully arrange your beautifully formed knots on a parchment paper or silicone-lined baking sheet. This ensures easy cleanup and prevents sticking. Slide the pan into your preheated 375°F (190°C) oven, and bake for approximately 18 to 20 minutes, or until they achieve a lovely golden-brown hue. You’ll notice some of the butter may melt out and pool slightly in the pan, but trust me, this is perfectly normal and absolutely A-Okay!
While your knots are baking, take the remaining spiced butter and place it in a small saucepan. Heat it gently over low heat until it’s completely melted and fragrant. This liquid gold will be the glorious glaze for our freshly baked treats.
Just imagine… this luscious, melted spiced butter is about to be brushed over those warm, tender knots. The anticipation is almost unbearable!
And here they are! Freshly pulled from the oven, these beauties are unbelievably gorgeous, their golden-brown crust promising a delectable interior. The aroma filling your kitchen right now is nothing short of AMAZING – a true olfactory delight that screams “autumn comfort.”
While these magnificent knots are still piping hot, generously brush them with the melted pumpkin spice butter using a pastry brush. The warm dough will eagerly soak up every ounce of that fragrant, buttery goodness. This step, quite frankly, should be illegal due to its sheer deliciousness.
Wait for it. Waaaait for it… the final, crucial touch.
A delicate pinch of coarse kosher salt seals the deal on these glorious creations. For the love of all things sweet with a perfect touch of salty contrast, this step is non-negotiable. The salt provides a brilliant counterpoint to the sweetness and warmth of the spices, creating a truly balanced and addictive flavor profile. My heart goes out to these knots – they are truly special.
I may have (literally) taken hundreds of pictures of these perfect knots. Every angle, every glisten, every sprinkle of salt – they were just too beautiful not to capture!
Alright, let’s talk about the complete experience of these pumpkin spice knots. As they cool, the sugar and butter on the outside gently harden, creating an irresistibly crispy, almost caramelized texture. When you take that first bite, you’re met with this delightful outer crunch, followed by the tender, chewy interior of the whole wheat dough. The warmth of the homemade pumpkin spice blend is absolute perfection, permeating every fiber of the dough. And the butter, as expected, is divine – rich, luscious, and deeply comforting. But it’s that final sprinkle of sea salt that truly crowns this queen of a treat, providing an exquisite balance that makes these knots utterly unforgettable. They are perfect for breakfast, brunch, or an indulgent snack.
Is it breakfast yet?
Enjoy! And if you give this **Whole Wheat Salted Pumpkin Spice Knots** recipe a try, please let me know! Snap a photo and tag me on Twitter or Instagram!
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Whole Wheat Salted Pumpkin Spice Knots
Ingredients
Homemade Pumpkin Pie Spice Blend:
- 2 tablespoons ground cinnamon
- 2 tablespoons ground nutmeg
- 2 teaspoons ground ginger
- 1-1/2 teaspoons allspice
For the Knots:
- 1/2 cup sugar
- 1 1/2 tablespoons of Pumpkin Pie Spice (from blend above)
- 1 stick unsalted butter, softened
- 1 stick salted butter, softened
- 1 recipe Whole Wheat Pizza Dough (homemade or store-bought, about 1 lb)
- kosher salt, for sprinkling
Instructions
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While your whole wheat pizza dough is resting or rising on the counter, preheat your oven to 375°F (190°C) and prepare your homemade pumpkin pie spice blend by mixing cinnamon, nutmeg, ginger, and allspice in a small bowl. Store any extra spice for future use.
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In a medium bowl, combine 1 1/2 tablespoons of your freshly made pumpkin pie spice with 1/2 cup sugar. Add both sticks of softened butter (one unsalted, one salted) and blend until the mixture is thoroughly combined and creamy. This is your fragrant spiced butter for the knots.
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Once your dough has risen, gently punch it down to release the air. On a lightly floured surface, use a rolling pin to roll the dough into a large, thin rectangle. Spread half of the prepared pumpkin spice butter evenly over one half of the dough. Fold the unbuttered half of the dough over the buttered side. Use a pizza cutter or sharp knife to divide the folded dough in half lengthwise. Then, cut each of these halves into 8 or 9 strips, aiming for 16-18 strips in total.
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Take each dough strip and tie it into a knot. A simple way is to wrap the strip around your first three fingers, then pull one end through the center loop, and tuck both ends securely behind the knot. Place each formed knot on a parchment paper or silicone-lined baking sheet. Repeat until all strips are knotted.
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Bake the knots in the preheated oven for 18-20 minutes, or until they are puffed up and golden brown. Meanwhile, melt the remaining spiced butter in a small saucepan over low heat until fully liquid.
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Immediately upon removing the knots from the oven, generously brush them with the melted pumpkin spice butter using a pastry brush. While still warm, sprinkle lightly with kosher salt to enhance the flavors. Serve warm and savor every irresistible bite!