Spache the Spatula

Pumpkin-Biscoff Knots

I could lie and say this will be the last pumpkin recipe of the season…

Pumpkin-Biscoff Knots | #recipe…but we both know that’s probably not true. I just can’t help myself, sorry! But these have Biscoff spread, too! You know those cookies you get on airplanes? Yeah, that in spread form! (This is actually the second pumpkin-Biscoff treat that I’ve shared on the blog—the first being these Biscoff-Stuffed Pumpkin Muffin Bites.)

Pumpkin-Biscoff Knots | #recipe Pumpkin-Biscoff Knots | #recipeI like these a lot for a number of reasons (obviously the first would be pumpkin, duh), but I find them especially intriguing because they aren’t overly sweet, making them perfect for breakfast or a snack with a cup of coffee or tea!

Like all cinnamon rolls, these are best nice and warm out of the oven, but you can keep them in a sealed container for about a week and reheat them in the oven or microwave.

These look kinda difficult to make, with all of their twists and ties, but I promise, they aren’t! Plus, I included a bunch of photo is the recipe instructions so it’s almost impossible to get confused 🙂

Also, um, I can’t believe this is my THIRD yeast recipe this week! And to think I used to dread baking with it!

Pumpkin-Biscoff Knots | #recipe Pumpkin-Biscoff Knots | #recipeI’ve used weights in this recipe because it is the most accurate way to measure, ensuring the best outcome. My kitchen scale is absolutely invaluable, I use mine daily. If you don’t own one, I highly suggest you invest in one (you can get a great one for under $20).

Pumpkin-Biscoff Knots

Yield: about 10 to 12 knots

Pumpkin-Biscoff Knots


    for the dough:
  • 125g milk
  • 125g pure pumpkin puree
  • 7g active dry yeast
  • 75g butter
  • 45g granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp grated nutmeg
  • 1/4 tsp allspice
  • 420g all-purpose flour
  • for the filling:
  • 50g butter, at room temperature
  • 50g Biscoff spread
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • pinch allspice
  • pinch grated nutmeg
  • 45g granulated sugar
  • to finish:
  • 1 large egg lightly beaten with 1 tbsp water
  • Swedish pearl sugar


  1. In a small saucepan, stir together the milk and pumpkin. Heat to 110 degrees, remove from heat, and sprinkle the yeast over top. Allow to sit for 5 minutes until foamy.
  2. In the bowl of an electric mixer, fitted with the bread hook attachment, combine the butter, sugar, and spices. Add in the milk/pumpkin mixture, then pour all of the flour on top. Mix on low at first until flour is combined. Increase speed to high and mix for about 10 minutes until super smooth. (Your mixer will probably jump around on the counter like mine that decided to spin in circles.)
  3. Lightly oil a bowl and place the ball of dough inside it. Roll the ball around a bit so it gets coated in the oil.
  4. Cover lightly with plastic wrap and allow to rise in a warm place for about 2 hours, until it is doubled in size.
  5. Roll the dough out into a large rectangle about 1/8" thick.
  6. Stir together the butter, Biscoff spread, and spices. Spread over the dough and then sprinkle with the sugar.
  7. Fold the dough in thirds.
  8. Cut the dough into 1/2" to 1" strips.
  9. Split each strip almost all of the way up so that it looks like two legs.
  10. Twist each leg outwards.
  11. Tie the legs together and tuck the excess underneath.
  12. Place the finished knots on a baking sheet lined with a silicone baking mat.
  13. Brush each with the egg wash, and sprinkle on the Swedish pearl sugar.
  14. Allow them to rise while the oven preheats to 350 degrees.
  15. Bake for 25-30 minutes, until golden and baked through.


recipe adapted from here

Pumpkin-Biscoff Knots | #recipeHow much is too much pumpkin?


4 Responses to “Pumpkin-Biscoff Knots”

  1. Kim — January 17, 2014 at 5:03 am


  2. Rachel S — January 17, 2014 at 3:44 pm

    They look great! Pumpkin + Biscoff… Yum! That's a combination I'll have to try.

    • Rachael replied: — January 17th, 2014 @ 3:54 pm

      Thank you, Rachel!

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