Pumpkin Cinnamon Bun Cake

I know... I know... I know as if you didn't see enough Pumpkin recipes in October...

But this one was way too good not to share, and reshare in October!!!

Pumpkin Cinnamon Bun Cake


Ingredients:
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
1 tsp pumpkin pie spice
4 tsp active dry or rapid rise yeast
1/4 cup warm milk (100-110F; low fat is fine)
1/2 cup pumpkin puree
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg

Filling/Topping
3 tbsp butter, room temperature
3/4 cup brown sugar
1 tsp ground cinnamon
pinch freshly ground nutmeg
1/2 cup chopped pecans

Icing
1 cup powdered sugar
1-2 tbsp milk or cream

Directions:
1. Lightly grease an 8×8-inch square baking pan.

2. In a large bowl, combine flour, sugar, salt and pumpkin pie spice. Dissolve the yeast in a small bowl filled with the warmed milk and let stand for 2-3 minutes. Stir milk mixture, pumpkin puree, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth.

3. Pour into prepared pan and let rest for 15 minutes.

4. While the dough rests, make the topping. Mix together butter, brown sugar, cinnamon and nutmeg in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Stir in pecans. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula).

5. Place pan into a cold oven, then set the oven temperature to 350F.

6. Bake for about 30 minutes, until bread is golden brown at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.

7. Cool in the pan for at least 30 minutes, then prepare the icing.

8. Whisk the powdered sugar and milk together to form a smooth, pourable icing and drizzle it onto the bread using a spoon.

Serve warm or at room temperature. Leftovers can be reheated in the microwave.
Serves 9.
Hope you enjoy as much as we did!

<3 Mommy of 6