I wanted to share one last pumpkin recipe before pumpkin season comes to a close and we all move on to peppermint. If I’m being honest I don’t particularly love either- pumpkin or peppermint– but they do have their place. After all, it’s just not Thanksgiving without a pumpkin pie on the table.
I had lunch with Isabella at her school last week for their Thanksgiving feast. Turkey, dressing, mashed potatoes with gravy, rolls, and of course, pumpkin pie. They gave the option of turkey or chicken nuggets- both my girls chose turkey, but nostalgia won over and I couldn’t help myself from choosing chicken nuggets. It was everything I remembered.
These Pumpkin Spice Knots would be a fun addition to your Thanksgiving celebration. Minimal ingredients (and clean up!) make these the perfect recipe to get your kiddos involved. My girls love cutting the dough (a plastic knife works well) and rolling them out into ropes. Tip: use your palms instead of your fingers for a more even outcome. These are best served immediately and enjoyed while warm. I’ve even made a simple icing with powdered sugar and milk to dunk or drizzle them.
Pumpkin Spice Knots
- 1 tube of refrigerated biscuits (8ct)
- 1/4 cup unsalted butter melted
- 1 tsp pumpkin pie spice
- 2 tbsp brown sugar
- 2 tbsp white sugar
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper or lightly coat with nonstick spray.
- In a small bowl, whisk together the melted butter, pumpkin pie spice, and brown sugar; set aside.
- Halve each of the 8 biscuits, making 16 pieces.
- Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.
- Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 8-10 minutes.
- Brush knots with remaining butter mixture and sprinkle white sugar over tops.
- Serve immediately.