Caramel-Pecan Pumpkin Pull-Aparts

• 1/4 cup butter, cubed
• 1 cup chopped pecans
• 3/4 cup packed brown sugar
• 1/2 cup heavy whipping cream
• 1/4 cup honey
• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 2-1/4 to 2-1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon pumpkin pie spice
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter, cubed
• 1/2 cup solid-pack pumpkin
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

1. In a small saucepan, melt butter over medium heat. Add pecans; cook and stir 2-3 minutes or until pecans are fragrant. Stir in brown sugar, cream and honey; cook and stir until sugar is dissolved and mixture begins to darken. Pour into a greased 9-in. square baking pan.
2. In a small bowl, dissolve yeast in warm water. In a large bowl, whisk 2-1/4 cups flour, sugar, pie spice, salt, baking soda, baking powder and cinnamon. Cut in butter until crumbly. Add pumpkin, buttermilk, vanilla and yeast mixture; mix well.
3. Turn dough onto a floured surface; knead gently 8-10 times, adding additional flour if needed. Roll dough into a 9-in. square. Cut into 16 squares; arrange over pecan mixture. Cover with plastic wrap; refrigerate overnight.
4. Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400u0b0. Uncover; bake 24-28 minutes or until golden brown. Carefully invert onto a platter; serve warm.

butter, pecans, brown sugar, heavy whipping cream, honey, active dry yeast, warm water, flour, sugar, pumpkin pie spice, salt, baking soda, baking powder, ground cinnamon, cold butter, solidpack pumpkin, buttermilk, vanilla

Taken from www.tasteofhome.com/recipes/caramel-pecan-pumpkin-pull-aparts/ (may not work)