INGREDIENTS
3/4 tsp
Ginger, Ground
1 cup
Pumpkin puree
1
package Active dry yeast
1/2 tsp
Baking powder, heaping
1/2 tsp
Baking soda
1/2 cup
Brown sugar
1/2 tsp
Cinnamon, Ground
1/2 tsp
Cinnamon
1
Dough
1
Filling
4 1/2 cups
Flour
1
Flour
1
Frosting
1/2 tsp
Nutmeg, Ground
1/2 lb
Powdered sugar
1/2 tsp
Salt
1 dash
Salt
1 cup
Sugar
1/2 cup
Vegetable oil
1 cup
Pecans
1 stick
butter
2 tbsp
Butter
1
Butter
8 oz
Cream cheese
1
Milk
1 3/4 cups
Whole milk