INGREDIENTS
3/4 tsp
Ginger, ground
1 cup
Pumpkin puree
1
package Active dry yeast
4 1/2 cups
All-purpose flour
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 cup
Granulated sugar
1/2 tsp
Nutmeg, ground
1 3/4 cups
Powdered sugar
1/2 tsp
Salt
1 dash
Salt
1/2 cup
Vegetable oil
1 cup
Pecans
1
Butter
1 stick
Butter
2 tbsp
Butter
8 oz
Cream cheese
1 3/4 cups
Whole milk