INGREDIENTS
1 cup
Pumpkin puree
2
Eggs
1
envelope Active dry yeast
4 cups
All-purpose flour
1/3 cup
Brown sugar
1 tsp
Granulated sugar
1 1/2 tsp
Kosher salt
2 tsp
Pumpkin pie spice
20
Pecan, halves
9 1/3 tbsp
Butter
8 oz
Cream cheese
1/2 cup
Whole milk, scalded and allowed to cool to 110 degrees