Ingredients
Scale
- 1 1/2 cups warm water
- 2 1/4 tsp instant yeast
- 1 cup pumpkin puree
- 2 tbsp maple syrup
- 1 tsp kosher salt
- 4 3/4 cups all-purpose flour
- 1 tbsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 8 tbsp unsalted butter, melted
- 1 cup brown sugar
- 1 tbsp cinnamon
- 1/2 tsp pumpkin pie spice
- 2 tbsp melted butter
- 1 tbsp olive oil
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Whisk together warm water, yeast, pumpkin puree, maple syrup, and salt.
- Mix flour, cinnamon, and pumpkin pie spice separately.
- Combine wet and dry ingredients until a sticky dough forms.
- Rest dough for 10 minutes.
- Knead dough for 2–3 minutes until smoother.
- Transfer dough to greased bowl and let rise until doubled.
- Mix melted butter, brown sugar, cinnamon, and pumpkin pie spice.
- Grease a 9×13 baking pan.
- Stretch dough into pan and spread half the cinnamon mixture over dough.
- Fold dough like a letter and stretch again.
- Let dough rise again until puffy.
- Spread remaining cinnamon mixture and dimple dough.
- Bake at 375°F for 18–22 minutes until golden.
- Cool slightly and drizzle glaze over focaccia.
Notes
- The dough should remain sticky for best texture.
- Adjust flour slightly if pumpkin puree is extra moist.
- Serve warm for the best flavor and softness.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian