Pumpkin Pecan Pie Candy
It’s the third day of A Week of Pumpkin. And today we’re going to mix it up a bit. I don’t make candy. It’s just not my thing. I like to make things that go into the oven. But I wanted to step out of my comfort zone for a minute to try these candies.
My friend KT really liked these candies. I thought they were a bit too sweet. I know I used sweetened coconut instead of unsweetened, but I reduced the sugar by 1/2 cup. If I made these again, I might reduce the sugar by another 1/4 cup or so. These candies taste like a pumpkin flavored pecan pie and were really fun and messy to make. These would go great on a holiday treats tray for sure.
Pumpkin Pecan Pie Candy
Yield: 30 pieces
Ingredients:
1 (15oz) can pure pumpkin
2 cups white sugar - since my coconut was sweetened, I cut the sugar down to 1 1/2 cups
2 cups unsweetened coconut - I couldn't find unsweetened, so I used sweetened coconut
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp vanilla extract
1 1/2 cups chopped pecans
Directions:
In a medium saucepan, combine the pumpkin, sugar, coconut, cinnamon, nutmeg, and cloves. On medium heat, cook and mix together and allow sugar to dissolve. Continue cooking and stirring until mixture forms into a ball, about 15-20 minutes. Have patience, it will eventually turn into a ball once the liquid evaporates.
Remove mixture from heat and add in vanilla. Transfer to a heat safe bowl and cover mixture with plastic wrap so a skin does not form. Chill in refrigerator until cool.
Using a cookie scoop that is about a TBSP size, scoop up balls and roll in the palm of your hands. Roll balls in the chopped pecan, coating all sides. Put back in fridge to let set.
Store in airtight container up to a week.
Recipe from Cathy's Kitchen Journey
And don’t forget about my Power of Pink Challenge going on all month.
Check out my week of pumpkin here.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I think it’s very interesting that KAF has you freeze after baking. With most yeast things, you can pop them in the freezer before the second rise, and then take them out the night before, let them have a slow rise in the fridge, and then leave them out until they are proofed and then bake. It seems so much easier to just partially bake them. Interesting.
All the flavors sound incredible!
1. Pumpkin cinnamon rolls are fabulous, and these look great!
2. I love the tip about pre-baking the rolls before freezing. I will definitely be employing that technique :).
These sound AMAZING! I’ve been fearful of making cinnamon rolls- both for the baking and having them around- this is great to know though! Thanks!
No fair using my recipe and then making prettier cinnamon rolls than me. Hmph!
Oh well, I suppose it’s worth it to find about this great freezing trick!
Wow, do those look and sound delicious! Thanks for the info on how to freeze the rolls. I think I’ll attempt yeast soon.
Thanks for sharing the tip on freezing cinnamon rolls. I seriously love KAF’s helpful hints on their blog and website!
ok what a brilliant idea!! I love making pumpkin cinnamon rolls, I just made a batch last weekend 🙂
Oh YUM! Thanks for the freezing tips. I wanted to make my kids homemade cinnamon rolls this weekend, but like you, didn’t want them sitting around to tempt me! Does the pumpkin make the rolls really moist? I’m saving this recipe.
Rhondi – I found the dough to be similar to other cinnamon roll dough as far as the moistness goes.
I haven’t had cinnamon rolls in such a long time! I can’t wait to try these.
These look great – the pumpkin is such a nice touch. Love the freezing tips!
Hello as I am sure you know here in Italy we use the yeast in very many recipes. To freeze some dough leavened with baking powder (such as croissants or Daddy), some experts have advised me after giving shape to freeze before the final rise, then remove from freezer the night before putting in the oven thawing, and morning turn on the oven and cook as usual. I must tell you that I tried and the result was perfect.
Ciao Flavia
Yum! I LOVE cinnamon rolls and pumpkin cinnamon rolls are definitely a nice change-up from the usual plain cinnamon rolls. Great recipe!
pumpkin cinnamon rolls!? get out of town!? these look ah-mazing!!!!
I love your freezing tip! I actually haven’t tried making cinnamon rolls yet, but will soon! It’s nice to know you can make them the night before too and then just finish baking in the morning.
delicious a favourite I make similar
I never knew pumpkin cinnamon rolls existed until now. Looks and sounds divine!