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Ingredientes
- 1 package (2 1/4 teaspoons) active dry yeast
- 1/4 cup warm water (100-110 degrees F)
- 2 tablespoons white vinegar
- 2 cups milk minus 2 tablespoons, room temperature
- 2/3 cup cold shortening
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon fresh ground nutmeg
- 1/4 teaspoon allspice
- 1/8 teaspoon ground cloves
- 1 (15-ounce) can pumpkin puree
- 6 cups flour
- 2 tablespoons butter, melted, for after baking
- Filling Ingredients:
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup sugar
- 1 egg, room temperature
- 1 stick salted butter (or 1 stick unsalted butter and 1/4 teaspoon salt), melted
- Glaze Ingredients:
- 4 tablespoons butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 to 6 tablespoons hot water
- Maple Candied Pecans, for topping
View Full Recipe at Willow Bird Baking
