Hello my fall friends! We are brazenly attacking untested fall recipes and using entire cabinets of spice for this one, I hope you try it because I love iiit.

Recipe:
Dough
2¼ tsp active dry yeast
1/2 c warm unsweetened almond milk
1 ½ c pumpkin puree
¼ cup vegan butter, melted
4 c flour, plus more for dusting
1/4 cup sugar
1 tbsp pumpkin spice
1 tsp salt

Filling
⅓ cup vegan butter (such as Earth balance // softened)
¼ cup organic cane sugar
1 ½ tablespoons pumpkin spice

Glaze
½ cup organic powdered sugar
2 tablespoons of unsweetened almond milk (or your preferred non-milk)
¼ tsp of vanilla extract
½ tsp of pumpkin spices (if you haven’t already used all of the spices in your house yet)