Soft, tender, and full of pumpkin flavor, these Pumpkin Buns make an ideal Thanksgiving side and fill your kitchen with a warm, cozy aroma.
If you prefer a sourdough variation, try the sourdough pumpkin rolls made with a starter, pumpkin spice, and a honey-butter glaze. For a show-stopping centerpiece, a braided pumpkin challah is lovely alongside holiday fare.
Ingredients and Substitutions
All-purpose flour: White all-purpose flour gives soft, fluffy buns. You can replace up to 1 cup with whole wheat—add about 1 tablespoon more milk if you do.
Sugar: Caster, granulated, or brown sugar all work fine.
Pumpkin puree: Use canned or your preferred homemade puree. Homemade puree can contain more water; add a little extra flour if the dough becomes too wet.
Tip: For sweeter buns, use pumpkin pie filling in place of plain puree.
Milk: Skim, 2%, or whole milk are all suitable. For dairy-free buns, almond milk works well.
Butter: Unsalted butter is recommended, but salted butter is fine. For a dairy-free option, use a neutral oil such as vegetable, canola, or sunflower oil.
Yeast: Instant dry yeast is convenient. If using active dry yeast, activate it in the milk first.
Pumpkin spice: Optional—add about 1.5 teaspoons to the dough if you want the classic spiced flavor.
How to Make It
This dough is straightforward to prepare, especially with a stand mixer. Measure flour accurately if using cups; exact amounts matter for consistency. If you use active dry yeast, activate it in the milk before mixing it with the wet ingredients.
Step 01. In a medium bowl combine the wet ingredients: pumpkin puree, egg, milk, and melted butter.
Step 02. In a large bowl or the bowl of a stand mixer, whisk together the dry ingredients: flour, sugar, instant yeast, salt, and pumpkin spice if using.
Step 03. Mix the wet and dry ingredients until a shaggy dough forms. Knead with a dough hook in a stand mixer for about 8 minutes, or knead by hand for 10–12 minutes, until smooth and elastic.
Step 04. The dough should be slightly tacky, silky, and pass the windowpane test. Cover and let rise in a warm spot for about 1 hour 30 minutes, until roughly 85% larger.
In colder kitchens the first rise will take longer; use the oven’s proof setting or place the dough in the oven with the light on (oven off) to speed things up.
Step 05. Gently deflate the dough and divide it into 9, 12, or 16 equal pieces, depending on the size of buns you want.
Step 06. Fold each piece over itself 4–6 times, pinch the seams to seal, and shape into a smooth ball.
Step 07. Place the buns seam-side down on a lined baking sheet or in an oven-safe dish. Cover for the second rise.
Step 08. Let them rise about 1 hour, until puffy and light. Brush the tops with egg wash before baking.
Step 09. Preheat the oven to 350°F (175°C) and bake the buns for 25–30 minutes. Allow them to cool for about 10 minutes before serving.
Tips for Perfect Buns
Prefer canned pumpkin: Canned puree is drier and more consistent; if you use homemade puree and the dough is too sticky, add 2 tablespoons to 1/4 cup extra flour. The dough should cling to the bottom of the bowl but not stick to the sides.
Winter baking: Cold kitchens slow fermentation. Use the oven proof function or let the dough rise in the oven with only the light on.
Reheating: Warm buns at 325°F (160°C) for 5–10 minutes, brushing the tops with melted butter for a soft crust.
Avoid dense buns: Respect rise times. The first rise should increase dough volume by at least 80%. The second rise is done when the shaped buns look puffy and feel light compared to their pre-rise firmness.
Making in Advance
These buns freeze and refrigerate well. After mixing and kneading, let the dough rest for 20 minutes at room temperature, then cover tightly and refrigerate overnight. On the next day shape the chilled dough, then allow about 2 hours for the buns to rise before baking; bake when they are airy and nearly doubled.
Storing and Freezing
Cool buns completely before storing in an airtight container or bread keeper at room temperature away from direct sunlight. Properly stored, they stay fresh up to a week; the pumpkin helps retain moisture longer than regular dinner rolls.
To freeze before baking: shape the buns, freeze in a single layer in a freezer-safe bag or container. When ready to use, place them in a lined baking dish, thaw and allow to rise until puffy, then bake at 350°F for 25–30 minutes.
To freeze after baking: cool completely, then pack in freezer-safe bags with as much air removed as possible. Baked buns keep up to three months in the freezer.
More Pumpkin Baking Recipes
-
No-Knead Pumpkin Brioche Bread
-
Mini Pumpkin Snickerdoodles
-
Fall Pumpkin Spice Granola
-
Homemade Pumpkin Bagels
Tried this Pumpkin Buns recipe? Please leave a star rating in the recipe card — I’d love to hear how they turned out!
📖 Recipe
Pumpkin Buns
Tatiana Kamakura
Ingredients
- 420 g all-purpose flour
- 24 g sugar
- 180 g pumpkin puree
- 1 large egg
- 7 g instant dry yeast
- 5 g sea salt
- 120 g milk whole, 2% or skim
- 75 g butter unsalted, melted
- 1 teaspoon pumpkin pie mix optional
- 1 egg yolk for the egg wash
Instructions
- In a medium bowl, mix the wet ingredients: pumpkin puree, egg, milk, and melted butter.
- In a large bowl or the bowl of a stand mixer, combine the dry ingredients: flour, sugar, instant yeast, salt, and pumpkin spice if using.
- Stir the wet ingredients into the dry until a shaggy dough forms. Knead with a dough hook for 8 minutes in a stand mixer, or 10–12 minutes by hand, until smooth and elastic.
- Cover and let the dough rise in a warm place for about 1 hour 30 minutes, until roughly 85% larger.
- Deflate the dough and divide into 9, 12, or 16 equal pieces, depending on desired size.
- Fold each piece over itself several times, pinch the seam to seal, and shape into smooth balls.
- Place seam-side down on a lined sheet or in a dish. Let rise about 1 hour, until puffy and light. Brush tops with egg yolk before baking.
- Bake at 350°F (175°C) for 25–30 minutes.
- Cool for 10 minutes before serving.