Soft & Fluffy Pumpkin Buns

These soft and fluffy pumpkin buns are the perfect fall baking treat. Made with real pumpkin purée, butter, and a touch of condensed milk, they’re golden, tender, and lightly sweetened. Perfect as dinner rolls for Thanksgiving, a cozy autumn snack, or even a festive addition to breakfast. The dough is beginner-friendly, easy to shape, and bakes into pillowy rolls that will warm up any table.

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Prep Time 20

Cook Time 20

Resting & Proofing Time 2 10

Total Time 2 50

Servings: 12 buns

Course: Side Dish, Snack

Cuisine: American

Calories: 190

Ingredients Method Notes

Ingredients

Dough

450 g all-purpose flour
3 1/4 tbsp sugar
1 tbsp yeast active dry yeast or instant yeast
1 tsp salt
160 g pumpkin purée canned or homemade
50 g sweetened condensed milk
3/4 cup milk warm, not hot
45 g butter softened

Method

Steps

In a stand mixer, combine the flour, sugar, yeast, salt, pumpkin purée, condensed milk, warm milk, and butter. Mix until a dough forms.
Knead the dough on medium speed for 8–10 minutes until smooth and elastic. Alternatively, knead by hand for about 12–15 minutes.
Place the dough in a lightly greased bowl, cover, and let it rest for 1 hour 30 minutes until doubled in size.
Punch down the dough gently and divide into 12 equal portions. Shape each into a ball. (Optional: tie with kitchen twine for pumpkin-like ridges.)
Arrange shaped buns on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.
Preheat oven to 350°F (175°C). Bake buns for about 20 minutes until golden and they sound hollow when tapped.
Remove from the oven and brush with melted butter if desired. Serve warm.

Notes

For extra flavor, add cinnamon, nutmeg, or pumpkin spice to the dough.
Brush buns with egg wash before baking for a shiny golden finish.
Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.