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.
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
Instructions
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.