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Soft Pumpkin Buns with an Autumn Spell
Soft, spiced, and a little bit magical, these pumpkin buns bring the warmth of Halloween into your kitchen. Lightly sweet and endlessly adaptable, they’re perfect for cozy autumn afternoons.
A
There’s something enchanting about the days leading up to Halloween.
The air feels heavier, the light fades earlier, and the kitchen starts to glow like a safe little world of its own.
Outside, pumpkins appear on doorsteps, candles flicker in windows, and every scent seems touched by spice and warmth.
That’s the feeling behind these soft pumpkin buns, the kind of recipe you make when the world outside is turning darker, but your home smells of cinnamon, butter, and something quietly sweet.
They’re soft, golden, and lightly spiced, shaped like tiny pumpkins if you wish, with that perfect balance between comforting and festive.
Time to Bake
They’re not overly sweet, which is part of their charm, but you can easily adapt them to your taste.
Dust them with sugar and cinnamon for a gentle sweetness, or glaze them with dark cocoa if you want a moodier, Halloween look.
Either way, they’ll fill your kitchen with that unmistakable October magic.
Ingredients:
(For about 10–12 small buns)
500 g flour (half strong flour, half all-purpose, sifted)
240–250 g pumpkin purée (room temperature)
100–130 ml milk
1 egg
50 g panela sugar (the one I used for this recipe, though you can easily use other sweeteners: about 40–45 g of white sugar or 40 g of honey give a similar sweetness level)
Note: this recipe isn’t very sweet. For a more pronounced flavor, increase to 60–70 g of panela, or the equivalent of 50–55 g white sugar or 50 g honey. If using honey, reduce milk by about 10–15 ml.
60 g butter (softened, at room temperature)
5 g dry baker’s yeast
6–9 g salt
Spices:
I used ½ teaspoon of cinnamon, ¼ teaspoon of ginger, and a pinch of nutmeg for a soft, balanced aroma.
This gives a gentle flavor, perfect if you don’t want the spices to dominate.
If you love stronger autumn spices, don’t be afraid to increase them a bit or add others like allspice, clove, or cardamom. Adjust freely, it’s what gives these buns their personality.
Activate the Yeast
Dissolve 5 g of dry baker’s yeast in about 50 ml of lukewarm milk.
Let it rest for 10–15 minutes until it thickens slightly and smells yeasty.
Mix the Base Ingredients
In a large bowl, combine the pumpkin purée, egg, panela (or the sweetener you chose), and spices.
Mix until smooth and creamy, then add the yeast mixture and the salt.
Add the Flour
Sift in the flour in two batches. This step is important to keep the dough light and even.
Mix from the center outward until you get a soft, sticky dough.
Don’t add extra flour; it should feel slightly tacky, not dry.
If the dough feels too dry or stiff, add a little more milk (about 15 ml) until it comes together smoothly.
Rest
Cover and let the dough rest for about 10–15 minutes.
This short rest lets the flour hydrate and makes kneading much easier.
Knead
Knead directly in the bowl, folding the dough toward the center while turning the bowl, about 8–10 minutes.
Then, gradually add the softened butter in three parts.
At first, it may look messy and slippery, keep going.
When it comes together again and feels elastic and silky, it’s ready.
First Rise
Form a smooth ball, lightly oil the bowl, cover it, and let it rise until doubled, about 2 hours at room temperature (around 20–24 °C).
Shape
Turn the dough onto a lightly floured or oiled surface.
Divide into 90 g portions, and shape each into a round ball, sealing the seams underneath.
Second Rise
Place the shaped buns on a baking sheet lined with parchment paper.
Cover and let rise again for 45–60 minutes, until puffy and nearly doubled.
To Shape Them Like Pumpkins
If you want to give your buns that pumpkin look, you’ll need some kitchen string to wrap around each one.
This dough is quite soft and airy, so handle it gently.
Don’t worry if it loses a bit of air while shaping, it’ll rise back beautifully later.
Let them rest for 10–15 minutes before baking.
Bake
Preheat the oven to 175–180 °C, top and bottom heat (no fan).
Bake for 20–22 minutes, until softly golden.
If you prefer a glossy finish, you can brush them with beaten egg before baking.
Otherwise, leave them natural, they’ll be perfect for dusting later.
Let cool on a wire rack.
The Final Touch
Once your pumpkin buns have cooled, it’s time for their finishing spell. You can dust them with powdered sugar for a soft, snowy look, or mix it with a little cinnamon for that cozy autumn warmth. For a darker, moodier touch, try a whisper of cocoa powder, or brush them with egg before baking if you prefer a shiny golden crust.
I dusted mine with powdered sugar and filled them with my Pumpkin Cocoa Bliss cream, sweet, nutty, and perfectly autumnal. You can get the recipe by clicking here. But you can fill them with anything you like: a chocolate ganache, a swirl of hazelnut butter, whipped mascarpone with maple syrup and cinnamon, or even something savory if you keep the sugar as low as in this recipe.
Thinking about how to fill these buns?
Try them with our Pumpkin Cocoa Bliss, a sweet Halloween trick.
Looking for more Halloween baking ideas?
Try these Sourdough Buns with Spooky Shapes , ghost and bone-shaped rolls, perfect for filling with something savory this season 👻
There’s something enchanting about the days leading up to Halloween.
The air feels heavier, the light fades earlier, and the kitchen starts to glow like a safe little world of its own.
Outside, pumpkins appear on doorsteps, candles flicker in windows, and every scent seems touched by spice and warmth.
That’s the feeling behind these soft pumpkin buns, the kind of recipe you make when the world outside is turning darker, but your home smells of cinnamon, butter, and something quietly sweet.
They’re soft, golden, and lightly spiced, shaped like tiny pumpkins if you wish, with that perfect balance between comforting and festive.
Time to Bake
They’re not overly sweet, which is part of their charm, but you can easily adapt them to your taste.
Dust them with sugar and cinnamon for a gentle sweetness, or glaze them with dark cocoa if you want a moodier, Halloween look.
Either way, they’ll fill your kitchen with that unmistakable October magic.
(For About 10/12 small buns)
500 g flour (half strong flour, half all-purpose, sifted)
240–250 g pumpkin purée (room temperature)
100–130 ml milk
1 egg
50 g panela sugar (the one I used for this recipe, though you can easily use other sweeteners: about 40–45 g of white sugar or 40 g of honey give a similar sweetness level)
Note: this recipe isn’t very sweet. For a more pronounced flavor, increase to 60–70 g of panela, or the equivalent of 50–55 g white sugar or 50 g honey. If using honey, reduce milk by about 10–15 ml.
60 g butter (softened, at room temperature)
5 g dry baker’s yeast
6–9 g salt
Spices:
I used ½ teaspoon of cinnamon, ¼ teaspoon of ginger, and a pinch of nutmeg for a soft, balanced aroma.
This gives a gentle flavor, perfect if you don’t want the spices to dominate.
If you love stronger autumn spices, don’t be afraid to increase them a bit or add others like allspice, clove, or cardamom. Adjust freely, it’s what gives these buns their personality.
Ingredients:
Activate the Yeast
Dissolve 5 g of dry baker’s yeast in about 50 ml of lukewarm milk.
Let it rest for 10–15 minutes until it thickens slightly and smells yeasty.
Mix the Base Ingredients
In a large bowl, combine the pumpkin purée, egg, panela (or the sweetener you chose), and spices.
Mix until smooth and creamy, then add the yeast mixture and the salt.
Add the Flour
Sift in the flour in two batches. This step is important to keep the dough light and even.
Mix from the center outward until you get a soft, sticky dough.
Don’t add extra flour; it should feel slightly tacky, not dry.
If the dough feels too dry or stiff, add a little more milk (about 15 ml) until it comes together smoothly.
Shape
Turn the dough onto a lightly floured or oiled surface.
Divide into 90 g portions, and shape each into a round ball, sealing the seams underneath.
Rest
Cover and let the dough rest for about 10–15 minutes.
This short rest lets the flour hydrate and makes kneading much easier.
Knead
Knead directly in the bowl, folding the dough toward the center while turning the bowl, about 8–10 minutes.
Then, gradually add the softened butter in three parts.
At first, it may look messy and slippery, keep going.
When it comes together again and feels elastic and silky, it’s ready.
First Rise
Form a smooth ball, lightly oil the bowl, cover it, and let it rise until doubled, about 2 hours at room temperature (around 20–24 °C).
Second Rise
Place the shaped buns on a baking sheet lined with parchment paper.
Cover and let rise again for 45–60 minutes, until puffy and nearly doubled.
To Shape Them Like Pumpkins
If you want to give your buns that pumpkin look, you’ll need some kitchen string to wrap around each one.
This dough is quite soft and airy, so handle it gently.
Don’t worry if it loses a bit of air while shaping, it’ll rise back beautifully later.
Let them rest for 10–15 minutes before baking.
Bake
Preheat the oven to 175–180 °C, top and bottom heat (no fan).
Bake for 20–22 minutes, until softly golden.
If you prefer a glossy finish, you can brush them with beaten egg before baking.
Otherwise, leave them natural, they’ll be perfect for dusting later.
Let cool on a wire rack.
The Final Touch
Once your pumpkin buns have cooled, it’s time for their finishing spell. You can dust them with powdered sugar for a soft, snowy look, or mix it with a little cinnamon for that cozy autumn warmth. For a darker, moodier touch, try a whisper of cocoa powder, or brush them with egg before baking if you prefer a shiny golden crust.
I dusted mine with powdered sugar and filled them with my Pumpkin Cocoa Bliss cream, sweet, nutty, and perfectly autumnal. You can get the recipe by clicking here. But you can fill them with anything you like: a chocolate ganache, a swirl of hazelnut butter, whipped mascarpone with maple syrup and cinnamon, or even something savory if you keep the sugar as low as in this recipe.
Thinking about how to fill these buns?
Try them with our Pumpkin Cocoa Bliss, a sweet Halloween trick.
Looking for more Halloween baking ideas?
Try these Sourdough Buns with Spooky Shapes , ghost and bone-shaped rolls, perfect for filling with something savory this season
These pumpkin buns are my kind of Halloween baking. Nothing loud or artificial, just the real scent of autumn wrapped in a soft, golden dough.
They’re humble, cozy, and a little bit magical.
The kind of recipe that fills your kitchen with warmth, your hands with flour, and your home with that quiet spell only baking can cast.
Have You Tried Our Beeswax Bags & Wraps?
A natural way to keep your food and bread fresh while reducing plastic in your kitchen.
Each set includes 2 reusable bread bags and 2 wraps, made from 100% cotton, beeswax, jojoba oil, and pine resin.
Simple, sustainable, and long-lasting.
Let’s Connect on Instagram
These pumpkin buns are my kind of Halloween baking. Nothing loud or artificial, just the real scent of autumn wrapped in a soft, golden dough.
They’re humble, cozy, and a little bit magical.
The kind of recipe that fills your kitchen with warmth, your hands with flour, and your home with that quiet spell only baking can cast.
Have You Tried Our Beeswax Bags & Wraps?
A natural way to keep your food and bread fresh while reducing plastic in your kitchen.
Each set includes 2 reusable bread bags and 2 wraps, made from 100% cotton, beeswax, jojoba oil, and pine resin.
Simple, sustainable, and long-lasting.
Let’s Connect on Instagram
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