Decadent Homemade Pumpkin Spice Sticky Buns: Your Ultimate Fall Baking Indulgence

There’s nothing quite like the aroma of freshly baked goods filling your kitchen, especially when those scents evoke the cozy essence of autumn. If you’re searching for a truly decadent and scrumptious treat to welcome the fall season, or perhaps to grace your Thanksgiving morning table, look no further than these incredible Pumpkin Spice Sticky Buns. This recipe delivers a luxurious, pillowy soft dough, rich pumpkin spice filling, and an irresistible sticky, nutty topping that will have everyone reaching for more.

While often reserved for special occasions like Thanksgiving or Christmas due to the time commitment, these sticky buns are an absolute labor of love that pays off in every glorious bite. Don’t be deterred by the “total time” listed; a significant portion of it is inactive, a waiting game as the dough works its magic, developing deep flavors and an unbelievably tender texture. The process is more about patience than arduous effort, making it a perfect weekend baking project.

Each moment you spend anticipating these sweet, spiced delights is genuinely worth it. The rich, potato-based dough, combined with the warm, comforting spices of pumpkin, ginger, and nutmeg, creates a symphony of flavors that perfectly captures the spirit of fall. Get ready to transform your kitchen into a haven of autumnal warmth and deliciousness!

This post was originally published on August 12, 2020, and was updated on September 16, 2023, to provide even more detailed instructions and baking tips for the perfect batch of Pumpkin Spice Sticky Buns.

Essential Ingredients for Perfect Sticky Buns

The foundation of these exquisite Pumpkin Spice Sticky Buns is a truly remarkable dough. What makes it so special? The inclusion of cooked potatoes and vegetable shortening. This combination yields an incredibly rich, moist, and pillowy soft dough that is unique and utterly delicious. It’s the secret to their tender, melt-in-your-mouth texture.

The Art of Crafting the Perfect Dough: A Step-by-Step Guide

As mentioned, this recipe truly highlights the virtue of patience. While the dough requires several rising periods, the actual hands-on work is minimal and the process is far from daunting. Think of it as a rewarding exercise in anticipation, where time is your ally in developing unparalleled flavor and texture.

Creating Your Sponge Starter: The First Rise

The journey begins with preparing the mashed potatoes. You’ll need about ½ cup, so cook and mash them until smooth, ensuring no lumps remain. Next, gently scald your whole milk – heating it until just before it boils (small bubbles form around the edges) then letting it cool slightly. In a blender, combine the scalded milk, vegetable shortening, the warm mashed potatoes, and granulated sugar. Blend this mixture until it’s completely smooth and homogeneous. This creamy base is crucial for the dough’s richness and tenderness.

Pour this blend into a medium-sized bowl and allow it to cool. This step is critical: you must not add the active dry yeast until the mixture has cooled to a comfortable 100˚F to 110˚F (38˚C to 43˚C). Temperatures too hot will kill the yeast, and too cold will inhibit its activation. Use a thermometer to be precise.

Once the mixture is at the correct temperature, whisk in the active dry yeast. Let it stand for 5-10 minutes. You’ll know your yeast is active and healthy when the mixture becomes notably frothy and bubbly, indicating the yeast is feasting on the sugars. If it doesn’t bubble, your yeast might be expired or the temperature was off, and you’ll need to start this step again.

Next, whisk in about 1 cup of all-purpose flour until the mixture resembles a thick pancake batter – smooth and loose. This creates what bakers call a “sponge.” Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm, draft-free spot. Let it rise for 2-4 hours, or until it has noticeably doubled in size. This initial rise is essential for developing flavor and strengthening the gluten structure, contributing to a beautifully airy final product.

Kneading and the Second & Third Rises

After your sponge has successfully risen, transfer it to the bowl of a stand mixer fitted with a dough hook. Add the remaining flour, baking powder, baking soda, and kosher salt. Begin kneading on a medium speed. Gradually add more flour, a tablespoon at a time, until the dough comes away cleanly from the sides of the bowl. The goal is a soft, supple, and slightly sticky dough – not overly dry or stiff. Avoid adding too much flour, as this can result in a tough bun. Knead for approximately 5 minutes until the dough is smooth and elastic.

Once kneaded, gently form the dough into a ball and return it to a lightly greased bowl, turning once to coat. Cover the bowl again and let the dough rise in a warm place until it has doubled in size. This second rise typically takes another 2-4 hours, depending on the ambient temperature of your kitchen. A warmer environment will expedite the process.

For an even deeper, more complex flavor in your sticky buns, you have the option of performing the second rise in the refrigerator overnight. This slow, cold fermentation significantly enhances the dough’s taste. If choosing this method, simply cover the bowl tightly after the first rise and place it in the fridge for 8-12 hours. The next morning, allow the dough to come to room temperature for about an hour before proceeding to the next step, or perform a final brief rise at room temperature until doubled.

After the second rise (or overnight cold proof), gently “knock back” the dough. This means gently deflating it with a few folds. Then, cover it once more and allow it to rise for a third time, again until doubled in size, which will take another 1.5-2 hours. This third rise is what guarantees that incredible airy, soft texture that sets these sticky buns apart.

Assembling Your Pumpkin Spice Sticky Buns

Once your beautifully risen dough is ready, it’s time for the exciting part: adding that irresistible pumpkin spice filling and preparing the sticky topping!

Crafting the Pumpkin Spice Filling

The filling is wonderfully simple yet packed with flavor. In a bowl, combine softened unsalted butter with pumpkin puree, a generous amount of pumpkin pie spice, ground ginger, ground nutmeg, brown sugar, and a touch of honey. Blend these ingredients together until they form a smooth, creamy, and fragrant mixture. This can be done effortlessly by hand with a spatula or spoon, or in your stand mixer if it’s still clean and available. Set this delightful pumpkin butter aside.

Preparing the Sticky Topping

The sticky topping is what truly makes these buns “sticky buns.” In a 9×13-inch baking dish, combine light brown sugar, granulated sugar, kosher salt, melted unsalted butter, and warm water. Stir until well combined and the sugars are mostly dissolved. Spread this mixture evenly across the bottom of the pan. Then, generously sprinkle toasted pecans over the sugar mixture. This forms a caramelized base that will become wonderfully gooey and nutty when baked.

Rolling, Cutting, and Final Proofing

Now, gently punch down your fully proofed dough to release the air. On a lightly floured surface, roll out the dough into a large rectangle, approximately 12 x 14 inches. The dough should be smooth and easy to work with. Evenly spread the pumpkin spice filling over the entire surface of the dough, leaving a small border along one long edge. This helps to seal the log when rolling.

Starting from the long edge opposite the border, carefully roll the dough into a tight log. Once rolled, use a sharp knife or a piece of unflavored dental floss to slice the log into 12 equal pieces. For clean cuts, dental floss is often preferred as it prevents squishing the rolls. Arrange these beautiful pumpkin spice rolls cut-side up in your prepared 9×13-inch baking pan, nestled closely together over the sticky topping and pecans.

Cover the pan loosely with plastic wrap or a clean kitchen towel and allow the buns to proof again in a warm place until they have doubled in size and are noticeably puffy, about 1.5-2 hours. This final rise is crucial for light, airy buns.

Overnight Option: For ultimate convenience, you can prepare the buns up to this stage, place the pan in the refrigerator overnight, and bake them fresh in the morning! If doing so, remove the pan from the fridge about 1 hour before baking to allow the rolls to come to room temperature and complete their final proof.

Baking and Flipping for Perfection

Preheat your oven to 350˚F (175˚C). Once the buns have risen and completely fill the pan, bake them for approximately 30-35 minutes, or until they are a beautiful golden brown on top and the sticky topping is bubbling. The fragrant aroma filling your home will be a delightful indicator that they’re almost ready.

The most crucial step in achieving perfectly sticky buns comes after baking. When the buns are done, remove them from the oven and let them rest in the pan for precisely 5 minutes. Do not leave them longer, or the sticky topping may cool and solidify, making it difficult to release them from the pan. After 5 minutes, carefully place a large serving platter or a cutting board lined with parchment paper over the pan, and with a swift, confident motion, flip the pan over. The buns should release beautifully onto your platter, with the gorgeous pecan-studded sticky sauce dripping tantalizingly over each one.

The result is a masterpiece: the most visually stunning and unbelievably delicious Pumpkin Spice Sticky Buns you have ever seen or made. The tender, spiced rolls, the crunchy pecans, and the sweet, gooey caramel-like topping create an unforgettable autumnal treat. Serve them warm and watch them disappear!

Notes and Tips for Sticky Bun Success

Mastering these Pumpkin Spice Sticky Buns is incredibly rewarding, and a few expert tips can make your baking experience even smoother and more successful:

• Doubling the Recipe: This potato-based dough is fantastic and versatile! If you’re baking for a larger crowd, especially during Thanksgiving or Christmas, you can absolutely double this recipe. The leftover dough can be used to make incredible Parker House rolls, offering a savory contrast to your sweet sticky buns. Simply divide the dough after its second rise and use half for your rolls.
• Nut Allergy Considerations: If you or someone you’re baking for has a nut allergy, don’t worry – you can still enjoy these delicious sticky buns! Simply omit the pecans from the sticky topping. The buns will still develop a beautiful, sweet, and gooey glaze that is super yummy on its own. You might consider adding a few extra spices to the topping for an added flavor boost if skipping the nuts.
• Choosing the Right Pan: For the best results, a metal baking pan is highly recommended for the sticky topping. Metal conducts heat more efficiently and consistently, ensuring an even caramelization of the sugars and a clean release. While you can use a glass pan, there’s a higher chance the sticky filling might adhere to the bottom, making it trickier to flip the buns cleanly. If you need a reliable pan, consider purchasing THIS ONE – it’s a baker’s favorite!
• Dough Temperature is Key: Always ensure your milk mixture is between 100˚F and 110˚F (38˚C to 43˚C) before adding yeast. Too hot, and you kill the yeast; too cold, and it won’t activate properly. This small detail makes a huge difference in your dough’s rise.
• Warm Environment for Rising: Yeast loves warmth! Find a draft-free, warm spot for your dough to rise. This could be a slightly warm oven (turned off, with the door ajar), near a sunny window, or in a pantry. Consistent warmth promotes consistent rising.
• Don’t Rush the Proofing: The multiple long rises are what give these sticky buns their incredible texture and flavor. Resist the urge to shorten proofing times. Trust the process, and your patience will be rewarded.
• Storage: These sticky buns are best enjoyed fresh and warm on the day they are made. However, you can store leftovers in an airtight container at room temperature for up to 2-3 days. Reheat gently in the microwave or a low oven for a few minutes to restore some of their gooeyness.

Creative Substitutions & Flavor Variations

While this recipe for Pumpkin Spice Sticky Buns is perfection as is, sometimes you want to adapt it to different seasons or dietary needs. Here are some smart substitutions:

• Seasonal Flavor Swaps: If you’re making these for a different occasion, perhaps Christmas, and prefer to skip the pumpkin, it’s easy! Simply omit the pumpkin puree from the filling. Replace the pumpkin pie spice with pure ground cinnamon for a classic cinnamon sticky bun. You can keep the rest of the ingredients the same for a simplified yet equally delicious version. Consider adding a touch of cardamom for an extra festive twist.
• Alternative Toppings: If the full sticky, nutty topping isn’t your preference, you have options! You could toast and chop some pecans (or other nuts like walnuts) and simply mix them directly into the filling before rolling the dough. After the buns bake and cool slightly, you can then drizzle them with a simple powdered sugar glaze (made with powdered sugar and a touch of milk or water) for a lighter, less intensely sticky finish. This gives you control over the sweetness and texture of the topping.
• Dough Substitutions – Proceed with Caution: When it comes to the unique potato dough, it’s best to stick to the recipe as written unless you are an experienced baker. This dough has a specific balance of ingredients that contribute to its incredible texture and rise. While baking can sometimes be flexible, the specific hydration and leavening in this potato dough recipe are crucial for its success. This recipe isn’t an exact science regarding the precise amount of flour it needs (as flour absorption can vary), but it does require adherence to the tutorial’s overall method for optimal results.
• Spiced Pecans: For an extra layer of flavor, try tossing your pecans with a tiny pinch of cinnamon or a dash of salt before adding them to the sticky topping. This simple step can elevate the nutty notes beautifully.

More Great Pumpkin Recipes to Love This Season

If you’ve fallen head over heels for these pumpkin spice sticky buns, you’re undoubtedly a pumpkin enthusiast! Here are a few more fantastic pumpkin recipes to keep your fall baking spirit alive and your kitchen smelling amazing:

• Copycat Starbucks Pumpkin Spice Bread: Do you adore the moist and perfectly spiced pumpkin loaf from Starbucks? My Pumpkin Spice Bread recipe is an uncanny replica, allowing you to bake an entire loaf at home for the price of just one slice! It’s a must-try for any pumpkin bread lover.
• Festive Pumpkin Scones: Perhaps scones are more your cup of tea (or coffee!). If your family loves them as much as mine does, be sure to try my festive Pumpkin Scones. They’re a delightful way to add an extra touch of fall flair and warmth to your breakfast or afternoon tea spread.
• Soy Sauce Pumpkin Seeds: When pumpkin carving season arrives, don’t let those precious seeds go to waste! Give them the royal treatment by roasting them into my incredibly addictive Soy Sauce Pumpkin Seeds. They are crunchy, savory, and truly the best ever snack!
• Pumpkin Scones with Miso Glaze: For those who appreciate a unique twist, my friend shares her innovative recipe for Pumpkin Scones with Miso Glaze. It’s a delightful fusion of sweet and umami flavors that creates an unexpectedly delicious treat.

Did you make this recipe? I would absolutely love to hear about it! Please let me know your thoughts by leaving a review or comment below. And for more delicious recipes and baking inspiration, be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook! Happy baking!

📖 Recipe

Yield: 12 Buns

Pumpkin Spice Sticky Buns

Prep Time:
8 hours

Cook Time:
30 minutes

Inactive Time:
7 hours 30 minutes

Total Time:
16 hours

When you need your kitchen to smell like fall by baking something decadent and scrumptious, make these Pumpkin Spice Sticky Buns. With a tender potato dough, rich pumpkin spice filling, and a gooey pecan topping, these homemade sticky buns are the ultimate fall indulgence.

Ingredients

for the filling:

• ½ cup Pumpkin Puree, not pie mix
• ½ cup Unsalted Butter, soft
• 1 tablespoon Pumpkin Pie Spice
• 1 teaspoon Ginger, ground
• ½ teaspoon Nutmeg, ground
• ¼ cup Brown Sugar
• 1 tablespoon Honey

for the sticky topping:

• ½ cup Light Brown Sugar
• ¼ cup Granulated Sugar
• ⅛ teaspoon Kosher Salt
• 6 tablespoons Unsalted Butter, melted
• 2 tablespoons Water, warm
• 1 cup Pecans, toasted

for the dough:

• 2 cups Whole Milk, scalded
• ½ cup Granulated Sugar
• ½ cup Vegetable Shortening
• ½ cup Yukon Gold Potatoes, steamed and mashed
• 1 teaspoon Active Dry Yeast
• 1 cup All-Purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Kosher Salt
• 4 cups All-Purpose Flour

Instructions

for the filling:

In a small bowl combine the soft butter, pumpkin puree, and spices (pumpkin pie spice, ginger, nutmeg, brown sugar, honey). Stir until well combined and smooth. Reserve at room temperature for later use.

for the sticky topping:

Prepare a 9×13-inch baking dish by lining the bottom with parchment paper and brushing all interior surfaces with butter. In a bowl, combine the light brown sugar, granulated sugar, kosher salt, melted butter, and warm water. Stir until the sugars are mostly dissolved. Pour this mixture into the bottom of the prepared pan and spread out evenly. Top with the toasted pecans and set aside.

for the dough:

Heat the whole milk over medium heat until it’s just warm (small bubbles form around the edge), then remove from heat. Add the warm milk, granulated sugar, vegetable shortening, and boiled, mashed Yukon Gold potatoes to a blender and blend until completely smooth, about 15-20 seconds. Pour the mixture into a medium-sized bowl and let it cool to between 100˚F and 110˚F (38˚C-43˚C).

Once cooled, whisk the active dry yeast into the mixture and let stand for 5-10 minutes until the mixture is frothy and bubbly. This confirms your yeast is active. If it doesn’t bubble, your yeast may not be viable.

Whisk in 1 cup of all-purpose flour and mix until it resembles a smooth pancake batter. Cover the mixture and let it rise in a warm, draft-free place until doubled in size, approximately 1.5-2 hours. This creates your “sponge” starter.

Transfer the sponge into the bowl of a stand mixer fitted with the dough hook. Add the remaining 4 cups of all-purpose flour, baking powder, baking soda, and kosher salt. Mix on medium speed, gradually adding up to ½ cup more flour if the dough is very sticky, until it forms a dough that cleanly pulls away from the sides of the bowl but remains soft and supple.

Knead the dough at medium speed for about 5 minutes until it is smooth and elastic. Form the dough into a ball, place it in a lightly greased bowl, turning once to coat, then cover and let it rise in a warm place until doubled, 1.5-2 hours. For deeper flavor, you can place it in the fridge overnight for this second rise, then allow it to come to room temperature for 1 hour before proceeding.

After this rise, gently “knock back” the dough by folding it 4 times. Cover and let it rise for a third time, another 1.5-2 hours, until doubled again.

Once the dough has completed its third rise, roll it out on a lightly floured surface into a 12 x 14 inch rectangle. Evenly spread the prepared pumpkin spice filling over the dough, leaving a small border on one long edge. Roll the dough tightly from the opposite long edge to form a log.

Slice the log into 12 even pieces using a sharp knife or dental floss. Arrange the sliced rolls, cut-side up, into the prepared baking dish over the sticky topping and pecans.

Cover the pan loosely and allow the sliced rolls to rise until doubled in size, about 1.5-2 hours. Alternatively, you can place the covered pan in the fridge overnight at this stage. If using the overnight method, let the rolls come to room temperature for 1 hour before baking the next morning.

Preheat your oven to 350˚F (175˚C). Bake the risen buns for 30-35 minutes, or until they are golden brown and the sticky topping is bubbly.

When the buns are done, let them cool in the pan for exactly 5 minutes. Do not let them cool longer, or the sticky topping may harden and prevent easy release. After 5 minutes, carefully invert the pan onto a large serving platter or cutting board lined with parchment paper. The sticky topping and pecans will now be on top, creating a beautiful glaze.

Serve warm and enjoy your decadent Pumpkin Spice Sticky Buns!

Notes

Notes and Tips

If you would like to double this recipe, you can. The potato dough makes incredible Parker house rolls, you can use half of it for that if you are cooking for Thanksgiving or Christmas.

If you have a nut allergy, you can leave the nuts out and still make the sticky topping. The buns will just end up with a beautiful glaze and no nuts, which is still super yummy!

This works BEST in a metal pan, you can use glass but the filling may stick a bit. Grab THIS ONE, it is the best!

Substitutions

If you don’t want to make this pumpkin, maybe you are making them for Christmas, drop the pumpkin in the filling and replace the pumpkin spice with cinnamon. Keep the rest for a simplified version.

If you would like to eliminate the sticky, nutty topping, you could toast and chop some pecans to just add in with the filling. Then top the buns with a powdered sugar drizzle after they cool.

As far as additional substitutions on the dough go, unless you are a master baker, I wouldn’t attempt any. This recipe isn’t an exact science as far as the amount of flour it needs, but it does only work if you follow this tutorial.

Recommended Products

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• John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
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• Ateco Aluminum Cake Pan, Rectangle, 9- by 13- by 2-Inches
• KitchenAid KSM150PSCE Artisan Stand Mixers, 5 quart, Copper Pearl (Renewed)
• OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set

Nutrition Information:

Yield:

12

Serving Size:

1 grams

Amount Per Serving:
Calories: 617Total Fat: 32gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 45mgSodium: 314mgCarbohydrates: 77gFiber: 4gSugar: 31gProtein: 9g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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