Decadent Homemade Pumpkin Spice Sticky Buns: The Ultimate Fall Baking Recipe

When the crisp air of autumn calls for warmth and comfort, and you crave that irresistible aroma of fall baking in your kitchen, these Pumpkin Spice Sticky Buns are the absolute answer. Imagine waking up to the sweet, spicy scent of pumpkin and cinnamon, culminating in a tender, pillowy bun drenched in a rich, buttery caramel sauce and studded with crunchy pecans. This recipe delivers pure decadence.

I often reserve this exquisite recipe for special occasions like Thanksgiving morning, as it does require a bit of dedication. While not overly laborious, it involves several crucial steps, and the dough needs ample time to rise, contributing to the ultimate tender texture and deep flavor. But let me assure you, every moment spent anticipating these glorious sticky buns is incredibly worthwhile. Most of the recipe’s timing is inactive, truly making it a delightful waiting game rather than constant effort. So, don’t let the longer timeline deter you – the results are simply magnificent!

This post was originally published on August 12, 2020, and was updated on September 16, 2023, to provide enhanced details and baking tips.

Essential Ingredients for Perfect Pumpkin Spice Sticky Buns

The magic of these Pumpkin Spice Sticky Buns begins with a truly exceptional dough. This unique recipe incorporates cooked mashed potato and vegetable shortening, which are secrets to achieving an incredibly rich, moist, and pillowy-soft texture that melts in your mouth. The combination ensures a dough that’s both flavorful and delightfully tender, forming the perfect foundation for a truly memorable treat.

Crafting Your Decadent Pumpkin Spice Sticky Buns: A Step-by-Step Guide

This is where your patience truly pays off, but rest assured, the process for making this dough, while time-consuming, is far from difficult. It’s mostly about allowing the ingredients to work their magic and giving the dough the time it needs to develop its incredible flavor and texture. Think of it as a series of simple steps punctuated by waiting periods.

The Dough: Building a Flavorful Foundation

Begin by preparing your mashed potatoes – you’ll need about ½ a cup. Steam your potatoes until tender, then mash them until smooth. Next, gently scald your whole milk. In a large bowl, or preferably a blender, combine the scalded milk, vegetable shortening, the warm mashed potatoes, and granulated sugar. Blend or whisk this mixture until it’s perfectly smooth and well combined. This is a crucial step for incorporating the potato evenly into the dough. Now, allow this rich mixture to cool to a temperature between 100˚F and 110˚F before proceeding. This temperature range is vital for activating your yeast without killing it.

Once the mixture is at the correct temperature, whisk in the active dry yeast. Let this sit for 5-10 minutes. You’ll know your yeast is active and thriving when the mixture becomes notably frothy and bubbly, indicating it’s alive and ready to leaven your dough. This “bloom” ensures your sticky buns will rise beautifully.

Next, gently whisk in one cup of all-purpose flour into your bubbly yeast mixture. Continue mixing until the consistency resembles a thick pancake batter. This creates what bakers call a “sponge” or “starter.” Cover the bowl and place it in a warm spot, allowing it to rest and rise until it has visibly doubled in size. This initial rise can take anywhere from 2 to 4 hours, depending on the warmth of your kitchen. The sponge will still be quite wet and loose, but significantly more voluminous.

After the sponge has risen, transfer it to the bowl of a stand mixer fitted with a dough hook. Add the remaining four cups of all-purpose flour, along with the baking powder, baking soda, and kosher salt. Begin kneading at medium speed. Gradually, the mixture will transform into a soft, pliable dough. Continue kneading until the dough cleanly pulls away from the sides of the bowl, indicating it has developed sufficient gluten. It should feel smooth and elastic, not overly sticky. If it remains too sticky, you may add up to ½ cup more flour, one tablespoon at a time, until the desired consistency is reached.

This newly formed dough now requires two more rises to achieve its ultimate light and airy texture. For the first rise, cover the bowl and let the dough double in size in a warm place, which typically takes another 1.5 to 2 hours. After this, gently “knock back” the dough by deflating it with a few folds. Then, for the second rise, you can either let it rise again at room temperature for another 1.5 to 2 hours, or for a deeper, more complex flavor profile, you can cover the dough tightly and refrigerate it overnight. An overnight cold rise slows down fermentation, enhancing the dough’s taste and making it easier to handle the next day. This also offers incredible flexibility for morning baking!

Filling and Assembling Your Sticky Buns

With your perfectly risen dough ready, it’s time for the truly aromatic part: preparing the pumpkin spice filling. In a medium bowl, simply blend softened unsalted butter with creamy pumpkin puree and a generous amount of your Homemade Pumpkin Pie Spice, along with ground ginger, nutmeg, brown sugar, and a touch of honey. You can achieve this easily by hand with a spatula or use your stand mixer for a thoroughly combined, smooth mixture. The scent alone will transport you to a cozy fall day!

Now, prepare your baking dish. Line a 9×13-inch metal baking pan with parchment paper on the bottom and generously brush the interior sides with butter. In a separate bowl, whisk together the light brown sugar, granulated sugar, kosher salt, melted unsalted butter, and warm water for the sticky topping. Pour this luscious mixture into the prepared pan, spreading it evenly across the bottom. Scatter the toasted pecans over this caramel base. This sticky layer will become the magnificent praline topping once baked.

Once your dough has completed its rises, gently punch it down and roll it out on a lightly floured surface into a large rectangle, approximately 12 x 14 inches. Spread the pumpkin spice butter filling evenly over the entire surface of the rolled dough, right up to the edges. Carefully roll the dough up tightly from one long side to form a neat log. Using a sharp knife or unflavored dental floss, slice the log into 12 equally sized pieces. Arrange these beautiful, swirled rolls cut-side up in your prepared baking pan, nestling them snugly over the sticky topping and pecans.

The Final Rise and Baking

Cover the pan with your formed buns and let them proof one last time until they have nearly doubled in size and are puffy, filling the pan beautifully. This final rise typically takes about 1.5 to 2 hours at room temperature. For added convenience, particularly if you’re planning a holiday breakfast, you can prepare the rolls up to this stage, cover the pan, and refrigerate them overnight. The next morning, simply remove them from the fridge about 1 hour before baking to allow them to come to room temperature and complete their final proof.

When the buns are perfectly proofed and golden, bake them in a preheated 350˚F (175˚C) oven for approximately 30-35 minutes, or until they are deeply golden brown and cooked through. The internal temperature should reach about 200-205°F.

The Grand Finale: Flipping and Serving

Once baked to perfection, allow the buns to rest in the pan for precisely 5 minutes. This brief resting period is crucial; any longer, and the sticky caramel topping may set too much, making it difficult to release the buns from the pan. After 5 minutes, carefully place a large serving platter or a cutting board lined with parchment paper over the top of the baking pan. With a swift, confident motion, flip the pan over onto the platter. The sticky topping will beautifully cascade over the buns, revealing the glorious, caramelized pecans that were patiently waiting at the bottom of the pan.

Gently lift the baking pan away, allowing the warm, sticky sauce to drip down and coat every crevice of your magnificent Pumpkin Spice Sticky Buns. You’ll be greeted with the most beautiful, aromatic, and utterly delicious sticky buns you’ve ever laid eyes on, or had the pleasure of baking from scratch!

Explore More Delightful Pumpkin Recipes

If your love for pumpkin extends beyond these incredible sticky buns, you’re in for a treat with these other fall favorites:

• Starbucks-Style Pumpkin Spice Bread: If you’re a fan of the cozy pumpkin loaf at Starbucks, my Pumpkin Spice Bread recipe is an uncanny replica that you can make right at home. Enjoy an entire loaf for a fraction of the price of a single slice!
• Festive Pumpkin Scones: Scones might be more your style, and if your family adores them as much as mine does, you absolutely must try my festive Pumpkin Scones. They’re perfect for adding an extra touch of autumnal charm to your breakfast or afternoon tea spread.
• Savory Soy Sauce Pumpkin Seeds: Don’t let those pumpkin seeds go to waste after carving! Give them the royal treatment by roasting them into my Soy Sauce Pumpkin Seeds. They’re an addictive, salty, and crunchy snack—truly the best ever!
• Pumpkin Scones with Miso Glaze: For a unique twist on a classic, my friend shares her incredible recipe for Pumpkin Scones with Miso Glaze. It’s a delightful fusion of sweet and savory that will truly impress.

Did you try this recipe and fall in love with these Pumpkin Spice Sticky Buns? I’d love to hear from you! Please leave a review or comment below to share your experience. And don’t forget to sign up for my newsletter to stay updated on new recipes, and follow along on Instagram, Pinterest, and Facebook!

📖 Recipe

Yield: 12 Buns

Pumpkin Spice Sticky Buns

Prep Time:
8 hours

Cook Time:
35 minutes

Inactive Time:
7 hours 30 minutes

Total Time:
16 hours 5 minutes

When you need your kitchen to smell like fall by baking something decadent and scrumptious, make these Pumpkin Spice Sticky Buns. These tender, rich buns feature a delightful pumpkin spice filling and a irresistible sticky pecan caramel topping, perfect for any fall celebration or cozy morning.

Ingredients

For the Pumpkin Spice 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 Irresistible 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 Rich Potato 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 (plus up to ½ cup if needed)

Instructions

For the Pumpkin Spice Filling:

In a small bowl, combine the softened butter, pumpkin puree, pumpkin pie spice, ground ginger, ground nutmeg, brown sugar, and honey. Stir until thoroughly combined and smooth. Set aside at room temperature for later use.

For the Irresistible Sticky Topping:

Prepare a 9×13-inch metal baking dish by lining the bottom with parchment paper and generously brushing all interior surfaces with butter. This ensures easy release.

In a separate bowl, whisk together the light brown sugar, granulated sugar, kosher salt, 6 tablespoons of melted unsalted butter, and 2 tablespoons of warm water. Stir well to combine. Pour this luscious mixture into the bottom of the prepared baking pan, spreading it out evenly. Scatter the toasted pecans over this caramel base and set the pan aside until you are ready to top with the sliced rolls.

For the Rich Potato Dough:

Heat the whole milk over medium heat until it’s just warm and steaming, but not boiling. In a blender, combine the warm milk, ½ cup granulated sugar, vegetable shortening, and the steamed and mashed potatoes. Blend until the mixture is completely smooth, approximately 15-20 seconds. This creates a homogeneous base for the dough.

Pour the milk-potato mixture into a medium-sized bowl and let it cool to a temperature between 100˚F and 110˚F. This temperature is crucial for activating the yeast properly. Use a thermometer to verify.

Whisk the active dry yeast into the cooled mixture. Let it stand for 5-10 minutes until the mixture becomes notably frothy and bubbly. This indicates your yeast is active and ready to leaven the dough, ensuring a good rise.

Whisk in 1 cup of all-purpose flour until the mixture resembles a thick pancake batter. This forms a “sponge” or “starter.” Cover the bowl and let the mixture rise in a warm place until it has visibly doubled in volume, typically about 1.5-2 hours. The sponge will still be wet and loose but will have gained significant volume.

Transfer the risen sponge to the bowl of a stand mixer fitted with a dough hook. Add the remaining 4 cups of all-purpose flour, along with the baking powder, baking soda, and 1 teaspoon kosher salt.

Mix on medium speed until the dough forms and begins to pull away cleanly from the sides of the bowl. The dough should be soft, pliable, and slightly sticky but not excessively so. If it remains very sticky, add up to ½ cup more flour, one tablespoon at a time, until the dough is manageable and releases from the bowl.

Knead the dough at medium speed for about 5 minutes until it is smooth and elastic. Cover the bowl and let the dough rise again in a warm place until it has doubled in size, approximately 1.5-2 hours. This develops the gluten and flavor.

After this first full rise, gently ‘knock back’ the dough by deflating it with about 4 folds. Re-cover the bowl and let it rise for a second time, another 1.5-2 hours. Alternatively, for a deeper, more complex flavor and easier morning baking, you can refrigerate the dough overnight at this stage; if using this method, allow the dough to come to room temperature for 1 hour before proceeding with shaping.

After the second rise (or after chilling and warming), lightly flour a clean surface. Roll the dough out into a large rectangle, approximately 12 x 14 inches. Spread the prepared pumpkin spice filling evenly over the entire surface of the dough, leaving a small border.

Tightly roll the dough from one long side to form a neat log. Using a sharp knife or unflavored dental floss, slice the log into 12 even pieces. Place these beautifully swirled sliced rolls, cut-side up, into the prepared baking dish, nestling them snugly over the pecan-caramel topping.

Cover the pan with the formed rolls and allow them to proof one last time until they have nearly doubled in size and are puffy, filling the pan completely. This final rise typically takes about 1.5-2 hours at room temperature. If you refrigerated them overnight, ensure they come to room temperature for 1 hour before baking.

Preheat your oven to 350˚F (175˚C). Bake the buns for 30-35 minutes, or until they are deeply golden brown on top and cooked through. The sticky topping should be bubbly and caramelized.

When the buns are done, remove them from the oven and let them cool in the pan for exactly 5 minutes. This brief resting period is crucial; do not let them cool longer, or the sticky topping may harden and prevent easy release.

Carefully place a large serving platter or a sturdy cutting board lined with parchment paper over the pan. Invert the pan onto the platter with a swift, confident movement. Lift the baking pan away, allowing the warm, sticky pecan caramel sauce to drip down and generously coat the buns. Serve your decadent Pumpkin Spice Sticky Buns warm and savor every bite!

Notes

Notes and Tips

If you would like to double this recipe, you can easily do so by simply scaling up all ingredients. The versatile potato dough also makes incredible Parker House rolls, so you might consider using half of it for those if you are preparing a large meal for Thanksgiving or Christmas, offering both sweet and savory options.

If you have a nut allergy, you can confidently leave the pecans out of the sticky topping and still achieve delicious results. The buns will simply have a beautiful, glistening caramel glaze without the nuts, which is still incredibly yummy and satisfying!

For the best caramelization and easiest release, this recipe works BEST when baked in a metal pan. While you can use a glass pan, the filling may tend to stick a bit more. For an optimal experience, I highly recommend grabbing THIS ONE; it’s a chef’s favorite!

Substitutions

If you prefer a non-pumpkin version, perhaps for a Christmas celebration, you can easily adapt the filling. Simply omit the pumpkin puree and replace the pumpkin pie spice with an equal amount of ground cinnamon. This creates a classic cinnamon sticky bun that is equally delicious.

Should you wish to eliminate the sticky, nutty topping, consider a simpler approach. You could toast and chop some pecans (or another preferred nut) and mix them directly into the filling before rolling the dough. After the buns are baked and cooled, you can then top them with a light powdered sugar drizzle for a different, yet equally delightful, finish.

As for additional substitutions on the dough itself, unless you are a master baker with extensive experience, I would strongly advise against altering the core dough recipe. This particular recipe isn’t an exact science in terms of flour quantity, but it relies on a precise method for its unique texture. Following this tutorial closely is the key to achieving perfect results.

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 bun

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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