Pumpkin Spice Dough

Fall’s Coziest Hug: Pumpkin Spice Dough That’ll Steal Your Heart (and Your Appetite!)

Hey, my kitchen adventurers! Clara here, whisk in hand and pumpkin puree smudged on my apron (classic). Can we just pause and appreciate that magical moment when autumn air turns crisp, scarves reappear, and suddenly… *everything* needs pumpkin spice? If you’re nodding along with a dreamy smile, you’re exactly where you belong. Today, we’re diving into my absolute favorite fall ritual: baking up a batch of my legendary Pumpkin Spice Dough. This isn’t just any dough, friends—it’s your passport to warm, spiced bliss. Imagine pulling apart a soft, golden roll that smells like a cinnamon-kissed orchard, or slicing into a loaf so tender it practically sighs. Whether you’re craving sweet breakfast buns slathered with maple butter or savory pumpkin-dill rolls to dunk into soup, this versatile dough is your blank canvas. It’s fluffy, rich, and fills your kitchen with an aroma that’ll have neighbors “just stopping by.” Forget store-bought PSLs—*this* is how we celebrate sweater weather. Ready to make your home smell like a hug? Let’s bake some magic!

My First Pumpkin Spice Triumph (and a Flour Explosion)

Picture this: It’s my first autumn living solo, feeling wildly “adult” with my own tiny apartment kitchen. Determined to impress my friends at Friendsgiving, I decided to recreate my grandma’s famous pumpkin rolls… but with a “Clara twist.” Cue the chaos. I misread “tsp” as “tbsp” for nutmeg (yikes!), used cold butter straight from the fridge (resulting in a dough that resembled lumpy playdough), and somehow managed to coat the ceiling in flour during an over-enthusiastic kneading session. My cat, Gouda, looked deeply concerned. But then? Magic. As those rolls baked, the apartment filled with this insane cinnamon-pumpkin perfume. When my friends bit into them—slightly misshapen but glowing from the oven—their eyes widened. “You MADE these?!” one mumbled through a mouthful. That moment, flour-dusted and triumphant, cemented this dough as my fall tradition. It taught me that imperfection tastes delicious, and that butter + pumpkin + spice = pure joy. Now, I bake it every October while Gouda supervises (safely away from the flour tornado).

Pumpkin Spice Dough

---

• Author: clarawhitmore
• Total Time: 3 hours
• Yield: 2 Loaves or 24 Rolls 1x

Print Recipe

Pin Recipe

Description

This warmly spiced pumpkin dough is soft, rich, and perfect for everything from fall-flavored dinner rolls to sweet breakfast buns. The aroma alone is enough to make it a favorite—go ahead and bake extra!

---

Ingredients

Scale 1x2x3x

2 cups all-purpose flour

4 cups bread flour

½ cup granulated sugar

2 tsp salt

4 tsp instant yeast

2 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

½ tsp ground cloves

1 cup whole milk, warmed

2 large eggs

1 cup unsalted butter, softened

2 cups pumpkin puree

2 tsp vanilla extract

2 tbsp maple syrup

Additional melted butter for brushing

Extra sugar and cinnamon for sprinkling

---

Instructions

In a large bowl, combine flours, sugar, salt, yeast, and spices.

In another bowl, whisk together milk, eggs, pumpkin puree, vanilla, and maple syrup.

Add the wet ingredients to the dry, mixing to form a dough. Knead in softened butter until smooth and elastic (10–12 minutes by hand or 6–8 minutes in a mixer).

Cover and let rise until doubled, about 1–1½ hours.

Punch down dough, shape into loaves or rolls, and place in greased pans. Let rise again until puffy, about 30–45 minutes.

Preheat oven to 350°F (175°C).

Brush tops with melted butter and sprinkle with cinnamon-sugar.

Bake for 25–30 minutes for rolls or 35–40 minutes for loaves, until golden and cooked through.

• Prep Time: 25 minutes
• Cook Time: 30–40 minutes
• Category: Dessert

Nutrition

• Calories: 180
• Sugar: 8g
• Fat: 7g
• Carbohydrates: 26g
• Fiber: 2g

Your Pumpkin Spice Toolkit: Ingredients & Why They Shine

Gather these goodies! I’ve included why each ingredient matters and easy swaps for flexibility. This recipe makes 2 loaves or 24 rolls—perfect for sharing (or not, no judgment!).

• All-purpose flour + Bread flour (2 cups + 4 cups): The dynamic duo! AP flour keeps things tender, while bread flour’s high protein gives structure and chew. Chef’s Tip: Swap both with 6 cups all-purpose if needed, but bread flour makes rolls extra pillowy.
• Granulated sugar (½ cup): Feeds the yeast and balances pumpkin’s earthiness. For deeper flavor, try coconut sugar!
• Salt (2 tsp): Crucial for flavor depth. Always add separately from yeast—salt can hinder rising if they touch directly!
• Instant yeast (4 tsp): The powerhouse! No proofing needed—just mix with dry ingredients. Sub: Active dry yeast? Use the same amount but dissolve in warm milk first with a pinch of sugar.
• Spice Squad (Cinnamon 2 tsp, Nutmeg ½ tsp, Ginger ½ tsp, Cloves ½ tsp): Fall’s dream team! Cloves add warmth, ginger gives zing. Chef’s Hack: Use 1 tbsp pumpkin pie spice in a pinch.
• Whole milk, warmed (1 cup): Enriches the dough. Warm to 110°F—too hot kills yeast, too cold slows it. Dairy-free? Oat milk works beautifully.
• Eggs (2 large): Bind everything and add richness. For vegan, try flax eggs (2 tbsp ground flax + 5 tbsp water, sit 10 mins).
• Unsalted butter, softened (1 cup): The secret to that melt-in-your-mouth texture! Soften at room temp—never melt. Vegan? Miyoko’s plant butter rocks here.
• Pumpkin puree (2 cups): The star! Use pure puree (not pie filling). Canned is fine—just drain excess liquid in a sieve for 10 mins. Insight: Roasting fresh sugar pumpkin? You’ll need ~1.5 lbs.
• Vanilla extract + Maple syrup (2 tsp + 2 tbsp): Vanilla adds warmth, maple complements pumpkin. Honey or agave work too!
• Melted butter + Cinnamon-sugar: For that glossy, crackly top. Brush generously—it’s the crowning glory!

Let’s Get Kneady: Step-by-Step Dough Magic

Don’t stress—I’ll guide you through every squish and fold! Active time is just 25 minutes; the yeast does the heavy lifting.

1. Combine Dry Ingredients: In your largest bowl, whisk together both flours, sugar, salt, yeast, and spices. Chef’s Hack: Whisk for 1 full minute to evenly distribute yeast and salt—no “dead zones”!
2. Whisk Wet Ingredients: In another bowl, whisk milk, eggs, pumpkin puree, vanilla, and maple syrup until smooth. Tip: Warm milk should feel like bathwater (110°F). Too hot? Let it cool. Too cold? Zap 10 secs.
3. Bring It Together: Pour wet mix into dry. Stir with a sturdy spoon (or dough hook on low) until a shaggy dough forms. Watch: It’ll be sticky—that’s good! Resist adding extra flour now.
4. Knead in Butter: Add softened butter in 4 chunks. Knead by hand (10-12 mins) or mixer (6-8 mins on medium) until smooth, elastic, and tacky (not sticky). Pro Tip: Windowpane test? Stretch a small piece—if it thin enough to see light through without tearing, you’re golden!
5. First Rise: Place dough in a lightly oiled bowl, cover with a damp towel. Let rise in a warm spot (like an off oven with the light on) for 1-1.5 hours, until doubled. Chef’s Secret: No warm spot? Microwave a mug of water for 2 mins, then place dough inside with the mug.
6. Shape & Second Rise: Punch down dough to release air. Divide into 24 balls for rolls or 2 loaves. Place in greased pans, cover, and let rise 30-45 mins until puffy. Roll Hack: Roll dough balls under your palm on an un-floured surface for smooth tops.
7. Bake to Golden Glory: Preheat oven to 350°F. Brush tops with melted butter, sprinkle liberally with cinnamon-sugar. Bake rolls 25-30 mins, loaves 35-40 mins. Doneness Test: Internal temp should hit 190°F, or bottoms sound hollow when tapped.
8. Cool (If You Can Wait!): Transfer to a wire rack. Brush again with butter for extra shine. Try not to devour immediately—they’re lava-hot!

Serving Up Autumn Bliss

This dough’s versatility is its superpower! For sweet indulgence, serve warm rolls with maple-whipped cream cheese or salted caramel dip. Craving savory comfort? Split rolls for mini pumpkin sliders with turkey and cranberry sauce. Loaves shine toasted and slathered with cinnamon honey butter alongside a steaming mug of chai. At dinner parties, I arrange rolls in a basket lined with a checkered cloth—rustic charm guaranteed! Pro tip: Warm leftovers for 10 secs in the microwave; they’ll taste freshly baked.

5 Fun Twists to Shake Things Up

Play with your food! This dough loves a remix:

1. Cranberry-Pecan Joy: Fold in 1 cup dried cranberries + ¾ cup toasted pecans during shaping. Perfect for Thanksgiving!
2. Savory Herb & Cheese: Swap spices for 2 tbsp fresh rosemary + 1 tsp black pepper. Add 1 cup grated cheddar with the butter. Divine with soup.
3. Sticky Bun Upgrade: Press rolls into a pan smeared with 1 cup brown sugar + ½ cup butter + ¼ cup maple syrup. Flip after baking!
4. Gluten-Free Magic: Replace all flour with 6 cups 1:1 GF blend (like Bob’s Red Mill) + 1 tsp xanthan gum. Add 1 extra egg for binding.
5. Chai-Spiced Swirl: Roll dough into a rectangle, brush with melted butter, sprinkle with ⅓ cup brown sugar + 2 tsp chai spice. Roll up, slice, and bake as buns!

Clara’s Corner: Notes from My Flour-Dusted Heart

This recipe has evolved from my “nutmeg disaster” days! I now add an extra yolk sometimes for extra richness, and I swear by draining pumpkin puree—soggy dough is the enemy. A funny fail? Once I forgot salt (cue bland bread sadness). Now I leave a giant “SALT!” sticky note on my mixer! Storing tips: Freeze shaped, unbaked rolls in a ziplock for up to 3 months. Bake straight from frozen—just add 5 mins to baking time. For baked goods, keep in an airtight container for 2 days or freeze for a month. Thaw and reheat in a 300°F oven for 10 mins. P.S. Gouda still judges my kneading, but he gets a tiny butter-brushed crust as a bribe.

Your Burning Dough Questions—Answered!

Q: Help! My dough didn’t rise. What went wrong?
A: Let’s troubleshoot! 1) Yeast might be old—test it in warm water with a pinch of sugar; it should foam in 10 mins. 2) Liquid was too hot (killed yeast) or too cold (yeast napping). 3) Drafty rising spot—try the microwave trick mentioned earlier!

Q: Can I use active dry yeast instead of instant?
A: Absolutely! Use the same amount. Dissolve it in the warmed milk with 1 tsp sugar first. Let it sit 5-10 mins until foamy, THEN add to wet ingredients. Proceed as usual!

Q: Why is my dough so sticky? I added more flour but now it’s dense.
A: Stickiness is normal initially! Resist adding flour until after kneading in the butter. The butter hydrates the dough as you knead. If still sticky after 8 mins of kneading, add flour 1 tbsp at a time. Over-flouring = hockey pucks, not pillows.

Q: Can I use fresh pumpkin instead of canned?
A: Yes—roast a sugar pumpkin, scoop flesh, and puree until smooth. BUT strain it overnight in a sieve over a bowl (or squeeze in cheesecloth). Fresh pumpkin holds way more water—skip this step, and you’ll have gummy rolls.

Nutritional Nibbles (Per Roll)

For my glow-from-the-inside-out friends! Approximate per roll: Calories: 180 | Carbs: 26g | Fat: 7g | Sugar: 8g | Fiber: 2g. Not a low-calorie treat, but packed with vitamin A from pumpkin and made with real ingredients—balance > perfection, always!

Prep Time: 25 mins | Rise Time: 2 hours | Bake Time: 30-40 mins | Total Time: 3 hours