Reid Quiggins (adapted from Sense & Edibility)

Gooey bakery-style sticky buns swirled with pumpkin spice and crowned with a maple-pecan caramel. Simple dough, no stand mixer—freezes beautifully.
If autumn had a flavor, these sticky buns would be it. Soft, fluffy pumpkin-spice enriched dough, swirled with a gooey pumpkin filling, then baked over a bubbling maple–pecan caramel that flips into the dreamiest topping once out of the oven. They’re bakery-style buns you can easily master at home—no stand mixer required. 🙌
Perfect for fall weekends, holiday brunch, or cozy mornings, these buns freeze beautifully and can even be prepped the night before for fuss-free baking.

🔑 Tip: If pecans are pricey, swap for walnuts or even pumpkin seeds for a nut-free crunch.
Bloom yeast in warm milk and sugar. Whisk butter, sugar, egg, salt, and pumpkin purée together, then stir in the yeast. Add flour and spice gradually and knead until smooth. Let it rise until doubled.
Simmer maple syrup, brown sugar, butter, and salt, then stir in chopped pecans. Pour into your baking dish.
Combine softened butter, pumpkin purée, brown sugar, flour, salt, and pumpkin spice into a spreadable paste.
Roll dough into a rectangle, spread the filling, and roll into a log. Chill briefly for clean slices, then cut into 6 rolls and arrange over the topping. Proof again.
Bake until golden and fully cooked. Let rest a few minutes, then invert onto a serving plate to reveal the glossy maple-pecan caramel topping. ✨
These buns are best enjoyed warm, fresh out of the oven, with coffee or chai. For entertaining, pair them with a fruit salad or yogurt for a full brunch spread. Leftovers reheat beautifully in the oven—gooey topping intact!
Can I use canned pumpkin instead of homemade?
Yes—just drain through cheesecloth if watery.
How do I make these egg-free?
Use a flax egg (1 tbsp flax + 3 tbsp warm water).
Can I prep them the night before?
Absolutely! Proof overnight in the fridge and bake straight from cold.
I don’t have a springform—what else works?
A 9x9 in (23x23 cm) square tin or 9x13 in dish works—just butter it well.
What can I use instead of pecans?
Walnuts, almonds, or pumpkin seeds all work as substitutes.
“Tried with a flax egg for my dad—worked a treat and still super fluffy. The maple topping is unreal!” – Omer
“Production quality AND flavour—these buns are restaurant-level. Chilled the log before slicing and got perfect spirals.” – Florent C.
“Made them for brunch and everyone asked for the recipe. Not too sweet, just gooey and nutty!” – Trin
“Sugar pumpkins make a difference. I did an overnight proof in the fridge—amazing texture and easy morning bake.” – Collin
These gooey maple pecan pumpkin sticky buns are a showstopper for any fall table. 🎃🍁 Whether you’re making them ahead for brunch guests or stashing a few in the freezer for cozy mornings, this recipe will quickly become a seasonal tradition.
Gooey bakery-style sticky buns swirled with pumpkin spice and crowned with a maple-pecan caramel. Simple dough, no stand mixer—freezes beautifully.

Warm the milk to lukewarm (about 40–43°C) so the yeast blooms without killing it.
If the dough feels sticky after mixing, add 1–2 tbsp flour at a time; it should be soft but not gluey.
For egg-free, replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp warm water, rest 10 min).
Chill the rolled log 10–15 minutes before slicing for cleaner spirals.
To make ahead, proof the shaped rolls in the fridge overnight; bake straight from cold, adding 5–8 minutes.
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Bloom the yeast in the warm milk with 1 tsp (4 g) sugar for 5–10 minutes until foamy.
In a large bowl, mash butter with remaining sugar, egg, and salt; whisk until light. Stir in pumpkin purée and the bloomed yeast.
Add flour and spice gradually; mix, then knead 5–10 minutes until smooth and slightly tacky. Place in an oiled bowl, cover, and proof in a warm spot for about 1 hour or until doubled.
In a saucepan, bring maple syrup, brown sugar, butter, and a pinch of salt to a bubbly simmer.
Stir in pecans to coat. Pour into a greased 23–25 cm springform pan (set on a tray to catch drips) or a similar baking dish.
Mix softened butter, brown sugar, salt, pumpkin purée, flour, and spice until smooth and spreadable.
Roll the dough to a 30×45 cm (12×18 in) rectangle on a lightly floured surface.
Spread the filling evenly to the edges. Roll up tightly from the long side.
Chill the log 10–15 minutes for cleaner cuts, then slice into 6 equal rolls.
Arrange the rolls cut-side up over the maple pecan topping. Cover and proof 45 minutes until puffy.
Bake at 175°C/350°F for about 35 minutes until deep golden and the centres register ~93°C/200°F.
Rest 5 minutes, then invert onto a plate so the maple pecan topping is on top. Remove the springform ring if using.
Serve warm. Cooled buns freeze well; reheat at 160°C/320°F for 8–10 minutes.
10/2/2025
Sugar pumpkins make a difference. I did an overnight proof in the fridge—amazing texture and easy morning bake.
10/2/2025
Made them for brunch and everyone asked for the recipe. Not too sweet, just gooey and nutty!
10/2/2025
Production quality AND flavour—these buns are restaurant-level. Chilled the log before slicing and got perfect spirals.
10/2/2025
Tried with a flax egg for my dad—worked a treat and still super fluffy. The maple topping is unreal!
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Serving Size: 1 bun (1/6 of recipe)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Inspired by CozyCookingChris
Wen Suzuki (whisk.taste.bites) adapted by JojoM