Can I use canned pumpkin instead of homemade purée?

Yes—use plain canned pumpkin (not pie filling). If it looks watery, drain through cheesecloth for 10–15 minutes so the dough isn’t sticky.

How do I make these without eggs?

Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp warm water, rest 10 minutes). Hydration may vary; add 1–2 tbsp flour if needed.

Can I prep the rolls the night before?

Yes. After slicing and panning, cover and refrigerate overnight. Bake straight from the fridge, adding 5–8 minutes to the bake time.

Pecans are pricey—what can I substitute?

Walnuts or chopped almonds work nicely. For nut-free, use pumpkin seeds and reduce bake time by 2–3 minutes to avoid over-toasting.

Gooey Maple Pecan Pumpkin Sticky Buns (Bakery-Style)

Name: Gooey Maple Pecan Pumpkin Sticky Buns (Bakery-Style)
Prep time: 30 min
Cook time: 35 min
Total time: 150 min
Yield: 6
Ingredients: Pie pumpkin or squash; Active dry yeast; Caster sugar (for blooming); Caster sugar (for dough); Milk, warm; Plain flour (all-purpose); Kosher salt; Unsalted butter, softened; Large egg, room temperature; Pumpkin purée; Pumpkin pie spice; Unsalted butter, softened; Light brown sugar, packed; Kosher salt; Pumpkin purée; Plain flour; Pumpkin pie spice; Pure maple syrup; Light brown sugar, packed; Unsalted butter; Kosher salt; Pecans, chopped

Gooey bakery-style sticky buns swirled with pumpkin spice and crowned with a maple-pecan caramel. Simple dough, no stand mixer—freezes beautifully.

Gooey Maple Pecan Pumpkin Sticky Buns (Bakery-Style) 🍂✨

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.

Pumpkin Sticky Buns

Why You’ll Love These Sticky Buns 💛

Pumpkin spice dough – soft and enriched without being heavy.
Gooey maple caramel topping – sweet, nutty, and slightly salty.
Bakery-style spirals – chilling before slicing gives perfect swirls.
Make-ahead friendly – proof overnight in the fridge and bake fresh in the morning.
Freezer-friendly – reheat and enjoy like they’re fresh from the oven.

Ingredients at a Glance 🥣

Pumpkin purée (homemade or canned, drained if watery)
Warm milk, yeast, sugar, butter, egg – for a soft enriched dough
Pumpkin pie spice – cozy flavor in both dough and filling
Maple syrup + pecans – the caramelized crown jewel
Brown sugar & butter – for the gooey filling and topping

🔑 Tip: If pecans are pricey, swap for walnuts or even pumpkin seeds for a nut-free crunch.

Step-by-Step Guide 👩‍🍳

1. Make the Dough

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.

2. Prepare the Maple Pecan Topping

Simmer maple syrup, brown sugar, butter, and salt, then stir in chopped pecans. Pour into your baking dish.

3. Mix the Filling

Combine softened butter, pumpkin purée, brown sugar, flour, salt, and pumpkin spice into a spreadable paste.

4. Roll & Slice

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.

5. Bake & Flip

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. ✨

Baker’s Tips 🥐

Warm milk should be around 40–43°C (lukewarm) to bloom yeast.
Dough should be soft, not sticky—add flour gradually if needed.
For egg-free: use a flax egg (1 tbsp flax + 3 tbsp warm water).
Chill the rolled log before slicing for neat spirals.
Make-ahead: proof shaped rolls overnight in the fridge and bake straight from cold.

Serving Ideas 🍽️

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!

FAQs ❓

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.

Reader Reviews ⭐

“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.