Name: Pumpkin Sticky Buns
Total time: 2 h 30 min
Yield: 12 servings
Ingredients: 1/2 cup Heavy Cream; 6 tbsp Butter, Softened; 3/4 cup Pumpkin Puree; 1 Egg; 1/2 cup Sugar; 2 tsp Pumpkin Pie Spice; 3 cups Flour; 1 packet Active Dry Yeast; 1/4 tsp Salt; 4 tbsp Butter, Softened; 3/4 cup Brown Sugar; 2 tbsp Pumpkin Pie Spice; 6 tbsp Butter; 1 cup Brown Sugar; 1/4 cup Light Corn Syrup; 1/4 cup Heavy Cream; 2 cups Pecan Halves

Pumpkin Sticky Buns

Pumpkin Sticky Buns, soft, gooey, and packed with cozy Fall flavor! These are the perfect mix of sweet cinnamon rolls and pumpkin pie!

Prep2 hours 30 minutes

Total2 hours 30 minutes

Yield12 servings

Published 3 Nov 2025

Soft, gooey, and packed with cozy Fall flavor! These are the perfect mix of sweet cinnamon rolls and pumpkin pie!

Pumpkin Sticky Buns Recipe

If you ask any of my friends or family, they will tell you I am ‘extra.’ And they are right! It’s impossible for me to send a text without a bunch of exclamation marks and emoji’s. I guess I just feel like the appropriate reaction or emotion is never enough, I just feel better conveying all of the love and excitement I can possibly share!

If I were to send you a text about these Pumpkin Sticky Buns , you can bet there would be a bazillion hearts, star eyed faces, fireworks, and lip licking because these are absolutely divine! These are the perfect way to kick-off Thanksgiving day!

And if you think these are amazing, wait until you try Pumpkin Praline Bread Pudding , Pumpkin Pecan Cobbler , Pumpkin French Toast Casserole , or Pumpkin Pie Cake Bars , too!

What You’ll Need for the Rolls

1/2 cup Heavy Cream

6 tbsp Butter, Softened

3/4 cup Pumpkin Puree

1 Egg

1/2 cup Sugar

2 tsp Pumpkin Pie Spice

3 cups Flour

1 packet Active Dry Yeast

1/4 tsp Salt

The Filling

4 tbsp Butter, Softened

3/4 cup Brown Sugar

2 tbsp Pumpkin Pie Spice

And the Pecan Topping

6 tbsp Butter

1 cup Brown Sugar

1/4 cup Light Corn Syrup

1/4 cup Heavy Cream

2 cups Pecan Halves

How to Make Pumpkin Sticky Buns

In a medium sauce pan over medium heat, warm 1/2 cup heavy cream and 6 tbsp butter together on the stove just until butter is melted. Remove from heat.

In a large mixing bowl, whisk together 3/4 cup pumpkin puree, 1 egg, 1/2 cup sugar, and 2 tsp pumpkin pie spice until well combined.

Whisk in the warm heavy cream and butter mixture until fully combined.

In a separate small bowl, whisk together 3 cups flour, 1 packet active dry yeast, and 1/4 tsp salt. Add to the pumpkin mixture 1/2 cup at a time, combining well.

When the mixture has formed a dough ball that is pulling away from the sides of the bowl, cover it with plastic wrap and set aside for 1 hour.

Make the filling by combining 4 tbsp softened butter, 3/4 cup brown sugar, and 2 tbsp pumpkin pie spice until a paste forms.

Spray a 9 x 13 pan with non-stick spray. Set aside.

In a small sauce pan over medium heat, melt 6 tbsp butter. Whisk in 1 cup brown sugar and 1/4 cup light corn syrup until smooth. Whisk in 1/4 cup heavy cream until the mixture is well combined and resembles smooth caramel. Remove from heat.

Pour the sauce evenly into the bottom of the prepared pan. Sprinkle 2 cups pecan halves evenly over the caramel sauce.

On a floured surface, roll the risen pumpkin dough out into a 12 x 18 rectangle roughly 1/2″ thickness.

Spread the prepared filling over the dough in an even layer.

With the long side facing you, roll the dough into a log, tucking the edge closest to you in first. Cut into 12 evenly sized rolls.

Gently place each roll over the prepared topping in the pan, arranging them evenly in a 3 x 4 pattern and very gently pressing them down to flatten them out just slightly, to about 2″ thickness.

Cover the rolls in the pan with plastic wrap and allow them to rise for another 45 minutes.

When risen, preheat oven to 350 degrees.

Drizzle 1/2 cup heavy cream evenly over the rolls.

Bake for 35-40 minutes. Or, until the rolls have expanded, are golden brown on top, and the pecan sauce is bubbling.

Allow to cool for 10 minutes. Run a butter knife around the edges to loosen. Tightly grip the edges with a parchment paper lined cooling rack and quickly flip them upside down.

More Pumpkin Recipes

Baked Pumpkin Cinnamon Sugar Donuts

Notes

Recipe Credit: Mom On Timeout

Ingredients

1/2 cup Heavy Cream

6 tbsp Butter, Softened

3/4 cup Pumpkin Puree

1 Egg

1/2 cup Sugar

2 tsp Pumpkin Pie Spice

3 cups Flour

1 packet Active Dry Yeast

1/4 tsp Salt

4 tbsp Butter, Softened

3/4 cup Brown Sugar

2 tbsp Pumpkin Pie Spice

6 tbsp Butter

1 cup Brown Sugar

1/4 cup Light Corn Syrup

1/4 cup Heavy Cream

2 cups Pecan Halves

Steps

In a medium sauce pan over medium heat, warm heavy cream and butter together on the stove just until butter is melted. Remove from heat.

In a large mixing bowl, whisk together pumpkin puree, egg, sugar, and pumpkin spice until well combined.

Whisk in the warm heavy cream and butter mixture until fully combined.

In a separate small bowl, whisk together flour, yeast, and salt. Add to the pumpkin mixture 1/2 cup at a time, combining well.

When the mixture has formed a dough ball that is pulling away from the sides of the bowl, cover it with plastic wrap and set aside for 1 hour.

Make the filling by combining softened butter, brown sugar, and pumpkin pie spice until a paste forms.

Spray a 9 x 13 pan with non-stick spray. Set aside.

In a small sauce pan over medium heat, melt butter. Whisk in brown sugar and light corn syrup until smooth. Whisk in heavy cream until the mixture is well combined and resembles smooth caramel. Remove from heat.

Pour the sauce evenly into the bottom of the prepared pan. Sprinkl pecans evenly over the caramel sauce.

On a floured surface, roll the risen pumpkin dough out into a 12 x 18 rectangle roughly 1/2" thickness.

Spread the prepared filling over the dough in an even layer.

With the long side facing you, roll the dough into a log, tucking the edge closest to you in first. Cut into 12 evenly sized rolls.

Gently place each roll over the prepared topping in the pan, arranging them evenly in a 3 x 4 pattern and very gently pressing them down to flatten them out just slightly, to about 2" thickness.

Cover the rolls in the pan with plastic wrap and allow them to rise for another 45 minutes.

When risen, preheat oven to 350 degrees.

Drizzle 1/2 cup heavy cream evenly over the rolls.

Bake for 35-40 minutes. Or, until the rolls have expanded, are golden brown on top, and the pecan sauce is bubbling.

Allow to cool for 10 minutes. Run a butter knife around the edges to loosen. Tightly grip the edges with a parchment paper lined cooling rack and quickly flip them upside down.