Spiced Pumpkin Pecan Sticky Buns

Dangerous, in the best way, to be sure! They are the kind of sticky bun you make on a chilly morning when everybody in the house somehow begins to linger in the kitchen, noses twitching, waiting for that torturous first pull-apart piece dripping in caramel glaze. I have made these for many friends and family, and someone has always said, “These taste like fall wrapped in a hug.” Honestly, I so agree.

Sticky buns are already good by themselves, but when you throw in some pumpkin puree, cozy spices, and a generous showering of pecans, well, they become something special. Tender, gooey, and just slightly spicy with a little cinnamon and nutmeg, they are the perfect balance between comfy and indulgent.

Why This Recipe Is Special

Sure, the flavor hooks, but these spiced pumpkin pecan sticky buns are made for people to gather for comfort, for togetherness. I love slow recipes, where the making is almost equatable to the eating in joy. You knead, you roll, you fill, you bake; along the way, your kitchens will echo with something akin to a pumpkin spice candle.

The pecans add crunch to balance the soft, pillowy dough, while the caramel-like topping makes the buns extra luscious. It’s the kind of recipe that feels made for holidays, weekends, or those mornings when you want to make life feel just a little sweeter.

Why You’ll Love This Recipe

Here’s what makes these buns worth the effort (and I promise, it’s worth it!):

• Inimitable flavor – Pumpkin, cinnamon, nutmeg, and brown sugar gives these sticky buns all the cozy, autumn-inspired taste.
• Perfect texture-the soft, pillowy dough, laced with gooey caramel topping and crunchy pecans.
• Make ahead-you can gift wrap your dough during the night and bake in the morning for fresh and free buns without worrying.
• Customizable-no nuts are not for you? Replace it with walnuts, almonds, or just leave the nuts behind.
• Showstopper-this is not just a mouthwaterer but looks so bake shop perfect outside the oven.

Tools You’ll Need

Think of this as your little toolkit. Nothing too fancy, just the essentials that make the process smoother:

• Mixing bowls (medium and large) – For stirring dough, whisking spices, and mixing fillings.
• Measuring cups and spoons (US and metric) – Accuracy matters in baking, so don’t eyeball.
• Kitchen scale – Optional but helps you get the dough just right (I use it every time).
• Stand mixer with dough hook (or strong arms + wooden spoon) – Makes kneading a breeze.
• Rolling pin – For rolling out the dough evenly.
• 9×13-inch (23×33 cm) baking dish – Where the magic happens. The topping caramelizes here.
• Rubber spatula – For spreading the filling without tearing the dough.
• Sharp knife or bench scraper – To cut your dough into neat buns.

Ingredients

Dough

• 3 ½ cups (420 g) all-purpose flour
• ½ cup (120 ml) warm milk (about 110°F / 43°C)
• ½ cup (120 g) pumpkin puree (not pie filling)
• ¼ cup (50 g) granulated sugar
• 1 large egg, room temperature
• 2 ¼ tsp (1 packet or 7 g) active dry yeast
• ¼ cup (60 g) unsalted butter, melted
• 1 tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg

Filling

• ½ cup (100 g) brown sugar, packed
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp cloves
• 3 tbsp (45 g) unsalted butter, softened

Sticky Topping

• ½ cup (115 g) unsalted butter
• ½ cup (100 g) brown sugar, packed
• ¼ cup (80 g) honey or maple syrup
• 1 cup (120 g) pecans, roughly chopped

Step-by-Step Instructions

1. Activate the yeast

Mix warm milk, sugar, and yeast in a small bowl. Let it stand until foamy for 5 to 10 minutes. If it does not foam, the yeast may be dead, so do not proceed.

2. Mix the dough

In a big bowl of mixture (or a standing mixer), combine pumpkin puree, egg, melted butter, salt, cinnamon, and nutmeg. Stir in the yeast mixture. Gradually add flour until a soft dough forms.

(Tip: The dough should be slightly sticky but pull away from the sides of the bowl. Don’t drown it in flour.)

3. Knead the dough

Knead by hand or with a stand mixer for 8-10 minutes or 5-6 minutes. The dough feels smooth and elastic. Place in a greased bowl, cover with a towel, and let rise in a warm spot for 1–1.5 hours, or until doubled in size.

4. Make the topping

Melt the butter, brown sugar, and honey over low heat in a saucepan until you have a smooth mixture. Pour this mixture into the greased baking dish and sprinkle the pecans on top.

5. Roll it out

Punch down the risen dough and roll it out into a rectangle approximately 14×18 inches (35×45 cm). Spread on soft butter and sprinkle on the brown sugar and spice mix.

6. Roll and cut

Starting from the long side, roll it tightly into a log. Cut into 12 relatively equal pieces. No worries if they’re not perfect; perfect imperfections taste as good.

7. Second rise

Put the cut buns, side down, into the prepared baking dish on top of the pecan mixture. Cover loosely and let rise until puffed, about 30-40 minutes.

8. Bake

Bake in a 350°F (175°C) oven for 30-35 minutes or until golden brown and bubbling.

9. Flip and reveal

Here’s the fun part: Let the buns cool for 5 minutes, then carefully invert the dish onto a serving tray. The sticky pecan topping should ooze over the buns like a dream.

Serving Ideas

• Serve hot along with some good coffee or spiced chai.
• For a little decadence, drizzle over some cream cheese glaze.
• Serve alongside some vanilla ice cream for a good dessert treat.

Variations and Customization

• Nut-free: Leave out the pecans and put in dried cranberries or raisins.
• Extra cinnamon: Go for double cinnamon if you like a real punch.
• Gluten-free: Substitute with a 1:1 gluten-free flour blend made for yeast breads.

Storage and Make-Ahead

• Store leftovers in an airtight container at room temperature for 2 days or in the fridge for 5 days.
• Reheat in the microwave for 20 seconds to bring back the gooey texture.
• Freeze unbaked rolls: Place in the dish, cover tightly, and freeze. Thaw overnight, let rise, then bake fresh.

Pro Tips and Mistakes to Avoid

• Don’t rush the yeast – Give it time to foam, or your dough won’t rise.
• Light hand with flour – Too much flour = dense buns. Trust the stickiness.
• Even rolling – Uneven dough leads to uneven buns, but hey, rustic still tastes amazing.
• Flip while warm – Wait too long and the sticky topping hardens in the pan.

Recipe Details

• Yield: 12 buns
• Prep time: 30 minutes (plus rising)
• Cook time: 35 minutes
• Total time: About 3 hours (mostly hands-off)

Nutrition (per bun, approx.)

• Calories: 360
• Fat: 18 g
• Carbs: 45 g
• Protein: 6 g
• Fiber: 2 g

Final Word

If you’ve never made sticky buns before, this recipe is the one to start with. It’s forgiving, fun, and the result is pure magic. I hope you’ll give these spiced pumpkin pecan sticky buns a try—then come back and tell me how they turned out for you. Share them with your people, because that’s when they taste the best.

So, are you ready to make your kitchen smell like fall?