Spiced Pumpkin Pecan Sticky Buns

Warm, gooey, and full of fall comfort.

Introduction

To be honest, I have a very special regard for these Spiced Pumpkin Pecan Sticky Buns. Each time I prepare them, my house gets enveloped with that warm and buttery scent, which is so inviting that you would like to take a nap wrapped in a blanket and not bother about anything at all. I am really convinced that these could be the least rather than the most sinful autumn breakfast creations you could ever make at home—puffy pumpkin dough, piles of hot cinnamon spice, and a syrupy, caramelized pecan topping that oozes down the sides. Just contemplating it brings a grin to my face. This recipe is not about masterfulness but rather about happiness. The joy of tasting melted caramel on your finger, the delight of separating a warm bun freshly baked right from the pan, and the happiness of having a special and home-cooked dish shared with your dear ones are the things this recipe is all about.

What Are Spiced Pumpkin Pecan Sticky Buns?

These are moist, sugary dough pieces made with pumpkin purée mixed in the dough, which not only guarantees the rolls’ softness but also gives them an earthy sweetness that is not overpowering. The rolls are then covered with brown sugar, butter, and spices including cinnamon, nutmeg, and cloves—and all that is baked above a sticky pecan caramel glaze that melts and turns golden as it bakes. When you invert the pan, all that caramel floods the buns, and every mouthful is bathed in enticingly shiny sweetness.

Why This Recipe Is Special

I have baked numerous cinnamon rolls and sticky buns throughout my lifetime; however, this one still has a distinctive character. Pumpkin keeps the dough super-soft, pecans add crunch and warmth, and the caramel topping is made from scratch. Pure magic. Besides, you don’t have to be an expert baker to pull this off; if you can mix, do a bit of kneading and rolling of dough, you’re already halfway there. And to tell the truth, there is something very relaxing about it. The slow pace of kneading, the waiting for the dough to rise—the whole thing is like a therapy session, and the recipe is certainly one that can persuade you to slow down and savor the making.

🍂 Why You’ll Love This Recipe

• Perfect Fall Flavor: Pumpkin, cinnamon, and brown sugar—it’s autumn in every bite.
• Soft & Gooey Texture: Fluffy dough meets sticky caramel glaze—pure comfort.
• Make-Ahead Friendly: You can prep them the night before and bake fresh in the morning.
• Customizable: Swap nuts, add chocolate chips, or drizzle cream cheese icing.
• Showstopper for Guests: They look bakery-level impressive but are totally doable at home.

🧰 Tools You’ll Need

Let’s keep this simple—no fancy gadgets here.

• Large Mixing Bowl: For mixing and kneading your dough.
• Medium Saucepan: To make the sticky caramel glaze.
• Rolling Pin: Helps you roll out the dough evenly.
• 9×13-inch (23×33 cm) Baking Pan: Perfect size for holding all the buns snugly.
• Wooden Spoon or Dough Hook: Use what you have—either works for mixing the dough.
• Whisk: For blending the wet ingredients smoothly.
• Pastry Brush (optional): For spreading melted butter on the dough.
• Instant-Read Thermometer (optional): Handy if you want to check dough temperature for perfect rise.

🥣 Ingredients

For the Dough:

• ¾ cup (180 ml) whole milk, warmed to about 110°F (43°C)
• 2¼ tsp (7 g) active dry yeast
• ¼ cup (50 g) granulated sugar
• ¾ cup (180 g) pumpkin purée (not pie filling)
• 1 large egg
• ¼ cup (57 g) unsalted butter, melted
• 3¾ cups (470 g) all-purpose flour
• 1 tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves

For the Filling:

• ½ cup (113 g) unsalted butter, softened
• ¾ cup (150 g) brown sugar, packed
• 2 tsp ground cinnamon
• ½ tsp ground ginger

For the Pecan Caramel Topping:

• ½ cup (113 g) unsalted butter
• ¾ cup (150 g) brown sugar, packed
• ¼ cup (60 ml) heavy cream
• 1 cup (120 g) chopped pecans
• Pinch of salt

👩‍🍳 Step-by-Step Instructions

1. Activate the Yeast

Warm the milk until it’s just a little less than hot—consider it as “a very warm bath” and not “a very hot bath.” Then add the yeast and sugar. Keep it for about 5-10 minutes to get foamy. That’s the yeast signaling you that it is alive and ready for the fun.

2. Mix the Wet Ingredients

Whisk in the pumpkin purée, egg, and melted butter. It should look nice and creamy and have the slightest smell of autumn.

3. Make the Dough

Pour in the flour, salt, and spices. Mix until it forms a ball, then knead it on a flour-dusted surface for about 8-10 minutes (or in a mixer with a dough hook). The dough should be soft, a bit sticky, and elastic. If it’s too sticky, just add a little bit more flour—don’t stress it out, you will learn how to handle it.

4. First Rise

Put the dough in a bowl that’s been greased and cover it with a towel. Then allow it to rise in a warm area for about 1-1.5 hours, or until it has increased in volume by 2 times. Take the opportunity to make a coffee and inhale the aroma of the yeast that is working its magic.

5. Make the Caramel Topping

In a small pot, put the butter, brown sugar, cream, and salt, and melt them together on medium heat. Keep stirring until the mixture is smooth and has a nice shine. Now pour it into the baking pan and sprinkle the chopped pecans evenly over it.

6. Roll and Fill

Gently deflate the dough and stretch it into a rectangle (about 12×18 inches / 30×45 cm). Cover the surface with the softened butter, and then on top of it, sprinkle the brown sugar and spices uniformly. Roll it up tightly, starting with the long side.

7. Slice and Arrange

Cut the rolled dough into 12 equal pieces (a piece of thread or unflavored dental floss is perfect for making clean cuts). Arrange the pieces with the swirl side facing up over the mixture of pecan and caramel in your pan.

8. Second Rise

You will need to cover them again and let them rise for about 30-45 minutes, during which time they should become puffy and double in size. They would look like they completely filled the pan.

9. Bake

Bake at 350°F (175°C) for 25–30 minutes until golden brown and bubbly. Your kitchen will smell like heaven at this point.

10. Invert and Serve

Cool for about 5 minutes (not too long!) and then carefully flip the pan onto a serving platter or baking sheet. Watch the caramel drizzle down the sides—it’s pure magic.

🍽️ Serving Ideas

Serve warm with a steaming mug of coffee, chai latte, or even hot apple cider. A dollop of whipped cream or a drizzle of cream cheese glaze on top makes it extra decadent.

✨ Variations & Customization

• Nut-Free: Skip the pecans or replace them with pumpkin seeds.
• Extra Sticky: Double the caramel topping (I won’t judge).
• Cream Cheese Glaze: Mix 4 oz (115 g) cream cheese, ½ cup powdered sugar, and a splash of milk—drizzle over the top after baking.
• Chocolate Swirl: Add mini chocolate chips to the filling for a dessert twist.

🧊 Storage & Make-Ahead Tips

• Make-Ahead: Assemble the rolls, cover tightly, and refrigerate overnight. In the morning, let them rise at room temperature for 45–60 minutes before baking.
• Storage: Keep leftovers in an airtight container at room temp for up to 2 days or refrigerate for 5.
• Reheat: Pop in the microwave for 20 seconds to bring back that fresh-baked warmth.

💡 Pro Tips & Mistakes to Avoid

• Use warm (not hot) milk: Too hot and you’ll kill the yeast.
• Don’t rush the rise: Give the dough time—it makes all the difference in softness.
• Flip while warm: Wait too long, and the caramel will set in the pan.
• Knead until elastic: Smooth, stretchy dough = fluffy buns.
• Use real pumpkin purée: Not pumpkin pie filling—it’s too sweet and spiced already.

These are the kind of little details that turn “pretty good” sticky buns into “whoa, these are amazing!” sticky buns.

📏 Recipe Details

• Yield: 12 sticky buns
• Prep Time: 30 minutes
• Rise Time: 2 hours
• Bake Time: 30 minutes
• Total Time: About 3 hours

Per Serving (approx.):

Calories: 420 | Fat: 18g | Carbs: 60g | Protein: 6g

💬 Final Thoughts

If you’ve made it this far, you’re clearly ready to treat yourself (and anyone lucky enough to be nearby). These Spiced Pumpkin Pecan Sticky Buns are the kind of recipe that feels like a hug from the inside out—warm, sticky, a little messy, and absolutely unforgettable.