How to make pumkin buns for Halloween?

For the Halloween snack, we would be tempted by delicious homemade buns. And since pumpkins are one of the symbols of fall, you might as well go all out by adding squash to the dough, and shaping them like cucurbits. One thing is certain, their pretty orange color and their sweet, slightly warmed cinnamon flavor will not leave anyone indifferent.

Pumpkin buns: the recipe step by step

Preparation: 60 mins
Cooking: 12 mins
Rest: 120 mins

For 10 buns

  • 300 g skinless squash (pumpkin, butternut squash, pumpkin, etc.)
  • 60ml lukewarm milk
  • 60 g + 1 tbsp. brown sugar
  • 20 g fresh baker’s yeast
  • 500g flour
  • 1 pinch of salt
  • 1 tbsp. cinnamon (optional)
  • 1 egg
  • 100g butter at room temperature


For the gilding

  • 1 egg yolk
  • 2 tbsp. milk

For decoration

Prepare the pumpkin brioche dough.
Dice the squash, then steam them for about 20 minutes, until tender. <
Mash the diced squash with a fork to puree them.
In a bowl, mix the milk, 1 tbsp. brown sugar and fresh yeast. Let stand for about 15 minutes.
Meanwhile, place the flour, sugar, salt and cinnamon in the bowl of your food processor.
Add an egg and the milk-sugar-yeast mixture. Knead until you get a smooth ball of dough. Add the pumpkin purée, then knead again.
Cut the butter into cubes, and add them little by little to the dough, kneading. Stop kneading when the dough is smooth and no longer sticks to your fingers.
Form a ball and leave to rest for at least 1 hour in a bowl covered with a damp cloth, in a warm room or an oven heated to 30°C.
When the dough has doubled in volume, press it with the palm of your hand to degas it.
Divide the dough into 10 pieces

Shape the buns into slightly flattened balls.
Cut 10 long kitchen twines. Wrap a piece of string loosely around a ball of dough. Make a knot where the thread crosses, then wrap it again, shifting it a quarter turn. Tie a knot at the crossing. Seen from above, this should form a cross on the dough. Repeat the operation 2 more times diagonally. Finish by tying the ends of the twine.
Shape the remaining 9 brioche balls.
Place them on a baking sheet, cover with a damp tea towel and let rise for 1 hour.
Glaze the buns with beaten egg and milk.
Bake for 12 minutes at 180°C.
Break the cinnamon sticks in half and plant each end in the buns, to imitate the peduncle.
Wait for the buns to cool before removing the strings.

Our pumpkin bun ideas

What we love about this recipe is that it is endlessly versatile. For example, you can stuff it with a mixture of butter and cinnamon, like cinnamon rolls, or add chocolate chips. Note, the shaping technique also works with bread dough, pizza dough, or puff pastry. Perfect for making Halloween puff pastries, for example. All you have to do is stuff them with compote, mashed squash or tomato sauce and you’re done.

Right away: here are 6 pumpkin bun recipes to inspire you.

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