Maple Pumpkin Sticky Buns

By Brittany Kulland & Ari Nordhagen

From that early Spring moment when it’s just warm enough to put seeds into soil, I look forward to the Autumn harvest. 

Undoubtedly one of the stars of the season, pumpkins are as versatile as they are ubiquitous. This year, rather than sticking solely to the old standbys—pumpkin pie, pumpkin soup, pumpkin bread, etc.—try what’s sure to become your new Autumn tradition: Maple Pumpkin Sticky Buns.

With warm, gooey maple caramel, rich pumpkin filling and pillowy soft twists of dough, it’s a surefire crowd pleaser…if you choose to share!

3 eggs
¼ C brown sugar
¼ C maple syrup
2/3 C buttermilk 
2 tsp active dry yeast 
3 oz unsalted butter, melted
2 tsp kosher salt
4 C all purpose flour

1 sugar pumpkin (also known as a pie pumpkin)
-OR- 1 15oz can of pureed pumpkin (NOT pie filling)
¼ C maple syrup
½ C brown sugar
1 Tbs ground cinnamon
1 tsp ground ginger
½ tsp ground allspice
¼ tsp ground nutmeg
Pinch kosher salt

2 oz butter
1/3 C brown sugar
1/3 C maple syrup
1 C pecans, chopped
Pinch salt

In a large mixing bowl, combine eggs, sugar, syrup, buttermilk, yeast and butter. Whisk until mixture is thoroughly combined. In a separate bowl, combine flour and salt. Add flour to egg mixture and stir with a wooden spoon or in a stand mixer until a dough begins to form. Continue to mix until dough forms a ball. Turn dough out onto a clean, dry surface and knead 6-8 minutes, or until dough is smooth and elastic. Return dough to bowl, cover, and allow to rise for about two hours, or until doubled in size.

Preheat oven to 400F. Cut pumpkin in half and remove seeds and pulp. Spray a cookie sheet generously with nonstick spray. Place the pumpkin halves cut side down on the oiled cookie sheet. Bake 30-40 minutes or until pumpkin flesh is fork tender. Allow pumpkins to cool. Scoop flesh out of the pumpkin skins and place it in a food processor or blender. Puree until smooth. Add all filling ingredients to a bowl and stir to combine.

In a small saucepan, melt butter over medium heat. Add sugar and syrup. Increase heat to medium high, stirring to dissolve sugar. Bring mixture to a boil, then lower heat to medium and cook an additional two to four minutes. Remove from heat and stir in pecans and salt.


4 oz butter, softened

Spray a 9”x13” baking pan with nonstick spray. Pour caramel into bottom of pan, tilting to cover. Punch down dough, then turn out onto a clean, dry surface. Roll dough into a rectangle approximately 12” x 18”. Spread butter onto surface, leaving a ½” strip along the bottom edge. Spread filling over butter, still leaving the ½” strip empty at the bottom. Starting at the top, roll dough tightly down onto itself lengthwise, making one long roll. Using a very sharp knife, cut 1 ½” slices. Transfer slices to the baking pan. Lightly cover the pan and allow to rise in a warm place for 30-45 minutes.

Preheat oven to 350F. Uncover baking pan and bake 30 minutes. Cover loosely with foil and continue baking for 20-30 minutes more. Allow to cool in the pan for 10-25 minutes. Using a sharp knife, loosen the buns from the sides of the pan. Carefully invert onto a tray or cookie sheet.


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