Sweet yeast buns filled with a cream cheese (cheesecake) layer and a pumpkin filling. Topped with a pumpkin spice crumble. So delicious.

Pumpkin Cheesecake Buns Recipe.

There are some foods you can enjoy all year round. Other recipes are more seasonal and tend to be enjoyed during a particular time of the year. These soft sweet yeast buns with a pumpkin filling are rather seasonal, I’d say. However, just because they are a bit on the “enjoy during fall” side, doesn’t mean you can’t enjoy them ON REPEAT all autumn long, haha. I just love the recipe for the buns in this recipe. It’s the same recipe I use in our most popular dessert recipe, our Cherry Cheesecake Buns. They are amazing. The buns are so soft and just melt in your mouth. You then have a cream cheese (cheesecake like) layer, and then a pumpkin filling with a unique pumpkin crumble.

These are the kind of desserts I enjoy baking most with our children. There is just something about them shaping the buns and putting the filling into each bun. They are memories created that will last us a lifetime. I know the desserts aren’t as appealing when made with the munchkins, but the wonderful feeling of family bonding cannot be compared to some beautiful and perfect buns.

I attend a women’s Bible study on Wednesdays. This is my favorite day of the week. I love getting together with women who are hungry for the Word of God and creating friendships with women and Christ as the center of it all. We all come from different backgrounds, different up brings and those differences are set aside when we get together and just learn about becoming a better reflection of Him. It’s a beautiful thing. Anyhow, I made these buns for one of our fellowships and they were a hit. Everyone seemed to approve. So, here we are, sharing them with you! So you too can take them to your next gathering with friends or family. J

Recipe for Pumpkin Cheesecake Buns.

You can watch a step-by-step video of how to make the dough on our FACEBOOK page under videos.

Ingredients for Pumpkin Cheesecake Buns-

Buns Ingredients-

4 Tbsp butter, cubed

2 eggs

1/2 cup sugar + 1 Tbsp

1 1/4 cup milk

4 – 4 1/3 cups flour*

1/4 tsp salt

1 Tbsp active dry yeast

Cream cheese layer/Pumpkin filling-

1 ½ packs cream cheese, room temp, 12 oz total

¼ cup sugar

¼ tsp vanilla

1/3 cup sugar

2/3 cup pumpkin puree

1 ¼ tsp pumpkin pie spice

Crumble:

1/4 cup flour

¼ tsp cinnamon

1 ½ tsp pumpkin pie spice

2 Tbsp cold butter, cubed

2 Tbsp sugar

Egg wash- 1 egg, beaten

Makes: 24 sweet pumpkin buns

How to make Pumpkin Cheesecake Buns-

Preheat oven at step 12 to 365°F.

Butter 2 (9×13) rimmed baking pans, set aside. (I used a small skillet and large baking sheet.)

Prepare dough: Place flour in a large bowl. In the middle of the bowl, create opening pushing flour to the sides. Whisk the 2 eggs and pour into the center of the flour. In a small saucepan, add butter, 1/2 cup sugar and milk, heat until very warm but not hot (no warmer than 100 degrees). Pour milk mixture into the beaten egg. Sprinkle yeast over milk mixture, sprinkle 1 tablespoon sugar over yeast and allow to sit 5 minutes, allowing yeast to activate.

Slowly, mix in the flour into the milk mixture. Continue mixing until flour it is fully incorporated and isn’t sticking to sides of the bowl. (Dough can be mixed by hand or mixer with dough hook.)

Prepare dough for roll.

Cover bowl with plastic wrap then a towel and allow to rise at room temp for 1 1/2 hours.

Prepare fillings: Beat 6 oz. cream cheese, ¼ tsp vanilla, and 1/4 cup sugar, set aside. In another bowl, beat 6 oz. cream cheese, 1/3 cup sugar, pumpkin puree and pumpkin spice. Refrigerate both fillings.

Combine all ingredients for the crumble. The mixture will be crumbly. Refrigerate.

Beat ingredients together for the filling

Lightly dust surface with flour. Transfer dough and cut in half. Then cut in half again, each half cut into 6 equal pieces. Repeat with remaining dough. You should have 24 pieces.

Working with lightly dusted fingers in flour, take a piece of dough and bring all the side together to the top. Then press in the center and to the side allowing there to be room for the filling. Transfer buns to prepared baking pans. Repeat with all pieces.

Cheery Cheesecake Buns Recipe

Brush edges of buns with egg wash.

Take beaten cream cheese and divide it equally between the buns, spread. Top with pumpkin filling, repeat until all filling is used. Set aside buns to rise 30 minutes.

Top edges and tops of buns with crumble.

Shape buns and add filling and crumble.

Bake 20-22 minutes until buns age golden in color.

Recipe for Pumpkin Cheesecake Buns.

Recipe for Pumpkin Cheesecake Buns.

Recipe for Pumpkin Cheesecake Buns.
Print
Pumpkin Cheesecake Buns Recipe
Prep Time
2 hr
Cook Time
20 mins
Total Time
2 hr 20 mins
 

Sweet yeast buns filled with a cheesecake and pumpkin filling and a crumble. 

Servings: 24 sweet buns
Ingredients
  • 4 Tbsp butter, cubed
  • 2 eggs
  • 1/2 cup sugar + 1 Tbsp
  • 1 1/4 cup milk
  • 4 - 4 1/3 cups flour*
  • 1/4 tsp salt
  • 1 Tbsp active dry yeast
  • Cream cheese layer/Pumpkin filling-
  • 1 ½ packs cream cheese, room temp (12 oz. total)
  • ¼ cup sugar
  • ¼ tsp vanilla
  • 1/3 cup sugar
  • 2/3 cup pumpkin puree
  • 1 ¼ tsp pumpkin pie spice
  • Crumble:
  • 1/4 cup flour
  • ¼ tsp cinnamon
  • 1 ½ tsp pumpkin pie spice
  • 2 Tbsp cold butter, cubed
  • 2 Tbsp sugar
  • Egg wash- 1 egg beaten
Instructions
  1. Preheat oven at step 12.

  2. Butter 2 (9x13) rimmed baking pans, set aside. (I used a small skillet and large baking sheet.)
  3. Prepare dough: Place flour in a large bowl. In the middle of a bowl, create opening pushing flour to the sides. Whisk the 2 eggs and pour into the center of the flour. In a small saucepan, add butter, 1/2 cup sugar and milk, heat until very warm but not hot (no warmer than 100 degrees). Pour milk mixture into the beaten egg. Sprinkle yeast over milk mixture, sprinkle 1 tablespoon sugar over yeast and allow to sit 5 minutes, allowing yeast to activate.
  4. Slowly, mix in the flour into the milk mixture. Continue mixing until flour it is fully incorporated and isn't sticking to sides of the bowl. (Dough can be mixed by hand or mixer with dough hook.)
  5. Cover bowl with plastic wrap then a towel and allow to rise at room temp for 1 1/2 hours.
  6. Prepare fillings: Beat 6 oz. cream cheese, ¼ tsp vanilla and 1/4 cup sugar, set aside. In another bowl, beat 6 oz. cream cheese, 1/3 cup sugar, pumpkin puree and pumpkin spice. Refrigerate both fillings.
  7. Combine all ingredients for the crumble. The mixture will be crumbly. Refrigerate.
  8. Lightly dust surface with flour. Transfer dough and cut in half. Then cut in half again, each half cut into 6 equal pieces. Repeat with remaining dough. You should have 24 pieces.
  9. Working with lightly dusted fingers in flour, take a piece of dough and bring all the side together to the top. Then press in the center and to the side allowing there to be room for the filling. Transfer buns to prepared baking pans. Repeat with all pieces.
  10. Brush edges of buns with egg wash.
  11. Take beaten cream cheese and divide it equally between the buns, spread. Top with pumpkin filling, repeat until all filling is used. Set aside buns to rise 30 minutes.
  12. Top edges and tops of buns with crumble.

  13. Bake 20-22 minutes until buns age golden in color.

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