Okay friends, it is FINALLY happening. If you have been around here for a while, you know I have been making my crumble buns for a few years now, and this year they have REALLY been popping off. Every time I post a new flavor, my DMs fill up with photos of your buns and I love it so much. So when the leaves started turning, it only felt right to make a pumpkin version for fall. And these Brown Butter Pumpkin Crumble Buns might be my favorite ones yet.
Here is what we are working with. A soft, pillowy pumpkin dough made with brown butter, cinnamon and pumpkin pie spice that smells like an actual fall candle while it rises. Each bun gets pressed down and filled with a GENEROUS swirl of maple brown butter cream cheese filling, a drizzle of salted caramel, and a ring of pumpkin spice brown butter crumble around the edges. Then they get even MORE salted caramel on top once they come out of the oven.
Brown butter shows up in three different places (the dough, the cream cheese filling AND the crumble), and it’s the secret to that deep, toasty, bakery flavor. Paired with pumpkin and maple, it’s basically fall in a bun. These are perfect for a slow Saturday morning with coffee, Thanksgiving morning, a Friendsgiving brunch, or any fall gathering where you want everyone to ask for the recipe.
P.S. Brown ALL of your butter at once at the very beginning, then let it cool and divide it into three little bowls (3 tablespoons for the dough, 2 for the filling and 3 for the crumble). One pan, one step, and you’re set up for the entire recipe. It saves SO much time and so many dishes!
Why You’ll Love These Pumpkin Cream Cheese Buns
- The fall version of my viral crumble buns: a soft pumpkin spice dough, maple cream cheese filling and brown butter crumble in every bite.
- Brown butter THREE times: it gives these a deep, nutty, bakery-style flavor you can’t get any other way.
- Show-stopping: big bakery-style buns that steal the show at fall brunch or Thanksgiving morning.
- Stays soft for days: the pumpkin keeps the dough moist and tender.
- Mini option: make 12 smaller buns for easy sharing.
Ingredients for Brown Butter Pumpkin Crumble Buns
Here’s what goes into each layer and why. Find the exact measurements in the printable recipe card below.
For the Brown Butter
- Unsalted butter: browned once at the start and used in the dough, the filling and the crumble. Swirl it over medium heat until the milk solids turn golden and it smells like toasted hazelnuts, and scrape in every browned bit. That’s where the flavor lives!
For the Pumpkin Spice Dough
- Whole milk: warmed to 100 to 110°F to wake up the yeast and make the dough soft and rich.
- Active dry yeast: bloom it in the warm milk for 5 to 10 minutes until foamy. That foam means it’s alive and ready.
- Pumpkin puree: gives the dough its gorgeous orange color, cozy flavor and moisture that keeps the buns soft for days. Use 100 percent pure pumpkin, not pumpkin pie filling.
- Egg: adds richness and a plush, brioche-style texture. You’ll need a second egg for the egg wash.
- Light brown sugar: feeds the yeast and adds a warm molasses flavor that’s perfect with pumpkin.
- Vanilla extract: rounds out the brown butter in both the dough and the filling.
- Bread flour: a MUST here. The extra protein builds the chew and structure these big, moist buns need. Spoon and level it.
- Salt: balances the sweetness and strengthens the dough. Never skip it.
- Cinnamon and pumpkin pie spice: the warm blend of cinnamon, ginger, nutmeg and cloves that makes these taste like pumpkin bread in bun form.
For the Maple Cream Cheese Filling
- Cream cheese: one full-fat block, truly at room temperature, so it whips up without lumps.
- Maple syrup: real maple syrup, not pancake syrup, for a cozy, gentle sweetness and an extra silky filling.
- Powdered sugar: sweetens the filling while keeping a little cheesecake tang. Add it slowly or you’ll be wearing it!
- Brown butter and vanilla: make the filling taste toasty and warm.
For the Brown Butter Crumble and Topping
- All-purpose flour, brown sugar and pumpkin pie spice: mixed with brown butter into big, craggy clumps that bake up golden and crisp.
- Salted caramel: half goes into the buns before baking and half gets drizzled on top once they cool. Store-bought or my homemade salted caramel sauce both work.
Tips for the Best Pumpkin Crumble Buns
- Brown all the butter in one batch. Browning cooks off water, so start with 10 tablespoons to end up with the full 8 tablespoons you need.
- Use a light-colored saucepan. It lets you actually see the butter turn golden so it doesn’t go from perfect to burnt.
- Blot watery pumpkin. Some brands are very wet. Pat the puree with a paper towel so the dough isn’t too sticky.
- Check your milk temperature. 100 to 110°F, warm on your wrist but never hot.
- Make the filling and crumble while the dough rises. Assembly takes about 5 minutes once it’s doubled.
- Weigh your dough balls. About 120 to 140 grams each gives you 6 even buns that bake at the same rate.
How to Make Mini Pumpkin Crumble Buns
These full-size buns are HUGE, so if you want something easier to share, make them mini! Divide the dough into 12 equal balls (about 60 to 70 grams each), press a smaller well into each one with a ¼ cup measuring cup or your fingers, and divide the filling, caramel and crumble evenly among all 12. Bake at 375°F for 16 to 18 minutes, until golden. The minis are PERFECT for brunch spreads, holiday trays and bringing to friends.
Make Ahead: Pumpkin Buns for Thanksgiving Morning
Make the dough, let it rise, shape the balls, then cover and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes, then make the wells, fill, top and bake.
The filling and crumble can be made up to 2 days ahead and kept in the fridge. That means warm, bakery-style pumpkin buns on Thanksgiving morning with almost no work.
Substitutions and Variations
- No bread flour? All-purpose works. The buns will be a little softer, and you may need an extra tablespoon or two of flour since pumpkin adds moisture.
- Instant yeast: use the same amount, skip the blooming step and mix it right in with the flour. Your rise may be about 15 minutes faster.
- Homemade pumpkin pie spice: mix 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg and a pinch of cloves.
- No maple syrup? Use an extra 2 tablespoons of powdered sugar and a splash of milk, or honey for a different twist.
- Add some crunch: stir â…“ cup chopped pecans or walnuts into the crumble.
- Not a caramel person? A simple maple glaze (powdered sugar, maple syrup and a splash of milk) is a beautiful swap.
- No piping bag? Snip the corner off a zip-top bag, or just spoon the filling in.
More Crumble Bun Flavors to Try
Same soft dough, a new filling for every season:
- Brown Butter Apple Crumble Buns
- Salted Caramel Apple Crumble Buns
- Biscoff Cookie Butter Crumble Buns
- Salted Caramel Banana Crumble Buns
- Blueberry Custard Crumble Buns
- Strawberry Custard Crumble Buns
- Triple Berry Custard Crumble Buns
- Lemon Blueberry Custard Crumble Buns
- Peach Crumble Buns
Equipment You’ll Need
- Light-colored saucepan: so you can see the milk solids turn golden.
- Stand mixer with dough hook: kneads this slightly sticky dough so your arms don’t have to (a big bowl and your hands work too).
- Hand mixer or paddle attachment: whips the filling smooth and lump-free.
- Instant-read thermometer: makes sure your milk is 100 to 110°F so your yeast activates every time.
- Kitchen scale: for six even buns.
- 1-cup measuring cup: creates the perfect round well for the filling.
- Piping bag: quick, clean and SO satisfying.
- Pastry brush: for glossy, golden edges.
- Sheet pan and parchment paper: keeps the caramel and crumble from sticking.
Brown Butter Pumpkin Crumble Buns with Maple Cream Cheese
Ingredients
For the Brown Butter (brown it all at once):
- ½ cup unsalted butter
For the Pumpkin Buns:
- ¾ cup whole milk warmed to 100 to 110 degrees F
- 2 teaspoons active dry yeast
- ½ cup pumpkin puree
- 1 large egg
- ¼ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 3 tablespoons brown butter
- 3 cups bread flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
For the Maple Brown Butter Cream Cheese Filling:
- 8 ounces cream cheese room temperature
- 2 tablespoons maple syrup
- 1 tablespoon brown butter
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
For the Pumpkin Spice Brown Butter Crumble:
- 3 tablespoons brown butter
- ½ cup light brown sugar packed
- ½ cup all purpose flour
- 1 teaspoon pumpkin pie spice
For Assembly:
- 1 egg beaten with 1 tablespoon milk, for egg wash
- ¼ cup salted caramel divided
Instructions
- Brown the butter. Add unsalted butter to a light colored saucepan over medium heat. Let it melt, then keep swirling the pan as it foams and bubbles. After about 5 to 7 minutes, the milk solids on the bottom will turn golden brown and it will smell like toasted nuts. Pull it off the heat right away and pour it, browned bits and all, into a heatproof bowl. Let it cool for about 10 minutes, then divide it into three bowls: 3 tablespoons for the dough, 1 tablespoon for the filling, and 3 tablespoons for the crumble.
- Activate the yeast. Warm 3/4 cup of whole milk to between 100 and 110 degrees F. Stir in the 2 teaspoons of active dry yeast and let it sit for 5 to 10 minutes, until it is foamy and bubbly on top. That means your yeast is happy and ready to work!
- Mix the wet ingredients. To the bowl of your stand mixer, add the activated yeast mixture, 3 tablespoons of brown butter, 1/2 cup pumpkin puree, the egg, 1/4 cup light brown sugar, and 1 teaspoon vanilla. Mix until everything is fully combined and smooth.
- Knead the dough. Add the bread flour, salt, cinnamon, and pumpkin pie spice. Using the dough hook, knead on medium low for 8 minutes, until the dough is smooth, elastic, and just slightly tacky. It should pull away from the sides of the bowl. If it is still super sticky after a few minutes, add flour one tablespoon at a time.
- Let it rise. Cover the bowl with a towel or plastic wrap and let the dough rise in a warm spot for 60 to 90 minutes, until doubled in size. This is the perfect time to make your filling and crumble!
- Make the cream cheese filling. Beat together the room temperature cream cheese, 2 tablespoons maple syrup, 1 tablespoon brown butter, and 1 teaspoon vanilla until totally smooth. Add the powdered sugar SLOWLY and beat until light and fluffy. Transfer it to a piping bag and set aside.
- Make the crumble. In a small bowl, mix 3 tablespoons brown butter, 1/2 cup light brown sugar, 1/2 cup all purpose flour, and 1 teaspoon pumpkin pie spice until it looks wet and comes together in big clumps. Set aside.
- Shape the buns. Preheat your oven to 375 degrees F and line a sheet pan with parchment paper. Punch down the risen dough and divide it into 6 equal balls. Mine are about 140 grams each, and anywhere between 120 and 140 grams is perfect. Roll each one into a smooth ball and place them on the sheet pan with plenty of space between them. These are BIG bakery style buns, so they need room to spread!
- Make the wells. Press the bottom of a 1 cup measuring cup firmly into the center of each dough ball to create a deep, round well with a puffy border. Brush each bun all over with egg wash.
- Fill and top. Pipe a generous amount of the cream cheese filling into each well, dividing it evenly so you use ALL of it. Drizzle with half of your salted caramel (about 2 tablespoons total), then sprinkle the pumpkin spice crumble around the edges of each bun.
- Bake. Bake at 375 degrees F for 18 to 22 minutes, until the buns are deeply golden and your whole house smells like fall.
- Finish and enjoy. Let the buns cool for about 10 minutes, then drizzle with the remaining salted caramel. Serve them warm and watch everyone go quiet after the first bite!
How to Store Pumpkin Crumble Buns
- Counter: these are best the day they’re made! Keep them loosely covered at room temperature for up to 1 day, then the cream cheese filling needs to go in the fridge.
- Fridge: store in an airtight container for up to 4 days. Warm in a 350°F oven for 5 to 7 minutes to bring them right back to life.
- Freezer: freeze the baked buns (without the final caramel drizzle) for up to 2 months. Thaw overnight in the fridge, reheat at 350°F for about 10 minutes, then add fresh caramel.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No, stick with 100 percent pure pumpkin puree. Pumpkin pie filling is already sweetened and spiced and will throw off the sugar and texture of the dough.
Do I really have to brown the butter?
You can use regular melted butter and still get a delicious bun, but brown butter is the whole personality of this recipe! It adds a toasty, nutty depth that makes these taste like they came from a bakery.
Why is my dough so sticky?
Pumpkin adds a lot of moisture, so this dough is naturally a little tacky. If it’s still sticking to the sides of the bowl after a few minutes of kneading, add flour one tablespoon at a time until it pulls away cleanly.
My yeast never got foamy. What happened?
Your milk was likely too hot or your yeast was expired. Start over with milk between 100 and 110°F and fresh yeast. It’s a small redo that saves the whole recipe!
Can I use store-bought salted caramel?
Absolutely! A good jarred salted caramel works beautifully. Warm it for a few seconds so it drizzles easily.
Can I use homemade pumpkin puree?
Yes, but homemade puree is usually wetter than canned. Strain it or blot it well with paper towels so the dough doesn’t get too sticky.
More Pumpkin Recipes You’ll Love
- Brown Butter Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting
- Brown Butter Pumpkin Chocolate Chip Crumble Bread
- Brown Butter Pumpkin Coffee Cake with Maple Cinnamon Glaze
- Pumpkin Cheesecake with Biscoff Crust
- Gooey Pumpkin Brown Butter Cake
- Brown Butter Chocolate Swirl Pumpkin Muffins
- Brown Butter Pumpkin Pancakes
- Homemade Pumpkin Spice Latte
- Pumpkin Recipes for the Ultimate Cozy Baking Season
If you make these, I NEED to see them! Snap a photo of that golden crumble and caramel drizzle and tag me @munchiesbymallory on Instagram and TikTok. And if you want every recipe ad-free plus my monthly baking guides, join the Baking Club. 🎃
Leave a comment and rating below. It helps other bakers (and me!) more than you know. Happy baking, friends!
Leave a Reply