Pumpkin Spice Buns with Cream Cheese Frosting

I might as well let you in on a little secret about me now, I don’t believe in food seasons. (Que gasps now) I don’t think we need to wait until the temperature drops to enjoy a hearty bowl of soup, some winter days I love an ice cold smoothie, and I love pumpkin ALL YEAR ROUND!

Yes I know it grows in the fall and I’m all about eating whats in season, but I am one of those people you will find drinking a pumpkin spice latte, hot, in July. But there happens to be this short amount of time that the whole rest of the world seems to jump on the pumpkin bandwagon and its everywhere. You better believe I take full advantage of it, so every October I find myself asking the same question… How do I fit the most amount of pumpkin into my life while the season still deems it socially acceptable??? 

It’s funny, sometimes I find that my biggest kitchen successes stem from my kitchen failures. I had an idea to make Pumpkin Spice Babka (um yum right??) for shabbos. Out of habit I ended up making a huge double recipe when I meant to make a half recipe, and ended up with way more dough then I knew what to do with. After making three Babkas, I still had over half the dough left and my freezer only has so much space. I quickly thought Pumpkin buns! So I rolled out some of the dough, used the same filling I did for the babka, and popped two trays into the oven.

Well, the babka was a flop. The dough wasn’t right for it, it dried out quickly, and just didn’t look so nice. BUT OH MY GOODNESS THESE PUMPKIN BUNS WERE EVERYTHING I COULD HAVE HOPED FOR AND MORE. The centers are gooey, they’re so flavorful, and just taste like fall. And of course, what would a Pumpkin Bun be without a cream cheese frosting?? Have them for breakfast, have them for dessert, have them all year round! I promise the only regret you’ll have making them is that you didn’t make enough!

And I’ll let you know the best part of them… THEY’RE PARVE!! Even the frosting!


Pumpkin Spice Buns with Cream Cheese Frosting

Even the pumpkin spice haters wont be able to get enough of these! 
Prep Time 2 hrs
Cook Time 30 mins
Total Time 2 hrs 30 mins
Course Dessert
Cuisine American
Calories 1 kcal



  • 4 1/2 tsp  Yeast
  • 1 3/4 cups  Very Warm Water 110/115 degrees
  • 1 cup  White Sugar
  • 3 Cups then 9 Cups       All Purpose Non Bleached Flour
  • Add more as needed for dough structure
  • 2                                        Large Eggs
  • 1/2 cup  Vegetable/Canola Oil
  • 1                                       15 28 oz can of pureed pumpkin not pumpkin pie filling
  • 2 tsp   Ground Cinnamon
  • 2 tsp  Pumpkin Pie Spice
  • Splash of Vanilla


  • Margarine
  • 1 cup  Brown Sugar
  • 1 tsp   Cinnamon
  • 2 tsp  Pumpkin Pie Spice


  • 1 cup  Non-dairy Cream Cheese of Choice I used Wayfair and loved it!
  • 1/4 cup  Margarine softened
  • 4 tbs  Powdered Sugar
  • Splash of Vanilla



  • Preheat oven to 350
  • Mix together warm water, sugar and yeast, and let sit until bubbly (about 10 min.) Once ready, mix in first 3 cups of flour until spongy. 
  • Add Pumpkin, eggs, oil, and spices and mix until well combined
  • Add remaining flour (adding more if necessary) until the dough forms and is no longer extremely sticky. (A little sticky is okay and will often be fixed in the rising processes but because of the pumpkin this is a naturally sticky dough so don't be discouraged if it needs more flour.
  • Kneed well for 10 minutes until the dough is well formed and springs back after you touch it. Cover and let rise for at least an hour in a warm place.
  • While dough is rising, mix together the Brown Sugar, Cinnamon, and Pumpkin Pie Spice and set aside
  • Once risen to about twice its size, punch down, roll out as much of the dough as your table has room for, longer than it is wide and not too thin so it falls apart. You may need to do it in rounds.
  • Take the margarine and rub it all over the dough and spread the brown sugar mixture all over the dough. Roll the dough inwards making a long thick log. 
  • Spread extra filling on the bottom of a well greased 9x13 or 8 or 9 inch round pan
  • Cut the log in about 1 inch slices and place in the greased pan(s) 
  • Bake at 350 for 25-30 minutes until tops are golden brown 


  • While they're baking, mix together non-dairy cream cheese, softened margarine, vanilla, and powdered sugar. 
  • Spread liberally on top right before serving!


(I'm a big fan of making doughs in one bowl only, to keep the mess as limited as possible. While I prefer to do it by hand, this recipe is mixer friendly as well)
The filling recipe is for about 1/3 of the dough recipe because I froze dough and took it out periodically, double accordingly. 
Keyword Dairy Free, Dessert, Fall, Kosher, Parve, Pumpkin, Pumpkin Spice


These freeze really really well! Just reheat before serving!

This easy recipe is so delicious and I can’t wait for you to try them and join me on the year round pumpkin brigade!




Don’t forget to DM me your pics on instagram @cookingnotcleaning

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