Pumpkin Spice Buns


Today is my Blogaversary! That mean that I have been weekly food blogging, here on CookWithChefEitan.com, for a full year! Also known as 52 weeks! Which mean 52 posts with recipes, articles, and photography all done by me. Who thought when I started that a 14 year old would be able to run a weekly food blog while also juggling a dual curriculum school? Everyone I knew thought I was crazy. But a year later I have showed them all that I could do it!

I have to thank again Melinda Strauss (Kitchen-Tested.com) for allowing me to attend the Kosher Boggers Conference, last year. That is what inspired me to start weekly food blogging. I remember siting in the crowd listening to speakers such as Miriam Pascal (OverTimeCook.com), Chanie Apfelbaum (BusyInBrooklyn.com), and Amy Kritzer (WhatJewWannaEat.com) speak about their experiences with food blogging, in awe. I now am proud to call them all my friends and mentors.


I spend weeks trying to decide what to post for the occasion. I happened to been testing this Pumpkin Spice Buns recipe a few weeks ago when Naomi Nachman family was in town. So I served them to the Bernaths and Nachmans to get their input on how they came out. Everyone loved them! With Thanksgiving less than two weeks away, I figured it would be the perfect way to celebrate my Blogaversary! I can assure you these Pumpkin Spice Buns will have you joining the pumpkin spice craze!

If you make these, be sure to post a picture and tag me @ChefEitanBernath on Instagram and Facebook or email me a picture to chefeitanbernath@gmail.com! I would love to see how they came out in your kitchen!


Pumpkin Spice Buns


    Pumpkin Spice Dough:
  • ½ cup whole milk
  • ¼ cup water
  • 1 ¼ ounce packet active dry yeast (2 ¼ teaspoons)
  • 4 tablespoons butter, melted
  • 1 large egg yolk
  • 1/3 cup pumpkin puree
  • 1/2 tsp pumpkin spice
  • 2 ¾ cups all-purpose flour, plus more for dusting
  • ¾ tsp salt
    For the Pumpkin Filling:
  • ½ cup brown sugar
  • 1/4 cup white sugar
  • 3/4 cup pumpkin puree
  • ½ tsp pumpkin spice
  • ½ tsp vanilla
    For the Pumpkin Spice Glaze:
  • 1 cup powdered sugar
  • 3 tbsp milk
  • 1 tbsp pumpkin puree
  • ¼ tsp pumpkin spice


    For the Pumpkin Spice Dough:
  1. Warm the water and milk in a sauce pan over a low heat until it reaches 100-110 degrees fahrenheit. Remove from the heat and sprinkle the yeast on top, then sprinkle a pinch of sugar on top of that.
  2. Set it aside for 5 minutes, then whisk the melted butter, egg yolk, pumpkin puree, and pumpkin spice into the yeast mixture.
  3. In a large bowl mix the flour and salt, until combined. Make a well in the center of the flour and add in the liquid ingredients and stir with a wooden spoon until it comes together into a soft, sticky dough.
  4. On a lightly floured surface and knead the dough for 5 minutes. Place in a greased bowl and cover with plastic wrap. Set aside for 1-2 hours or until it doubles in size.
    For the Pumpkin Spice Buns:
  1. In a small bowl, mix all the ingredients for the filling, until fully combined
  2. Assembly
  3. Preheat the oven to 350
  4. Roll out the dough to 20 inches by 12.
  5. Slather the Pumpkin Filling all over the rolled out dough.
  6. Starting at one of the long ends, tightly roll up the dough and sit it seam side down.
  7. Cut it with a serrated knife into 12 equal pieces.
  8. Place each of the buns into a greased muffin tin.
  9. Cover, and let it rise again for 30 minutes.
  10. Bake for 30-40 minutes, until golden brown on top.
    For the Glaze:
  1. In a small bowl, mix all the ingredients for the glaze, until fully combined.
  2. Pour the glaze over the warm buns before serving.

2 Replies to "Pumpkin Spice Buns"

  • comment-avatar
    Melinda Strauss November 14, 2016 (3:49 pm)

    These look amazing!!! Congrats on your 1 year blogoversary!!!!

  • How to make Butter – Cook with Chef Eitan March 16, 2017 (11:36 am)

    […] baking, sauteing, or anything you would normally use butter for. I’d suggest making my Pumpkin Spice Buns Recipe or my Fettuccine Alfredo Recipe!  They will be extra delicious with fresh […]

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