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Pumpkin Spice Kolaches

Pumpkin Spice Kolaches

Kolaches made with a canned pumpkin and pumpkin spice!
Course Breakfast
Cuisine American
Keyword Cream Cheese, kolaches, Pumpkin
Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Servings 16
Author Anna
Cost 5



  • 1/4 cup warm water, warm (110-115 degrees) (56 grams)
  • 1 1/8 teaspoons instant yeast (SAF)
  • 1/4 cup granulated sugar (slightly generous) (60 grams)
  • 1/4 cup dry milk powder
  • 4 oz canned pumpkin (114 grams)
  • 1 large egg
  • 1 1/2 teaspoons pumpkin pie spice
  • 3/4 teaspoon salt
  • 2 cups bread or all purpose flour plus about 2 1/2 tablespoons** (260 grams) (25 grams)
  • 4 tablespoons unsalted butter, cut into chunks, softened (56 grams)
  • Melted butter for brushing

Cinnamon Sugar

  • 1 tablespoon granulated sugar
  • 1/8 teaspoon cinnamon (or more

Cream Cheese Filling

  • 8 oz cream cheese, softened (230 grams)
  • 4 tablespoons sugar (50 grams)
  • 1 large egg yolk
  • 1/8 teaspoon lemon zest (I don't measure it, I just put in a few scrapes)
  • 1/4 teaspoon vanilla
  • Nuts for topping (walnuts or pecans)


  • In the bowl of a stand mixer, combine warm water and yeast and stir well. Add sugar and milk powder, followed by pumpkin, egg, salt, pumpkin pie spice and 2 cups (260 grams) of the flour. Stir with the paddle attachment until mixed.
  • Switch to the dough hook and begin kneading the dough. As you knead, add the softened butter 1 chunk at a time, allowing the dough to absorb it. Continue kneading. The dough should start off sticking to the hook, but as you knead it will stick to the sides of the bowl. If for some reason it's sticking to the hook or seems dry, do not add the remaining flour. Otherwise, go ahead and add the remaining 2 1/2 tablespoons of dough and let the machine knead for about 5 to 7 minutes, stopping every so often to scrape the bowl and check for elasticity. It should snap a little.
  • Put the sticky dough in a large bowl slicked with melted butter. Roll dough around so it is coated with butter. Let the dough rise for about 1 1/2 hours. It won't quite double.
  • Punch down the dough. Break off six or 8 pieces and shape into balls. Arrange in a pan a little over and inch apart. Cover with greased plastic wrap and let rise for another hour.
  • Meanwhile, make your cream cheese filling. Just beat together cheese and sugar, beat in the egg yolk, lemon and vanilla. This will give you almost double the amount you need, so plan on having some left over.
  • When the dough has risen, make indentations in the center of each roll and fill with cream cheese filling. Sprinkle nuts and cinnamon sugar around the perimeter of the filling (or over it if you feel like it).
  • Preheat at 350 degrees for about 30 minutes. If you've made the rolls smaller (8 to 10 rather than 6), check at 25 minutes.


I've been testing with KA bread flour, but I think AP would work too and might even give you a softer roll.