Pumpkin Pie Brioche Buns

We found your new favorite way to make pumpkin pie! Imagine a soft, buttery pumpkin brioche bun with a little pocket of pumpkin cheesecake filling right in the middle. Now add a brown sugar oat crumble on top and bake everything until the edges are golden and the kitchen smells like fall.

That's exactly what we're making.

These Sourdough Discard Pumpkin Pie Brioche Buns are somewhere between a bakery-style brioche bun, pumpkin pie, and a pumpkin cheesecake coffee cake.

Why Sourdough Discard Works in Brioche

If you've been making sourdough for a while, you already know I love finding ways to use discard. But sourdough discard isn't just something we throw into recipes to avoid wasting it. It can actually contribute flavor, moisture, and tenderness to baked goods.

In this recipe, sourdough discard adds a subtle tang that balances the sweetness of the pumpkin cream cheese filling and brown sugar crumble.

We're also using a little instant yeast. That's intentional.

Traditional sourdough brioche can take quite a while to rise, especially with ingredients like butter, eggs, and pumpkin weighing down the dough. Using discard with commercial yeast gives us that homemade sourdough flavor while keeping this recipe approachable enough to make in one day.

You can use cold discard straight from the refrigerator or discard that has been sitting on the counter, provided it's been stored safely and shows no signs of spoilage.

The Secret to Soft, Fluffy Pumpkin Brioche

Pumpkin brioche is a little different from regular brioche because pumpkin purée adds moisture. That means the dough can feel stickier than you might expect. Don't panic!

A soft, slightly tacky dough is exactly what we want. Here are a few things that make a difference.

Use pumpkin purée, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which will change the dough.

Use room-temperature ingredients. Softened butter and an egg that isn't refrigerator-cold will incorporate more easily into the dough.

Knead until elastic. Brioche needs enough gluten development to support the butter and create a fluffy texture.

Don't add too much flour. A stiff dough will give you heavier, drier buns.

Give the dough time to rise. Enriched doughs can take longer to rise, especially in a cool kitchen.

Can I Make These Pumpkin Pie Brioche Buns Ahead of Time?

Yes! And I actually love the idea of preparing the dough the night before.

Overnight Dough Option

Prepare the brioche dough as directed.

Allow it to rest at room temperature for approximately 30–45 minutes to begin rising.

Cover tightly and refrigerate overnight, for approximately 8–12 hours.

The next morning, remove the dough from the refrigerator and divide it into six portions.

Allow the shaped dough to rest until pliable enough to create the indentations.

Fill, top, and allow the buns to become noticeably puffy before baking.

Because the dough is cold, the final rise may take longer.

The overnight option is especially convenient if you're making these for a fall brunch or holiday breakfast.

Can I Use Active Sourdough Starter Instead of Discard?

Yes, you can substitute 100 g of active sourdough starter for the discard.

If you're keeping the commercial yeast in the recipe, the overall method stays the same, although the dough may rise more quickly depending on your starter's activity.

If you want to make these entirely naturally leavened, the recipe would need a different fermentation schedule and potentially some adjustments to the dough.

For this version, I recommend keeping the yeast for the most predictable results.

How to Store Pumpkin Pie Brioche Buns

Because these buns contain a pumpkin cream cheese filling, they should be refrigerated after cooling.

Store in an airtight container in the refrigerator for up to 3–4 days.

For the best texture, let a bun sit at room temperature briefly before serving, or warm it gently in the microwave for about 10–15 seconds.

Avoid overheating, which can make the filling too soft.

Can You Freeze Them?

Yes.

Once completely cooled, wrap each bun individually and place in a freezer-safe container.

Freeze for up to 2 months for best quality.

Thaw overnight in the refrigerator before serving.

The crumble may soften slightly after freezing, but the buns should still be delicious.

A Few Fun Variations

Once you've made these, there are so many ways to change them.

Maple Pumpkin Pie Brioche Buns: Add a little maple extract to the filling or finish the cooled buns with a light maple glaze.

Pumpkin Pecan Brioche Buns: Add chopped pecans to the oat crumble.

Brown Butter Crumble: Brown the butter before mixing it into the oat topping for a deeper, nutty flavor.

Classic Cheesecake Brioche Buns: Leave the pumpkin out of the filling and use a vanilla cream cheese center instead, adjusting the filling consistency as needed.

Apple Pie Brioche Buns: Swap the pumpkin filling for a thick, precooked cinnamon apple filling.