Ingredients:

  • 440g all-purpose flour
  • 7g instant yeast
  • 115g unsalted butter, softened
  • 120ml whole milk, warmed
  • 120g pure pumpkin puree
  • 50g granulated sugar
  • 1 large egg
  • 6g salt
  • 2g ground cinnamon

Instructions:

  1. Heat the milk until it reaches 110°F (43°C).
  2. Whisk together the warm milk, pumpkin puree, softened butter, sugar, and egg until the mixture is smooth.
  3. In the mixer bowl, combine flour, yeast, salt, and cinnamon.
  4. Slowly pour the pumpkin mixture into the flour and mix on low speed until a shaggy dough forms.
  5. Increase to medium speed and knead for 5–7 minutes until the dough pulls away from the sides and passes the windowpane test.
  6. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 60–90 minutes, or until doubled in size.
  7. Gently punch down the dough and divide into 12 equal portions.