Sourdough Pumpkin Cream Cheese Kolaches

These sourdough pumpkin cream cheese kolaches use a soft, brioche-style enriched pumpkin sourdough dough. They’re topped with a sweet cream cheese filling, cinnamon pumpkin pie puree, a brown sugar crumble, and finally a drizzle of vanilla icing. This is the perfect fall dessert or brunch recipe!

Sourdough kolaches are one of my favorite things to bake! And every time I make them, I hear from so many of you that you love them too! Multiple times, these things have gone viral–millions of views–but most importantly, hearing from you directly is truly the best feeling ever.

Getting to see the photos of your own home-baked desserts and breads is such a surreal feeling. It brings me so much joy to be trusted by you to make these recipes.

So I had to create a fall-inspired dessert that is perfect for brunch or breakfast! I hope you love them as much as my family did.

Why You’ll Love This Recipe

• Soft, fluffy sourdough brioche: Made with active sourdough starter, real pumpkin puree, butter, and warm fall spices, these kolaches have a rich, tender texture and a subtle sourdough tang that balances the sweetness.
• The BEST layers of flavor: Sweetened cream cheese, spiced pumpkin filling, buttery brown sugar crumble, and a drizzle of vanilla icing come together for the perfect combination of creamy, sweet, and slightly crunchy textures.
• Perfect for fall and easy to make ahead: These cozy, pumpkin-spiced kolaches are perfect for breakfast, brunch, or a holiday treat. The dough can be refrigerated overnight, making it easy to prepare fresh-baked kolaches the next day.

More Sourdough Kolaches:

• sourdough cherry almond cream cheese buns
• sourdough lemon curd buns
• sourdough strawberry cream cheese buns
• sourdough caramel apple cream cheese kolaches

Step-By-Step Instructions

Make the Sourdough Dough
Combine the sourdough starter, milk, flour, eggs, salt, vanilla, brown sugar, pumpkin puree, and spices in a stand mixer.

Gradually incorporate the softened butter and knead until smooth and elastic. Cover and allow to bulk ferment for 6–10 hours, or until the dough has increased in volume by 30–50%.

Watch the dough, not the clock, as warmer kitchens will ferment faster.

Shape and Prepare the Fillings
Divide the dough into 10 equal portions and shape into smooth balls.

Place on parchment-lined baking sheets, cover, and allow to rise for 1–3 hours until puffy.

Meanwhile, mix the cream cheese filling, cook the pumpkin filling in a skillet for 3–5 minutes to reduce excess moisture, and prepare the brown sugar crumble.

Fill and Top the Kolaches
Press a deep well into the center of each risen dough ball, leaving a raised border.

Brush the exposed dough with egg wash, then add a generous spoonful of cream cheese filling, followed by the cooled pumpkin filling.

Finish with a sprinkling of brown sugar crumble.

Bake and Drizzle with Vanilla Icing
Bake at 350°F (175°C) for 25–30 minutes, or until golden brown and baked through. Allow the kolaches to cool slightly, then drizzle with homemade vanilla icing before serving.

Helpful Tips for the Best Sourdough Kolaches

• Use an active sourdough starter: Make sure your starter is bubbly, active, and at or near its peak before mixing the dough. A strong starter is essential for achieving soft, fluffy kolaches without commercial yeast.
• Watch the dough, not the clock: Fermentation times vary depending on your kitchen temperature. My kitchen is typically around 67°F (19°C), so my dough takes longer to rise. Warmer kitchens will ferment much faster. Look for a 30–50% increase in volume during bulk fermentation rather than relying strictly on time.
• Don’t add too much flour: This enriched sourdough dough is naturally soft and slightly sticky because of the butter, eggs, and pumpkin puree. Resist adding extra flour during kneading, as this can result in dense, dry kolaches.
• Cook the pumpkin filling first: Simmering the pumpkin filling in a skillet for a few minutes helps evaporate excess moisture and thickens the mixture. Allow it to cool completely before assembling to prevent soggy kolaches.
• Create deep wells for the filling: When shaping the kolaches, press a wide, deep indentation into each dough ball while leaving a raised border. This helps keep the cream cheese, pumpkin filling, and crumble in place as the kolaches bake.

Equipment

• Kitchen scale – For accurately measuring the sourdough brioche dough ingredients.
• Stand mixer with dough hook attachment – For mixing and kneading the enriched sourdough dough.
• Large mixing bowl – For bulk fermentation, if transferring the dough from the mixer bowl.
• Measuring cups and spoons – For measuring the filling, crumble, egg wash, and icing ingredients.
• Mixing bowls – For preparing the cream cheese filling, pumpkin filling, crumble, and vanilla icing.
• Hand mixer – For beating the cream cheese filling until smooth and creamy.
• Skillet or small saucepan – For cooking the pumpkin filling and reducing excess moisture.
• Rubber spatula – For scraping down bowls and mixing the fillings.
• Bench scraper – For dividing and shaping the dough into 10 equal portions.
• 2 large baking sheets – For baking the kolaches.
• Parchment paper – To prevent sticking and make cleanup easier.
• Small glass or measuring cup – For creating the indentations in the center of each kolache.
• Pastry brush – For applying the egg wash before baking.
• Wire cooling rack – For cooling the baked kolaches before adding the vanilla icing.
• Whisk or fork – For mixing the egg wash, crumble, and vanilla icing.

How to Store Sourdough Pumpkin Cream Cheese Kolaches

Refrigerator: Because these kolaches contain a cream cheese filling, they should be stored in the refrigerator rather than at room temperature. Allow the kolaches to cool completely, then place them in an airtight container and refrigerate for up to 3–4 days. For the best texture, store them in a single layer to prevent the crumble topping and vanilla icing from getting smashed. Avoid leaving them at room temperature for more than 2 hours.

Freezer: These kolaches also freeze well! Allow them to cool completely, then wrap each kolache individually in plastic wrap and place them in a freezer-safe bag or airtight container. Freeze for up to 2 months for the best flavor and texture. I recommend freezing them without the vanilla icing and adding a fresh drizzle after reheating.

Reheating: For the best results, allow refrigerated kolaches to sit at room temperature briefly before warming. Microwave for 10–20 seconds at a time until warmed through, or reheat in a 300°F (150°C) oven until heated through. If frozen, thaw overnight in the refrigerator before reheating. Keep in mind that the icing may melt slightly when warmed, so you can always add a little fresh vanilla icing before serving.

Sourdough Pumpkin Cream Cheese Kolaches

These sourdough pumpkin cream cheese kolaches use a soft, brioche-style enriched sourdough dough. They're topped with a sweet cream cheese filling, pumpkin pie puree, a brown sugar crumble, and finally a drizzle of vanilla icing. This is the perfect fall dessert or brunch recipe!

Print Pin Rate

Course: Breakfast, Brunch, Sourdough

Cuisine: European

Prep Time: 35 minutes minutes

Cook Time: 25 minutes minutes

Bulk Fermentation: 14 hours hours

Total Time: 15 hours hours

Author: Jamie

Ingredients

Sourdough Pumpkin Brioche Dough

• ▢ 100 g active sourdough starter approximately 1/2 cup
• ▢ 450 g bread flour approximately 3 3/4 cups
• ▢ 80 g whole milk room temperature (approximately 1/3 cup)
• ▢ 2 large eggs room temperature
• ▢ 10 g fine sea salt approximately 1 3/4 teaspoons, depending on the salt
• ▢ 5 g vanilla extract 1 teaspoon
• ▢ 50 g packed brown sugar 1/4 cup
• ▢ 115 g pumpkin puree approximately 1/2 cup
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/2 teaspoon ground ginger
• ▢ 71 g salted butter softened (5 tablespoons)

Cream Cheese Filling

• ▢ 12 ounces full-fat cream cheese softened (340 g)
• ▢ 1 cup powdered sugar 120 g
• ▢ 1 teaspoon vanilla extract 5 ml

Pumpkin Filling

• ▢ 3/4 cup pumpkin puree approximately 180 g
• ▢ 1/4 cup packed brown sugar 50 g
• ▢ 1 teaspoon all-purpose flour approximately 3 g
• ▢ 1 teaspoon ground cinnamon approximately 3 g
• ▢ Pinch of salt

Brown Sugar Crumble

• ▢ 4 tablespoons salted butter melted (56 g)
• ▢ 1/2 cup all-purpose flour 60 g
• ▢ 1/2 cup packed brown sugar 100 g

Egg Wash

• ▢ 1 large egg
• ▢ 1 tablespoon milk 15 ml

Vanilla Icing

• ▢ 1 cup powdered sugar 120 g
• ▢ 1/2 teaspoon vanilla extract 2.5 ml
• ▢ 1-2 tablespoons milk 15–30 ml

Instructions

Make the Sourdough Pumpkin Brioche Dough

• In the bowl of a stand mixer fitted with the dough hook attachment, combine the active sourdough starter, milk, bread flour, eggs, salt, vanilla extract, brown sugar, pumpkin puree, ground cinnamon, and ground ginger.
• Mix on low to medium speed until a shaggy dough forms and the ingredients are mostly incorporated. Scrape down the sides and bottom of the bowl as needed.
• With the mixer running on low speed, add the softened butter one tablespoon at a time, allowing each addition to incorporate before adding the next.
• Once all the butter has been incorporated, increase the mixer speed to medium-high and knead for approximately 7–10 minutes, or until the dough becomes smooth, elastic, and begins pulling away from the sides of the bowl.
• The dough will be soft, rich, and slightly sticky because of the butter, eggs, and pumpkin puree. Avoid adding extra flour simply because the dough feels sticky. Adding too much flour can result in dense, dry kolaches rather than a soft, fluffy texture.
• Cover the bowl and allow the dough to bulk ferment at room temperature for approximately 6–10 hours, or until it has increased in volume by roughly 30–50%.
• It’s important to watch the dough, not the clock. Fermentation time will vary depending on the temperature of your kitchen and the strength of your sourdough starter. My kitchen is typically around 67°F (19°C), so my dough tends to ferment more slowly and often takes closer to the longer end of this range. If your kitchen is warmer, the dough will ferment much faster and may be ready sooner. Look for a noticeable increase in volume and a dough that appears slightly puffy and aerated rather than relying strictly on the number of hours.
• Optional overnight refrigeration: Once the dough has completed bulk fermentation, cover it tightly and refrigerate overnight. Chilled dough is easier to handle and shape, making this a great option if you want to divide the process over two days.

Shape the Kolaches

• Line two large baking sheets with parchment paper.
• Turn the fermented dough onto a lightly floured work surface and divide it into 10 equal portions, approximately 100-110 g each.
• Shape each portion into a smooth ball by gently pulling the edges of the dough toward the center and rolling it against the work surface to create surface tension.
• Arrange the dough balls on the prepared baking sheets, leaving several inches between each one.
• Cover loosely with greased plastic wrap and allow the kolaches to complete their second rise for approximately 1–3 hours, or until noticeably puffy. If the dough was refrigerated overnight, the second rise may take longer.
• To check whether the dough is ready, gently press a lightly floured fingertip into the edge of one kolache. If the indentation springs back immediately, the dough needs more time. If it slowly springs back and leaves a slight indentation, the kolaches are ready to fill and bake.
• While the dough completes its second rise, prepare the cream cheese filling, pumpkin filling, and brown sugar crumble.

Make the Cream Cheese Filling

• Add the softened cream cheese to a medium mixing bowl and beat until smooth and creamy.
• Add the powdered sugar and vanilla extract and mix until completely incorporated and no lumps remain.
• Cover and refrigerate until ready to assemble the kolaches.

Make the Pumpkin Filling

• In a medium bowl, combine the pumpkin puree, brown sugar, all-purpose flour, ground cinnamon, and salt. Stir until smooth and evenly combined.
• Transfer the pumpkin mixture to a skillet or small saucepan over low to medium heat.
• Cook for approximately 3–5 minutes, stirring frequently, until the mixture thickens slightly and some of the excess moisture has evaporated.
• This step is important because pumpkin puree contains a significant amount of moisture. Cooking the filling briefly helps remove some of that water, resulting in a thicker pumpkin topping that stays in place and prevents the kolaches from becoming overly wet or soggy during baking.
• Once the mixture is thick enough to hold its shape on a spoon, remove it from the heat and transfer it to a bowl.
• Allow the pumpkin filling to cool completely before assembling the kolaches.

Make the Brown Sugar Crumble

• In a small bowl, combine the melted salted butter, all-purpose flour, and packed brown sugar.
• Stir with a fork until the mixture comes together and forms coarse, buttery crumbs.
• Set aside until ready to use. If the crumble is too soft, allow it to cool slightly so the butter can firm up.

Assemble the Kolaches

• Preheat the oven to 350°F (175°C).
• In a small bowl, whisk together the egg and milk until smooth to make the egg wash.
• Once the kolaches have completed their second rise, gently press into the center of each dough ball using your fingertips or the bottom of a small glass. Create a wide, deep well while leaving a raised border around the outside. Be careful not to flatten the dough completely.
• Lightly brush the exposed dough around the edges with the prepared egg wash.
• Spoon a generous amount of cream cheese filling into the center of each kolache, dividing it evenly among all 10.
• Add a spoonful of the cooled pumpkin filling directly on top of the cream cheese filling. Gently spread it as needed, keeping the filling within the indentation.
• Finish each kolache with a generous sprinkling of the brown sugar crumble, dividing it evenly among the kolaches.

Bake

• Bake the kolaches at 350°F (175°C) for approximately 25–30 minutes, or until the brioche is golden brown and baked through.
• If baking both sheets at the same time, rotate the baking sheets halfway through baking to ensure even browning.
• Keep an eye on the kolaches toward the end of baking, as the exact time may vary depending on your oven and the size of the kolaches.
• Remove from the oven and allow them to cool on the baking sheets for 5–10 minutes before transferring to a wire rack.

Make the Vanilla Icing

• In a small bowl, whisk together the powdered sugar, vanilla extract, and 1 tablespoon of milk.
• Add additional milk a little at a time until the icing reaches your desired consistency. It should be thick enough to create a beautiful drizzle but thin enough to flow easily from a spoon.
• Once the kolaches have cooled slightly, drizzle the vanilla icing generously over the pumpkin filling and brown sugar crumble.
• Allow the icing to set slightly before serving.

Notes

Watch the dough, not the clock: Fermentation times are always approximate and will vary depending on the temperature of your kitchen and the activity of your sourdough starter. My kitchen is usually around 67°F (19°C), so my bulk fermentation tends to take longer. In a warmer kitchen, your dough may rise significantly faster. During bulk fermentation, look for roughly a 30–50% increase in volume rather than waiting for a specific number of hours.

Use an active sourdough starter: For the best results, use an active, bubbly sourdough starter at or near its peak. This recipe assumes a 100% hydration starter.

Use pure pumpkin puree: Be sure to use 100% pumpkin puree, not pumpkin pie filling, which already contains sweeteners and spices.

Measure the dough ingredients by weight: I highly recommend using a kitchen scale for the sourdough brioche dough. Measuring ingredients by weight provides the most accurate and consistent results, especially when working with enriched sourdough doughs.

Avoid adding excess flour: This dough should be soft and slightly tacky. Adding too much flour during mixing or shaping can make the finished kolaches dry and dense.

Cook the pumpkin filling: Briefly cooking the pumpkin filling in a skillet helps evaporate excess moisture and creates a thicker topping that won’t make the kolaches soggy.

Cool the fillings before assembling: Make sure the cooked pumpkin filling has cooled completely before adding it to the dough and cream cheese filling.

Make ahead: You can prepare the dough the day before and refrigerate it overnight after bulk fermentation. The fillings and crumble can also be prepared ahead of time and kept covered in the refrigerator until ready to use.

Storage: Store leftover kolaches in an airtight container in the refrigerator for up to 3–4 days because they contain cream cheese filling.

Reheating: Warm refrigerated kolaches briefly in the microwave or a low oven until heated through. For the best presentation, add fresh vanilla icing after reheating.

Freezing: Once completely cooled, the kolaches can be frozen in an airtight, freezer-safe container for up to 2 months for best quality. Freeze without the vanilla icing if possible, and add the icing after thawing and reheating.

Nutrition

Serving: 1kolache | Calories: 540kcal | Carbohydrates: 91g | Protein: 14g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 89mg | Sodium: 743mg | Potassium: 282mg | Fiber: 2g | Sugar: 48g | Vitamin A: 5086IU | Vitamin C: 1mg | Calcium: 182mg | Iron: 2mg

Calories: 540kcal

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