Description
Soft and buttery brioche buns filled with creamy cheesecake, swirled with spiced pumpkin, and topped with a crumbly buttery streusel and pumpkin seeds. A cozy bakery style treat perfect for fall mornings or sweet brunch gatherings.
Ingredients
Units
Scale
- 8 brioche dough balls
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup all purpose flour
- 2 tablespoons cold butter, cubed
- 2 tablespoons pumpkin seeds
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, beat softened cream cheese, granulated sugar, vanilla extract, and egg until smooth and creamy.
- In a separate bowl, stir together pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon until fully combined.
- Place brioche dough balls evenly spaced on the prepared baking sheet.
- Press a gentle well into the center of each dough ball.
- Spoon cheesecake mixture into each well, then add a spoonful of the pumpkin mixture and lightly swirl.
- In a small bowl, combine flour and cold butter using your fingers until crumbly, then sprinkle the crumble evenly over the buns.
- Top with pumpkin seeds.
- Bake for 18 to 22 minutes, or until buns are golden and the filling is set.
- Allow to cool slightly before serving.
Notes
- Make sure cream cheese is fully softened for a smooth filling.
- Do not overbake to keep the centers creamy and soft.
- Use cold butter for the crumble topping to achieve the best texture.
- Store leftovers in an airtight container for up to 3 days and reheat gently before serving.
Nutrition
- Serving Size: 1 bun
- Calories: 380
- Sugar: 22g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg