Easy Pumpkin Cream Cheese Kolaches

If you ask me, kolaches are one of the best things to come out of Czech baking.

These pumpkin cream cheese kolaches take the classic pastry and give it a fall twist that works for breakfast or dessert. Soft, pillowy dough cradles a sweet pumpkin filling that’s mixed with tangy cream cheese.

The dough is easier to work with than you might think, and the filling comes together in just a few minutes. A light dusting of powdered sugar on top makes them look like they came from a bakery.

They’re perfect for weekend mornings or whenever you want something a little special without too much fuss.

What Kind of Pumpkin Puree Should I Use?

For this recipe, you’ll want to grab a can of 100% pure pumpkin puree from the baking aisle – just make sure you’re not accidentally picking up pumpkin pie filling, which already has sugar and spices added. The plain puree gives you control over the sweetness and spice levels in your kolaches. If you’re feeling ambitious and have fresh pumpkins on hand, homemade pumpkin puree works great too, though canned is honestly just as good and way more convenient. Once you open the can, if you have leftovers, they’ll keep in the fridge for about a week or you can freeze them for future baking projects.

Options for Substitutions

While some ingredients are essential for these kolaches, there’s room for a few swaps:

• Active dry yeast: This is one ingredient you really can’t substitute – yeast is what makes the dough rise and gives kolaches their signature texture. Make sure your yeast is fresh for the best results.
• Milk: You can use whole milk, 2%, or even a non-dairy option like oat milk or almond milk. Just keep in mind that non-dairy alternatives might make the dough slightly less rich.
• Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you can’t find canned pumpkin, you can roast and puree your own sugar pumpkin or butternut squash.
• Cream cheese: Full-fat cream cheese works best here, but you can use Neufchâtel (1/3 less fat) if needed. Just avoid fat-free versions as they won’t give you the right creamy texture.
• Spices: Don’t have all the individual spices? You can replace the nutmeg, ginger, and cloves with 1/2 teaspoon of pumpkin pie spice.
• Brown sugar: Light or dark brown sugar both work fine. In a pinch, you can mix 2 tablespoons of white sugar with 1/2 teaspoon of molasses.

Watch Out for These Mistakes While Baking

The biggest mistake when making kolaches is using water that’s too hot for the yeast, which can kill it and leave you with dense, flat pastries – stick to the 110-115°F range and test it on your wrist like baby formula.

Another common error is not letting the dough rise long enough, so make sure it doubles in size during both rises, which can take 1-2 hours depending on your kitchen temperature.

Overfilling the kolaches with the pumpkin cream cheese mixture will cause it to spill out during baking and create a mess, so use about 2 tablespoons per pastry and leave a border around the edges.

Finally, don’t skip making an indentation in the dough before adding the filling – use your fingers or the bottom of a glass to create a well that will hold the filling in place as the kolaches bake.

What to Serve With Pumpkin Cream Cheese Kolaches?

These kolaches are perfect for breakfast or brunch alongside a hot cup of coffee or a pumpkin spice latte to really lean into those fall flavors. I love serving them with scrambled eggs and crispy bacon for a complete breakfast spread, especially when you have guests over on the weekend. They’re also great as an afternoon snack with hot tea or apple cider, and kids love them in their lunchboxes as a sweet treat. If you’re putting together a brunch table, add some fresh fruit like sliced apples or pears to balance out the richness of the cream cheese filling.

Storage Instructions

Store: Keep your kolaches in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The cream cheese filling means they’re happiest in the fridge if you’re keeping them longer than a day or two.

Freeze: These freeze really well for up to 3 months! Let them cool completely, then wrap each one individually in plastic wrap before placing them all in a freezer bag. This way you can grab just one or two whenever a craving hits.

Warm Up: To bring them back to life, let frozen kolaches thaw at room temperature for about an hour, or pop them in the microwave for 20-30 seconds. If you want that fresh-baked feel, warm them in a 300°F oven for about 10 minutes until they’re soft and the filling is warm.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5300-5600
• Protein: 90-105 g
• Fat: 165-185 g
• Carbohydrates: 850-900 g

Ingredients

For the dough:

• 2 cups milk
• 1 package (1/4 oz) active dry yeast
• 1/2 cup lukewarm water (110–115°f)
• 1/2 cup unsalted butter
• 2 large eggs
• 1 1/4 cups sugar
• 2 tsp salt
• 8 1/2 cups all-purpose flour

For the pumpkin cream cheese filling:

• 8 oz cream cheese, at room temperature
• 1 can (15 oz) pumpkin puree
• 2 tbsp packed brown sugar
• 1/2 tsp vanilla extract
• Scant 1/8 tsp ground nutmeg
• Scant 1/8 tsp ground ginger
• Scant 1/8 tsp ground cloves
• 1/8 tsp salt

For the streusel topping:

• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 3 tbsp unsalted butter, cold and cut into pieces
• 1 tsp ground cinnamon

Step 1: Prepare the Dough

• 2 cups milk
• 1 package (1/4 oz) active dry yeast
• 1/2 cup lukewarm water (110–115°F)
• 1/2 cup unsalted butter
• 2 large eggs
• 1 1/4 cups sugar
• 2 tsp salt
• 8 1/2 cups all-purpose flour

Warm the milk in a saucepan over medium-high heat just until it steams—do not let it boil.

Remove from the heat and cool until it reaches 110–115°F (about 10–15 minutes).

Meanwhile, sprinkle active dry yeast over lukewarm water in a small bowl and let it become foamy, about 5 minutes.

Melt the unsalted butter and let it cool briefly.

In a large bowl, whisk together eggs, sugar, salt, and the cooled melted butter.

Stir in the cooled milk and foamy yeast mixture.

Gradually add the all-purpose flour: first add about 6 cups in batches, then slow down and add a cup at a time until you’ve incorporated 8 1/2 cups and the dough becomes sticky and holds together.

Avoid overmixing for a tender dough.

Step 2: Let the Dough Rise and Shape Rolls

Lightly grease a very large bowl and transfer the dough, turning it so all sides are oiled.

Cover with plastic wrap and a tea towel, and let it rise in a draft-free environment until doubled, about 1–2 hours.

Punch down the dough to deflate, then cover and refrigerate for at least 4 hours or overnight for best texture.

Line two baking sheets with parchment paper.

With lightly oiled fingertips, shape the dough into balls about 2 1/2 inches across (like medium limes) and arrange on the prepared sheets.

Step 3: Prepare the Pumpkin-Cream Cheese Filling

• 8 oz cream cheese, at room temperature
• 1 can (15 oz) pumpkin puree
• 2 tbsp packed brown sugar
• 1/2 tsp vanilla extract
• scant 1/8 tsp ground nutmeg
• scant 1/8 tsp ground ginger
• scant 1/8 tsp ground cloves
• 1/8 tsp salt

In a stand mixer bowl, combine softened cream cheese and pumpkin puree.

Beat on high for 3–4 minutes until smooth, scraping the bowl down every minute.

Add brown sugar, vanilla extract, nutmeg, ground ginger, ground cloves, and salt.

Beat for another 2–3 minutes until fluffy.

Refrigerate the filling until ready to use.

I like to make the filling ahead of time, so it’s nice and chilled when it’s time to fill the rolls.

Step 4: Fill the Kolaches and Second Rise

• pumpkin-cream cheese filling from Step 3

Make an indentation in the center of each dough ball with your fingers and thumbs.

Spoon about 1 teaspoon of the chilled pumpkin filling (from Step 3) into each indentation.

Cover the filled rolls with a clean sheet of parchment and a tea towel.

Let them rise in a warm place until nearly doubled, about 1 hour.

Step 5: Make Streusel Topping

• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 3 tbsp unsalted butter, cold and cut into pieces
• 1 tsp ground cinnamon

Combine all-purpose flour, sugar, cold unsalted butter pieces, and cinnamon in a bowl or food processor.

Mix with your fingers or pulse until the mixture resembles fine crumbs—this will be your streusel.

I love making extra streusel because some always gets eaten before it even makes it onto the rolls!

Step 6: Top, Bake, and Cool the Kolaches

• shaped and filled kolaches from Steps 2 & 4
• streusel topping from Step 5

Preheat your oven to 375°F and position the racks in the center and lower parts of the oven.

Sprinkle the risen, filled kolaches with the streusel topping (from Step 5).

Bake the kolaches for 25–30 minutes, rotating the sheets every 10 minutes, until golden brown.

Cool for 20 minutes before serving.

If you want to reheat leftovers, bake at 350°F for about 10 minutes—I find this brings back the fresh-from-the-oven taste!

Easy Pumpkin Cream Cheese Kolaches

Delicious Easy Pumpkin Cream Cheese Kolaches recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 34 minutes mins

Cook Time 1 hour hr 8 minutes mins

Total Time 1 hour hr 42 minutes mins

Servings: 4

Calories: 5450

Ingredients Method

Ingredients

  

For the dough:

• 2 cups milk
• 1 package (1/4 oz) active dry yeast
• 1/2 cup lukewarm water (110–115°F)
• 1/2 cup unsalted butter
• 2 large eggs
• 1 1/4 cups sugar
• 2 tsp salt
• 8 1/2 cups all-purpose flour

For the pumpkin cream cheese filling:

• 8 oz cream cheese, at room temperature
• 1 can (15 oz) pumpkin puree
• 2 tbsp packed brown sugar
• 1/2 tsp vanilla extract
• scant 1/8 tsp ground nutmeg
• scant 1/8 tsp ground ginger
• scant 1/8 tsp ground cloves
• 1/8 tsp salt

For the streusel topping:

• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 3 tbsp unsalted butter, cold and cut into pieces
• 1 tsp ground cinnamon

Method

 

1. Warm the milk in a saucepan over medium-high heat just until it steams—do not let it boil. Remove from the heat and cool until it reaches 110–115°F (about 10–15 minutes). Meanwhile, sprinkle active dry yeast over lukewarm water in a small bowl and let it become foamy, about 5 minutes. Melt the unsalted butter and let it cool briefly. In a large bowl, whisk together eggs, sugar, salt, and the cooled melted butter. Stir in the cooled milk and foamy yeast mixture. Gradually add the all-purpose flour: first add about 6 cups in batches, then slow down and add a cup at a time until you've incorporated 8 1/2 cups and the dough becomes sticky and holds together. Avoid overmixing for a tender dough.
2. Lightly grease a very large bowl and transfer the dough, turning it so all sides are oiled. Cover with plastic wrap and a tea towel, and let it rise in a draft-free environment until doubled, about 1–2 hours. Punch down the dough to deflate, then cover and refrigerate for at least 4 hours or overnight for best texture. Line two baking sheets with parchment paper. With lightly oiled fingertips, shape the dough into balls about 2 1/2 inches across (like medium limes) and arrange on the prepared sheets.
3. In a stand mixer bowl, combine softened cream cheese and pumpkin puree. Beat on high for 3–4 minutes until smooth, scraping the bowl down every minute. Add brown sugar, vanilla extract, nutmeg, ground ginger, ground cloves, and salt. Beat for another 2–3 minutes until fluffy. Refrigerate the filling until ready to use. I like to make the filling ahead of time, so it's nice and chilled when it's time to fill the rolls.
4. Make an indentation in the center of each dough ball with your fingers and thumbs. Spoon about 1 teaspoon of the chilled pumpkin filling (from Step 3) into each indentation. Cover the filled rolls with a clean sheet of parchment and a tea towel. Let them rise in a warm place until nearly doubled, about 1 hour.
5. Combine all-purpose flour, sugar, cold unsalted butter pieces, and cinnamon in a bowl or food processor. Mix with your fingers or pulse until the mixture resembles fine crumbs—this will be your streusel. I love making extra streusel because some always gets eaten before it even makes it onto the rolls!
6. Preheat your oven to 375°F and position the racks in the center and lower parts of the oven. Sprinkle the risen, filled kolaches with the streusel topping (from Step 5). Bake the kolaches for 25–30 minutes, rotating the sheets every 10 minutes, until golden brown. Cool for 20 minutes before serving. If you want to reheat leftovers, bake at 350°F for about 10 minutes—I find this brings back the fresh-from-the-oven taste!