These Pumpkin Cream Cheese Bao (南瓜包子) might just be the cutest and coziest fall treat ever! They’re made with soft pumpkin dough filled with a creamy pumpkin cream cheese paste, then shaped into little pumpkins. Steamed until fluffy and soft, they’re perfect for breakfast, dessert, or even as a fun alternative to dinner rolls!
If you’re looking for a pumpkin treat that’s soft, fluffy, and a little different, you need to try these pumpkin steamed buns! They’re made with pumpkin dough that gets its sweetness from real pumpkin puree. Inside each bun is a creamy pumpkin filling made with pumpkin purée and cream cheese, a combo that perfectly balances sweetness with a subtle tang. To complete the look, each bun is shaped and styled to resemble a mini pumpkin, and of course, complete with a little stem in the center.
These buns are steamed instead of baked, and they come out incredibly pillowy and soft! When you take a bite, it’s almost like biting into a warm cloud. The chewy bun and creamy filling are just the perfect match, and like most Chinese desserts, I promise they’re not overly sweet! I love enjoying these buns warm for breakfast, but they’re also great as a cozy afternoon snack or even a fun alternative to dinner rolls!
I honestly think these pumpkin steamed buns could be your new Thanksgiving or fall dinner party twist. Instead of the usual pies or bread rolls, imagine bringing out a basket of these soft, pumpkin-shaped buns to the table. They’re cute, festive, and fit right in with all the cozy vibes of the season. Serve them slightly savory alongside your turkey and gravy, or keep them sweet as a post-dinner treat. Either way, they’re sure to impress!
WHY YOU’LL LOVE THESE PUMPKIN CREAM CHEESE BAO
- Cozy, a little indulgent, and totally addictive! Warm them up just before serving for the best texture.
- Soft, fluffy, and comforting. Each bite almost feels like a warm cloud!
- Creamy pumpkin filling! The combo of pumpkin purée and cream cheese gives just the right balance of sweetness and tang.
- Not too sweet! Just like most Chinese desserts, these buns have a gentle sweetness that makes them great for breakfast, snacks, or even as dinner rolls.
- Perfect for Thanksgiving or any autumn gathering! Whether you’re replacing classic dinner rolls or looking for a new fall treat, these buns fit right in with all the cozy meals and are sure to impress everyone!
INGREDIENTS NEEDED & NOTES
Pumpkin Puree – I use homemade butternut pumpkin puree, but you can also use canned pumpkin puree. Just make sure you choose a 100% all-natural pumpkin puree that doesn’t contain any added sugar, and not a pumpkin pie filling.
Cream Cheese – You’ll need this to make the filling! I recommend full-fat cream cheese for the best flavor and texture. Make sure to let it soften at room temperature so it can blend smoothly with the pumpkin puree.
Flour – This recipe only uses all-purpose flour. No fancy flour needed.
Yeast – This recipe uses active dry yeast, but you can also use instant yeast and skip the rehydration process.
Sugar – You’ll just need a lil granulated sugar to make these pumpkin steam buns. About 2 tablespoons.
TOOLS & EQUIPMENT YOU’LL NEED
- Mixing bowls
- Dough scrapper
- Steamer
- Silicone steamer mat or steaming paper liners
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE PUMPKIN CREAM CHEESE BAO
(Be sure to check the printable recipe card below)
Pumpkin Dough:
- 280g (2+1/4 cups, spoon and level method) all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 120g (1/2 cup) lukewarm water
- 2 tablespoons pumpkin puree
Pumpkin Cream Cheese Filling:
- 180g (3/4 cup) pumpkin puree
- 1-2 tablespoons granulated sugar
- 56g (2oz) cream cheese
STEP 1 – Make the Pumpkin Cream Cheese Filling
In a non-stick pan, combine the pumpkin purée and granulated sugar, stirring until fully blended. Cook over medium heat, stirring and folding the mixture until it thickens and becomes slightly dry. Add the cream cheese and continue folding until the paste is smooth and evenly combined.
The finished pumpkin cream cheese paste should be moist but not wet, and firm enough to hold its shape without being dry. Remove from heat and let it cool completely. Once cooled, divide into 6 equal portions and roll each into a ball. Cover with plastic wrap and refrigerate until ready to assemble.
STEP 2 – Make the Pumpkin Dough
**Option 1 – Use a stand mixer
Combine the yeast, sugar, and lukewarm water in your stand mixer bowl. Let sit for 10 minutes or until the yeast is bubbling up.
Add the pumpkin puree into the bowl and mix until well combined. Then, add the flour and mix on medium-low speed with the dough hook until a shaggy dough forms.
Gradually turn the mixer speed to medium, and keep mixing until the dough is smooth and elastic, about 10 minutes or so.
After 10 minutes, if the dough does not come together, use your hands to help gather the flour on the bottom. If there’s still flour left, slowly add more warm water, 1 teaspoon at a time, until a smooth dough forms. The dough should be slightly tough to touch but doesn’t stick to your hands.
**Option 2 – Knead with your hands
Combine the yeast, sugar, and lukewarm water in a glass measuring cup. Let sit for 10 minutes or until the yeast is bubbling up. Then, add the pumpkin puree and mix well until just combined.
Add the flour into a large mixing bowl. Slowly drizzle the pumpkin-yeast water into the flour while stirring with chopsticks in a circular motion. After all the water is added, mix until a shaggy dough forms.
Transfer all the shaggy dough onto a clean work surface. By using your clean hand, knead the dough until a smooth and elastic ball is formed, usually about 18 minutes.
If there’s still flour left, slowly add more warm water, 1 teaspoon at a time, until a smooth dough forms. The dough should be slightly tough to touch but doesn’t stick to your hands.
STEP 3 – Assemble and Steam
Lightly dust your clean work surface, knead the dough, then reserve about 1 tablespoon of dough to make the pumpkin stems. Then, divide the dough into 6 equal portions and roll each dough into smooth balls and cover with plastic wrap to prevent drying.
By using a small rolling pin, roll each piece into a circle about 3.5-inches in diameter, then start to focus on rolling out the sides so the center is thicker and the edges are thin. Once done, the dough should be about 4.5-inches in diameter, with a slightly thick center and thin edges.
Place the pumpkin balls in the center of each dough. Wrap the dough around the filling to form a ball, pinching the edges tightly and seal the bun. By using a dough scrapper, shape each ball into a little pumpkin.
Dye the reserved dough with cocoa powder or gel food coloring, then divide it into 6 portions and shape each portion into a pumpkin stem. Use water as glue to stick the stems on top of the pumpkin buns.
Place the buns into a lined steamer baskets, spacing them about 1,5 inches apart to allow for expansion. Cover with the lid and let it rest for about 40 minutes (depending on heat and humidity) until the buns are 1.5 times in size.
Bring water to a full boil in a wok or wide pot that your steamer can sit on top of. Place the steamer baskets on top, and steam over medium-high heat for about 13 mins.
After steaming, turn off the heat and wait 3–5 minutes before opening the lid to avoid wrinkling from temperature shock. Serve these pumpkin cream cheese bao immediately while warm for the best texture and creamy filling.
TIPS FOR MAKING THE BEST PUMPKIN CREAM CHEESE BAO
- Resting time can vary a lot depending on the temperature and humidity of your room. If your room is hot and humid, the dough might rise very quickly. The best room temperature for mantou dough is around 78°F.
- Don’t overproof the dough. Let dough rise until about 1.5–2× size, not more. Over proofed dough = sour smell + wrinkled buns after steaming.
- Roll dough into tight, smooth rolls .Any cracks or folds will show after steaming.
- Wrap the lid with cloth to prevent water drips when steaming the buns.
- After steaming, turn off the heat and let buns sit in the steamer covered for 3–5 minutes before removing the lid to avoid wrinkling from temperature shock.
HERE’S HOW TO SERVE AND STORE THE LEFTOVERS PUMPKIN CREAM CHEESE BAO
These pumpkin steamed buns are best enjoyed warm and fresh. That’s when they’re at their fluffiest!
If you have leftovers, you need to keep them in the fridge because this recipe uses cream cheese for the pumpkin filling. Store them in an airtight container in the fridge for about 3 to 4 days or freeze them for up to a month.
To reheat, simply steam them again for about 8 minutes (15 minutes if the buns are frozen) until they’re soft and warm.
Pumpkin Cream Cheese Bao
These Pumpkin Steamed Buns (南瓜包子) might just be the cutest and coziest fall treat ever! They’re made with soft pumpkin dough filled with a creamy pumpkin cream cheese paste, then shaped into little pumpkins.
Ingredients
Pumpkin Dough:
- 280g (2+1/4 cups, spoon and level method) all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 120g (1/2 cup) lukewarm water
- 2 tablespoons pumpkin puree
Pumpkin Cream Cheese Filling:
- 180g (3/4 cup) pumpkin puree
- 1-2 tablespoons granulated sugar
- 56g (2oz) cream cheese
Instructions
STEP 1 – Make the Pumpkin Cream Cheese Filling
- In a non-stick pan, combine the pumpkin purée and granulated sugar, stirring until fully blended. Cook over medium heat, stirring and folding the mixture until it thickens and becomes slightly dry. Add the cream cheese and continue folding until the paste is smooth and evenly combined.
- The finished pumpkin cream cheese paste should be moist but not wet, and firm enough to hold its shape without being dry. Remove from heat and let it cool completely. Once cooled, divide into 6 equal portions and roll each into a ball. Cover with plastic wrap and refrigerate until ready to assemble.
STEP 2 – Make the Pumpkin Dough
**Option 1 – Use a stand mixer
- Combine the yeast, sugar, and lukewarm water in your stand mixer bowl. Let sit for 10 minutes or until the yeast is bubbling up.
- Add the pumpkin puree into the bowl and mix until well combined. Then, add the flour and mix on medium-low speed with the dough hook until a shaggy dough forms.
- Turn the mixer speed to medium, and keep mixing until the dough is smooth and elastic, about 10 minutes or so.
- After 10 minutes, if the dough does not come together, use your hands to help gather the flour on the bottom. If there’s still flour left, slowly add more warm water, 1 teaspoon at a time, until a smooth dough forms. The dough should be slightly tough to touch but doesn’t stick to your hands.
**Option 2 – Knead with your hands
- Combine the yeast, sugar, and lukewarm water in a glass measuring cup. Let sit for 10 minutes or until the yeast is bubbling up. Then, add the pumpkin puree and mix well until just combined.
- Add the flour into a large mixing bowl. Slowly drizzle the pumpkin-yeast water into the flour while stirring with chopsticks in a circular motion. After all the water is added, mix until a shaggy dough forms.
- Transfer all the shaggy dough onto a clean work surface. By using your clean hand, knead the dough until a smooth and elastic ball is formed, usually about 18 minutes.
- If there’s still flour left, slowly add more warm water, 1 teaspoon at a time, until a smooth dough forms. The dough should be slightly tough to touch but doesn’t stick to your hands.
STEP 3 – Assemble and Steam
- Lightly dust your clean work surface, knead the dough, then reserve about 1 tablespoon of dough to make the pumpkin stems. Then, divide the dough into 6 equal portions and roll each dough into smooth balls and cover with plastic wrap to prevent drying.
- By using a small rolling pin, roll each piece into a circle about 3.5-inches in diameter, then start to focus on rolling out the sides so the center is thicker and the edges are thin. Once done, the dough should be about 4.5-inches in diameter, with a slightly thick center and thin edges.
- Place the pumpkin balls in the center of each dough. Wrap the dough around the filling to form a ball, pinching the edges tightly and seal the bun. By using a dough scrapper, shape each ball into a little pumpkin.
- Dye the reserved dough with cocoa powder or gel food coloring, then divide it into 6 portions and shape each portion into a pumpkin stem. Use water as glue to stick the stems on top of the pumpkin buns.
- Place the buns into a lined steamer baskets, spacing them about 1,5 inches apart to allow for expansion. Cover with the lid and let it rest for about 40 minutes (depending on heat and humidity) until the buns are 1.5 times in size.
- Bring water to a full boil in a wok or wide pot that your steamer can sit on top of. Place the steamer baskets on top, and steam over medium-high heat for about 13 mins.
- After steaming, turn off the heat and wait 3–5 minutes before opening the lid to avoid wrinkling from temperature shock. Serve these pumpkin cream cheese bao immediately while warm for the best texture and creamy filling.