About the Recipe
Pumpkin season always brings out the baker in me, and this Pumpkin Spice Babka is one of those recipes that feels like wrapping yourself in a warm blanket. It’s got that classic babka tenderness and beautiful swirl—but with a seasonal twist of pumpkin, warm spices, and a buttery dough that’s just as soft and satisfying as my Apple Marzipan Babka.
If you’ve made my Pumpkin Spice Bread Pudding, you already know how much I love cozy, spiced fall bakes that lean sweet but not too sweet. This one walks that perfect line. And if you liked the playful look of my Chocolate Pumpkin Zebra Loaf, you’ll enjoy this babka’s swirled interior and gorgeous twisted shape—it’s a showstopper on the table and a joy to slice into.
Whether you’re baking it for brunch, gifting it to a friend, or just enjoying it with your afternoon coffee, this pumpkin babka is the kind of loaf that brings people together and fills the house with the scent of fall. Let’s get baking.
Soft, Buttery Dough: Enriched with eggs and butter, the dough is tender, fluffy, and incredibly satisfying—just like a classic babka should be.
Warm Fall Flavors: A cozy mix of pumpkin purée, cinnamon, nutmeg, and more, swirled throughout every bite.
Gorgeous Swirls: The twisted shape isn’t just beautiful—it ensures each slice has that perfect balance of filling and dough.
Versatile Add-Ins: Mini chocolate chips or chopped pecans take it over the top, but it’s just as good without.
Make-Ahead Friendly: The dough can be made the night before and left to rise in the fridge for an easy next-day bake.
Crowd Pleaser: Whether for brunch, a cozy dessert, or gifting, this loaf never fails to impress.
What You'll Love
Can I make this dough ahead of time? Yes! After the first rise, you can refrigerate the dough overnight. This actually improves the flavor. Just let it come back to room temp before rolling and shaping.
Can I use canned pumpkin pie filling instead of pumpkin purée? It’s best to use plain pumpkin purée so you can control the spice and sweetness. Pumpkin pie filling may make it too sweet and overly spiced.
How do I keep the babka from drying out? Brush the loaf with simple syrup right after baking—this locks in moisture and gives a beautiful sheen. Store wrapped at room temp for up to 3 days or freeze for longer storage.
Can I omit the nuts or chocolate chips? Absolutely. Both are optional add-ins. You’ll still have plenty of flavor from the pumpkin spice swirl.
Can I bake this in a different pan? A standard 9x5 loaf pan works best, but you could also braid and place it in a round cake pan for a wreath-style presentation.
How do I know when it’s fully baked? The babka should be golden brown and sound slightly hollow when tapped. You can also use a thermometer—the center should reach around 190–195°F (88–90°C).
Frequently asked Questions
Ingredints Explained
Ingredients
Dough
400g (3¼ cups) all-purpose flour
50g (¼ cup) granulated sugar
7g (2¼ tsp) active dry yeast
½ tsp salt
120ml (½ cup) whole milk, warmed
2 large eggs, at room temperature
113g (½ cup) unsalted butter, softened
Pumpkin Spice Filling
120g (½ cup) pumpkin purée
100g (½ cup) brown sugar
1 tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground allspice
⅛ tsp ground cloves
¼ tsp ground nutmeg
56g (¼ cup) unsalted butter, melted
80g (½ cup) mini chocolate chips (optional)
50g (½ cup) chopped pecans or walnuts (optional)
Egg Wash & Syrup
1 large egg
1 tbsp milk
50g (¼ cup) granulated sugar
60ml (¼ cup) water
Preparation
Make the Dough:
In a large mixing bowl, combine flour, sugar, yeast, and salt.
Add warm milk and eggs; mix until a rough dough forms.
Gradually knead in the softened butter, 1 tablespoon at a time, until smooth and elastic (about 10 minutes by hand or 5–7 minutes with a dough hook).
Place in a greased bowl, cover with a towel, and let rise in a warm place for 1½ hours or until doubled.
Prepare the Filling:
5. In a bowl, mix pumpkin purée, brown sugar, spices, and melted butter until smooth.
6. If using, fold in chocolate chips and nuts.
Assemble the Babka:
7. Roll risen dough into a 40x30 cm (16x12-inch) rectangle on a lightly floured surface.
8. Spread pumpkin filling evenly, leaving a 2–3 cm (1-inch) border.
9. Roll into a log from the long side, then slice lengthwise.
10. Twist the two halves, cut sides up, and shape into a loaf. Place in a greased 9x5-inch loaf pan.
Second Rise & Bake:
11. Cover and let rise for 45–60 minutes.
12. Preheat oven to 175°C (350°F).
13. Brush with egg wash and bake for 35–40 minutes until golden and baked through.
Finish with Syrup:
14. While baking, heat sugar and water until dissolved.
15. Brush babka with syrup as soon as it comes out of the oven.
Cool & Serve:
16. Cool in the pan for 10 minutes, then transfer to a wire rack.
17. Slice and enjoy!
Storage Tips
Store at room temp for up to 3 days, wrapped well.
Refrigerate up to a week or freeze for up to 2 months.
To enjoy later, bring to room temp or gently reheat before serving.