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
The Dough
All-purpose flour – Keeps the dough soft and flexible, so it can hold all those beautiful swirls without getting heavy.
Granulated sugar – Just enough to lightly sweeten the dough and help it bake up golden.
Active dry yeast – The backbone of babka. A fresh yeast gives you that light, fluffy crumb that makes each slice irresistible.
Salt – A small amount, but essential. It balances the sweetness and brings the whole dough to life.
Warm whole milk – Adds richness and tenderness. Think soft, brioche-style texture rather than plain bread.
Eggs – Enrich the dough and give it structure, making the babka sliceable but still plush.
Unsalted butter – Worked in slowly, it’s what gives babka its signature softness and buttery flavor.
Pumpkin Spice Filling
Pumpkin purée – Pure pumpkin, not pie filling. It adds moisture, color, and that unmistakable fall flavor.
Brown sugar – Warmer and deeper than white sugar, it pairs perfectly with pumpkin and spices.
Pumpkin spices (cinnamon, ginger, allspice, cloves, nutmeg) – A balanced mix that’s cozy without being overpowering. Each spice plays a role; together they smell like fall the moment they hit the oven.
Melted butter – Helps the filling spread easily and melt into the layers as it bakes.
Mini chocolate chips (optional) – They tuck into the swirls and melt just enough to add little hits of richness.
Chopped pecans or walnuts (optional) – For texture. Totally optional, but lovely if you like a bit of crunch.
Egg Wash & Syrup
Egg and milk – Brushed on before baking to give the loaf that glossy, bakery-style finish.
Simple syrup (sugar + water) – Brushed on while the babka is still warm. It locks in moisture and keeps the loaf soft for days — a small step that makes a big difference.
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.
Recipe Card
Chef's Notes
Use room-temperature ingredients — makes the dough much easier to knead.
Don't add too much flour — babka dough should stay soft and slightly tacky.
Chill the dough for easier rolling if your kitchen is warm.
Slice the log cleanly — a serrated knife helps keep the layers distinct.
Don’t skip the syrup — it keeps the babka beautifully soft for days.
Storage Tips
Room temperature: 3–4 days, tightly wrapped
Fridge: Up to 1 week
Freezer: Slice and freeze up to 2 months
Make-ahead:
Dough can rise overnight in the fridge
Filling can be prepped 2–3 days ahead
Shaped babka can be refrigerated overnight and baked in the morning