For the Soft Pumpkin Dough

• ¼ cup warm water (ideally between 110-115 degrees F, approx. 56 grams, essential for activating the yeast)
• 1 ⅛ teaspoons instant yeast (such as SAF) (Ensures a quick and reliable rise for fluffy kolaches)
• ¼ cup granulated sugar (use a slightly generous amount for extra sweetness) (approx. 60 grams, feeds the yeast and sweetens the dough)
• ¼ cup dry milk powder (Adds richness and softness to the dough)
• 4 oz canned pumpkin puree (114 grams, ensures moistness and that distinct pumpkin flavor – NOT pumpkin pie filling)
• 1 large egg (Contributes to the rich texture and golden color of the kolaches)
• 1 ½ teaspoons pumpkin pie spice (The quintessential blend for authentic pumpkin spice flavor)
• ¾ teaspoon salt (Balances the sweetness and enhances all the flavors)
• 2 cups bread or all-purpose flour, plus about 2 ½ tablespoons extra** (260 grams for the initial amount, then 25 grams for the additional flour)
• 4 tablespoons unsalted butter, cut into chunks and softened (56 grams, crucial for a rich, tender, and manageable dough)
• Melted butter for brushing (For coating the dough during rising and brushing baked kolaches)

For the Cinnamon Sugar Topping

• 1 tablespoon granulated sugar
• ⅛ teaspoon cinnamon (or more, to taste) (Adds a warm, aromatic finish)

For the Cream Cheese Filling

• 8 oz cream cheese, softened (230 grams, ensure it’s at room temperature for a smooth consistency)
• 4 tablespoons sugar (50 grams, for balanced sweetness)
• 1 large egg yolk (Adds richness and helps the filling set)
• ⅛ teaspoon lemon zest (I typically just add a few generous scrapes for a bright, fresh note without measuring precisely)
• ¼ teaspoon vanilla extract (Enhances the overall sweet flavor)
• Chopped nuts for topping (walnuts or pecans recommended) (Optional, but adds a lovely crunch and extra flavor)

• In the bowl of your stand mixer, begin by combining the warm water with the instant yeast, stirring gently to ensure the yeast dissolves and activates properly. This step is crucial for the dough’s rise. Next, add the granulated sugar and dry milk powder, followed by the canned pumpkin puree, the large egg, salt, and the fragrant pumpkin pie spice. Finally, add the initial 2 cups (260 grams) of flour. Attach the paddle attachment to your mixer and mix on low speed until all the ingredients are just combined and form a shaggy dough. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
• Switch from the paddle attachment to the dough hook. Begin kneading the dough on a medium-low speed. As the dough starts to come together, gradually add the softened butter, one chunk at a time. Allow each piece of butter to be fully absorbed into the dough before adding the next. Continue kneading for approximately 5 to 7 minutes. Initially, the dough will be very soft and might stick to the dough hook, but as it develops gluten, it should begin to pull away from the sides of the bowl. Observe its consistency: if it seems excessively sticky and stubbornly clings to the hook, or if it appears too dry, hold off on adding the remaining flour. Otherwise, go ahead and incorporate the remaining 2 ½ tablespoons (25 grams) of flour, letting the machine continue to knead. During this time, stop the mixer occasionally to scrape down the sides of the bowl and check the dough’s elasticity. It should feel smooth and elastic, snapping back slightly when gently stretched.
• Once the kneading is complete, transfer the sticky dough to a large, clean bowl that has been lightly slicked with melted butter. Roll the dough around in the bowl to ensure it is thoroughly coated with the butter. This prevents it from sticking and adds to the richness. Cover the bowl loosely with plastic wrap or a clean kitchen towel. Allow the dough to rise in a warm, draft-free place for about 1 ½ hours. Due to the richness of this dough, it may not visibly double in size, but it should definitely appear noticeably puffy and expanded.
• After the first rise, gently punch down the dough to release the accumulated gases. This process helps create a finer, more even crumb. Turn the dough out onto a lightly floured surface. Divide the dough into either six large pieces or eight medium-sized pieces, depending on your preferred kolache size. Shape each piece into a smooth ball. Arrange these dough balls in a prepared baking pan (a 7×11 inch glass dish works well for six, or use a larger pan/two smaller ones for eight) ensuring they are spaced a little over an inch apart. Cover them again with greased plastic wrap to prevent drying, and let them undergo their second rise for another hour, or until they look visibly plump and soft.
• While your dough is completing its second rise, take this opportunity to prepare your delectable cream cheese filling. In a medium bowl, combine the softened cream cheese and granulated sugar. Beat them together with an electric mixer until the mixture is light, fluffy, and completely smooth, with no lumps of cream cheese remaining. Next, beat in the egg yolk, lemon zest (just a few fragrant scrapes will do, no need to be exact), and the vanilla extract. Continue mixing until everything is thoroughly incorporated and the filling is smooth and creamy. As noted, this recipe yields almost double the amount of filling you’ll need for this specific batch of kolaches, so you’ll have a generous surplus. Plan to either enjoy the extra on toast, use it for another baking project, or freeze it for future kolaches!
• Once the dough has completed its second rise and looks beautifully puffed, it’s time to add the filling. Use the bottom of a glass or your fingers to make a deep indentation in the center of each risen roll, creating a well for the filling. Be careful not to press all the way through the dough. Generously spoon the prepared cream cheese filling into each indentation. For an extra layer of flavor and texture, sprinkle the chopped nuts and the cinnamon sugar mixture around the perimeter of the filling, or even directly over it if you prefer. This adds a lovely crunch and a boost of warm spice.
• Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake the kolaches for approximately 30 minutes, or until they are golden brown on top and the filling is set. If you chose to make smaller rolls (8 to 10 kolaches instead of 6 large ones), start checking for doneness a bit earlier, around the 25-minute mark, as smaller pastries will bake faster. The internal temperature of the dough should reach around 190-200°F (88-93°C) for optimal doneness. Once baked, remove them from the oven and allow them to cool slightly before serving. These kolaches are best enjoyed warm, perhaps with a cup of coffee or tea.