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Pumpkin Cinnamon Roll Focaccia

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 pieces
Calories 350
A delightful fall-inspired focaccia topped with pumpkin, cinnamon, and a sweet glaze, perfect for sharing.

Ingredients

Dough

  • 1 ½ cups warm water (110°F)
  • 2 ¼ teaspoons instant yeast (7g)
  • 1 cup pumpkin puree (not pie filling, at room temperature)
  • 2 tablespoons maple syrup (real maple syrup)
  • 1 teaspoon kosher salt (6g)
  • 4 ¾ cups all-purpose flour (plus more as needed)
  • 1 tablespoon ground cinnamon
  • 1 ½ teaspoons pumpkin pie spice
  • 8 tablespoons unsalted butter (melted)
  • 1 cup light brown sugar (or dark brown sugar)
  • 1 tablespoon ground cinnamon
  • ½ to 1 teaspoon pumpkin pie spice (optional, for extra warmth)
  • 2 tablespoons unsalted butter (for greasing)
  • 1 tablespoon olive oil (or avocado oil, for greasing)
  • 1 cup powdered sugar (120g)
  • 2 tablespoons maple syrup (plus splash of milk if too thick)
  • ½ teaspoon vanilla extract

Instructions 

  • Mix warm water, yeast, pumpkin puree, maple syrup, and salt; let sit until frothy.
  • Add flour and cinnamon, knead into a smooth dough; let rise until doubled.
  • Preheat oven, spread dough on baking sheet, and sprinkle with cinnamon and pumpkin pie spice.
  • Bake until golden, then brush with melted butter and sprinkle with brown sugar and cinnamon.
  • Mix powdered sugar, maple syrup, vanilla, and milk to make glaze; drizzle over warm focaccia.

Notes

For best results, use fresh pumpkin puree and measure ingredients accurately.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pumpkin