Irresistible Pumpkin Spice Kouign-Amann Recipe to Try Today

Name: Irresistible Pumpkin Spice Kouign-Amann
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: French
Ingredients: 2 ½ cups (315g) all-purpose flour; 2 teaspoons instant yeast; 2 tablespoons granulated sugar; 1 teaspoon salt; ¾ cup (180ml) warm water; 1 cup (225g) unsalted butter; ½ cup (100g) brown sugar; 1 teaspoon pumpkin spice blend (cinnamon, nutmeg, ginger, cloves)

Posted on November 5, 2025

Pumpkin Spice Kouign-Amann - featured image

Baked Goods

Jump to Recipe

The buttery, flaky layers of a kouign-amann are already enough to make anyone swoon, but add a touch of warm pumpkin spice, and you’ve got yourself the ultimate fall treat. If you’re unfamiliar with kouign-amann, this pastry originates from Brittany, France, and is often described as a caramelized croissant—but I promise, it’s even better than that. My Pumpkin Spice Kouign-Amann recipe combines the traditional pastry with the cozy, spiced flavors of autumn. It’s indulgent, slightly sweet, and has just the right amount of spice. Honestly, it’s a showstopper, and perfect for anyone who loves pumpkin spice everything!

I still remember the first time I tried kouign-amann; it was at a tiny bakery in Paris, and I was hooked after the first bite. I’ve been experimenting with the recipe for years, and this pumpkin spice twist is one of my proudest creations. It’s perfect for sharing over a cup of coffee with loved ones—or keeping all to yourself. Whether you’re a seasoned baker or just looking for a weekend project, this recipe will guide you step by step to buttery, flaky perfection. Let’s get baking!

Why You’ll Love This Recipe

Perfect Fall Flavor: Pumpkin spice brings cozy warmth to every bite of this flaky pastry.
A Fun Baking Challenge: While kouign-amann may seem intimidating, this recipe breaks it down into simple steps—no need to be a French pastry chef!
Impressive Results: These pastries look and taste like they came straight from a fancy bakery. Your guests will be wowed!
Versatile Treat: Serve these for breakfast, brunch, or dessert—or take them to your next fall gathering for guaranteed compliments.
Sweet & Salty Combination: With caramelized sugar and buttery layers, the flavor balance is spot on.
Make-Ahead Friendly: While kouign-amann requires some resting time, you can prep the dough in advance and bake when ready.

What sets this recipe apart is the pumpkin spice blend that subtly infuses each layer—it’s not overpowering, but just enough to remind you of crisp autumn days and pumpkin patch visits. Plus, the caramelized sugar on top adds a satisfying crunch, making this pastry truly irresistible. Trust me, one bite of this treat and you’ll understand why it’s worth the effort.

What Ingredients You Will Need

This Pumpkin Spice Kouign-Amann recipe relies on simple ingredients to create its magic. You probably have many of these items already in your pantry!

All-Purpose Flour: The base for the dough. Make sure to measure it accurately for the perfect consistency.
Instant Yeast: Helps the dough rise beautifully. No need to activate separately—it can be added directly to the flour.
Granulated Sugar: For sweetness and caramelization.
Unsalted Butter: You’ll want high-quality butter since it’s a key flavor in this recipe. European-style butter works best for its higher fat content.
Salt: Enhances flavor and balances the sweetness.
Pumpkin Spice Blend: A mix of cinnamon, nutmeg, ginger, and cloves. You can use store-bought or make your own blend.
Water: Warm water helps activate the yeast and brings the dough together.
Brown Sugar: Adds depth and a warm molasses flavor to the caramelized layers.

If you prefer a different spice profile, you can swap the pumpkin spice for chai spice or use just cinnamon for a subtler flavor. And if you need gluten-free options, try replacing the all-purpose flour with a 1-to-1 gluten-free baking flour—just make sure it’s suitable for yeast recipes.

Equipment Needed

Gather your tools before starting to streamline the process—it’s easier to focus on the recipe when everything is within reach!

Mixing Bowls: Medium and large bowls for combining and proofing the dough.
Rolling Pin: Essential for creating those thin, even layers.
Pastry Brush: Helps apply butter and sugar evenly.
Sharp Knife or Bench Scraper: For cutting the dough and shaping the pastries.
Muffin Tin: The classic choice for baking kouign-amann—this keeps their rounded shape.
Kitchen Scale: Highly recommended for precise measurements, especially for the dough and butter.

If you don’t have a pastry brush, a spoon or even your fingers can work in a pinch. And while a kitchen scale isn’t mandatory, it’s a game-changer for accuracy when baking pastries.

Preparation Method

In a large mixing bowl, combine 2 ½ cups (315g) of all-purpose flour, 2 teaspoons of instant yeast, 2 tablespoons of granulated sugar, and 1 teaspoon of salt. Stir well.
Add ¾ cup (180ml) of warm water to the dry ingredients. Mix until a rough dough forms. Knead for 5-7 minutes until smooth and elastic.
Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm spot for 1-2 hours, or until doubled in size.
While the dough is rising, prepare your butter block. Cut 1 cup (225g) of unsalted butter into slices and arrange them on a piece of parchment paper. Cover with another sheet of parchment and roll into a rectangle about 6 x 8 inches. Chill until firm but pliable.
Once the dough has risen, punch it down and roll it out into a rectangle slightly larger than your butter block. Place the butter in the center and fold the dough over it like an envelope. Seal the edges to completely encase the butter.
Roll out the dough into a large rectangle, approximately 10 x 20 inches. Fold it into thirds, like a letter. Wrap it in plastic and chill for 30 minutes.
Repeat the rolling and folding process three more times, chilling the dough for 30 minutes between each turn.
After the final fold, roll out the dough to about 12 x 12 inches. Sprinkle ½ cup (100g) of brown sugar and 1 teaspoon of pumpkin spice evenly over the surface.
Cut the dough into 12 squares. Bring the corners of each square to the center, forming a bundle. Press gently to seal.
Place each bundle into a greased muffin tin. Cover loosely and let rise for 30 minutes.
Preheat your oven to 375°F (190°C). Bake the kouign-amanns for 25-30 minutes, or until golden brown and caramelized.
Allow to cool for 5-10 minutes before gently removing them from the muffin tin. Serve warm or at room temperature.

Cooking Tips & Techniques

Making kouign-amann is a labor of love, but these tips will help ensure your success:

Keep it Cold: Cold butter is key to creating those flaky layers. If your kitchen is warm, refrigerate the dough between steps to keep it from getting sticky.
Don’t Overwork the Dough: Be gentle when rolling and folding to avoid toughening the pastry.
Use a Light Touch: When sprinkling sugar and spice, make sure it’s even but don’t press it too hard into the dough.
Be Patient: The resting times might feel long, but they’re essential for the dough to properly chill and develop those layers.
Caramelization is Key: Don’t pull the pastries out of the oven too early—you want a rich golden color for the perfect crunch.
Grease Generously: Butter your muffin tin well to prevent sticking, as the caramel can harden quickly.

Variations & Adaptations

This recipe is versatile, and there are plenty of ways to make it your own:

Dietary Adaptations: Swap all-purpose flour for a gluten-free alternative, or use vegan butter to make the recipe dairy-free.
Seasonal Twists: Replace pumpkin spice with apple pie spice or chai spice for a different flavor profile. You can even add a sprinkle of crushed nuts for texture.
Sweet vs. Savory: If you’re not a fan of sweet pastries, omit the sugar and spice, and add a sprinkle of flaky sea salt for a savory version.

One of my favorite variations? Adding a dollop of pumpkin puree to the filling for an extra hit of autumn flavor. Just be sure not to overfill, or you might lose those beautiful layers!

Serving & Storage Suggestions

These Pumpkin Spice Kouign-Amanns are best enjoyed fresh and warm, but they’re still delicious later on. Here’s how to serve and store them:

Serving: Serve warm with a cup of coffee, tea, or even a pumpkin spice latte for the ultimate fall experience. Arrange them on a rustic wooden tray for a picture-perfect presentation.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the freezer for up to 2 weeks.
Reheating: To reheat, place kouign-amanns in a 300°F (150°C) oven for 5-7 minutes to refresh their crispness.
Flavor Development: While best fresh, the caramelized sugar tends to intensify after a day or two, making them even more delectable.

Nutritional Information & Benefits

Here’s a quick look at the nutritional profile of these delightful pastries:

Calories: Approximately 250 per serving
Fat: High in healthy fats from butter
Carbohydrates: Provides energy—great for starting your day or as an afternoon pick-me-up.
Key Ingredients: Pumpkin spice contains warming spices like cinnamon and ginger, which have anti-inflammatory properties.
Allergen Info: Contains gluten and dairy; substitutions are provided for dietary needs.

While kouign-amann is an indulgence, it’s a perfect treat to enjoy occasionally. Pair it with a nutritious beverage to balance things out!

Conclusion

This Pumpkin Spice Kouign-Amann recipe is everything you could want in a fall treat—flaky layers, a hint of caramelized sweetness, and the comforting flavors of pumpkin spice. Whether you’re hosting a brunch, celebrating the season, or just indulging your sweet tooth, this recipe is sure to impress. Plus, you can make it your own with fun variations and substitutions.

I love this recipe because it combines the elegance of a French pastry with the nostalgia of autumn flavors. It’s a little work, but the result is well worth it. Trust me, your kitchen will smell heavenly!

Give this recipe a try and let me know how it turns out in the comments below. Don’t forget to share your creations on social media—I’d love to see how you make it your own. Happy baking!

FAQs

Can I use store-bought puff pastry instead of making the dough?

Yes! If you’re short on time or new to pastry-making, store-bought puff pastry can be a great shortcut. Just roll it out, add the pumpkin spice and sugar, and proceed with the recipe.

Can I use homemade pumpkin spice instead of store-bought?

Absolutely! You can mix cinnamon, nutmeg, ginger, and cloves to make your own pumpkin spice blend. Adjust the ratios to suit your taste.

How do I prevent the kouign-amanns from sticking to the muffin tin?

Generously grease your muffin tin with butter or a non-stick spray. You can also line the tin with parchment paper for extra protection.

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance and store it in the refrigerator overnight. Just let it come to room temperature before rolling it out.

What’s the best way to store these pastries?

Store them in an airtight container at room temperature for up to 2 days, or freeze them for longer storage. Reheat in the oven for the best texture.

Pin This Recipe!