In a clean jar, mix your mother starter with the flour, water, and sugar. Give it a good stir, and allow it to rest at room temperature (optimally 73-75 degrees F). I like to mark the volume in my jar with a rubber band so it's easy to asses the rise the next morning. When the sweet levain has doubled in size, it's time to mix your pumpkin dough.

Before you get started on mixing your dough, you'll make your tangzhong. Whisk milk and flour together in a small saucepan.

Cook the tangzhong over medium/low heat, stirring constantly, until it thickens into a paste that is similar to pudding (about 2–3 minutes). For precision, use your digital thermometer and heat to 148-155 F. Do not overheat the tangzhong, or your mixture will be too thick.

Scrape the tangzhong into a bowl immediately to prevent it from overcooking, cover it loosely, and let cool to room temperature before adding to your dough.

Prepare your dough while tangzhong cools.

Whisk ingredients together quickly, it's okay if it's lumpy.

Mix the dough on low until a shaggy dough forms, about 2-3 minutes. Scrape down the bowl if needed. If you're using your hands, knead the dough until it comes together.

This is a higher hydration dough from the pumpkin, so be aware it will be sticky!

Once the dough has come together, add the softened butter a tablespoon at a time mixing each tablespoon in until adding the next.

Use a dough scraper to scrape the edges of the bowl to make sure everything is getting mixed in.

Continue mixing the dough on medium-low (speed 2–3) for 8–10 minutes, until the dough is smooth, elastic, and tacky but not sticky.

Do not add more than 50 grams of flour at this stage, or you will lose the high hydration of the dough and end up with a dense donut.

If using a stand mixer, dough can become more warm and sticky and I have found kneading dough with my hand (perform a set of stretch and folds) for a minute after mixing in my stand mixer really helps bring the dough together.

Spray a clean bowl with oil. Shape the dough into a smooth ball and place it in the bowl. Cover the bowl with plastic wrap.

Stand mixer directions: perform one set of stretch and folds after 30 minutes to strengthen your dough.

Let the dough rise at 75–80°F until doubled in size, this takes about 5–6 hours. If your house is very cold, you can put dough in the oven with the light on for a warmer atmosphere. This proofing time is a general guide, this process may take longer the key is to assess when the dough has nearly doubled that's when it's ready.

Melt the butter in a microwave safe bowl, then add the rolled oats, flour, brown sugar, cinnamon, and ginger. Combine the crumble until its clumpy and crumbly. Set aside for later.

Make sure your cream cheese is completely softened before mixing the cream cheese filling.

Add the softened cream cheese and sugar to a medium bowl. Beat with a hand mixer for 2–3 minutes on high, until smooth and creamy.

Add the egg yolk, vanilla, flour, and salt to the cream cheese mixture. Beat on medium speed until combined.

Transfer the cream cheese filling to a piping bag or zip-top bag and chill for 15–20 minutes while the dough finishes rising.

The short chill makes the filling easier to pipe and helps it stay in the center of the buns.

When the dough is almost done proofing, prepare the pecan pie filling. Chop the pecans to your desired size and set aside.

In a pot or saucepan, melt the butter over medium to low heat.

Add the brown sugar, maple syrup, heavy cream, and salt to the melted butter. Bring to a gentle simmer over medium to low heat, stirring often to avoid burning the caramel.

Once the caramel begins to bubble at the edges, simmer and whisk the caramel for 3-4 more minutes to fully dissolve the sugar and thicken the caramel slightly.

Remove the caramel from the heat immediately, and add the vanilla and pecans and stir them in. Let the pecan pie filling cool while you shape and proof the buns.

Line 2 half size cookie sheets with parchment paper or silicone mats and spray lightly with cooking oil. Set side.

Grease a clean work surface with a little cooking spray, and transfer the dough from bowl to counter. Weight out 10 dough balls (roughly 110 grams), and shape them into tight balls.

Transfer the dough balls to prepared baking sheets and cover with oiled plastic wrap. Allow dough balls to proof about 1 hour at room temperature until puffy and almost doubled in size.

Don't skip this step for proofing; For a light and fluffy bun it's essential.

Prepare an egg wash with 1 egg and 2 teaspoons of water in a small bowl. Beat together until smooth and set aside.

Gather your pecan pie filling, piping bag filled with cream cheese filling, and oat crumble.

Grease the back of a small glass or measuring cup or use your fingers to press a deep well in the center of each dough ball.

Snip about 1/4 inch off of the end of the bag filled with cream cheese filling. Pipe 2-3 Tablespoons of the cream cheese filling into each well in the center of the bun. Repeat this step until all of the buns are filled.

Spoon about 1 Tablespoon of the pecan pie filling on the top of the cream cheese filling. Use only half of the pecan pie filling to fill the buns, and reserve half to top the baked buns. I liked the texture best this way!

If the pecan pie filling has gotten too thick as it cooled, gently warm in on the stove on low and add a splash of heavy cream. Stir until its spoonable again and then use it.

Brush the outside ring of the buns with the egg wash. You can do this with a paper towel or a pastry brush.

Sprinkle 2 teaspoons approximately of crumble around the edge of the buns where you brushed the egg wash.

Preheat your oven to 350°F (175°C).

Transfer the buns to the hot oven, and bake the buns for 22-25 minutes until golden brown and fillings are just set. Internal temperature should read around 195-200°F in bread portion of bun.

Avoid the cheesecake filling browning or cracking; if buns start to brown too much tent with foil if needed.

Cool on a wire rack for 15-20 minutes and allow the centers are set.

Use the remaining pecan pie filling to top the buns, this gives them all that wonderful caramel on top.

Yields 10 Buns