Photo of Pumpkin–poppy seed hot dog buns by WW

Pumpkin–poppy seed hot dog buns

Points® value
Total Time
25 min
10 min
15 min
Two ingredients—canned pumpkin and self-rising flour—come together to make an orange-hued, earthy-flavoured dough for hot dog buns. You can also shape it into rounds for hamburger buns or dinner rolls; if making hamburger buns, flatten the dough a bit before baking. If you’re accustomed to our yogurt-based two-ingredient dough, this might seem like not enough pumpkin for the amount of flour. But trust the process and go with our amounts; pumpkin is very wet, so you don’t need as much to create this dough.


Self-rising flour

1 cup(s)

Canned pumpkin

½ cup(s), puree

Raw egg

1 large, lightly beaten

Poppy seeds

¼ tsp(s)

Cooking spray

4 spray(s)


  1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
  2. In a medium bowl, combine flour and pumpkin; stir well with a wooden spoon and then keep mixing dough in bowl with your hands until smooth (1 to 2 minutes of kneading). Dough should be firm and not sticky. If it’s too sticky to knead, add more flour, 1 tablespoon at a time, until no longer sticky.
  3. Divide dough into 4 equal portions. Roll each portion with lightly floured hands into a 4½-inch-long rope. Place dough ropes on prepared pan and flatten each to a width of about 1¾ inches. Brush evenly with egg and sprinkle with poppy seeds; discard remaining egg (or use in another recipe).
  4. Bake at 375°F until lightly browned on bottom, about 15 minutes. Lightly spray tops of buns with cooking spray, if desired. Slice buns in half horizontally with a serrated knife, cutting to but not through the other side.
  5. Serving size: 1 bun