I love recipes that feel simple, honest, and comforting — and these pumpkin cartoon buns are exactly that.
When I first made them for my two-year-old niece, I wasn’t thinking about nutritional charts or strict “baby food” guidelines.
All I wanted was to create something soft, naturally sweet, and playful to the eye.
What I didn’t expect was how much she would love them. She picked one up, took a bite… then another… and another.
Before I knew it, several buns were gone.
That’s when I realized this recipe didn’t need any added sugar or oil to be special.
The pumpkin does all the work — colouring the dough naturally, adding gentle sweetness, and creating buns that are soft, fluffy, and perfect for little hands.
With only three simple ingredients, it proves that less is often more.
The only “excuse” you might have for not making these is needing a small cartoon cutter.
If you don’t have one, you can always check my classic pumpkin mantou recipe for a simpler, shaped version.
Ingredients and Substitutions
Pumpkin
Pumpkin is the soul of this recipe. I recommend using a naturally sweet, mature pumpkin with moderate moisture so the dough is fragrant, softly coloured, and fluffy. The pumpkin purée replaces water entirely, giving natural sweetness and colour without any added sugar. If needed, regular pumpkin works just fine.
High-Activity Dry Yeast
This is the fermentation core of the recipe and ensures the buns rise soft and airy. I mix it directly into the warm pumpkin purée. If unavailable, sugar-tolerant yeast can be used as noted in the original recipe.
All-Purpose Flour (Medium-Gluten)
Medium-gluten flour creates mantou that are soft but still have structure, making them suitable for babies to chew. I don’t recommend replacing this with high- or low-gluten flour, as it will affect texture.
How to Make Pumpkin Cartoon Buns
1. Make the Pumpkin Purée
Wash the pumpkin thoroughly, peel it, and slice it into thin pieces about 2–3 cm thick so it steams evenly.
Arrange the slices in a steamer, bring the water to a boil, then steam over medium heat until the pumpkin is fully cooked and easily pierced with chopsticks.
While still warm, measure out the cooked pumpkin and mash it thoroughly into a smooth, fine purée. Allow it to cool until just warm to the touch — this is important so the yeast stays active.
2. Mix and Knead the Dough
Add the yeast directly to the warm pumpkin purée and stir until lightly dissolved.
Add the flour and mix with chopsticks until no dry flour remains and a shaggy dough forms. 
Continue kneading briefly in the bowl until it starts to come together.
Transfer the dough to a work surface and knead repeatedly until it becomes smooth, fine, and elastic. This step is key to achieving buns with smooth surfaces and delicate texture, so take your time. Shape the dough into a neat round once finished.
3. Shape the Cartoon Buns
Roll the dough out evenly to about 0.5 cm thickness.
Use your favorite cookie cutters (animal shapes, stars, etc.) to cut out the buns.
Gather the scraps, re-roll them, and continue cutting until all dough is used. Place the shaped buns on individual small squares of parchment paper for easy handling.
4. Proof the Dough
Cover the shaped buns with plastic wrap or a damp cloth and let them proof in a warm environment.
When properly proofed, the buns will noticeably puff up and spring back quickly when lightly pressed. This step ensures soft, fluffy buns after steaming.
5. Steam the Buns
Bring water in your steamer to a rolling boil over high heat. Carefully place the steamer basket with the proofed buns on top. Steam on medium-high heat for 8 minutes.
Tips & Tricks
- Pumpkin moisture varies, so adjust the flour slightly if needed. The dough should feel smooth and not sticky.
- Always let the pumpkin purée cool to warm before adding yeast to avoid killing it.
- Roll the dough evenly — too thick and the buns won’t cook through, too thin and the shapes may deform.
- Lightly dust molds with dry flour if sticking occurs, but avoid using too much.
- Proper proofing is essential. Under-proofed buns will be dense, while over-proofed buns may taste sour.
- Letting the buns rest briefly after steaming helps maintain their shape and softness.
- Frequently Asked Questions
Can babies eat these pumpkin cartoon buns?
Yes. These buns contain no sugar and no oil, making them suitable for babies 8 months and older. For younger babies, you can cut the buns into smaller pieces to make chewing easier.
Why are my buns dense?
Dense buns are usually caused by insufficient kneading or under-proofing. Make sure the dough is kneaded until smooth and allowed to proof until visibly puffy.
Can I freeze these buns?
Yes. Once completely cooled, the buns can be frozen and reheated by steaming. They maintain their soft texture well and are great for make-ahead meals.
Do I need molds to make this recipe?
Molds make shaping easier and more fun, but the dough itself works just as well shaped by hand if needed.
Soft Pumpkin Cartoon Mantou for Babies & Toddlers
Ingredients
- Pumpkin steamed and mashed
- 5 g high-activity dry yeast
- 500 g all-purpose flour medium-gluten
Instructions
Make the Pumpkin Purée
- Wash the pumpkin thoroughly, peel it, and slice it into thin pieces about 2–3 cm thick so it steams evenly.
- Arrange the slices in a steamer, bring the water to a boil, then steam over medium heat until the pumpkin is fully cooked and easily pierced with chopsticks.
- While still warm, measure out the cooked pumpkin and mash it thoroughly into a smooth, fine purée. Allow it to cool until just warm to the touch — this is important so the yeast stays active.
Mix and Knead the Dough
- Add the yeast directly to the warm pumpkin purée and stir until lightly dissolved.
- Add the flour and mix with chopsticks until no dry flour remains and a shaggy dough forms.
- Continue kneading briefly in the bowl until it starts to come together.
- Transfer the dough to a work surface and knead repeatedly until it becomes smooth, fine, and elastic. This step is key to achieving buns with smooth surfaces and delicate texture, so take your time. Shape the dough into a neat round once finished.
Shape the Cartoon Buns
- Roll the dough out evenly to about 0.5 cm thickness.
- Use your favorite cookie cutters (animal shapes, stars, etc.) to cut out the buns.
- Gather the scraps, re-roll them, and continue cutting until all dough is used. Place the shaped buns on individual small squares of parchment paper for easy handling.
Proof the Dough
- Cover the shaped buns with plastic wrap or a damp cloth and let them proof in a warm environment.
- When properly proofed, the buns will noticeably puff up and spring back quickly when lightly pressed. This step ensures soft, fluffy buns after steaming.
Steam the Buns
- Bring water to a full boil in the steamer. Place the steamer basket inside, cover with a lid, and steam over medium heat. Because these buns are small, they cook quickly.
- Once steaming is complete, turn off the heat and let the buns rest with the lid on briefly before uncovering. This helps prevent shrinking and keeps the texture tender.
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