Pumpkin Brioche

• 2 ¼ tsp active dry yeast
• 150g whole milk, lukewarm
• 4 Tbsp (50g) brown sugar
• 565g all-purpose flour
• 1 tsp salt
• 1 tsp cinnamon
• ½ tsp ground cardamom
• 140g reduced pumpkin puree
• 2 eggs, lightly beaten, at room temperature
• 1 tsp vanilla bean paste
• 120g unsalted butter, at room temperature

Brown Sugar Pumpkin Filling

• 225g unsalted butter, at room temperature
• 360g light or dark brown sugar
• 115g reduced pumpkin puree
• 2 Tbsp ground cinnamon
• 2 tsp ground cardamom
• pinch of salt

Coffee Maple Cream Cheese Icing

• 165g cream cheese, at room temperature
• 75g butter, at room temperature
• 275g powdered sugar, sifted
• 75g maple syrup
• 2 tsp espresso powder
• ¼ tsp kosher salt
• 1 /2 tsp vanilla bean paste