These rolls are a delightful twist on traditional dinner rolls. The pumpkin adds a beautiful color, moist texture, and subtle earthiness without overpowering the flavor. They’re easy to make, freezer-friendly, and versatile enough to serve with both sweet and savory dishes. Whether you’re an experienced baker or a beginner, these rolls are a satisfying and rewarding bake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Pumpkin puree
Active dry yeast
Milk
Butter
Sugar
Egg
Salt
Ground cinnamon (optional)
Ground nutmeg (optional)
Directions
Warm the milk until it’s lukewarm, then stir in sugar and sprinkle the yeast on top. Let it sit until foamy, about 5–10 minutes.
In a large bowl, combine the pumpkin puree, egg, melted butter, salt, and optional spices.
Add the activated yeast mixture to the pumpkin mixture and stir to combine.
Gradually add flour, mixing until a soft dough forms. Knead the dough by hand or with a mixer for 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1–1.5 hours.
Punch down the dough, divide it into equal portions, and shape into rolls.
Place the rolls in a greased baking dish or on a baking sheet. Cover and let rise again until puffy, about 30–45 minutes.
Preheat oven to 375°F (190°C). Bake rolls for 15–20 minutes or until golden brown.
Brush with melted butter after baking for a soft, glossy finish.
Servings and timing
This recipe yields about 12 rolls and takes approximately 25 minutes of active prep time, 2 hours of rising time, and 20 minutes of baking. Total time: about 2 hours and 45 minutes.
Variations
Add chopped herbs like rosemary or thyme for a savory twist.
Sprinkle with cinnamon sugar before baking for a sweet version.
Use whole wheat flour for a more wholesome roll.
Add shredded cheese into the dough for a cheesy variation.
Shape them into knots or cloverleaf rolls for a fun presentation.
Storage/Reheating
Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap them tightly in plastic wrap and foil, and freeze for up to 2 months. Reheat in the oven at 300°F (150°C) for 10 minutes or microwave individual rolls for 15–20 seconds.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly. Just make sure it’s 100% pumpkin and not pumpkin pie filling.
Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator overnight. Let it come to room temperature before shaping and baking.
Why didn’t my dough rise?
This could be due to inactive yeast or a cold environment. Make sure your yeast is fresh and your rising spot is warm.
Can I knead the dough by hand?
Absolutely. It may take a little longer than using a stand mixer, but kneading by hand works just fine.
What can I use instead of milk?
You can substitute milk with any non-dairy alternative like almond, soy, or oat milk, or even water.
Do I need to add spices?
No, spices are optional but recommended for a warm, autumn flavor. Feel free to adjust or omit based on your preference.
Can I use bread flour instead of all-purpose?
Yes, bread flour will give the rolls a chewier texture, but all-purpose flour works great for softness.
How do I make these rolls vegan?
Use plant-based milk, vegan butter, and a flax egg (1 tbsp ground flaxseed + 3 tbsp water) to make a vegan version.
Can I double the recipe?
Yes, this recipe can be easily doubled. Just make sure to use a large enough bowl and baking tray.
What should I serve with pumpkin dinner rolls?
They go well with soups, stews, roasted meats, or can even be enjoyed with honey or jam for breakfast.
Conclusion
Pumpkin Dinner Rolls are a cozy and flavorful addition to any meal, especially during the fall season. With their golden color, soft texture, and hint of sweetness, they’ll quickly become a favorite on your holiday table or weeknight dinner spread. Simple to make and versatile to serve, these rolls offer a delicious way to enjoy the comforting taste of pumpkin.
Pumpkin Dinner Rolls are soft, fluffy, and subtly sweet rolls made with pumpkin puree and warm spices. These golden-hued rolls are perfect for fall dinners, holiday gatherings, or cozy meals with soups and stews.
Ingredients
4 cups all-purpose flour (plus more as needed)
1 cup pumpkin puree
1 packet (2 1/4 tsp) active dry yeast
3/4 cup milk (lukewarm)
1/4 cup butter, melted (plus more for brushing)
1/4 cup sugar
1 large egg
1 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
Instructions
Warm the milk until lukewarm. Stir in sugar and sprinkle yeast on top. Let sit until foamy, about 5–10 minutes.
In a large bowl, combine pumpkin puree, egg, melted butter, salt, and optional spices. Mix well.
Pour in the yeast mixture and stir to combine.
Gradually add flour, mixing until a soft dough forms. Knead the dough by hand or with a mixer for 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.
Punch down the dough and divide into 12 equal pieces. Shape into balls and place in a greased baking dish or on a baking sheet.
Cover and let rise again for 30–45 minutes until puffy.
Preheat oven to 375°F (190°C). Bake rolls for 15–20 minutes until golden brown.
Brush with melted butter immediately after baking for a soft, glossy finish.
Notes
Use canned 100% pumpkin, not pumpkin pie filling.
To make vegan: use non-dairy milk, vegan butter, and a flax egg.
Add chopped herbs or shredded cheese for a savory twist.
Freeze baked rolls for up to 2 months and reheat as needed.
Let dough rise in the refrigerator overnight for convenience.
