Pumpkin Dinner Rolls are soft, fluffy, and just a little sweet, with a warm pumpkin flavor that makes them perfect for fall dinners or any time you want a special touch to your bread. These rolls have a tender crumb and a beautiful golden color that comes straight from the pumpkin, making them as lovely to look at as they are to eat.
I love making these rolls when the weather starts to cool down because they fill the house with a cozy, inviting smell of pumpkin and spices. One tip I’ve learned is to make sure the dough is nice and warm when you let it rise—that really helps the rolls become extra fluffy and light. Plus, the pumpkin keeps them moist for days, so they’re great to make ahead or share with friends.
My favorite way to serve these rolls is warm, just out of the oven, with a little butter melting right on top. They make a wonderful side for anything from soup to roasted chicken or turkey. Whenever I bring these to a dinner, they always get loved, and sometimes people ask for the recipe before they even finish one! They’re a simple way to make any meal feel a bit more special and comforting.
Key Ingredients & Substitutions
Pumpkin puree: Using canned pumpkin puree adds moisture and a mild sweetness. Avoid pumpkin pie filling since it has added sugar and spices. Fresh pumpkin puree can work too—just cook and mash pumpkin before using.
Butter: Unsalted butter gives richness and helps the dough stay tender. You can swap with a neutral oil like vegetable or canola oil if you prefer, but butter adds the best flavor.
Yeast: Active dry yeast is standard here, and it’s important to proof it in warm milk with sugar so it activates properly. Instant yeast could be used but skip proofing and add directly to the flour.
Flour: All-purpose flour builds structure. If you want softer rolls, you can try bread flour for more chew or a small mix with whole wheat flour for nuttiness—but keep an eye on dough texture as it changes absorption.
Spices: Cinnamon and nutmeg are optional but add a warm touch that pairs well with pumpkin. Feel free to skip or adjust based on your taste.
How Do I Shape Rolls to Look Like Pumpkins?
Getting that pumpkin look takes a simple trick with the dough balls:
- Divide your dough into smaller portions—each pumpkin roll uses four small balls.
- Place the four balls side by side on your baking sheet, gently pinching them together in the center so they stick but still keep the shape of segments.
- This creates the rounded look, similar to pumpkin ridges.
- Just before baking, brushing with egg wash makes the rolls shine and brown beautifully.
- After baking, you can add pumpkin seeds on top for a finishing touch that looks like a stem.
This shaping method is easy and makes your rolls look extra special without needing skilled dough sculpting!
Equipment You’ll Need
- Mixing bowls – I like using a large bowl for mixing and proofing the dough because it’s roomy and practical.
- Measuring cups and spoons – accurate measurements help get the perfect dough consistency.
- Stand mixer with dough hook (optional) – makes kneading easier and saves time, but you can knead by hand too.
- Baking sheet or parchment-lined pan – to hold the shaped rolls during baking and prevent sticking.
- Pastry brush – for applying egg wash to give the rolls a shiny, golden finish.
- Kitchen towel or plastic wrap – to cover the dough while it rises, trapping heat and moisture.
Flavor Variations & Add-Ins
- Stir in chocolate chips or dried cranberries into the dough for extra sweetness and texture.
- Add chopped walnuts or pecans for crunch and nutty flavor.
- Sprinkle with coarse sea salt or pumpkin seeds on top for a savory twist.
- Mix in a teaspoon of ground ginger or cayenne pepper for a warming, spicy kick.
How to Make Pumpkin Dinner Rolls
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup unsalted butter, melted
- 1/3 cup warm milk (about 110°F / 43°C)
- 1/4 cup granulated sugar
- 1 large egg
- 1 packet (2 1/4 tsp) active dry yeast
- 3 1/2 to 4 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp ground nutmeg (optional)
- 1 egg yolk (for egg wash)
- 1 tbsp water (for egg wash)
- Pumpkin seeds and coarse sea salt for garnish (optional)
Time Needed
This recipe takes about 20 minutes to prepare, 1 to 1 1/2 hours for the first dough rise, plus another 30-40 minutes for the second rise. Baking takes about 18-22 minutes. Overall, expect around 2.5 hours from start to finish, including rising and baking time.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix warm milk, sugar, and active dry yeast. Stir gently and leave it for 5 to 10 minutes until it becomes foamy. This means your yeast is active and ready to use.
2. Mix the Wet Ingredients:
In a large bowl, combine pumpkin puree, melted butter, the egg, salt, cinnamon, and nutmeg if using. Mix everything well to get a smooth mixture.
3. Combine Yeast and Pumpkin Mix:
Add the foamy yeast mixture into the pumpkin mixture. Stir until it’s combined evenly.
4. Form and Knead the Dough:
Gradually add 3 1/2 cups of flour to the wet ingredients, stirring as you go. Add more flour little by little if the dough feels too sticky. Turn the dough out onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
5. First Dough Rise:
Put your kneaded dough into a lightly greased bowl. Cover it with a clean towel or plastic wrap and place it somewhere warm. Let it rise until it doubles in size, about 1 to 1 1/2 hours.
6. Shape the Rolls:
After the dough has doubled, gently punch it down to release air. Divide the dough into 12 equal pieces and roll each into a smooth ball.
7. Create Pumpkin Shapes:
Group every four small dough balls together and pinch them slightly in the center to form a pumpkin-like shape with four sections.
8. Second Rise:
Arrange the shaped rolls close together on a parchment-lined baking sheet or greased pan. Cover them and allow to rise again for 30 to 40 minutes until puffy.
9. Prepare for Baking:
Preheat the oven to 375°F (190°C). In a small bowl, whisk together the egg yolk and water to make an egg wash. Lightly brush the tops of the rolls with the egg wash to get a beautiful golden color when baked.
10. Bake the Rolls:
Bake for 18 to 22 minutes, or until the tops are shiny and golden brown.
11. Garnish and Cool:
Right after baking, you can sprinkle pumpkin seeds and a pinch of coarse sea salt on top for decoration and flavor. Let the rolls cool slightly on a wire rack before serving.
Enjoy your soft, fluffy, and gently spiced pumpkin dinner rolls fresh and warm—perfect alongside any meal or just with some butter!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can! Simply cook and mash fresh pumpkin until smooth. Make sure to drain any excess moisture so your dough doesn’t become too wet.
Can I Make These Rolls Ahead of Time?
Absolutely! You can prepare the dough and do the first rise the day before, then shape and bake the rolls the next day. Just refrigerate the dough after the first rise and bring it to room temperature before shaping.
How Should I Store Leftover Pumpkin Dinner Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the oven or microwave before serving.
Can I Substitute Milk in This Recipe?
Yes, you can use any milk substitute like almond, soy, or oat milk. Just make sure it’s warmed (not hot) to activate the yeast properly.