Pumpkin Dinner Rolls – Soft, Fluffy, and Perfect for Fall Gatherings
When autumn arrives and the air turns crisp, there’s nothing quite as comforting as the aroma of fresh-baked bread wafting through the kitchen. These Pumpkin Dinner Rolls are the ultimate fall-inspired twist on a classic dinner favorite — soft, pillowy, buttery, and infused with the warm flavor of pumpkin and cozy spices. Whether you’re serving them at Thanksgiving dinner, a cozy fall brunch, or alongside a hearty soup, these rolls will steal the spotlight on your table.
They’re subtly sweet, delightfully golden, and beautifully fluffy — everything you could want in a dinner roll. Plus, the pumpkin puree gives them a moist texture that stays fresh longer than traditional rolls. If you’ve never made homemade bread before, don’t worry — this recipe is simple, straightforward, and foolproof, even for beginners.
Let’s get baking and fill your home with the sweet smell of pumpkin perfection!
Why You’ll Love These Pumpkin Dinner Rolls
- Soft and Buttery: The texture is tender and melt-in-your-mouth delicious.
- Perfectly Seasonal: Pumpkin puree adds a subtle sweetness and fall flavor.
- Versatile: Great for savory dinners or enjoyed with a drizzle of honey or butter.
- Beginner-Friendly: Uses rapid-rise yeast, so the dough rises quickly and easily.
- Freezer-Friendly: You can make them ahead and warm them up anytime.
Ingredients You’ll Need
- 4 ½ – 5 ½ cups all-purpose flour
- 4 ½ teaspoons rapid rise or instant yeast
- ⅓ cup brown sugar
- 1 teaspoon salt
- 1 cup warm milk (110°–115°F)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 5 tablespoons butter, softened
- 1 egg, room temperature
- 2 tablespoons melted butter, for brushing on top
How to Make Pumpkin Dinner Rolls
Step 1: Prepare the Dough
In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), combine 2 cups of flour, yeast, brown sugar, and salt. Stir until evenly mixed.
Step 2: Add Wet Ingredients
In a separate bowl, whisk together the warm milk, pumpkin puree, pumpkin pie spice, softened butter, and egg until smooth. Gradually pour this mixture into the dry ingredients, mixing on low speed (or by hand) until combined.
Step 3: Knead the Dough
Slowly add the remaining flour, one cup at a time, until a soft, slightly tacky dough forms. Knead the dough for about 6–8 minutes, either by hand on a floured surface or with your stand mixer, until it’s smooth and elastic.
Step 4: First Rise
Place the dough in a greased bowl, turning once to coat all sides. Cover with a clean towel or plastic wrap and let rise in a warm, draft-free spot for 1 hour, or until doubled in size.
Step 5: Shape the Rolls
Once the dough has risen, punch it down gently to release air. Divide the dough into 12–15 equal pieces and shape each into a smooth ball. Arrange them in a greased 9×13-inch baking dish or on a parchment-lined baking sheet, leaving a little space between each roll for rising.
Step 6: Second Rise
Cover again and let the rolls rise for about 30–40 minutes, or until puffy and nearly doubled.
Step 7: Bake
Preheat your oven to 375°F (190°C). Bake the rolls for 15–20 minutes, or until golden brown on top and cooked through.
Step 8: Brush and Serve
As soon as the rolls come out of the oven, brush them generously with melted butter for that irresistible sheen and soft, buttery finish. Serve warm and enjoy!
Pro Tips for Success
- Use Fresh Pumpkin Puree: For the best flavor, use homemade or high-quality canned puree.
- Check Dough Texture: The dough should be soft but not sticky — add flour gradually until it’s easy to handle.
- Warm Ingredients Matter: Make sure your milk and butter are warm, not hot, to avoid killing the yeast.
- Make Ahead: Prepare and shape the rolls, refrigerate overnight, then bake fresh the next day.
- Freeze for Later: Once baked and cooled, freeze in an airtight container for up to 3 months. Reheat before serving.
Variations
- Savory Version: Add a pinch of garlic powder and fresh herbs to the dough for a flavorful twist.
- Sweet Pumpkin Rolls: Mix in 1 teaspoon of cinnamon and a handful of raisins for a breakfast-style roll.
- Cheesy Pumpkin Rolls: Fold in shredded cheddar or parmesan before shaping the dough.
- Maple Butter Glaze: Brush with melted butter mixed with a drizzle of maple syrup for a sweet topping.
What to Serve with Pumpkin Dinner Rolls
These rolls pair beautifully with both sweet and savory dishes, such as:
- Thanksgiving turkey or ham
- Creamy soups like potato, pumpkin, or tomato basil
- Slow cooker beef or chicken stews
- Honey butter or cinnamon whipped butter for spreading
They’re also wonderful served warm with apple butter or pumpkin spice cream cheese spread for a cozy snack.
Storage and Reheating Tips
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for up to 5 days.
- Freezer: Freeze for up to 3 months and thaw overnight before reheating.
- To Reheat: Wrap rolls in foil and warm in the oven at 300°F for 10 minutes or microwave for 20 seconds.
Nutrition Facts (Per Roll)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Total Fat | 6g |
| Saturated Fat | 3g |
| Cholesterol | 35mg |
| Sodium | 190mg |
| Total Carbohydrates | 26g |
| Sugars | 6g |
| Protein | 4g |
Conclusion
These Pumpkin Dinner Rolls are soft, fragrant, and full of cozy autumn charm. The subtle sweetness of pumpkin and warm spice blend beautifully with the buttery dough, creating rolls that are perfect for both holiday feasts and everyday comfort meals.
Whether you serve them alongside savory dishes or slather them with honey butter for a sweet treat, they’ll become a seasonal favorite you’ll crave year after year. Baking them fills your kitchen with the comforting scents of fall — a reminder that sometimes, the best moments are the simplest ones shared around the table.
Pumpkin Dinner Rolls – Soft, Fluffy, and Perfect for Fall Gatherings
Ingredients
- 4 ½ – 5 ½ cups all-purpose flour
- 4 ½ teaspoons rapid rise instant yeast
- ⅓ cup brown sugar
- 1 teaspoon salt
- 1 cup warm milk 110°–115°F
- 1 cup pumpkin puree pure pumpkin, not pumpkin pie filling
- 1 teaspoon pumpkin pie spice
- 5 tablespoons butter softened
- 1 large egg room temperature
- 2 tablespoons melted butter to brush on top
Instructions
- Activate the yeast (optional if using instant):
- In a large mixing bowl, combine warm milk and brown sugar. Stir in the yeast and let it sit for 5 minutes until foamy.
- Mix the wet ingredients:
- Add pumpkin puree, softened butter, egg, salt, and pumpkin pie spice to the yeast mixture. Stir until fully combined.
- Add flour:
- Gradually add 4 ½ cups of flour, one cup at a time, mixing with a dough hook (or by hand) until a soft dough forms. Add more flour as needed until the dough is slightly tacky but not sticky.
- Knead the dough:
- Knead for 8–10 minutes (by hand or mixer) until smooth and elastic.
- First rise:
- Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Shape the rolls:
- Punch down the dough and divide it into 12–15 equal pieces. Shape each piece into a ball and place them on a greased baking pan or parchment-lined sheet, slightly spaced apart.
- Second rise:
- Cover and let rise for another 30–45 minutes until puffy.
- Bake:
- Preheat oven to 375°F (190°C). Bake for 18–22 minutes, or until the tops are golden brown.
- Brush and serve:
- Immediately brush warm rolls with melted butter for a glossy, flavorful finish.
Notes
- Use instant yeast for a quicker rise or active dry yeast with a 5-minute proofing step.
- Substitute half whole wheat flour for a heartier texture.
- Add a touch of maple syrup or honey for extra sweetness.
- Serve warm with cinnamon butter or honey for a cozy fall treat.
