Fall is my favorite time to bake. Once the air turns crisp and the leaves start to change, my kitchen feels like the heart of our home again. I love having my kids gather around the counter while I am kneading dough or shaping rolls. There is always chatter about who gets to taste test first, and more often than not, little hands sneaking bites of warm bread right out of the pan. These pumpkin dinner rolls have quickly become one of those family traditions that I know we will keep baking year after year.
These golden rolls are light, fluffy, and just the right amount of cozy. They bring a subtle pumpkin flavor to the table without being overly sweet. That makes them the perfect side dish for Thanksgiving, Sunday dinners, or any fall gathering. If you have baked traditional dinner rolls before, this recipe will feel familiar. The pumpkin puree is what takes them to the next level.
Want to try sourdough dinner rolls? Check out the recipe here!
Step by Step: How to Make Pumpkin Dinner Rolls
- Soft and fluffy texture without being dense
- Options for both sweet and savory flavors
- Perfect addition to a holiday table
- Easy to make ahead, freeze, or reheat
Pumpkin Dinner Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Rise Time: 2 hours
- Total Time: 2 hours 45 minutes
- Servings: 12 to 15 rolls
Ingredients
- ¾ cup warm milk (about 110°F)
- 2 ¼ tsp rapid rise yeast (1 packet)
- 3 Tbsp honey
- ¾ cup pumpkin puree (unsweetened, canned or homemade)
- 1 large egg
- 4 Tbsp unsalted butter, softened
- 4 ½ to 5 cups all purpose flour
- 1 ½ tsp salt
- Optional flavor add ins:
- Savory version: 1 tsp dried sage or 1 Tbsp fresh, finely minced
- Sweet version: ½ tsp ground cinnamon
- For Brushing: 2 Tbsp melted butter or milk
Instructions
1. Mix warm milk, yeast, and honey in the bowl of a stand mixer. Let sit for 5 to 10 minutes until foamy.
2. Add pumpkin puree, egg, and softened butter. Stir to combine.
3. Mix in flour, salt, and seasoning of choice. Knead with dough hook for 6 to 8 minutes until smooth and tacky.
4. Place dough in an oiled bowl, cover, and let rise for 1 to 1 ½ hours until doubled.
5. Punch down dough and divide into 12 to 15 pieces. Shape into balls and place on a parchment lined baking sheet or in a greased 9×13 dish.
6. Cover and let rise for 30 to 40 minutes until puffy.
7. Preheat oven to 350°F. Brush rolls with melted butter or milk. Bake for 20 to 24 minutes until golden and the centers reach 190 to 195°F. Tent with foil if needed.
8. Brush warm rolls with melted butter and serve.
Equipment
- Stand mixer with dough hook
- Large mixing bowl
- 9×13 baking dish or sheet pan
- Pastry brush
Notes
- Dough should be slightly tacky but not overly sticky. Add flour one tablespoon at a time if needed.
- For make ahead: refrigerate shaped rolls overnight, then let rest at room temp 30 minutes before baking.
- To freeze: bake fully, cool, then store in an airtight bag. Reheat at 325°F until warmed through.
Troubleshooting Pumpkin Dinner Rolls
Even experienced bakers run into problems with yeast breads, and pumpkin dinner rolls are no exception. Here are the most common issues and how to solve them:
- Dense rolls: This usually happens when too much flour is added or the dough is not kneaded long enough. Always measure flour by spooning it into the measuring cup and leveling off, rather than scooping. Scooping packs in extra flour, which makes the dough stiff. Also, keep pumpkin puree to ¾ cup — more than that can weigh the dough down and make it heavy.
- Rolls that brown too quickly but stay raw inside: Pumpkin and honey both encourage quick browning. Bake at 350°F instead of 375°F and keep an eye on the tops after 12 to 14 minutes. If they are already golden, loosely tent the pan with foil so the inside can finish baking without over-browning.
- Flat or deflated rolls: Over proofing is the culprit here. The dough should only rise until doubled, not longer. For the second rise, look for rolls that are puffy and airy but not spilling over the edges of the pan. A gentle poke that leaves a slow spring-back is the best indicator they are ready to bake.
- No rise at all: Either the yeast is expired, or the liquid was too hot and killed it. Yeast likes a cozy environment of about 105 to 110°F. If your kitchen is cold, set the covered bowl in a slightly warmed oven (turned off) or near a warm appliance to encourage activity.
Variations to Try
- Savory: Add sage, rosemary, or thyme
- Sweet: Add cinnamon and serve with honey butter
- Whole Wheat: Use half white whole wheat flour
- Mini Slider Buns: Shape smaller for sandwiches
Make Ahead, Freezing and Reheating
- Refrigerate overnight after shaping, then bake next day
- Freeze unbaked dough balls for later
- Freeze fully baked rolls and reheat at 325°F
What to Serve with Pumpkin Dinner Rolls
- Thanksgiving turkey and gravy: These rolls are perfect for soaking up rich, savory gravy. They fit right in on a holiday table and look beautiful in a bread basket next to the main course.
- Hearty soups and stews: Try pairing them with butternut squash soup, chicken noodle soup, or a thick chili. The soft, fluffy texture is wonderful for dunking and sopping up broth.
- Roast chicken or beef pot roast: Pumpkin dinner rolls balance out the richness of roasted meats and round out the meal. Their subtle sweetness complements savory flavors beautifully.
- Breakfast or brunch: Warm pumpkin rolls with jam, apple butter, or cinnamon honey butter make a cozy morning treat. They are a fun way to use up extra rolls the next day.
FAQs About Pumpkin Dinner Rolls
Can I use fresh pumpkin?
Yes, but drain it well so the dough is not too wet.
How do I know they are done?
Check with a thermometer — the center should be 190 to 195°F.
Can I double the recipe?
Yes. Bake in two pans and rotate halfway.
Can I freeze pumpkin dinner rolls?
Yes. Freeze shaped dough before baking, or freeze baked rolls. Thaw and rise before baking, or reheat baked rolls at 325°F.
Can I use whole wheat flour?
Yes, but replace only half with whole wheat to keep them fluffy.
Can I make pumpkin dinner rolls without eggs?
Maybe. Swap the egg for 3 tablespoons pumpkin puree or applesauce. (I have not tested this myself so it will be an experiment.)
How long do pumpkin dinner rolls stay fresh?
Store airtight at room temperature 2 days, in the fridge up to 5 days, or freeze for 2 months.
Pumpkin Dinner Rolls
Equipment
- Stand mixer with dough hook
- Large mixing bowl
- 9×13 baking dish or sheet pan
- Pastry brush
Ingredients
- ¾ cup warm milk about 110°F
- 2 ¼ tsp active dry yeast 1 packet
- 3 Tbsp honey or sugar
- ¾ cup pumpkin puree unsweetened, canned or homemade
- 1 large egg
- 4 Tbsp unsalted butter softened
- 4 ½ to 5 cups all purpose flour
- 1 ½ tsp salt
Optional flavor add ins:
- Savory version: 1 tsp dried sage or 1 Tbsp fresh finely minced
- Sweet version: ½ tsp ground cinnamon
- For Brushing: 2 Tbsp melted butter or milk
Instructions
- In the bowl of a stand mixer, combine warm milk, yeast, and honey. Let sit 5–10 minutes until foamy.
- Add pumpkin puree, egg, and softened butter. Stir to combine.
- Mix in flour, salt, and seasoning of choice. Knead with a dough hook for 6–8 minutes until smooth and tacky.
- Place dough in a lightly oiled bowl, cover, and let rise for 1–1 ½ hours, or until doubled.
- Punch down the dough and divide into 12–15 equal pieces. Shape into balls and place on a parchment-lined baking sheet or in a greased 9×13 pan.
- Cover and let rise for 30–40 minutes until puffy.
- Preheat oven to 350°F. Brush rolls with melted butter or milk. Bake 20–24 minutes, until golden and the centers reach 190–195°F. Tent with foil if needed.
- Brush warm rolls with melted butter and serve.
Notes
- Dough should be slightly tacky but not overly sticky. Add flour one tablespoon at a time if needed.
- For make-ahead: Refrigerate shaped rolls overnight, then let rest at room temp 30 minutes before baking.
- To freeze: Bake fully, cool, then store in an airtight bag. Reheat at 325°F until warmed through.
Pumpkin dinner rolls are more than just bread. They are a seasonal tradition that brings warmth and flavor to the table. My kids love them fresh out of the oven, and they never seem to last long in our house. Whether you are planning a Thanksgiving meal or just want a cozy side for soup night, these rolls are the perfect choice.
Hi, I’m Ashley — mama, maker, and lover of all things from-scratch. Around here, you’ll usually find me barefoot in the kitchen, covered in flour or beeswax, with kids underfoot and something simmering on the stove. I believe in slow living, simple joys, and the kind of home that smells like cinnamon rolls and sunshine. Find out more about me here.
