Let’s be real—when fall hits, I want pumpkin in everything. And if you’re anything like me, your kitchen starts smelling like cinnamon and dreams! According to a 2023 survey by Nielsen, 73% of Americans associate pumpkin-flavored dishes with comfort. That’s huge! But here’s the kicker: most people don’t know how easy it is to make fluffy, homemade pumpkin dinner rolls from scratch. So buckle in, grab a cup of cider, and let’s bake something warm, soft, and full of pumpkin goodness together.
Why You’ll Love These Pumpkin Dinner Rolls
So, picture this: it’s late October, you’re wearing your comfiest socks, there’s a pot of stew bubbling on the stove, and the smell of warm, pumpkin-spiced bread is everywhere. That’s where these rolls come in.
The Texture Is Everything
I’ve made dozens of bread recipes over the years, but these simple pumpkin dinner rolls? Oh man. They’re next-level soft. Like, tear-it-apart-with-your-fingers soft. The kind where the steam rises in little wisps when you open them up. That pumpkin puree works magic—it keeps the dough moist without being too dense. One time I accidentally doubled the pumpkin and thought I ruined the batch… turns out, they were even better.
Subtle Pumpkin Flavor (Not Overkill!)
These aren’t those aggressively spiced pumpkin things you find everywhere in fall. Nope. The flavor here is gentle. Kinda warm and earthy with just a hint of sweetness. If pumpkin had a whisper, this would be it. It complements everything—from roasted chicken to butternut squash soup. Trust me, I’ve tried ‘em with both. Chef’s kiss.
Super Simple to Make
Look, I’m not about complicated recipes that require 6 kinds of flour and some mystical starter you have to name. This one’s no-fuss. It uses instant yeast (bless whoever invented that), basic flour, and pantry staples. I’ve made them while juggling laundry and helping with math homework. If I can do it, so can you.
Perfect for All The Things
They’re a hit at Thanksgiving, but I’ve also made them mini-sized for sliders on game day. One of my friends even used them for breakfast sandwiches—pumpkin roll + egg + cheddar? Genius. And don’t even get me started on slathering them with cinnamon honey butter. Literal heaven.
Freezer-Friendly = Sanity Saver
Here’s a trick I learned after totally losing my mind prepping for a Friendsgiving: make these rolls ahead of time and freeze them. They reheat like champs. Just wrap ’em in foil, pop ’em in the oven at 300°F for 10 minutes, and boom—fresh-baked vibes without the mess.
Ingredients You’ll Need
You know what I love about this recipe? I don’t have to make a grocery run just to bake these. Everything you need is probably already chillin’ in your pantry or fridge. Let’s break it down.
Pumpkin Puree (But Not the Pie Stuff!)
Okay, this is a biggie—make sure you’re using 100% pure pumpkin, not that sweetened pie filling. I made that mistake once and the rolls came out tasting like dessert. Not terrible, but weird with mashed potatoes. I usually use canned Libby’s, but any plain pumpkin puree works fine.
All-Purpose Flour (Or Mix in Bread Flour)
Most of the time I just stick with good ol’ all-purpose flour. But if I’m feeling fancy or want a chewier bite, I’ll sub in about a cup of bread flour. It adds a tiny bit more structure. Totally optional though—don’t stress if you don’t have it. The key is to not overdo the flour or your dough will turn stiff. You want it just a little tacky.
Instant Yeast = Weeknight Win
I live for instant yeast. No proofing, no drama, just dump it in and go. I keep those little packets on hand all the time. If you only have active dry yeast, you can still use it—just dissolve it in the warm milk first and let it sit for 5 minutes until foamy.
Brown Sugar Brings the Cozy
White sugar works in a pinch, but brown sugar adds a molasses-y warmth that makes these rolls taste like fall. I’ve even used maple syrup before. Not quite the same texture, but flavor-wise? 🤌
Warm Milk (Dairy or Not)
You can totally use regular milk, oat milk, almond—whatever floats your boat. I usually warm it in the microwave for about 30 seconds. You want it warm, not hot. Learned that the hard way when I killed my yeast once. RIP dough.
Butter (Or Plant-Based Sub)
I go full butter mode for flavor, but I’ve also tried this with Earth Balance for my dairy-free cousin. Worked like a charm. Don’t skip brushing some on top after baking—it gives that dreamy golden glow.
Spices (Keep It Subtle)
Cinnamon is a must. Nutmeg? A pinch. Ginger if I’m feelin’ spicy. But this isn’t a spice bomb—we’re not making muffins here. Just enough to hint at fall flavors without overpowering the breadiness.
Step-by-Step Instructions
Alright, here comes the fun part—getting your hands a lil’ messy and watching dough transform into golden, fluffy perfection. I swear, there’s something downright magical about making bread. Let me walk you through how I make these simple pumpkin dinner rolls, step by step.
1. Mix the Wet Stuff First
In a big ol’ mixing bowl, toss in your warm milk (again—not hot!), brown sugar, pumpkin puree, and the instant yeast. I usually give it a quick stir and let it sit for 5 minutes, even though you technically don’t have to with instant yeast. I just like seeing those little bubbles—it’s like a yeast pep talk.
2. Add the Dry Ingredients Gradually
Start adding your flour, about a cup at a time, mixing it in with a wooden spoon or dough hook. Don’t dump it all in at once. Add the salt and spices here too. The dough should start pulling away from the sides but still feel soft and a little sticky. If it’s too sticky, throw in a tablespoon more flour at a time. Don’t panic. You’ll feel when it’s right.
3. Knead It Like You Mean It
This is where I get a little workout in. You can knead by hand for about 8-10 minutes or use a stand mixer with a dough hook for 5. Either way, aim for smooth, elastic dough. I usually do the poke test—if it springs back, you’re golden. Oh, and don’t forget to flour your hands unless you want to become one with the dough. Learned that the hard way.
4. Let It Rise, Baby
Grease a bowl, plop the dough in, cover with a damp towel or plastic wrap, and let it rise in a warm spot for about an hour, or until doubled in size. I sometimes stick it in my (turned-off) oven with the light on. If your kitchen’s cold like mine in winter, this is a game-changer.
5. Shape the Rolls
Punch that dough down (gently—don’t go WWE on it), then divide it into 12 even pieces. Roll each into a ball. I kinda tuck the edges under and pinch the bottom so the tops are smooth. Arrange them in a greased 9×13 baking dish or a cast iron skillet if you’re feelin’ rustic.
6. Second Rise
Let ‘em rise again for 30-45 minutes. This part’s crucial for that soft, puffy texture. I usually use this time to clean up the pumpkin carnage I’ve left all over the counter.
7. Bake ‘Em
Pop them into a preheated 375°F oven for about 18–22 minutes. They should be a beautiful golden brown on top. My tip? Tap one gently—it should sound hollow underneath when it’s done.
8. Butter Them Up
Right when they come out, brush with melted butter. Don’t skip this. It adds shine, flavor, and that irresistible bakery smell. I sometimes sprinkle a bit of flaky sea salt or cinnamon sugar on top if I’m feelin’ fancy.
Tips for Storing and Freezing
Let’s be honest—fresh outta the oven is the best way to eat these pumpkin dinner rolls. But unless you’ve got a house full of hungry people (or zero self-control like me), you’re gonna have leftovers. And here’s the good news: these rolls reheat like a dream.
Store ‘Em Like a Pro
Once they’ve cooled completely—and I mean completely, don’t rush this—pop them into an airtight container or a zip-top bag. Room temp is fine for about 3 to 4 days. Just keep them away from heat or sun, unless you’re trying to grow mold as a science experiment. Been there. Ew.
I like to tuck a paper towel in the container to absorb any moisture. Helps keep that crust from going soft and sad. Learned that trick from my grandma, who stored literally everything with a napkin.
Reheating = Fresh Bread Vibes
If you want that “just baked” smell filling your kitchen again, wrap the rolls in foil and warm them in the oven at 300°F for about 10 minutes. Microwave works too, but toss a damp paper towel over the top so they don’t dry out or go rubbery. Just one roll? Zap it for 20 seconds max. Any longer and it starts tasting like sponge cake. No thanks.
Freezer Friendly (For Real)
You’ve got two options here:
Option 1 – Freeze Baked Rolls:
Once baked and cooled, wrap each roll individually in plastic wrap, then toss them all into a freezer bag. When you need one (or twelve), let them thaw at room temp and reheat like I mentioned above. Still soft. Still awesome.
Option 2 – Freeze Before Baking:
This one’s my favorite when I’m hosting and don’t want a flour explosion on the day-of. Shape the dough into rolls, set them on a baking sheet, and freeze until solid. Then toss them in a freezer bag. When you’re ready to bake, let them thaw and rise at room temp for a few hours, then bake as usual. It’s like time-traveling dough. Total lifesaver during the holidays.
Quick Bonus Tip
Label your bags with the date. I once found a mystery bag of “orange rolls” that turned out to be pumpkin dog treats. Yeah. Don’t be me.
Variations and Serving Ideas
Alright, now that you’ve got the base recipe down, let’s have some fun with it. These pumpkin dinner rolls are like that friend who fits in everywhere—Thanksgiving table, soup night, or even brunch. And the best part? You can totally customize them to fit your vibe.
Sweeten Things Up
Feeling fancy? Stir in a handful of dried cranberries or golden raisins during the final knead. Adds a pop of sweetness and color that just screams fall. I once tossed in chopped dates and walnuts for a brunch spread, and people were grabbing seconds before they even sat down.
If you’ve got a sweet tooth like me, whip up a little cinnamon sugar butter (softened butter + cinnamon + brown sugar + a dash of salt). Slather that on a warm roll and tell me it’s not dessert. I dare you.
Go Savory with Herbs
Want something a little more dinner-party chic? Add chopped rosemary or thyme to the dough. Just a teaspoon or two gives them that earthy flavor that pairs ridiculously well with roasted meats or veggie stews. I made a batch with rosemary and black pepper once—total game changer.
Make ‘Em Mini
Hosting a crowd or doing apps? Divide the dough into smaller balls—like golf ball size—and make mini pumpkin rolls. Perfect for sliders or bite-sized snacks. I used them for pulled pork sliders at a fall potluck once and they vanished in minutes.
Breakfast Remix
Don’t sleep on using these for breakfast sandwiches. Scrambled egg, cheddar, and a little bacon tucked into a pumpkin roll? Insane. I’ve even tried them with egg and avocado, and it totally works. Warm, hearty, and a lil’ unexpected.
Pair Like a Pro
These rolls go with everything. My favorite pairings?
- Butternut squash soup
- Roast chicken or turkey
- Creamy pasta dishes (think alfredo or mushroom sauce)
- Chilis and stews
- Sharp cheddar or blue cheese on a fall-themed cheese board
Honestly, I’ve even just had them with tea and jam for a mid-afternoon snack. No shame.
And there you have it—simple pumpkin dinner rolls that’ll make your whole house smell like a fall candle, but way tastier. Whether you’re whipping these up for a holiday feast or just want something warm and soft to pair with soup on a rainy night, these rolls deliver big cozy energy.
They’re easy enough for a weeknight and special enough for Thanksgiving. And honestly? The dough’s forgiving, the flavor’s comforting, and the leftovers are magical.
If you give this recipe a try, I’d love to hear how it went. Leave a comment, snap a pic, and don’t forget to save this recipe to Pinterest so you can find it next time pumpkin season rolls around!
Happy baking, friends. 🧡
Print
Simple Pumpkin Dinner Rolls
Fluffy, cozy, and gently spiced, these pumpkin dinner rolls are your fall bread dreams come true—perfect for Thanksgiving, soup night, or breakfast sandwiches.
- Total Time: 2 hours
- Yield: 12 rolls 1x
Ingredients
- 3 1/2 to 4 cups all-purpose flour (optionally substitute 1 cup with bread flour)
- 1 packet (2 1/4 tsp) instant yeast
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup brown sugar
- 3/4 cup warm milk (dairy or non-dairy)
- 1/4 cup unsalted butter, melted (or plant-based alternative)
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- Optional: pinch of ground ginger
Instructions
- In a large bowl, combine warm milk, brown sugar, pumpkin puree, and instant yeast. Stir and let sit for 5 minutes.
- Add flour gradually, mixing in one cup at a time along with salt and spices. Dough should pull away from sides but remain soft and slightly tacky.
- Knead for 8–10 minutes by hand or 5 minutes in a stand mixer until dough is smooth and elastic.
- Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled.
- Punch down the dough, divide into 12 equal pieces, and roll into balls. Arrange in a greased 9×13-inch pan or skillet.
- Cover and let rise again for 30–45 minutes until puffy.
- Bake at 375°F for 18–22 minutes, until golden brown and hollow-sounding when tapped.
- Brush with melted butter right out of the oven for shine and flavor. Optional: sprinkle with flaky salt or cinnamon sugar.
Notes
Freeze baked rolls or freeze unbaked shaped dough. Reheat at 300°F wrapped in foil for 10 minutes. Add herbs or dried fruits for variations. Perfect with soup, roasted meats, or as mini slider buns.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 170
- Sugar: 4g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
