Name: Pumpkin Dinner Rolls Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 4 teaspoons active dry yeast; 2 tablespoons sugar; ¼ cup whole milk, warm (not hot, but more than room temperature); 3 ½ – 4 cups all-purpose flour; 1 teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon cardamom; ¼ cup butter; 1 (15 oz) can pumpkin puree (not pumpkin pie filling); Green pumpkin seeds (roasted and salted); Butter, for brushing after baking

Jump to Recipe· 4.6 from 147 reviews

Alright, let me tell you about a little secret that’s become a staple in my house every fall — this Pumpkin Dinner Rolls Recipe is just pure magic. Soft, fluffy, with a subtle sweetness and just a hint of spice, these rolls bring all the cozy vibes to the table. Whether you’re aiming to impress at a holiday dinner or just want something warm and comforting alongside your weeknight meal, you’re going to want to stick around for this one.

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Why You’ll Love This Recipe

Perfectly Soft Texture: The pumpkin puree adds moisture that keeps these rolls fluffy and tender, making them irresistible fresh out of the oven.
Subtle Spice Blend: With cardamom and garlic powder sneaking in, every bite has a gentle warmth without overpowering the pumpkin flavor.
Fun & Festive Presentation: The vertical cuts and green pumpkin seed “stems” make these rolls look like mini pumpkins — perfect for autumn gatherings!
Beginner-Friendly Dough: You’ll find that the dough is forgiving and easy to handle, even if you’re new to yeast baking.

Pumpkin Dinner Rolls Recipe - Recipe Step

Ingredients You’ll Need

The ingredients for this Pumpkin Dinner Rolls Recipe strike a perfect balance between pantry basics and that special touch of fall flavor. Once you gather these, you’re well on your way to baking something truly special—and I’ve included tips to help you pick the best of each!

Pumpkin Dinner Rolls Recipe - Ingredients

Active dry yeast: Make sure it’s fresh—this is what gets your rolls beautifully fluffy.
Sugar: Just a touch to feed the yeast; it also lends a slight sweetness.
Whole milk (warm): This helps the yeast bloom. Warm means slightly warmer than your body temperature, but not hot enough to kill the yeast.
All-purpose flour: Great all-rounder flour—if you’re experimenting, bread flour would work too for a chewier texture.
Salt: Essential for flavor, don’t skip it!
Black pepper: Adds just enough bite to balance the sweetness.
Garlic powder: An unexpected sprinkle that adds depth without overwhelming the pumpkin.
Cardamom: This fragrant spice brings a warm, slightly citrusy note that pairs wonderfully with pumpkin.
Butter: For richness and softness—plus we’ll brush some on after baking for that glossy finish.
Pumpkin puree: Use plain canned pumpkin, NOT the pie filling, to keep flavors just right.
Green pumpkin seeds: Roasted and salted ones add the perfect crunchy accent and visual “stem.”

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Pumpkin Dinner Rolls Recipe is. Over time, I’ve tried a few tweaks and honestly, feel free to make it your own. Here’s how you can switch things up to fit your kitchen style or dietary needs.

Whole Wheat Flour: I swapped half the all-purpose flour for whole wheat once—adds a subtle nutty flavor and extra fiber without sacrificing fluffiness.
Spice Mix: Sometimes I toss in cinnamon or nutmeg alongside cardamom for an even more autumnal feel.
Dairy-Free Option: Use almond or oat milk warmed to temperature and substitute the butter with coconut oil for a vegan take.
Sweet Variation: Brush with honey butter after baking and sprinkle some cinnamon sugar for a sweeter roll dessert.

How to Make Pumpkin Dinner Rolls Recipe

Step 1: Activate that yeast

This is the moment where you test if your yeast is ready to party. Combine your active dry yeast and sugar into warm milk—not too hot or it’ll kill the yeast, but warm enough to feel cozy to the touch. Wait around 5 minutes until you see a frothy layer on top. If it doesn’t foam, your yeast might be expired and you’ll want to start over. Patience here makes all the difference!

Step 2: Mix your ingredients into a luscious dough

In your stand mixer fitted with a dough hook (or use your hands if you like a little workout!), combine the yeast mixture, flour, salt, pepper, garlic powder, cardamom, butter, and pumpkin puree. Start mixing on low for about 5 minutes until the dough comes together. Then bump up to medium speed for 2 to 4 more minutes—this is key to developing the gluten, giving you that perfect bounce and structure in your rolls.

Step 3: First rise (rest and relax)

Remove your dough from the mixer and place it in a lightly greased bowl. Cover it with plastic wrap or a damp towel and tuck it somewhere warm. The dough needs about an hour to double in size. Don’t rush this step because that’s when all the magic bubbles develop.

Step 4: Fold and let it have a breather

Once your dough has doubled, gently take it out and give it a fold. I discovered this little trick—it helps relax the dough and redistributes the yeast for an even rise later. Form it back into a ball, return it to the bowl, and let it rest again for 30 minutes. Trust me, the result is worth the patience.

Step 5: Shape your rolls

Prep your baking sheets by lining them with parchment paper, then transfer the dough onto a lightly floured surface. Stretch it out gently into a 12×12 inch square. Using a sharp knife or dough cutter, slice into 16 equal squares (about 3 inches each). Roll each piece into a smooth ball and place them on your pans, leaving around 2 inches between each roll so they can expand comfortably.

Step 6: Final rise and pumpkin details

Cover your rolls and let them proof until about doubled in size again (this usually takes around 45 minutes). Meanwhile, preheat your oven to 375℉. When ready, gently press down on each roll—don’t flatten completely! Then use a sharp knife to make 5-6 shallow vertical cuts around each roll, being careful to avoid slicing through the center. This is my favorite part because it mimics the ridges on a pumpkin. Finally, poke a small crater in the center of each roll to create a perfect spot for the “stem.”

Step 7: Baking and finishing touches

Bake the rolls for 10 to 15 minutes until golden brown. If you’re baking two trays at once, switch their positions halfway through for even browning (I learned this the hard way when one tray came out lighter than the other!). Right out of the oven, brush each roll with melted butter and place a green pumpkin seed in the crater to resemble a pumpkin stem. Your kitchen will smell incredible!

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Pro Tips for Making Pumpkin Dinner Rolls Recipe

Perfect Yeast Activation: Always test your yeast in warm milk with sugar before adding other ingredients; it saves so much headache.
Don’t Skip the Gluten Development: Mixing the dough at medium speed for a few minutes makes the rolls springy and helps them hold shape beautifully.
Gentle Handling: When shaping rolls and making cuts, be gentle to keep the airy texture intact.
Oven Positioning: Rotate pans halfway through baking to avoid uneven coloring; this little step totally elevated my results.

How to Serve Pumpkin Dinner Rolls Recipe

Garnishes

I keep it simple here—just a pat of butter brushed over right out of the oven and a roasted green pumpkin seed to mimic a stem. The buttery sheen is mouthwatering and those pumpkin seeds add a little crunch and a pop of color that ties the whole look together.

Side Dishes

These rolls steal the show, but I love pairing them with hearty soups like butternut squash or creamy tomato basil. They’re also perfect alongside roasted turkey or glazed ham for holiday dinners. When I made these for a casual weeknight, a simple green salad or sauteed veggies rounded everything out beautifully.

Creative Ways to Present

For special occasions, I arrange the rolls in a circular wreath shape on a big platter and scatter fresh rosemary sprigs around to resemble autumn foliage. I’ve even tied small ribbons around each roll before serving at a Thanksgiving dinner—guests loved the festive touch!

Make Ahead and Storage

Storing Leftovers

I usually store leftover rolls in an airtight container or zip-top bag at room temperature for up to two days. To keep them from drying out, I place a small slice of bread or a damp paper towel inside the container—it’s a neat trick I discovered to maintain softness.

Freezing

If I want to stash rolls for later, I wrap each one individually in plastic wrap then pop them in a freezer bag. They freeze beautifully and thaw quickly on the counter—perfect for days when you want homemade rolls without the whole bake day commitment.

Reheating

When reheating, I like to warm rolls in a 300℉ oven for 8-10 minutes, wrapped loosely in foil to avoid drying out. You can also pop them in the microwave for about 20 seconds if you’re short on time. Adding a tiny pat of butter before warming always revives that fresh-from-the-oven taste.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to stick with plain pumpkin puree rather than pie filling since pie filling contains added sugar and spices which can throw off the dough’s texture and flavor balance. Using pure pumpkin lets you control the taste and ensures your rolls rise perfectly.
What if my dough doesn’t rise?

If your dough isn’t rising, the yeast might be inactive—always proof your yeast in warm water and sugar before mixing. Also, make sure your kitchen temperature isn’t too cold, as yeast thrives in warmth. Giving the dough more time in a warm spot often helps as well.
Can I make these rolls without a stand mixer?

Absolutely! You can mix and knead the dough by hand. It takes a bit more elbow grease and about 8-10 minutes of kneading to develop the gluten. Just make sure your dough is elastic and slightly tacky when you’re done kneading.
How do the spices affect the flavor?

Cardamom and garlic powder add a subtle warmth and complexity that complement the natural sweetness of the pumpkin without overpowering it. If you prefer, you can adjust the amounts or swap for your favorite spices like cinnamon to customize the flavor.
Can I double this recipe?

Yes! Just remember to double all ingredients exactly and use a larger mixing bowl and pans. Also, keep an eye on rising and baking times—they might take a little longer with more dough, so be patient for the best results.

Final Thoughts

This Pumpkin Dinner Rolls Recipe has quickly become one of my favorites to bake whenever autumn rolls around—and honestly, it’s the kind of recipe I’m always excited to share. The soft texture, the cozy spices, and the playful pumpkin look bring such joy to the table that my family goes crazy for them. If you give these a try, I promise you’ll love the way they can turn any meal into something special. So grab that can of pumpkin and start baking—your cozy kitchen moments await!