I share with you a soft, fluffy, and tender roll recipe where pumpkin brings a subtle sweetness and moistness. These pumpkin dinner rolls are perfect alongside soups, stews, or a holiday roast — warm, fragrant, and with a golden crust.

Why You’ll Love This Recipe

I love how the pumpkin adds extra moisture and a delicate flavor without overpowering the roll. The texture stays soft for days, and they bake up beautifully golden on top. Plus, the recipe is straightforward — the kind of baking I enjoy because the results feel special but aren’t overly fussy.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 ½ to 4 cups all‑purpose flour
2 ¼ teaspoons (one packet) active dry yeast
¼ cup granulated sugar
½ teaspoon salt
½ teaspoon ground cinnamon (optional, for extra warmth)
½ cup pumpkin puree (not pumpkin pie filling)
½ cup warm milk (about 40 °C / 105‑110 °F)
3 tablespoons melted butter (plus extra for brushing)
1 large egg, at room temperature

Directions

In a bowl, stir together warm milk, pumpkin puree, melted butter, sugar, and the egg until well combined.
Sprinkle the yeast over the mixture and let it sit 5 to 10 minutes until foamy.
Add about 3 ½ cups of flour, salt, and optional cinnamon, mixing until a soft dough forms.
Knead (by hand or with a mixer and dough hook) for about 5–7 minutes, adding flour as needed, until the dough is smooth and pulls away from the sides of the bowl but is still slightly tacky.
Place the dough in a greased bowl, cover it, and let it rise in a warm spot until doubled (about 1 hour).
Punch down the dough gently. Divide it into 12–16 equal pieces (or more for smaller rolls). Shape each piece into a smooth ball.
Arrange the rolls in a greased baking pan, leaving space between them. Cover and let them rise again until puffy and nearly doubled (about 30 to 45 minutes).
Preheat oven to 190 °C (375 °F).
Bake for 15 to 20 minutes, until the tops are golden and the rolls sound hollow when tapped.
Remove from oven and brush the tops with melted butter. Let cool slightly before serving.

Servings and Timing

Makes: about 12 to 16 rolls (depending on size)
Rising times: first rise ~1 hour, second rise ~30–45 minutes
Baking time: 15‑20 minutes
Total time (including mixing, rising, baking): ~2 to 2½ hours

Variations

Sweet roll version: add 2 tablespoons of brown sugar and a pinch of nutmeg to the dough, and brush with honey butter after baking.
Savory version: omit cinnamon, and stir in 1 tablespoon of chopped fresh herbs (like rosemary or thyme) or ½ cup grated cheese.
Mini rolls: make 24–30 rolls instead of 12–16 for dinner‑party size buns.
Stuffed rolls: flatten each dough piece and place a small cube of cheese or a savory filling in the center before shaping.

Storage / Reheating

Store cooled rolls in an airtight container or resealable plastic bag at room temperature for up to 3 days. To freeze, wrap tightly and place in a freezer bag for up to 2 months. To reheat, wrap in foil and warm in a 160 °C (325 °F) oven for 10–15 minutes, or microwave briefly (covering with a damp paper towel) until warmed through.

FAQs

What kind of pumpkin should I use?

I always use pure pumpkin puree (canned or homemade), not the sweetened pumpkin pie filling. The pure version gives moisture and flavor without added sugar or spices.

Can I use instant yeast instead of active dry yeast?

Yes — if using instant yeast, you can mix it directly with the dry ingredients and skip the foaming step. The dough might rise a bit faster.

My dough seems too sticky. Should I add more flour?

Yes, you can add flour, but do so gradually (1 tablespoon at a time) to avoid making the rolls dense. You want just enough so the dough is manageable but still soft.

Why didn’t my rolls rise well?

Possible reasons: your yeast was old or inactive, your liquid was too hot (killing the yeast) or too cold, or your rising environment was too cool. Ensure the temperature is warm (but not hot) and that yeast is fresh.

Can I make the dough ahead and bake later?

Yes — prepare the dough through shaping, then cover and refrigerate overnight. Let it come to room temperature and rise again before baking.

Conclusion

I hope you enjoy making these pumpkin dinner rolls as much as I do. They bring a gentle sweetness and soft texture that elevate any meal. Once baked, they disappear fast — the perfect sign of a successful batch.