Name: Pumpkin Dinner Rolls Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 4 teaspoons active dry yeast; 2 tablespoons sugar; ¼ cup warm whole milk; 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); Butter, for brushing after baking; Green pumpkin seeds (roasted and salted preferred), for garnish

If you’re looking for a recipe that’s cozy, a little bit festive, and just downright delicious, then you’re going to fall head over heels for this Pumpkin Dinner Rolls Recipe. I absolutely love how these rolls turn out—they’re soft, fluffy, and bursting with warm fall flavors. Plus, that little green pumpkin seed on top? It’s the cutest touch that makes these rolls perfect for holiday dinners or anytime you want a comforting bread with a seasonal twist. Stick with me, and I’ll walk you through everything you need to know to nail this recipe every time!

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Why You’ll Love This Recipe

Soft and Fluffy Texture: Thanks to the pumpkin puree and proper gluten development, these rolls come out melt-in-your-mouth soft every time.
Seasonal Flavors: The cardamom and garlic powder add unexpected warmth that pairs beautifully with the pumpkin.
Eye-Catching Presentation: The pumpkin-shaped cuts and green pumpkin seed stem make these rolls a standout on any table.
Perfect for Any Occasion: Whether it’s a holiday dinner or a weekend brunch, these rolls fit the bill.

The image shows several small, round pastries shaped like pumpkins arranged closely on a white marbled surface. Each pastry has an orange-yellow color with a shiny, slightly baked texture, and is divided into six to seven sections with shallow cuts, giving the appearance of pumpkin ridges. A small green stem-like piece is placed in the center of each pastry. The overall scene gives a warm, autumn feel. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Dinner Rolls, pumpkin bread rolls, fall pumpkin bread, soft pumpkin rolls, holiday dinner rolls

Ingredients You’ll Need

Each ingredient here works together to give these rolls their distinctive flavor and texture—pumpkin puree brings moisture and softness, while spices add cozy depth. When picking ingredients, choose quality yeast for a good rise and fresh spices for the best aroma.

Flat lay of a small mound of fine all-purpose flour, two brown eggs with smooth clean shells, a small white ceramic bowl of warm whole milk, a small white ceramic bowl containing bright orange pumpkin puree, a few whole green pumpkin seeds scattered neatly, a chunk of creamy pale yellow butter, a small white ceramic bowl filled with granular white sugar, a small white ceramic bowl of light brown active dry yeast granules, a small white ceramic bowl of fine white salt, a small white ceramic bowl holding cracked black peppercorns, a small white ceramic bowl with ground garlic powder, a small white ceramic bowl with warm brown cardamom powder placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Dinner Rolls, pumpkin bread rolls, fall pumpkin bread, soft pumpkin rolls, holiday dinner rolls

Active dry yeast: Make sure it’s fresh and not expired, so your rolls rise perfectly every time.
Sugar: Helps feed the yeast and gives a slight sweetness.
Whole milk: Use warm but not hot to activate the yeast without killing it.
All-purpose flour: The backbone of the dough; measure loosely for best results.
Salt: Balances flavor—don’t skip it!
Black pepper: Adds just a hint of heat to complement the pumpkin’s sweetness.
Garlic powder: Gives a subtle savory note that you might not expect but will love.
Cardamom: My secret weapon for cozy warmth and fragrance.
Butter: Adds richness and tender crumb—softened butter works best in mixing.
Pumpkin puree: Use plain pumpkin, not pumpkin pie filling, to control the seasoning and texture.
Green pumpkin seeds: I like the roasted, salted kind for that extra crunch and authentic pumpkin look on top.

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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 tweaking this Pumpkin Dinner Rolls Recipe depending on the season or what’s in my pantry. Feel free to get creative and make it your own! These rolls are seriously forgiving and welcoming to little changes.

Spice it Up: Sometimes I add a pinch of cinnamon or nutmeg for a sweeter, more fall-dessert vibe.
Dairy-Free Option: Swap the whole milk with almond or oat milk and use a vegan butter substitute—the rolls still come out soft and tasty!
Gluten-Free Twist: I’ve experimented with gluten-free flour blends, but you’ll want to add some xanthan gum and keep an eye on the dough’s hydration.
Sweet Version: For a sweeter roll, bump up the sugar slightly and sprinkle with cinnamon sugar before baking.

How to Make Pumpkin Dinner Rolls Recipe

Step 1: Activate Your Yeast

Start by whisking together the yeast and sugar into warm whole milk—not hot, but pleasantly warm to the touch. I always test mine with my finger to avoid killing the yeast! Let this sit for about 5 minutes until it’s foamy and frothy on top. This little bubble party means your yeast is alive and kicking, ready to give your rolls a great rise.

Step 2: Mix the Dough

Into the bowl of your stand mixer, add the yeast mixture, pumpkin puree, melted (or softened) butter, flour, salt, black pepper, garlic powder, and cardamom. Use the dough hook attachment and stir on low speed for about 5 minutes just until the dough starts coming together. Then, kick it up to medium speed for 2 to 4 more minutes. This extra kneading step is key—it helps develop the gluten so your rolls get that perfect chewy yet tender texture.

Step 3: First Rise

Transfer your dough into a greased bowl, cover it with plastic wrap or a warm, damp towel, and let it rest in a cozy spot for about an hour. You’ll know it’s ready when it has doubled in size and has that pillowy softness to the touch. This is a perfect time to preheat your oven later when the rolls go in—trust me, timing makes a difference.

Step 4: Fold and Rest Again

After the dough has risen, give it a gentle fold. Think of it as giving your dough a little stretch and fold love—it punches out some of the excess air and realigns the gluten. Form it back into a smooth ball and pop it back in the bowl for another half-hour rest. This extra step makes your rolls lighter and more resilient.

Step 5: Shape the Rolls

On a lightly floured surface, press the dough out into a 12×12 inch square. Cut it into 16 equal pieces—each about 3 inches square. Roll each piece gently into a smooth ball and place them on parchment-lined baking sheets, leaving about two inches of space between each. This spacing is important because during the final proof, they’ll puff up quite a bit!

Step 6: Final Proof and Pumpkin Detail

Cover the shaped rolls and let them proof until they double in size again—usually 30-45 minutes. When they’re nice and puffy, give each roll a slight flatten with your hand, but not too much—you want a good thickness. Here’s the fun part: With a sharp knife, make 5 or 6 vertical cuts around each roll, slicing nearly to the center but not all the way through. This creates grooves that mimic a pumpkin’s ridges. Finally, use your finger or the back of a spoon to poke a small crater in the center.

Step 7: Bake and Finish

Bake the rolls in a 375℉ oven for 10 to 15 minutes, switching the pans halfway through if you’re baking both at once so they brown evenly. Once out of the oven, brush each roll generously with melted butter and place a green pumpkin seed right in the center crater—you’ll have adorable mini pumpkins ready to impress everyone at the table.

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Pro Tips for Making Pumpkin Dinner Rolls Recipe

Yeast Love: Always proof your yeast first—skipping this step can lead to dense rolls if the yeast is dead.
Don’t Rush the Rise: The slow doubling in size creates the best texture; if your kitchen is cold, find a warm spot or slightly warm oven turned off.
Gentle Handling: When shaping, be gentle to preserve those lovely air bubbles that give your rolls their softness.
Pumpkin Seed Placement: Press the seed gently into the crater after baking so it sticks well without sinking.

How to Serve Pumpkin Dinner Rolls Recipe

A close-up view of a small pumpkin-shaped bun held by a woman's hand. The bun is golden brown with clear ridges and indentations that create the pumpkin shape, topped with a small green pumpkin seed in the center. Behind, there is a basket filled with more similar pumpkin buns, set on a white marbled surface with a blurred background. The light highlights the soft texture and warm color of the buns. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Dinner Rolls, pumpkin bread rolls, fall pumpkin bread, soft pumpkin rolls, holiday dinner rolls

Garnishes

I like to keep it simple—just a brush of melted butter and those green pumpkin seeds add the perfect visual pop. For an extra festive touch, a sprinkle of flaky sea salt or even a drizzle of honey right after baking takes these rolls to the next level. Trust me, the buttery sweetness with a hint of salt is irresistible.

Side Dishes

These rolls pair beautifully with hearty soups, like butternut squash or creamy tomato. I also love serving them alongside roasted chicken or turkey with all the fixings during fall dinners. They soak up gravy perfectly, and my family literally fights over the leftovers!

Creative Ways to Present

For Thanksgiving or Halloween, I’ve arranged these Pumpkin Dinner Rolls Recipe on a large rustic platter in a circle to mimic a giant pumpkin patch—people always comment that it looks beautiful and festive. You can also tie a little twine bow around each roll for gifts or party favors. It adds charm and lets everyone know you put some extra love into your baking.

Make Ahead and Storage

Storing Leftovers

I like to store leftover rolls in an airtight container or sealed plastic bag at room temperature for up to two days. This keeps them soft, though they’re best enjoyed warm and fresh. If you don’t think you’ll finish them quickly, it’s better to freeze.

Freezing

Freezing these rolls works wonderfully. I just wrap them individually in plastic wrap and then place them in a freezer bag. When I’m ready to enjoy, I thaw them overnight in the fridge and warm them in the oven or microwave. The texture holds up well—just like fresh baked.

Reheating

To reheat, I pop them in a 325℉ oven for about 8-10 minutes, covered loosely with foil so they don’t dry out. A quick brush of melted butter after warming makes them taste just like fresh out of the oven. When I’m in a hurry, a quick microwave zap wrapped in a damp paper towel works too, though the texture is nicer when oven-warmed.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree in this recipe?

I wouldn’t recommend it because pumpkin pie filling is already sweetened and spiced, which can throw off the flavor balance and texture of the rolls. Stick with 100% plain pumpkin puree for best results.
What if my dough feels too sticky to handle?

It’s normal for pumpkin dough to be a little sticky due to moisture. Use lightly floured hands when shaping and avoid adding too much extra flour, which can make the rolls tough. A gentle dusting is usually enough to manage stickiness.
Can I make these rolls without a stand mixer?

Absolutely! You can mix the dough by hand using a strong wooden spoon and then knead on a floured surface for about 8-10 minutes until smooth and elastic. It takes a bit more effort but works perfectly fine.
How do the garlic and cardamom influence the flavor?

The garlic powder adds a subtle savoriness that balances the sweetness of the pumpkin, while cardamom brings a warm, slightly citrusy aroma. Together they make these rolls taste more complex and unique, elevating them beyond your average dinner roll.
Can I prepare the dough the day before baking?

Yes! You can do the first rise, punch it down, and then refrigerate the dough overnight. Remove it from the fridge and let it come to room temperature before shaping and performing the final proof. This slow fermentation can actually improve flavor.

Final Thoughts

This Pumpkin Dinner Rolls Recipe holds a special place in my heart because it’s one of the first times I realized how much flavor and personality you can pack into a humble dinner roll. They’re not just bread—they’re a little celebration of fall on your plate, soft and fragrant, with just the right touch of savory and sweet. If you’re on the fence about trying this one, I say jump in! You’ll wow your family, friends, and yourself with these pretty little pumpkins that taste as good as they look. Happy baking!