These Pumpkin Dinner Rolls are soft, buttery, delicious pull-apart rolls made with pumpkin puree, which creates a tender interior and a beautiful golden color throughout.

They’re made with a stand mixer, mostly hands-off, and come together in just a couple of hours. The rolls fill the kitchen with the delicious smell of fresh bread and will have everyone reaching for one!

Golden Pumpkin Dinner Rolls in five rows of three on wooden cutting board on a marble background.

This recipe is adapted from my Pull Apart Dinner Rolls, which are enriched with butter and eggs (a favorite of anyone who’s tried them). Since pumpkin puree has a high water content, I added ½ cup of pumpkin puree and reduced the amount of water. I also swapped out granulated sugar in favor of honey to complement the pumpkin.

Pumpkin itself does not have a strong flavor (pumpkin desserts like Pumpkin Basque Cheesecake usually get their flavor from the added cinnamon and pumpkin spice). The pumpkin's role here is to add moisture and color.

It's a recipe I had been wanting to develop for some time to serve at Thanksgiving, Friendsgiving, or fall/Halloween Potlucks. I love that it looks like all the brilliant golden yellow and orange colors I see out the window right now in New England!

Ingredients

Below are the ingredients needed to make these Pumpkin Dinner Rolls.

Water: Ensure the water is warm, but not hot, which would kill the yeast. Using warm water helps to dissolve the honey and cuts down on rising time.
Honey: I use honey to complement the flavor of the pumpkin puree, but if you don't have honey, you can use ¼ cup granulated sugar (50g).
Yeast: I use one standard packet of instant yeast.
Butter: I use salted butter because I like a saltier roll, but unsalted works well too.
Pumpkin Puree: This recipe calls for ½ cup. Use pumpkin puree, not pumpkin pie filling. If you’re looking for a way to use the remaining pumpkin, try this Sweet Pumpkin Focaccia. It’s also a yeast bread, but sweet, like a pumpkin cinnamon roll. Or, if you keep sourdough starter, try these Pumpkin Sourdough Scones or Pumpkin Sourdough Waffles.
Eggs: Use large eggs, one whole egg and one egg yolk, with the white reserved for brushing on the rolls before baking (less waste!).
Salt: To bring out flavor.
Flour: Use bread flour, not all-purpose flour.
Extra Virgin Olive Oil: For brushing the dough before the first rise. This prevents the dough from drying out.

How to Make Pumpkin Dinner Rolls

Below are the step-by-step directions and photos for how to make Pumpkin Dinner Rolls.

Note: The recipe card with the instructions, ingredient list, and quantities is included further below these step-by-step photos.

The bowl of a stand mixer with the wet ingredients combined, the salt and flour added, and after wet and dry ingredients have been roughly combined.

Step 1. Combine the Ingredients: In the bowl of a stand mixer, add the warm water and honey and stir to dissolve by hand. Ensure the water is not hot and add the yeast. Let sit for roughly 5 minutes, until slightly bubbly. Add the melted butter (also not hot), pumpkin puree, egg, egg yolk (reserve the white for brushing on the rolls later), and salt. Stir to combine with a spoon.

Add the flour and roughly combine.

The Pumpkin Roll Dough after being kneaded with the stand mixer, shaped into a ball, and after rising for over an hour.

Step 2. Knead with Stand Mixer: Transfer the bowl to the stand mixer fitted with the dough hook. Knead on medium-low speed (setting #2) for 10 minutes.

Step 3. Shape: Turn the dough out onto a clean and lightly floured work surface. It will be quite soft. Shape into a round ball. Place in a bowl, brush with olive oil, and cover with plastic wrap or a dish towel.

Step 4. Rise: Place the bowl in a warm place, like in front of a sunny window, to rise until doubled in size, 1-2 hours depending on the temperature of the room.

The Pumpkin Dinner Rolls divided and shaped into 15 balls and placed in a 9x13 baking dish, after rising for an hour and after being baked into the oven.

Step 5. Divide and Shape: Butter a 9x13 metal baking dish and line with parchment paper. Scrape the dough onto a lightly floured work surface. Divide the dough into 15 pieces, shape into round balls, and place in the prepared baking dish in 5 rows of 3.

Step 6. Second Rise: Cover the dish with plastic wrap and let rise a second time for 45 minutes to 1 hour or until doubled in size. They are ready when you gently press on the rolls with one finger, and the dough bounces back.

While the rolls are rising, preheat the oven to 350°F, allowing the oven to preheat for at least 30 minutes prior to baking.

Step 7. Bake: Add the egg white and a few drops of water to a small bowl and whisk to combine. Lightly brush the rolls with the egg white. This will give the rolls a nice shine when baked.

Bake at 350°F for 18-19 minutes until lightly golden brown on top.

Tips for Making the Best Pumpkin Dinner Rolls

Preheat the Oven: Preheating the oven for at least 30 minutes prior to baking helps to ensure that your oven is at the right temperature. Many ovens say they are preheated when they aren’t. A separately purchased oven thermometer can help to see what the temperature is actually inside the oven, or determine where hot spots are.
Bread Flour: It is important to use bread flour rather than all-purpose flour for this recipe since it has a higher protein content, creating a stronger gluten network, allowing it to stretch and accommodate more bubbles.
Measure Flour: There is no standardized way to measure flour by volume. I use 140g per 1 cup of flour. For the best results, weigh your ingredients, particularly flour, by weight in grams. If you do not have a kitchen scale, use the dip and sweep method to measure a cup of flour.
Stand Mixer: Let the stand mixer do the work for you. I find that for this recipe, unlike Focaccia or Neapolitan Pizza Dough, it’s easiest to just let the stand mixer do all the kneading. Let it run for ten minutes, shape it into a large ball, and let it rise.
Warm Place to Rise: To speed up the process, let the dough rise in a warm place, like in front of a sunny window, at the back of the stove when the oven is preheated (if you have a stove/oven combo), or in the microwave with a mug of hot water (do not microwave).
Shaping the Rolls: To create a smooth ball of dough, pull the dough out and over and tuck it underneath the ball, working around the entire ball of dough. Twist the rough ends tucked underneath to pinch them together. Flip it upside down and scoot it with your hands to create surface tension, or keep the ball of dough upright and roll it around under the palm of your hand gently to smooth out the bottom of the dough and create surface tension.

Storage Tips

To Store: While they are best the first day, these pumpkin rolls can be stored in an airtight container or freezer bag at room temperature for 2-3 days.
To Freeze: These pumpkin dinner rolls freeze well. Place them in a gallon-sized freezer bag with as much air pressed out as possible in the freezer for up to 3 months. Thaw at room temperature or gently at low power in the microwave.
To Reheat: These rolls can be warmed gently in the microwave at low power, sliced and placed in a toaster, or toasted lightly in the oven at 350°F for 4-6 minutes.

Serving Suggestions:

Thanksgiving: Serve alongside turkey, Green Beans with Toasted Almonds, Cranberry Sauce, and Hot Honey Brussels Sprouts on Thanksgiving.

Fall Dinner: Make Baked Pork Chops with Apples and serve these rolls on the side for a fall-themed dinner, with Maple Chocolate Walnut Pie for dessert if you have some extra time.