Pumpkin Dinner Rolls

These Pumpkin Dinner Rolls are perfect for fall meals. Try serving them with Thanksgiving dinner or a weeknight meal such as pulled pork!

Pumpkin Dinner Rolls - Savory Simple

Are you wondering, perhaps, what you might do with pumpkin spiced dinner rolls? The certainly sound seasonal but how exactly do they fit into a meal? Let me offer you a few suggestions.

Pumpkin Spiced Dinner Rolls - Savory Simple

This pumpkin dinner roll recipe is perfect as a side for your Thanksgiving dinner. Imagine dipping them into turkey gravy or scooping them into homemade stuffing.

Want something more immediate? Enjoy them as Jeff and I did, sliced in half and used as buns for slow cooker pulled pork (which we served with a side of coleslaw). Or how about serving them with some homemade chili?

These rolls are perfect for any time of year if you love pumpkin as much as I do. I hope you enjoy them!

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Pumpkin Dinner Rolls

5 from 1 vote
These Pumpkin Dinner Rolls are perfect for fall meals. Try serving them with Thanksgiving dinner or a weeknight meal such as pulled pork!
Course Side Dish
Cuisine American
Prep Time 1 hour 40 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings 10 large rolls
Calories 263
Author Jennifer Farley


  • 1/3 cup lukewarm water
  • 1/2 ounce active dry yeast
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 1/4 cup granulated sugar
  • 1 cup pumpkin puree
  • 2 large eggs, lightly beaten
  • 17 ounces all-purpose flour, plus more as needed (approximately 4 cups)
  • 1/2 teaspoons kosher salt
  • 2 teaspoons pumpkin pie spice


  • In the bowl of a stand mixer, whisk the water and yeast together until bubbly and then allow it to sit for 1 minute. Add the butter, sugar, pumpkin puree and eggs and whisk until just combined.
  • Attach the dough hook to the mixer. Stir the salt into the flour and then add them to the mixer on low speed.
  • Allow the dough to mix for approximately 5 minutes on low speed. It will be sticky. If it's not coming together, add up to 4 more tablespoons of flour, adding 1-2 tablespoons at a time. You can also put a small amount of vegetable oil on your hands to keep the dough from sticking to them.
  • Place the dough in a lightly greased large bowl and cover. Allow to double in size, approximately 1 hour.
  • Preheat the oven to 350 degreesF and lightly grease 2 8-inch cake pans. Divide the dough into 10 equal sized balls and place 5 in each cake pan. Allow the dough to rise for another 25-30 minutes.
  • Bake for 20 minutes or until fully cooked through. Serve warm.


Homemade Pumpkin Pie Spice
(yields more than needed for this recipe)
  • 3 tablespoons ground cinnamon
  • 2 teaspoons freshly ground nutmeg
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoon ground allspice
  • 1 1/4 teaspoon ground cloves


Calories: 263kcal | Carbohydrates: 44g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 134mg | Potassium: 129mg | Fiber: 2g | Sugar: 5g | Vitamin A: 80.1% | Vitamin C: 1.4% | Calcium: 2.3% | Iron: 15.9%

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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