These Pumpkin Dinner Rolls are perfect for fall meals. Try serving them with Thanksgiving dinner or a weeknight meal such as pulled pork!
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.
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?
You can also try making these savory pumpkin rolls with my homemade pumpkin puree!
These rolls are perfect for any time of year if you love pumpkin as much as I do. I hope you enjoy them!
Baking With Yeast
This recipe uses active dry yeast. Yeast is an ingredient many novice bakers fear, and I’d like to change that! So what is yeast, and how does it work? Can you substitute one variety for another? Check out my article What is Yeast to learn more!
Pumpkin Dinner Rolls
- 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 and pumpkin pie spice 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.
(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
Please read my full post for additional recipe notes, tips, and serving suggestions!
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Amy @ Elephant Eats says
I really do need to try homemade dinner rolls one of these days. I hope I can find the time because these look delicious!
Nutmeg Nanny says
I have to make these asap! They look perfect :)
Laura An says
This looks so yummy. I would love to make this.
Mary Happymommy says
I love anything pumpkin flavored this time of year.
These were absolutely incredible. I made them to go along with some pumpkin chili. The rolls were so easy to make and came out so soft out of the oven!
I’m still not over this year’s pumpkin obsession. Will try these soon!
The recipe doesn’t say when to add the pumpkin spice. Do you add it with the wet ingredients or the dry? Does it even matter?
Jennifer Farley says
Hi Michelle, sorry about that! Hope I got back to you in time. I just fixed the instructions. You want to add it with the dry ingredients. I’d whisk it into the flour to make sure it combines with the other ingredients evenly.