Pumpkin Spice Dinner Rolls

Pumpkin Spice Dinner Rolls bring everything you want to the fall table their warmth and airy texture make any meal feel like a special occasion Packed full of pumpkin puree and cozy spices these pull-apart rolls are my go-to for Thanksgiving dinner or any chilly weeknight meal with family

When I first set out to make these rolls I was looking for something to pair with fall soups that would actually get my kids excited for dinner Now they beg for these as soon as the leaves start to change I promise you will end up making them on repeat all pumpkin season

Ingredients

• All-purpose flour: gives structure to the rolls look for unbleached flour for a softer bite
• Whole milk: makes the bread moist and rich choose milk that is just slightly warm to help activate the yeast
• Canned pumpkin puree: adds moisture and a mild earthy sweetness always use 100 percent pure pumpkin not pumpkin pie filling
• Granulated sugar: a touch for sweetness and to help the yeast proof
• Large egg: brings tenderness and color use a room temperature egg for easy mixing
• Unsalted butter: gives the rolls richness and softness always melt the butter and let it cool before adding
• Active dry yeast: ensures a good rise check the expiration date for freshness
• Pumpkin pie spice: lends signature autumn flavor check that your spice blend is fragrant and fresh
• Ground cinnamon: boosts the warmth and fragrance choose freshly ground if you can
• Fine sea salt: balances the sweetness and brightens all the other flavors
• Extra unsalted butter for brushing: to give that glossy irresistible finish on top

Instructions

Prepare the Yeast:

Combine lukewarm milk and sugar in a small bowl Sprinkle the active dry yeast over the top and set aside for about ten minutes The mixture should become foamy and bubbly which means your yeast is alive and ready

Mix Dry Ingredients:

In a large mixing bowl whisk together the all-purpose flour pumpkin pie spice ground cinnamon and fine sea salt Make sure all dry ingredients are evenly distributed so the spices infuse every bite

Combine Wet Ingredients:

In a separate bowl whisk together the canned pumpkin puree large egg and melted unsalted butter The mixture will look silky and golden

Form the Dough:

Pour both the yeast mixture and the pumpkin mixture into your bowl of dry ingredients Begin mixing with a sturdy spoon or your hands until a ragged dough starts to form

Knead Until Smooth:

Turn the dough onto a lightly floured surface Knead by hand for eight to ten minutes or use a stand mixer with a dough hook for five to seven minutes Stop once the dough is smooth elastic and a little tacky but not sticky

First Rise:

Transfer the dough to a greased bowl turning it so all sides are lightly coated with oil Cover the bowl and let the dough rise in a warm draft free spot for about an hour The dough should double in size which means it is ready for the next step

Shape the Rolls:

Gently punch down the dough and turn it out onto your work surface Divide into twelve equal pieces Roll each piece into a smooth ball and arrange evenly in a greased nine by thirteen inch baking dish

Second Rise:

Cover the baking dish loosely with a kitchen towel Let the rolls rise for another thirty to forty minutes They will puff up and fill the pan

Bake:

Preheat your oven to three hundred fifty degrees Fahrenheit Bake the rolls uncovered for twenty two to twenty five minutes The tops should turn a deep golden brown and sound hollow when tapped

Finish and Serve:

Right after removing from the oven brush the tops generously with more melted unsalted butter Let the rolls cool just a little before serving so they hold their shape but still offer that warm fluffy crumb everyone loves

Save

My favorite ingredient in this recipe is the pumpkin puree It gives the rolls such a tender crumb and a little hint of autumn sweetness I still remember the first time I made these for my extended family on Thanksgiving the tray disappeared before the main course arrived and my aunt asked for the recipe right then and there

Storage Tips

These rolls store best in an airtight container at room temperature for up to two days For longer storage pop them in the freezer Place cooled rolls in a zip top bag and freeze for up to one month Thaw at room temperature and warm in the oven to revitalize their softness

Ingredient Substitutions

If you are out of pumpkin pie spice make your own by blending cinnamon nutmeg ginger and a pinch of allspice For a dairy free option swap the whole milk for a creamy plant milk and use vegan butter in place of regular butter The recipe still turns out pillowy and flavorful

Serving Suggestions

Serve these warm for breakfast with honey butter or add to a holiday spread alongside roasted meats and veggies The sweet and spiced flavor complements soups stews and even makes a sneaky good sandwich with leftover turkey

Cultural Notes

Pumpkin rolls trace their roots back to classic American yeast breads with a unique autumnal spin Pumpkin puree started making appearances in regional baking in the nineteenth century and these spiced rolls are now a fall staple across the country

Seasonal Adaptations

Swap canned pumpkin with roasted and mashed sweet potato for a different but still seasonal flavor Add a sprinkle of toasted sesame or sunflower seeds on top before baking for a nutty kick For a winter touch dust warm rolls with a pinch of cinnamon sugar right after buttering

Success Stories

I have heard from friends that these rolls became a new tradition at their autumn birthday dinners Others tell me they double the batch for Friendsgiving because the extras always vanish Some even use the dough for cinnamon roll filling on lazy Sundays

Freezer Meal Conversion

Shape the dough into rolls and freeze before the second rise When ready to bake thaw in the fridge overnight bring to room temperature and let rise until puffy Bake as directed This saves time on holiday mornings or if you want fresh rolls on demand

Save

Try these Pumpkin Spice Dinner Rolls as your new fall baking tradition You will want them on repeat all season long!

Kitchen Guide

→ Can I use fresh pumpkin instead of canned puree?

Yes, roasted and mashed fresh pumpkin works well if it's drained to match canned puree consistency.

→ How do I know when the dough has risen enough?

When it has doubled in size and springs back slowly when pressed with a fingertip, it's ready.

→ Can I make these ahead of time?

Absolutely. You can bake, cool, and freeze the rolls for up to a month, reheating before serving.

→ What can I serve with these dinner rolls?

Whipped honey butter, cream cheese spread, or simple butter complement their warm flavors beautifully.

→ Is it possible to knead the dough without a stand mixer?

Yes, knead by hand on a floured surface for 8–10 minutes until smooth and elastic.

→ How can I add more flavor to the dough?

Mix in chopped toasted nuts, like pecans or walnuts, or swap spices for a custom blend of cinnamon, nutmeg, and ginger.