Pumpkin Dinner Rolls Recipe That’s Soft and Fluffy

This pumpkin dinner rolls recipe that’s soft and fluffy has been one of my absolute favorite little victories in the kitchen. You know those times when you’re craving something cozy, something that feels like autumn on a plate, but you also want it to be simple enough that you won’t be stuck baking all day? Yeah, that’s where these rolls come in.

I still remember the first time I tested them, the dough was this golden, slightly sticky mass that made me doubt myself for a second. But after the rise… oh my goodness, the smell was incredible. I couldn’t stop peeking into the oven like a kid waiting for cookies. What came out were these soft, pillowy rolls with just the faintest sweetness from the pumpkin.

Here’s the funny thing: even though they’re called “dinner rolls,” I’ve caught myself sneaking one in the morning with coffee. And if you’re anything like me, you’ll find excuses to eat them any time of day. Baking bread at home can sometimes feel intimidating, but trust me, this recipe is forgiving. It’s the kind of thing that makes you look like a baking pro, even if your kneading skills are… let’s just say “developing.”

So, if you’re ready to bring that warm, fresh-baked-bread smell into your kitchen and wow your family (or honestly, just yourself), you’re in for a treat. These pumpkin dinner rolls are about to become your new fall tradition.

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WHY YOU WILL LOVE THIS RECIPE

• Soft and fluffy texture – These rolls bake up light as air, with just the right amount of chew. Every bite feels like sinking into a warm pillow, and trust me, they disappear fast once you put them on the table.
• Beautiful golden color – The pumpkin puree gives the dough this natural glow, almost like sunshine baked right in. It’s one of those little details that makes the rolls look way fancier than the effort it actually takes.
• Subtle pumpkin flavor – Don’t worry, these aren’t pumpkin pie in disguise. The flavor is gentle, slightly sweet, and savory enough to pair with any meal. I love that balance, because it keeps them versatile.
• Perfect for gatherings – Holidays, potlucks, family dinners… you name it. I’ve made these for Thanksgiving, and let me tell you, the basket was empty before the turkey even got carved.
• Beginner-friendly process – Even if you’re new to bread baking, this recipe guides you through without stress. The dough is forgiving, and the rise time does most of the work while you relax.
• Make-ahead friendly – You can prep the dough in advance, let it rise, and bake when you’re ready. That way, fresh rolls hit the table right when you need them most.

INGREDIENTS FOR PUMPKIN DINNER ROLLS

Dry ingredients

• 4 cups (500 g) all-purpose flour
• 2 ¼ tsp (7 g) active dry yeast, or 1 cube (25 g) fresh yeast
• 1 tsp (5 g) salt
• ½ tsp (2 g) cinnamon
• 2 tbsp (30 g) brown sugar

Wet ingredients

• ½ cup (120 g) pumpkin puree
• ¾ cup (180 ml) lukewarm milk
• 2 large eggs
• ¼ cup (60 g) butter, softened

For brushing

• 1 ½ tbsp (20 g) melted butter

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STEP BY STEP INSTRUCTIONS

• STEP 1) In a large bowl, mix yeast with ¼ cup of lukewarm milk and let it sit for 5 minutes.
• STEP 2) Add flour, sugar, salt, cinnamon, remaining milk, eggs, pumpkin puree, and softened butter, then stir until combined.
• STEP 3) Knead the dough until it is soft, slightly sticky, and elastic, then transfer it to an oiled bowl, cover, and let it rise for 90 minutes.
• STEP 4) Place the dough on a floured surface, cut into 15 pieces, shape into rolls, and arrange in a greased 9×13 inch pan with space between.
• STEP 5) Cover with plastic wrap, let rise for 1 hour until the rolls touch, then bake at 375°F (190°C) for 13–15 minutes until golden brown.
• STEP 6) Remove from the oven and brush the tops with melted butter before serving warm.

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EXPERT COOKING TIPS

• Don’t rush the rise. Bread needs time to develop its flavor and texture, so let the dough double in size instead of watching the clock. If your kitchen is chilly, tuck the bowl near the oven or wrap it in a warm towel.
• Use lukewarm milk, not hot. If the milk is too hot, it can kill the yeast before it even gets started. I always test by dipping a finger in — it should feel warm, not scorching.
• Keep the dough slightly sticky. It’s tempting to dump in more flour, but that can make the rolls dense. A little stickiness means your rolls will bake up light and fluffy.
• Space the rolls properly. Give them room to rise in the pan so they can expand and touch each other by the second rise. That way, you get those lovely pull-apart edges everyone loves.
• Brush with butter right away. Don’t wait until they cool. Brushing them while hot lets the butter soak in, giving that shiny, soft crust that makes people grab for seconds.

RECIPE FAQ

MAKE-AHEAD AND STORAGE TIPS

One of the best things about these pumpkin dinner rolls is how well they fit into a busy schedule. I know holiday cooking can get chaotic, so here’s how I make them work without stress.

• You can make the dough a day ahead and let it rise slowly in the fridge overnight. Just take it out about an hour before shaping so it warms up a bit.
• Once baked, the rolls stay soft for 2 to 3 days if stored in an airtight container at room temperature.
• For longer storage, wrap them tightly and pop them in the freezer. I like to freeze them in batches of six so I can pull out just what I need.
• To reheat, cover with foil and warm in the oven until soft again. Honestly, they taste almost as good as fresh-baked.

SERVING IDEAS

These rolls aren’t just for dinner, and I’ve had plenty of fun experimenting with different ways to serve them.

• At the holiday table, they’re perfect for soaking up gravy or enjoying alongside roasted turkey, chicken, or beef.
• Slice them open and add a bit of butter and honey for a sweet little snack. I’ve done this with coffee in the morning, and it’s dangerously good.
• Use them as mini sandwich buns. I’ve filled them with leftover roasted veggies or even a slice of cheese, and they hold up beautifully.
• For soup nights, nothing beats tearing one of these rolls in half and dunking it straight into a warm bowl. Simple but so satisfying.

No matter how you serve them, these pumpkin dinner rolls have a way of stealing the spotlight and making people ask for “just one more.”

And speaking of one more, I think that’s the perfect note to wrap things up…

There you have it, my friends. Pumpkin dinner rolls that are soft, fluffy, and so easy to make you’ll wonder why you ever bought store-bought bread in the first place. I love how something as simple as mixing a few pantry staples can turn into warm, golden rolls that make the whole house smell amazing.

If you give these a try, don’t be surprised when they vanish from the basket faster than you expected. It happens every single time at my table. And honestly, that’s the best kind of problem to have.