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Home » Recipe Type » Breads
5 from 1 review

Pumpkin Dinner Rolls

25 minutes
pumpkin
By: Pamela Reed
Posted:9/26/19
Updated:3/18/21
Jump to Recipe

These Pumpkin Dinner Rolls are so soft and fluffy and easier than you might think! You’ll love how delicious they are with just the right amount of pumpkin flavor. They are my go-to fall dinner roll recipe and they are perfect for Thanksgiving and other holiday dinners.

These Pumpkin Dinner Rolls are so soft and fluffy and easier than you might think! You’ll love how delicious they are with just the right amount of pumpkin flavor. They are my go-to fall dinner roll recipe and they are perfect for Thanksgiving and other holiday dinners.

Pumpkin Dinner Rolls

I’m obsessed with Pumpkin Dinner Rolls! If you follow me on social media you might know I have a thing for baking bread. This past summer I started to get really into it, especially sourdough bread and slow cooker bread. I keep my sourdough starter in the fridge, bringing it out weekly to feed and bake something delicious with it.

With so many garden pumpkins on the counter, I made a big batch of fresh pumpkin purée to freeze for later use. Craving some pumpkin bread, I came up with these soft and fluffy sourdough pumpkin dinner rolls.

These Pumpkin Dinner Rolls are so soft and fluffy and easier than you might think! You’ll love how delicious they are with just the right amount of pumpkin flavor. They are my go-to fall dinner roll recipe and they are perfect for Thanksgiving and other holiday dinners.

These Pumpkin Rolls are so fluffy and moist, they are hands down one of my favorite savory pumpkin recipes.   Some people associate pumpkin with sweet recipes, like pumpkin scones and pumpkin roll, but did you know pumpkin makes a perfect ingredient for dinner dishes too? I love using pumpkin savory meals, like Pumpkin Chili and Pumpkin Macaroni and Cheese too!

These Pumpkin Dinner Rolls are so soft and fluffy and easier than you might think! You’ll love how delicious they are with just the right amount of pumpkin flavor. They are my go-to fall dinner roll recipe and they are perfect for Thanksgiving and other holiday dinners.

Just a warning, though – these rolls are addictive! I dare you to only eat one of them! I always come back for seconds or thirds!

How To Make Pumpkin Dinner Rolls

Before starting this dinner roll recipe, you’ll need one cup of sourdough starter ready to go.

Many people are intimidated to make bread with a sourdough starter and even to work with yeast. If this is you, don’t worry, you’re definitely not alone! But there’s no reason to be afraid. Just follow a few simple rules and you can have wonderful, fresh loaves of bread and batches of homemade rolls anytime you want. Making yeast dough is really easy, even if you haven’t worked with yeast before! And working with the sourdough starter is super easy too. You can purchase the sourdough starter here.

These Pumpkin Dinner Rolls are so soft and fluffy and easier than you might think! You’ll love how delicious they are with just the right amount of pumpkin flavor. They are my go-to fall dinner roll recipe and they are perfect for Thanksgiving and other holiday dinners.

You’ll also need one cup of pumpkin purée. I typically make mine fresh, but canned pumpkin works just fine. If you do use canned, be sure to buy pure pumpkin purée and not pumpkin pie mix.
These Pumpkin Dinner Rolls are so soft and fluffy and easier than you might think! You’ll love how delicious they are with just the right amount of pumpkin flavor. They are my go-to fall dinner roll recipe and they are perfect for Thanksgiving and other holiday dinners.

Once you have your sourdough starter mixed and ready to use, this recipe is really quick and easy.

You’ll combine the sourdough starter, water, yeast, salt and oil together in a large bowl. And then to the yeast mixture, you’ll add three cups of flour and pumpkin purée. Stir to combine. Continue adding 1/2 cups of flour until your dough is sticky, but not too sticky that you can’t knead it. You will use anywhere from four to five cups of flour total. Once dough is made, knead it inside the bowl for 5 minutes.

Cover bowl with plastic wrap and let set in a warm place for one hour. Dough should approximately double in size.These Pumpkin Dinner Rolls are so soft and fluffy and easier than you might think! You’ll love how delicious they are with just the right amount of pumpkin flavor. They are my go-to fall dinner roll recipe and they are perfect for Thanksgiving and other holiday dinners.

Dough should rise to look like the picture below. Punch dough down with your hands.
These Pumpkin Dinner Rolls are so soft and fluffy and easier than you might think! You’ll love how delicious they are with just the right amount of pumpkin flavor. They are my go-to fall dinner roll recipe and they are perfect for Thanksgiving and other holiday dinners.
With floured hands, form the dough into small dinner roll shapes. Place on a baking pan that has been sprayed with nonstick spray or on a silicone baking sheets. After letting them sit for 30 minutes more, bake for 20 minutes at 375 degrees F. During the last few minutes of baking, I like to brush with melted butter to give them a pretty golden brown look on top.

And soon you’ll have a batch of Pumpkin Dinner Rolls to serve to your family, or eat yourself! 🙂

Can You Freeze Pumpkin Dinner Rolls?

Absolutely, you can freeze pumpkin dinner rolls! Bake them as usual, and then let them cool completely. Next, place them on a cookie sheet and freeze, making sure they don’t touch each other. Once frozen, put in a freezer-safe bag and put them back in the freezer. When you want one (or more), you can throw them in the microwave for a quick defrost!

These Pumpkin Dinner Rolls are so soft and fluffy and easier than you might think! You’ll love how delicious they are with just the right amount of pumpkin flavor. They are my go-to fall dinner roll recipe and they are perfect for Thanksgiving and other holiday dinners.

I hope you enjoy my go-to fall pumpkin dinner rolls as much as my family does!

Looking for more rolls, biscuits and bread? Try these!

Jalapeño Buttermilk Biscuits
Homemade Pretzel Rolls
Flaky Biscuits
2 Hour Slow Cooker Bread
Bread Machine Italian Bread
Easy Ciabatta Bread

 

Pin these Pumpkin Dinner Rolls for later:
These Pumpkin Dinner Rolls are so soft and fluffy and easier than you might think! You’ll love how delicious they are with just the right amount of pumpkin flavor. They are my go-to fall dinner roll recipe and they are perfect for Thanksgiving and other holiday dinners.

 

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5 from 1 review

Pumpkin Dinner Rolls

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These Pumpkin Dinner Rolls are so soft and fluffy and easier than you might think! You’ll love how delicious they are with just the right amount of pumpkin flavor. They are my go-to fall dinner roll recipe and they are perfect for Thanksgiving and other holiday dinners.
By: Pamela Reed
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time 25 minutes minutes
serves 18

Ingredients

  • 1 cup Sourdough starter
  • 1 1/2 cup warm water
  • 1 tablespoon yeast
  • 1 tablespoon salt
  • 2 tablespoons sugar
  • 1 tablespoon olive oil
  • 1 cup pumpkin
  • 4-5 cups flour
  • melted butter

Instructions

  • In a large bowl combine sourdough starter, water, yeast, salt, sugar and oil.
  • Add pumpkin and 3 cups of flour. Combine with wooden spoon.
  • Continue adding 1/2 cups of flour until your dough is sticky, but not too sticky that you can't knead it. You will use anywhere from 4 to 5 cups of flour total.
  • Once dough is made, knead it inside the bowl for 5 minutes.
  • Cover bowl with plastic wrap and let set in a warm place for 1 hour. Dough should approximately double in size.
  • Punch dough down with your hands.
  • With floured hands, form dough into small dinner rolls. Place on sprayed pan (with nonstick spray) or on silicone baking sheets. Let sit for 30 minutes.
  • Preheat oven to 375 degrees.
  • Bake rolls for 20 minutes.
  • During the last 5 minutes of baking, brush rolls with melted butter and continue baking.

Nutrition Information:

Calories: 130kcal (7%)
Course: Side Dish
Cuisine: American
Keyword: pumpkin dinner rolls
Fall
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

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  • How to Make Pumpkin Puree
  • Pumpkin Mac and Cheese
  • Easy Pumpkin Pie Recipe
  • 20 Minute Pumpkin Butter Recipe

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  1. Dabs Bradney says

    November 25, 2020 at 6:47 pm

    Great recipe !!!

    Reply
  2. ginger Bugash says

    November 6, 2020 at 4:45 pm

    Can I form the dough, freeze it, thaw it then let rise & bake?

    Reply
  3. Virginia Bugash says

    November 7, 2019 at 8:40 pm

    I made these last Christmas and they are now my go too rolls. They’re amazing!
    If you want them to taste pumpkinish add pumpkin pie spice to taste.

    Reply
    • Pamela says

      November 8, 2019 at 4:21 pm

      Hey Virginia, thank you so much for commenting. Happy to hear you like these dinner rolls, I love the idea of adding some pumpkin pie spice!

      Reply
  4. Emily says

    November 2, 2017 at 12:17 pm

    Thank you for this recipe! All I was finding were pumpkin SPICE breads, i just wanted a good ol’ warm pumpkin bread. Trying it later today! 🙂

    Reply
    • Pamela says

      November 2, 2017 at 2:17 pm

      Hope you enjoy the rolls Emily!

      Reply
  5. Diana says

    October 13, 2017 at 10:39 pm

    Which yeast do I use when making the rolls, (not for starter)active dry or rapid rise?

    Reply
    • Pamela says

      October 13, 2017 at 11:01 pm

      Hey Diana, use active dry. Enjoy the rolls!

      Reply
      • Diana says

        October 14, 2017 at 11:12 am

        Thank you!

        Reply
  6. Teresa says

    November 13, 2016 at 1:46 pm

    I switched sweet potato for the pumpkin and the water that the potatoes cooked in was used for the recipe water. OMG.. These are going to be my Thanksgiving rolls!!

    Reply
    • Pamela says

      November 14, 2016 at 2:09 pm

      Hey Teresa, thanks for letting me know you enjoyed these rolls! I love the idea of using the water that you cooked the sweet potatoes in for the recipe! Thanks for stopping by!

      Reply
      • maggie says

        December 12, 2016 at 4:33 am

        how do you feed your sourdough before bakig with it ?

        Reply
        • Pamela says

          December 12, 2016 at 9:54 am

          I store my starter in the refrigerator taking it out a day before I bake with it. Here’s the basic feeding instructions I use: http://www.kingarthurflour.com/recipes/feeding-and-maintaining-your-sourdough-starter-recipe

          Reply
  7. CJ @ Morsels of Life says

    October 24, 2016 at 1:58 pm

    You’ve been voted most popular on Inspire Me Monday! I’m loving how you gave sourdough a seasonal twist! I bet it’s delicious. 🙂

    Reply
  8. Emma @ Bake Then Eat says

    October 19, 2016 at 2:22 pm

    Oh my these look and sound amazing. I’ll take 3 or 4 please 😀

    Reply
  9. Janet Vinyard says

    October 18, 2016 at 11:40 am

    Sounds like the perfect rolls for fall dinners! Thanks for sharing your recipe! Blessings, Janet

    Reply
  10. Lee MacArthur says

    October 17, 2016 at 2:22 pm

    I will have to try this recipe without the added yeast. I’ve found if you don’t mind letting the sourdough do its own thing over a 24 to 36 hour period, you can make really awesome sourdough breads or pizza with no added yeast.

    Reply
  11. Megan - The Emotional Baker says

    October 14, 2016 at 7:01 am

    I started my first sourdough starter this summer and I’ve been obsessed!! Each week I look for a new recipe to try and I can ensure these rolls will be in my kitchen ASAP!! So perfect for fall 🙂

    Reply
    • Megan - The Emotional Baker says

      October 24, 2016 at 1:47 pm

      Hi Pamela! Just reporting back – I tried this recipe & I’m in love! I used bread flour and made one loaf (I let it rise one hour, shaped, let it rise 45 min, and then baked about 30 min) and six sandwich buns. I’ve been enjoying the bread for veggie sandwiches, nut butter sandwiches & for veggie burgers. Thanks for a great recipe 🙂

      Reply
      • Pamela says

        October 25, 2016 at 11:38 am

        Hey Megan, thanks for letting me know you tried and enjoyed the recipe! Now you have me craving some nut butter on a pumpkin roll! Yum! Thanks again! 🙂

        Reply
  12. Sharon says

    October 12, 2016 at 7:13 pm

    Woah. These look like little clouds of heaven. I am on a bread-making kick so I’m gonna have to try this next! Thanks for sharing!

    Reply
  13. Ashley@CookNourishBliss says

    October 12, 2016 at 3:45 pm

    I love making bread at home! It’s so relaxing and fun and the end result is totally worth it! These rolls sound fantastic!

    Reply
  14. Angie@Angie's Recipes says

    October 12, 2016 at 2:32 pm

    They look great! Nice with a bowl of steaming hot chili or pumpkin soup :-))

    Reply
  15. Sues says

    October 12, 2016 at 1:36 pm

    What an awesome idea for a super seasonal dinner roll! Perfect for Thanksgiving 🙂

    Reply
  16. Jessica @ Jessica in the Kitchen says

    October 12, 2016 at 12:40 pm

    Oh my GOSH. I need to get me a sourdough starter, but these look so divine! I know I’ll be that person that won’t be able to stop at just two!

    Reply
  17. Sybil says

    October 12, 2016 at 10:46 am

    Oh YUM! I probably shouldn’t be reading while hungry, but I’m so tempted to take the day off to make these right now!

    Reply
  18. Julie Rymer says

    October 12, 2016 at 10:21 am

    We’re us recipe for sour dough starter used in sour dough pumpkin rolls ?

    Reply
    • Pamela says

      October 12, 2016 at 12:19 pm

      Hey Julie, I’m unsure of what you’re asking, let me know!

      Reply
      • Lisa Spencer says

        October 14, 2016 at 6:46 pm

        She asked where is the recipe for the sour dough starter

        Reply
        • Pamela says

          October 15, 2016 at 11:36 am

          The recipe I use for my starter is:

          2 cups warm water
          2 cups flour
          2 1/4 teaspoons yeast

          And then follow usual instructions to start and ferment the starter. This takes a few days.

          I store my starter in the refrigerator taking it out a day before I bake with it and then feed it accordingly.

          Reply
    • Lorinda case says

      November 20, 2017 at 7:36 pm

      You start a sourdough culture by mixing equal parts water and flour. You put it in a jar and cover it with a coffee filter and rubber band and leave it on your counter. Start with a couple tablespoons of flour and water. Every single day you must feed it. After a few weeks to a month it will be pretty bubbly and smell sour. Use this live culture to make bread, pancakes, and rolls. If you get tired of it, put it in the refrigerator and feed once a week on your counter over night. Then place back in the refrigerator. Otherwise keep it on your counter and feed and water every day.

      Reply
  19. John/Kitchen Riffs says

    October 12, 2016 at 10:14 am

    Freshly baked bread or rolls are a real weakness of mine! So I’d eat more than my share of this recipe. This looks seriously good — thanks.

    Reply

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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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