Introduction

Soft pumpkin rolls are a delightful treat perfect for fall or anytime you want a comforting, lightly spiced bread. These fluffy rolls are enriched with pumpkin purée and a fragrant spice butter, making them irresistibly tender and flavorful.

The image shows four soft dinner rolls with shiny, golden-brown tops and light yellow, fluffy insides, arranged with three at the base and one resting on top in the center. They are placed on a round wooden board with rough bark around the edge. In the background, there is a bowl filled with a creamy beige spread, some small decorative pumpkins, and fall leaves, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup water
Pinch of sugar
1 ½ tsp active dry yeast
¾ cup pumpkin purée
¼ cup honey
2 eggs (divided)
1 tbsp butter (melted)
1 tsp salt
3 ½ cups all-purpose flour (plus extra as needed)
2 sticks butter (softened)
3 tbsp brown sugar
½ tsp kosher salt
½ tsp cinnamon
½ tsp ginger
¼ tsp allspice
¼ tsp nutmeg
⅛ tsp cloves

Instructions

Step 1: Heat ½ cup of water to between 105°F and 115°F. Add the pinch of sugar and the active dry yeast. Stir briefly, then set aside for 5 minutes until the yeast becomes bubbly and risen.
Step 2: In the bowl of a stand mixer, combine the pumpkin purée, honey, melted butter, one beaten egg, and the activated yeast mixture.
Step 3: Add the flour and salt to the mixer. Attach the dough hook and mix until the dough starts to come together, scraping down the sides occasionally. If the dough is too sticky and doesn’t form a ball, add extra flour one tablespoon at a time.
Step 4: Continue mixing with the dough hook for about 5 minutes until the dough is soft and stretchy. Remove the dough and lightly knead a few times on a floured surface to form a smooth ball.
Step 5: Transfer the dough to a greased bowl. Drizzle a little oil on top and rub it over the dough. Cover with cling film or a tea towel and let it rise in a warm place for 1 to 1 ½ hours until doubled in size.
Step 6: Spray a 9″ x 13″ baking dish with non-stick spray. Punch down the dough and divide it into 12 equal portions. Shape each piece into a ball and arrange them in the baking dish. Cover with a tea towel and let rise for 30 minutes in a warm spot.
Step 7: Preheat the oven to 375°F. Whisk the remaining egg and brush it over the rolls. Bake for 25 to 30 minutes until golden brown and fully cooked. Let cool briefly before serving.
Step 8: To make the whipped spice butter, combine the softened butter, brown sugar, spices (cinnamon, ginger, allspice, nutmeg, cloves), and kosher salt in a mixing bowl.
Step 9: Whip the butter mixture for 2 to 3 minutes until light and fluffy. This butter can be made ahead and refrigerated. Bring to room temperature before serving with the rolls.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the dough mixture.
If fresh pumpkin purée isn’t available, canned 100% pumpkin works perfectly.
Try adding a handful of chopped pecans or walnuts into the dough for a nutty twist.
For a dairy-free version, substitute the butter with coconut oil and use a dairy-free milk or water in place of any milk.

Storage

Store pumpkin rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze the rolls for up to 2 months. Reheat gently in the oven or microwave before serving to restore their softness. Keep the whipped spice butter refrigerated and bring it to room temperature before spreading.

How to Serve

The image shows three yellowish-orange dinner rolls with a shiny top layer, placed on a round wooden board that has a natural tree bark edge. The front roll is split in half, revealing a soft, fluffy texture inside, and it is spread with a thick, creamy beige topping that looks smooth and slightly speckled. Behind this front roll, two unsplit rolls sit close together. In the background, there is a white bowl filled with more of the creamy topping. The setting has a warm, cozy feeling with blurred dark red and black tones, and the whole scene rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand. It may take a bit longer to achieve the right consistency, but kneading until the dough is smooth and elastic will work just as well.

How do I know when the rolls are fully baked?

The rolls should be golden brown on top and sound hollow when tapped. You can also insert a toothpick into the center; it should come out clean or with a few dry crumbs.

Soft Pumpkin Rolls with Spiced Butter Recipe

Print Recipe

★★★★★

4.6 from 136 reviews

These Soft Pumpkin Rolls are a delightful autumn treat, featuring a tender and fluffy dough enriched with pumpkin purée and warm spices, baked to a golden perfection. Topped with a luscious whipped spice butter, they make the perfect breakfast or snack to celebrate the flavors of the season.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 20 minutes
Yield: 12 rolls 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

For the Pumpkin Rolls

½ cup water
Pinch sugar
1 ½ tsp active dry yeast
¾ cup pumpkin purée
¼ cup honey
2 eggs (divided)
1 tbsp butter (melted)
1 tsp salt
3 ½ cups all-purpose flour (plus extra as needed)

For the Whipped Spice Butter

2 sticks butter (softened)
3 tbsp brown sugar
½ tsp kosher salt
½ tsp cinnamon
½ tsp ginger
¼ tsp allspice
¼ tsp nutmeg
⅛ tsp cloves

Instructions

Activate the Yeast: Heat ½ cup of water to between 105°F and 115°F. Add a pinch of sugar and the active dry yeast. Stir briefly and set aside for about 5 minutes, until the yeast becomes bubbly and rises.
Mix Wet Ingredients: In the bowl of a stand mixer, combine the pumpkin purée, honey, melted butter, one beaten egg, and the yeast mixture.
Add Dry Ingredients and Start Dough: Add the flour and salt to the mixing bowl. Attach the dough hook and mix until the dough starts to come together, scraping down the sides occasionally. If the dough is too sticky, add flour one tablespoon at a time.
Knead Dough: Continue mixing with the dough hook for about 5 minutes until the dough is soft and stretchy. Remove from mixer and knead lightly on a floured surface to form a smooth ball.
First Rise: Transfer dough to a greased bowl, drizzle a little oil over it, and rub it all around. Cover with cling film or a tea towel and place in a warm spot to rise for 1 to 1 ½ hours, until doubled in size.
Shape Rolls: Spray a 9″ x 13″ baking dish with non-stick spray. Punch down the dough and divide it into 12 equal portions. Shape each into a small ball and arrange them in the baking dish. Cover with a tea towel and let rise for another 30 minutes in a warm place.
Prepare for Baking: Preheat the oven to 375°F. Whisk the remaining egg and brush it gently over the rolls to give them a shiny golden crust.
Bake Rolls: Bake the rolls for 25 to 30 minutes or until golden brown and fully cooked through. Remove from oven and let cool briefly before serving.
Make Whipped Spice Butter: In a mixing bowl, combine the softened butter, brown sugar, kosher salt, cinnamon, ginger, allspice, nutmeg, and cloves. Whip for 2 to 3 minutes until light and fluffy. Store in the fridge and allow to come to room temperature before serving with the warm rolls.

Notes

Use fresh active dry yeast for best results and ensure the water is at the proper temperature to activate it.
If you don’t have pumpkin purée, canned pumpkin can be used as a substitute.
Make sure to let the dough rise fully after both rises for fluffy rolls.
The whipped spice butter can be prepared in advance and refrigerated; bring to room temperature before serving for easy spreading.
Adjust the spices in the butter to your taste preference.
Extra flour may be needed depending on humidity and pumpkin moisture content.

Keywords: pumpkin rolls, soft rolls, autumn bread, pumpkin recipe, spiced butter, homemade rolls