Simple Pumpkin Spiced Dinner Rolls
If you’re looking for a fall-inspired twist on a classic, these pumpkin spiced dinner rolls are just what your table needs. Infused with pumpkin puree and warm autumn spices, they’re soft, fluffy, and full of cozy flavor in every bite. Perfect for holiday gatherings, weeknight dinners, or simply enjoying fresh from the oven with a pat of butter, these rolls add a festive touch that feels both comforting and special.
Pumpkin Spiced Dinner Rolls
If you’re looking for a fall-inspired twist on a classic, these pumpkin spiced dinner rolls are just what your table needs. Infused with pumpkin puree and warm autumn spices, they’re soft, fluffy, and full of cozy flavor in every bite. Perfect for holiday gatherings, weeknight dinners, or simply enjoying fresh from the oven with a pat of butter, these rolls add a festive touch that feels both comforting and special.
Servings: 16 rolls
Equipment
- Stand Mixer optional
Ingredients
- 3/4 cup Milk warmed
- 1/4 cup Brown Sugar
- 1 packet (2&1/4 tsp.) Active Yeast
- 3/4 cup Pumpkin Puree
- 1 Egg
- 4 tbsp. Butter melted
- 4 cups Flour
- 1&1/2 tsp. Salt
- 1 tsp. Pumpkin Pie Spice
- 1 tbsp. olive oil
Instructions
- Activate yeast: In the bowl of a stand mixer fitted with the dough hook, add warm milk (about 105–110°F), brown sugar, and 1 packet active dry yeast; stir and let sit 5–10 minutes until foamy/bubbly.3/4 cup Milk, 1/4 cup Brown Sugar, 1 packet (2&1/4 tsp.) Active Yeast
- Mix wet ingredients: Add pumpkin purée, egg, and melted butter to the bowl; mix on low until combined.3/4 cup Pumpkin Puree, 1 Egg, 4 tbsp. Butter
- Add dry ingredients: Add flour, salt, and pumpkin pie spice. Mix on low, then increase to medium-low and knead 6–8 minutes until the dough is smooth, slightly tacky, and pulls from the sides.4 cups Flour, 1&1/2 tsp. Salt, 1 tsp. Pumpkin Pie Spice
- First rise: Lightly oil the bowl with olive oil, shape dough into a ball, return it to the bowl, cover with a clean towel, and let rise in a warm spot until doubled in size (about 60–90 minutes).1 tbsp. olive oil
- Shape rolls: Punch down the dough, turn it out, and divide into 16 equal pieces. Roll each piece into a tight ball.
- Second rise: Arrange balls in a lightly greased 9×13-inch baking dish, cover with a towel, and let rise until puffy while you preheat the oven to 375°F (about 20–30 minutes).
- Bake: Bake 25–30 minutes until golden on top (internal temp around 190°F if using a thermometer).
- Finish & serve: Brush warm rolls with butter (optional), sprinkle a pinch of flaky salt or extra pumpkin pie spice if you like, and serve warm.
- Notes: If using instant yeast, you can skip the proofing step and mix it with the flour; still warm the milk. If the dough feels too sticky, add 1–2 tablespoons flour at a time; if dry, add 1–2 teaspoons milk.
