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Pumpkin Dinner Rolls - easiest and best homemade pumpkin dinner rolls on skillet. So soft and pillowy you just can't stop eating.
It’s pumpkin season again and everywhere I turn to, there are pumpkins of different colors, shapes and forms.
The air is crisp and the smell of pumpkin spice lingers.
This is the season to have homey food, homemade from scratch, such as these soft, fluffy and pillowy pumpkin dinner rolls.
I am a big fan of homemade dinner rolls, as they are fresh off the oven.
The store-bought ones are just not going to match as they are cold and stale.
Peeling these warm pumpkin dinner rolls off one another was such a satisfying feeling, and slathering butter on the warm rolls and watch it melt, ahhhh.
This pumpkin dinner rolls recipe is so easy and takes about 40 minutes active time.
I love making them in my cast-iron skillet.
Trust me, this is the recipe you will need this Fall season.
The pumpkin adds are nice golden color to the dinner rolls and lends a tint of sweetness.
They are so good. Enjoy!
Frequently Asked Questions
This recipe is only 116 calories per serving.
What To Serve With Pumpkin Dinner Rolls
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Pumpkin Dinner Rolls
Ingredients
- 2 1/2 teaspoons instant yeast
- 1/4 cup brown sugar
- 1/2 cup milk, lukewarm
- 4 tablespoons butter, softened
- 2 teaspoons salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 3/4 cup pumpkin purée, canned pumpkin
- 4 cups all-purpose flour
Instructions
- Combine all the ingredients in a large bowl and mix and knead—using your hands, a stand mixer, or a bread machine set to the dough cycle—until a soft, smooth dough forms.
- Place the dough in a lightly greased bowl and let it rise for 60 to 75 minutes, until it’s puffy but not necessarily doubled in bulk. Gently deflate the dough and transfer it to a lightly greased work surface. Divide the dough into 24 equal pieces, rounding each piece into a smooth ball.
- Lightly grease a large cast-iron skillet or sheet pan and arrange the dough balls in it. Cover the skillet or pan and allow the rolls to rise until they are crowded against one another and quite puffy, about 1 ½ to 2 hours. Towards the end of the rising time, preheat the oven to 350°F (176°C).
- Uncover the rolls and bake them for about 20 minutes. If they brown too quickly, cover the top with aluminum foil. Once baked, remove the rolls from the oven and brush them with melted butter. Serve warm. For longer storage, freeze the rolls.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried using fresh pumpkin, it’s really nice, the rolls were soft even in the 2nd day still remained soft! Thanks for your recipe.
Thanks Fern, will try! :)
Tried using fresh pumpkin, it’s really nice, the rolls were soft even in the 2nd day still remained soft! Thanks for your recipe.
Thanks for the reply, Rosa. I have thoroughly enjoyed so many of your recipes. Thanks for sharing.
Ann
Ann – thanks for your support. Sorry I can’t be of much help :(
When I was growing up my grandmother made sweet potatoes rolls, and I loved them. Unfortunately she died
before I got old enough to think of recipes. Do you think I could use your recipe for pumpkin rolls and substitute sweet potatoes instead of pumpkin? Do you have any suggestions? Thanking you in advance for your help.
Ann
I think so but I am not sure since I didn’t know how sweet potato rolls taste.
Maybe this is answered somewhere, but I could not find it so, is it 3/4 of a 29oz can or a 15oz can of pumpkin puree.
These sound wonderful and I want to do a test run before Thanksgiving.
Glenis, the recipe states 3/4 cup not 3/4 can. Hope this helps. :)
I have tried many of your recipes and realized I have never said anything to you…well I am now because these dinner rolls are fabulous. So quick and easy to make and will be serving these at Thanksgiving. Thank you for sharing so many wonderful recipes.
Thanks for sharing the information. i really enjoyed your blog article and always read your blog.
Pumpkin is one of my favorites! But Can’t know about your recipe Rolls! But It looks Great! SoI think it’s awesome. Can’t wait to try this. Thank you!
Since this is similar to the quick pan rolls I make quite often, I couldn’t wait to try the variation and started it the minute it showed up in my mailbox. Hubs is in love with pumpkin in any form, so it was a no brainer. A late snack instead of dinner, there are leftovers that are going to be “sliders” for lunch filled with deli smoked turkey and cranberry chutney I did halve the recipe, and think that the presentation in a cast iron skillet is brilliant. The pan affects the browning, but as this recipe specifies a slightly cooler oven than I usually use it was perfect. Yeast rolls are so easy–faster than many believe–and always get a good reception at potlucks, etc. Thanks for a wonderful inspiration–our tummies were happy, too.
Hey Janet, wow, you are so fast. I am so happy that you tried this pumpkin dinner rolls. They are just absolutely lovely this time of year. :)
Hi Janet, did all 24 of the rolls fit into one skillet or did you use two skillets? Thank you!
csn fresh pumpkin be substituted?
I think so, but I haven’t tried so I am not sure how it affects the results.