Name: Pumpkin Bread Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 2 h
Cuisine: American
Ingredients: 4 cups bread flour (plus more as needed); 1 packet (2 1/4 tsp) rapid rise instant yeast; 1 cup whole milk; 2 tbsp sugar; 4 tbsp unsalted butter, melted (plus extra for greasing); 1 egg, beaten; 1/2 cup canned pumpkin puree; 1/2 tsp ground turmeric; 1/2 tsp ground ginger; 1 1/2 tsp sea salt; 1 egg + 1 tbsp milk (for egg wash); Cooking twine (for shaping); Nonstick cooking spray or vegetable oil (for greasing twine); Optional: butter for brushing; Optional: chives for stems

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Fluffy, golden, and shaped to look just like little pumpkins, these pumpkin bread rolls are the most festive baked goods I’ve ever made for fall. They’re soft, slightly sweet, and make the Thanksgiving or autumn table extra special. I love how they’re not just delicious but also serve as edible decorations.

Pumpkin Bread Rolls

Why You’ll Love This Recipe

I really enjoy how these rolls combine both fun presentation and flavor. The pumpkin puree gives them a subtle earthiness without being overly sweet, while turmeric and ginger add depth and color. I like that I can make them look like tiny pumpkins with just a bit of twine and a chive stem—it always impresses my guests. Plus, even though they look fancy, the process is surprisingly simple, making this recipe a win for both beginner and seasoned bakers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

bread flour
rapid rise instant yeast
whole milk
sugar
unsalted butter, melted (plus extra for greasing)
egg, beaten
canned pumpkin puree
ground turmeric
ground ginger
sea salt
egg wash (egg + milk)
cooking twine
nonstick cooking spray or vegetable oil
optional butter for brushing
optional chives for the “stems”

Directions

Preheat the oven to 350˚F and line a baking sheet with parchment paper.
Warm the milk, sugar, and butter until the mixture reaches 110˚F to 115˚F. Whisk to combine.
Add the mixture to a stand mixer bowl, sprinkle in the yeast, and let sit until foamy (about 5–7 minutes).
Mix in flour, salt, turmeric, ginger, egg, and pumpkin puree. Stir until a soft dough forms, adding more flour if needed. Knead with the dough hook for 5 minutes.
Transfer the dough to a greased bowl, cover, and let rise for 20 minutes.
Turn the dough onto a floured surface, punch down, and divide into 15 equal pieces. Shape each piece into a ball.
Lightly grease the twine and wrap each ball to form 8 sections like a pumpkin. Tie off the twine and place the rolls on the prepared baking sheet. Cover and let rise for another 20 minutes.
Brush with egg wash and bake for 15–18 minutes until golden and cooked through.
Cool slightly, remove the twine, and brush with butter. Insert a small chive piece on top for the pumpkin stem.

Servings and timing

This recipe makes about 15 pumpkin-shaped rolls. Prep time takes around 20 minutes, rising time about 1 hour and 20 minutes, and baking time 20 minutes. Altogether, I need about 2 hours from start to finish.

Variations

I sometimes swap the whole milk for half-and-half when I want richer rolls. If I want a sweeter touch, I add a pinch of cinnamon or nutmeg along with the ginger. For a more savory version, I brush the tops with garlic butter after baking instead of plain butter. These rolls are also fun to fill—try adding a cube of cheese inside each dough ball before shaping.

Storage/Reheating

I usually store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I wrap them in foil and warm them in the oven at 325˚F for about 8 minutes. They also freeze well—up to 2 months. I just thaw them at room temperature and reheat before serving.

FAQs

Can I prepare the dough ahead of time?

Yes, I often make the dough a day early and let it rise in the refrigerator overnight. The next day, I bring it to room temperature, shape, and bake.

Do I have to use bread flour?

I prefer bread flour because it makes the rolls extra fluffy, but I’ve also made them with all-purpose flour and they still turned out tasty, just a little less chewy.

Can I skip the pumpkin shaping with twine?

Definitely. When I don’t feel like fussing with twine, I just bake them as round dinner rolls. They won’t look like pumpkins, but they’ll taste the same.

How do I stop the twine from sticking?

I always spray or lightly oil the twine before tying the rolls. If I skip this step, the twine tends to stick and tear the bread.

Can I make these rolls vegan?

Yes, I replace the butter with plant-based butter, the milk with oat or soy milk, and the egg with a flax egg. The result is still fluffy and delicious.

Conclusion

These pumpkin bread rolls are more than just bread—they’re a centerpiece, a conversation starter, and a cozy bite of fall. I love serving them for Thanksgiving, Halloween gatherings, or even just a weekend dinner in October. They may look intricate, but with a little twine and patience, they come together easily. Every time I pull them out of the oven, they bring warmth, flavor, and a little seasonal magic to the table.