Ingredients
For the dough:
3 ½ cups all-purpose flour (plus extra for dusting)
½ cup pumpkin puree (not pumpkin pie filling)
¼ cup warm milk (100°F / 38°C)
¼ cup granulated sugar
1 large egg
1 packet (2 ¼ tsp) active dry yeast
¼ cup unsalted butter, softened
1 tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
Optional: ½ tsp vanilla extract
For brushing:
2 tbsp melted butter
For glaze (optional):
½ cup powdered sugar
2 tbsp milk
¼ tsp vanilla extract
Instructions
Activate the yeast:
Combine warm milk, a teaspoon of sugar, and yeast in a small bowl. Let sit 5–10 minutes until frothy.Make the pumpkin dough:
In a large mixing bowl, whisk together pumpkin puree, egg, sugar, softened butter, salt, and spices. Add the activated yeast mixture. Gradually mix in flour until a soft dough forms. Knead for 8–10 minutes until smooth.Rest overnight:
Place dough in a lightly oiled bowl, cover with plastic wrap, and refrigerate overnight for a slow, flavorful rise.Shape and rise:
In the morning, let dough sit at room temperature for 30 minutes. Divide into 12 balls, place in a greased dish, and let rise until doubled (about 45 minutes).Bake:
Preheat oven to 350°F (175°C). Brush rolls with melted butter and bake for 20–25 minutes until golden.Serve:
Brush with more butter or drizzle with glaze. Serve warm with coffee or tea.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
You can refrigerate dough for up to 24 hours before baking.
Rolls reheat beautifully 10 seconds in the microwave makes them taste freshly baked!
Add chopped pecans or raisins for extra texture.
- Prep Time: 20 minutes (plus overnight rest)
- Cook Time: 25 minutes
- Category: Bread, Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (approx. 80g)
- Calories: 185 kcal
- Sugar: 7 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1 g
- Protein: 4g
- Cholesterol: 25mg