Easy Homemade Soft Pumpkin Rolls Recipe for Fall Baking

There’s something magical about the smell of pumpkin and warm spices filling your kitchen in the fall. These soft pumpkin rolls are a perfect way to bring that cozy feeling to your breakfast table or afternoon snack. Whether you’re baking for guests or just treating yourself, this easy homemade recipe will become a seasonal favorite.

this Recipe

Soft pumpkin rolls combine the tender texture of sweet bread with just the right hint of pumpkin and spice. You’ll love how approachable this recipe is, especially if you’ve never tried making rolls from scratch before. Let’s dive into why these rolls are the best fall treat you can bake!

Why You’ll Love This Recipe

• Soft, fluffy texture that melts in your mouth.
• Subtle pumpkin flavor enhanced by warm spices.
• Simple ingredients you probably already have on hand.
• Perfect for breakfast, brunch, or dessert with a drizzle of glaze.
• Great for sharing or prepping ahead for busy mornings.

Ingredients

Gather these ingredients to make your soft pumpkin rolls come to life. This recipe yields 12 rolls, perfect for a family or small gathering.

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup whole milk, warmed to about 110°F
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 2 1/4 teaspoons active dry yeast (1 packet)
• 4 cups all-purpose flour, plus extra for dusting
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• Optional: 1/4 cup brown sugar and 1 tablespoon melted butter for filling

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 40 minutes (includes rising time)
• Servings: 12 rolls
• Calories: Approximately 210 per roll

How to Make Easy Homemade Soft Pumpkin Rolls – The Best Fall Treat You Can Bake!

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5 to 10 minutes until frothy.
2. In a large mixing bowl, combine pumpkin puree, sugar, melted butter, egg, and the yeast mixture. Mix until smooth and well combined.
3. In another bowl, whisk together the flour, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
4. Turn the dough onto a floured surface and knead for about 8 minutes until smooth and elastic. Place dough in a greased bowl, cover with a towel, and let it rise in a warm spot for about 1 hour until doubled in size.
5. Once risen, punch down the dough and roll it out into a 15×10 inch rectangle. Brush with melted butter and sprinkle the optional brown sugar evenly if using.
6. Starting from the long side, tightly roll up the dough into a log. Cut into 12 equal pieces and place them cut side up in a greased 9×13 inch baking pan.
7. Cover and let rolls rise for another 30 minutes until puffy. Meanwhile, preheat your oven to 350°F.
8. Bake the rolls for 18 to 20 minutes, or until golden brown on top and cooked through. Remove from the oven and brush with melted butter for a glossy finish.
9. Let cool slightly before serving warm with your favorite glaze or cream cheese spread.

Tips for the Best Results

• Make sure your milk is warm, not hot, to activate the yeast without killing it.
• Use fresh yeast for optimal rise and texture.
• Don’t skip the kneading—it develops the gluten for soft, fluffy rolls.
• For extra flavor, add a pinch of cloves or allspice to the dry spices mix.
• If you want a simple glaze, mix powdered sugar with a little milk and vanilla extract to drizzle on top.

Storage and Reheating

Store leftover soft pumpkin rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep them moist, wrap tightly with plastic wrap before storing.

For longer storage, freeze the rolls in a sealed container or freezer bag for up to 3 months. Reheat rolls gently in the microwave for 15-20 seconds or warm in a 300°F oven wrapped in foil for 10 minutes.

Frequently Asked Questions

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree because pumpkin pie filling contains added spices and sugar that can alter the recipe’s flavor and texture.

Can I make these rolls vegan?

Yes! Substitute the butter with a plant-based alternative, use a flax egg instead of a regular egg, and swap milk for a non-dairy milk like almond or oat milk.

How do I know when the rolls are done baking?

They should be golden brown and spring back slightly when touched. An internal temperature around 190°F is ideal for fully baked bread rolls.

Can I add a filling to these pumpkin rolls?

Absolutely! A cinnamon-sugar mixture, chopped nuts, or even a cream cheese filling works beautifully to complement the pumpkin flavor.