Pumpkin Shaped Dinner Rolls Recipe

Image cc: alisonspantry, plantifullybasedblog, supergoldenbakes, womansworld

There’s something magical about fall baking—the warm scent of spices in the air, the cozy feeling of dough rising on the counter, and the way a simple homemade treat can instantly make a gathering feel special. 

This year, why settle for ordinary dinner rolls when you can wow your guests with a batch of charming pumpkin-shaped rolls that taste as amazing as they look?

Imagine bringing a tray of these golden, slightly sweet, and savory rolls to your Thanksgiving table. Each one boasts real pumpkin puree, sharp cheddar cheese, and a bouquet of herbs and spices that capture the very essence of autumn. 

And the best part? With just a little kitchen twine and twisted pretzels for the stems, you can transform your rolls into whimsical pumpkins that look like they came straight out of a festive bakery.

Even if the thought of shaping bread makes you hesitate, don’t worry. We’ve broken down the process into super detailed, step-by-step instructions, complete with pictures, so even beginner bakers can achieve a flawless result. 

The secret to success is simple: proof your yeast properly, and always use canned pumpkin puree for consistent texture and flavor—homemade puree can be a little too watery for the perfect roll.

The beauty of this recipe lies not just in its festive presentation, but in its versatility. Want a sweeter version? Swap out the cheese and savory spices for cozy fall flavors like cinnamon, nutmeg, ginger, and cloves. 

Craving a different cheese experience? Sharp Gouda, Gruyere, or Parmesan all work beautifully. And if pumpkin isn’t handy, canned sweet potato puree can be used as a 1:1 substitute without missing a beat.

Once baked to perfection, these rolls are soft, flavorful, and utterly irresistible. Let them cool completely before storing in an airtight container to keep them fresh and prevent wrinkling. They’ll stay at room temperature for up to two days, or in the fridge for up to four.

This year, call dibs on making the dinner rolls everyone will talk about long after the last bite. With pumpkin-shaped rolls on your table, you’re not just serving bread—you’re serving a little slice of fall magic, handcrafted by you.

INGREDIENTS

• 3/4 cup canned pumpkin

• 1 tablespoon active dry yeast

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 2 tablespoons dried minced onion

• 1/4 teaspoon cayenne pepper

• 2-3/4 to 3-1/4 cups bread flour

• 2 cups shredded sharp cheddar cheese

• 1-1/2 teaspoons each minced fresh oregano, sage, rosemary, and thyme

• 3/4 cup warm water (110° to 115°)

• 1/4 cup butter, melted, optional

• 1 teaspoon salt

• 6 honey wheat braided pretzel twists, halved

Image cc: pudgefactor, aberdeenskitchen

RECIPE INSTRUCTIONS

01. In a small bowl, dissolve the yeast in warm water. In a large bowl, mix together the pumpkin, garlic powder, onion powder, minced onion, fresh herbs, salt, cayenne, yeast mixture, and 1½ cups of flour; beat on medium speed until smooth. 

02. Gradually stir in enough of the remaining flour to create a soft dough (it will be slightly sticky). Fold in the cheese.

03. Place the dough onto a floured surface and knead until it becomes smooth and elastic, about 6–8 minutes. Transfer it to a greased bowl, turning once to coat the top. Cover and let it rise in a warm spot until doubled in size, roughly 1½ hours.

04. Punch down the dough and transfer it onto a lightly floured surface. Divide it into 12 portions and shape each into a ball, flattening slightly. Wrap each ball with 4 pieces of kitchen twine to create indentations that mimic a pumpkin. 

05. Arrange them 2 inches apart on greased baking sheets. Cover with kitchen towels and let rise in a warm spot until nearly doubled in size, about 45 minutes.

06. Preheat the oven to 375°F. Bake for 15–20 minutes, or until golden brown. If you like, brush the rolls with melted butter. Transfer them from the pans to wire racks to cool. Cut and remove the string. Just before serving, place pretzel halves on top of each roll.

Image cc: alisonspantry, simplyashleyelaine

Serving Ideas for Pumpkin-Shaped Rolls

Pumpkin-shaped rolls aren’t just adorable—they’re versatile too! Serve them warm straight from the oven for a centerpiece that doubles as a conversation starter. Pair them with herb-infused butter, honey, or cranberry preserves for a sweet and savory bite. 

They also complement hearty soups, roasted meats, or a classic Thanksgiving spread beautifully. For a fun twist, use them as mini sandwich buns with turkey, cheese, and a drizzle of cranberry sauce—perfect for kids and adults alike!

Storage Tips for Pumpkin-Shaped Rolls

To keep your rolls soft and fresh, let them cool completely to room temperature before storing. Place them in an airtight container; storing them while warm can cause steam, making the rolls wrinkle. 

At room temperature, they’ll stay fresh for up to two days, or in the fridge for up to four days.

Image cc: littlespoonfarm

Making Pumpkin-Shaped Rolls Ahead of Time

Yes, these rolls can be prepped in advance! After shaping the dough into balls, but before tying them with twine, place them on a parchment-lined baking sheet and cover with two layers of plastic wrap. Freeze for up to two months.

When you’re ready to bake, remove the wrap and allow the dough balls to thaw at room temperature under a clean kitchen towel. Once they start to puff and rise, wrap them in kitchen twine, bake according to the recipe, and enjoy fresh, festive rolls with minimal stress!