Pumpkin Dinner Rolls

4.72 from 39 votes
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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.

Easy and quick skillet pumpkin dinner rolls.
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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.

Golden pumpkin dinner rolls in a skillet.

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.

Fluffy and soft homemade pumpkin dinner rolls close up in a skillet.

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

How many calories per serving?

This recipe is only 116 calories per serving.

Easy and healthy homemade pumpkin dinner rolls on skillet.

What To Serve With Pumpkin Dinner Rolls

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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4.72 from 39 votes

Pumpkin Dinner Rolls

Pumpkin Dinner Rolls – easiest and best homemade pumpkin dinner rolls on skillet. So soft and pillowy you just can't stop eating.
Prep Time: 15 minutes
Cook Time: 25 minutes
Rising Time: 2 hours 30 minutes
Total Time: 3 hours 10 minutes
Servings: 24 people
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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

Serving: 24people, Calories: 116kcal, Carbohydrates: 19g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 19mg, Sodium: 220mg, Fiber: 1g, Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





39 Comments

  1. Fern says:

    5 stars
    Tried using fresh pumpkin, itโ€™s really nice, the rolls were soft even in the 2nd day still remained soft! Thanks for your recipe.

    1. Rasa Malaysia says:

      Thanks Fern, will try! :)

  2. Fern says:

    5 stars
    Tried using fresh pumpkin, itโ€™s really nice, the rolls were soft even in the 2nd day still remained soft! Thanks for your recipe.

  3. Ann says:

    Thanks for the reply, Rosa. I have thoroughly enjoyed so many of your recipes. Thanks for sharing.
    Ann

    1. Rasa Malaysia says:

      Ann – thanks for your support. Sorry I can’t be of much help :(

  4. Ann says:

    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

    1. Rasa Malaysia says:

      I think so but I am not sure since I didn’t know how sweet potato rolls taste.

  5. Glenis Yoakum says:

    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.

    1. Sarah says:

      Glenis, the recipe states 3/4 cup not 3/4 can. Hope this helps. :)

  6. Debra says:

    5 stars
    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.

  7. Faruk says:

    Thanks for sharing the information. i really enjoyed your blog article and always read your blog.

  8. Rakib says:

    5 stars
    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!

  9. Janet says:

    5 stars
    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.

    1. Rasa Malaysia says:

      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. :)

    2. Jo says:

      Hi Janet, did all 24 of the rolls fit into one skillet or did you use two skillets? Thank you!

  10. Maureen says:

    csn fresh pumpkin be substituted?

    1. Rasa Malaysia says:

      I think so, but I haven’t tried so I am not sure how it affects the results.