There’s something undeniably comforting about pulling a tray of honey pumpkin dinner rolls out of the oven. The golden tops glisten, the smell of warm pumpkin and honey fills the kitchen, and suddenly, dinner feels a whole lot more special. These rolls aren’t just bread—they’re a little piece of fall wrapped in fluffy perfection.

Think of them as the softer, cozier cousin to your everyday dinner roll. Pumpkin puree keeps them tender and moist, while honey adds a subtle sweetness that pairs beautifully with everything from a hearty stew to a Thanksgiving turkey. Whether you’re new to bread-making or already a seasoned baker, this fluffy bread recipe is approachable, rewarding, and just plain delicious.

And let’s be honest—fall baking is as much about creating memories as it is about the food. So go ahead, warm up that oven and let’s make these rolls that are guaranteed to steal the spotlight at your next dinner table.

Why You’ll Love These Honey Pumpkin Dinner Rolls

Perfectly soft, pillowy texture thanks to pumpkin puree.
Honey adds just the right touch of sweetness.
Ideal for fall baking, whether it’s a weeknight dinner or a holiday feast.
Beautifully golden with a hint of crunch from pumpkin seeds.

Ingredients You’ll Need

For the dough:

¾ cup (177 ml) whole milk, warmed to 100°F (38°C)
¼ cup (60 ml) honey
2 ¼ teaspoons (7 g / 1 packet) active dry yeast
1 large egg
½ cup (120 g) pumpkin puree
300 g (about 2 cups) all-purpose flour
300 g (about 2 cups) bread flour
1 teaspoon (5 g) fine sea salt
4 tablespoons (56 g) unsalted butter, softened

For the topping:

1 egg
2 teaspoons (10 ml) water
1 tablespoon (15 ml) honey
⅓ cup (45 g) pumpkin seeds
Sugar for sprinkling (optional)

Step-by-Step Instructions

Activate yeast: In a stand mixer bowl, whisk warm milk, honey, and yeast. Let sit 5 minutes until foamy.
Combine dry ingredients: In a separate bowl, mix all-purpose flour, bread flour, and salt.
Mix wet ingredients: Add egg and pumpkin puree to the milk mixture. Gradually mix in flour blend on medium-low until dough forms.
Knead: Add softened butter and knead with mixer for 10 minutes until smooth and elastic. If sticky, add flour 1 tablespoon at a time.
First rise: Place dough in a greased bowl, cover, and let rise 2 hours until doubled.
Shape rolls: Punch down dough, divide into 12 equal pieces, and roll into balls. Arrange in a greased 9×13-inch pan with slight spacing. Cover and rise 1 hour until puffy and touching.
Prepare topping: Preheat oven to 375°F (190°C). Mix egg, water, and honey. Brush over rolls, sprinkle with pumpkin seeds and optional sugar.
Bake: 20–22 minutes, until golden brown. Cool slightly, then serve warm.

Tips for Perfect Pumpkin Rolls

Warm, not hot milk. If it’s too hot, it’ll kill the yeast. Think “warm bath” temperature.
Don’t rush the rise. Letting the dough double in size is what makes the rolls airy and soft.
Mix flours for balance. All-purpose keeps them tender, while bread flour adds structure.
Egg wash magic. Brushing with honey-egg wash gives that golden, bakery-style finish.
Make ahead. Shape rolls, cover, and refrigerate overnight. Let them come to room temperature and rise before baking.

A Cozy Story from My Kitchen

The first time I made these, it was for a Friendsgiving dinner. I was worried the turkey would be dry (rookie fear, right?), but when I pulled these pumpkin rolls out of the oven, no one cared about the bird anymore. They disappeared so quickly, I barely snagged one for myself. Ever since, they’ve become my secret weapon for holiday gatherings—and yes, I now bake a double batch just to avoid bread-related family feuds.

What to Serve with Honey Pumpkin Dinner Rolls

These rolls are versatile little gems. Try them with:

Holiday spreads: Roast turkey, ham, or prime rib.
Hearty soups and stews: Perfect for dunking.
Everyday dinners: Think chili, pasta, or even a weeknight casserole.
Breakfast twist: Split, toast, and spread with butter and jam.

No matter the meal, these rolls have a way of making the table feel special.

How to Store Leftovers

Room temp: Store covered for 2–3 days.
Fridge: Keeps up to 1 week, though they’re best warmed before eating.
Freezer: Freeze baked rolls for up to 2 months. Thaw overnight and warm in the oven for that fresh-baked taste.
Reheat hack: Wrap in foil, warm at 300°F for 10 minutes—good as new.

Honey Pumpkin Dinner Rolls FAQs

Can I make these without a stand mixer?

Yes! Knead by hand for 12–15 minutes until smooth and elastic.

Can I use only all-purpose flour?

You can, but the bread flour helps with structure. Rolls will still be fluffy,

just slightly softer.

Can I swap honey with maple syrup?

Absolutely—it gives a slightly different sweetness but works beautifully.

Do these rolls taste strongly of pumpkin?

Not at all. The pumpkin adds moisture and subtle flavor but doesn’t overpower.

Bring Warmth to Your Table

These honey pumpkin dinner rolls are everything you love about homemade bread—soft, golden, and a little sweet—with the added charm of pumpkin. They’re the kind of recipe that makes your kitchen smell like a bakery and your dinner table feel like a celebration.

So the next time you’re planning a holiday spread, or just want to bring a touch of fall baking into your weeknight meals, whip up a batch of these fluffy rolls. Trust me—your family will be fighting over the last one.

Discover more delicious recipes by following me on Facebook and Pinterest.

Honey Pumpkin Dinner Rolls

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Author: Olivia Hartwellen
Total Time: 20 minutes
Yield: 12 rolls (~240 calories each) 1x
Diet: Vegetarian

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Description

These Honey Pumpkin Dinner Rolls are soft, fluffy, and lightly sweetened with honey. Pumpkin puree keeps them moist and tender, while a honey-egg wash and pumpkin seeds give them a beautiful golden finish. Perfect for fall baking, holiday dinners, or cozy weeknight meals.

Ingredients

Scale

Dough:

¾ cup (177 ml) whole milk, warmed to 100°F (38°C)
¼ cup (60 ml) honey
2 ¼ tsp (7 g / 1 packet) active dry yeast
1 large egg
½ cup (120 g) pumpkin puree
300 g (about 2 cups) all-purpose flour
300 g (about 2 cups) bread flour
1 tsp (5 g) fine sea salt
4 tbsp (56 g) unsalted butter, softened

Topping:

1 egg
2 tsp (10 ml) water
1 tbsp (15 ml) honey
⅓ cup (45 g) pumpkin seeds
Sugar for sprinkling (optional)

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Instructions

In a stand mixer bowl, whisk warm milk, honey, and yeast. Let sit 5 minutes until foamy.
In another bowl, mix all-purpose flour, bread flour, and salt.
Add egg and pumpkin puree to yeast mixture. Gradually mix in flour blend until dough forms.
Add softened butter, knead with mixer 10 minutes until smooth and elastic. Add extra flour if too sticky.
Transfer dough to a greased bowl, cover, and let rise 2 hours until doubled.
Punch down dough, divide into 12 pieces, shape into balls, and arrange in a greased 9×13-inch pan. Cover and rise 1 hour.
Preheat oven to 375°F (190°C). Whisk egg, water, and honey. Brush over rolls. Sprinkle with pumpkin seeds and sugar if desired.
Bake 20–22 minutes until golden brown. Cool slightly and serve warm.

Notes

Warm milk should feel like bathwater—not hot—or it may kill the yeast.

Allow dough to double in size for the fluffiest texture.

Bread flour adds structure, while all-purpose flour keeps rolls soft.

For convenience, shape and refrigerate overnight, then rise and bake the next day.

Freeze baked rolls for up to 2 months; reheat wrapped in foil for fresh-baked taste.

Prep Time: 10 minutes
Cook Time: 3 hours
Category: Bread, Side Dish
Method: Baking
Cuisine: American

Honey Pumpkin Dinner Rolls: A Fluffy Fall Baking Favorite