Name: Pumpkin Rolls with Whipped Spice Butter
Prep time: 2 min
Cook time: 30 min
Total time: PT-487900H15M56S
Cuisine: American
Ingredients: Pumpkin Rolls:; ½ cup water; Pinch sugar; 1½ tsp active dry yeast; ¾ cup pumpkin purée; ¼ cup honey; 2 eggs, divided; 1 tbsp butter, melted; 1 tsp salt; 3½ cups all-purpose flour (plus more as needed); Whipped Spice Butter:; 2 sticks butter, softened; 3 tbsp brown sugar; ½ tsp kosher salt; ½ tsp cinnamon; ½ tsp ginger; ¼ tsp allspice; ¼ tsp nutmeg; ⅛ tsp cloves

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As the leaves change and cooler days roll in, there’s nothing more comforting than the warm aroma of freshly baked bread filling your kitchen. These Pumpkin Rolls are soft, slightly sweet, and infused with real pumpkin purée—making them the perfect addition to any fall or holiday table. Paired with a luscious whipped spice butter, every bite melts in your mouth and feels like a cozy hug.

Whether you’re serving them at Thanksgiving dinner, alongside a hearty soup, or just with a cup of tea on a crisp afternoon, these rolls will instantly become a seasonal favorite.

Pumpkin Rolls with Whipped Spice Butter

Why You’ll Love This Recipe

Perfect for Fall: Real pumpkin and warming spices capture the essence of the season.
Fluffy and tender: A soft, golden roll that stays moist thanks to pumpkin and honey.
Make-ahead friendly: Rolls and butter can be prepped ahead and served warm later.
Crowd-pleaser: Great for family dinners, holidays, and potlucks.
Pairs with everything: Serve with butter, soup, roasts, or enjoy them solo.

Ingredients

Tip: You can find a full list of ingredients and measurements in the recipe card below.

For the Pumpkin Rolls:

½ cup water
Pinch of sugar
1 ½ tsp active dry yeast
¾ cup pumpkin purée
¼ cup honey
2 eggs, divided
1 tbsp melted butter
1 tsp salt
3 ½ cups all-purpose flour, plus more as needed

For the Whipped Spice Butter:

2 sticks butter, softened
3 tbsp brown sugar
½ tsp kosher salt
½ tsp cinnamon
½ tsp ground ginger
¼ tsp allspice
¼ tsp nutmeg
⅛ tsp cloves

Instructions

Step 1: Activate the Yeast
Warm ½ cup water to 105–115°F. Stir in a pinch of sugar and the active dry yeast. Let it sit for 5 minutes until bubbly and foamy.

Step 2: Make the Dough
In a stand mixer, combine the pumpkin purée, honey, melted butter, one beaten egg, and the yeast mixture. Add flour and salt. Using the dough hook, mix until a dough starts to form. Scrape down sides as needed.

Step 3: Knead the Dough
Continue mixing with the dough hook for about 5 minutes, until the dough is soft, smooth, and elastic. If sticky, add extra flour 1 tablespoon at a time. Turn the dough out and knead lightly to form a smooth ball.

Step 4: First Rise
Transfer to a greased bowl and rub a little oil over the dough. Cover with a tea towel or plastic wrap and let rise in a warm spot for 1 to 1½ hours, until doubled.

Step 5: Shape the Rolls
Grease a 9×13” baking dish. Punch down the dough and divide into 12 equal portions. Shape into balls and arrange in the pan. Cover and let rise for 30 minutes.

Step 6: Bake
Preheat oven to 375°F. Whisk the remaining egg and brush it over the rolls. Bake for 25–30 minutes, until golden and fully cooked through.

Step 7: Make the Whipped Spice Butter
While the rolls bake or cool, whip the softened butter with brown sugar, salt, and all spices until light and fluffy (about 2–3 minutes). Refrigerate if making ahead.

Step 8: Serve and Enjoy
Serve the warm pumpkin rolls with generous dollops of whipped spice butter.

Variations

Add-ins: Fold chopped pecans or cranberries into the dough before shaping.
Spice it up: Add ½ tsp cinnamon or pumpkin spice into the dough for more warmth.
Make it dairy-free: Use plant-based butter and skip the whipped butter topping.
Mini rolls: Make 18 smaller rolls and reduce baking time to 18–20 minutes.
Sweet glaze: Drizzle with maple glaze instead of butter for a sweeter option.

Heating & Storage

To Store:
Let rolls cool completely, then store in an airtight container at room temperature for up to 2 days, or in the fridge for 4 days.

To Reheat:
Wrap rolls in foil and warm in a 300°F oven for 8–10 minutes, or microwave for 10–15 seconds.

To Freeze:
Freeze baked rolls in an airtight bag for up to 2 months. Thaw and reheat before serving. The whipped butter can also be frozen and thawed in the fridge overnight.

FAQs

Can I use canned pumpkin purée?

Yes! Just make sure it’s 100% pure pumpkin, not pumpkin pie filling.

Can I knead the dough by hand?

Absolutely. It will take about 8–10 minutes of firm kneading.

What if my dough is too sticky?

Add flour 1 tablespoon at a time until the dough pulls away from the sides of the bowl.

Can I make the dough ahead of time?

Yes, refrigerate the dough after the first rise and shape the rolls the next day.

Can I use instant yeast instead?

Yes. Skip the activation step and mix the yeast directly into the dry ingredients.

How do I know when the rolls are fully baked?

They’ll be golden on top, and an internal temp of 190°F ensures they’re cooked through.

Can I double the recipe?

Yes! Just use two 9×13 pans or bake in batches.

Is the whipped spice butter necessary?

It’s not essential, but it is what makes these rolls unforgettable.

Can I use a bread machine?

You can use it for mixing and kneading, then shape and bake the rolls in your oven.

Do these taste strongly of pumpkin?

No, the pumpkin adds subtle sweetness and moisture, but the flavor is mild.

Conclusion

These Pumpkin Rolls with Whipped Spice Butter are the kind of cozy comfort food that make fall baking feel magical. They’re soft, lightly sweet, and endlessly versatile—perfect for dinner rolls, brunch spreads, or a simple afternoon treat. Once you pair them with that creamy, spiced butter, you may never go back to plain dinner rolls again.