Dinner

Vegan Pumpkin Dinner Rolls Recipe

ByMatteo Rossi December 20, 2025December 20, 2025

Introduction

These soft and fluffy vegan pumpkin dinner rolls are perfect for fall dinners or holiday gatherings. Made with wholesome pumpkin puree and warm spices, they bring a comforting twist to classic rolls. Enjoy them warm with your favorite vegan butter for a cozy treat.

A white rectangular baking dish filled with 12 golden-brown, shiny soft bread rolls arranged in three rows and four columns, each roll square-shaped with a glossy top sprinkled lightly with salt flakes. The dish sits on a white marbled surface, surrounding it are two bright orange pumpkins to the top left, a peach-colored cloth in the bottom left corner, and a small white plate with a honey brush resting on it to the bottom right. The overall scene looks warm and inviting with natural light highlighting the texture of the rolls and the smooth glisten of the glaze. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/2 cups (440g) all-purpose plain flour or bread flour, plus extra for dusting
1 cup (200g) pumpkin puree (canned or homemade, not pumpkin pie filling)
1/2 cup (120g) dairy-free milk, warmed
1/2 cup (115g) vegan butter, softened
2 tablespoons (25g) granulated sugar (or coconut sugar/maple syrup to taste)
2 1/4 teaspoons instant dry yeast (or yeast of choice)
1 teaspoon pumpkin pie spice (optional)
Pinch of salt (if using unsalted vegan butter)
1 tablespoon maple syrup or any light-colored liquid sweetener
1 tablespoon melted vegan butter (or oil/water for glaze)

Instructions

Step 1: In a stand mixer bowl fitted with a dough hook, or in a large mixing bowl, combine all the dough ingredients including the yeast.
Step 2: Knead the dough using the stand mixer for 5-10 minutes until soft and stretchy. If kneading by hand, mix with a wooden spoon then transfer to a floured surface and knead until soft and stretchy.
Step 3: If the dough feels sticky, gradually add more flour and continue kneading. If it seems dry, add more warm dairy-free milk. Softer dough makes softer rolls.
Step 4: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
Step 5: Once risen, divide the dough into 12 equal pieces (about 75g each). Shape each piece into a smooth ball on a floured surface.
Step 6: Grease an 11 x 6 inch (28 x 15 cm) baking dish or line it with parchment paper, then arrange the dough balls inside.
Step 7: Cover the rolls with a kitchen towel and let them rest in a warm spot for another hour, until they increase in size by about 50%.
Step 8: Preheat your oven to 350°F (180°C) once the rolls have puffed up again.
Step 9: Bake the rolls for 22-28 minutes. If they brown too quickly but aren’t cooked through, tent loosely with foil. Rolls are done when golden on top and sound hollow when tapped.
Step 10: For the glaze, mix maple syrup and melted vegan butter in a small bowl. While rolls are warm, brush the tops with the glaze. Optionally sprinkle with flaked salt or pumpkin seeds.
Step 11: Serve warm with vegan butter and enjoy!

Tips & Variations

Use bread flour for chewier rolls or all-purpose flour for a softer texture.
Try adding a teaspoon of cinnamon or nutmeg if you like extra spice.
Overnight proof the dough in the fridge for deeper flavor and easier scheduling.
For a sweeter roll, brush with more maple syrup glaze before serving.

Storage

Store pumpkin dinner rolls in an airtight container at room temperature for up to 3 days. To keep longer, freeze them for up to 1 month. Reheat rolls by warming in the oven or microwave before serving to bring back their softness.