Description

These vegan Pumpkin Dinner Rolls are soft, fluffy, and slightly sweet with warm pumpkin pie spices. Made with pumpkin puree and dairy-free ingredients, they are perfect as a comforting side for any meal or a delicious snack. The dough is kneaded and allowed to rise twice before baking to achieve a tender crumb and golden crust.

Ingredients

Scale

Dough Ingredients

3 1/2 cups (440g) all-purpose plain flour (or bread flour, plus extra for dusting, spooned and leveled)
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 (coconut sugar or 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)

Glaze Ingredients

1 tablespoon maple syrup (or any light-colored liquid sweetener)
1 tablespoon melted vegan butter (or oil or water)

Instructions

Prepare the dough: Add all the dough ingredients including the yeast into the bowl of a stand mixer fitted with the dough hook attachment or into a large mixing bowl if kneading by hand.
Knead the dough: Using a stand mixer, knead for 5-10 minutes until the dough is soft and stretchy. If kneading by hand, combine ingredients with a wooden spoon then transfer dough to a floured surface and knead until soft and stretchy. Adjust flour or milk as needed for the right texture.
First rise: Place the dough in a greased bowl and cover with a kitchen towel. Set in a warm spot and let it double in size, approximately 1 hour. Overnight proofing is an option for better flavor.
Divide and shape: Once doubled, divide the dough into 12 equal portions (about 75g each). On a floured surface, shape each piece into a smooth round ball.
Arrange in baking dish: Grease or line an 11 x 6 inch (28 x 15 cm) baking dish with parchment paper. Place the dough balls evenly spaced inside.
Second rise: Cover the rolls with a kitchen towel and let rest in a warm place for about 1 hour, until they puff up by roughly 50%.
Preheat the oven: Preheat your oven to 350°F (180°C).
Bake the rolls: Bake the rolls for 22-28 minutes until golden brown on top and edges look baked. If browning too fast, tent with foil. The rolls are done when they sound hollow when tapped or a toothpick inserted between them comes out clean.
Prepare glaze & serve: Mix maple syrup and melted vegan butter in a small bowl. Brush the warm rolls with this glaze and optionally sprinkle with flaked salt or pumpkin seeds. Serve warm with vegan butter.
Storage: These rolls are best eaten the day they are baked. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 1 month. Warm rolls before serving.

Notes

Ensure pumpkin puree is pure pumpkin, not pumpkin pie filling which contains sugars and spices.
For softer rolls, keep the dough slightly sticky while kneading—add flour carefully to avoid dryness.
You can substitute coconut sugar or maple syrup for granulated sugar, adjusting sweetness to taste.
Pumpkin pie spice can be substituted with a homemade blend of cinnamon, nutmeg, ginger, and cloves.
Overnight proofing in the fridge enhances flavor; allow dough to come to room temperature before shaping.
If using unsalted vegan butter, add a pinch of salt to the dough to balance flavors.

Prep Time: 30 minutes
Cook Time: 28 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: pumpkin dinner rolls, vegan bread, pumpkin rolls, pumpkin puree bread, soft dinner rolls, plant-based bread, fall baking