Pumpkin-Shaped Pumpkin Dinner Rolls

Hold on to your bandwidth because this is a picture-heavy post! Today I have such a lovely recipe to share! Hey, American peeps who are celebrating Thanksgiving this week: do you know what type of dinner roll you’re going to be baking to accompany your feast? How ’bout these adorable pumpkin-shaped Pumpkin Dinner Rolls? *squeeeeee*

Pumpkin Dinner Rolls (or breakfast!)

How cute are these little guys? I love them!! The recipe that I used does call for butter, milk, and one egg, but replacing the butter and milk is a non-issue, right? Almond milk and vegan butter. Done. To replace the egg I did three things: I replaced some of the almond milk with coconut milk for extra fattiness, I mixed in some bread flour for extra binding action, and I added a little bit of turmeric powder for extra yellowness. Let me break it down precisely in case you want to make these too:

1. Instead of 3/4 cup of milk, I used 1/2 cup almond milk and 1/4 cup full-fat coconut milk.
2. I used 3 1/2 cups of regular all purpose flour and 1 1/2 cup of bread flour.
3. I added 1/8 teaspoon of turmeric powder to the dry ingredients.
4. Instead of an egg wash, I brushed melted vegan butter all over the rolls right after I poked the little holes in them.
5. I baked the rolls at 350 degrees F for 10 minutes and broiled them on low for 4 more minutes. My oven doesn’t like to brown things unless I broil them. If you decide to broil them too – watch them like a hawk!
6. As soon as they came out of the oven I brushed a little maple syrup all over them for a nice glossy finish.

Pumpkin Dinner Rolls (or breakfast!)

I actually halved the recipe, but I’m sharing my modifications as if I had made a whole recipe to keep things simple. Why don’t I just post the recipe with my modifications here? Because I would hate for anybody to assume that these unique rolls were my idea (skim-reading jumping straight to the recipe, it happens) when Holly deserves all the credit. These are not sweet like a pastry, but they do have a bit of sweetness so if you don’t like a somewhat sweet roll with your dinner you might want to cut the sugar in half. They are also excellent with a cup of hot coffee! :)

Pumpkin Dinner Rolls (or breakfast!)

Can you tell that I sprinkled a little bit of sugar on top of some of the rolls before I baked them? Delicious! Thanks for sharing the recipe, Holly!

Pumpkin Dinner Rolls (or breakfast!)
Beautiful golden crumb. *swoon*

OK, now that I’ve hogged all your bandwidth I might as well throw one more photo at you. Say hello to my little (wet) friend!

Rainy Duck


  1. Cookie says

    Thanks for the recipe; so special. How did you shape them? You mentioned poking holes in them, but I didn’t understand what you were doing. Thanks so much for your help. Best, Cookie

  2. says

    These are just the cutest things you’ve posted! I wish I had your patience in cooking/baking. I’m all about the fast and easy, but I can and do appreciate when others take the time to go that extra mile. You always do!

    • says

      Thanks, Katie! I do like fast and easy too. Sometimes all I want to do is open a can of lentils and toss them over a pile of instant mashed potatoes. Too fast and too easy? :)

  3. says

    The rolls are super cute. If I were a gluten-eater I’d be making them for Thanksgiving. I may try another time to de-glutenize them, but I already have too many untried recipes on my Thanksgiving menu to take a chance. Thanksgiving dinner should be real interesting. At least I know the cranberries will be good. :)

    • says

      I always feel like I’m going to be making someone sad when I post a recipe that cannot be easily de-glutenized. It causes me pain and my heart breaks a little when I share a recipe that can’t be enjoyed by most people. But you’re right, maybe it wouldn’t be a good idea to experiment with these on Thanksgiving day… just in case! :)

    • Virginia G says

      You know, I replaced more than half the flour with coconut flour (because I ran out of all-purpose) and it worked just fine. They were delicious! I bet they wouldn’t be too hard to completely de-glutenize.

  4. says

    These are great! I made them last year for Thanksgiving (based on Holly’s recipe) and they were a hit. I’m glad you made a vegan version. I’ll definitely be trying this out sometime!

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