Vegan Pumpkin Dinner Rolls

Why You’ll Love This Recipe

I adore how these rolls manage to be both festive and simple. The dough is easy to work with, and shaping them into pumpkins adds a fun seasonal twist that never fails to impress. They’re made with wholesome whole wheat flour, and they’re completely vegan—no eggs or dairy needed. The soft texture and slightly sweet, spiced flavor make these a standout at any fall gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Yeast Mixture

• 2¼ teaspoon active dry yeast

• ¾ cup warm water

• 1 teaspoon salt

• 1 teaspoon sugar

For the Dough

• 3 cups whole wheat flour

• 3 tablespoon essential wheat gluten

• ¾ cup pumpkin purée

• 1 teaspoon salt

• 3 tablespoon olive oil

• 1½ teaspoon pumpkin spice

Directions

I start by making the yeast mixture. In a heatproof container, I combine warm water, salt, and sugar. Then I add the active dry yeast and stir it well. I let it bloom in a warm place for about 10–12 minutes, until it becomes foamy.

In the bowl of a stand mixer, I add the wheat flour, wheat gluten, pumpkin spice, salt, and olive oil. Then I pour in the pumpkin purée and the bloomed yeast mixture.

Using the dough hook, I knead everything on medium speed for 10–12 minutes until the dough comes together smooth and soft.

Once the dough is ready, I spray the inside of my Instant Pot with non-stick spray, place the dough inside, and brush the top lightly with olive oil or cooking spray. I close the lid, set the Instant Pot to the “yogurt” function on normal mode, and let the dough rise for 60 minutes. By the end, it should be doubled in size.

Next, I transfer the dough to a baking mat, punch it down, and knead it briefly. I divide it into equal portions—7 for smaller rolls, or 5 for medium ones. I shape each portion into a smooth ball.

To create the pumpkin look, I gently tie baking twine around each ball to divide it into 8 sections. I brush them with olive oil and let them rise again in a warm spot for 1 hour.

Once risen, I bake the rolls in a preheated oven at 400°F for 18–19 minutes. After baking, I let them cool slightly before removing the twine carefully. For a festive touch, I press a dried cranberry into the center of each roll as a “stem.”

Servings and timing

This recipe makes about 7 rolls and takes approximately 2 hours and 39 minutes total:

• Prep Time: 20 minutes

• Cook Time: 19 minutes

• Proofing Time: 2 hours

Perfect for a holiday baking project or a weekend treat.

Variations

• Use different spices: Sometimes I add a bit of cinnamon or nutmeg for extra warmth.

• Try different flours: I’ve made these with a mix of whole wheat and all-purpose flour for a lighter texture.

• Add-ins: A handful of chopped nuts or dried cranberries gives the rolls some extra texture and flavor.

• Shape freely: If I’m short on time, I skip the twine and make traditional round rolls.

• Mini rolls: I divide the dough into smaller pieces to make bite-sized rolls for a party platter.

Storage/Reheating

I store the rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I warm them in a 300°F oven for 5–7 minutes or microwave for about 15–20 seconds until soft. They also freeze well—just thaw at room temperature and reheat as needed.

FAQs

Can I skip the baking twine?

Yes, I can absolutely shape them into round rolls without twine if I want to save time. They won’t look like pumpkins, but they’ll taste just as good.

What can I use instead of essential wheat gluten?

If I leave it out, the texture will be denser. I sometimes replace it with all-purpose flour for a lighter feel, though the rolls won’t rise quite as much.

Is canned pumpkin the same as pumpkin pie filling?

No, I always make sure to use pure pumpkin purée, not pie filling. The pie version has added sugar and spices that can throw off the flavor and texture of the dough.

Can I make the dough ahead of time?

Yes, I often let the dough rise once, then refrigerate it overnight. I bring it to room temperature before shaping and letting it rise again the next day.

How do I keep the twine from sticking too much?

I avoid tying it too tight and skip the egg or milk wash. Brushing the dough with a little olive oil before proofing helps keep the twine from sinking in too deep.

Conclusion

These vegan pumpkin dinner rolls are everything I want in a fall bread recipe—warm, fluffy, flavorful, and fun to make. Whether I’m serving them as a festive side or baking a batch just because, they always bring a touch of autumn to the table. And with their adorable pumpkin shape, they’re guaranteed to be a conversation starter at any gathering.