Pumpkin pull-apart rolls have always reminded me of family gatherings where the kitchen filled with warm aromas of bread and spiced pumpkin. The first time I baked them, I couldn’t believe how soft and fluffy the rolls turned out. They pulled apart so easily, and the buttery sage topping made them taste like pure comfort. Ready in just under two hours, these rolls bring together the best of fall baking recipes—soft, golden, and perfect for Thanksgiving dinner. If you’ve ever wanted homemade bread that feels both rustic and special, this one’s it.
If you’ve been searching for the best pumpkin pull-apart rolls or wondering how to make soft pumpkin dinner rolls at home, this recipe is for you.
Why You’ll Love This Recipe
- Buttery soft texture with a golden top
- Subtle pumpkin flavor that pairs with sweet or savory dishes
- Beginner-friendly with simple ingredients
- Perfect addition to Thanksgiving dinner rolls spread
- Easily customizable with herbs, seeds, or cheese
A Fun Bit of History
Pumpkin bread has roots in American baking traditions dating back to colonial times, when pumpkins were plentiful and used in both savory and sweet recipes. Today, versions like fluffy pumpkin rolls and pumpkin sage butter rolls remain favorites for autumn gatherings. Pull-apart style breads rose in popularity because they’re interactive and fun to serve—every roll feels freshly baked.
Ingredients for Pumpkin Pull-Apart Bread
For the Dough
- 1½ cups warm water
- 1 tbsp sugar
- 10 g (2 tsp) yeast
- 5 cups flour
- 1 tsp salt
- 1 cup pumpkin puree
- 2 tbsp softened butter
For the Sage Butter
- ¾ cup butter
- 3 tbsp sage (finely chopped)
Optional Add-Ins
- Sprinkle pumpkin seeds on top for crunch
- Add garlic powder for a savory touch
- Mix in shredded cheese for cheesy rolls
Step-by-Step Instructions
Activate the Yeast
In a stand mixer bowl, combine water, sugar, and yeast. Let stand 5 minutes until foamy.
Tip: Warm water—not hot—keeps yeast alive.
Form the Dough
Add flour and salt. Mix on low until combined. Add butter and pumpkin puree, kneading 5 minutes until dough is soft and elastic. Dough should feel slightly sticky.
First Rise
Cover and let rise for 1 hour at room temperature.
Shape the Rolls
Divide dough into 10 pieces for medium rolls. Roll into balls and place in a greased loaf pan.
Second Rise
Cover and proof for another hour while the oven preheats to 350°F (180°C).
Bake the Rolls
Mix 2 tbsp melted butter with 2 tsp sage. Bake rolls for 20–25 minutes until golden brown and hollow-sounding.
Finishing Touch
Brush warm rolls with melted sage butter. Serve with the softened butter blend.
Pro Tips for Success
- Don’t add too much flour; the dough should stay soft.
- Letting it rise fully ensures fluffy pumpkin rolls.
- For deeper flavor, roast the pumpkin puree before adding.
- Serve warm for the best pull-apart texture.
Delicious Variations
- Pumpkin Sage Butter Rolls – add extra herbs for an aromatic twist.
- Savory Pumpkin Bread Loaf – bake as one loaf instead of rolls.
- Fluffy Pumpkin Rolls with Cheese – sprinkle shredded cheddar before baking.
Serving Suggestions
These rolls shine at a holiday table. Pair them with roast turkey, hearty soups, or creamy stews. For a sweet twist, spread with honey butter. They’re as comforting as Pumpkin Streusel Muffins and as festive as Pumpkin Pecan Cobbler during fall celebrations.
Nutritional Information (Per Roll)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Carbs | 35 g |
| Protein | 5 g |
| Fat | 6 g |
| Sodium | 220 mg |
Storage & Leftovers
- Fridge: Store in airtight container for 3 days.
- Freezer: Wrap rolls individually, freeze up to 2 months.
- Reheat: Warm in oven at 325°F for 5–7 minutes.
FAQs
What are good add-ins to pumpkin bread?
Chopped nuts, dried cranberries, or chocolate chips give extra flavor.
Are you supposed to refrigerate pumpkin bread?
You don’t have to, but it stays fresher longer in the fridge.
Is it okay to eat undercooked pumpkin bread?
No. Undercooked bread can be dense and may upset your stomach. Always bake until cooked through.
Related Recipes
If you love these rolls, you’ll also enjoy Pumpkin Muffins or the cozy Pumpkin Zucchini Bread.
Now you know how to make the best pumpkin pull-apart rolls—buttery, soft, and full of cozy fall flavor. Whether you serve them for Thanksgiving or pair them with soup on a chilly night, these rolls are sure to become a seasonal favorite. Have you tried them yet? Share your twist in the comments, pass this recipe to friends, and save it for your next baking day!
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Pumpkin Pull-Apart Rolls – 7 Reasons You’ll Crave This Cozy Halloween Recipe
- Total Time: 1 hour 45 minutes
- Yield: 10 rolls 1x
- Diet: Vegetarian
Description
These soft, fluffy pumpkin pull-apart rolls are buttery, golden, and perfect for fall gatherings. Brushed with sage butter, they make an irresistible side for Thanksgiving dinner or cozy weeknight meals.
Ingredients
1½ cups warm water
1 tbsp sugar
10 g (2 tsp) yeast
5 cups flour
1 tsp salt
1 cup pumpkin puree
2 tbsp softened butter
For the sage butter:
¾ cup butter
3 tbsp sage, finely chopped
Instructions
1. In the bowl of a stand mixer fitted with a dough hook, pour the water, sugar and yeast. Allow to stand for 5 minutes until foamy.
2. Add the flour and salt and start mixing on low speed until the dough comes together.
3. Add the butter and pumpkin puree and allow to knead for 5 minutes until a soft, elastic dough is formed. The dough will be slightly sticky.
4. Cover and allow to rise for 1 hour at room temperature.
5. Divide the dough into 10 equal pieces (8 for larger rolls, 12 for smaller rolls). Roll each into a ball and place in a greased loaf pan.
6. Preheat the oven to 180°C/350°F.
7. Cover and allow to proof for another hour while the oven preheats.
8. Melt 2 tablespoons of the butter and mix with 2 teaspoons of chopped sage. In a separate bowl, mix the softened butter and remaining sage with salt and pepper.
9. Bake the rolls for 20–25 minutes until risen, golden brown, and hollow-sounding when tapped on the bottom.
10. Remove from the oven and brush with the melted butter.
11. Allow to cool for 20 minutes before serving with the sage butter.
Notes
Optional: Add pumpkin seeds, garlic powder, or shredded cheese for variations.
Best served warm with soups, stews, or holiday roasts.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 15 mg
Keywords: pumpkin pull-apart rolls, soft pumpkin dinner rolls, fluffy pumpkin rolls, savory pumpkin bread, fall baking recipe, thanksgiving dinner rolls, homemade pull-apart bread