Jessica Vogl

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If you’re looking for a good baking project — a nice weekend bake, or for the upcoming Thanksgiving holiday — these pumpkin-shaped dinner rolls are perfect! You could really do this with any dinner rolls recipe, but of course, making them pumpkin rolls in the shape of pumpkins is the most fun!

To be upfront, this is not the easy way to make dinner rolls, and it’s a bit time-consuming. But they are supremely cute and very holiday-appropriate, so consider yourself forewarned!

As always, I do include a few affiliate links in this post for products I truly use and love. This just means that if you make a purchase after clicking one of those links, I’ll earn a little money (at no cost to you) to keep the kitchen up and running, which I promise to use to create more fun content like this! One of those affiliates is with Amazon, which requires a very clear disclosure: as an Amazon Associate, I earn from qualifying purchases. If you have any questions about affiliates, please reach out!

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What kitchen equipment you need to get started

There isn’t a lot of equipment needed, but a few things you just can’t skip:

• Kitchen twine: this is one of the most important parts of making these rolls. You’ll need regular kitchen twine, or you can use other twine you might have (sometimes for gift wrapping). A few things to call out: don’t use any twine that has plastic in it. If you’re using something that you typically use for gifts, it may have a silver or gold thread running through it. That’s typically plastic and will melt in the oven! Also, use a thinner rather than thicker twine — this will help you get the shape you’re looking for. I use this Regional Wraps Natural Cooking Twine.
• Baking sheets: a classic, but you’ll need 2 good baking sheets. I like these Cuisinart 17-inch Baking Sheets.
• Parchment paper or silpat mats: both will work. I personally really like Silpat mats because they’re sturdy and you can wash and reuse them! These are also a really great gift for any bakers you know (especially if you’re pairing them with new baking sheets, because they come in a variety of different sizes).

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Ingredients for pumpkin-shaped dinner rolls

The star of this show is the pumpkin! You can use canned pumpkin (of course), but if you want to go the extra mile, try making your own pumpkin purée! You can find my recipe for making your own pumpkin purée here.

Other than the pumpkin, you will need:

• Instant yeast: not the same as active dry yeast, so make sure you’re using the right one!
• Brown sugar: you could use dark or light brown sugar, or substitute for your sweetener of choice
• Almond milk (or other milk of your choice): I make a dairy-free version so use almond milk, but you can use any milk of your choosing.
• Pumpkin purée: best if you make your own!
• A few pantry staples such as cinnamon, nutmeg, ginger, salt, flour and eggs

Making the pumpkin shape

Once your dough has completed the first rise, you’ll divide it into 16 individual rolls. Roll them in your hand or on the countertop to create the roll shape with the crease on the bottom.

For each roll, you’ll need four 10-inch pieces of kitchen twine. Soak them in vegetable oil to make them easier to remove from the rolls. Place the four pieces of twine in a star shape, overlapping in the center. Add your sage leaf (if using), face-side down (remember you will turn these rolls over — you’re working from the bottom).

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Add your dough ball to the center, with the crease side up (again, remember you’re working from the bottom, so the side that is on the countertop will be the top of the roll). Take the opposite ends of each string, and pull tight across the roll, then tie a knot.

I find that pulling until the roll is fairly cinched (you actually want to be squeezing the dough) gives the best look and the most “pumpkin-esque” shape. Also, a little irregularity looks good here, so don’t worry about making each perfectly spaced, or perfectly tied.

You can also tie them more loosely just so they’re touching the dough without constricting. The dough will continue to rise, and you’ll have more of a smooth shape.

Repeat with all strings.

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Gather the ends of the strings and cut off the excess. Turn over and you now have your roll! The bottom of the roll with the tied ends doesn’t need to be beautiful — you won’t see this side.

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Once they’re all tied, you’ll let them rise again, then brush with eggwash and you’re ready to bake!

Pumpkin-Shaped Dinner Rolls FAQ

Can I use any recipe to make these rolls?

Yes, you can use any dinner rolls recipe and tie them in this shape!

What if I don’t have any fresh sage?

You can skip the sage, if you like, or use another herb! This would also work well with rosemary or thyme.

Is this a good recipe to make with kids?

Yes, because of the cuteness, but honestly, I find this to be quite time-consuming for kids, and also requires some pretty fine motor skills that might be challenging. If you’re looking for a good pumpkin recipe to try with kids, I’d recommend my Pumpkin Sage Soft Pretzels! They’re easy, quick to make, and very forgiving!

How do you remove the strings once the rolls are baked?

One baked, use small scissors to cut the strings on the top of the roll. Then flip the roll over, and pull the strings out one at a time. The goal is to pull the strings straight out rather than pulling down the sides / tearing the dough. Remember, the bottom of the rolls don’t need to be pretty – you won’t see them!

How should you store the rolls?

My favorite way: eat them right away! Of course, homemade rolls are best fresh, but you can also keep them in an airtight container at room temperature for several days. If needed, pop them in the microwave for a few seconds before eating to make them soft again.

I’ve included my recipe for Pumpkin-Shaped Dinner Rolls below — I hope you enjoy! And if you try baking them, I’d love to hear how it turns out!