2-Ingredient Pumpkin Rolls

These 2-ingredient pumpkin rolls are soft, fluffy, and made with just pumpkin puree and self-rising flour. No eggs, no yeast, no complicated steps. Just a quick, cozy bread that’s perfect for fall dinners or holiday tables.

If you’re craving homemade dinner rolls but don’t have time or energy for a complicated dough, these pumpkin rolls are the answer. No rise time, no fancy equipment. Just mix, shape, and bake. If you’re looking for more easy fall baking ideas, you should also try this easy 2-ingredient pumpkin spice cake.

These pumpkin bread rolls are definitely on the basic side when it comes to flavor, but that’s part of the charm. The mild pumpkin taste and tender texture make them a great side for soups, stews, or just about anything.

Serve them warm from the oven with a pat of salted butter or—better yet—cinnamon honey butter. Simple, satisfying, and almost too easy.

Ingredient Notes

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Pumpkin Puree: Use canned 100% pure pumpkin, with no added sugar or spices. The only ingredient should be pumpkin. Or you could certainly make homemade pumpkin puree if you are feeling ambitious.
• Self-Rising Flour: This is the key to getting fluffy pumpkin dinner rolls without yeast. It already includes leavening and salt.
• Salt (optional): While self-rising flour already has some salt, you can add ¼ teaspoon of fine sea salt to boost the flavor or if you like a saltier roll.

How to Make Pumpkin Rolls

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: Mix ingredients in a bowl until a soft dough forms. You can use a stand mixer to make easy work of it, but good old wooden spoon or spatula will work as well.

Step 2: Knead on a floured surface for about 1 minute, or until it comes together.

Step 3: Divide into 10 equal pieces and shape into balls.

Step 4: Bake as directed below until puffed and lightly golden brown on the bottom. Serve warm with a pat of butter.

Storage

These pumpkin dinner rolls are best fresh, but also reheat beautifully.

Room Temperature: Store in an airtight container for up to 2 days.

Refrigerator: Rolls keep well in the fridge for up to 4 days.

Freezer: Freeze baked rolls in a single layer, then transfer to a freezer-safe bag. Reheat directly from frozen or thaw first.

Reheat: Warm in the microwave (about 10 seconds) or oven (300°F) until soft and heated through.

Additions and variations to try

• Sweet Pumpkin Rolls: Add 1 Tbsp brown sugar and a dash of pumpkin pie spice or cinnamon to the dough.
• Savory Herb Rolls: Add 1 tsp dried rosemary or thyme to the dough.
• Golden top: Brush with milk before baking.

More Pumpkin Recipes

• Pumpkin Fluff Dip
• No Bake Pumpkin Pie
• Chocolate Chip Pumpkin Bread
• Pumpkin Lush
• Pumpkin Pancakes with Cream Cheese