Tear into some soft sourdough pumpkin spice dinner rolls at a holiday dinner or a fall brunch.

These are delicious, light, but not too sweet to be served as dinner rolls.

Learn how to make these cute rolls in this post as well as some of my baking tips to keep them soft.

Ingredients to make Soft Sourdough Pumpkin Spice Dinner Rolls

Here is the basic formula to make this delicious bread:

Stiff Starter (Levain):
- 40g active starter* (2 tablespoons)
- 50g water (3 T. and 1 t.)
- 100g all-purpose flour (2/3 cup)
For the Dough:
- 180g of the now active stiff starter or levain prepared (use all of it)
- 150 grams warm milk (1/2 cup and 1 T.)
- 150 grams pumpkin puree (make sure you are using a pumpkin puree, not a pumpkin pie filling that has added ingredients) (1/2 cup and 2 T.)
- 50 grams brown sugar (1/4 cup packed)
- 300 grams bread flour or all-purpose flour (2 cups)
- 80 grams whole wheat flour** (about 1/2 cup)
- 7 grams salt (1 teaspoon)
- 1 tablespoon pumpkin pie spice (or ½ tablespoon cinnamon powder, 1 teaspoon dry ginger powder, ½ teaspoon ground nutmeg, ⅛ teaspoon clove powder)
- 1 egg
- 42 grams unsalted butter, softened (3 tablespoons)
Egg Wash:
- 1 egg
- Dash of salt
- 2 teaspoons of water
For topping:
- 6 pecans, halved

Ingredient Notes:

*Using discard is okay, but preferable that it has been recently refreshed within the past week. Older sourdough discard will have too much acid and will weaken the health of the new levain or stiff starter.

**You can use all white flour in place of the whole wheat flour, however the dough will be more sticky. If using all white flour, I highly recommend choosing bread flour rather than all-purpose for better dough development and less stickiness.

Tools needed to make Sourdough Pumpkin Spice Dinner Rolls

Some recommended equipment to make the process easier:

Kitchen food scale
Large Bowl or stand mixer
Rounded plastic dough scraper
Bench Knife also known as a Bench Scraper for dividing dough
optional: 4-qt Cambro container for bulk fermentation
optional: Flour duster shaker
Plastic wrap
Whisk
Pastry brush
Parchment Paper
Stainless Steel Baking Sheets
Spray bottle
Silicone Oven Mitts
Cooling Rack

See the full list of my recommended essentials here: Amazon idea list of Sourdough Essentials (see affiliate disclosure)

Have a limited budget? This post outlines the absolute essentials so you don’t have to break the bank to get started plus some hacks to get along without all the “right tools”: Beginners’ Guide to Sourdough Bread Baking Tools on a Budget

How does Sourdough improve soft dinner rolls?

Sourdough breaks down the gluten in flour during the long fermentation process making the dough more digestible. As these rolls ferment, that same process of fermentation is making the final sourdough pumpkin dinner rolls more digestible and healthier.

The flavor that develops during long sourdough bulk fermentation also means that this recipe uses less sugar than other versions made with commercial yeast.

If you’ve been baking with sourdough for a while, another benefit you may have noticed is how sourdough bread has a better shelf life than breads made with commercial yeast.

The sourdough acts like a natural preservative.

Steps to Making Your Sourdough Pumpkin Spice Dinner Rolls

Prepare the Stiff Sourdough Starter

In order to make this recipe, you’ll need to make a stiff sourdough starter or levain.

So 6-12 hours (at least 6-8 hours in warmer months, 10-12 in cooler months) before you make your dough, mix together 100 grams of all-purpose flour (2/3 cup) and 50g water (3 T. and 1 t.) with 40 grams of sourdough starter (about 2 T.) in a small bowl.

Cover with plastic wrap and let this sit at room temperature to become active for 6-12 hours.

Once it is more than doubled in volume, puffy, and has an aerated appearance, it is ready to use.

For more information on sourdough starters, see these posts:

Ingredient Prep for Sourdough Pumpkin Spice Dinner Rolls

It will help your dough prep run more smoothly if you prep your ingredients.

Get your items out and ready along with your tools.

The first ingredient you’ll need to prepare is the milk.

Whenever milk is called for in a bread recipe, you should scald it for best results.

Measure out more milk than the recipe calls for (about 180 grams or 2/3 cup) into a small pot and heat over medium heat until steam is rising off the milk and you can begin seeing the proteins on the bottom of the pot.

Remove from heat and pour the milk into a glass measuring carafe to cool to no more than 100 degrees F before adding it to the dough when needed.

Mixing the Dough for the Sourdough Pumpkin Dinner Rolls

Once your stiff starter or levain is active, it’s time to mix up the dough.

When mixing an enriched bread dough, there are the following stages: Scaling, Initial Mix, Kneading

Scaling

Place a large mixing bowl or a stand mixer bowl on a kitchen scale. Add 150 grams of the scalded milk, pumpkin puree and brown sugar. Followed by the active stiff starter.

Use a spoon to break the starter apart before adding the dry ingredients (bread flour, whole wheat flour, salt, and spices).

Give the ingredients 3 to 5 stirs then add the egg.

Initial Mix

Mix the ingredients together using a spoon or a dough hook attachment, if using a stand mixer. Be sure to check under the dough and the sides of the dough for dry flour as you mix.

Kneading

Once the dough is no longer sticking to the sides of the bowl and is becoming strong and elastic, add the softened butter.

Knead the butter into the dough until it is completely incorporated and the dough is smoother and can be formed into a dough ball.

Place your dough into a dough bin or a clean bowl and cover with plastic wrap.

Bulk Fermentation (First rise)

This enriched dough will take 3 to 6 hours at room temperature.

It’s important to note that the added sugar from the apple cinnamon spice mixture will slightly speed up the rate of fermentation during bulk and proofing.

To evaluate when the bulk fermentation is complete, see this post: How to tell when sourdough is done with bulk fermentation.

Shaping

Once the dough has doubled in volume and has a smooth appearance, it’s time to shape it.

The shaping process for this recipe includes: Prepare Baking Sheets, Dividing, and Final Shaping

Prepare Baking Sheets

You may be able to fit all 12 pumpkin rolls onto a single baking sheet, but most likely, you’ll need two.

Line the baking sheets or baking trays with parchment paper.

Dividing the Dough

Place dough on a lightly floured surface.

Divide the dough into 12 equal pieces. Divide by weight (about 83 grams each) or by quartering dough and dividing each quarter into three pieces to create 12 total.

Final Shaping

Flour the work surface. Take a piece of dough and roll under hands into a rope shape.

The rope should be about 16 inches long. Make a loop on one third of the rope leaving a short 2 to 3 inch section and a long 5 to 6 inch section.

Take the long section of rope and wrap it around the loop 2 to 3 times until length is gone, then tuck end under the roll.

Take the short section of the rope from the other side and wrap it around the loop once to bring the ends together under the roll. Press ends under roll to seal shape.

Place pumpkin shape onto parchment lined baking sheet.

Repeat with the rest of the pieces of dough.

Rolls should be spaced with at least 3 inches between them, use another parchment lined baking sheet if you run out of room.

Cover the rolls with plastic wrap.

Proofing

Let the shaped dough rise at room temperature for 2 to 4 hours until the rolls are nearly doubled in volume.

Test the proof by poking one of the rolls. If the indentation remains, its time to preheat the oven.

See these posts for more information on proofing:

Baking Sourdough Pumpkin Dinner Rolls

To bake these rolls, you’ll need to preheat, egg wash the rolls, and finally bake!

Preheat

Preheat the oven to 375 degrees F.

Egg Washing

Whisk egg wash ingredients together.

Use a pastry brush to brush the egg wash over the tops of the rolls.

Brush the entire surface of the pumpkin rolls and in the crevices.

Baking the Rolls

Place rolls into oven and use spray bottle to quickly spray walls of oven with water for an extra blast of steam.

Close oven and bake 18 to 20 minutes. Color will darken slightly and inner temperature should be at least 180 degrees F.

Topping

While the rolls are baking, take pecans and cut in half, lengthwise.

These will become the decorative “stems” for the pumpkin rolls.

Place pecan halves upright in the center of the rolls after baking.

Cooling

Transfer the sourdough pumpkin rolls to a wire rack to cool.

Rolls are ready to enjoy once they are cool enough to handle or after 30 minutes of cooling.

Serving Suggestions for Pumpkin Sourdough Rolls

These are so irresistible, especially when they are still warm.

As soon as I can grab one without burning myself, that’s when I love to serve these.

You and your guests will enjoy savoring these pull-apart rolls at the table.

These are a fun, festive add to a holiday dinner but also delicious on their own.

Enjoy these soft rolls with butter, pumpkin butter, apple butter, or honey.

Tips for the Sourdough Pumpkin Spice Dinner Rolls

Use fresh spices for the best flavor. Ground spices only last 1-2 years.
If your pumpkin puree is too watery, place a mesh strainer in a bowl lined with paper towels and let the excess water drain out for 5 to 10 minutes.
The dough consistency during shaping will determine how well the shapes come out in the final bake. If the dough is too sticky or wet, use a little more flour.
If storing the rolls, use a piece of bread in the storage container to help the rolls stay soft. The piece of bread will become hard and stale but the rolls will not! Works with cookies and other bakes too!

FAQs

Can I use store-bought pumpkin puree?
- Yes, store-bought pumpkin puree works well.
What can I substitute if I don’t have all the spices?
- Allspice is a good substitute for clove. If you don’t have clove or allspice, use more of the cinnamon, nutmeg, and ginger. Cinnamon, ginger, and nutmeg are essential to getting that fall spice flavor. If that is not essential to you, cardamom would give a nice flavor.
How do I keep the rolls soft if I’m not serving them immediately?
- Let the rolls cool completely and then store in an airtight container. Add a piece of bread with the rolls to add extra insurance that the rolls will stay soft.

Savor Sourdough Fall Flavors

Share the Goodness

How are you planning to serve these? I’d love to hear about your ideas!

Please share this recipe with a friend who loves sourdough and fall recipes.

After you try it, send me a note, leave a review comment, or tag me on facebook or instagram @livingbreadbaker

Just getting started with sourdough?

A competent guide transforms sourdough baking from overwhelming to uncomplicated and fun!

Get My Free Quick Start Sourdough Guide: Learn the key terms and concepts in sourdough baking, including the differences between active sourdough starter and sourdough discard, and how to care for your starter.

Time Planning Help for Sourdough Baking

The #1 need for sourdough bakers is help with time planning, so I created a resource for you.

Sourdough Time Planning Workbook: Perfect for new or experienced bakers, this workbook includes 8 templates ready to fill in and a baking journal. The templates cover 4 different ways to make classic sourdough country breads, 3 time planning worksheets for enriched sourdough bread depending on serving time target, and a blank template. The baking journal goes over baker’s percentages and how to take notes on your sourdough bakes.

Get a free sample of the workbook: Use this sourdough time planning worksheet sample to simplify your baking.

Living Bread Baker posts mentioned

What is a sourdough starter?

How to Know When your Sourdough Starter is Ready (8 signs)

When is sourdough bulk fermentation finished?

When is sourdough finished proofing?

What does overproofed sourdough bread (or dough) look like?

Pumpkin Spice Scones made with Sourdough Discard

Sourdough Pumpkin Shaped Boules

Pumpkin Rolls (Sourdough)

Sourdough Kanelbullar (Swedish Cinnamon Cardamom Knots)

Easy Sourdough Cinnamon Rolls Recipe (Soft and Fluffy)

Right Away Sourdough Discard Pumpkin Spice Waffles

Shop this post

4-qt Cambro container

Food scale

Parchment baking sheets

FREE Sourdough Quick Start Guide

Sourdough Time Planning Workbook

My Intro. to Sourdough online course

My sourdough starter

Breadtopia live starter

Cultures for Health starter

Sourdough Time Planning Workbook & Baking Journal

This post contains affiliate links. Read my policy here.

Print Recipe

Soft Sourdough Pumpkin Spice Dinner Rolls (Pumpkin-shaped)

Author: Jenny Prior

Ingredients

Stiff Starter (Levain):

40 g active starter* 2 tablespoons
50 g water 3 T. and 1 t.
100 g all-purpose flour 2/3 cup

For the Dough:

180 g of the now active stiff starter or levain prepared use all of it
150 grams warm milk 1/2 cup and 1 T.
150 grams pumpkin puree make sure you are using a pumpkin puree, not a pumpkin pie filling that has added ingredients (1/2 cup and 2 T.)
50 grams brown sugar 1/4 cup packed
300 grams bread flour or all-purpose flour 2 cups
80 grams whole wheat flour** about 1/2 cup
7 grams salt 1 teaspoon
1 tablespoon pumpkin pie spice or ½ tablespoon cinnamon powder, 1 teaspoon dry ginger powder, ½ teaspoon ground nutmeg, ⅛ teaspoon clove powder
1 egg
42 grams unsalted butter softened (3 tablespoons)

Egg Wash:

1 egg
Dash of salt
2 teaspoons of water

For topping:

6 pecans halved

Instructions

6-12 hours (at least 6-8 hours in warmer months, 10-12 in cooler months) before you make your dough, mix together 100 grams of all-purpose flour (2/3 cup) and 50g water (3 T. and 1 t.) with 40 grams of sourdough starter (about 2 T.) in a small bowl. Cover with plastic wrap and let this sit at room temperature to become active for 6-12 hours. Once it is more than doubled in volume, puffy, and has an aerated appearance, it is ready to use.
Measure out more milk than the recipe calls for (about 180 grams or 2/3 cup) into a small pot and heat over medium heat until steam is rising off the milk and you can begin seeing the proteins on the bottom of the pot. Remove from heat and pour the milk into a glass measuring carafe to cool to no more than 100 degrees F before adding it to the dough when needed.
Place a large mixing bowl or a stand mixer bowl on a kitchen scale. Add 150 grams of the scalded milk, pumpkin puree and brown sugar. Followed by the active stiff starter. Use a spoon to break the starter apart before adding the dry ingredients (bread flour, whole wheat flour, salt, and spices). Give the ingredients 3 to 5 stirs then add the egg.
Mix the ingredients together using a spoon or a dough hook attachment, if using a stand mixer. Be sure to check under the dough and the sides of the dough for dry flour as you mix.
Once the dough is no longer sticking to the sides of the bowl and is becoming strong and elastic, add the softened butter. Knead the butter into the dough until it is completely incorporated and the dough is smoother and can be formed into a dough ball. Place your dough into a dough bin or a clean bowl and cover with plastic wrap.
This enriched dough will take 3 to 6 hours at room temperature.
Line two baking sheets or baking trays with parchment paper.
Place dough on a lightly floured surface. Divide the dough into 12 equal pieces. Divide by weight (about 83 grams each) or by quartering dough and dividing each quarter into three pieces to create 12 total.
Flour the work surface. Take a piece of dough and roll under hands into a rope shape. The rope should be about 16 inches long. Make a loop on one third of the rope leaving a short 2 to 3 inch section and a long 5 to 6 inch section. Take the long section of rope and wrap it around the loop 2 to 3 times until length is gone, then tuck end under the roll. Take the short section of the rope from the other side and wrap it around the loop once to bring the ends together under the roll. Press ends under roll to seal shape. Place pumpkin shape onto parchment lined baking sheet.
Repeat with the rest of the pieces of dough.
Rolls should be spaced with at least 3 inches between them, use another parchment lined baking sheet if you run out of room. Cover the rolls with plastic wrap.
Let the shaped dough rise at room temperature for 2 to 4 hours until the rolls are nearly doubled in volume. Test the proof by poking one of the rolls. If the indentation remains, it is time to preheat the oven.
Preheat the oven to 375 degrees F.
Whisk egg wash ingredients together. Use a pastry brush to brush the egg wash over the tops of the rolls. Brush the entire surface of the pumpkin rolls and in the crevices.
Place rolls into oven and use spray bottle to quickly spray walls of oven with water for an extra blast of steam. Close oven and bake 18 to 20 minutes. Color will darken slightly and inner temperature should be at least 180 degrees F.
While the rolls are baking, take pecans and cut in half, lengthwise. These will become the decorative “stems” for the pumpkin rolls. Place pecan halves upright in the center of the rolls after baking.
Transfer the sourdough pumpkin rolls to a wire rack to cool. Rolls are ready to enjoy once they are cool enough to handle or after 30 minutes of cooling.

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