Name: Pumpkin Crescent Rolls
Prep time: 60 min
Cook time: 12 min
Ingredients: 1 ½ c. pumpkin puree (slightly warmed); ½ c. warm water; 1/4 c. sugar; 3 Tbsp. softened butter (cut into pieces); 2 eggs; 1 tsp. salt; 4 c. all-purpose flour*; 1 ½ c. whole wheat flour (or additional all-purpose flour); 1 pkg instant active dry yeast; 1/4 c. melted butter (divided)

These Pumpkin Crescent Rolls are SO soft, delicious, and perfect! You’ll make these time and time again. They pair wonderfully with almost any meal! (Find more homemade bread recipes here.)

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Guest post from Brigette Shevy

I absolutely love baking. I am constantly experimenting in the kitchen with my two favorite things to make – breads and desserts. I try new recipes on a weekly basis, and I rarely make the same thing twice.

My point in mentioning this?

We love these pumpkin crescent rolls!

I have made this recipe again, and again, and again. They’re that good, folks!

When it comes to homemade rolls, it doesn’t get much better than these.

pumpkin crescent rolls in a bread basket

Ingredients for Pumpkin Crescent Rolls

1 ½ c. pumpkin puree (canned or homemade), slightly warmed
½ c. warm water
1/4 c. sugar
3 Tbsp. softened butter, cut into pieces
2 eggs
1 tsp. salt
4 c. all-purpose flour
1 ½ c. whole wheat flour (or additional all-purpose flour)
1 package instant active dry yeast
1/4 c. melted butter, divided

NOTE: if you’re worried about a pumpkin taste, let me reassure you that you actually can not taste the pumpkin in the finished rolls at all. That said, the pumpkin is there for a reason — it makes these rolls tender, soft and absolutely delicious (all while boosting your daily vitamin A intake!)

How to make Pumpkin Crescent Rolls

1. In a 2-lb bread machine (I love this one!), add all ingredients in the order listed (except 1/4 c. melted butter), or in the order recommended by your specific bread machine.

2. Run the short dough cycle.

3. On a lightly floured surface, divide dough into 2 balls.

4. Roll each ball into a 12-inch circle and brush with half the melted butter.

5. Cut each circle into 8-12 wedges.

6. Starting at long end, roll each wedge to the tip of the dough and pinch to seal.

7. Place crescent rolls on greased cookie sheets and let rise in a warm place for 30 minutes.

golden pumpkin crescent rolls on cookie sheet

8. While rolls rise, preheat oven to 375ºF.

9. Bake rolls in preheated oven for 12 minutes, or until starting to brown.

10. Brush with remaining melted butter.

11. Serve with even more butter and honey!

The finished rolls are a beautiful golden fall color – although the color varies depending on what kind of pumpkin you are using, but as mentioned above, they will not taste like pumpkin.

How to Freeze Pumpkin Crescent Rolls

These rolls freeze well — just put cooled rolls in a zip top freezer bag and pop in the freezer. You can pull out however many you want for a meal, let them defrost on the counter, and pop them in the microwave for a few seconds to reheat them.

I’ve had great success with them still being nice and soft after several days too — they really are the perfect accompaniment for soups and stews, or almost any meal!

We love these plain or slathered with butter and honey – and we even cut them in half and use them as sandwich bread (for any sandwich filling that works well on soft, light bread).

I can almost guarantee these rolls will be a new favorite food at your dinner table too!

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