Recipe
Quick Pumpkin Bread Rolls (No Yeast)
Soft, fluffy pumpkin bread rolls made without any yeast! This quick and easy recipe uses baking powder for a fast rise, perfect for a last-minute side dish or snack.
Ingredients
Method
15 mins prep18 mins cook33 mins total
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking powder, brown sugar, pumpkin pie spice, and salt.
In a separate medium bowl, mix together the pumpkin puree, milk, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Do not overmix; the dough will be sticky.
Drop rounded spoonfuls of dough (about 1/4 cup each) onto the prepared baking sheet, about 2 inches apart. You should get about 12 rolls.
Bake for 15-18 minutes, or until the rolls are golden brown and a toothpick inserted into the center comes out clean.
Let the rolls cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm.
Notes
Ensure you are using 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
For a richer flavour, you can brush the tops of the rolls with melted butter as soon as they come out of the oven.
Store leftover rolls in an airtight container at room temperature for up to 3 days.
About this recipe
Enjoy the warm, comforting flavours of fall with these delightful pumpkin bread rolls. They have a tender, cake-like crumb and are subtly spiced with classic pumpkin pie spices. Perfect alongside a hearty soup, as a dinner roll, or simply enjoyed warm with a pat of butter, they are a family-friendly treat that everyone will love.
The best part about this recipe is its simplicity. Since it uses baking powder instead of yeast, there's no need for kneading or waiting for the dough to rise. You can have these rolls mixed, baked, and ready to serve in under 35 minutes, making them an ideal choice for busy weeknights or spontaneous gatherings.
