These pumpkin bread rolls combine roasted pumpkin puree and oregano for a beautiful autumnal loaf or individual rolls. They make an impressive addition to Fall gatherings or Halloween parties and are surprisingly simple to prepare with the step-by-step photos included.
Serve the rolls as mini sandwiches filled with prosciutto, pecorino and tomato, or dip them into a warm bowl of soup for a cozy meal. The pumpkin adds natural sweetness and a warm orange color, while dried oregano brings a fragrant, savory note. This is a must-make recipe for the season.
These little pumpkin-shaped rolls are utterly charming.
I love making a batch and filling them with cured meats and cheeses for a quick lunch. You can change the size easily—make a single large loaf shaped like a pumpkin, split the dough into six for larger rolls, or divide it into 10–12 for small bite-sized rolls. You can also experiment with spices like red pepper flakes, fennel seeds or a pinch of nutmeg for a different flavor profile.
How to make pumpkin bread rolls (step by step)
Start by removing the pumpkin skin and cutting the flesh into medium cubes. Place the pieces on a baking tray, drizzle with a little olive oil and sprinkle with salt. Roast for 15–20 minutes until tender.
Allow the pumpkin to cool, then transfer it to a bowl and blend with a hand blender or food processor until smooth to make a puree (photos 1–4).
Pour warm water over the yeast and let it sit for 5 minutes. In a large bowl combine the flour, salt and dried oregano, stirring to mix. Make a well in the center and add the yeast mixture, pumpkin puree and olive oil. Mix with a metal spoon until a rough dough forms.
Turn the dough onto a lightly floured surface and knead for about 10 minutes, adding flour as needed until the dough is smooth and elastic.
Shape the dough into a ball, then divide it in half, and cut each half into four pieces. Shape each piece into a smooth ball (photos 5–12).
How to make pumpkin shaped bread
Use a long piece of kitchen string (about 90 cm / 35.5 inches). Lay it across the center of a dough ball (photo 13), flip the ball over and cross the string in the opposite direction to form a cross (photo 14).
Repeat this crossing two more times so each quarter is divided again, creating eight segments in total. Tie the string loosely at the top and trim the ends (photos 15–17).
Arrange the individual rolls on a lined baking tray with space between them. Brush each roll lightly with olive oil, cover with baking paper and let rise for 1 hour.
Bake in a preheated oven at 200°C (400°F / gas mark 6) for 15 minutes. Remove from the oven and cut the string immediately, then allow the rolls to cool completely before slicing. Fill with your favorite sandwich ingredients—pesto, prosciutto, goat’s cheese, tomato and arugula make a delicious combination—or serve alongside soup.
If you try these Pumpkin Bread Rolls or any other recipe from the blog, please leave a rating and a comment to let me know how it went—I love hearing from you!
Step By Step Photos Above
Most of our recipes include step-by-step photos, helpful tips and sometimes video to help you get perfect results.
Pumpkin Bread Rolls
By Emily
Ingredients
- 3 cups (1.4 lbs/650g) raw pumpkin, makes 350g (1 1/2 cups) pumpkin puree
- 4 cups (17.6 oz/500g) Italian 00 flour, plus extra for dusting
- 2 teaspoons (7g) fast action dry yeast
- 3 tablespoon warm water
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 1/2 tablespoon olive oil
- Kitchen string
Instructions
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Cut the skin off the pumpkin and chop it into medium-sized cubes. Place them on a baking tray, drizzle with 1 tsp olive oil and sprinkle with a pinch of salt. Roast for 15–20 minutes until soft.
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Let the pumpkin cool, then transfer to a bowl and blitz with a hand-held blender or food processor until you have a smooth puree.
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Add warm water to the yeast and let sit for 5 minutes. In a large bowl combine flour, salt and oregano. Make a well, add the yeast, pumpkin puree and 1 tbsp olive oil, then mix with a metal spoon until a rough dough forms.
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Turn onto a lightly floured surface and knead for 10 minutes, adding more flour if needed, until the dough is smooth and elastic.
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Shape into a ball, divide in half, then cut each half into four pieces and shape each into a ball.
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Place the kitchen string across the center of a dough ball, flip it over and cross the string in the opposite direction to make a cross, then flip back. Repeat two more times to create eight segments, tie loosely and trim the ends.
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Arrange rolls on a lined tray, brush with olive oil, cover and leave to rise for 1 hour.
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Preheat oven to 200°C/400°F/gas mark 6. Bake for 15 minutes, remove and cut the string immediately. Let cool completely before slicing and serving.
Notes
- Type 00 flour can be substituted with all-purpose flour.
- Step-by-step photos are available in the recipe post.
- Prep time includes 1 hour rising time.
Helpful Info for All Recipes
- I recommend extra virgin olive oil for best flavor unless otherwise noted.
- All vegetables are assumed medium unless stated otherwise.
- Recipes are tested using a fan (convection) oven.
- Nutrition is calculated automatically and should be used as an approximation.
Nutrition
Nutrition information is approximate and automatically calculated.