Easy, fall-inspired Gluten-Free Pumpkin Rolls are an excellent addition to any meal! Whip them up any ol’ day, or enjoy them with family on holidays. This recipe includes instructions for dairy-free pumpkin rolls as well!
If you’re a fan of dinner rolls and haven’t tried pumpkin rolls yet, you’re in for a treat!
Pumpkin rolls are just as enticing as regular rolls, but they include the bonus addition of pumpkin puree, a touch of sugar (I use maple sugar) and cinnamon and nutmeg to give off cozy fall feels.
No need to worry if you don’t have experience baking rolls (or any baking experience) – these gluten-free pumpkin rolls are super straightforward and easy to make.
You don’t need to worry about overworking the dough since they are gluten-free, and there are no fancy maneuvers you need to be aware of.
Because you don’t need to worry about overworking gluten-free dough (since there is no gluten to ruin), you can easily use a stand mixer to make these rolls. That’s what I do! It takes far less time and is a more goof-proof method for getting a perfect result.
Truth: When I set out to make this recipe, I was aiming for biscuits.
While these rolls are absolutely delicious and an amazing replacement for regular rolls, they bear no resemblance to biscuits because they don’t have that light, flaky texture. Soft and fluffy, for sure…just not flaky.
That said, those of you who love both rolls and biscuits (or bread in general) will get a kick out of these!
Let’s chat about the ingredients!
Ingredients for Gluten-Free Pumpkin Rolls:
Gluten-Free All-Purpose Flour: I always use Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour, but there are many like-brands out there that will yield an identical result.
Maple Sugar (or Coconut Sugar or Cane Sugar): A touch of sweetness goes a long way in making this carb experience that much more delicious! Use any granulated sweetener, or skip it altogether if you’d like. I use maple sugar or coconut sugar for a lower-glycemic option.
Baking Powder & Baking Soda: The leavening agents! These ingredients help with the rise and also keep the rolls held together.
Cinnamon, Nutmeg, Sea Salt: Cinnamon and nutmeg bring some additional fall essence to the pumpkin rolls, and sea salt enhances all of the flavors.
Butter: That all-star ingredient that makes a roll taste nice and buttery. Because we’re using pumpkin puree in these rolls, we need far less butter than what one would use in normal rolls. This doesn’t detract from the flavor, but lowers the fat content, which may be a nice win!
For a dairy-free version, use 4 tablespoons of cold coconut oil. Be sure to chill the coconut oil in the refrigerator for several hours before you use it, as it must be very cold 🙂
Pumpkin Puree: Pumpkin puree not only adds that delightful fall flavor to these rolls, but it serves as moisture to help bring everything together. As mentioned above, the addition of pumpkin means we don’t need to use as much butter for the rolls.
Full-Fat Canned Coconut Milk (or Buttermilk): Adding liquid and some fat, full-fat canned coconut milk or buttermilk provides some sultry flavor to the rolls.
Let’s bake some gluten-free pumpkin rolls!
How to Make Gluten-Free Pumpkin Rolls:
Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
Add the flour, sugar, baking powder, baking soda, ground cinnamon, nutmeg, and sea salt to a mixing bowl (the dry ingredients) or a stand mixer and mix until well combined.
Add in the chilled chopped butter and mix until the mixture is crumbly and coarse.
In a small bowl, stir together the pumpkin puree and coconut milk (or buttermilk) until combined. Pour this mixture into the mixer and beat until the dough comes together and everything is combined.
Form a ball out of the dough then press into a disc shape and place on the parchment-lined baking sheet OR simply scoop mounds of dough onto the baking sheet for rustic looking rolls.
In a small bowl, whisk together the egg and butter until well beaten. Brush this mixture over the roll dough.
Note: If you don’t care about a glazed top, you can skip the egg wash – the rolls will still be amazing!
Bake the rolls for 18 to 20 minutes or until golden-brown and cooked through.
Can I Make These Dairy-Free?:
You can absolutely make these gluten-free pumpkin rolls dairy-free as well. To do so, simply swap the butter for 4 tablespoons (¼ cup) of very cold coconut oil and proceed as normal.
Can I Use Regular Flour?:
If you don’t follow a gluten-free diet, you can easily make these rolls using regular all-purpose flour. Simply make the swap and use all the same measurements and instructions!
That’s it! Everything you need to make the best pumpkin rolls to share during the fall and winter months and beyond!
I hope you enjoy these autumn delights!
More Roll Recipes:
- Almond Flour Dinner Rolls
- Keto Rolls with Coconut Flour
- Sweet Potato Rolls with Maple Bacon Glaze
- Dairy-Free Gluten-Free Cinnamon Rolls
- Gluten-Free Bacon Cheddar Biscuits
Pumpkin rolls for all our carb needs!
Gluten-Free Pumpkin Rolls
- 2 cups gluten-free all-purpose flour
- ¼ cup maple sugar, coconut sugar, or brown sugar
- 2 ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg, optional
- ½ tsp sea salt
- ¼ cup unsalted butter, very cold and chopped
- ¾ cup canned pumpkin puree
- ⅓ cup full-fat canned coconut milk or buttermilk
For Brushing the Rolls:
- 1 egg
- 1 Tbsp melted butter (or avocado oil or buttermilk)
- Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Add the flour, sugar, baking powder, baking soda, ground cinnamon, nutmeg, and sea salt to a mixing bowl or stand mixer (the dry ingredients) and stir until well combined.
- Add in the chilled chopped butter and mix until the mixture is crumbly and coarse.
- In a small bowl, stir together the pumpkin puree and coconut milk (or buttermilk) until combined. Pour this mixture into the mixer and beat until the dough comes together and everything is combined.
- Form a ball out of the dough then press into a disc shape and place on the parchment-lined baking sheet OR simply scoop mounds of dough onto the baking sheet for rustic looking rolls.
- In a small bowl, whisk together the egg and butter until well beaten. Brush this mixture over the roll dough.
- Bake the rolls for 18 to 20 minutes or until golden-brown and cooked through.
Nutrition InformationYield 8 Serving Size 1 of 8
Amount Per Serving Calories 221Total Fat 7gCarbohydrates 36gFiber 2gSugar 5gProtein 3g