Pumpkin Parker House Rolls Recipe

If you’re on the hunt for a warm, tender, and delightfully soft bread with a cozy hint of autumn, these Pumpkin Parker House Rolls are about to become your new favorite. Perfect for holiday tables or any cozy dinner, they boast a light, fluffy texture and just the right touch of pumpkin spice, making every bite feel like a comforting hug. With their golden crust brushed in melted butter and a drizzle of honey, these rolls turn simple dinner bread into an irresistible treat.

Ingredients You’ll Need

Getting the right balance of ingredients is key to achieving those dreamy Pumpkin Parker House Rolls. Each component plays a special role—from the soft pumpkin enriching the dough’s color and flavor, to the yeast lending that tender rise, and the warm spices wrapping everything in fall-inspired comfort.

• ½ cup warm water: Activates the yeast and helps create the perfect dough consistency.
• 2¼ teaspoons active dry yeast (1 package or 7g): The magic agent that makes your rolls rise and become fluffy.
• ⅓ cup brown sugar: Adds sweetness with its rich molasses undertone.
• 1½ cups lukewarm milk: Moistens the dough for a tender crumb and enhanced richness.
• 6 tablespoons unsalted butter, melted: Infuses richness and keeps the rolls soft.
• 2 large eggs, beaten: Provides structure and helps with a beautiful golden color.
• ½ cup canned pumpkin: Brings moistness, subtle sweetness, and that gorgeous pumpkin hue.
• 1½ tablespoons pumpkin pie spice: The flavor heart of these rolls with warm, cozy spices.
• 1½ teaspoons salt: Balances sweetness and enhances the overall flavor.
• 6 to 8 cups all-purpose flour: The foundation for structure, added gradually to get just the right dough texture.
• Topping ingredients: 4 tablespoons unsalted butter melted, 2 teaspoons flaked salt, and 4 tablespoons honey—to finish the rolls with a buttery, slightly sweet glaze and just a hint of saltiness.

How to Make Pumpkin Parker House Rolls

Step 1: Activate Your Yeast

Start by combining warm water, yeast, and a teaspoon of the brown sugar in a medium bowl. Let it sit for 10 to 15 minutes until it becomes frothy and bubbly—that’s the yeast waking up, ready to do its magic.

Step 2: Combine Wet Ingredients

Attach your dough hook to the mixer and add the yeast mixture to the bowl. Pour in the lukewarm milk, melted butter, beaten eggs, pumpkin, and the remaining brown sugar. Stir it together so all the flavors start mingling beautifully.

Step 3: Add Spice, Salt, and Flour

Mix in the pumpkin pie spice and salt for that signature warmth. Then gradually add 4 cups of flour, mixing on a medium-low speed. Keep adding flour half a cup at a time, until your dough pulls away from the sides but stays slightly tacky. I found 6 ½ cups works perfectly. Knead the dough using your stand mixer for about 5 minutes for a smooth, elastic texture.

Step 4: First Rise

Spray a large bowl with cooking spray and shape your dough into a ball. Place it in the bowl, spray the top with cooking spray, then cover with plastic wrap or a damp towel. Find a warm, draft-free spot and let the dough rise for about 1½ hours or until it’s doubled in size. For a speedy rise, try putting it in a turned-off oven preheated to 200°F.

Step 5: Shape the Rolls

Once risen, punch down the dough to release trapped air. Roll it onto a lightly floured surface into a 12×16-inch rectangle. Cut this into 32 equal rectangles, about 2×3 inches each. Brush each piece with melted butter, fold each rectangle in half, and place them smooth side up in a greased 9×13-inch baking pan.

Step 6: Second Rise and Bake

Cover your assembled rolls again and let them rise for another 30 minutes until doubled. Preheat your oven to 350°F. Before baking, brush the rolls with the remaining melted butter and sprinkle flaked salt on top for a perfect balance of flavor and texture. Bake for 20 to 25 minutes until golden brown and irresistible.

Step 7: Finishing Touches

Right out of the oven, drizzle some warm honey over the rolls for an extra glossy sweetness. Serve them warm to fully enjoy their soft, fluffy texture and that wonderful pumpkin-spiced aroma.

How to Serve Pumpkin Parker House Rolls

Garnishes

Simple yet stunning garnishes elevate these rolls beautifully. A sprinkling of flaky sea salt adds crunch and contrast to the sweet honey glaze, while a light brush of melted butter before serving keeps them irresistibly moist and shiny.

Side Dishes

These rolls are such a versatile delight that they pair wonderfully with hearty soups like butternut squash or creamy chicken pot pie. They’re also perfect alongside roasted vegetables or a generous spread of buttery mashed potatoes, rounding out any comfort-food feast.

Creative Ways to Present

For a festive flair, arrange the rolls in a circular wreath shape and place a small bowl of honey butter in the center for dipping. You can also toss baked rolls with herb-infused melted butter before serving for a savory twist that surprises the taste buds.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Pumpkin Parker House Rolls in foil or place them in an airtight container to keep their softness intact. Stored at room temperature, they stay fresh for up to 2 days, making them perfect for snacking or last-minute meals.

Freezing

These rolls freeze beautifully. Once baked and cooled, freeze them in a zip-top bag for up to 3 months. When you’re ready to enjoy, thaw them overnight in the fridge or on your countertop.

Reheating

To reheat, wrap the rolls in foil and warm them in a 350°F oven for about 10 minutes until heated through and soft. For a quick fix, microwave individually wrapped rolls for 15–20 seconds—just be careful not to dry them out.

FAQs

Can I substitute canned pumpkin with fresh pumpkin?

Absolutely! Roasted and pureed fresh pumpkin works wonderfully in this recipe; just ensure it’s well strained to avoid excess moisture that could alter the dough’s consistency.

What if I don’t have pumpkin pie spice on hand?

No worries—mix cinnamon, nutmeg, ginger, and a pinch of cloves or allspice to create a similar blend. This keeps the rolls bursting with classic fall flavor.

Can I make these rolls without a stand mixer?

Yes! You can knead the dough by hand on a floured surface for about 10 minutes. It requires a bit more elbow grease but the results are just as delightful.

How do I know when the rolls are done baking?

Look for a golden brown color on top and a hollow sound when you tap the bottom. They should also feel light and springy to the touch.

Is it okay to use instant yeast instead of active dry yeast?

Yes, instant yeast works perfectly. Just add it directly with the dry ingredients and skip the proofing step, which simplifies the process even further.

Final Thoughts

Once you try these Pumpkin Parker House Rolls, they’ll become a go-to for your gatherings and cozy meals. Their fluffy texture, subtle pumpkin spice flavor, and buttery finish make every bite pure comfort. I can’t wait for you to bake a batch and share them with loved ones – they truly make the season that much brighter.