Pumpkin garlic knots are homemade rolls that are soft, fluffy, and a little sweet. The color is perfect for holiday dinners.
One pumpkin recipe I knew I had to make this year are these pumpkin garlic knots. I love the softness and sweetness the pumpkin brings to these bread rolls.
I made a version last year that I enjoyed, but I wanted to try another recipe out this year. I liked these also. The knots came out soft and fluffy and a little bit sweet. You can taste the pumpkin flavor though it is subtle. The outside is coated with garlic and oil, adding a little savory flavor to the rolls.
- Warm water– it should be about 100°F
- Active dry yeast
- Bread flour
- Canned pumpkin puree
- Olive oil
- Garlic powder
- Chopped garlic
- Chopped fresh parsley
Pour the warm water into a stand mixer and sprinkle the yeast over the top. Let it sit for about 10 minutes to activate the yeast.
Add in the flour, honey, two tablespoons of olive oil, and pumpkin puree, and then mix with the dough hook for about 10 minutes at medium speed. The dough is ready when it’s elastic and pulls away from the sides of the bowl.
Lightly oil a large mixing bowl and place the dough in it. Cover the bowl with a damp towel or plastic wrap and leave it to rise for about one hour or until it’s almost double in size.
Divide dough into 14 pieces. Roll out each piece of dough into a rope about nine inches long. Tie the rope into a knot, and then tuck the ends into the center, one in front and one underneath.
Place knots on a baking sheet lined with parchment paper, about one inch apart. Bake them at 425°F for about 12 to 15 minutes or until they are golden on top.
While the knots are baking, mix butter, olive oil, garlic powder, and chopped garlic in a bowl and microwave the mixture for about one minute. Once it’s warmed, stir to combine.
Toss the warm pumpkin garlic knots in the garlic butter mixture (or you can use a pastry brush to brush them with the mixture). Garnish the rolls with parsley for serving.
I really liked these. FH didn’t like them as much as I did. He preferred the regular plain garlic knots. If you like pumpkin though, I think you’ll like these as much as I did.
More Homemade Rolls
- Homemade Rosemary Bread Knots
- 2 Ingredient Pumpkin Bread Rolls
- Keto Parker House Rolls
- Honey Bread Rolls
- Garlic Knots
Pumpkin Garlic Knots
- 1 cup warm water about 100°F
- 2 1/4 tsp active dry yeast
- 3 1/2 cups bread flour
- 2 tbsp honey
- 1/2 cup canned pumpkin puree
- 2 tbsp olive oil
- 1 tsp salt
For the Garlic Coating
- 1 tbsp olive oil
- 1 1/2 tbsp butter
- 1 tsp garlic powder
- 1 clove fresh garlic chopped
- 2 tsp fresh parsley chopped
- For the dough: Pour the warm water into a mixing bowl of stand mixer and sprinkle the yeast across the surface. Let sit about 10 minutes.
- Add in the flour, honey, 2 tsbp olive oil and pumpkin puree.
- Using the dough hook attachment, mix at low to medium speed for about 10 minutes until the dough is elastic and pulls away from the bowl easily.
- Lightly oil another large bowl and put your dough ball inside it. Cover with a damp towel or plastic wrap and let rise for about 1 hour; or until nearly doubled in size
- Preheat oven to 425°F. Divide dough into 14 pieces. Roll out each piece of dough into a rope about 9 inches long. Tie the rope into a knot, and then tuck the ends into the center, one in front and one underneath.
- Place knots on baking sheet lined with parchment paper, about 1 inch apart. Bake about 12-15 minutes until they turn golden brown on top.
- While the knots are baking, mix all the garlic coating ingredients into a bowl (except parsley) and microwave for about 1 minute. Stir ingredients together.
- When knots are done, toss them into the garlic mixture to coat. Then sprinkle with fresh chopped parsley
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.