Kirbie's Cravings

Pumpkin Shaped Rolls

photo of a basket of Pumpkin Shaped Rolls

Aren’t these cute?

Even though I’ve already decided on a dinner bread roll recipe for Thanksgiving, I thought I’d play around with the presentation by trying to make pumpkin shaped ones. It’s easy to do and they end up looking so festive.
photo of three pumpkin rolls on a plate
You can do this with almost any bread roll recipe. You could also choose from a variety of items to use as “stems” for the pumpkins. I used these sesame sticks that are found in some of those trail mix packs. You can also use cashews, almonds, certain kinds of crackers, etc.
photo of mixed nuts
When your bread roll recipe reaches the stage to form balls, form the balls and then use a sharp knife to cut wedges. You want these to be deep cuts as the dough still has one final rest and rise. Basically cut pieces into the ball, but leave enough in the middle so it is still one ball.
photo of the dough balls cut to resemble pumpkins
Then let the dough have its final rise, placing a plastic wrap on top. Brush some egg wash before baking and you’ll have pretty shiny pumpkin shaped rolls.
close-up photo of one roll

Pumpkin Shaped Bread Rolls

Servings: 12 rolls
Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Course: Side Dish
Cuisine: American
These rolls are so fun for Thanksgiving!


  • 1 batch one-hour dinner rolls (see note for recipe link)
  • cashews, almonds, or sesame crackers for stems


  • After dough has risen to double the size, divide into 12 sections. Roll one section in between your palms to form a smooth ball. Take a shape knife and cut wedges all the way through dough, almost like slices on a pizza pie. However, leave enough space in the middle so the ball is still one piece. Set aside on baking pan lined with parchment paper. Repeat with remaining dough, spacing about 2 inches apart.
  • Place plastic wrap over dough and let rise in warm place for 20 minutes. Preheat oven to 400°F. While dough is rising, whisk an egg into a small bowl. After dough is done rising, brush tops and sides of pumpkin dough balls with egg wash.
  • Place bread balls in oven. Bake about 15-20 minutes until golden brown and inside is fully cooked.
  • Let breads cool. Once they have finished cooling, use a sharp knife to cut a small slit in the tops of the breads and gently push the "stems" in.


I used this one-hour dinner roll recipe, but you can use almost any bread roll recipe. If you use the one-hour bread rolls recipe follow it through step 2. After step 2, follow my steps.


Serving: 1roll, Calories: 194kcal, Carbohydrates: 34.8g, Protein: 5.5g, Fat: 3.4g, Saturated Fat: 1.5g, Sodium: 202.7mg, Fiber: 1.4g, Sugar: 2.3g, NET CARBS: 33g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

8 comments on “Pumpkin Shaped Rolls”

  1. Cute as can be. Pinning and posting on FB. New following too. Give me a shout and a visit when you can.

  2. When you you put the “stems” on?

    • You put the stems on after the rolls are done baking. Slit a small hole on the top and place them in. Sorry I didn’t make that clear in the recipe.

  3. You always make the cutest things! I am so amused by how those look!!!!! 🙂

    • hehee, thanks! I was just thinking that I haven’t made something cute in a while. I’m pretty happy with how these turned out.