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+ servings

Vegan Cream Cheese Stuffed Pumpkin Dinner Rolls

Soft, fluffy, buttery dough stuffed with a creamy filling, these vegan cream cheese stuffed pumpkin dinner rolls are a festive hit.
Course breads, Side Dish
Cuisine American
Keyword vegan bread, vegan side dish
Prep Time 15 minutes
Cook Time 25 minutes
Rising Time x2 3 hours
Total Time 3 hours 40 minutes
Servings 16 rolls
Calories 214kcal
Author LarishaBernard


  • 4 cups bread flour, (can sub all-purpose)
  • 1 cup pumpkin puree (NOT pumpkin pie mix)
  • 1/2 cup warm non-dairy milk (between 105-100 degrees F)
  • 1/3 cup brown sugar
  • 1/4 cup vegan butter, softened, cut into tablespoons (more for brushing)
  • 1 packet instant yeast (1 packet = 2 1/4 tsp)
  • 2 tsp vanilla
  • 2 tsp pumpkin pie spice
  • 1 1/2 tsp salt
  • 8 oz vegan cream cheese
  • 16 pecans, optional


  • In a stand mixer bowl, with a paddle attachment, (or a large bowl) add flour, pumpkin puree, warm non-dairy milk, brown sugar, vegan butter, yeast, vanilla, flour, pumpkin pie spice and salt. Let blend just until mixed together, scrapping down sides if needed.
  • Switch to the dough hook, turn the mixer to medium and knead dough for about 5 to 8 minutes, until it is smooth and soft. It should pull away from the bowl. Still slightly sticky but not sticking to your hands.
  • Remove the dough ball from bowl. Grease the bowl well and then place the dough back into the bowl. Cover and let rise for 45-60 minutes or until doubled in size.
  • Prep a large baking tray (or 2 small) with parchment paper. Cut 16 pieces of food safe kitchen twine about 14" in length. Set aside.
  • Remove cover and punch down dough and split into 16 even pieces (use a scale if needed). Flatten the dough into your palm and fill it with a tablespoon size of cream cheese.
  • Use the twine to gently wrap each dough ball to create a pumpkin shape. Repeat with all pieces of dough.
    *See picture above in the post for reference.
    You want to place a dough ball in the middle of a piece of twine, then make a U-shape, twist in the middle and then go down and around twice more until you have 6 lines. Carefully tie a knot and snip any excess
    *IMPORTANT: Do not pull the string too tight. The dough will rise more and if it cuts into the dough, it could open the dough ball while in the oven.
  • Cover the dough with a towel and let proof for 45 - 60 mins or until double in size and Preheat the oven to 350F.
  • After the proof dough should be pushing against the twine. Brush lightly with vegan butter and place in the oven to bake the rolls until golden brown, about 20-25 minutes.
  • Brush the pumpkins with more melted vegan butter and push pecan halves through the middle of the tops to make stems and completely pumpkin shaped rolls.


*See post for tips, allergen information, substitutions and more!


Serving: 1roll | Calories: 214kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 302mg | Potassium: 93mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2549IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg