These Pumpkin Dough Rolls are made with a pumpkin puree enriched dough rolled out flat, spread with a sautéed mushroom filling, and rolled up into a log before slicing into small, bite-size pinwheels.

The pumpkin gives the dough a soft orange color and a subtle sweetness that balances the earthy mushroom filling.

I make these for a fall appetizer table or as a savory snack that’s a little different from the usual bread roll.

They’re easy to slice ahead and bake right before guests arrive.

If you like savory, stuffed baked snacks like these, these are worth trying too:

Pumpkin Dough Rolls Stuffed with Mushrooms

Ingredients You’ll Need

Pure pumpkin puree adds moisture to the dough, so it needs a bit less liquid than a standard yeast dough.

Cooking the mushrooms down until most of their liquid evaporates keeps the filling from making the dough soggy once rolled.

Ingredients

3 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1/2 cup canned pumpkin puree
1/4 cup warm milk
2 tbsp granulated sugar
2 tbsp unsalted butter, melted
1 tsp salt
1 tbsp olive oil
1 lb cremini mushrooms, finely chopped
1 small onion, finely diced
2 cloves garlic, minced
1/4 cup grated parmesan cheese
1 egg, beaten, for egg wash

Directions

In a small bowl, combine the warm milk, sugar, and yeast, and let it sit for 5 to 10 minutes, until foamy.
In a large bowl, whisk together the pumpkin puree, melted butter, and salt.
Add the yeast mixture to the pumpkin mixture and stir to combine.
Gradually add the flour, mixing until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for 8 to 10 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm spot for about 1 hour, until doubled.
While the dough rises, heat the olive oil in a large skillet over medium heat.
Add the mushrooms and onion and cook for 10 to 12 minutes, stirring occasionally, until the mushrooms have released their liquid and it has mostly evaporated.
Stir in the garlic and cook for another 30 seconds, then remove from the heat and let the filling cool completely.
Once the dough has doubled, punch it down and roll it out on a floured surface into a large rectangle, about 12 by 16 inches.
Spread the cooled mushroom filling evenly over the dough, leaving a small border around the edges.
Sprinkle the parmesan cheese over the mushroom layer.
Starting from one long edge, roll the dough up tightly into a log.
Slice the log into 12 equal pieces using a sharp or serrated knife.
This one takes a bit of care, just so you know – a gentle sawing motion keeps the pinwheels from squishing flat as you cut.
Arrange the pinwheels cut-side up on a parchment-lined baking sheet, spacing them slightly apart.
Cover and let them rise for another 20 minutes.
Preheat your oven to 375°F, then brush the tops with egg wash and bake for 18 to 20 minutes, until golden brown and enjoy!

Important Recipe Notes

Cook the mushrooms until most of their liquid evaporates. Mushrooms release a surprising amount of water as they cook, and skipping this step leaves you with a soggy filling that makes the dough gummy.
Let the filling cool completely before spreading it on the dough. Warm filling can start melting the butter in the dough and make it harder to roll up cleanly.

Use a gentle sawing motion when slicing the log. Pressing straight down with a regular knife tends to flatten and squish the pinwheels instead of cutting through cleanly.
Don’t skip the second rise before baking. The pinwheels puff up a bit more and bake with a softer texture when given that extra 20 minutes.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in the oven at 350°F for the best texture.
No cremini mushrooms on hand? White button mushrooms work just as well and cook the same way.

How to Serve, Store & Customize This Recipe

Serving:

Serve these warm, straight out of the oven, as a savory appetizer or a snack alongside soup. They hold their pinwheel shape well, which makes them easy to arrange on a platter for a party.

Storage:

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for about 8 minutes, or freeze baked pinwheels for up to 2 months.

Customization:

Add crumbled cooked bacon or sausage to the mushroom filling for a heartier version, or swap the parmesan for shredded gruyere. Fresh thyme stirred into the mushrooms while they cook adds another layer of fall flavor.