These Weight Watchers Pumpkin Dinners rolls are perfectly soft and tasty. Each roll is considerably low in WW points, at just 2 points each! This recipe is a fun and festive spin on the versatile two-ingredient Greek yogurt dough. Although it has a few more ingredients, it is just as easy, and the results are delicious.
These little dinner rolls are the perfect accompaniment for your favorite fall meals, whether it be with soup, chili, casseroles, or just a simple dinner with baked chicken and salad. The bread has such a unique look since the pumpkin gives it an orangey hue. Flavor-wise, the pumpkin taste is very subtle and not overpowering.
The rolls are plenty savory; the spices in the blend help to complement the flavors of the pumpkin. I love baking this recipe in a cast iron skillet because the bottom of the rolls become nice and crispy, and they bake so evenly. However, if you don’t have a cast-iron skillet, feel free to use another oven-safe dish.
Why You Should Try This Recipe
- So easy to make! This recipe doesn’t require any yeast, which makes it quick. You don’t need to let the dough rest nearly as long as you do with traditional dinner rolls.
- Perfect for Fall time. These pumpkin-y rolls will stand out on any table, whether you want to spruce up a weeknight meal or make them for a nice dinner party with friends.
- Low-calorie and low-fat. Each dinner roll is just 76 calories and 1.1 grams of fat.
Recipe Overview
- Serving Size: 1 roll (46g)
- Number of Servings: 8
- Time to Cook: 25 minutes
- WW Points Per Recipe: 2 WW points per roll, 17 points for the entire batch (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Weight Watchers Pumpkin Dinner Rolls
- 1 cup plus 2 tablespoons Self-rising flour
- ⅔ cup 100% Pumpkin puree
- ⅓ cup Nonfat plain Greek yogurt
- 2 tbsp butter or substitute (I used I Can’t Believe It’s Not butter, Light)
- ¼ tsp pumpkin pie spice, plus more for sprinkling
- cooking spray as needed
Instructions for making Pumpkin Dinner Rolls
- Preheat oven to 375F. In a medium bowl, combine 1 cup of flour, pumpkin puree, pumpkin pie spice, and Greek yogurt. Work with your hands until a dough forms. Gently knead the dough inside the bowl until it is smooth and not sticky. Add the last 2 tbsp of flour to the dough before transferring to a work surface.
2. Separate the dough into 8 equal portions (I used a kitchen scale). Roll each portion into a ball. If the flour absorbs and the dough is still sticky, spray your hands, the dough, or the work surface with some cooking spray, and it should help.
3. Let the dough balls rest for 10-15 minutes. Meanwhile, preheat your cast iron skillet in the oven for about 5 minutes. Once plenty hot, add 1 tbsp of butter to the pan and swirl to coat it.
4. Transfer your dough balls to the buttered cast iron skillet. Score the top of the dinner rolls if you wish, and brush them with some melted butter (reserve some butter for after baking, too).
5. Bake them for 22 to 25 minutes or until thoroughly baked. The bottom of the roll should feel hollow if you tap on it with your finger. Brush the remaining butter onto the rolls and sprinkle extra pumpkin pie spice on top. Serve with your favorite entrées.
Variations and Substitutions
- Make Bigger Dinner Rolls: If you want the rolls a bit bigger, you can portion the dough into six portions instead. I personally like the size of these little rolls because they’re ideal for serving with a whole meal and don’t necessarily need to be huge that way!
- Add Herbs or Cheese: Add shredded cheese to the dough mixture or add fresh chopped herbs such as parsley, rosemary, or thyme.
- Add Seeds: Sprinkle pumpkin seeds or sesame seeds on top before baking.
Tips and Tricks for Making Healthy Pumpkin Dinner Rolls
- Make sure the cast-iron skillet is fully preheated before you add the butter and the rolls to the pan. This promotes even baking.
- You can let the rolls rest for longer than 10-15 minutes if you want.
- If the dough is too sticky to work with, you can add 1 tbsp of flour at a time. Just remember you will need to adjust the amounts in the WW recipe builder. If it seems very soft, your Greek yogurt or pumpkin might have been watery. The dough should feel light and airy but shouldn’t be so soft that you can’t shape it.
- Make sure to use 100% pure pumpkin puree without any other ingredients added to it.
Related Recipes
Weight Watchers Pumpkin Dinner Rolls
Ingredients
- 1 cup plus 2 tablespoons Self-rising flour
- ⅔ cup 100% Pumpkin puree
- ⅓ cup Nonfat plain Greek yogurt
- 2 tbsp butter or substitute, I used I Can’t Believe It’s Not butter
- ¼ tsp pumpkin pie spice, plus more for sprinkling
- cooking spray as needed
Instructions
- Preheat oven to 375F. In a medium bowl, combine 1 cup of flour, pumpkin puree, pumpkin pie spice, and Greek yogurt. Work with your hands until a dough forms. Gently knead the dough inside the bowl until it is smooth and not sticky. Add the last 2 tbsp of flour to the dough before transferring to a work surface.
- Separate the dough into 8 equal portions (I used a kitchen scale). Roll each portion into a ball. If the flour absorbs and the dough is still sticky, spray your hands, the dough, or the work surface with some cooking spray, and it should help.
- Let the dough balls rest for 10-15 minutes. Meanwhile, preheat your cast iron skillet in the oven for about 5 minutes. Once hot, add 1 tbsp of butter to the pan and swirl to coat it.
- Transfer your dough balls to the buttered cast iron skillet. Score the top of the dinner rolls if you wish, and brush them with some melted butter (reserve some butter for after baking, too). Bake them for 22 to 25 minutes or until thoroughly baked. The bottom of the roll should feel hollow if you tap on it with your finger.
- Brush the remaining butter onto the rolls and sprinkle extra pumpkin pie spice on top. Serve with your favorite entrées.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
