These 1-Hour Pumpkin Chocolate Chip Rolls are the perfect fall treat. So quick to make, filled with spiced pumpkin and chocolate and drizzled with a 2-minute simple icing!
My favorite thing about these delicious pumpkin chocolate chip rolls, besides how delicious they are, is how fast they come together. They only take about an hour from scratch to hot out of the oven, ooey gooey icing in your mouth. Seriously! I think treats like this are the BEST!
HOW TO MAKE PUMPKIN CHOCOLATE CHIP ROLLS:
To get started, mix warm water, yeast, and sugar together until dissolved. Then add an egg, pumpkin puree, and oil. Whisk until combined.
Next, add the flour and salt, mixing it until all the dry ingredients are incorporated. Once incorporated,
Dump it onto a floured surface and knead an additional cup of flour into the dough. This will take a minute or two. This helps build the gluten and gives these pumpkin rolls a lovely texture.
Once the dough has been kneaded for a minute or two, Set it aside to rest and raise. About 20 minutes. I like to use this downtime to make a simple vanilla icing. These rolls would also be fabulous with a creamy cream cheese frosting.
2-MINUTE SIMPLE ICING:
This icing is so fast, simple, and tastes really good. It’s made with powdered sugar, milk, and almond or vanilla extract. Seriously, so easy! It only takes about 2 minutes to make. That’s what I call fast and simple.
Back to the pumpkin chocolate chip rolls.
SPICED PUMPKIN CHOCOLATE CHIP FILLING:
Once the icing is made move onto the pumpkin filling. This filling has pumpkin, sugar, and cinnamon.
Once the dough has rested for about 20 minutes, it’s time to roll it out. I like nice big, thick rolls. With that said, roll the dough until it’s about 3/4 inch thick, spread with the pumpkin spice filling mixture, and sprinkle with mini (or regular) chocolate chips.
You can use the chocolate flavor you prefer, dark, milk or semi sweet.
Carefully rolling from one side until a long tube or roll forms. The easiest thing I have found to cut the rolls with is a piece of floss. It will make your rolls stay nice and round. These rolls were about an inch to an inch and quarter thick.
Cover and let rise for another 10 minutes or so.
Once they have rested for about 10 minutes they are ready for a heat wave. Bake the pumpkin chocolate chip rolls at 350 degrees F. for about 20 minutes or until the tops are browned and middle’s cooked through.
ALL DONE!
Don’t they just look awesome?!?!
You can drizzle or drench them with icing (or cream cheese frosting if you prefer). Either way, you really can’t go wrong.
What’s your favorite fall pumpkin recipe?
LOOKING FOR MORE PUMPKIN RECIPES? TRY ONE OF THESE!
- Maple Pumpkin Bars
- Pumpkin Cheesecake Bars (with walnut crust)
- Leftover Halloween Candy Pumpkin Bread
- 21+ Pumpkin Desserts
- Cake Mix Pumpkin Cheesecake Bars
HERE’S THE FULL PRINTABLE RECIPE. ENJOY!
1-Hour Pumpkin Chocolate Chip Rolls
These 1-Hour Pumpkin Chocolate Chip Cinnamon Rolls are the perfect fall. Filled with spiced pumpkin, chocolate chips and drizzled with a simple 2-minute icing!
Ingredients
Pumpkin Dough:
- 1 cup warm water
- 1/4 cup sugar, about 25g
- 2 tablespoons instant yeast
- 1/3 cup oil
- 1 egg
- 7 1/2 ounces pumpkin puree, (1/2 a 15oz can)
- 4 1/2 cups flour, about 540g + more for rolling
- 1 teaspoon salt
- 1 cup chocolate chips, whatever size and flavor you prefer
Pumpkin Filling:
- 7 1/2 ounces pumpkin puree, (1/2 a 15oz can)
- 2/3 cup sugar
- 2 tablespoons pumpkin spice or cinnamon
Simple Icing:
- 2 cups powdered sugar
- 3-5 tablespoons milk or cream, less if you want the icing to be more like a frosting
- 1/4 - 1 teaspoon vanilla or almond extract, start with less and add more to taste because some flavorings and extracts are stronger than others
Instructions
Pumpkin Dough:
- In a large bowl, add warm water. Add sugar and yeast. Mix until dissolved.
- Add oil, egg, and pumpkin puree.
- Mix in 3 1/2 cups flour and salt until dough forms. The dough will be quite sticky at this point.
- Pour the dough onto floured surface kneading in the remaining 1 cup flour. Knead for 1-2 minutes until all the flour has been absorbed. The dough will be tacky but should not be sticky. Place back in bowl, set in warm place to rest and rise for 15 minutes.
- Roll dough out into a regtangle that is about 3/4 inch thick. The rectangle should be about 12 inches by 16-18 inches. This will allow you to cut 12 rolls, each being about 1 1/2 inches thick.
- Spread with pumpkin filling and sprinkle with chocolate chips.
- Carefully roll up. Using floss or string, cut 12 rolls that are about 1 1/2 inches thick then place on a greased cookie sheet.
- Cover and let rest/rise in warm place for about 10 to 15 minutes.
- Bake at 350F for about 22 to 25 minutes or until a thermometer in the center of the roll reach 195F or higher. If temping make sure it is in the dough and not the filling.
- Let cool before drizzling or frosting with the icing.
Pumpkin Filling:
- Mix pumpkin puree, sugar, and cinnamon together. Set aside until filling is needed.
Simple Icing:
- Mix powdered sugar, milk (or cream), and extract together. Set aside until ready to frost.
Notes
Add additional milk or cream to icing if a thinner, pourable icing is desired.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 486Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 19mgSodium: 205mgCarbohydrates: 86gFiber: 4gSugar: 45gProtein: 8g
O.P. 11.16.17 Updated: 9.2.21
Love this recipe❤️. Looks so yummy?
Thank you!
Sweetrolls were amazing. My icing was a little dry. Had to add about 1/2 cup butter to make it flow. Are you sure there isnt a missing ingredient in the icing?
I’m so glad you left a comment. The sugar quantity was incorrect. Thank you for the heads up and I’m glad you enjoyed this recipe.
These turned out absolutely beautifully!! Thank you so much for the recipe! 😀
So glad you liked them! Thanks for sharing 🙂