Artisan Pumpkin Bread Bowls
Prep time
Cook time
Total time
Serve Fall dips, soups, or eggs in rustic Artisan Pumpkin Bread Bowls making every day feel like a party.
Recipe type: Breads and Rolls
Cuisine: American
Serves: 12 bread bowls
  • 1 cup pure pumpkin puree
  • 3 cups warm water
  • 3 teaspoon kosher salt
  • 2 teaspoon instant yeast
  • ¼ teaspoon pumpkin pie spice
  • 6 cups of flour
  1. In a large bowl,or food storage container, stir together the flour, salt, pumpkin pie spice and yeast.
  2. Add the pumpkin, water and using a Danish whisk or wooden spoon stir together until the mixture resembles a shaggy dough.
  3. Cover dough with a plastic lid or plastic wrap. Don't put the lid on tightly, just set it over the bowl and let sit at room temperature for 8-18 hours. Dough will bubble up and rise.
  4. After dough is ready, preheat oven to 450° or 425 for a convection oven.
  5. Turn the dough onto a well-floured surface and with floured hands form the dough into a ball. Cover with a light towel and let the dough rest.
  6. Spray pan with non-stick spray and sprinkle with cornmeal.
  7. Divide the dough into 12 pieces and stretch the dough and form into a round smooth ball. Cut little gashes in the sides of the ball if you'd like to give your pumpkins uneven sides. Also add a fat pretzel stem if desired.
  8. Cover and let rest until doubled in size.
  9. Place baking sheet in oven and bake rolls for 16 to 20 minutes, till brown and crusty.
  10. Remove from oven and cool.
  11. Slice the tops or lids off, remove the bread from inside the bread bowl and then fill.
Recipe by Cheery Kitchen at