As the chilly autumn air settles in, I found myself craving a cozy, festive meal that brings a playful twist to a family favorite. That’s when I discovered the idea of pizza-stuffed pumpkins—mini sugar pumpkins hollowed out (or dough shaped like pumpkins) and filled with gooey cheese, savory toppings, and all the fun of a pizza in pumpkin form! It’s a sweet little seasonal surprise that turns dinner into something memorable.
Why You’ll Love This Recipe
I love this recipe because it blends two comfort classics—pizza and pumpkin—into one delightful dish. The pumpkin (or pumpkin-shaped dough) gives it visual fun and an autumn vibe, while the familiar flavors of ricotta, mozzarella, Parmesan and marinara keep it warm and crave-worthy. I also appreciate how customizable it is: you can add meat, vegetables, different cheeses, or make it vegetarian or gluten-free with just a few tweaks. It’s great for gathering around the table, sharing a warm meal with family or guests, and making dinner feel like a little celebration.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For about 16 small stuffed pumpkin-dough balls:
16 (1-inch-long) thin pretzel sticks (to serve as “pumpkin stems”)
Marinara sauce, for serving
Directions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine ricotta, mozzarella, Parmesan, salt and pepper. Cover and refrigerate until ready to use.
Cut the biscuit dough into 16 equal pieces. Roll each piece into a ball, then gently flatten into a 3½- to 4-inch round.
Place about 2 teaspoons of the cheese mixture in the center of each dough round. Bring the sides together, pinch to seal, and gently press down on the dough so the bottom is flat. Transfer to a parchment-lined baking sheet.
For each ball, cut a piece of kitchen twine long enough to wrap and loosely tie into 6-8 “segments” like a pumpkin (do not tie too tightly or the dough will crack when baking). Repeat for all pieces. Refrigerate the shaped dough for about 20 minutes.
Bake the dough “pumpkins” until golden brown, about 15–20 minutes.
While baking, melt the butter in a small saucepan over medium-low heat, add the garlic, parsley and paprika and cook until the garlic is fragrant and slightly browned (about 1–2 minutes). Let the garlic butter cool slightly.
Remove the dough pumpkins from the oven, brush with the garlic-butter mixture, then transfer to a wire rack. Carefully remove the twine. Insert a pretzel stick into the top of each to serve as a stem.
Serve warm, with the marinara sauce on the side for dipping.
Servings And Timing
Total time: approximately 45 minutes (about 15 minutes prep + 20 minutes refrigeration + 15–20 minutes bake)
Yield: Makes about 16 mini pumpkin-dough stuffed bites (serves ~8 if two per person, or ~16 as individual appetizers)
Serving suggestion: 1 or 2 per person as a fun appetizer, or 3-4 per person if paired with salad for a light meal.
Variations
Meaty delight: Add cooked pepperoni or sausage to the cheese mixture for a heartier version.
Veggie boost: Include chopped spinach or bell peppers in the filling to up the nutrition and add color.
Cheese lovers: Swap in different cheeses like gouda or feta for a unique twist.
Spicy kick: Mix in crushed red pepper flakes or diced jalapeños for heat.
Gluten-free: Use gluten-free dough in place of the biscuit dough.
Sweet twist: Add a dash of pumpkin spice or nutmeg into the filling to play up the seasonal theme.
Nutty texture: Fold in toasted pine nuts or walnuts for crunch in the filling.
Storage/Reheating
Fridge: Store any leftovers in an airtight container in the fridge for up to 3-4 days. Make sure they are fully cooled before sealing to prevent sogginess.
Freezer: You can freeze the unbaked stuffed dough balls (before tying with twine) for up to 1 month. Wrap tightly in plastic wrap and foil to avoid freezer burn. When ready to bake, you may need to add a few extra minutes to the baking time from frozen.
Reheating: Preheat your oven to 350°F (175°C) and reheat for about 10-15 minutes or until warmed through and crisp on the outside.
FAQs
What type of pumpkins should I use for this recipe?
In this version I’m using biscuit dough shaped into “pumpkins.” If you prefer real pumpkins, you can hollow out small sugar pumpkins (about 4‐6″ in diameter), stuff them with the cheese mixture and bake.
How can I store any leftovers?
Store leftovers in an airtight container in the fridge for up to 3–4 days. Let them cool completely before sealing to preserve texture. Reheat in the oven for best results.
Can I freeze these stuffed pumpkins?
Yes — whether using dough or real pumpkins, you can freeze before baking (preferably unbaked) for up to 1 month. Wrap tightly and when ready to bake, add a few minutes to the bake time if starting from frozen.
What if the dough is too thick or too thin?
If the dough is too thick, it may not cook through properly; if too thin it could tear and the filling might leak. Aim for about ¼-inch thickness when forming the rounds.
Are there any dietary considerations?
Yes — you can adapt for different dietary needs. Use gluten-free dough for a gluten-free version. For dairy‐free or vegan diets, substitute dairy‐free cheeses and check that your dough is vegan if necessary.
Conclusion
I absolutely recommend giving this pizza-stuffed pumpkin dish a try — it brings together the cozy, comforting flavors of pizza with a festive twist that’s perfect for autumn or any family dinner looking for something a bit special. The ability to customize means I can tailor it to what I have on hand or what my guests prefer. Whether for a Halloween gathering or just a fun weeknight dinner, it’s a creative, flavorful and satisfying meal.
Fun and festive pizza-stuffed pumpkin-shaped dough bites filled with a cheesy ricotta mixture and served with marinara, perfect for autumn gatherings or cozy dinners.
Total Time:45 minutes
Yield:16 stuffed dough bites
Ingredients
2 cups (16 oz) ricotta cheese
1 cup shredded mozzarella
½ cup finely grated Parmesan
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 (16.3 oz) tube biscuit dough
4 tablespoons unsalted butter
1 garlic clove, finely chopped
2 teaspoons finely chopped fresh parsley
½ teaspoon paprika
16 thin pretzel sticks (1-inch long)
Marinara sauce, for serving
Instructions
Preheat oven to 350°F (175°C).
In a bowl, mix ricotta, mozzarella, Parmesan, salt, and pepper. Cover and refrigerate.
Cut biscuit dough into 16 equal pieces, roll each into a ball, then flatten into a 3½- to 4-inch round.
Place 2 teaspoons of cheese mixture in the center of each round. Pinch the sides to seal and flatten the bottom.
Wrap each dough ball with kitchen twine to form pumpkin-like segments. Refrigerate for 20 minutes.
Bake for 15–20 minutes until golden brown.
While baking, melt butter in a saucepan, add garlic, parsley, and paprika. Cook 1–2 minutes until fragrant.
Brush baked pumpkins with garlic butter, remove twine, and insert pretzel sticks as stems.
Serve warm with marinara sauce for dipping.
Notes
Add cooked sausage or pepperoni for a meatier option.
Mix in vegetables like spinach or peppers for added nutrition.
Use different cheeses like gouda or feta for variety.
Substitute gluten-free or vegan ingredients as needed.
Freeze unbaked stuffed dough balls for make-ahead convenience.
