Vegetarian Pumpkin Dumplings

Easy vegetarian pumpkin dumplings

The Spruce 

  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Servings: 4 to 6 servings

Pumpkin-filled dumplings are a fun and unique recipe to serve as a Halloween party appetizer, as a vegetarian Thanksgiving entree, or as a fall dinner. Use fresh steamed or canned pumpkin puree for these vegetarian and vegan dumplings or go for a completely different squash all together. Add a sprinkle of cheese or use a vegan soy cheese and vegan margarine to keep this recipe vegan.


  • 1/2 cup pumpkin
  • Egg replacer for 1 egg
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon baking powder
  • 1/2 cup flour
  • 3 tablespoons margarine
  • Optional: 1/2 cup Parmesan cheese or vegan Parmesan

Steps to Make It

  1. Gather the ingredients.

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  2. In a large bowl, whisk together the pumpkin, egg replacer, salt, nutmeg, and baking powder.

    Whisk together
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  3. Slowly add the flour to form a soft dough.

    Add flour
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  4. Bring a large pot of water to a boil and add a bit of salt. With a wet spoon, carefully drop a teaspoon of the dough into the boiling water. Continue dropping teaspoons of dough into the water. Allow dumplings to boil for 10 to 12 minutes.

    Bring water to boil
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  5. Remove from water and drain in a colander or on paper towels.

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  6. In a large skillet over medium heat, melt the margarine. Saute the dumplings for 7 to 10 minutes, or until lightly browned.

    Saute dumplings
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  7. Sprinkle with Parmesan cheese or a vegan cheese substitute, if desired, and serve hot.