Pizza-Stuffed Pumpkins Recipe

• Ricotta Cheese: Adds creamy richness that balances the melted mozzarella perfectly.
• Mozzarella Cheese: Brings the classic stretchy, gooey pizza feel.
• Parmesan Cheese: Gives a nutty, savory sharpness that lifts the filling.
• Kosher Salt: Essential for seasoning the cheeses just right.
• Freshly Ground Black Pepper: Adds a subtle kick that enhances overall flavor.
• Pillsbury Grands Southern Homestyle Biscuits: The biscuit dough forms the soft, pillowy pumpkin exterior—store-bought saves so much time here.
• Unsalted Butter: For that golden, garlicky glaze on top.
• Garlic: Freshly chopped for fragrant, savory notes in the butter.
• Fresh Parsley: Adds a pop of color and herbaceous brightness.
• Paprika: Gives a smoky warmth and lovely color to the butter glaze.
• Pretzel Sticks: Thin, long ones make perfect pumpkin stems for that adorable finishing touch.
• Marinara Sauce: The perfect tangy dip that pairs beautifully with the cheesy pumpkins.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

One of the things I love about this Pizza-Stuffed Pumpkins Recipe is how easy it is to adapt to your tastes. Don’t be afraid to experiment with different cheeses or add-ins to make it your own.

• Cheese Swap: I’ve tried adding shredded cheddar or spicy pepper jack for a sharper, bolder taste that my family goes crazy for.
• Meat Lovers: Toss in some cooked, crumbled sausage or pepperoni bits inside the ricotta mixture for a heartier snack.
• Herb Variations: Fresh basil or oregano mixed into the filling adds a nice Italian twist when parsley isn’t around.
• Gluten-Free: Substitute your favorite gluten-free biscuit dough to keep this recipe on the inclusive side.

How to Make Pizza-Stuffed Pumpkins Recipe

Step 1: Make the Cheesy Filling

Start by combining ricotta, shredded mozzarella, Parmesan, salt, and pepper in a medium bowl. I like to cover it and chill it while I get the biscuit dough ready—it helps the mixture set, making it easier to fill the dough rounds. This mixture is the heart of the flavor, so don’t rush it!

Step 2: Prepare the Biscuit Dough

Cut each biscuit into 16 pieces, then roll each piece into a ball and flatten into discs about 3 1/2 to 4 inches wide. Don’t worry if they aren’t perfect rounds—homemade charm counts here! Try to keep them even so the pumpkin shapes bake up nicely.

Step 3: Fill and Shape Your Pumpkins

Place about a tablespoon of the cheese mixture in the center of each dough round. Bring up the edges, pinch them together tightly to seal in the filling, and gently press the bottom so they sit flat. I found that chilling these on a tray for 20 minutes before baking helps them hold their pumpkin shape better.

Step 4: Tie Each Dough Ball to Look Like a Pumpkin

This is the fun (and adorably tricky) part! Using kitchen twine in three directions around each dough ball, tie it loosely like you’re wrapping a tiny gift. Don’t pull the twine too tight or it might cut into the dough as it bakes. Trust me—I learned this the hard way the first time!

Step 5: Bake to Golden Perfection

Bake your pumpkin-shaped pockets at 350°F until they turn a gorgeous golden brown—usually around 15 minutes. Keep an eye on them the first time you bake so you can adjust for your oven’s quirks. The biscuits should be just cooked through and lightly browned.

Step 6: Make the Garlic Butter Glaze

While the pumpkins bake, melt butter in a small pot over medium-low heat and toss in garlic, parsley, and paprika. Stir until the garlic is fragrant and slightly browned, about 1-2 minutes. Then let it cool slightly while you finish up the pumpkins.

Step 7: Brush and Add Pretzel Stems

Right after the pumpkins come out of the oven, brush them generously with that flavorful garlic butter—it really seals in moisture and adds extra yum. Remove the kitchen twine carefully once the butter sets a bit, then poke a pretzel stick in the top of each pumpkin to create cute “stems.”

Step 8: Serve with Warm Marinara

I always serve these with a side of warm marinara sauce for dipping—trust me, the tangy sauce cuts through the richness of the cheese beautifully. Plus, dipping adds that extra layer of pizza authenticity sure to impress your guests.

How to Serve Pizza-Stuffed Pumpkins Recipe

Garnishes

I like to sprinkle a little extra chopped fresh parsley on top for a pop of green color. Sometimes, a pinch of red pepper flakes can add a nice kick if you’re serving friends who like a little heat. For a festive touch, grated Parmesan on top right before serving amps up the cheesiness.

Side Dishes

These pumpkins pair beautifully with a crisp green salad dressed with balsamic vinaigrette, or alongside roasted autumn vegetables like Brussels sprouts or butternut squash. If you want to keep things super cozy, a bowl of creamy tomato soup on the side takes this meal to the next level.

Creative Ways to Present

For Halloween or Thanksgiving, serving these on a wooden platter with little gourds and mini pumpkins around adds a festive vibe. I’ve also placed them in a shallow basket lined with parchment paper, arranging the pretzel stems sticking out for an irresistibly cute harvest-themed display.

Make Ahead and Storage

Storing Leftovers

Any leftovers store well in an airtight container in the fridge for up to 3 days. I recommend removing the pretzel sticks before storing to keep them crisp. When I’ve saved leftovers, reheating keeps them cozy and melty without an oven reset.

Freezing

I’ve frozen unbaked stuffed pumpkins on a tray first, then transferred them to a freezer bag. When ready to bake, thaw in the fridge overnight and follow the baking steps. It’s a great way to prep ahead without losing quality!

Reheating

To keep them from getting soggy, I reheat leftover pumpkins in a 350°F oven for about 8-10 minutes until warmed through and slightly crisped on the outside. Microwave heating tends to make the biscuit dough a bit chewy, so I stick with the oven if I can.

FAQs

Final Thoughts

Every time I make this Pizza-Stuffed Pumpkins Recipe, it feels like I’m serving up a little bite of happiness wrapped in cheesy goodness. It’s one of those recipes that sparks joy—not just from the taste but from the whole experience of making and sharing these cute, delicious treats. I can’t recommend it enough if you want to impress friends or simply enjoy a comforting snack that captures the season’s spirit. Give it a try and watch everyone’s faces light up!

If you’re like me and love a little whimsy in your cooking, this Pizza-Stuffed Pumpkins Recipe is going to become a fall favorite. It’s like merging two of my very favorite comfort foods—pizza and pumpkin—into one adorable, delicious bite. The cheesy, garlicky filling inside a tender biscuit “pumpkin” shell is surprisingly easy to pull off, and it’s always a hit whether I’m serving a casual game night crowd or a festive family gathering.

What I adore most about this Pizza-Stuffed Pumpkins Recipe is how fun and interactive it is. You’ll find that everyone loves the little pretzel stick “stems” poking out of these cheesy muffins, and serving them with warm marinara sauce just seals the deal. It’s a cozy, creative twist that makes for a great appetizer or snack when the weather starts to turn crisp.

Ingredients You’ll Need

The magic of this Pizza-Stuffed Pumpkins Recipe comes from combining fresh cheeses and ready-made dough for quick assembly. Each ingredient contributes to flavors and textures that make each “pumpkin” truly special.

• Ricotta Cheese: Adds creamy richness that balances the melted mozzarella perfectly.
• Mozzarella Cheese: Brings the classic stretchy, gooey pizza feel.
• Parmesan Cheese: Gives a nutty, savory sharpness that lifts the filling.
• Kosher Salt: Essential for seasoning the cheeses just right.
• Freshly Ground Black Pepper: Adds a subtle kick that enhances overall flavor.
• Pillsbury Grands Southern Homestyle Biscuits: The biscuit dough forms the soft, pillowy pumpkin exterior—store-bought saves so much time here.
• Unsalted Butter: For that golden, garlicky glaze on top.
• Garlic: Freshly chopped for fragrant, savory notes in the butter.
• Fresh Parsley: Adds a pop of color and herbaceous brightness.
• Paprika: Gives a smoky warmth and lovely color to the butter glaze.
• Pretzel Sticks: Thin, long ones make perfect pumpkin stems for that adorable finishing touch.
• Marinara Sauce: The perfect tangy dip that pairs beautifully with the cheesy pumpkins.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

One of the things I love about this Pizza-Stuffed Pumpkins Recipe is how easy it is to adapt to your tastes. Don’t be afraid to experiment with different cheeses or add-ins to make it your own.

• Cheese Swap: I’ve tried adding shredded cheddar or spicy pepper jack for a sharper, bolder taste that my family goes crazy for.
• Meat Lovers: Toss in some cooked, crumbled sausage or pepperoni bits inside the ricotta mixture for a heartier snack.
• Herb Variations: Fresh basil or oregano mixed into the filling adds a nice Italian twist when parsley isn’t around.
• Gluten-Free: Substitute your favorite gluten-free biscuit dough to keep this recipe on the inclusive side.

How to Make Pizza-Stuffed Pumpkins Recipe

Step 1: Make the Cheesy Filling

Start by combining ricotta, shredded mozzarella, Parmesan, salt, and pepper in a medium bowl. I like to cover it and chill it while I get the biscuit dough ready—it helps the mixture set, making it easier to fill the dough rounds. This mixture is the heart of the flavor, so don’t rush it!

Step 2: Prepare the Biscuit Dough

Cut each biscuit into 16 pieces, then roll each piece into a ball and flatten into discs about 3 1/2 to 4 inches wide. Don’t worry if they aren’t perfect rounds—homemade charm counts here! Try to keep them even so the pumpkin shapes bake up nicely.

Step 3: Fill and Shape Your Pumpkins

Place about a tablespoon of the cheese mixture in the center of each dough round. Bring up the edges, pinch them together tightly to seal in the filling, and gently press the bottom so they sit flat. I found that chilling these on a tray for 20 minutes before baking helps them hold their pumpkin shape better.

Step 4: Tie Each Dough Ball to Look Like a Pumpkin

This is the fun (and adorably tricky) part! Using kitchen twine in three directions around each dough ball, tie it loosely like you’re wrapping a tiny gift. Don’t pull the twine too tight or it might cut into the dough as it bakes. Trust me—I learned this the hard way the first time!

Step 5: Bake to Golden Perfection

Bake your pumpkin-shaped pockets at 350°F until they turn a gorgeous golden brown—usually around 15 minutes. Keep an eye on them the first time you bake so you can adjust for your oven’s quirks. The biscuits should be just cooked through and lightly browned.

Step 6: Make the Garlic Butter Glaze

While the pumpkins bake, melt butter in a small pot over medium-low heat and toss in garlic, parsley, and paprika. Stir until the garlic is fragrant and slightly browned, about 1-2 minutes. Then let it cool slightly while you finish up the pumpkins.

Step 7: Brush and Add Pretzel Stems

Right after the pumpkins come out of the oven, brush them generously with that flavorful garlic butter—it really seals in moisture and adds extra yum. Remove the kitchen twine carefully once the butter sets a bit, then poke a pretzel stick in the top of each pumpkin to create cute “stems.”

Step 8: Serve with Warm Marinara

I always serve these with a side of warm marinara sauce for dipping—trust me, the tangy sauce cuts through the richness of the cheese beautifully. Plus, dipping adds that extra layer of pizza authenticity sure to impress your guests.

How to Serve Pizza-Stuffed Pumpkins Recipe

Garnishes

I like to sprinkle a little extra chopped fresh parsley on top for a pop of green color. Sometimes, a pinch of red pepper flakes can add a nice kick if you’re serving friends who like a little heat. For a festive touch, grated Parmesan on top right before serving amps up the cheesiness.

Side Dishes

These pumpkins pair beautifully with a crisp green salad dressed with balsamic vinaigrette, or alongside roasted autumn vegetables like Brussels sprouts or butternut squash. If you want to keep things super cozy, a bowl of creamy tomato soup on the side takes this meal to the next level.

Creative Ways to Present

For Halloween or Thanksgiving, serving these on a wooden platter with little gourds and mini pumpkins around adds a festive vibe. I’ve also placed them in a shallow basket lined with parchment paper, arranging the pretzel stems sticking out for an irresistibly cute harvest-themed display.

Make Ahead and Storage

Storing Leftovers

Any leftovers store well in an airtight container in the fridge for up to 3 days. I recommend removing the pretzel sticks before storing to keep them crisp. When I’ve saved leftovers, reheating keeps them cozy and melty without an oven reset.

Freezing

I’ve frozen unbaked stuffed pumpkins on a tray first, then transferred them to a freezer bag. When ready to bake, thaw in the fridge overnight and follow the baking steps. It’s a great way to prep ahead without losing quality!

Reheating

To keep them from getting soggy, I reheat leftover pumpkins in a 350°F oven for about 8-10 minutes until warmed through and slightly crisped on the outside. Microwave heating tends to make the biscuit dough a bit chewy, so I stick with the oven if I can.

FAQs

Final Thoughts

Every time I make this Pizza-Stuffed Pumpkins Recipe, it feels like I’m serving up a little bite of happiness wrapped in cheesy goodness. It’s one of those recipes that sparks joy—not just from the taste but from the whole experience of making and sharing these cute, delicious treats. I can’t recommend it enough if you want to impress friends or simply enjoy a comforting snack that captures the season’s spirit. Give it a try and watch everyone’s faces light up!