Pizza-Stuffed Pumpkins Recipe

I absolutely love how this Pizza-Stuffed Pumpkins Recipe turns out—it’s like the perfect mashup of comfort food and festive charm all in one bite. When I first tried this recipe, I was amazed at how simple it was to make something that looks so impressive and tastes even better. It’s a fun way to bring a little whimsy to your table, especially when pumpkin season rolls around or whenever you want a crowd-pleasing treat that kids and adults adore.

You’ll find that this Pizza-Stuffed Pumpkins Recipe works wonderfully for casual gatherings or cozy family dinners. The combo of cheesy filling wrapped inside soft biscuit dough, shaped and baked into adorable “pumpkins,” just makes everyone smile. Plus, dipping them in marinara sauce adds that perfect pizza vibe we all crave. Trust me, once you make them, this will become one of your go-to recipes for entertaining or simply spicing up weeknight dinner.

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Ingredients You’ll Need

These ingredients come together beautifully to create a creamy, cheesy filling enveloped in soft, buttery biscuit dough. I recommend using fresh garlic and good-quality cheese for the best flavor, and don’t skip the pretzel sticks—they’re the cutest “pumpkin stems”!

• Ricotta cheese: This creamy cheese is the base of the filling and keeps it nice and moist.
• Mozzarella cheese: Adds gooey, melty texture that’s classic pizza flavor.
• Parmesan cheese: Brings a sharp, savory depth that balances the mix.
• Kosher salt: Enhances all the cheesy goodness.
• Black pepper: Adds a little subtle heat and freshness.
• Pillsbury Grands Southern Homestyle Biscuits: These biscuits are soft and buttery, perfect for shaping your pumpkins easily.
• Unsalted butter: Used to make the garlic butter glaze and control saltiness.
• Garlic: Freshly chopped to infuse the butter for that irresistible aroma.
• Fresh parsley: Adds a little color and fresh herbal note to the glaze.
• Paprika: Adds mild smokiness and beautiful color to the garlic butter.
• Pretzel sticks: They become the adorable pumpkin stems, adding crunch and charm.
• Marinara sauce: Essential for dipping—choose your favorite jarred or homemade version.

Variations

I like to switch up the filling sometimes depending on what we have or the occasion. This recipe is super adaptable, so don’t hesitate to make it your own by experimenting with different cheeses or adding extra toppings inside before sealing the dough.

• Meat Lover’s Variation: I added cooked mini pepperoni or crumbled sausage to the cheese mix once, and my family went crazy for the added savory punch.
• Vegetarian Twist: Sautéed spinach or mushrooms stirred into the ricotta filling adds a nice earthy layer and extra nutrition.
• Spicy Kick: Adding a pinch of red pepper flakes inside the filling or swapping paprika for smoked chipotle powder gives these pumpkins a fiery surprise.
• Gluten-Free Option: For a gluten-free twist, experiment with gluten-free biscuit dough to keep the same fluffy texture.

How to Make Pizza-Stuffed Pumpkins Recipe

Step 1: Mix the Cheesy Filling

Start by combining ricotta, shredded mozzarella, Parmesan, kosher salt, and freshly ground black pepper in a medium bowl. Cover it with plastic wrap and pop it into the fridge to chill while you prep the dough—this helps the flavors meld and keeps the filling firm for stuffing. I usually make this first thing so it’s ready when the biscuits are rolled out.

Step 2: Prepare and Shape the Dough

Take your tube of Pillsbury Grands Southern Homestyle Biscuits and cut each biscuit into 16 smaller pieces. Roll each piece into a ball, then flatten it out into a 3½ to 4-inch round. You want these rounds thin enough to fold over the filling, but thick enough to hold everything without breaking. This step is so fun because you start seeing the “pumpkins” take shape!

Step 3: Stuff and Seal the Dough Balls

Place a tablespoon of the chilled ricotta mixture in the center of each dough round. Gather the sides up around the filling like you’re wrapping a little gift, pinching the edges tightly to seal it all in. Gently press down the bottom to create a flat base—you want it to sit nicely on your baking tray. I find chilling the stuffed dough pieces for about 20 minutes helps them firm up, which makes the next steps smoother.

Step 4: Tie the Dough Balls into Pumpkin Shapes

Preheat your oven to 350°F. Cut 17- to 20-inch strips of kitchen twine—one for each dough ball. Lay a strip on your board, place a dough ball in the center, and tie the twine around it loosely like you’re wrapping a little present. Flip and tie again to create the traditional pumpkin ribbed look, then secure with a knot, trimming any excess twine. This is my favorite visual step; it’s like giving each “pumpkin” its own personality before baking!

Step 5: Bake Until Golden

Arrange the twine-tied dough balls spaced about 1 to 2 inches apart on a parchment-lined baking sheet. Pop them into your preheated 350°F oven and bake for about 15 minutes until they’re beautifully golden brown. Keep an eye on them so you don’t overbake—the dough should be soft, pillowy, with just a slight crisp on top.

Step 6: Make the Garlic Butter Glaze

While the pumpkins bake, melt the unsalted butter over medium-low heat in a small saucepan. Add the finely chopped garlic, fresh parsley, and paprika; cook for 1 to 2 minutes, stirring occasionally until the garlic becomes fragrant and starts to brown slightly. I love the aroma that fills my kitchen at this point—it gets me so excited to brush the glaze on right after baking.

Step 7: Brush, Cool, and Remove Twine

As soon as the “pumpkins” come out of the oven, brush them generously with the garlic butter glaze. Transfer to a wire rack to cool slightly, which helps the butter set and prevents sogginess. Once cooled enough to handle, carefully remove the kitchen twine—this reveals the cute pumpkin shape perfectly. Pro tip: Be gentle taking off the twine to avoid any tearing on the dough surface.

Step 8: Add Pretzel Stems and Serve

Insert a pretzel stick into the top of each pumpkin to resemble the stem, adding the final touch of charm and crunch. Serve these warm with plenty of marinara sauce for dipping. My family loves dunking these cheesy pumpkins into the sauce—it’s the perfect finishing flavor splash!

How to Serve Pizza-Stuffed Pumpkins Recipe

Garnishes

I love sprinkling a little extra chopped fresh parsley or a dusting of Parmesan over the top just before serving for added color and flavor. Sometimes a sprinkle of red pepper flakes on the side adds a nice option for friends who like a bit of heat. These simple garnishes really elevate the presentation without much effort.

Side Dishes

Pizza-Stuffed Pumpkins pair wonderfully with a fresh green salad for a lighter contrast or a bowl of soup—tomato basil soup especially complements the cheesy flavors nicely. For a heartier meal, I sometimes serve alongside roasted veggies or even a plate of pasta tossed with olive oil and garlic for an Italian-inspired finish.

Creative Ways to Present

For Halloween parties, I’ve arranged these pumpkin bites on a large tray surrounded by mini gourds and autumn leaves to amplify the spooky-season vibe. Another idea is to serve them with small ramekins of different dipping sauces like spicy arrabbiata or creamy ranch for an interactive snack platter. Little details like colorful napkins and rustic wooden boards can make your Pizza-Stuffed Pumpkins the centerpiece of your spread.

Make Ahead and Storage

Storing Leftovers

I store leftover Pizza-Stuffed Pumpkins in an airtight container in the fridge, usually layering parchment paper between them so they don’t stick together. They keep well for 2 to 3 days, though they taste best when reheated within the first day.

Freezing

Freezing works great for this recipe! I freeze the stuffed dough balls before baking by placing them on a baking sheet lined with parchment and freezing until solid, then transferring them to a freezer bag. When you’re ready, just thaw in the fridge overnight, tie with twine, and bake as directed.

Reheating

To reheat, I pop them in a 350°F oven for about 8-10 minutes until warmed through and the crust crisps up again. I avoid microwaving because it makes the dough a bit rubbery instead of soft and fresh. Brushing with a little extra garlic butter before reheating works wonders too!

FAQs

Final Thoughts

This Pizza-Stuffed Pumpkins Recipe has become one of those special dishes I’m always excited to share with friends and family. It’s fun, a little whimsical, and absolutely delicious—the kind of recipe that brings smiles and bites of comfort no matter the occasion. If you want to impress without stress and serve something that feels both cozy and festive, give this one a try. I promise you’ll love how it turns out!

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