Stuffed Mini Pumpkins: 5 Irresistible Fall Delights

Name: Stuffed Mini Pumpkins
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 8–10 mini pumpkins (Jack Be Little variety preferred); 1 lb ground beef (80/20 chuck recommended); 1 (15 oz) can pumpkin puree; 1 medium yellow onion, diced; 3 cloves garlic, minced; 3 tbsp olive oil (plus 2 tbsp for greasing and brushing); 1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp ginger + ¼ tsp cloves); 1 tbsp fresh thyme, chopped; 1 tbsp fresh oregano, chopped; 1 tbsp fresh sage, chopped (or 1–2 tbsp Italian seasoning); Salt and black pepper, to taste

Jump to Recipe

If there’s one dish that makes fall taste like a hug, it’s stuffed mini pumpkins. They’re the perfect balance of adorable presentation and hearty flavor—basically comfort food dressed up for a dinner party. Whether you’re hosting Thanksgiving, a cozy Sunday supper, or just want to make dinner a little more special, this recipe is a lifesaver.

I don’t know about you, but when life feels like one long to-do list (hello, endless laundry piles and late-night Target runs), having a recipe that looks fancy but is secretly easy feels like a small victory. And that’s exactly what these little beauties deliver.

Why You’ll Love These Stuffed Mini Pumpkins

Effortless Elegance: They look like they belong on the cover of a food magazine but come together with simple pantry staples.
Perfect for Fall Gatherings: Move over, green bean casserole—these pumpkins are the real showstoppers.
Kid-Friendly: Even picky eaters tend to love the fun presentation. (Who can resist their own personal pumpkin bowl?)
Flexible: Swap the beef for turkey or keep it vegetarian with grains and beans.

Ingredients You’ll Need

You only need a handful of simple ingredients to make these stuffed mini pumpkins. As long as you’ve got ground meat in your fridge, chances are you already have everything else on hand.

Mini pumpkins (8–10 small or 4–5 medium): I used the bright orange Jack Be Little variety—tiny but mighty!
Ground beef (80/20 chuck preferred): Juicy, flavorful, and hearty.
Pumpkin puree (15 oz can): Adds seasonal flavor and moisture.
Yellow onion: Sweet and aromatic when sautéed.
Garlic (minced): Flavor MVP—never optional in my kitchen.
Pumpkin pie spice: Warm, cozy, and perfectly autumnal. No spice blend? Use cinnamon, ginger, and cloves.
Herbs (thyme, oregano, sage): Fresh or dried work. Italian seasoning is a handy shortcut.
Salt + pepper: To make everything sing.
Olive oil: For sautéing and roasting.

Step-by-Step: How to Make Stuffed Mini Pumpkins

The best part about this recipe—aside from how ridiculously cute the pumpkins look—is how simple it is to make. Think of it as carving pumpkins, but with a much tastier reward at the end. Here’s exactly how to do it:

1. Preheat the oven

Set your oven to 400°F (200°C, gas mark 6). Giving your oven enough time to heat ensures the pumpkins roast evenly and develop that sweet, caramelized edge we love.

2. Prep the pumpkins

Start by rinsing your mini pumpkins under cool water and patting them dry. (A little spa treatment before their big debut!)
Using a sharp knife, carefully slice off the tops—just like you would for a jack-o’-lantern. Keep those tops, because they’ll go back on later for presentation and flavor.
Scoop out the seeds and stringy pulp with a spoon. If you’re the resourceful type, save the seeds for roasting with a little olive oil and sea salt. They make a crunchy snack while dinner bakes.

👉 Pro tip: If your pumpkins wobble, shave a thin slice off the bottoms so they sit flat in the pan. No one likes a pumpkin that tips over mid-bake!

3. Sauté the onion and garlic

Heat about 3 tablespoons of olive oil in a skillet over medium heat. Toss in your diced onion and minced garlic and let them cook until fragrant, about 3–5 minutes. This step builds the base flavor for your stuffing and fills your kitchen with that irresistible “something delicious is happening” aroma.

4. Mix the stuffing

In a large mixing bowl, combine the ground beef, pumpkin puree, sautéed onions and garlic, pumpkin pie spice, fresh herbs, salt, and pepper. Stir until everything is evenly distributed but don’t overmix—keeping the beef mixture a little loose makes it more tender when cooked.

👉 Shortcut idea: If you’re in a hurry, you can even prep this mixture the night before and store it in the fridge. Then all you have to do is stuff and bake.

5. Assemble the pumpkins

Grease a casserole dish or cast-iron skillet with about 2 tablespoons of olive oil.
Brush each hollowed pumpkin inside and out with olive oil, then sprinkle them generously with salt and pepper.
Spoon the beef mixture into each pumpkin, filling all the way to the top. Don’t be shy—this is their moment to shine!
Place the reserved pumpkin tops back on and brush them with a touch more oil to help them roast beautifully.

👉 Presentation tip: Nestle the pumpkins close together in the dish. It helps them roast evenly and makes for a gorgeous tableside reveal.

6. Roast to perfection

Slide the dish into your preheated oven and bake for 30–35 minutes. The pumpkins should be tender enough to pierce with a fork, and the stuffing should be cooked all the way through.

When you open the oven door, brace yourself—the smell is pure autumn magic. Warm spices, roasted pumpkin, savory beef… it’s like Thanksgiving and a cozy fall candle had a delicious little baby.

Tips for the Best Stuffed Mini Pumpkins

Pumpkin too wobbly? Trim the bottom slightly so it sits flat without tipping.
Want it cheesy? Sprinkle shredded Parmesan or mozzarella over the filling before baking.
Make-ahead magic: Prep the pumpkins in the morning, refrigerate, and pop them in the oven before dinner.
Vegetarian swap: Try cooked quinoa, black beans, or lentils instead of beef.

A Little Story from My Kitchen

The first time I made stuffed mini pumpkins, it was after a grocery run where my kids insisted we buy “the tiny pumpkins that look like baby cousins of the big ones.” (How do you say no to that?) Fast-forward a few hours and my house smelled like Thanksgiving came early. It quickly became a fall tradition, and honestly, I love how something so simple brings such big smiles around the table.

Golden roasted stuffed mini pumpkins filled with savory herbs and bread stuffing, served on a plate with fresh thyme and sage. — These stuffed mini pumpkins are the ultimate cozy fall recipe—perfectly roasted, flavorful, and ready to impress at any holiday table.

FAQs About Stuffed Mini Pumpkins

Can I substitute ground beef?

Yes! Ground turkey, chicken, or even sausage work beautifully.

Do you eat the pumpkin skin?

With mini pumpkins, the skin softens enough to eat—but some people prefer just scooping out the filling and flesh. Totally up to you.

How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through.

Can I freeze stuffed mini pumpkins?

Yes, but the texture softens quite a bit. I recommend enjoying them fresh if possible.

Bring Cozy Comfort to Your Table

Stuffed mini pumpkins are the kind of recipe that makes everyday dinners feel special. They’re cozy, delicious, and surprisingly easy to pull off—even on the busiest weeks. So the next time you spot those little pumpkins at the store, grab a handful and turn them into this beautiful fall dish. Trust me, your kitchen will smell like pure autumn joy.

More Cozy Fall Recipes to Try

If these stuffed mini pumpkins have you craving more fall comfort food, you’ll love these reader-favorite recipes that pair perfectly with the season’s cozy vibes:

Warm up your table with this hearty Witch’s Cauldron Beef Stew—a rich and savory dish that’s practically made for chilly nights.
Looking for another pumpkin-inspired dinner idea? Try my creamy and flavorful Pumpkin Feta Pasta for a delicious twist on weeknight pasta.
For dessert, you can’t go wrong with Slow Cooker Fried Apples—sweet, spiced, and the perfect topping for vanilla ice cream.
And if you’re all about those harvest flavors, this Autumn Sausage Pasta with Squash will become a new go-to for cozy family dinners.