Chicken and Pumpkin Dumplings for Cozy Fall Nights

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When the leaves turn golden and the air carries that unmistakable autumn chill, you crave something warm, comforting, and deeply satisfying. That’s where chicken and pumpkin dumplings come in. This fall twist on the classic chicken and dumplings blends hearty chicken, aromatic vegetables, and a creamy pumpkin broth with fluffy pumpkin-spiced dumplings. Whether you’re cooking for your family or just for yourself, this recipe wraps you in warmth and nostalgia—perfect for sweater weather or anytime you want a hug in a bowl.

Why You’ll Love This Chicken and Pumpkin Dumplings Recipe

Once you try this cozy dish, it’s bound to become part of your seasonal go-to meals. Here’s why:

  • Layered Flavor: The combo of cumin, pumpkin pie spice, and garlic brings a depth that’s savory with a touch of sweet.
  • Pumpkin Dumplings: Light, fluffy, and infused with pumpkin spice—they’re the heart of the dish.
  • Nutrient-Rich: Packed with carrots, onion, squash, and pumpkin, it’s as nourishing as it is delicious.
  • Make-Ahead Friendly: Chop everything ahead of time for a 10-minute meal prep at dinnertime.

The Story Behind Chicken and Pumpkin Dumplings

A few fun facts about the origin and inspiration behind this dish:

  • Classic chicken and dumplings came from Southern kitchens, a way to stretch a little meat into a hearty meal.
  • Pumpkin has roots in Indigenous American cooking and was a staple food long before it became a fall trend.
  • The use of warming spices like cumin and pumpkin pie spice gives this dish a seasonal spin that still feels familiar.
  • Dumplings have been comfort food across cultures—from matzo balls to gnocchi—and pumpkin just gives them a fresh, fall-forward upgrade.
Chicken and Pumpkin Dumplings

Key Ingredients in Chicken and Pumpkin Dumplings

  • Butter: Adds rich flavor and helps soften the vegetables at the start.
  • Carrots, Onion & Celery: The aromatic base that gives the broth its comforting backbone.
  • Flour: Thickens the soup and forms the dumpling dough.
  • Chicken Broth: Forms the soul of the dish—rich, savory, and warming.
  • Pumpkin Purée: Gives both the soup and dumplings a creamy texture and earthy sweetness.
  • Cumin & Pumpkin Pie Spice: Add a layer of warmth and complexity to every bite.
  • Chicken Breasts: Lean protein that’s shredded into tender pieces after simmering.
  • Butternut Squash or Sweet Potatoes: Adds a sweet and hearty veggie boost.
  • Whole Milk: Used in both the broth and dumplings to create creaminess.
  • Lemon Juice: Brightens up the finished soup, cutting through the richness.

How to Make Chicken and Pumpkin Dumplings

  1. Sauté the Aromatics: In a Dutch oven, melt butter over medium heat. Add diced carrots, celery, and onion. Season with kosher salt and black pepper. Cook for about 5 minutes until softened.
  2. Build the Soup Base: Sprinkle flour over the veggies and stir for 1–2 minutes until lightly browned. Slowly pour in the broth, scraping up all those flavorful brown bits. Stir in pumpkin purée, cumin, pumpkin pie spice, and halved garlic head.
  3. Simmer with Chicken: Nestle chicken breasts into the pot. Season again, cover, and let simmer for 10–15 minutes, or until the chicken is fully cooked.
  4. Make the Dumpling Dough: While the soup simmers, mix flour, baking powder, and pumpkin pie spice in a bowl. Add grated cold butter and toss by hand to coat. In a separate bowl, whisk together pumpkin purée, milk, and egg, then fold into the dry mixture until just combined.
  5. Shred the Chicken: Remove chicken from the pot and shred using two forks—or toss into a stand mixer with a paddle attachment. Return the chicken to the pot with milk and the frozen squash or sweet potatoes.
  6. Drop the Dumplings: Scoop tablespoon-sized portions of dumpling dough and drop gently into the simmering soup. Don’t stir! Just cover and let them cook for 8–10 minutes until puffed and cooked through.
  7. Finish with Lemon: Squeeze in fresh lemon juice, taste, and adjust seasoning. The lemon brightens the whole dish—don’t skip it!
  8. Serve and Enjoy: Ladle into bowls and dig in while it’s warm and cozy.

Chicken and Pumpkin Dumplings Tips and Twists

  • Don’t peek while the dumplings cook—steam is crucial for fluffiness.
  • Grate butter cold and fast to keep dumplings light.
  • Use organic broth for the cleanest, richest flavor.
  • For extra creaminess, stir in a splash of cream before serving.
  • Always finish with lemon juice—it elevates the whole dish.

Twists:

  • Herbed Dumplings: Add chopped sage or thyme to the dough.
  • Spicy Version: Stir in red chili flakes or cayenne for heat.
  • Vegetarian Swap: Use veggie broth and skip the chicken—double the squash instead.

Storage, Reheating, and Make-Ahead Tips

  • Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
  • Reheating: Warm gently on the stove or microwave. Add broth to thin if needed.
  • Make-Ahead: Chop the carrots, onion, and celery ahead and store in the fridge—saves 10 minutes on a busy night!

Serving Suggestions for Chicken and Pumpkin Dumplings

Frequently Asked Questions

Can I use rotisserie chicken instead?
Yes! Just shred it and add it after the broth and pumpkin are heated.

Is fresh pumpkin okay?
Absolutely. Just roast and mash it ahead—it should be smooth.

Can I skip the squash?
You can, but the texture and flavor are great additions. Sweet potatoes work well too.

Do the dumplings freeze well?
No. They become mushy after thawing. Enjoy fresh within a few days.

Can I make the dumplings in advance?
You can prep the dough a few hours ahead—just keep it chilled until ready to use.

Enjoy Your Chicken and Pumpkin Dumplings

This chicken and pumpkin dumplings recipe is a celebration of all things cozy, nourishing, and deliciously seasonal. It’s simple enough for a weeknight but special enough to serve to guests. The warmth of the broth, the fluffy spiced dumplings, and the subtle sweetness of pumpkin make this bowl an instant classic in your fall kitchen. Grab a spoon and savor every bite—because cozy doesn’t get better than this.

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Chicken and Pumpkin Dumplings
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Chicken and Pumpkin Dumplings for Cozy Fall Nights

This chicken and pumpkin dumplings recipe blends tender chicken, creamy pumpkin broth, and fluffy spiced dumplings into one cozy bowl. Perfect for fall nights and beginner cooks alike!
Course Dinner, Main Course
Cuisine American
Keyword chicken and pumpkin dumplings, fall comfort food, hicken stew, pumpkin dinner recipe, pumpkin dumpling soup
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 375kcal
Author Abby Marlow

Ingredients

For the Soup:

  • 2 tbsp Countryside Creamery Pure Irish Butter
  • 2 large carrots diced
  • 1 stalk celery diced
  • 1 large yellow onion diced
  • 3 tbsp Baker’s Corner All-Purpose Flour
  • 32 oz Simply Nature Organic Chicken Broth
  • 1 cup Baker’s Corner 100% Pure Pumpkin
  • 1/2 tsp Stonemill Ground Cumin
  • 1/2 tsp Stonemill Pumpkin Pie Spice
  • 1 head garlic halved crosswise
  • 1.5 lbs Simply Nature Organic Chicken Breasts
  • 10 oz frozen Simply Nature Organic Butternut Squash or Sweet Potatoes
  • 1/2 cup Simply Nature Organic Whole Milk
  • 1/2 lemon juiced
  • Kosher salt & black pepper to taste

For the Dumplings:

  • 1 cup Baker’s Corner All-Purpose Flour
  • 1 1/2 tsp baking powder
  • 1 tsp Stonemill Pumpkin Pie Spice
  • 1/4 cup cold Countryside Creamery Pure Irish Butter grated
  • 1/3 cup Baker’s Corner 100% Pure Pumpkin
  • 1/4 cup Simply Nature Organic Whole Milk
  • 1 large egg lightly whisked
  • Kosher salt & black pepper to taste

Instructions

  • In a large Dutch oven, melt butter over medium heat. Add carrots, celery, and onion. Season with salt and pepper. Cook until softened, about 5 minutes.
  • Sprinkle in flour and stir for 2 minutes. Gradually add broth while scraping the bottom of the pot. Stir in pumpkin, cumin, pumpkin pie spice, and garlic.
  • Add chicken breasts, season again, and bring to a simmer. Cover and cook for 10–15 minutes, until chicken is cooked through.
  • Meanwhile, make the dumplings. In one bowl, whisk flour, baking powder, pumpkin pie spice, salt, and pepper. Add grated butter and toss.
  • In another bowl, mix pumpkin, milk, and egg. Combine with dry ingredients until just mixed—don’t overwork.
  • Remove chicken, shred it, and return to pot with squash or sweet potatoes and milk. Stir and bring back to a gentle simmer.
  • Scoop tablespoon-sized dumpling dough and drop into the soup. Cover and simmer for 8–10 minutes until fluffy and cooked through.
  • Stir in lemon juice, adjust seasoning, and serve warm.

Notes

For fluffier dumplings, don’t peek while simmering. Want a spicy twist? Add red pepper flakes to the broth for extra warmth. This chicken and pumpkin dumplings recipe is great for chilly nights.
Nutrition
Calories: ~375 per serving (estimate)
Protein: 28g
Carbs: 24g
Fat: 18g
Fiber: 4g
Sugar: 5g

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