Fall is here, and you know what that means—pumpkin everything! But before you roll your eyes, let me assure you, this Chicken and Pumpkin Dumplings recipe isn’t another sugary latte situation. Nope, this is the savory, comforting kind of pumpkin magic that makes your kitchen smell like a cozy hug.
When I first made this soup for my family, my youngest called the dumplings “pumpkin pillows,” and honestly, I can’t think of a better description. They’re soft, fluffy, and just spiced enough to feel like autumn in every bite. Pair that with tender chicken, creamy broth, and hearty fall veggies, and you’ve got yourself a weeknight dinner worth repeating.
Table of Contents
Why You’ll Love This Chicken and Pumpkin Dumplings Recipe
- It’s a one-pot wonder (fewer dishes = happier you).
- The dumplings are light, airy, and pumpkin-spiced just right.
- Cozy, warming flavors perfect for chilly evenings.
- Kid-friendly (yes, even with the pumpkin!).
- Great for meal prep—chop the veggies ahead and dinner practically makes itself.
What Does Chicken and Pumpkin Dumplings Taste Like?
Imagine classic chicken soup but with a fall makeover. The broth is savory and creamy with hints of pumpkin and spice. The dumplings? Think soft, fluffy clouds with a subtle sweetness that balances the soup beautifully. It’s comfort food with a little seasonal flair.
Ingredients You’ll Need for Chicken and Pumpkin Dumplings
Let’s break down everything you’ll need to make these cozy Chicken and Pumpkin Dumplings at home. Don’t worry—you won’t find anything fancy or intimidating here. It’s all simple pantry staples and fresh produce that come together to create magic in your Dutch oven.
- Butter – This is the foundation of flavor. A couple of tablespoons of good-quality butter adds richness and helps soften the veggies.
- Carrots, celery, and onion – Aka mirepoix, the holy trinity of soup-making. These three create a savory base that smells like comfort food as soon as they hit the pot.
- Garlic – An entire head might sound like a lot, but trust me, it melts right into the broth, adding depth without overpowering.
- Chicken broth – Go with a rich, flavorful broth. If you’ve got homemade, even better! But store-bought works perfectly.
- Pumpkin purée – This is where the recipe takes a seasonal twist. Canned pumpkin makes things easy, but you can also use roasted fresh pumpkin if you’re feeling ambitious.
- Chicken breasts – Boneless, skinless chicken breasts are poached right in the broth, making them tender and juicy. You could swap with thighs if you prefer a bit more richness.
- Butternut squash or sweet potatoes – Both are wonderful. The squash brings a slightly nutty flavor, while sweet potatoes add natural sweetness. Either way, you get a hearty boost of veggies.
- Milk – Just a splash of whole milk makes the broth creamy without being heavy.
- Spices – Cumin and pumpkin pie spice work together to warm up the soup without tipping into “dessert territory.” They give the broth that earthy, slightly sweet, fall-inspired flavor.
- Flour – A little flour helps thicken the broth and gives the dumplings structure.
- Egg – The binder in your dumplings, helping everything puff up beautifully.
- Salt and black pepper – Don’t forget to season as you go. These simple flavors make everything else shine.
- Lemon juice – A quick squeeze at the end brightens the whole pot.
And of course, the star: Pumpkin Dumplings. They’re made with flour, pumpkin purée, grated cold butter, milk, and pumpkin spice. When simmered in the broth, they puff into fluffy little pillows that soak up all that cozy chicken soup goodness.
👉 If you’re a soup lover like me, you’ll also want to check out my Roasted Cauliflower Soup. It’s another creamy, comforting option that pairs beautifully with a crisp salad or warm bread.
How to Make Chicken and Pumpkin Dumplings
Making Chicken and Pumpkin Dumplings might sound fancy, but it’s really just a series of simple steps. Think of it as layering flavors one by one, and before you know it—you’ll have the coziest pot of fall comfort food on the table. Let’s walk through it together:
Step 1: Cook the Aromatics
- Place a large Dutch oven or heavy-bottomed soup pot over medium heat.
- Add butter, and once it’s melted, toss in your diced carrots, celery, and onion.
- Season lightly with salt and black pepper, then cook for about 5 minutes, stirring occasionally, until everything softens and smells heavenly.
💡 Tip: This step sets the stage. The butter and veggies create a flavor base that makes the whole soup taste richer.
Step 2: Build the Soup Base
- Sprinkle the flour over the veggies, stirring to coat them evenly. Let it cook for 1–2 minutes—this gets rid of that raw flour taste and gives your broth body.
- Slowly pour in the chicken broth, scraping up all those golden brown bits from the bottom of the pot (that’s where the flavor lives!).
- Stir in the pumpkin purée, cumin, pumpkin pie spice, and garlic halves.
- Bring everything up to a gentle boil, then reduce the heat to simmer.
👉 Want another creamy, fall-ready soup to add to your meal rotation? Try my Creamy Lentil Chowder. It’s equally cozy and full of flavor.
Step 3: Poach the Chicken
- Nestle the chicken breasts right into the simmering broth.
- Cover the pot and let them gently cook for 10–15 minutes, or until they’re fully cooked through and easy to shred.
- While the chicken poaches, you can start on your dumpling dough (see Step 4).
💡 Tip: Cooking chicken this way keeps it tender and juicy—it practically falls apart when shredded.
Step 4: Make the Pumpkin Dumpling Dough
- In one bowl, whisk together the flour, baking powder, pumpkin spice, salt, and pepper.
- Grate in the cold butter and gently toss it into the flour mixture with your fingertips. You’re looking for a crumbly texture.
- In a second bowl, whisk together the egg, pumpkin purée, and milk.
- Fold the wet ingredients into the dry with a spatula, just until combined. The dough should be thick, sticky, and a little rustic.
💡 Tip: Don’t overmix! A lumpy dough makes fluffier dumplings. Overworked dough = tough dumplings.
Step 5: Shred the Chicken and Add Veggies
- Remove the chicken breasts from the pot and shred them with two forks. Or, if you’re like me, pop them into a stand mixer with the paddle attachment and let it do the work—it’s a lifesaver!
- Return the shredded chicken to the pot along with the butternut squash or sweet potatoes and a splash of milk.
- Stir everything together and bring back to a gentle simmer.
Step 6: Drop in the Pumpkin Dumplings
- Using two small spoons, scoop tablespoon-sized dollops of dumpling dough and gently drop them into the simmering soup.
- Try not to fuss with them too much—just let them float and puff up.
- Cover the pot and let the dumplings simmer for 8–10 minutes, until they’re cooked through and fluffy.
💡 Tip: Don’t lift the lid too often while they cook. The steam is what helps them rise and stay pillowy.
Step 7: Finish and Serve
- Squeeze in the juice of half a lemon for brightness.
- Taste and adjust with extra salt and pepper if needed.
- Ladle the Chicken and Pumpkin Dumplings into bowls and serve immediately, while the dumplings are still soft and warm.
💡 Serving Idea: A slice of crusty bread on the side is always a good idea for dunking into that golden broth.
Tips and Tricks for Perfect Chicken and Pumpkin Dumplings
- Don’t overmix the dough. Lumpy is lovely—overworking makes tough dumplings.
- Shortcut alert: Shred chicken with a stand mixer. It feels like magic.
- Prep ahead: Dice your veggies up to 5 days in advance and store in the fridge.
- Don’t freeze the dumplings. They lose their fluffy texture when thawed.
- Switch it up: Swap in turkey for chicken if that’s what you’ve got.
Storage for Chicken and Pumpkin Dumplings
- Store leftovers in the fridge for up to 4 days.
- Reheat gently on the stovetop or in the microwave. Add extra broth if needed.
- Avoid freezing—the dumplings won’t hold their texture.
FAQs
Can I make the dumplings ahead of time?
Nope, they’re best made fresh right before cooking.
Can I use fresh pumpkin instead of canned?
Yes! Just roast and mash until smooth, then measure the same amount.
What can I serve with this soup?
Warm crusty bread or a light fall salad pair perfectly.
Conclusion
If you’re craving comfort food with a seasonal twist, these Chicken and Pumpkin Dumplings are the answer. From the pillowy dumplings to the rich, savory broth, this dish will have everyone at the table asking for seconds.
So grab your Dutch oven, light a fall candle, and let’s bring cozy back to the dinner table.
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Print
Chicken and Pumpkin Dumplings: Quick, Easy, and Absolutely Delicious
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Whether you’re obsessed with all things pumpkin spiced or just love warm fall flavors in savory dishes, this Chicken and Pumpkin Dumplings recipe is a must-try fall dinner! A cozy chicken soup base with tender veggies and creamy pumpkin is topped with light, fluffy pumpkin dumplings for a comforting, seasonal favorite.
Ingredients
- 2 tablespoons unsalted butter
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 1 large yellow onion, diced
- 3 tablespoons all-purpose flour
- 32 ounces chicken broth
- 1 cup canned pumpkin purée
- Heaping 1/2 teaspoon ground cumin
- 1/2 teaspoon pumpkin pie spice
- 1 head garlic, halved crosswise with excess paper removed
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 (10-ounce) bag frozen butternut squash or sweet potatoes
- 1/2 cup whole milk
- 1/2 lemon, juiced
- Kosher salt and ground black pepper, to taste
- For the pumpkin dumplings:
- 1/4 cup cold unsalted butter, grated
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- Ground black pepper, to taste
- 1 large egg, lightly whisked
- 1/3 cup canned pumpkin purée
- 1/4 cup whole milk
Instructions
1. Add the butter to a large Dutch oven over medium heat. Once melted, add carrots, celery, and onion. Season with 1 teaspoon kosher salt and pepper. Cook until softened, about 5 minutes.
2. Dust the flour over the vegetables and stir to coat. Cook for 1–2 minutes, stirring frequently, until flour is golden.
3. Slowly pour in the chicken broth while scraping up any browned bits from the bottom of the pot.
4. Add the garlic, pumpkin purée, cumin, and pumpkin pie spice. Stir to combine and bring to a boil.
5. Reduce heat to maintain a simmer. Add the chicken breasts. Season with another 1 teaspoon kosher salt and pepper to taste. Cover and simmer for 10–15 minutes, or until chicken is fully cooked.
6. Meanwhile, make the dumplings: In one bowl, whisk together flour, baking powder, pumpkin pie spice, salt, and pepper. Add grated cold butter and mix with hands to coat. In a separate bowl, whisk egg, pumpkin, and milk. Combine wet and dry ingredients until a thick dough forms. Do not overmix.
7. Remove the cooked chicken from the pot and shred using two forks or a stand mixer. Return shredded chicken to the pot along with frozen squash or sweet potatoes and milk. Stir to combine and return to a simmer.
8. Using two spoons or a small scoop, form tablespoon-sized dumplings and drop gently into the pot. Cover and simmer for 8–10 minutes, until dumplings are puffy and cooked through.
9. Finish by adding fresh lemon juice. Taste and adjust seasoning with more salt or pepper as needed.
10. Ladle into bowls and serve immediately.
Notes
Storage: Leftover chicken and dumplings can be refrigerated in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding extra broth if needed.
Freezing: Not recommended, as dumpling texture may become spongy after thawing.
Meal Prep Tip: Dice the carrots, celery, and onion up to 5 days in advance and refrigerate in an airtight container for quicker weeknight cooking.
