The first time I made these chicken and pumpkin dumplings, it was late October and raining sideways. I’d just come in from raking leaves, chilled and sore, and needed something that felt like a hug in a bowl. One spoonful of this warm, pumpkin-spiced broth with pillowy dumplings, and I swear — I thawed from the inside out.
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Why You’ll Love This Chicken and Pumpkin Dumplings Recipe
This recipe is fall comfort in every spoonful. With tender chunks of chicken, soft cubes of butternut squash, and a golden, lightly spiced pumpkin broth, each bite wraps you in warmth.
What sets this dish apart? Those dumplings. Soft and fluffy, they’re made with real pumpkin and just a hint of pumpkin pie spice. Together, the savory soup and sweet-savory dumplings strike the coziest balance.
It all comes together in one pot, making cleanup easy. Plus, you can prep most of it ahead. Whether you’re making chicken and pumpkin dumplings for a weeknight dinner or a casual fall gathering, this recipe delivers serious feel-good energy. Chicken and pumpkin dumplings bring together everything cozy, savory, and satisfying in one bowl.
Essential Ingredients for a Cozy Fall Soup
At the heart of these chicken and pumpkin dumplings is a deeply flavorful soup base built from simple, everyday ingredients. The mirepoix — onion, carrots, and celery — lays down a classic comfort foundation. From there, we layer in canned pumpkin purée, chicken broth, and a whole head of garlic for rich, round flavor.
The addition of pumpkin pie spice and ground cumin gives the broth its signature warmth. It’s not sweet, but it does have a soft, spiced depth.
Boneless chicken breasts poach right in the broth, staying tender and juicy. Then we add frozen butternut squash or sweet potatoes for extra texture and color.
The dumplings use canned pumpkin again, along with flour, baking powder, and milk. A pinch of pumpkin pie spice brings it full circle. If you’re out of squash, try this creamy butternut squash alternative for a similar feel.
Step-by-Step: How to Make Chicken and Pumpkin Dumplings
Build the Soup Base
Start by melting butter in a large soup pot. Add diced carrots, celery, and onion. Sauté until they’re soft and aromatic, about 5–7 minutes. Stir often so they don’t brown too quickly.
Next, sprinkle flour over the veggies and stir it in. Let it cook a minute or two, just until it loses that raw smell. This helps thicken the broth later.
Add chicken broth, pumpkin purée, cumin, pumpkin pie spice, and the halved garlic head. Stir well, bring everything to a boil, then reduce to a simmer.
Nestle the chicken breasts into the simmering soup. Cover the pot and let them cook gently for 10 to 15 minutes, until fully cooked.
Shred Chicken & Add Final Touches
Take the chicken out and shred it with two forks or a stand mixer. Then return it to the pot with the frozen squash and whole milk.
Let it simmer for another 10–15 minutes so the flavors meld and the squash softens. Finish with a squeeze of lemon juice for brightness. Season with salt and pepper to taste.
How to Make Perfect Pumpkin Drop Dumplings
These dumplings are soft and fluffy, with just enough structure to hold their shape as they gently steam in the broth. They have that tender, almost biscuit-like texture that makes each bite feel like comfort food at its best. The secret? Don’t overmix. The moment you stir the wet and dry ingredients together, the clock starts ticking. Overworking the dough activates too much gluten, which can make the dumplings tough or gummy instead of light and pillowy. Mix just until everything is combined — a few lumps are totally fine. Trust me, the less fuss, the better the result. Let the steam do the magic from there.
Mix the Dough Gently
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, salt, and freshly ground black pepper. These dry ingredients form the base of the dumpling dough and give it structure, rise, and warm fall flavor. Next, add the grated cold butter. Use your fingers or a fork to gently toss the butter into the flour mixture, making sure it’s evenly distributed without melting.
In a separate smaller bowl, whisk the egg, canned pumpkin purée, and whole milk until smooth. Pour the wet mixture into the dry ingredients and use a spatula or spoon to gently fold until a thick, sticky batter forms. Be careful not to overmix — that’s the secret to light, fluffy dumplings.
Cook the Dumplings Right in the Soup
With the soup gently simmering, grab a tablespoon and start scooping the dumpling dough. Drop each spoonful straight into the pot, spacing them out a bit so they have room to puff. Work quickly but calmly — the steam will do the heavy lifting from here.
Cover the pot with a tight-fitting lid and let the dumplings steam undisturbed for 8 to 10 minutes. It’s important not to lift the lid during this time, as the trapped steam is what helps them rise and cook evenly. When they look puffed and set, insert a toothpick into one — it should come out clean.
Once done, gently stir the broth, ladle into bowls, and serve immediately.
Make-Ahead Tips & Serving Ideas
You can prep almost everything in advance here. Chop your vegetables up to 5 days ahead and store them in the fridge.
The chicken and pumpkin dumplings reheat surprisingly well. You can make the base a day ahead, then drop in fresh dumplings when you’re ready.
This dish pairs beautifully with a simple green salad or warm garlic bread. Or try it alongside a comforting chicken stew for chilly nights if you’re feeding a crowd.
How to Store and Reheat Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days. The dumplings will soften a bit over time, but they’ll still taste great.
When reheating, add a splash of broth or water to loosen things up. Warm gently on the stovetop over low heat, stirring occasionally.
Chicken and pumpkin dumplings are not freezer-friendly — the texture of the dumplings doesn’t hold up when thawed.
So enjoy it fresh or within a few days.
Chicken and Pumpkin Dumplings Recipe Card
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Chicken and Pumpkin Dumplings – Cozy, Hearty, and Full of Fall Flavor
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
Description
A cozy fall soup filled with tender chicken, warm pumpkin-spiced broth, and fluffy pumpkin dumplings. Comfort food that feels like a hug in every spoonful.
Ingredients
**Soup Base**
2 tbsp butter
2 large carrots, diced
1 stalk celery, diced
1 large yellow onion, diced
3 tbsp all-purpose flour
32 oz chicken broth
1 cup canned pumpkin purée
1/2 tsp ground cumin
1/2 tsp pumpkin pie spice
1 head garlic, halved crosswise
1.5 lbs boneless, skinless chicken breasts
10 oz frozen butternut squash or sweet potatoes
1/2 cup whole milk
1/2 lemon, juiced
Salt & black pepper, to taste
**Pumpkin Dumplings**
1/4 cup (4 tbsp) cold butter, grated
1 cup all-purpose flour
1.5 tsp baking powder
1 tsp pumpkin pie spice
1 large egg, whisked
1/3 cup canned pumpkin purée
1/4 cup whole milk
Salt & black pepper, to taste
Instructions
1. Sauté diced carrots, celery, and onion in butter until softened.
2. Sprinkle flour over veggies, stir until lightly browned.
3. Add broth, halved garlic, pumpkin purée, cumin, and pumpkin pie spice.
4. Bring to a boil, then reduce heat and add chicken breasts. Cover and simmer 10–15 minutes.
5. Remove chicken, shred it, then return to pot with squash and milk. Simmer gently.
6. Make dumpling dough: combine dry ingredients, mix in grated butter, then fold in egg, pumpkin, and milk until just combined.
7. Drop spoonfuls of dumpling dough into simmering soup. Cover and cook 8–10 minutes.
8. Stir in lemon juice. Season to taste with salt and pepper. Serve warm.
Notes
Do not overmix dumpling batter — keep it light for fluffier results.
You can chop veggies up to 5 days ahead for quick prep.
Leftovers store well in the fridge for up to 4 days.
Reheat with a splash of broth to loosen the soup.
This recipe is not freezer-friendly due to dumpling texture changes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Pumpkin Recipes
- Method: Stovetop
- Cuisine: American
Explore Similar Recipes
If you love this fall comfort food, try my cozy pumpkin-spiced chicken chili for a little heat and sweetness. Or check out this creamy butternut squash alternative that brings big flavor with fewer steps.
Craving something sweet after? Bake up a batch of these easy fall baking with pumpkin muffins to finish the night right.
Frequently Asked Questions (FAQ)
How to know if chicken dumplings are done?
They’re done when they’re puffed up and feel set in the center. A toothpick should come out clean. You can also cut one open — it should look cooked through, not doughy.
What is a fun fact about chicken and dumplings?
Chicken and dumplings go way back. It’s a Southern comfort food staple, but versions of this dish exist all over the world — from Eastern European “drop” dumplings to Chinese soup dumplings.
What makes chicken and dumplings thicken up?
The flour you cook with the vegetables forms a roux, which thickens the broth. The starch from the dumplings also helps make the soup creamy as they cook.
Can you overcook the dumplings in chicken and pumpkin dumplings?
Yes, they can become dense or tough if cooked too long or stirred too much. Stick to the 8–10 minute mark, and don’t lift the lid while they steam.
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