How can I make these pumpkin nuggets gluten-free?

Replace traditional breadcrumbs and panko with gluten-free alternatives and ensure all ingredients are certified gluten-free.

Can these nuggets be baked instead of fried?

Yes, bake at 400°F (200°C) for 20–25 minutes, turning halfway, for a healthier and lighter texture.

Serve with a tangy yogurt dip, spicy ketchup, or your favorite creamy sauce for optimal flavor balance.

Prepare the mixture up to a day in advance and refrigerate; shape and fry just before serving for the best crispiness.

Squeeze out all pumpkin moisture and coat thoroughly with panko before frying in hot oil for a crunchy exterior.

Use vegetarian hard cheese or a dairy-free alternative to suit dietary preferences and avoid animal rennet.

Golden, crispy pumpkin nuggets seasoned with warm spices are the perfect festive snack or party appetizer to enjoy during the holidays.

These pumpkin nuggets became an instant favorite at our annual holiday party, with guests asking for the recipe before they even finished the batch.

Prep the pumpkin:: Place grated pumpkin in a clean kitchen towel and squeeze out excess moisture.
Mix ingredients:: In a large bowl, combine pumpkin, onion, garlic, breadcrumbs, Parmesan, egg, cumin, smoked paprika, nutmeg, salt, and pepper. Mix well until combined and mixture holds together.
Shape nuggets:: Form mixture into small nuggets, about 1 tablespoon each.
Coat:: Roll each nugget in panko breadcrumbs to coat evenly.
Fry:: Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the nuggets in batches, turning occasionally, until golden brown and crisp (about 3–4 minutes per side).
Drain and serve:: Drain on paper towels and serve warm.

My kids loved rolling the nuggets in panko breadcrumbs and watching them turn crisp and golden in the pan together.

Serve with yogurt dip or spicy ketchup for a flavorful pairing that complements the crispy texture.

Store leftover nuggets in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Each serving (based on 6 servings) has 170 calories, 7 g total fat, 21 g carbohydrates, and 6 g protein.

Enjoy these pumpkin nuggets as a tasty bite during festive moments, or as a wholesome snack any time of year.

→ How can I make these pumpkin nuggets gluten-free?: Replace traditional breadcrumbs and panko with gluten-free alternatives and ensure all ingredients are certified gluten-free.
→ Can these nuggets be baked instead of fried?: Yes, bake at 400°F (200°C) for 20–25 minutes, turning halfway, for a healthier and lighter texture.
→ What sauce pairs well with pumpkin nuggets?: Serve with a tangy yogurt dip, spicy ketchup, or your favorite creamy sauce for optimal flavor balance.
→ Can I prepare the mixture ahead of time?: Prepare the mixture up to a day in advance and refrigerate; shape and fry just before serving for the best crispiness.
→ How do I get the nuggets extra crispy?: Squeeze out all pumpkin moisture and coat thoroughly with panko before frying in hot oil for a crunchy exterior.
→ Are there vegetarian substitutions for Parmesan cheese?: Use vegetarian hard cheese or a dairy-free alternative to suit dietary preferences and avoid animal rennet.