Chicken and Pumpkin Dumplings Recipe

If you’re looking for a bowl of pure autumn comfort, Chicken and Pumpkin Dumplings will completely win you over. Imagine tender shreds of chicken, cozy pumpkin broth, pillowy pumpkin-spice dumplings, and pops of butternut squash or sweet potatoes—every spoonful just radiates warmth. This is one of those recipes I make on repeat when golden leaves are falling, and it never fails to bring my family running to the kitchen!

this Recipe

Ingredients You’ll Need

One of the magic tricks of Chicken and Pumpkin Dumplings is how it transforms humble pantry staples into something extraordinary! Each ingredient plays a starring role in taste, texture, or color, so don’t skip a thing if you want the full, golden-hued, autumnal experience.

• Countryside Creamery Pure Irish Butter: Adds rich, creamy flavor to both the soup and those dreamy dumplings.
• Large carrots, celery, and yellow onion: This classic aromatic trio builds a savory, foundational base for the broth.
• Baker’s Corner All-Purpose Flour: Thickens the soup beautifully and provides structure for the fluffy dumplings.
• Simply Nature Organic Chicken Broth: The soul of your soup—choose low-sodium if you want to control salt.
• Baker’s Corner 100% Pure Pumpkin: Lends subtle sweetness and color to both the broth and dumplings. No, it won’t taste like pie, just pure autumn goodness!
• Stonemill Ground Cumin & Pumpkin Pie Spice: A savory-spiced duo that brings warmth and faintly smoky complexity. The blend is subtle but makes a big impact.
• Head of garlic: Adds depth and gentle flavor, especially when simmered whole in the soup.
• Simply Nature Organic Chicken Breasts: Easily shredded and soaks up every bit of those autumnal flavors.
• Frozen butternut squash or sweet potatoes: Short on time? These quick-cooking sweet nuggets add perfect pops of color and flavor.
• Simply Nature Organic Whole Milk: Enriches both the broth and dumplings, keeping things wonderfully creamy.
• Lemon juice: A little squeeze at the end brightens every spoonful—don’t skip!
• Kosher salt & ground black pepper: For seasoning at every stage, layer by layer.
• For the Pumpkin Dumplings: More of that luscious Irish butter, flour, baking powder, spice, pumpkin purée, egg, and whole milk. Each ingredient keeps the dumplings soft, tender, and perfectly flavorful.

Variations

The best part about Chicken and Pumpkin Dumplings? There’s so much room to play! Customize based on what you have, your cravings, or how cozy you want to get. Don’t be afraid to use the recipe as a starting point for your own delicious spin.

• Turkey & Pumpkin Dumplings: Swap out the chicken with turkey breast (or even Thanksgiving leftovers!). It’s just as hearty and a little extra festive.
• Vegetarian Variation: Replace chicken and chicken broth with hearty white beans and rich vegetable broth for a cozy, meat-free twist.
• Swap the Veggies: If you’re out of butternut squash, try diced potatoes, parsnips, or even frozen peas for a sweet, poppy finish.
• Herbed Dumplings: Add chopped fresh sage, parsley, or chives to your dumpling dough for even more aromatic flavor.

How to Make Chicken and Pumpkin Dumplings

Step 1: Sauté the Aromatics

Start by melting butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the carrots, celery, and onion along with some salt and pepper. Sauté them until they’re soft and fragrant—about 5 minutes—building a sweet, savory foundation for your Chicken and Pumpkin Dumplings.

Step 2: Build the Broth & Simmer the Chicken

Sprinkle the flour over the tender veggies, stirring for a couple of minutes until it’s toasty and golden brown. Gradually pour in the chicken broth, scraping the pot to capture every last flavorful bit. Stir in the whole head of garlic, pumpkin purée, cumin, and pumpkin pie spice. Bring everything to a gentle boil, nestle in the chicken breasts, season once more, cover the pot, and let it simmer until the chicken is cooked and juicy—about 10-15 minutes.

Step 3: Prepare the Pumpkin Dumpling Dough

While the soup simmers, it’s time for dumpling magic! In one bowl, whisk together flour, baking powder, pumpkin pie spice, and a good pinch of salt and pepper. Rub in the grated cold butter, making sure it’s in small, pea-sized bits. In another bowl, whisk egg, pumpkin, and milk, then gently fold wet into dry just until a thick, sticky dough forms. Don’t overwork it—the key to fluffy dumplings is a gentle hand!

Step 4: Shred the Chicken & Add More Goodness

Once the chicken is perfectly cooked, lift it out and shred it with two forks, or my favorite shortcut—pop it in the bowl of a stand mixer and use the paddle attachment. Return the shredded chicken to the pot along with your frozen butternut squash or sweet potatoes and a splash of milk. Stir until everything looks gloriously golden and creamy.

Step 5: Drop & Simmer the Dumplings

Using two spoons (or a small cookie scoop), gently form the dumpling dough into tablespoon-sized balls and drop them right onto the simmering soup. Give each dumpling its own space—don’t pack them in. Cover and let everything simmer for 8-10 minutes. The dumplings will puff up, turning light and tender, just begging to be devoured!

Step 6: Finish and Serve

Finish by squeezing in some fresh lemon juice and taste for final seasoning—maybe a little extra salt and pepper. Ladle those golden Chicken and Pumpkin Dumplings into bowls and serve immediately. Watching the steam curl up as everyone digs in? Pure bliss.

How to Serve Chicken and Pumpkin Dumplings

Garnishes

For a gorgeous finishing touch, sprinkle chopped fresh parsley or chives over each bowl. A crack of black pepper or a dusting of extra pumpkin pie spice adds a lovely aroma. For a bit of crunch, I sometimes top my Chicken and Pumpkin Dumplings with toasted pumpkin seeds—highly recommend!

Side Dishes

This cozy dish pairs perfectly with a simple arugula salad tossed with a tangy vinaigrette or some roasted Brussels sprouts. And if you want to soak up the broth, nothing beats a thick slice of crusty bread or a warm buttermilk biscuit on the side.

Creative Ways to Present

Chicken and Pumpkin Dumplings look so inviting served in oversized soup bowls, but I also love to ladle the soup into mini pumpkins for a truly festive presentation (especially at fall gatherings). Or set up a self-serve bar with little bowls of garnishes, so everyone can customize their own bowl at the table.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken and Pumpkin Dumplings can be stored in an airtight container in the fridge for up to four days. The flavors mellow and meld beautifully overnight, making lunch or next-day dinner even more comforting!

Freezing

Sadly, these dumplings don’t freeze well—their texture changes as they thaw. If you want to get a head start, prep the soup base and chicken in advance, freeze that, and prepare the dumplings fresh when you’re ready to serve.

Reheating

To reheat, gently warm your Chicken and Pumpkin Dumplings on the stovetop over low heat, adding a splash of extra broth or milk if needed to loosen things up. You can also microwave leftovers in individual bowls—just cover and heat in short bursts, stirring occasionally, until hot.

FAQs

Final Thoughts

I can’t say enough good things about Chicken and Pumpkin Dumplings—this is the recipe I turn to for pure, feel-good comfort and a little taste of fall in every spoonful. I hope you give it a try and make it your own—it’s guaranteed to make any dinner feel extra special and absolutely delicious!

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