Cheesy Pumpkin Nuggets

Why You’ll Love This Recipe

• The pumpkin brings a natural sweetness and vibrant colour — a great change from standard potato- or cereal-based nuggets.
• Melted cheese inside gives an indulgent twist, while the breadcrumb coating adds crispness.
• You can bake them for a lighter version or shallow-fry for extra crisp.
• Great for autumn, vegetarian meals or simply when you want something comforting yet different.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pumpkin (peeled, chopped or cubed)
• Egg (lightly beaten)
• Grated tasty cheese (or cheddar)
• Plain flour
• Breadcrumbs (or panko)
• Baking powder
• Onion salt or finely chopped onion
• Garlic powder (optional)
• Salt and pepper
• Oil (for shallow-frying) or spray oil (for baking)

Directions

1. Pre-heat your oven to 200 °C (≈400 °F) if baking, or prepare a large frying pan with enough oil to shallow-fry.
2. Cook the pumpkin: place the chopped pumpkin in a microwave-safe bowl (or steam/boil) and cook until very tender. Drain and mash well. A tested version used 500 g chopped pumpkin microwaved 8 minutes.
3. In a mixing bowl, combine the mashed pumpkin, one beaten egg, grated cheese, flour, onion salt, baking powder, a little garlic powder (if using), salt and pepper. Then fold in about ⅓ of the breadcrumbs. Roll spoonfuls of the mixture into nugget-shaped pieces and refrigerate for ~30 minutes to firm up.
4. Coat the nuggets: prepare two more bowls—one with the remaining beaten egg(s), the other with the remaining breadcrumbs. Dip each nugget first into the egg, then into the breadcrumbs, pressing to adhere.
5. If baking: place nuggets on a baking sheet lined with parchment, spray or drizzle lightly with oil, and bake for ~15-20 minutes or until golden and crisp.
   If shallow-frying: heat oil to medium-high, fry nuggets in batches turning once, about 3-4 minutes per side until golden and crisp. Drain on paper towel. (Based on the frying method using 3 cm oil depth.)
6. Serve hot with your favourite dipping sauce—mayonnaise with lemon juice or a spiced ketchup work well. Garnish with chopped parsley if you like.

Servings and timing

Makes approximately 24 nuggets (depending on size) as per one published version.
Preparation time: ~20 minutes (plus ~30 minutes chilling).
Cook time: ~15-20 minutes (baking) or ~8 minutes (frying).
Total time: ~50 minutes (including chill time).

Variations

• Add a bit of finely chopped cooked bacon or crumbled feta for extra flavour.
• Use seasonal squash or sweet potato instead of pumpkin for a similar texture and flavour.
• Mix in chopped herbs (parsley, chives, thyme) for freshness.
• Make them gluten-free by using gluten-free flour and breadcrumbs.
• For air-fryer version: place nuggets in a single layer and air-fry at ~190 °C for ~10-12 minutes, turning halfway.

Storage/Reheating

• To store: Let completely cool, then store in an airtight container in the refrigerator for up to 2-3 days.
• To reheat: Pre-heat oven to ~180 °C, spread nuggets on a tray and heat ~8-10 minutes until warmed and crisp again. Avoid microwave if you want to keep crispness.
• Freezing: You may freeze uncooked coated nuggets (on a tray until solid then into a freezer bag). At bake time, add a few extra minutes to cook from frozen.

FAQs

1. Can I skip the breadcrumb coating?

Yes — you could bake the pumpkin-cheese mixture as small patties without breadcrumbs, though you’ll lose the crisp exterior texture the coating gives.

2. My pumpkin mixture is too wet — what can I do?

Drain excess liquid from the cooked pumpkin, mash thoroughly, and add a little more flour or breadcrumbs to bind. Refrigerating before coating also helps firm them up.

3. What cheese works best?

A medium-to-strong cheddar works beautifully for flavour and melt. You could also use tasty cheese, mozzarella, or a blend for gooeyness.

4. Can I make these vegetarian/vegan?

Vegetarian: yes as is. Vegan: use plant-based egg substitute (flax egg or commercial “egg” replacement), vegan shredded cheese, and vegan-friendly breadcrumbs.

5. Are these suitable for kids?

Absolutely — mild in seasoning, fun to pick up and dip, and packed with flavour and colour. Consider serving with a gentle, kid-friendly sauce.

6. My nuggets fell apart when frying — why?

Possible reasons: coating not adhered well, oil not hot enough, or mixture too loose. Chill the rolled nuggets before coating, ensure oil reaches the correct temperature, and press coating firmly.

7. Can I bake them without flipping?

Yes — flipping helps even colour but isn’t mandatory in most ovens if you’ve coated well and spread them with space between.

8. What dipping sauce pairs well?

Garlic-herb mayo, sweet chilli sauce, barbecue sauce, or classic ketchup all complement the cheesy pumpkin flavour nicely.

9. Can I add spices for more flavour?

Yes — smoked paprika, ground cumin, chilli powder or nutmeg all work well with pumpkin and cheese. Adjust to your taste.

10. How can I make them healthier?

Bake instead of fry, reduce oil spray, use whole-grain breadcrumbs, and serve with a side salad or steamed vegetables rather than heavy sides.

Conclusion

Cheesy Pumpkin Nuggets are a delightful, flavour-packed dish that transforms pumpkin into something fun and comforting. With melted cheese inside, a crisp coating, and an easy method, they’re perfect for snack time, appetisers or light meals. Try making them and adjust the flavours to your liking — I’m sure they’ll be a hit. Enjoy!

Cheesy Pumpkin Nuggets

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Crispy, golden Cheesy Pumpkin Nuggets with a tender, cheesy interior and naturally sweet pumpkin flavour. Perfect as a snack, side, or fun finger food for all ages.

• Author: Laura
• Prep Time: 20 minutes (+30 minutes chilling)
• Cook Time: 15–20 minutes
• Total Time: 50 minutes
• Yield: 24 nuggets
• Category: Snack
• Method: Baking or Frying
• Cuisine: Vegetarian
• Diet: Vegetarian

Ingredients

• 500 g pumpkin, peeled and cubed
• 1 egg, lightly beaten
• 1 cup grated cheddar or tasty cheese
• 1/2 cup plain flour
• 1 cup breadcrumbs or panko (divided)
• 1 tsp baking powder
• 1/2 tsp onion salt (or 2 tbsp finely chopped onion)
• 1/2 tsp garlic powder (optional)
• Salt and pepper, to taste
• Oil, for shallow-frying or spray oil for baking

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Instructions

1. Preheat oven to 200°C (400°F) if baking, or prepare a frying pan with oil for shallow-frying.
2. Cook pumpkin until soft (microwave, boil, or steam). Drain well and mash until smooth.
3. In a large bowl, combine mashed pumpkin, egg, grated cheese, flour, onion salt, baking powder, garlic powder (if using), salt, and pepper. Fold in about one-third of the breadcrumbs.
4. Shape mixture into small nugget-sized portions. Chill for 30 minutes to firm.
5. Prepare two bowls: one with beaten egg, one with remaining breadcrumbs. Dip each nugget into egg, then breadcrumbs, pressing to coat.
6. To bake: Arrange on a lined tray, spray or drizzle lightly with oil, and bake for 15–20 minutes until golden and crisp. To fry: Heat oil over medium-high and cook nuggets for 3–4 minutes per side until golden. Drain on paper towel.
7. Serve hot with dipping sauces such as garlic mayo or sweet chilli sauce. Garnish with parsley if desired.

Notes

• If mixture is too wet, add more flour or breadcrumbs until firm enough to shape.
• Chilling before frying helps nuggets hold together.
• For extra crispness, double coat with egg and breadcrumbs.
• Can be baked, fried, or air-fried depending on preference.
• Pairs well with creamy or tangy dipping sauces.

Nutrition

• Serving Size: 4 nuggets
• Calories: 180
• Sugar: 3g
• Sodium: 310mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 45mg