Chicken and Pumpkin Dumplings Recipe tastes cozy and savory with a hint of sweetness from pumpkin, like chicken and dumplings met a bowl of fall soup and decided to stay together forever. It works great for busy weeknights or lazy Sundays, since you can get it on the table in about 55–65 minutes total. I first tested this on a chilly October evening in my tiny apartment kitchen, and my neighbors still ask about “that pumpkin dumpling thing.”

Why Make This Chicken and Pumpkin Dumplings Recipe at Home

This chicken and pumpkin dumplings recipe gives you all the comfort of classic chicken and dumplings with extra flavor and nutrition from pumpkin. The broth tastes rich and slightly creamy, the dumplings stay tender and fluffy, and the pumpkin adds color and a subtle sweetness that kids and adults both enjoy.

You control the salt, the quality of the chicken, and the amount of veggies, so the meal feels hearty without sitting like a brick. Leftovers reheat beautifully, so you cook once and eat twice, which my future self always appreciates.

“These chicken and pumpkin dumplings taste like a cozy sweater in a bowl, and my whole family scraped their bowls clean. ★★★★★”

Ingredients You Need

For the chicken and broth

2 tablespoons olive oil or avocado oil
1 medium yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced (optional but adds great flavor)
3 cloves garlic, minced
1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger as a shortcut)
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon smoked paprika (or sweet paprika if you prefer milder flavor)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional for a little heat)
1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
- You can use chicken breast if you prefer leaner meat, but thighs stay juicier.
4 cups low sodium chicken broth (boxed broth works great; I like Pacific or Kettle & Fire)
1 cup water, as needed to thin the soup
1 cup canned pumpkin puree (not pumpkin pie filling; Libby’s or store brand both work)
1/2 cup frozen peas or corn (no need to thaw)
1/2 cup heavy cream or half-and-half (or full-fat coconut milk for dairy-free)
2 tablespoons soy sauce or tamari (adds depth and umami)
1 tablespoon apple cider vinegar or lemon juice (brightens the flavor at the end)
2 tablespoons chopped fresh parsley or chives, for garnish

For the pumpkin dumplings

1 1/2 cups all-purpose flour
- Use a gluten-free 1:1 baking blend if you need a gluten-free version.
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme or Italian seasoning
2 tablespoons cold butter, cut into small cubes
- Use plant-based butter if you keep it dairy-free.
1/2 cup canned pumpkin puree
1/3–1/2 cup milk or unsweetened non-dairy milk
- Start with 1/3 cup and add more by the tablespoon until the dough looks thick and scoopable.

Pantry shortcuts and substitutions

Use rotisserie chicken: Shred about 3 cups cooked chicken and add it after the broth simmers, right before you drop in the dumplings.
Use pre-chopped mirepoix: Many grocery stores sell a mix of onion, carrot, and celery in the produce section.
Swap pumpkin: Butternut squash puree or sweet potato puree both work if you run out of pumpkin.
Extra veggies: Toss in a handful of baby spinach or chopped kale near the end for more greens.

Equipment list

Large heavy-bottomed pot or Dutch oven with lid
Cutting board and sharp knife
Measuring cups and spoons
Mixing bowl for dumplings
Fork or pastry cutter for cutting in butter
Cookie scoop or two spoons for dropping dumplings
Ladle for serving

Tips & Mistakes

Use chicken thighs if you want the most tender, juicy meat in your chicken and pumpkin dumplings.
Cut the chicken into evenly sized pieces so everything cooks at the same rate.
Sauté the veggies long enough to soften and lightly brown them, since that browning builds flavor in the broth.
Warm the broth to a gentle simmer before adding dumplings so they puff nicely and cook through.
Keep the lid on while dumplings cook, since lifting the lid drops the temperature and leads to dense dumplings.
Avoid overmixing the dumpling dough, or you end up with tough, chewy dumplings instead of fluffy ones.
Use canned pumpkin puree, not pumpkin pie filling, since pie filling contains sugar and spices that throw off the flavor.
Taste the broth near the end and adjust salt, pepper, and acid so the soup tastes bright and balanced, not flat.
Do not boil the soup hard after adding cream, or the texture can turn grainy.
Let the soup rest 5 minutes before serving so the dumplings set slightly and do not fall apart in the bowls.

How to Make Chicken and Pumpkin Dumplings Recipe

Step 1: Sauté veggies and aromatics

Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onions, carrots, and celery. Cook until soft and lightly golden, about 8 minutes, and stir often so nothing burns. Stir in garlic, ginger, coriander, turmeric, smoked paprika, salt, black pepper, and red pepper flakes, and cook 2 minutes until everything smells fragrant.

Step 2: Brown the chicken

Add the chicken pieces to the pot in an even layer. Stir and cook until the chicken loses its raw color and browns in spots, about 5–7 minutes. Scrape up any browned bits from the bottom of the pot, since those bits carry a lot of flavor.

Step 3: Add broth and pumpkin

Pour in the chicken broth and 1 cup water, and stir to combine. Stir in the pumpkin puree until it fully dissolves into the liquid and turns the broth a deep golden orange. Bring the mixture to a gentle simmer over medium-high heat, then lower the heat to maintain a steady simmer.

Let the soup simmer 10–15 minutes, until the chicken turns tender and the flavors meld. Taste and adjust salt if needed at this stage, since the dumplings will soak up some seasoning.

Step 4: Mix the pumpkin dumpling dough

While the soup simmers, whisk together flour, baking powder, salt, black pepper, and dried thyme in a mixing bowl. Add the cold butter cubes and cut them into the flour with a fork or pastry cutter until the mixture looks like coarse crumbs. Stir in the pumpkin puree.

Pour in 1/3 cup milk and stir until the dough comes together into a thick, sticky batter. Add more milk a tablespoon at a time if the dough looks too dry, but keep it thick enough to hold a soft mound on a spoon.

Step 5: Drop in the dumplings

Make sure the soup simmers gently, not at a rolling boil. Use a small cookie scoop or two spoons to drop heaping tablespoon-sized portions of dumpling dough directly onto the surface of the simmering soup. Space the dumplings slightly apart, since they will puff as they cook.

Try to keep the dumplings roughly the same size so they cook evenly. Once you drop all the dumplings, cover the pot with a tight-fitting lid.

Step 6: Steam the dumplings

Lower the heat to medium-low so the soup simmers gently. Cook the dumplings covered for 15 minutes without lifting the lid. The steam inside the pot cooks the dumplings through and keeps them fluffy.

After 15 minutes, check one dumpling by cutting it in half. The center should look cooked and bready, not wet or doughy. If it still looks underdone, cover the pot again and cook 3–5 minutes more.

Step 7: Finish the soup

Once the dumplings cook through, stir in the frozen peas or corn. Pour in the cream or coconut milk and the soy sauce, and stir gently so you do not break up the dumplings. Let the soup heat on low for 3–4 minutes so the peas warm and the broth turns creamy.

Turn off the heat and stir in the apple cider vinegar or lemon juice. Taste and adjust seasoning with more salt and pepper if needed. Sprinkle chopped parsley or chives on top before serving.

Variations I've Tried

I sometimes swap half the pumpkin puree with mashed sweet potato, which gives the dumplings a slightly sweeter, earthier flavor. You can add a teaspoon of curry powder to the aromatics for a cozy curry-style chicken and pumpkin dumplings recipe. If you prefer more veggies, stir in chopped kale or spinach during the last 5 minutes of cooking.

You can also make mini meatball dumplings by mixing ground chicken with a few spoonfuls of pumpkin puree, breadcrumbs, and seasoning, then dropping them into the simmering broth instead of the flour dumplings. For a lighter version, skip the cream and use extra broth, then finish with a spoonful of plain Greek yogurt in each bowl.

How to Serve Chicken and Pumpkin Dumplings Recipe

Serve this chicken and pumpkin dumplings recipe in wide, shallow bowls so the dumplings sit on top and stay visible. Spoon plenty of broth and veggies around each dumpling, then finish with extra herbs and a crack of black pepper. A simple side salad, roasted green beans, or steamed broccoli balances the richness nicely.

Warm crusty bread or soft dinner rolls make great partners if you want something to soak up the broth. A mug of hot tea, cider, or sparkling water with citrus rounds out the meal without stealing the spotlight from the dumplings.

How to store

Cool leftovers to room temperature within 1 hour, then transfer them to airtight containers and refrigerate for up to 3 days.
For freezing, place the soup and dumplings in freezer-safe containers, leave a little headspace, and freeze for up to 2 months.
To reheat from the fridge, warm gently on the stove over low to medium heat, adding a splash of broth or water if the soup looks too thick.
To reheat from frozen, thaw overnight in the fridge, then reheat on the stove; avoid boiling hard so the dumplings stay tender.