Chicken and Pumpkin Dumplings

This chicken and pumpkin dumplings recipe is a cozy dish I turn to when I want something hearty and comforting. The broth is rich and flavorful, with tender chicken, fall vegetables, and a hint of pumpkin that makes it unique. The fluffy pumpkin dumplings soak up all the goodness, making every spoonful warm and satisfying.

Why You’ll Love This Recipe

I love how this dish combines the familiar comfort of chicken and dumplings with the seasonal twist of pumpkin. The pumpkin not only gives the dumplings a beautiful color but also adds a subtle sweetness that pairs perfectly with the savory broth. It feels like a hug in a bowl, ideal for chilly evenings or when I just want something nourishing and wholesome.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tablespoons Countryside Creamery Pure Irish Butter
2 large carrots, peeled as desired & diced
1 stalk celery, diced
1 large yellow onion, diced
3 tablespoons Baker’s Corner All-Purpose Flour
32 ounces Simply Nature Organic Chicken Broth
1 cup Baker’s Corner 100% Pure Pumpkin
heaping 1/2 teaspoon Stonemill Ground Cumin
1/2 teaspoon Stonemill Pumpkin Pie Spice
1 head garlic, halved crosswise & excess paper removed
1 1/2 pounds Simply Nature Organic Chicken Breasts
one 10-ounce bag frozen Simply Nature Organic Butternut Squash or Sweet Potatoes
1/2 cup Simply Nature Organic Whole Milk
pumpkin dumplings (below)
1/2 lemon, juiced
kosher salt & ground black pepper, to season

for the pumpkin dumplings:
1/4 cup (4 tablespoons) cold Countryside Creamery Pure Irish Butter, grated
1 cup Baker’s Corner All-Purpose Flour
1 1/2 teaspoons baking powder
1 teaspoon Stonemill Pumpkin Pie Spice
1 large egg, lightly whisked
1/3 cup Baker’s Corner 100% Pure Pumpkin
1/4 cup Simply Nature Organic Whole Milk
kosher salt & ground black pepper, to season

Directions

1. I melt the butter in a large pot over medium heat, then add carrots, celery, and onion. I cook until softened, about 5–7 minutes.
2. I stir in the flour and cook for 1–2 minutes to remove the raw taste.
3. I slowly whisk in the chicken broth, then add pumpkin, cumin, pumpkin pie spice, and the halved garlic head.
4. I nestle the chicken breasts into the broth, cover, and simmer for 25–30 minutes until fully cooked.
5. I remove the chicken, shred it, and return it to the pot along with frozen butternut squash or sweet potatoes.
6. I stir in the milk and let the mixture simmer while I prepare the dumplings.
7. For the dumplings, I combine flour, baking powder, pumpkin pie spice, salt, and pepper in a bowl. I cut in the cold butter, then add egg, pumpkin, and milk to form a soft dough.
8. I drop spoonfuls of dumpling dough onto the simmering broth, cover, and cook for 12–15 minutes until the dumplings are fluffy and cooked through.
9. I finish with a squeeze of lemon juice, taste, and adjust seasoning with salt and pepper.

Servings and Timing

This recipe serves 6 people. It takes about 1 hour and 10 minutes from start to finish, including time to cook the chicken and dumplings.

Variations

Sometimes I add fresh herbs like thyme or sage to the broth for extra depth. If I don’t have butternut squash, I like to use sweet potatoes instead. For a richer flavor, I swap the milk with half-and-half or a splash of cream.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop, adding a splash of broth or water if it thickens too much. I avoid microwaving the dumplings for too long since they can get dense.

FAQs

Can I make the dumplings ahead of time?

Yes, I prepare the dough in advance and refrigerate it until ready to drop into the simmering broth.

Do I need to peel the butternut squash?

No, the frozen version comes peeled and cubed, which saves time.

Can I use rotisserie chicken instead?

Yes, I often use shredded rotisserie chicken and shorten the cooking time.

How do I know when the dumplings are done?

I check by cutting one open; it should be fluffy and cooked through, not doughy.

Can I freeze this dish?

I don’t recommend freezing the dumplings since they can get mushy, but the broth and chicken freeze well without them.

What if I don’t like pumpkin pie spice?

I replace it with cinnamon, nutmeg, or just a little extra cumin for a more savory flavor.

Can I make this dairy-free?

Yes, I use plant-based butter and milk alternatives without affecting the recipe too much.

How thick should the broth be?

It should be slightly creamy but still soupy enough to coat the dumplings.

Can I add more vegetables?

Yes, I sometimes add peas, corn, or spinach toward the end of cooking.

What type of pot works best?

I use a heavy Dutch oven since it keeps the heat even and holds the dumplings nicely.

Conclusion

I love making these chicken and pumpkin dumplings when I crave comfort food with a seasonal twist. The tender chicken, hearty vegetables, and fluffy dumplings make it filling, while the pumpkin adds warmth and flavor that feels perfect for fall. It’s a dish I keep coming back to again and again.

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