Pumpkin season is here, and I’m not just talking about lattes or pie. Nope, we’re diving into the world of pumpkin pasta dishes that are cozy, crave-worthy, and perfect for any night of the week. Whether you’re curled up on the couch or hosting a low-key gathering, these recipes are your ticket to fall flavor without the fuss. Who doesn’t love a dish that screams autumn but comes together faster than you can carve a jack-o’-lantern? 😊 Here are 10 recipes that’ll make your kitchen smell like a crisp October evening.
1. Creamy Pumpkin Sage Fettuccine
This dish is like a warm hug from your favorite sweater. It’s rich, velvety, and just fancy enough to impress without requiring you to channel Gordon Ramsay.
Ingredients
- 1 lb fettuccine (fresh or dried, your call)
- 1 cup pumpkin puree (canned is fine, just make sure it’s not pie filling)
- ½ cup heavy cream
- ¼ cup grated Parmesan
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp fresh sage, chopped
- Salt and pepper to taste
- Pinch of nutmeg (trust me, it’s magic)
Step-by-Step Instructions
- Cook fettuccine in salted boiling water until al dente. Drain, but save ½ cup of pasta water.
- Melt butter in a large skillet over medium heat. Add garlic and sage, and sauté until fragrant (about 1 minute).
- Stir in pumpkin puree, heavy cream, and Parmesan. Whisk until smooth, adding pasta water to thin if needed.
- Toss in the fettuccine, season with salt, pepper, and nutmeg, and mix until coated.
- Serve with extra Parmesan sprinkled on top.
Why You’ll Love It
The sage and nutmeg combo makes this dish taste like a fancy restaurant meal, but it’s ready in 20 minutes. I once made this for a weeknight dinner and ended up eating it straight from the pan—zero regrets.
2. Pumpkin Pesto Penne
Pesto and pumpkin? Oh, yes. This dish is a vibrant, nutty twist that’s as easy as it is delicious.
Ingredients
- 12 oz penne (rigatoni works too)
- ¾ cup pumpkin puree
- ¼ cup store-bought or homemade basil pesto
- ¼ cup toasted pine nuts
- 2 tbsp olive oil
- 1 clove garlic, minced
- ¼ cup grated Pecorino Romano
- Salt and pepper to taste
Step-by-Step Instructions
- Boil penne until al dente. Reserve ¼ cup pasta water before draining.
- In a skillet, heat olive oil over medium heat. Sauté garlic for 30 seconds.
- Mix in pumpkin puree and pesto, stirring until combined. Add pasta water to loosen the sauce.
- Toss the penne in the sauce, sprinkle with pine nuts and Pecorino Romano, and season with salt and pepper.
- Serve immediately, maybe with a glass of white wine. 😏
Why You’ll Love It
The pesto’s brightness cuts through the pumpkin’s richness, making every bite pop. It’s also a great make-ahead dish for meal prep—trust me, it reheats like a dream.
3. Spicy Pumpkin Chorizo Rigatoni
Want a little kick with your cozy? This spicy, smoky pasta is your new go-to when you’re craving bold flavors.
Ingredients
- 1 lb rigatoni
- 1 cup pumpkin puree
- ½ lb chorizo, crumbled (spicy or mild, you choose)
- ½ cup diced tomatoes (canned is fine)
- 1 small onion, diced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ¼ tsp red pepper flakes (optional for extra heat)
- Salt to taste
Step-by-Step Instructions
- Cook rigatoni until al dente. Drain and set aside.
- In a large skillet, heat olive oil and cook chorizo until crispy, about 5 minutes. Remove and set aside.
- In the same skillet, sauté onion until soft. Add pumpkin puree, diced tomatoes, smoked paprika, and red pepper flakes. Simmer for 5 minutes.
- Toss in the rigatoni and chorizo, stirring to coat. Add salt if needed.
- Serve hot, maybe with a sprinkle of parsley if you’re feeling extra.
Why You’ll Love It
The chorizo’s smokiness pairs so well with pumpkin, it’s almost unfair. I tried swapping chorizo for Italian sausage once—big mistake. Stick with chorizo for that bold, spicy vibe.
4. Pumpkin Goat Cheese Ravioli
Homemade ravioli sounds intimidating, but this version uses wonton wrappers for a cheat code that’s just as tasty. Who has time to roll out dough on a Tuesday?
Ingredients
- 1 package wonton wrappers (about 40)
- 1 cup pumpkin puree
- ½ cup goat cheese, crumbled
- ¼ cup ricotta
- 2 tbsp butter
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
- Optional: toasted walnuts for topping
Step-by-Step Instructions
- Mix pumpkin puree, goat cheese, ricotta, salt, and pepper in a bowl.
- Lay out a wonton wrapper, place 1 tsp of filling in the center, brush edges with water, and top with another wrapper. Press to seal. Repeat.
- Boil ravioli in salted water for 2–3 minutes until they float. Drain carefully.
- Melt butter in a skillet, add thyme, and toss in the ravioli to coat.
- Top with walnuts for crunch, if you’re feeling fancy.
Why You’ll Love It
These ravioli are creamy, tangy, and stupidly easy to make. The thyme adds an herby warmth that makes this dish feel like a cozy blanket.
5. Pumpkin Alfredo Tortellini
This is comfort food at its finest—creamy, cheesy, and ready in under 15 minutes. Perfect for those nights when you just can’t even.
Ingredients
- 1 lb cheese tortellini (fresh or frozen)
- ¾ cup pumpkin puree
- ½ cup heavy cream
- ¼ cup grated Parmesan
- 2 tbsp butter
- 1 clove garlic, minced
- Pinch of nutmeg
- Salt and pepper to taste
Step-by-Step Instructions
- Cook tortellini according to package instructions. Drain, reserving ¼ cup pasta water.
- In a skillet, melt butter and sauté garlic for 30 seconds.
- Add pumpkin puree, heavy cream, and Parmesan. Stir until smooth, adding pasta water if too thick.
- Toss in the tortellini, season with nutmeg, salt, and pepper.
- Serve with extra Parmesan because, duh, cheese.
Why You’ll Love It
This dish is so indulgent, you’ll forget it’s weeknight-friendly. I once made this for a friend who “hates pumpkin,” and she asked for seconds. True story.
6. Pumpkin Spinach Lasagna Roll-Ups
Lasagna roll-ups are cute, portion-controlled, and way easier than layering a whole pan. Plus, the spinach sneaks in some greens without stealing the show.
Ingredients
- 8 lasagna noodles
- 1 cup pumpkin puree
- 1 cup ricotta
- 1 cup chopped spinach (fresh or frozen, thawed)
- ½ cup mozzarella, shredded
- ¼ cup Parmesan
- 1 egg
- 1 cup marinara sauce
- Salt and pepper to taste
Step-by-Step Instructions
- Cook lasagna noodles until al dente. Lay flat to cool.
- Mix pumpkin puree, ricotta, spinach, egg, salt, and pepper in a bowl.
- Spread 2 tbsp of filling on each noodle, roll up, and place seam-side down in a greased baking dish.
- Top with marinara sauce and sprinkle with mozzarella and Parmesan.
- Bake at 375°F for 20 minutes until bubbly.
Why You’ll Love It
These roll-ups are perfect for meal prep or freezing. The pumpkin adds a subtle sweetness that makes the marinara pop. IMO, it’s better than traditional lasagna.
7. Pumpkin Bacon Carbonara
Bacon and pumpkin in one dish? Yes, please. This carbonara is smoky, creamy, and just decadent enough to feel special.
Ingredients
- 12 oz spaghetti
- ¾ cup pumpkin puree
- 4 slices bacon, chopped
- 2 eggs
- ½ cup grated Pecorino Romano
- 1 clove garlic, minced
- Black pepper to taste
Step-by-Step Instructions
- Cook spaghetti until al dente. Reserve ½ cup pasta water.
- In a skillet, cook bacon until crispy. Remove, leaving the fat in the pan.
- Sauté garlic in the bacon fat for 30 seconds. Add pumpkin puree and stir.
- Whisk eggs and Pecorino Romano in a bowl. Slowly add hot pasta water to temper.
- Toss spaghetti in the skillet with the pumpkin mixture, then off heat, add the egg mixture, stirring quickly to create a creamy sauce. Add bacon and pepper.
Why You’ll Love It
The pumpkin makes this carbonara feel like fall without overpowering the bacon’s smoky goodness. It’s a crowd-pleaser that doesn’t scream “pumpkin spice everything.”
8. Pumpkin Mushroom Orzo
Orzo is like pasta’s cute little cousin, and this dish pairs it with earthy mushrooms and creamy pumpkin for a one-pot wonder.
Ingredients
- 1 cup orzo
- ¾ cup pumpkin puree
- 8 oz cremini mushrooms, sliced
- 2 tbsp butter
- 1 small onion, diced
- 2 cups vegetable broth
- ¼ cup grated Parmesan
- Salt and pepper to taste
Step-by-Step Instructions
- Melt butter in a large pot. Sauté onion and mushrooms until soft, about 5 minutes.
- Add orzo and toast for 1 minute. Pour in vegetable broth and simmer until absorbed, about 10 minutes.
- Stir in pumpkin puree and Parmesan. Season with salt and pepper.
- Serve hot, maybe with a sprinkle of fresh parsley.
Why You’ll Love It
This dish is stupidly easy and tastes like you spent hours on it. The mushrooms add an umami punch that makes it feel gourmet. Perfect for a cozy night in.
9. Pumpkin Shrimp Linguine
Seafood and pumpkin might sound weird, but this combo is a game-changer. The shrimp adds a sweet, briny contrast to the creamy sauce.
Ingredients
- 12 oz linguine
- ¾ cup pumpkin puree
- ½ lb shrimp, peeled and deveined
- ½ cup heavy cream
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp lemon zest
- Salt and pepper to taste
Step-by-Step Instructions
- Cook linguine until al dente. Drain, reserving ¼ cup pasta water.
- Heat olive oil in a skillet. Cook shrimp until pink, about 2 minutes per side. Remove and set aside.
- In the same skillet, sauté garlic for 30 seconds. Add pumpkin puree and heavy cream, stirring until smooth.
- Toss in linguine, shrimp, and lemon zest. Add pasta water if needed. Season with salt and pepper.
- Serve with a lemon wedge for extra zing.
Why You’ll Love It
The lemon zest brightens up the pumpkin’s richness, and the shrimp makes it feel fancy without much effort. I served this to my seafood-obsessed sister, and she’s still talking about it.
10. Pumpkin Kale Gnocchi
Gnocchi is the ultimate comfort food, and this version with pumpkin and kale is healthy-ish without sacrificing flavor. Win-win!
Ingredients
- 1 lb gnocchi (store-bought or homemade)
- ¾ cup pumpkin puree
- 2 cups chopped kale
- ¼ cup heavy cream
- 2 tbsp butter
- 1 clove garlic, minced
- ¼ cup grated Parmesan
- Salt and pepper to taste
Step-by-Step Instructions
- Cook gnocchi according to package instructions. Drain and set aside.
- Melt butter in a skillet. Sauté garlic and kale until wilted, about 3 minutes.
- Stir in pumpkin puree and heavy cream. Simmer for 2 minutes.
- Add gnocchi and Parmesan, tossing to coat. Season with salt and pepper.
- Serve with extra Parmesan because cheese is life.
Why You’ll Love It
The kale adds a slight crunch and makes you feel virtuous, while the pumpkin sauce is pure comfort. This dish is so versatile, you can swap kale for spinach if you’re not feeling the green vibe.
Related Recipes:
- 8 Easy Pumpkin Seed Recipes for Healthy Snacking
- 9 Creamy Pumpkin Cheesecake Recipes You’ll Crave This Fall
- 7 Irresistible Pumpkin Pie Recipes to Savor This Fall
- 10 Adorable Pumpkin Cupcake Recipes to Sweeten Your Fall
Wrapping It Up
These pumpkin pasta dishes are your new fall obsession—cozy, quick, and packed with flavor. From creamy fettuccine to spicy chorizo rigatoni, there’s something here for every mood and craving. So grab that can of pumpkin puree and get cooking. Your taste buds (and maybe your Instagram feed) will thank you. 🍂 What’s your favorite way to enjoy pumpkin pasta? Let me know in the comments!
