Pizza-Stuffed Jack-o'-Lantern Pumpkins Recipe

If you’re looking for a fun and festive way to celebrate fall, I have to share this Pizza-Stuffed Jack-o'-Lantern Pumpkins Recipe with you. It’s the perfect centerpiece for Halloween parties or cozy autumn dinners, combining the charm of tiny pumpkins with gooey cheesy pizza goodness. Trust me, it’s just as delightful to make as it is to eat!

Ingredient Snapshot

Choosing the freshest cheeses and picking small, firm pumpkins really makes a difference for this Pizza-Stuffed Jack-o'-Lantern Pumpkins Recipe. I always look for pumpkins that feel solid and not too soft—this helps them hold up well in the oven.

• Ricotta cheese: Look for whole milk ricotta for the creamiest texture and mild flavor.
• Mozzarella cheese: Fresh shredded mozzarella melts beautifully for that perfect gooey bite.
• Parmesan cheese: Finely grated Parmesan brings a nutty, salty punch to the filling.
• Refrigerated biscuit dough: This is your shortcut crust—its buttery flakiness works wonderfully here.
• Small pumpkins: Choose pumpkins around 4–5 inches wide, firm and free from bruises; they double as baking molds and festive vessels.
• Fresh garlic and parsley: Essential for the garlic butter to add depth and aroma.
• Paprika: Adds a subtle smoky warmth that pairs really well with the cheese.
• Pretzel sticks: These charmingly mimic pumpkin stems and add a fun crispy snack on top.
• Marinara sauce: A tangy dipping sauce to finish off the pizza experience.

How to Make Pizza-Stuffed Jack-o'-Lantern Pumpkins Recipe

Step 1 — Set Up & Season

First, preheat your oven to a cozy 375°F. Grab a large mixing bowl and blend together the ricotta, shredded mozzarella, Parmesan, kosher salt, and freshly ground black pepper. I like to mix until the cheeses meld into a uniformly creamy filling—no big lumps or dry patches. This step sets the stage, ensuring that every bite inside the pumpkin is perfectly seasoned and smooth.

Step 2 — Sear, Toast, or Mix

Next, melt your butter slowly in a small pan over medium heat. Toss in the chopped garlic, parsley, and paprika, then toast for about a minute until the butter smells fragrant and the garlic softens but doesn’t brown. Immediately take this off heat—it’s the secret to that irresistible aromatic kick. Then, divide your biscuit dough into eight portions; flatten each one with your hands into a round disc shape that will line the pumpkin interiors. Brush all insides of your pumpkins generously with that garlic butter—you'll see how it glistens and adds flavor. Press the flattened dough evenly inside, covering the base and walls to create your crust shell.

Step 3 — Finish for Best Texture

Now, spoon the cheesy filling into each pumpkin, spreading it out smoothly, then sprinkle shredded cheddar cheese on top for a melty, vivid finish. Pop these into your oven’s center rack and bake for 25 to 30 minutes. You'll want to look for that toasty golden crust and bubbling cheese on top—that’s your doneness cue. Be careful not to overbake or the pumpkin might get too soft, losing its shape. Once baked, let them cool just enough so you don’t burn your fingers when you add the final detail: two pretzel sticks per pumpkin, poked gently into the top to resemble the cutest jack-o'-lantern stems!

Serving Ideas

Finishing Touches

I like to serve these with a side of warm marinara dipping sauce because the tangy tomato complements the rich cheese and buttery crust perfectly. A sprinkle of fresh basil on top just before serving brightens it up and adds a fresh herbaceous note that’s hard to resist.

Pair It With

To balance the richness, try pairing this recipe with a crisp green salad dressed with a lemon vinaigrette or roasted seasonal vegetables like Brussels sprouts or carrots. A light, sparkling beverage also pairs beautifully to cleanse your palate between bites.

Easy Plating Upgrades

For a casual vibe, place each pumpkin on a rustic wooden slice or a colorful autumn-themed plate. For a party, surround them with fresh mini pumpkins, fall leaves, or even edible flowers to elevate the presentation—your guests will love how festive and inviting these look.

Make-Ahead, Store & Reheat

Storing Leftovers

Store leftover pumpkin and filling in airtight containers in the fridge for up to 3 days. The texture might soften a bit as the pumpkin continues to release moisture, but reheating carefully will help restore its delightful qualities.

Freezing Tips

I don’t recommend freezing the entire stuffed pumpkin because pumpkins tend to become mushy after freezing and thawing. However, you can freeze the cheese filling separately in a sealed container for up to 2 months and thaw before use to assemble and bake fresh.

Reheating Pizza-Stuffed Jack-o'-Lantern Pumpkins Recipe Without Drying Out

For best results, reheat in a 350°F oven for about 10 to 12 minutes until warmed through, tenting with foil if the cheese starts to darken too quickly. The oven method keeps the crust crisp and cheese melty. The microwave works in a pinch—heat in short 20-second bursts and cover loosely with a damp paper towel to trap moisture. Air fryer lovers can warm these at 320°F for 6–8 minutes for a quick crispy finish.

Final Thoughts

This Pizza-Stuffed Jack-o'-Lantern Pumpkins Recipe has become one of my favorite seasonal treats—I hope you love making and sharing it as much as I do. It’s the perfect blend of cozy comfort and playful presentation that keeps guests coming back for more. Give it a try this fall, and watch how everyone lights up when you serve these adorable, cheesy little pumpkins!

Print Recipe

Pizza-Stuffed Jack-o'-Lantern Pumpkins Recipe

Print Recipe

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4.5 from 10 reviews

This festive recipe features cheese-stuffed jack-o'-lantern pumpkins made with a rich blend of ricotta, mozzarella, and Parmesan cheeses nestled inside a buttery biscuit dough crust. Topped with shredded cheddar and pretzel stick stems, these mini pumpkins bake to golden perfection and are served with savory marinara sauce for dipping. Perfect for Halloween parties or cozy autumn gatherings.

• Author: Julia
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Cheese Filling

• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup finely grated Parmesan cheese
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Dough and Crust

• 1 (16.3-ounce) tube refrigerated biscuit dough

Garlic Butter

• ½ cup (1 stick) unsalted butter
• 2 garlic cloves, finely chopped
• 1 tablespoon chopped fresh parsley
• 1 teaspoon paprika

Assembly & Toppings

• 2 cups shredded cheddar cheese
• 16 thin pretzel sticks (1 inch each)
• Marinara sauce, for serving

Instructions

1. Preheat Oven: Preheat your oven to 375°F to prepare for baking the pumpkins.
2. Prepare Cheese Filling: In a large mixing bowl, thoroughly combine ricotta, mozzarella, Parmesan cheeses, kosher salt, and freshly ground black pepper until evenly blended.
3. Make Garlic Butter: Melt unsalted butter in a small saucepan over medium heat. Add finely chopped garlic, fresh parsley, and paprika, then sauté for 1 minute until fragrant. Remove from heat and set aside.
4. Shape Biscuit Dough: Divide the refrigerated biscuit dough into 8 individual biscuits. Gently flatten each biscuit into a round disk shape using your hands.
5. Prepare Pumpkins: Brush the interior of 8 small oven-safe pumpkins or ramekins with the prepared garlic butter to coat evenly.
6. Form Crust: Press each flattened biscuit dough into the bottom and up the sides of the pumpkins or ramekins, creating a crust that lines the interior.
7. Fill and Top: Evenly distribute the cheese filling mixture among the crust-lined pumpkins, then sprinkle shredded cheddar cheese on top of each one.
8. Bake: Place the filled pumpkins on the center rack of the oven and bake for 30 minutes, or until the crust is golden brown and the cheese is melted and bubbling.
9. Garnish: Allow the baked pumpkins to cool slightly. Carefully insert two pretzel sticks into the top of each pumpkin to form decorative stems.
10. Serve: Serve the cheese-stuffed pumpkins warm with marinara sauce on the side for dipping.

Notes

• You can substitute the small pumpkins with oven-safe ramekins if jack-o'-lanterns are unavailable.
• If you prefer, use gluten-free biscuit dough to make this recipe gluten-free.
• Make sure not to overfill the pumpkins to prevent overflowing during baking.
• For added flavor, sprinkle a pinch of crushed red pepper flakes into the cheese filling.
• Leftovers can be reheated in the oven at 350°F for 10 minutes to crisp up the crust again.