These pumpkin pierogi are soft little dumplings packed with creamy pumpkin and cheese, then pan-fried until golden and tossed in rich, nutty brown butter.
Making pierogi from scratch might sound like a project, but it’s honestly fun and so worth it. The filling is cozy, the edges get a crisp bite, and the brown butter? Total game changer.
Why I Love This Recipe
This is one of those cozy weekend recipes I make when I want something hands-on but really satisfying. I grew up with pierogi, usually filled with potato or cheese, and one day I tried mixing in pumpkin—it turned out way better than expected. The sweetness of the pumpkin, the creamy cheese, and that brown butter on top? Unbeatable.
- The dough is soft, stretchy, and easy to work with
- The filling is creamy, cheesy, and full of fall flavor
- Pan-frying gives the perfect crispy-chewy texture
- Brown butter adds a deep, nutty finish
- You can freeze extras for later
What You’ll Need
For the dough:
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 large egg
- ½ cup sour cream
- 2 tablespoons butter, softened
For the filling:
- 1 cup canned pumpkin purée
- ½ cup ricotta cheese
- ¼ cup grated parmesan cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- Pinch of black pepper
For finishing:
- 3 tablespoons butter (for brown butter)
- Fresh sage leaves (optional)
Pro Tips
- Chill the dough for easier rolling—it relaxes the gluten
- Don’t overfill the pierogi or they’ll burst when boiling
- Make sure to seal the edges well with a firm press
- Use a nonstick skillet or well-seasoned pan for frying
- Add sage to the butter for an earthy twist
Tools Required
- Mixing bowls
- Fork or whisk
- Rolling pin
- Round cutter or glass (about 3-inch)
- Small spoon
- Skillet
- Slotted spoon
- Saucepan
Substitutions and Variations
- Use cream cheese instead of ricotta
- Add a pinch of nutmeg to the filling
- Swap parmesan for pecorino
- Make it sweeter by adding maple to the filling
- Omit sage if not a fan, or try thyme
Make Ahead Tips
- Make and chill the dough up to 2 days ahead
- Filled uncooked pierogi freeze well—just boil straight from frozen
Pumpkin Pierogi with Brown Butter Sauce Recipe
Servings: 4 (about 20 pierogi)
Total Time: 1 hour
Step 1: Make the Dough
In a large bowl, mix 2 cups all-purpose flour and ½ teaspoon salt. Add 1 large egg, ½ cup sour cream, and 2 tablespoons softened butter. Mix until a shaggy dough forms, then knead until smooth, about 5 minutes. Cover and chill for 30 minutes.
Step 2: Make the Filling
In a small bowl, stir together 1 cup canned pumpkin purée, ½ cup ricotta cheese, ¼ cup grated parmesan, ¼ teaspoon garlic powder, ¼ teaspoon salt, and a pinch of black pepper until smooth.
Step 3: Roll and Fill
Roll out the chilled dough on a floured surface to about ⅛-inch thickness. Cut into circles using a 3-inch cutter. Place 1 teaspoon of filling in the center of each circle. Fold and press edges to seal.
Step 4: Boil the Pierogi
Bring a pot of salted water to a gentle boil. Drop in pierogi in batches and cook until they float, about 3–4 minutes. Remove with a slotted spoon and set on a plate to drain.
Step 5: Brown the Butter
In a skillet over medium heat, melt 3 tablespoons butter. Add a few fresh sage leaves if using. Let it cook until golden brown and nutty-smelling, about 3–4 minutes. Remove from heat.
Step 6: Pan-Fry the Pierogi
Add boiled pierogi to the skillet with brown butter. Fry for 2–3 minutes per side until golden and crisp. Spoon butter over the top as they cook.
Step 7: Serve
Transfer pierogi to a plate, spoon extra brown butter on top, and serve warm.
Macros (per serving, 5 pierogi)
Calories: ~390
Protein: 11g
Carbs: 35g
Fat: 22g
Fiber: 2g
Why This Recipe Works (Quick Science)
The dough uses sour cream and butter for softness and flexibility. Pumpkin is naturally smooth and blends easily with cheese to make a creamy filling that holds together. Browning the butter causes milk solids to toast, giving a nutty, deep flavor that balances the mild filling.
Common Mistakes
- Rolling the dough too thick—leads to chewy, uneven cooking
- Overfilling pierogi—they’ll burst when boiled
- Not sealing the edges tight—they’ll open in the water
- Burning the butter—watch it closely once it starts browning
What to Serve With
- A light green salad with lemon vinaigrette
- Roasted Brussels sprouts
- Sautéed apples with cinnamon
- Sour cream or crème fraîche on the side
FAQ
Can I use fresh pumpkin instead of canned?
Yes, just roast and mash until smooth. Make sure it’s not watery.
Can I freeze them?
Absolutely. Freeze uncooked pierogi on a baking sheet, then transfer to a bag. Boil straight from frozen.
Do I have to pan-fry them?
You don’t have to, but it adds great texture. You can just boil and serve with butter.
Can I make the dough ahead?
Yes, store it wrapped in the fridge up to 2 days.
Is it okay to skip the sage?
Totally. It’s optional, but adds a nice herbal note to the butter.
Let’s Wrap It Up
These pumpkin pierogi are soft, crispy, buttery, and filled with all the cozy flavors of fall. Whether you’re new to making dumplings or a pierogi pro, this one’s a must-try. Give it a go, and when you do, come back and leave a comment to let me know how it went or what twist you put on it!