My pumpkin grilled cheese layers a lightly spiced pumpkin purée with sharp cheddar and fresh sage between two golden, buttery slices of bread, finished with a drizzle of hot honey right before serving. It comes together in one skillet in just about 15 minutes!
Why Pumpkin Belongs in a Grilled Cheese
I’ve been on a real grilled cheese kick lately. As a lifelong vegetarian, grilled cheese has always been a comfort food staple in my life, and I’m constantly playing around with what goes inside one. I’ve already shared my kimchi grilled cheese, my apple grilled cheese, and my jalapeño grilled cheese, and I finally decided it was time to start sharing more of these additions here on the blog.
This one might be my favorite twist yet. Pumpkin as a savory ingredient doesn’t get nearly enough credit. Mixed with Dijon, garlic powder, and a little smoked paprika, it turns into something closer to a spiced spread than a “pumpkin” flavor, and it complements the sharp cheddar, the mustard’s tang, and the hot honey’s kick perfectly. This one is going to be on repeat in my kitchen all fall.
Key Ingredients
A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.
Tips for Getting This Grilled Cheese Right
- Keep the pumpkin layer thin. A thick layer traps moisture against the bread and makes it soggy instead of crisp.
- Cook low and slow. Medium-low heat gives the cheese time to fully melt before the bread over-browns.
- If the bread is browning faster than the cheese is melting, cover the skillet for 30 to 60 seconds to trap heat and speed up the melt without scorching the crust.
- Want more heat? Add a pinch of red pepper flakes directly into the pumpkin mixture before spreading.
What to Serve With Pumpkin Grilled Cheese
- Serve alongside a bowl of my Jamaican pumpkin soup or vegetarian French onion soup for dunking.
- Pair it with a simple arugula salad to cut through the richness of the cheese and butter.
- Dip it into my tofu ranch dip for a cooling, herby contrast to the hot honey.
- Enjoy it on its own with a mug of warm apple cider for a fall lunch!
More Delicious Pumpkin Recipes You Might Like
Pumpkin Grilled Cheese with Sage and Hot Honey
Ingredients
- 2 tablespoons pumpkin purée
- 1 teaspoon Dijon mustard
- 1/8 teaspoon garlic powder
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons softened butter
- 2 slices sturdy sandwich bread use gluten-free if necessary
- 1/2 cup shredded sharp cheddar cheese use vegetarian/rennet-free if necessary
- 1 teaspoon finely chopped fresh sage
- Hot honey for serving
Method
- In a small bowl, stir together the pumpkin purée, mustard, garlic powder, paprika, salt, and black pepper until smooth.
- Spread the softened butter on one side of each slice of bread. Heat a skillet over medium-low heat, then place one slice in the skillet, buttered-side down.
- Spread the pumpkin mixture evenly over the unbuttered side of the bread. Top with the cheddar and sage, then place the second slice on top, buttered-side up.
- Cook for 3 to 5 minutes per side, gently pressing with a spatula, until the bread is golden brown and the cheese has melted.
- Slice, drizzle with hot honey, and serve. Enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
