Crispy Roasted Pumpkin Cutlets (Vegetarian!)

Pumpkin cutlets are a delicious and wholesome vegetarian dish made with creamy pumpkin puree, savory parmesan, and a crispy breadcrumb coating. Baked until golden, these cutlets are the perfect balance of soft inside and crunchy outside. Whether you're cooking for picky eaters, looking for a fall-inspired side, or planning a meatless meal, this recipe fits the bill beautifully.

Why Everyone Will Love This Recipe

• Kid-friendly: Their mild flavor and fun shape make them a hit with little ones.
• Vegetarian and hearty: No meat needed—pumpkin and chickpea flour provide all the texture and protein you want.
• Simple ingredients: Easy to find and pantry-friendly.
• No frying: These are oven-baked for a lighter, mess-free alternative.
• Perfect for fall: A seasonal twist that brings warmth and comfort to your plate.

What Are Pumpkin Cutlets?

Pumpkin cutlets are a vegetarian patty-like dish made with mashed or pureed pumpkin, breadcrumbs, cheese, herbs, and spices. The mixture is shaped into flat, oval cutlets, dipped in a chickpea flour batter, breaded, and baked until crispy. While popular in various regional cuisines as a meatless alternative, this version uses rosemary and parmesan for an Italian-inspired flavor. They're ideal as a snack, lunch, or even a fun dinner entrée.

Cooking Tips

• Use thick pumpkin puree: If your puree is too watery, strain or cook it down slightly before mixing.
• Fresh rosemary vs. dried: Fresh rosemary adds more fragrance, but dried works fine in a pinch.
• For a cheesier kick: Add a little grated mozzarella inside for a melty center.
• Pan-fry option: You can shallow fry them in olive oil for a crisper exterior—just reduce baking time or skip the oven altogether.
• Make ahead: Shape and coat the cutlets, then refrigerate up to 24 hours before baking.

Frequently Asked Questions

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works well—just make sure it’s 100% pumpkin with no added sugar or spices.

Can I make these gluten-free?

Absolutely. Swap regular breadcrumbs for gluten-free breadcrumbs in both the mixture and coating.

What can I use instead of chickpea flour?

You can substitute all-purpose flour or cornstarch, but chickpea flour gives a nice nutty flavor and helps bind better.

Can I fry these cutlets instead of baking them?

Yes! Lightly fry them in olive oil over medium heat until golden on both sides—about 3–4 minutes per side.

How to Store

Let the baked cutlets cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days. To reheat, bake at 350°F (175°C) for 8–10 minutes, or until warmed through and crisp.

How to Freeze

To freeze before baking, arrange the coated cutlets in a single layer on a tray and freeze until firm. Then store in freezer bags for up to 1 month. Bake from frozen at 360°F (180°C), adding 5–7 extra minutes.

If freezing after baking, cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven for best texture.

How to Make Pumpkin Cutlets

Step 1

Step 1

Preheat the oven to 360°F (180°C).  In a large bowl, combine pumpkin puree, parmesan, rosemary, breadcrumbs, and salt. Mix until the dough is compact and holds together.

Preheat the oven to 360°F (180°C).  In a large bowl, combine pumpkin puree, parmesan, rosemary, breadcrumbs, and salt. Mix until the dough is compact and holds together.

Step 2

Step 2

Grease your hands with olive oil, take portions of the mixture, and form into oval or round cutlets. You should get about 6.

Grease your hands with olive oil, take portions of the mixture, and form into oval or round cutlets. You should get about 6.

Step 3

Step 3

In a separate bowl, whisk together chickpea flour and water until smooth and lump-free.

In a separate bowl, whisk together chickpea flour and water until smooth and lump-free.

Step 4

Step 4

Dip each cutlet into the chickpea batter, then roll in breadcrumbs until evenly coated.

Dip each cutlet into the chickpea batter, then roll in breadcrumbs until evenly coated.

Step 5

Step 5

Place the cutlets on a parchment-lined baking tray. Drizzle with olive oil and bake for 20 minutes, or until golden brown.

Place the cutlets on a parchment-lined baking tray. Drizzle with olive oil and bake for 20 minutes, or until golden brown.

Step 6

Step 6

Transfer to a serving dish and enjoy warm—perfect as a main or side!

Transfer to a serving dish and enjoy warm—perfect as a main or side!