Pumpkin Gougères – Light, Cheesy, and Perfectly Savory

Pumpkin gougères are the kind of recipe that instantly brings warmth and charm to any table. I first made these savory cheese puffs on a chilly autumn evening when I had leftover pumpkin purée and wanted something cozy but impressive. The result was a batch of airy, golden bites filled with rich cheese flavor and a subtle sweetness from the pumpkin. These little puffs are perfect for gatherings, appetizers, or even as a unique holiday snack. If you love light and cheesy treats, this easy homemade pumpkin gougères recipe will become a favorite in your kitchen.

Ingredients

For the Pumpkin Gougères

1 cup water
6 tablespoons unsalted butter
½ teaspoon fine salt
1 cup all-purpose flour
¾ cup pumpkin purée
3 large eggs
1 ¼ cups grated cheese (such as aged cheddar or gruyère)
¼ teaspoon ground nutmeg
¼ teaspoon black pepper

Step-by-Step Instructions

Prepare the baking trays: Line two baking sheets with parchment paper and preheat the oven to 400°F (200°C).
Heat the base mixture: In a medium pot, combine 1 cup water, 6 tablespoons butter, and ½ teaspoon salt. Bring to a boil over medium heat.
Add the flour: Reduce heat to low and add 1 cup flour all at once. Stir vigorously until the dough forms a ball and pulls away from the sides (about 2 minutes).
Blend in the pumpkin: Remove from heat and let cool for 2 minutes. Stir in ¾ cup pumpkin purée until smooth.
Add the eggs: Whisk the eggs in a small bowl. Add them to the dough one at a time, mixing well between each addition until the mixture becomes glossy and silky.
Fold in cheese and spices: Add 1 ¼ cups grated cheese, ¼ teaspoon nutmeg, and ¼ teaspoon pepper. Mix until fully combined.
Pipe or scoop: Transfer the dough to a piping bag with a round tip, or use two spoons to drop small mounds (about 1 tablespoon each) onto the baking sheet.
Bake: Bake for 20–25 minutes, until the gougères are puffed and golden. Avoid opening the oven early to prevent collapse.
Cool and serve: Let them cool slightly before serving. They should be light, hollow, and beautifully airy inside.

Tips & Variations

1. Try different cheeses

Swap gruyère for sharp cheddar, parmesan, or a mix of both for deeper flavor.

2. Add herbs

Stir in chopped rosemary, thyme, or chives for an aromatic touch without overpowering the pumpkin.

3. Spice variations

A pinch of paprika or cayenne adds a gentle heat and complements the cheese perfectly.

Storing & Reheating

How to Store

Fridge: Place completely cooled gougères in an airtight container for up to 3 days.
Freezer: Freeze baked gougères on a tray, then transfer to a freezer bag. They keep for up to 2 months.

How to Reheat

Oven (best method): Reheat at 350°F (175°C) for 5–7 minutes until warm and crisp.
Air fryer: 3–4 minutes at 350°F works well.
Avoid the microwave as it makes them soft instead of airy.

FAQs

Can I make them ahead?

Yes! You can pipe the dough onto a tray and freeze it. Bake directly from frozen, adding 2–3 minutes to the baking time.

Can I use gluten-free flour?

You can use a gluten-free all-purpose blend. The texture will be slightly softer, but still delicious.

Can I make mini or large gougères?

Absolutely. Smaller ones bake faster (12–15 minutes), while larger ones may need 25–30 minutes.

Why did my gougères deflate?

Usually this happens when the oven door is opened too early or if the dough is too wet. Make sure to follow the exact measurements.

Nutritional Information

Approximate per serving (1 gougère)

Calories: ~65
Protein: 3 g
Carbohydrates: 4 g
Fat: 4 g

These pumpkin gougères are light, cheesy, and just the right amount of festive—perfect for parties, cozy nights in, or holiday spreads. If you try this recipe, let me know how they turned out in the comments! Feel free to share your photos on social media or explore more of my easy homemade appetizer recipes for delicious inspiration.