• Skip to main content
  • Skip to primary sidebar

Kudos Kitchen by Renee

menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Facebook
    • Instagram
    • YouTube
  • ×
    Home » Pasta Recipes

    Published: Nov 1, 2015 · Modified: Jun 1, 2022 by Renée · This post may contain affiliate links · 20 Comments

    German Pumpkin Spaetzle with Gruyere Cheese

    Soft and pillowy German Pumpkin Spaetzle with Gruyere Cheese dumplings may not be all that traditional, but they sure are tasty.

    A casserole dish filled with Pumpkin Spaetzle and topped with Gruyere Cheese and parsley.

    *Disclaimer - This recipe was originally published in 2015. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

    When the cooler months arrive, I tend to gravitate to German cuisine as my comfort food of choice. It just speaks to me, and I hope it speaks to you too.

    Now that October is now only a memory (how did that happen so fast?), I'm still in an Oktoberfest mood, and I may well stay here until the end of winter. Don't say I didn't warn you. LOL

    Pumpkin Spaetzle with Gruyere Cheese

    Pumpkin Spaetzle with Gruyere Cheese may look intimidating to make, but trust me when I tell you that it's as easy to make as mixing the simple batter ingredients in a bowl with a wooden spoon and boiling pasta. After all, that's what spaetzle is, German pasta.

    Pumpkin Spaetzle with Gruyere Cheese

    Since I tend to make spaetzle often, I purchased a handy dandy spaetzle maker that you'll see in the photos. However, if you don't have one (and honestly they're almost more pain and mess than they're worth), you can use a standard kitchen colander with basically the same results. By making sure your batter is relatively loose, so it will easily funnel through the colander holes with a little help from a spatula, you're all set.

    If you're wondering how a spaetzle maker works, you fill the hopper with the batter when the spaetzle maker is over the pot of boiling water. Then you slide the hopper back and forth as the dough funnels through the holes and drops into the boiling water. It's easy, but I always end up sliding the hopper too far off the side of the pot, and then I have spaetzle batter all down the outside side of my pot. You'd think I'd learn, but I haven't.

    PUMPKIN SPAETZLE WITH GRUYERE CHEESE   {PRINT THIS RECIPE}
    Serves:  6-8         Prep Time:   5 minutes       Cook Time:  20 minutes
     
    4½ cups all-purpose flour
    1½ teaspoons kosher salt
    ¼ teaspoon pepper
    pinch of freshly grated nutmeg (I like it a lot)
    4 eggs
    ¾ cup canned pumpkin puree
    1¼ cup beef broth (more if needed)
    1 tablespoon olive oil
    cooking spray
    4 quarts of lightly salted, boiling water
    2-quart casserole dish
    1 cup grated Gruyere cheese (or Swiss may be substituted)
     
    -Preheat the oven to 350 degrees.
     

    Save this for later.

    We'll email this post to you, so you can come back to it later!

    Email forwarding service for saving information.

    -In a large bowl, whisk together the flour, salt, pepper, and nutmeg. Make a well in the center of the flour mixture and add the eggs, pumpkin puree, and beef broth. Stir with a wooden spoon until the mixture is somewhat thick but still loose and runny and will drip thickly through the holes of a spaetzle maker or colander.
     
    -Bring the water to a boil. Add the spaetzle batter into the colander or spaetzle maker so that small drops of dough fall into the water. As they do they'll drop to the bottom of the pot, but once cooked they'll float to the top. This should take about 5-7 minutes. Remove the cooked spaetzle with a large slotted spoon and place it in a casserole dish that has been sprayed with cooking spray. Drizzle the olive oil over the cooked spaetzle and stir well.
     
    -Top the spaetzle with the grated cheese and bake in a preheated oven for 15 minutes to melt the cheese. Top with parsley if desired and serve immediately.
     
    Pumpkin Spaetzle with Gruyere Cheese

    These little golden nuggets of pure deliciousness make a wonderful side dish for just about any meal, but they go especially well with German fare such as:

    GERMAN BEEF ROULADEN:

    German Beef Rouladen

    PORK SCHNITZEL:

    Pork Schnitzel

    SLOW-COOKER RIBS AND SAUERKRAUT:

    Slow-Cooker Ribs and Sauerkraut

    RIESLING BRAISED CHICKEN:

    Riesling Braised Chicken

    SLOW-COOKER BAVARIAN POT ROAST:

    Slow-Cooker Bavarian Pot Roast

    I don't know about you, but now I'm seriously hungry and ready to start cooking!

    Pumpkin Spaetzle with Gruyere Cheese
     
     

    Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!

    Please don't forget to like and follow me across all of my SM channels, and while you're at it stop by and say hello! I'll be looking for you! 🙂

    FACEBOOK, INSTAGRAM, TIKTOK, YOUTUBE, KUDOS AMAZON SHOPPING,

    and PINTEREST

    Until we eat again, I hope you have a delicious day!

    Selfie of Renee of Kudos Kitchen by Renee
    Custom Renee Signature

    More Pasta Recipes

    • Four Italian Stuffed Bell Peppers in a red casserole dish topped with cheese.
      Italian Stuffed Bell Peppers
    • A fluted white bowl filled with Oil and Vinegar Veggie Pasta Salad.
      Oil and Vinegar Veggie Pasta Salad
    • A yellow plate with a serving of chicken artichoke pasta and a fork.
      Chicken and Artichoke Pasta with Avocado
    • A colorful serving of Linguine with Caramelized Scallops along with broccoli and tomatoes.
      Caramelized Scallops with Broccoli, Tomatoes, and Linguine

    Reader Interactions

    Comments

      Please tell me what you think... Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      By submitting this comment you agree to share your name, email address, website and IP address with Kudos Kitchen by Renee. This information will not be used for any purpose other than enabling you to post a comment. *

    1. Kellie Hemmerly - The Suburban Soapbox says

      November 30, 2015 at 3:01 pm

      I, seriously, love spaetzle....you're a genius for adding pumpkin to it!

      Reply
    2. Nutmeg Nanny says

      November 07, 2015 at 4:25 am

      So I have always loved spatzle but have never made it. This has to change! Especially since you threw in some pumpkin....yum!

      Reply
    3. Melissa Bailey says

      November 05, 2015 at 2:28 am

      Wow! You have inspired me to make spatzle. My husband loves it and your pictures make it look so simple. Thanks for the inspiration.

      Reply
    4. Sarah Walker Caron (Sarah's Cucina Bella) says

      November 04, 2015 at 12:16 pm

      That sounds delightful. I also associate German foods with cooler temperatures -- I think because that's when the wursts and kraut would hit the table when I was little.

      Reply
    5. Kim Bee says

      November 04, 2015 at 7:25 am

      I've never made spatzle. I really should try. My daughter's best friend loves it. I should give this a whirl next time he visits.

      Reply
    6. Heather Schmitt-Gonzalez says

      November 04, 2015 at 1:19 am

      I looooooove spaetzle - pure comfort food. And I'm so in love with the idea of a pumpkin version - I am totally making a batch of this soon. Beautiful!

      Reply
    7. Erin @ Dinners, Dishes and Desserts says

      November 03, 2015 at 11:18 pm

      Making spaetzle has been on my list of to make for way too long! But now I want to try this pumpkin version too!

      Reply
    8. Blackberry Babe says

      November 03, 2015 at 9:03 pm

      I love spaetzle! This is a brilliant twist!

      Reply
    9. Erin Dee says

      November 03, 2015 at 6:43 pm

      I got a real kick out of this post. I generally don't like German food (I live here so I get to say that ;)) but this looks great and so does all the other German stuff you linked to. I've only had spatzle once and it was in Texas. Haha. I guess I need to get myself to a German restaurant. 😀

      Reply
    10. Ginny McMeans says

      November 03, 2015 at 3:38 pm

      You are one smart cookie. This spaetzle looks fantastic! Love the pumpkin addition.

      Reply
    11. Kimberly Killebrew says

      November 03, 2015 at 3:01 am

      Yummy, these sound delicious and what an awesome twist for Autumn!

      Reply
    12. The Food Hunter says

      November 02, 2015 at 8:39 pm

      This sounds like pure winter comfort food!

      Reply
    13. Liz Berg says

      November 03, 2015 at 1:57 am

      I haven't made spaetzle in years---I think I know I coule eat a whole batch myself! Love the pumpkin twist---delicious!!!

      Reply
    14. bgall says

      November 03, 2015 at 1:17 am

      I love savory pumpkin! This looks divine!

      Reply
    15. The Chunky Chef says

      November 02, 2015 at 7:13 pm

      Pumpkin and gruyere go so well together!! This looks fantastic 😀

      Reply
    16. Lauren Kelly says

      November 02, 2015 at 10:56 pm

      Iam loving all of the flavors is this dish! Pinning!

      Reply
    17. Amy Stafford says

      November 02, 2015 at 8:43 pm

      I have never made spatzle, but I think it is time. Lovely recipe.

      Reply
    18. Back for Seconds says

      November 02, 2015 at 7:31 pm

      Ok, I am intrigued! I now must try pumpkin with cheese!

      Reply
    19. Tasha @thatssoyummy says

      November 02, 2015 at 6:46 pm

      This looks great!

      Reply
    20. Kacey Joanette says

      November 02, 2015 at 2:14 pm

      One meal I have never made but have recently seen a ton of recipes on spatzle, so I want to give this a try! It looks like something I don't think I would screw up, haha. Love the nontraditional flavours in this recipe!

      Reply

    Primary Sidebar

    Renee of Kudos Kitchen by Renee holding a cast iron skillet cornbread.

    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

    More →

    Fast and Easy Dinners

    • A salsa sloppy joe sandwich in a small cast iron skillet with avocado slices and a sesame seed bun.
      Salsa Sloppy Joes
    • A stack of Burrito Dogs with some ketchup and mustard in the background.
      Burrito Dogs (aka Dogs in a Blanket)
    • Four Caprese Sausage Sandwiches on a platter with tomatoes and fresh basil.
      Caprese Sausage Sandwich
    • A stack to Burgerdillas on a wooden cutting board.
      Burgerdillas - Burgers in Tortillas

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit

    As an Amazon Associate, I earn from qualifying purchases. When I find a great product or service I like to share it with my readers. For additional information please view my privacy policy.

    Copyright © 2025 Kudos Kitchen by Renee

    114 shares
    • Pinterest
    • 88Facebook
    • Email
    • Save
    • Flipboard
    • Threads
    • Messenger
    • Bluesky