Stuffed Pizza Pumpkins

🎃Why You'll Love This Halloween Recipe

Savory Halloween food is having its biggest year ever, and these stuffed pizza pumpkins are the dinner equivalent of a viral pin. Kids devour them, adults steal them, and they're endlessly customizable — swap in any pizza filling your family loves.

🧺Ingredients for Stuffed Pizza Pumpkins

• 1 lb pizza dough, room temperature
• 8 oz low-moisture mozzarella, cut into 8 cubes
• 32 mini pepperoni slices
• 1/2 cup pizza sauce, plus more for dipping
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 8 small pretzel sticks, for stems
• 2 tbsp grated Parmesan

👩‍🍳How to Make Stuffed Pizza Pumpkins Step by Step

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
2. Divide the dough into 8 equal pieces. Flatten each into a 4-inch round.
3. Place a mozzarella cube, 4 mini pepperonis, and 1 teaspoon of pizza sauce in the center of each round.
4. Pull the edges up and pinch firmly to seal, then roll gently into a smooth ball, seam-side down.
5. Tie kitchen twine loosely around each ball in 4 segments to create pumpkin ridges (or press ridges with the back of a butter knife).
6. Brush with olive oil, sprinkle with Italian seasoning and Parmesan. Bake 16-18 minutes until deep golden.
7. Remove the twine, poke a pretzel stick into the top of each as a stem, and serve warm with extra pizza sauce for dipping.

🍂Halloween Party Serving Ideas

Serve on a wooden board with warm marinara for a Halloween dinner centerpiece. They pair perfectly with a Skeleton Veggie Platter for balance, and kids love them alongside Mummy Jalapeño Poppers at a spooky movie night.

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❓Frequently Asked Questions

Can I make stuffed pizza pumpkins ahead?

Assemble up to 4 hours ahead and refrigerate, then bake straight from the fridge (add 2-3 minutes). They're best served warm from the oven.

What fillings work besides pepperoni?

Cooked sausage, sautéed mushrooms, olives, bell peppers, or a BBQ chicken version — just keep fillings modest so they seal.

My cheese leaked out — what went wrong?

The seal wasn't tight enough or they were overfilled. Pinch the dough firmly and keep the filling to about 2 tablespoons per pumpkin.