If you’re looking for something fun, and perfect for kids and adults alike, then you’ll love these pizza pumpkins! You can make these mini pepperoni stuffed pumpkins right in your air fryer, and they’re totally adorable for Halloween and other fall occasions.
What Are Pizza Pumpkins?
Pizza pumpkins are small, handheld baked treats consisting of pizza dough formed into a pumpkin shape using pieces of kitchen twine. They’re similar to a biscuit bomb (with a different dough) and sometimes also referred to as “pizza bombs.”
While you can stuff the insides with a variety of different pizza toppings, a mix of pepperoni, cheese, and sauce is the most common option (but feel free to customize)!
They can be made in the oven, but I like to make these little pumpkins in the air fryer since it’s quick, convenient, and keeps the oven open free for other things if need be!
This dish is a fun, festive twist on traditional pizza, great for a Halloween party or Thanksgiving, blending the flavors of classic pizza with the seasonal appeal of pumpkins.
These mini pepperoni pizza pumpkins make a great appetizer or snack for guests, or you can add a salad or another side of choice to make a light meal from them!
Katie’s tip
If you want another seasonal option (possibly for Valentine’s Day), then you don’t want to miss my adorable Pizza Roses!
Quick + Easy Recipes
straight to your inbox
Pizza Pumpkins Ingredients
- Pizza dough (I use a 14-ounce package of Jus Rol)
- 8 cubes of mozzarella cheese (about 2 ounces of cheese total, or you can use fresh mozzarella pearls)
- 24 slices pepperoni
- 3 Tbsp pizza sauce (plus more for dipping)
- 1 egg, beaten
- ½ tsp paprika
- ½ tsp turmeric
- Cooking twine
- 4 pretzel twists (optional)
- 8 small basil leaves (optional)
Ingredient Tips and Substitutions
- You can use any prepared pizza dough you like, and, while I’ve not tried it, I’m sure homemade would work as well (just adjust cooking times if needed). Crescent dough is also an option, though I recommend the sheets instead of the perforated variety
- Any fillings are fine, but I’m a fan of the classic pepperoni and mozzarella. However, you can swap in other cooked ingredients like sausage, bacon, vegetables, creamy ricotta cheese, red pepper flakes, oregano, etc
- The egg wash and the turmeric and paprika are just for color to make them more “pumpkin” like. If preferred, omit it and just go with pizza dough colored pumpkins. You can also use chili powder instead of paprika for more heat. Brush with olive oil or melted butter instead of egg if desired (to help it brown)
- For the topping, I use pretzel twist pieces to form the “stem” and a small basil leaf. However, you don’t need to do this if you don’t want the extra work. You can also use a decorative green toothpick!
How to Make Pizza Pumpkins in the Air Fryer
- Roll out the pizza dough and cut it into 8 even pieces
- Place about 1 tsp pizza sauce in the center of each dough piece, then top with 3 slices pepperoni and the mozzarella cube
- Bring the edge of the dough up and over the filling, and pinch the seams well to seal (if there is too much excess dough, you can trim a little off). Make sure to try to keep a sphere shape as much as possible
- Use a long piece of kitchen twine to wrap the dough ball a total of 4 times (dividing it into 8 sections) before tying it off and nipping any excess twine. I usually go around the center, then make a plus sign, and then go between each quarter
- In a small bowl, mix the beaten egg with the paprika and turmeric, and brush it onto the pumpkins (if you have a little left over that’s perfectly fine, you can add it to the bottoms when you flip them during cooking)
- Place the pizza pumpkins into your air fryer’s basket or rack in a single layer, with air space between each one. If you want to use perforated parchment for easier cleanup and to prevent sticking, feel free
- Cook on the air fry setting at 350°F for 5 minutes, then flip (apply more of the egg wash if needed) and cook an additional 5-10 minutes until browned and hot in the middle
- Remove from the air fryer, cut the twine off, and add a piece of pretzel twist and/or basil leaf to garnish
- Serve hot, with extra pizza or marinara sauce for dipping!
Alternate Oven Directions
- Place the pizza pumpkin bombs onto a silicone or parchment-lined baking sheet
- Bake in an oven preheated to 400°F for 15-20 minutes, until golden brown
More Halloween Recipes
Recipe FAQs
Can You Customize The Filling In Pizza Pumpkins?
Yes, pizza pumpkins are highly customizable! You can fill them with your favorite pizza toppings, such as pepperoni, sausage, cooked vegetables, or different types of cheese.
This makes them versatile and adaptable to various tastes.
Are Pizza Pumpkins Suitable For Kids’ Parties?
Absolutely! Pizza pumpkins are not only fun to look at but also kid-friendly. They are perfect for children’s parties, especially around Halloween, as they combine the fun of a themed snack with the deliciousness of pizza.
You may want to skip the egg wash if you have fussy eaters that might not like the (albeit light) flavors the paprika and turmeric add.
Can Pizza Pumpkins Be Made Ahead Of Time?
Yes, you can prepare pizza pumpkins in advance, then store them in the fridge and bake them when you’re ready to serve.
However, I find they get a little soggy with the sauce, so I wouldn’t add any in, but rather serve it on the side for dipping afterwards.
What Dipping Sauces Pair Well With Pizza Pumpkins?
Pizza pumpkins can be served with various dipping sauces, such as marinara, pizza sauce, ranch, or garlic butter, depending on what your family likes.
In short, if you would normally put it on pizza, it’s a great choice to serve with pizza pumpkins.
Can Pizza Pumpkins Be Made Using Store-Bought Dough?
Yes, using store-bought pizza dough (like Pillsbury) is a quick and easy option for making pizza pumpkins. Find it in the refrigerated aisle of your grocery store.
It saves time and still provides delicious results.
Tips For the Best Pizza Pumpkins
- I was able to fit all 8 pumpkins in my 8-qt air fryer just fine. If you have a smaller air fryer, you may need to cook in batches
- Make sure to seal the seams well when rolling the pumpkins into balls. They may still leak a little, but the better the seal, the less likely it is
- To remove the twine, I’ve found it works best to just nip it where you tied it off, and then slowly unwrap it from the dough. Don’t just rip it off, or you may take the dough with it!
- My mini pizza pumpkins were perfect after 12 minutes total in my Ninja air fryer (I did 5, flipped, and did 7 more minutes). Different brands of dough and other air fryers may vary slightly, so adjust as needed
Storage and Reheating Tips
- Store any leftover pizza pumpkins in an airtight container or zippered bag in your refrigerator for up to 5 days (though you’ll want to remove the pretzel stems and basil, as they’ll get soggy and wilted, respectively)
- To reheat your pizza pumpkins, air fry at 350°F for 4-5 minutes, until warmed through. Times can vary slightly between different size pumpkins and air fryers, so adjust if needed
- Air Fryer Pizza Bagels
- Air Fryer Naan Pizza
- Air Fryer Pizza Chicken Breast
Final Thoughts
These adorable pizza pumpkins are the perfect party food for Halloween and other fall events. The cute pumpkin shapes are true crowd pleasers, as both kids and adults will love them! In fact, they’re great for a fall lunch box too!
Fill these mini pizza pumpkins with pepperoni and cheese, or swap it up for your family’s favorite toppings to customize them – it’s easy to be creative with them.
Pizza pumpkins make a delicious appetizer or snack option, but you can also add a nice side salad or your other favorite sides and serve a few of the pumpkins to make a meal out of them.
Katie’s tip
Looking for more pizza recipes to explore? Make sure to check out all of my amazing Air Fryer Pizza Recipes for more inspiration!
Mini Pepperoni Pizza Pumpkins (Air Fryer Recipe)
Equipment
- Pastry brush (or similar)
- Perforated parchment (optional)
Ingredients
- 1 Prepared pizza dough (I use a 14-ounce package of Jus Rol)
- 8 cubes mozzarella cheese (about 2 ounces of cheese total, or you can use fresh mozzarella pearls)
- 24 slices pepperoni
- 3 Tbsp pizza sauce (plus more for dipping)
- 1 large egg (beaten)
- ½ tsp paprika
- ½ tsp turmeric
- 4 pretzel twists (optional)
- 8 small leaves fresh basil (optional)
Instructions
- Roll out the pizza dough and cut it into 8 even pieces1 Prepared pizza dough
- Place about 1 tsp pizza sauce in the center of each dough piece, then top with 3 slices pepperoni and the mozzarella cube8 cubes mozzarella cheese, 3 Tbsp pizza sauce, 24 slices pepperoni
- Bring the edge of the dough up and over the filling, and pinch the seams well to seal (if there is too much excess dough, you can trim a little off). Make sure to try to keep a sphere shape as much as possible
- Use a long piece of kitchen twine to wrap the dough ball a total of 4 times (dividing it into 8 sections) before tying it off and nipping any excess. I usually go around the center, then make a plus sign, and then go between each quarter
- In a small bowl, mix the beaten egg with the paprika and turmeric, and brush it onto the pumpkins (if you have a little left over that’s perfectly fine, you can add it to the bottoms when you flip them during cooking)1 large egg, ½ tsp turmeric, ½ tsp paprika
- Place the pizza pumpkins into your air fryer’s basket or rack in a single layer, with air space between each one. If you want to use perforated parchment for easier cleanup and to prevent sticking, feel free
- Cook on the air fry setting at 350°F for 5 minutes, then flip (apply more of the egg wash if needed) and cook an additional 5-10 minutes until browned and hot in the middle
- Remove from the air fryer, cut the twine off, and add a piece of pretzel twist and/or basil leaf to garnish4 pretzel twists, 8 small leaves fresh basil
- Serve hot, with extra pizza sauce for dipping!
Notes
- You can use any prepared pizza dough you like, and, while I’ve not tried it, I’m sure homemade would work as well (just adjust cooking times if needed). Crescent dough is also an option, though I recommend the sheets instead of the perforated variety
- Any fillings are fine, but I’m a fan of the classic pepperoni and mozzarella. However, you can swap in other cooked ingredients like sausage, bacon, vegetables, etc
- The egg wash and the turmeric and paprika are just for color to make them more “pumpkin” like. If preferred, omit it and just go with pizza dough colored pumpkins. You can also use chili powder instead of paprika for more heat
- For the topping, I use pretzel twist pieces to form the “stem” and a small basil leaf. However, you don’t need to do this if you don’t want the extra work. You can also use a decorative green toothpick!
- I was able to fit all 8 pumpkins in my 8-qt air fryer just fine. If you have a smaller air fryer, you may need to cook in batches
- Make sure to seal the seams well when rolling the pumpkins into balls. They may still leak a little, but the better the seal, the less likely it is
- To remove the twine, I’ve found it works best to just nip it where you tied it off, and then slowly unwrap it from the dough. Don’t just rip it off, or you may take the dough with it!
- My mini pizza pumpkins were perfect after 12 minutes total in my Ninja air fryer (I did 5, flipped, and did 7 more minutes). Different brands of dough and other air fryers may vary slightly, so adjust as needed
- Exact nutritional values will vary based on brand and variety of ingredients, any sauces or sides added, and quantity consumed, so please consider this a guideline only
Nutrition
