Unique Pumpkin Grilled Cheese is a fun twist on the classic hot sandwich. Crispy and full of fiber and vitamins, this is a fantastic go-to meal for busy weeknights!
The pumpkin gives this grilled cheese a delicious filling quality and a slightly nutty taste. Perfect for the fall but great anytime you want to switch things up on grilled cheese night!
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🩵 About This Recipe
Looking for a fun way to revamp your grilled cheese? This amazing pumpkin grilled cheese is a hearty and filling take on the sandwich that's perfect for fall.
Featuring melty cheese, this wholesome pumpkin sandwich is so easy to make! It also features arugula for a boost of added nutrients and flavor, and because it's so easy to make, this will become a weeknight classic.
And if you can't get enough fun grilled cheese, try my Zingy Shrimp Grilled Cheese or this Air Fryer Avocado Grilled Cheese!
What readers are saying...
I made this tonight for dinner (served with salad and tomato soup) and my meat-loving husband LOVED it. I have a feeling we will be making it again soon. Thanks for the idea!
- Sam
🧂 Gather Your Ingredients
- pure pumpkin - adds some extra nutrition and extra creaminess to the filling of this sandwich.
- cheddar cheese - if you like, use a cheese with a lower fat content for another way to up the health factor.
- salt - to balance out the pumpkin flavor.
- chili powder - for a little bit of heat.
- paprika - goes so well with the cheese and pumpkin flavors!
- white whole grain bread - using whole grain bread is another point in the healthy category.
- butter - just a smidge!
🔪 Let's Make Pumpkin Grilled Cheese!
(Or click here to jump right to the recipe card with measurements!)
Make Filling
In a medium bowl, combine the pumpkin, shredded cheese, salt, chili powder, and paprika. Mix thoroughly.
Fill Sandwiches
Butter one side of each slice of bread with the butter. Lay 4 of them on a baking sheet, buttered side down. Distribute about half of the pumpkin mixture among the 4 slices.
Add Arugula
Top each sandwich with a small handful of arugula.
More Pumpkin
Distribute the rest of pumpkin mixture and spread over the arugula.
Finish and Bake
Top each sandwich with another piece of bread, buttered side up. Bake for 6-8 minutes, then flip your sandwiches and bake for another 6 minutes, or until they're golden brown and crispy.
💡 Expert Tips and Tricks
- If you want super melty cheese, buy a block of cheddar and shred it yourself. Pre-shredded cheese often has a thin coating that prevents sticking but also makes it less melty.
- Spread the pumpkin mixture all the way to the edges for maximum flavor in every bite!
- Keep an eye on the sandwiches as they bake, especially toward the end. If they start to get too brown, you may need to cover them with some foil (or they might be ready to eat!).
- Instead of baking, you could also air fry these sandwiches. Cook for 8 to 10 minutes at around 375 degrees F in the air fryer, or until the sandwiches are golden brown and crispy and the filling is melty.
❔ FAQs
Absolutely! Because it has a mild flavor, it provides a hearty addition to the filling of the sandwiches so you don't have to load them up with cheese. These healthy grilled cheese sandwiches are especially good for the fall and winter months.
Compared to traditional grilled cheese, this pumpkin sandwich could be considered a healthy grilled cheese thanks to some additional health benefits. The pumpkin puree is a great source of fiber, vitamin A, and vitamin C, and it also helps to keep you fuller and more satisfied!
If you want an even creamier sandwich, you can use cream cheese or even a cheese like Laughing Cow wedges. This creates a more rich and hearty filling and the tangy cream cheese flavor pairs beautifully with the pumpkin without overpowering it.
📝 Substitutions and Variations
- Wondering what cheese goes with pumpkin? Some pepper jack would add an extra kick to these healthy grilled cheese sandwiches, or mozzarella would make for a creamier, milder flavor.
- Other great cheese options for the fall include Gruyere for a rich nutty flavor, Gouda for a buttery, melty finish, or white cheddar for a slightly sharper taste. You could even experiment with Fontina, Monterey Jack, or Swiss cheese!
- The bread is also totally customizable, and if you prefer something like a whole wheat, 12-grain, or even just regular white bread, those would taste just as good. Sourdough would be amazing!
- If you're looking to cut out as much fat as you can, pre-toast the bread. This way, you won't have to add very much buttery spread for the sandwiches to get crispy.
Kristin's Kitchen Tip
Be sure to use pure pumpkin puree and not pumpkin pie filling, which is sweeter and usually has some spices in it!
🥡 Storage and Reheating
If you have leftovers, make sure the sandwiches come down to room temperature before storing them in the fridge. You can wrap them in foil or store in an airtight container.
There are a couple of options for reheating. If you need something fast, you could go with the microwave, but this won't result in a very good texture for your bread. If you don't mind a little bit of extra time, throwing them in a hot pan or back into the oven for 10 minutes or so. This will ensure that your bread gets crispy and your cheese gets melty again!
Keep It Handy
Don't have time for this pumpkin grilled cheese recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
Pair this healthy grilled cheese with dishes like Butternut Squash and Carrot Soup, No-Cook Refrigerator Pickles, or my Zucchini Curry Soup for a complete meal!
😋 More Grilled Sandwich Recipes You'll Love
- Salmon Grilled Cheese - A quick and easy crispy sandwich that is both sweet and savory at the same time. Makes a great dinner for a busy family on the go!
- Grilled Cheese with Roasted Red Peppers - This Grilled Cheese and Roasted Red Pepper Sandwich will WOW your taste buds with melty cheese, toasty red peppers, nutritious spinach, and crispy buttered bread!
- Grilled Cheese Mushroom Sandwich with Pesto - This delicious, hearty grilled cheese mushroom sandwich is perfect for lunch or a quick and easy dinner!
- Grilled Cheese with Tomato - This recipe from Spend With Pennies is the ultimate comfort food. Soft sourdough bread grilled with gruyere, cheddar cheese, and tomato is the best lunch or snack!
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Grilled Pumpkin Sandwich
⭐ Did you make this recipe? Awesome! I would love to hear from you. Please give it a star rating and review below! 👇
📋 Recipe Card
Cheddar Pumpkin Grilled Cheese
Ingredients
- 1 cup 100% pure pumpkin
- 1 cup shredded cheddar cheese
- ¼ teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 8 slices white whole grain bread (or your favorite)
- butter (enough to spread on the slices of bread)
- 2 cups arugula (approximately)
Instructions
- Preheat oven to 450 degrees.
- In a medium bowl, combine the pumpkin, shredded cheese, salt, chili powder, and paprika.1 cup 100% pure pumpkin, 1 cup shredded cheddar cheese, ½ teaspoon chili powder, ½ teaspoon paprika, ¼ teaspoon salt
- Butter one side of each of the 8 slices of bread with the buttery spread. Lay 4 slices on a baking sheet, butter side down. Distribute about half of the pumpkin mixture among the 4 slices.8 slices white whole grain bread, butter
- Top with a small handful of arugula.2 cups arugula
- Distribute the remaining pumpkin mixture over the arugula.
- Top with the remaining 4 slices of bread, butter side up.
- Bake for 6-8 minutes, then flip sandwiches and bake for 6 more minutes, or until golden brown and crispy.
Notes
Prep Tips:
- Use 100% pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Shred your own cheddar cheese if possible-it melts more smoothly than pre-shredded cheese.
- Spread the pumpkin mixture evenly all the way to the edges so every bite is full of flavor.
- Keep an eye on the sandwiches during the last few minutes of baking, as ovens can vary and bread can brown quickly.
Variations:
- Swap the arugula for fresh spinach, or leave the greens out altogether.
- Use your favorite bread, such as sourdough, whole grain, or classic white bread.
- Substitute mozzarella or pepper jack cheese for a different flavor.
- Add a pinch of cayenne pepper for extra heat.
- Try adding cooked bacon for a smoky, savory twist.
Serving Suggestions:
- Serve with tomato soup.
- Pair with a simple green salad or fresh fruit.
- Cut into halves or quarters for an appetizer or kid-friendly snack.
Storage:
- Store leftover sandwiches in an airtight container in the refrigerator for 3-4 days.
- Reheat the sandwiches in a skillet or in a 350-degree oven for 10-15 minutes to restore their crispy texture.
- Freezing is not recommended.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in April 2013, and was republished with tips, step by step photos, and a recipe change in August 2026.
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Happy cooking!
Debby F. says
Loved the pumpkin and cheddar combination! Nice savory change! I do like my grilled sandwiches using Dark Rye bread and a light mayonnaise instead of frying in butter.
Kristin King says
Those are great variations. So glad you liked this recipe! Thanks for stopping by to let me know! 🙂
Christa Planko says
Step 1 mentions combining the pumpkin with "cheese wedges" in addition to the shredded cheese. The cheese wedges are not in the listed ingredients. Is something missing from the list or are wedges mistakenly included in the instructions?
Kristin King says
Oh gosh, sorry about that! When I first published this recipe, I used Laughing Cow cheese wedges, and then when I republished it, I omitted the wedges and used extra cheddar to simplify the recipe. I fixed it. Thank you so much for pointing out the mistake!
Jamie says
Look at those cheese! This is the kind of snacks I want! Love to eat lots of this!
Kristin King says
This is definitely one of our favorite grilled cheese sandwiches! Enjoy!
Sam says
I made this tonight for dinner (served with salad and tomato soup) and my meat-loving husband LOVED it. I have a feeling we will be making it again soon. Thanks for the idea!
Kristin King says
Oh, I am so glad to hear that! Serving it with tomato soup is a great idea, they go so well together. Thanks for stopping by, Sam! 🙂
Debi @ Life Currents says
These look so good! I love pumpkin. Pinning for later (like maybe when it's cooler weather!). Thanks for sharing your recipe!
Deanna says
What a brilliant idea! I need to make these.
Angela says
That's pretty clever--stumbled your post!
Kristin says
Cool! Thanks for popping over!
miss messy says
Sounds perfect! Wish i could get pumpkin easily here!
Kristin says
Oh no, you can't get canned pumpkin there? That is a shame! I may just have to ship you some so you can make this and my Pumpkin Fluff, too! 🙂
Emily @ dishtell.com says
I love pumpkin! This rocks! Can't wait to make it!
Emily
Kristin says
Thanks Emily! I really hope you like it! 🙂
Roz@weightingfor50 says
One word....NOM!!! 🙂
Kristin says
Haha, Roz! Thanks! I have to say, we really did enjoy this one. My kids would agree with your one word summary! 🙂