Autumn Spiced Roasted Pumpkin

Autumn spiced roasted pumpkin quickly became a staple in my fall kitchen after a spontaneous Sunday dinner when I needed an easy side dish that felt seasonal but didn’t require much effort. I cubed up some fresh pumpkin tossed it with warm spices and olive oil and roasted it until golden and caramelized. The result was cozy and flavorful—crispy on the outside tender on the inside and so much better than I expected for something so simple.

Now I make it on repeat all season long. Whether I’m serving it alongside roast chicken or tossing it into a salad this roasted pumpkin brings warmth comfort and just the right hint of sweet and savory spice. It’s the kind of dish that smells like fall while it cooks and tastes even better once it hits the plate.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Pumpkin – The star of the dish with a hearty texture that roasts beautifully
• Olive oil – Helps the pumpkin caramelize and adds richness
• Ground cinnamon – Adds cozy warmth that brings out the sweetness
• Nutmeg – Offers earthy spice and depth
• Paprika – Balances the sweet spices with a smoky savory kick
• Garlic powder – Adds a subtle background flavor that enhances the overall taste
• Salt – Brings out all the natural flavors and keeps it savory
• Black pepper – Gives a gentle touch of heat and rounds out the seasoning

Tools You’ll Need

• Cutting Board & Sharp Knife – For peeling and cubing the pumpkin evenly
• Mixing Bowl – Helps coat the pumpkin pieces evenly with oil and spices
• Baking Sheet – Provides space to spread the pumpkin out for even roasting
• Parchment Paper – Keeps cleanup easy and prevents sticking
• Spatula or Tongs – To flip the pumpkin halfway through roasting
• Oven – The key to that deep golden caramelization

Instructions

Step 1:

I preheat my oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2:

I peel the pumpkin remove the seeds and cut it into 1-inch cubes. I try to keep the size uniform so everything cooks evenly.

Step 3:

In a large bowl I toss the pumpkin cubes with olive oil cinnamon nutmeg paprika garlic powder salt and black pepper. I make sure every piece is well coated.

Step 4:

I spread the pumpkin out on the prepared baking sheet in a single layer making sure not to overcrowd the pan.

Step 5:

I roast the pumpkin for 25 to 30 minutes flipping halfway through until the edges are caramelized and the insides are fork-tender.

Step 6:

Once out of the oven I let the pumpkin rest for a few minutes before serving. It’s perfect warm but still delicious at room temperature.

Tips

I always use sugar pumpkin or pie pumpkin for the best roasting texture

Don’t skip flipping halfway through—it helps every side get that perfect golden edge

A drizzle of maple syrup or balsamic glaze can elevate this for a holiday side

You can prep and cube the pumpkin in advance to make dinner even faster

Ways to Serve

Alongside roast chicken turkey or pork as a cozy fall side

Tossed into a warm grain bowl with quinoa goat cheese and cranberries

Mixed into salads with spinach pecans and dried fruit

Mashed with butter for a rustic take on mashed potatoes

Added to pasta dishes or risottos for a seasonal twist

Frequently Asked Questions

Can I use canned pumpkin for Autumn Spiced Roasted Pumpkin?

No canned pumpkin is too soft. You need fresh cubed pumpkin for this recipe to hold its shape during roasting.

How should I store leftover roasted pumpkin?

I store it in an airtight container in the fridge for up to 4 days and reheat in the oven or skillet to keep the edges crisp.

Can I freeze Autumn Spiced Roasted Pumpkin?

Yes but the texture softens a bit after thawing. I freeze it in a single layer then transfer to a bag and reheat in a hot oven or air fryer.

See You in the Kitchen

I hope this autumn spiced roasted pumpkin finds a spot on your fall menu! It’s simple cozy and full of seasonal flavor that brings warmth to every plate. Let me know if you give it a try—I’d love to hear how you served it!

Happy Cooking!

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