Pumpkin Spätzle
I don’t know what possessed me today. Maybe it was the crisp Autumn air, maybe the golden leaves swirling outside—or maybe it was the shiny new Spätzle maker I picked up at a warehouse sale. Whatever it was, I found myself in the kitchen, apron on, ready to try something new: Pumpkin Spätzle, shaped as Knöpfle—those charming little buttons made of dough that are as fun to make as they are to eat.
On Amazon, you can find a Spaetzle Lid and Scraper made of high-quality stainless steel. This versatile tool allows you to effortlessly make delicious “Knöpfle Spätzle” at home.
A Whim Turns into a Recipe
I’ve made traditional Spätzle plenty of times, but today I wanted something seasonal, something cozy. Pumpkin purée was calling my name, and before I knew it, I was whisking together a vibrant orange batter that smelled like autumn.
🎃 Ingredients
• 3 cups flour (I used a mix of all-purpose and semolina for texture)
• 1 can (450 g) pumpkin purée
• 4 medium eggs
• ½ cup milk (adjust for consistency)
• 1 tsp salt
• Fresh parsley (optional, for color and flavor)
• Butter (for frying)
Mixing the Magic
I combined everything—except the butter—in a large bowl and stirred until the batter was smooth and thick, but still able to flow. The pumpkin gave it a beautiful golden hue, and the semolina added a bit of bite. I let the batter rest for 10 minutes, giving me just enough time to bring a large pot of salted water to a gentle boil.
The Joy of Knöpfle
Using my new Spätzle maker (which I’d already rinsed with hot water to help the batter slide), I scraped about ½ cup of batter into the simmering water. The little Knöpfle dropped in like golden pearls, and within minutes, they floated to the top—done and ready.
I scooped them out with a slotted spoon, then I rinsed them in cold water to stop the cooking. I repeated the process until the bowl was empty and the colander was full.
To Fry or Not to Fry
At this point, you can serve the Knöpfle as-is, tossed with a bit of butter or your favorite sauce. But I couldn’t resist frying them. I melted a generous spoon of butter in a pan and sautéed the Knöpfle until they were lightly golden and crisp on the edges. The aroma was irresistible—nutty, buttery, and just a hint of pumpkin sweetness.
Serving Suggestions
I served mine with a sprinkle of fresh parsley and a side of sautéed mushrooms. But they’d be just as lovely with roasted vegetables, a creamy cheese sauce, or even alongside a hearty stew. They’re versatile, comforting, and perfect for fall.
A New Favorite
Pumpkin Spätzle might just become a seasonal staple in my kitchen. They’re easy to make, fun to shape, and a delightful twist on a beloved classic. And thanks to my new Spätzle maker, the process was smooth and satisfying.
If you’ve never made Knöpfle before, I highly recommend giving them a try—especially with Pumpkin. It’s a little bit of whimsy, a lot of flavor, and a whole lot of autumn joy.
I am always amazed at the different varieties out there. I already did Cheese-Käse Spätzle and Spinach Spätzle and I heard there was also Leber-(Liver) Spätzle.
Pumpkin Spätzle
Ingredients
- 3 cups flour (optional 1 cup all purpose and 1 cup Semolina flour)
- 1 can (450 g) pumpkin purée
- 4 medium eggs
- 1/2 cup milk (check consistency)
- 1 tsp salt
- Some parsley (optional)
- Butter for frying
Semolina flour for pasta can be bought here
Disclosure: I am an Amazon affiliate and get a small commission with no cost to you
Instructions
- Combine all ingredients except the butter.
- Mix to a smooth batter.
- Let stand for 10 min.
- Meanwhile heat a large pot water and bring it to a boil (medium-high).
- With a Spätzle maker scrap a cup of batter into the lightly boiling water.
- Spätzle are done when they swim on top.
- Remove with a slotted spoon.
- Place in a colander and rinse with cold water.
- Repeat until batter is gone.
- Give it a final rinse.
- You can either eat it now or fry the „Knöpfle“ in some butter.
- Serve with your favorite food.
Notes
Serve as a side with meat dishes or just plain Apple sauce.
