Pumpkin Grilled Cheese

For a quick dinner that appeals to both kids and adults, sandwich grated cheese and pumpkin puree between two pieces of pumpernickel bread.


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8 serves


  • ½ cup pure pumpkin puree

  • 16 slices pumpernickel or white bread

  • 2 ounces Gruyere, grated (about ½ cup)

  • 4 tablespoons (½ stick) unsalted butter


  1. Spread the pumpkin puree on half of the bread, dividing evenly. Top with the cheese and the remaining bread to form sandwiches.

  2. Melt ½ tablespoon of the butter in a large skillet over medium-low heat. Cook the sandwiches, in batches and turning once (adding an additional ½ tablespoon of butter to the skillet for each batch), until the bread is toasted and the cheese is melted, 4 to 6 minutes.

  3. Use 3-inch pumpkin-shaped cookie cutters to cut the sandwiches into shapes.

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