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.

Pumpkin Grilled Cheese
Sandwich grated Gruyere cheese and pumpkin puree between two pieces of pumpernickel bread (stick with white bread for picky eaters) and toast in a butter-filled skillet to create a gooey grilled cheese both kids and adults will crave. For an extra-festive touch, use a pumpkin-shaped cookie cutter to cut sandwiches into shapes.Get the recipe: Pumpkin Grilled Cheese. Photo: Philip Friedman; Styling by Colleen Riley
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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