Brown Butter Pumpkin Spaetzle. If comfort food could get any more comforting, then this is it. These homemade dumplings get an autumn update that makes the most heavenly side dish for fall.
I’ve been feeling a little nostalgic this week. Partly because my little man celebrated a big birthday, turning the chapter on double digits. And partly because my daughter and I have been going through her memory box, reminiscing over her old drawings and writing.
Where have the last five years gone? I swear just yesterday I had a first grader and a preschooler…and a puppy. Did I mention that he turned five this week, too?
Even in the kitchen, I’ve been feeling nostalgic. I made my favorite noodles – it’s a must when there is a birthday in the family, but quite honestly, I was craving some comfort food. And I have been looking at some old posts. Something caught my eye.
Did you ever try my Chicken and Herb Spaetzle Soup?
I was grilling some pork chops the other night when I needed a hearty side dish–something a little different, but just as comforting as our usual suspects. I remembered the spaetzle and thought I would give it a little twist for fall—Brown Butter Pumpkin Spaetzle. Pumpkin adds a touch of autumn, and when tossed in fragrant brown butter and garlic, it was irresistible. My dumpling-loving daughter even had it for breakfast the following morning. And I confess to wishing I had made a double batch. This version of spaetzle is one that we will pine for all season – thank goodness we’re just getting started on fall.
Note on spaetzle makers:
While you don’t necessarily need a spaetzle maker to make spaetzle (a colander also works), it makes quick work of the process, and frankly, when it comes to making homemade noodles, I’ll often reach for this before a pasta maker because it is so easy! I highly recommend getting a stainless steel spaetzle maker— my first one had a plastic hopper that melted from the heat. An all stainless steel kind will hold up better.
Disclosure: There are affiliate links in this post.
MORE PUMPKIN RECIPES TO TRY
Brown Butter Pumpkin Spaetzle
- 2 1/4 cups all purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon white pepper
- pinch ground nutmeg
- 1/3 cup pumpkin puree
- 2 large eggs
- 1/2 cup buttermilk or whole milk I personally like the consistency and flavor of the buttermilk
- 6 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 tablespoon finely chopped parsley
- kosher salt to taste
- freshly ground pepper to taste
- 1/4 cup finely grated parmesan cheese
- Make the spaetzle dough by whisking together the flour, salt, pepper and nutmeg in a large bowl. In a separate small bowl, beat the pumpkin puree, eggs and buttermilk until well combined. Add the egg mixture to the flour, and using a wooden spoon or spatula, gently stir together until you have a sticky dough. Depending on your puree and eggs, you may find that your dough is too thick. If that is the case, add a little more milk or water, about a tablespoon at a time, until the sticky dough is on the thin side, almost like a thick pancake batter. Let the dough sit in the refrigerator while you bring some water to a boil. This can even be done the night before.
- Bring a pot of salted water to a boil. Using a spaetzle maker or colander, pass the dough through the holes and drop it into the water. The dumplings will cook quickly and float to the top. Use a slotted spoon to retrieve the spaetzle. Set aside in a colander to drain.
- Make the browned butter sauce by melting the butter in a saute pan over medium heat. Add the garlic and cook the sauce, stirring, for about 5-7 minutes, until the butter is golden brown. Skim any foam from the sauce and discard. Stir in the spaetzle and parsley, and season with salt and pepper. Toss in a generous sprinkling of parmesan cheese and transfer to a serving dish. Serve while hot with shavings of parmesan cheese.