Brown Butter Pumpkin Spaetzle

Brown Butter Pumpkin Spaetzle—If comfort food could get any more comforting, then this is it. These homemade dumplings are a heavenly side dish for fall.
Brown Butter Pumpkin Spaetzle in a white dish garnished with finely chopped parsley.
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Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 492kcal
Author Liren Baker


  • 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.


Spaetzle adapted from Fresh Herb Spaetzle by Dorie Greenspan, Bon Appetit (March, 2006), via Epicurious.


Calories: 492kcal | Carbohydrates: 58g | Protein: 14g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 885mg | Potassium: 197mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3479IU | Vitamin C: 3mg | Calcium: 141mg | Iron: 4mg
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