For a festive and elegant appetizer, these Thanksgiving Mini Pumpkin Arancini are irresistible. I remember serving them one Thanksgiving as a little surprise twist, and guests couldn’t believe how creamy, cheesy, and flavorful they were. These golden, crispy risotto balls combine the comforting taste of pumpkin with Parmesan and herbs, making them a seasonal delight. Small in size but rich in flavor, they’re perfect for snacking, serving with cocktails, or adding to a Thanksgiving appetizer platter.
Ingredients
2 cups cooked risotto (cooled)
1 cup pumpkin puree
1/2 cup grated Parmesan cheese
1/2 cup mozzarella, cut into small cubes
1 egg
1/2 cup breadcrumbs (plus extra for coating)
1/2 tsp sage or thyme
Salt and pepper, to taste
Vegetable oil, for frying
Instructions
In a mixing bowl, combine cooled risotto, pumpkin puree, Parmesan, egg, breadcrumbs, sage, salt, and pepper. Scoop about 1 tbsp of mixture and flatten slightly. Place a cube of mozzarella in the center, then roll into a ball. Coat lightly with breadcrumbs. Heat oil in a deep skillet over medium heat. Fry arancini in batches for 3–4 minutes until golden and crisp. Drain on paper towels and serve warm with marinara or aioli for dipping.
Substitutions
Swap pumpkin puree with roasted butternut squash puree. Use gluten-free breadcrumbs if needed. Replace mozzarella with fontina or cheddar for a different cheesy surprise. Bake instead of frying for a lighter version.
Equipment
Mixing bowl
Spoon or scoop
Sharp knife and cutting board
Deep skillet or fryer
Paper towels for draining
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze uncooked arancini balls for up to 1 month; fry directly from frozen.
Reheating: Crisp in the oven at 375°F for 8–10 minutes.
Top Tips
Chill mixture before rolling for easier shaping. Keep oil at the right temperature for even crisping. Don’t overcrowd the pan when frying. Serve with a flavorful dip to enhance the pumpkin flavor.
FAQs
Can I make these ahead of time? Yes, shape them in advance and refrigerate or freeze until ready to fry.
Do I need to use risotto? Yes, its creamy texture holds the arancini together.
Can I bake them instead of frying? Absolutely—brush with oil and bake at 400°F until golden.
What dips work best? Marinara, garlic aioli, or spicy cranberry sauce make perfect accompaniments.