Appetizer Fall Gluten Free Healthy Paleo Pumpkin Side Dish

Oven Baked Pumpkin Chipotle Fries

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Oven Baked Pumpkin Chipotle Fries ~ a delicious savory pumpkin recipe that might just put French fries out of business!


I’m enjoying exploring savory uses for pumpkin this fall.  It’s such a healthy vegetable and so much more versatile than we realize.  It tastes a lot like acorn or any other winter squash, and I bet most of us probably wouldn’t even recognize it without the added sugar and spices.  I’ve used fresh pumpkin in chili  and in risotto with great results, and since sweet potato fries are a favorite of mine, I thought I’d give this idea a go.


I couldn’t think of any reason why pumpkin shouldn’t join the fry party.


The key to these is tossing them with a good spice blend.  I went with a  Southwestern theme and used smokey hot chipotle powder, cumin seeds, and sea salt.  Coating the “fries” with olive oil encourages them to crisp up a bit on the outside.  I used the same chipotle chili powder in the ranch dip, too, so you really get a nice after burn with every dunk.  I’m not saying these will become the next bar food rage, but they’re a fun seasonal option.

Smaller pumpkins labeled ‘sugar’ or ”pie’ pumpkins are perfect for recipes like this.  Cut it in half, scoop out the seeds and stringy stuff, and then peel with a good vegetable peeler.  A serrated peeler works best.  Be careful — pumpkins are slippery and serrated peelers are sharp!  Place the pumpkin on a dish towel for stability, and work away from your body.


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Oven Baked Pumpkin Chipotle Fries


  • 1 small sugar or pie pumpkin big enough to yield about 1lb 3 oz pumpkin slices
  • 2 Tbsp olive oil plus more for brushing
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp sea salt

for the dip

  • 1/2 cup of your favorite ranch dressing
  • 1 tsp chipotle powder


  • set oven to 425F
  • Cut the pumpkin i n half and remove all the seeds and the stringy stuff. Scrape the inside of the pumpkin with a spoon to get it smooth.
  • Peel the pumpkin with a serrated vegetable peeler. Be careful, the pumpkin is slippery. Then cut the halves in half again, and slice up the flesh into thin wedges. Trim the edges if your "fries" are too long for easy hand eating. I was left with about 1 lb 3 oz of pumpkin slices, enough to fill a baking sheet.
  • Toss the pumpkin with the oil, chipotle powder, salt and cumin seeds in a bowl. Make sure to get the pumpkin well coated.
  • Cover a baking sheet with parchment paper and brush it lightly with oil. Lay out the pumpkin in one layer, with no overlapping.
  • Bake for about 30 minutes until the pumpkin is tender and browned.
  • Make the dip by mixing the ranch and the chipotle powder.
  • Serve the fries hot out of the oven, with the dip. You can sprinkle a little more salt on, to taste.


Make sure your oven is nice and hot before you put in the fries.
If you have extra pumpkin, double the recipe, but be sure to cook them in batches, don't over crowd your pan.


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  • Reply
    Sherrie | With Food + Love
    October 9, 2014 at 2:53 pm

    These sound AMAZING!!

  • Reply
    October 24, 2013 at 2:32 pm

    i love your seasoning choices!

  • Reply
    October 23, 2013 at 6:19 am

    i’m having a homer simpson moment and quite literally making drooling noises at the screen… finally a savoury pumpkin moment and one that is worth savouring (see what I did there…?) x

    • Reply
      October 23, 2013 at 9:26 am

      🙂 You crack me up.

  • Reply
    Kitchen Belleicious
    October 22, 2013 at 7:44 pm

    this is so genius. I mean why have i never done it. Avocado yes I have tried but not pumpkin! GENIUS

    • Reply
      October 23, 2013 at 9:27 am

      Ok, now I have to go search your blog for avocado fries…really???

  • Reply
    October 22, 2013 at 12:56 pm

    wow these look so good

  • Reply
    October 22, 2013 at 11:19 am

    Why have I never thought to make fries out of pumpkin?? I know what I’m doing this weekend! The spicy ranch sounds especially wonderful.

  • Reply
    October 22, 2013 at 10:03 am

    Love your recipes and especially your presentations. Just wanted to let you and your readers know that I have, for some time, baked the insides of squashes and esp. pumpkins (yes, the seeds as well as the stringy stuff) when I roast the vegetables! It’s all delicious! And healthy! ^_^ I just set my timer for about 10 minutes to remove this part when it’s done. I place it right on the pan (coated with olive oil), sprinkle with seasoned salt, garlic powder and a little cayenne powder. It cooks down and becomes chewy and oh so tasty!! Squash and pumpkin seeds are very good for you! Try it sometime and see.
    Thank you for your inspiration in the kitchen!! ^_^

    • Reply
      October 22, 2013 at 10:30 am

      I saved the seeds, for sure, but never tried the ‘stringy stuff’ — thanks for the tip!

  • Reply
    Laura (Tutti Dolci)
    October 22, 2013 at 8:40 am

    I love chipotle with sweet potato fries so these look wonderful!

    • Reply
      October 22, 2013 at 9:23 am

      I’m slowly working my way through every kind of “fry” I can imagine 🙂