This pumpkin spice pasta dough doesn’t actually have any pumpkin in it, but it does have those classic pumpkin spice flavors: cinnamon, nutmeg, ginger, and cardamom. Once cooked, the pasta is warm and nutty with just the tiniest bit of tingly heat.
I’m not the biggest fan of the pumpkin spice everything that takes over most grocery stores starting in late August every year. But when I was thinking about developing a pasta recipe for the blog I couldn’t get this pumpkin orecchiette recipe I had made several years ago out of my head. So when my mother-in-law suggested a pumpkin spice pasta, well… I couldn’t shake that idea either.
The way the pumpkin pieces broke down in that recipe and turned into a creamy, tasty sauce got me thinking about what it would be like to have the pasta itself provide the pumpkin flavor. So that’s what this is.
This is also one of few pumpkin pasta recipes I think you’ll find that doesn’t use pumpkin puree. And while usually “doesn’t call for the main ingredient” isn’t a selling point for most recipes, for this one I really think it is.
Pumpkin puree doesn’t actually have a ton of flavor. What we think of as “pumpkin flavor” is actually a spice blend. So to keep this recipe simple and to prevent you from ending up with an awkward half can of leftover pumpkin puree I bypassed the puree entirely in favor of going straight to the spices.
This is a pretty standard egg-based pasta dough with a classic pumpkin spices added to it. I used a blend of semolina and all purpose flour because I like the texture the semolina flour adds, but you really can do it with all all purpose flour or using a “pasta blend” flour, too.
I added an extra egg yolk for richness and to help hydrate the additional dry ingredients — the pumpkin spice blend.
I’m not going to get into a ton of detail in this post about how to roll and cut pasta because that, honestly, could be its whole own post and isn’t unique to pumpkin spice pasta dough.
I’ve linked some videos and tutorials below to show you how to knead pasta dough by hand (my recipe instructions use a stand mixer with a dough hook), and for how to roll and cut your pasta dough using a machine or by hand. You can also use this dough in a pasta extruder. The possibilities are endless!
No matter how you roll and cut this pumpkin spice pasta dough, it’s got so much flavor that it really doesn’t take much to turn it into a meal.
In testing the dough, I’ve been serving it with a simple, creamy brown butter sage sauce, often tossing in some minced apples and chopped walnuts at the end for freshness and crunch. It’s so super good.
The best part? Fresh pasta only takes a few minutes to cook, so you can start the sauce as soon as soon as you drop the pasta in the water and know it will be ready as soon as the pasta is done.
Just use tongs or a wire spider to transfer the pasta straight from the water to the skillet with the sauce and give it a good stir. Then it’s ready to serve. It’s seriously so super fast and easy!
a few quick pumpkin spice pasta dough notes
- I used the pasta roller and cutter attachments for my KitchenAid mixer here (I rolled it to the “6” thinness setting on the roller and used the “lasagnette” sized cutter which makes noodles wider than fettuccine but narrower than pappardelle). If you don’t have those you can use a standard hand crank machine or even cut the pasta by hand.
- The instructions below are for using a KitchenAid mixer fitted with a dough hook to make your pasta dough. If you don’t have a mixer with a dough hook, you can still make this dough — you’ll just do it using the traditional method (though I do recommend doing it in a wide, shallow bowl so the egg doesn’t go everywhere on your counter if the flour walls don’t hold).
- If you can’t find semolina flour: Replace it with AP (all purpose) flour. All purpose flour absorbs liquid faster than semolina, so definitely resist adding any more extra water than you absolutely need to.
- I included measurements for a pumpkin spice blend made from cinnamon, ginger, nutmeg, and cloves. You can also use a generic “pumpkin spice” blend from the store.
- I use this KitchenAid pasta drying rack to drape my pasta so it doesn’t stick to itself while it dries. I like this model because it comes with a handy wand you can use to catch the pasta as it comes out of the machine and carry it over to the rack. If you don’t have a drying rack: Make sure you dust the cut noodles well with flour and twirl them into loose nests in small batches or arrange them laid out on a sheet pan to dry. You can cook them immediately, but dried out they can be frozen or stored in an airtight container for several months.
- Homemade/fresh pasta cooks much faster than the boxed kind. It will vary slightly depending on the thickness and shape you choose, but start testing for doneness after about 3 minutes. If you, for some reason, cut this into angel hair pasta, start checking for doneness after about 1 minute.
other recipes you might like
- how to use and make brown butter
- gingerbread pumpkin spice loaf cake
- pear and gruyere tart
- cinnamon fruit salad with chocolate chips
- flaky brown butter cinnamon sugar pancakes
- angel hair pasta with chicken
- pantry pesto (dry pesto blend)
pumpkin spice pasta dough
quick brown butter sage sauce
- ½ cup unsalted butter (8 TBSP / 113g)
- 1 TBSP fresh sage (chopped)
- ¼ tsp salt
- ⅛ tsp freshly cracked black pepper
- ⅛ cup heavy cream (optional)
- ½ cup honey crisp apple (minced)
- ⅛ cup chopped walnuts
- Combine all purpose flour, semolina flour, and salt in the bowl of a stand mixer fitted with a dough hook. Make a well in the middle.
- Crack 3 eggs and 1 egg yolk into a small bowl and whisk in olive oil, cinnamon, ginger, nutmeg, and cloves.
- Pour the egg mixture into the center of the dry ingredients. Turn the mixer on low-medium and let the dough hook slowly pull the dry mixture from the sides into the wet ingredients in the center. Troubleshooting: If you need to pause the mixer a few times to gently push more of the dry mixture into the wet that's okay, but it will also happen on its own if you just let the mixer run. It make take several minutes. That's okay!
- Once the dough has mostly come together, let the machine continue kneading about 4-5 minutes until the dough is very smooth. It should pull away cleanly from the sides of the bowl and be slightly tacky and soft to the touch but not sticky.Troubleshooting: If the dough feels dry and crumbly, drizzle in water 1 TBSP at a time. Resist adding any more water than you absolutely need to though. If the dough seems too wet and sticky to handle or isn't coming cleanly away from the sides of the bowl, dust in flour 2 TBSP at a time. Make sure you give the dough plenty of time (at least 30 seconds) of kneading after each addition before deciding to add more flour or water.
- Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes and up to 48 hours before rolling and cutting.
Brown-Butter Sage Sauce with Apples and Walnuts
- Brown butter over medium-high heat in a wide skillet with high sides. When butter begins to take on color, stir in chopped sage leaves, salt, and pepper. Stir in heavy cream to emulsify. When the mixture is emulsified (cohesive, with no separation) add the walnuts and apples and stir to coat.
- Transfer pasta directly from boiling water to skillet and toss to coat. Divide into bowls and serve immediately. Top with additional minced apple and chopped walnuts if desired.
- If you don’t have a stand mixer, you can still make this recipe! Just follow the traditional pasta making process (video is at this link).
- If you don’t have a pasta machine cut your noodles you can cut the pasta by hand (video is at the link).
- Don’t have the individual spices? 1 TBSP of any generic pumpkin spice blend will do.
- The brown butter sauce makes enough for about 2-4 servings of the sauce. Scale up or down depending on how many people you’re serving!