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plate of vegan pumpkin pierogi with yogurt on wood table

Vegan Pumpkin Pierogi

  • Author: Emily
  • Total Time: 33 minutes
  • Yield: 25 pierogi 1x
  • Diet: Vegan


Try this recipe for Vegan Pumpkin Pierogi for a unique fall dinner that’s easier to prepare than you’d think! Filled with savory, spiced squash puree and creamy cashew cheese, this is a perfect fish for entertaining on a cozy fall evening. 


Units Scale

For pierogi dough:

  • 3 cups all purpose flour
  • 1/2 tsp salt
  • 1 cup water
  • 1/2 neutral oil, like avocado

For pumpkin filling:

  • 1 1/4 cup pumpkin puree
  • 1/4 cup cashew parmesan (see notes for recipe)
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 TBS brown sugar
  • Vegan butter, to pan fry
  • Optional ingredients for serving: Truffle honey, coconut yogurt, parsley, fried sage


  1. To begin, combine flour, salt, water, and oil in a large bowl and mix until incorporated. Using both hands, knead mixture together until the dough comes together, looking smooth and soft. This should take 5-6 minutes. Remove the dough ball, add some oil to the sides and bottom of the bowl, place dough ball back in, and cover with a towel. Let dough rest at room temperature for 30 minutes (this will relax the gluten strands making it easier to roll). Alternatively, this dough can be made ahead and refrigerated for a couple of days. If you take this route just be sure that the dough has time to come to room temperature before rolling. This will help with elasticity.
  2. In a medium bowl, mix together pumpkin, parm, salt, cinnamon, nutmeg, and brown sugar. 
  3. On a lightly floured surface, roll out your now-rested dough. Using a medium sized glass or circle cutter, cut as many 3-inch circles as you can. Re-roll remaining dough if needed. To assemble pierogi, add 1-2 TBS pumpkin to the side of one circle of dough. Carefully fold the other side up and over the filling, trying not to break it.  Press down very firmly with a fork so that the edges remain intact. Refer to the photos above for the ideal shape. Repeat with all remaining dough circles (you may have leftover filling). Once all pierogi are shaped, add to a large tray and place in the fridge or freezer for a few minutes while you bring a large pot of water to boil.
  4. Once water is boiling, carefully drop one pierogi a time into boiling water. Try not to add more than 4, as they may stick together. Carefully stir to ensure they do not get stuck to the bottom of the pot. Let boil 3-4 minutes, until they float. Remove with a slotted spoon and set aside.
  5. If you plan to eat right away, melt 2 TBS of vegan butter in a skillet and pan-fry each pierogi for 3-4 minutes per side, until crispy and golden. If you’d like to eat them later, store in the freezer (in a single layer so they do not stick together) and pan-fry once you’re ready to enjoy. 
  6. To serve, plate with toppings of choice and enjoy!


To make cashew parmesan: Pulse in a food processor 1 cup raw cashews. 1/2 tsp garlic powder, 3 TBS nutritional yeast, and a pinch of salt. Stored in a sealed jar in the fridge for a few months. 

  • Prep Time: 25 minutes
  • Cook Time: 8 minutes
  • Category: Dinner
  • Method: Boiling
  • Cuisine: Polish


  • Serving Size: 1 pierogi
  • Calories: 108 calories
  • Sugar: 0.8 grams
  • Sodium: 77.4 milligrams
  • Fat: 5.5 grams
  • Saturated Fat: 1.2 grams
  • Unsaturated Fat: 4.3 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 12.9 grams
  • Fiber: 0.8 grams
  • Protein: 1.8 grams
  • Cholesterol: 0 milligrams