Kirbie's Cravings

Pumpkin Fries

pumpkin fries in a paper cone on a red checkered napkin with dipping sauce on the side
Sweet potato fries have been a big trend the last few years, which made me think, why not pumpkin fries?

Mr. K was really skeptical, but these came out great. I chose to bake them rather than fry to make them healthier.  They came out crunchy on the outside, soft and sweet on the inside, and taste very similar to sweet potato fries –but more pumpkiny.
a pumpkin fry being dipped in the dipping sauce
It’s also a great way to use up excess pumpkin. I bought a “pumpkin pie” pumpkin because they have more flesh and less seeds. They are smaller than the carving pumpkins and are usually labeled as “for pumpkin pie” in the grocery store. But you can also make the fries with the large carving pumpkins too. Now you don’t have to waste any of the pumpkin.
a close-up of pumpkin fries in a brown paper cone

If you love pumpkin you might like my Pumpkin Hummus, too.

Baked Pumpkin Fries

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Appetizer, Side Dish, Snacks
Cuisine: American
If you like sweet potato fries you will love these pumpkin fries! The small pumpkins (ones marked "for pumpkin pie") in the produce department work best because they're sweeter and less stringy, but you can use a larger jack-o-lantern pumpkin, too.


  • 1 small pumpkin pie pumpkin
  • 2 tbsp olive oil
  • ground cinnamon optional


  • Slice raw pumpkin flesh into thick fry slices and remove the skin (because of the high water content of pumpkin, they will shrink a lot when baked so make sure that you cut them bigger than you want them to end up when they are finished).
  • Preheat oven to 375°F. Place the pumpkin fries on a baking sheet lined with parchment paper. Brush the fries generously with olive oil. Bake for  20 minutes or the until edges are lightly browned and the fries are crispy. 
  • Dust the fries with ground cinnamon, if desired. Dip in ketchup or your favorite sauce. (I like honey mustard sauce).


Serving: 0.25of recipe, Calories: 150kcal, Carbohydrates: 22g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Sodium: 3mg, Fiber: 1g, Sugar: 9g, NET CARBS: 21

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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13 comments on “Pumpkin Fries”

  1. Would it taste the same like roasted pumpkin?

  2. I seen A video doing this exact same thing with butternut squash, and I tried it with pumpkin today, amazing and so yummy 🙂

  3. Brilliant! I like making sweet potato and butternut squash fries, so pumpkin is an obvious next step… but it never occurred to me! What is the dipping sauce in the picture? It looks something like mustard, but not quite. Honey mustard, maybe? That’d probably be good. I’d be tempted to dip them in a sweet cranberry sauce, which is what I do with sweet potato fries.

  4. Ooh great idea! When I was in TW a couple of years ago, I saw that they dusted sweet potato fries with sour plum powder (I’m sure you’ve seen it, they dust it on fruits and everything) and it was really good. I bet it’d go well with pumpkin, too!

  5. You know the way to my heart …..

  6. interesting.