Here’s a cozy fall-inspired sandwich that I absolutely adore—melty sharp cheddar joined with creamy pumpkin purée and warm spices.

Why You’ll Love This Recipe

I love how the pumpkin adds creaminess and nutrition without overpowering the cheddar. I feel like this sandwich is comforting yet lighter than a typical grilled cheese thanks to the spice-seasoned pumpkin and a touch of arugula. It’s quick, satisfying, and perfect on a chilly afternoon.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup 100% pure pumpkin purée

• ¼ cup shredded cheddar cheese (I use sharp, reduced-fat works too)

• ½ teaspoon chili powder

• ½ teaspoon paprika

• ¼ teaspoon salt

• 8 slices white whole-grain bread (or your favorite bread)

• Butter (enough to spread on the outside of the bread)

• About 2 cups arugula

Directions

1. I preheat the oven to 450°F (about 230°C).

2. In a medium bowl, I mix together the pumpkin purée, shredded cheddar, salt, chili powder, and paprika until well combined.

3. I butter one side of each slice of bread. On a baking sheet, I lay four slices butter-side-down.

4. I distribute about half of the pumpkin mixture evenly over those four slices.

5. I top each with a small handful of arugula, then add the remaining pumpkin mixture over the greens.

6. I place the remaining four slices of bread butter-side-up on top.

7. I bake them for about 6–8 minutes until golden browned, then flip and bake another 6 minutes or until crispy and melty.

Servings And Timing

• Servings: I usually make enough for 4 sandwiches

• Prep time: about 5 minutes

• Cook time: around 15 minutes

• Total: 20 minutes

Variations

• I often swap cheddar with pepper-jack for extra spice or mozzarella for a creamier melt.

• I’ve tried sourdough, whole wheat, or sour rolls in place of whole-grain slices—each gives a slightly different texture and flavor.

• Instead of arugula, I sometimes use spinach or skip the greens entirely.

• For a smoky touch, I’ll add a handful of shredded gouda or smoked cheddar.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I either pop them in a hot skillet or return them to the oven at 350°F for about 10–15 minutes to restore crispness and meltiness. The microwave works in a pinch but makes the bread soggy.

FAQs

Can I Make These Ahead Of Time?

I find that grilled cheese is best hot and fresh, so I don’t recommend making them too far in advance. But if I need to prep ahead, I’ll assemble and store un-cooked in the fridge, then bake just before serving.

Does Pumpkin Really Work In A Grilled Cheese Sandwich?

Absolutely—I love how pumpkin mellowly complements cheddar, offering flavor without overwhelming. Its creaminess means I can use less cheese if I want.

What If I Don’t Have Arugula?

I’ve substituted fresh spinach or left it out entirely. Both work great—it’s up to personal taste.

Can I Use Other Cheeses?

Yes—pepper-jack adds heat, mozzarella makes it creamier, and smoked varieties add depth. Gruyère or Havarti are also delicious.

How Can I Make It Vegan Or Lactose-Free?

I’d use dairy-free butter and plant-based cheddar, and substitute the shredded cheddar with a vegan cheese alternative. It still turns out wonderfully melty.

Conclusion

I absolutely enjoy making these cheddar pumpkin grilled cheese sandwiches—they’re simple, flavorful, and feel just right for fall or anytime I want a twist on a classic. The warmth of spices, the mellow pumpkin, and the melty cheddar all make it a comforting treat. I hope you enjoy making and eating them as much as I do!

Cheddar Pumpkin Grilled Cheese Sandwiches

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy, fall-inspired grilled cheese sandwich featuring melty sharp cheddar, creamy pumpkin purée, warm spices, and fresh arugula, baked to golden perfection.

• Author: Sarah
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 sandwiches
• Category: Sandwich
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 cup 100% pure pumpkin purée

¼ cup shredded cheddar cheese (sharp or reduced-fat)

½ teaspoon chili powder

½ teaspoon paprika

¼ teaspoon salt

8 slices white whole-grain bread (or preferred bread)

Butter (enough to spread on bread)

About 2 cups arugula

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 450°F (230°C).
2. In a medium bowl, mix together pumpkin purée, shredded cheddar, salt, chili powder, and paprika until well combined.
3. Butter one side of each slice of bread.
4. Lay four slices butter-side-down on a baking sheet.
5. Distribute half the pumpkin mixture evenly over these slices.
6. Top each with a small handful of arugula.
7. Add the remaining pumpkin mixture over the arugula.
8. Place the remaining slices of bread butter-side-up on top.
9. Bake for 6–8 minutes until golden, then flip and bake another 6 minutes until crispy and melty.

Notes

Use pepper-jack, mozzarella, gouda, or smoked cheddar for variation.

Sourdough, whole wheat, or sour rolls can replace whole-grain bread.

Spinach is a good substitute for arugula.

Store leftovers in the fridge for up to 3 days.

Reheat in a skillet or oven at 350°F for 10–15 minutes for best texture.

Nutrition

• Serving Size: 1 sandwich
• Calories: 250
• Sugar: 3g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 20mg