Pumpkin sloppy joes are one of my favorite cozy twists on a classic weeknight dinner. They’ve got all the saucy, comforting vibes of the original but with a boost of pumpkin and red bell pepper for extra color and vitamin C. It’s a quick one-pan meal that makes dinnertime easier, because you can truly serve it so many different ways!
Why You’ll Love These Pumpkin Sloppy Joes
- veggie boost built right in – pumpkin adds vitamins + fiber without changing the classic flavor too much
- no added sugar – most sloppy joe recipes call for ketchup or brown sugar, but the pumpkin makes it naturally sweet and we use tomato sauce + paste to get that classic tomato flavor!
- weeknight-friendly – one pan, 30 minutes, minimal chopping
- toddler-approved – serve on buns, with my cornbread muffins, over a baked sweet potato, tossed with pasta noodles, or deconstructed with dippers (toast, pita, roasted sweet potato fries)
This pumpkin sloppy joe recipe would pair so well with my sweet potato cornbread muffins or chickpea cornbread muffins!
Jump to:
- Why You’ll Love These Pumpkin Sloppy Joes
- Ingredients You'll Need
- How To Make Your Pumpkin Sloppy Joes
- Hint For Sloppy Joes
- Substitutions
- Variations
- How To Serve Pumpkin Sloppy Joes To Toddlers
- Equipment
- Storing Your Pumpkin Sloppy Joes Leftovers
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Easy Pumpkin Sloppy Joes (veggie packed & kid friendly)
Ingredients You'll Need
Here's what you'll need to make this one pan pumpkin sloppy joe mixture:
- ground beef or turkey – classic base, high in protein and iron (can even sub with lentils or beans for a vegan option!)
- onion + garlic – aromatic foundation
- pumpkin purée – adds creaminess, natural sweetness, and vitamin A
- bell pepper – adds natural sweetness, vitamin C, and a pop of color
- tomato sauce + tomato paste – gives the rich, tangy backbone
- Worcestershire sauce (or coconut aminos) – deepens the umami flavor
- spices: smoked paprika, chili powder, cinnamon – warmth and depth without being spicy
- buns, bread, sweet potatoes, or noodles – for serving
See recipe card for quantities.
How To Make Your Pumpkin Sloppy Joes
- Step 1: Heat olive oil in a large skillet over medium heat. Add onion, red bell pepper, and garlic; cook 3–4 minutes until softened.
- Step 2: Add ground beef or turkey. Brown fully, breaking it into crumbles. Drain excess fat if needed.
- Step 3: Stir in pumpkin purée, tomato sauce, tomato paste, Worcestershire, vinegar, and spices. Mix until combined.
- Step 4: Reduce heat to low and simmer 10–15 minutes until thickened. Serve on buns, sliders, or over baked sweet potatoes.
Hint For Sloppy Joes
For an extra smooth and saucy texture, finely dice the onion and bell pepper so they blend into the mixture. This makes the veggies less noticeable for picky eaters while still giving all the flavor and nutrition.
Substitutions
This recipe is gluten-free if using gluten-free buns or sweet potatoes for serving, dairy-free, egg-free, and nut-free!
- protein: swap ground beef for ground turkey, chicken, or even lentils for a plant-based option
- pumpkin: use butternut squash or sweet potato purée if that’s what you have
Variations
Feel free to adjust and add other seasonings into this pumpkin sloppy joe recipe to customize to your family's preferences!
- vegetarian option: swap the ground meat for 2 cups cooked lentils or crumbled tempeh for a plant-based sloppy joe
- sweeter twist: stir in 1–2 tablespoons of maple syrup or swap the tomato paste with ketchup or grated carrot if you want extra natural sweetness
- cheesy sloppy joes: mix in ½–1 cup shredded cheddar or mozzarella at the end for a creamy, cheesy version (kid-favorite!)
- spicy version: add a pinch of cayenne or red pepper flakes for adults who like heat
- pumpkin hamburger helper: stir in 2 cups of pasta and 2–3 cups broth while simmering, then finish with shredded cheese for a one-pan skillet meal (if you want it creamy then add some half and half to it)
How To Serve Pumpkin Sloppy Joes To Toddlers
- deconstructed plate: serve the sloppy joe filling in a small bowl alongside toast sticks, pita wedges, or mini naan for dipping
- on pasta or rice or mashed potatoes: mix the filling with small pasta shapes (elbows, shells) or scoop over rice for a spoonable option
- mini sliders or cornbread muffins: use small slider buns or even halved Hawaiian rolls
- stuffed sweet potatoes: scoop sloppy joe filling inside roasted sweet potato halves
- quesadilla style: spread a thin layer of filling and cheese between two tortillas, then cut into wedges
- with veggie dippers: offer cucumber sticks, roasted zucchini fries, or bell pepper strips for dunking alongside the filling
Have a pasta loving toddler?
You can even turn it into "hamburger helper" if you have a pasta lover! Just add in some broth, milk, and 1-2 handfuls of shredded cheese, then let melt into creamy sauce covers the noodles.
Want to turn this into more of a chili or soup?!
Turn this sloppy joe recipe into a cozy fall chili by adding 3-5 cups of low-sodium broth (or bone broth) and two cans of beans (like black and kidney beans, drained and rinsed). After browning the meat and sautéing the onion, bell pepper, and garlic, stir in your seasonings, tomato paste, and Worcestershire sauce. Then add the pumpkin purée, tomato sauce, beans, and broth, and let it simmer uncovered for about 25-30 minutes until thickened and flavorful. It’ll turn into a hearty, protein- and fiber-packed pumpkin chili that still has that savory-sweet vibe of the original recipe — perfect for a weeknight dinner or a freezer-friendly meal!
Equipment
You don’t need much to make these easy pumpkin sloppy joes. A large skillet or sauté pan works best for browning the meat and simmering the sauce. A wooden spoon or spatula makes it easy to break up the ground beef or turkey as it cooks. You’ll also want a cutting board and knife for chopping the onion and red bell pepper.
Storing Your Pumpkin Sloppy Joes Leftovers
Leftover pumpkin sloppy joe filling stores really well, making it perfect for busy weeknights or meal prep. Once cooled, transfer the mixture to an airtight container and keep it in the fridge for up to 4 days. When reheating, warm it gently on the stovetop with a splash of water or broth to loosen it back up. For longer storage, you can freeze the sloppy joe filling in individual portions for up to 3 months.
Tiff's Dietitian Tip
One of the best things about these pumpkin sloppy joes is that they’re truly an all-in-one meal! You’ve got protein + iron from the beef or turkey, veggies + vitamin C from the pumpkin and bell pepper, and fiber-rich carbohydrates all simmered together in one skillet. It’s balanced, hearty, and nutrient-dense without needing a bunch of side dishes. You can serve it deconstructed or on a bun and know they’re still getting protein, iron, fiber, and immune-supporting vitamins in every bite!
FAQ
Yes! The flavors actually deepen the next day, so it’s a great meal prep option.
Yes! Brown the meat first, then add everything to your slow cooker on LOW for 4–5 hours.
Nope! Feel free to add more tomato sauce or diced tomatoes if you prefer a more traditional sloppy joe recipe.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this pumpkin sloppy joe recipe:
Easy Pumpkin Sloppy Joes (veggie packed & kid friendly)
Equipment
- spatula
Ingredients
- 1 lb ground beef or turkey
- 1 small onion diced
- 1 red bell pepper diced
- 2 teaspoon garlic minced
- 1 cup pumpkin purée
- 1 cup tomato sauce or crushed tomatoes
- 2 tablespoon tomato paste
- 2 tablespoon Worcestershire sauce or coconut aminos (ideally low sodium)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder optional, for mild heat
- 1 tablespoon olive oil
- salt + pepper to taste
- buns, bread, or potatoes for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic; sauté 3-4 minutes until softened.
- Add ground beef or turkey. Cook until browned, breaking into small crumbles. Drain excess fat if needed.
- Stir in pumpkin purée, tomato sauce, tomato paste, Worcestershire, and spices. Mix until well combined.
- Reduce heat to low and simmer 10-15 minutes, stirring occasionally, until thickened. Season to taste and serve on buns, sliders, or over baked sweet potatoes.
Notes
- for picky eaters, finely dice or even grate the bell pepper so it blends right into the sauce
- the filling thickens as it cools, so add a splash of broth or water when reheating leftovers
- turn into pasta: stir in 2 cups cooked pasta with a splash of broth, ½ cup cream, and 1 cup shredded cheese for a creamy skillet meal
Megan says
So yummy for both baby and Family! My little guy devoured this and we honestly ate it more like chili. My husband at first wasn’t sure about it – but when he ended up eating it for dinner, he kept raving on how good it was and he hadn’t even added salt to his.
toddlerdietitiantiff says
YAY! Love when a dinner is baby + husband approved!!! Impressed that he didn't have to add salt to his!
Caitlin korn says
This recipe is fire. I am not a smoked paprika person, but this hit all the right spots. Wow. Added a can of lentils and a can of black beans and bone broth. Yum!!!! My toddler likes it too!
toddlerdietitiantiff says
Ooo love the addition of lentils!!! So glad y'all loved it and another toddler approved it!