If you need a cute bite-sized treat for fall festivities, these Pumpkin-Shaped Sliders are pure magic. Buttery orange-tinted buns with pretzel stems, juicy patties, and melty cheddar make the most festive Autumn appetizers for Halloween party ideas, weeknight dinners, and game day spreads.
Why You’ll Love This Pumpkin-Shaped Sliders
- Festive and adorable without fussy tools.
- Quick weeknight friendly with simple pantry spices.
- Customizable for picky eaters or dietary needs.
- Kid-approved and perfect for a Halloween Party Menu.
- Great make-ahead option for stress-free hosting.
Pumpkin-Shaped Sliders Ingredients & Substitutions
- 12 slider rolls or Hawaiian rolls. Sub: mini brioche or dinner rolls.
- 1 lb ground beef, 80 to 85 percent lean. Sub: ground turkey, chicken, or plant-based crumbles.
- 1 tsp kosher salt and 1/2 tsp black pepper.
- 1 tsp garlic powder and 1/2 tsp onion powder.
- 1 tbsp Worcestershire sauce. Sub: soy sauce or coconut aminos.
- 4 slices cheddar, quartered. Sub: American, gouda, or pepper jack.
- 2 tbsp melted butter, 1 tsp smoked paprika, optional tiny drop orange gel food color for pumpkin hue.
- 12 mini pretzel sticks or small celery matchsticks for stems.
- Ketchup, mustard, pickles for serving.
- Neutral oil for the pan, kitchen twine, and parchment.
Step-by-Step Instructions
- Prep the rolls: Line a sheet pan with parchment. Cut 4 to 5 equal pieces of kitchen twine per roll. Lightly oil the twine so it will release. Tie each roll like a present with crisscrossed twine, leaving slight slack so the rolls can expand, and knot on top to create pumpkin ridges.
- Brush and tint: Stir melted butter with smoked paprika and a tiny drop of orange gel. Brush the tops and sides of the twine-tied rolls for a warm pumpkin glow.
- Bake the buns: Bake at 350 F for 6 to 8 minutes until warmed and lightly toasted. Cool 2 minutes, then gently snip and remove twine. Insert a mini pretzel or celery piece in the top as a stem. Set aside.
- Form patties: Mix beef with salt, pepper, garlic powder, onion powder, and Worcestershire. Divide into 12 equal balls and press into thin slider patties, slightly larger than the buns to allow for shrinkage.
- Cook patties: Heat a skillet over medium-high. Add a thin sheen of oil. Cook patties 2 to 3 minutes per side until browned and cooked through. In the last 30 seconds, top with cheddar pieces to melt.
- Assemble: Slice the pumpkin buns horizontally. Add patties with cheese, then finish with ketchup, mustard, and pickles as desired. Cap with the pumpkin-topped bun and serve warm.
Tips for Success
- Oil the twine so it releases cleanly.
- Do not tie the rolls too tightly or they will split.
- Use a tiny amount of gel color for a natural orange tint, or rely on paprika alone.
- Press patties slightly larger than the buns to account for shrinkage.
- Keep cooked patties warm on low heat while you assemble.
Variations
- Turkey ranch: Use ground turkey and a pinch of dried dill.
- BBQ bacon: Brush patties with BBQ sauce and add a bacon piece.
- Spicy chipotle: Mix in chipotle powder and top with pepper jack.
- Veggie delight: Use black bean or plant-based patties and vegan cheese.
- Caramelized onion: Add a spoon of sweet onions under the cheese.
Serving Suggestions
- Set out a slider bar with ketchup, mustard, spicy mayo, pickles, and shredded lettuce.
- Pair with sweet potato fries, apple slaw, or a fall salad.
- Serve on a Halloween Food Dinner platter with roasted pumpkin seeds.
Storage & Reheating
- Store cooled patties and buns separately in airtight containers for up to 3 days.
- Reheat patties in a 350 F oven or air fryer for 3 to 5 minutes. Warm buns for 3 minutes.
- Freeze cooked patties up to 2 months. Thaw overnight, then reheat.
Memories Made Around the Table
The first time I tied twine around dinner rolls, my kids hovered by the oven, guessing which pumpkin would be the cutest. When we added pretzel stems and a swoosh of ketchup smiley faces, the table got giggly fast. It is now a Halloween Dinner tradition we look forward to every year.
FAQs
Can I make the buns ahead?
Yes. Tie, brush, and bake the rolls up to 1 day ahead. Store at room temp covered. Add stems just before assembling.
How do I prevent twine from sticking?
Lightly oil the twine and avoid tying too tightly. Let the rolls cool 1 to 2 minutes before cutting and removing the twine.
Can I cook the patties in an air fryer?
Yes. Air fry at 400 F for 6 to 8 minutes, flipping halfway, until cooked through. Add cheese in the last minute to melt.
Final Thoughts
These Pumpkin-Shaped Sliders bring cozy fun to any table. They are quick, customizable FallSliders that double as AutumnAppetizers for HalloweenPartyIdeas. Make a batch, share the smiles, and enjoy every warm, cheesy bite.
Pumpkin-Shaped Sliders
If you need a cute bite-sized treat for fall festivities, these Pumpkin-Shaped Sliders are pure magic. Buttery orange-tinted buns with pretzel stems, juicy patties, and melty cheddar make the most festive Autumn appetizers for Halloween party ideas, weeknight dinners, and game day spreads.
Equipment
- 1 Sheet pan
- 1 Parchment Paper
- 1 Kitchen twine lightly oiled
- 1 Basting brush
- 1 Skillet
- 1 Scissors to snip twine
Ingredients
Pumpkin Buns
- 12 slider rolls or Hawaiian rolls
- 2 tbsp unsalted butter melted
- 1 tsp smoked paprika
- 1 drop orange gel food color optional, tiny
- 12 mini pretzel sticks or small celery matchsticks, for stems
Beef Patties
- 1 lb ground beef 80–85% lean
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 1 tbsp Worcestershire sauce
- 1 tbsp neutral oil for the pan
Toppings & Assembly
- 4 slices cheddar cheese quartered
- ketchup for serving
- mustard for serving
- pickles for serving
Instructions
Prepare the buns
- Line a sheet pan with parchment. Cut 4 to 5 equal pieces of kitchen twine per roll. Lightly oil the twine so it will release. Tie each roll like a present with crisscrossed twine, leaving slight slack so the rolls can expand, and knot on top to create pumpkin ridges.
- Stir melted butter with smoked paprika and a tiny drop of orange gel. Brush the tops and sides of the twine-tied rolls for a warm pumpkin glow.
- Bake at 350°F for 6 to 8 minutes until warmed and lightly toasted. Cool 2 minutes, then gently snip and remove twine. Insert a mini pretzel or celery piece in the top as a stem. Set aside.
Make the patties
- Mix beef with salt, pepper, garlic powder, onion powder, and Worcestershire. Divide into 12 equal balls and press into thin slider patties, slightly larger than the buns to allow for shrinkage.
- Heat a skillet over medium-high. Add a thin sheen of oil. Cook patties 2 to 3 minutes per side until browned and cooked through. In the last 30 seconds, top with cheddar pieces to melt.
Assemble
- Slice the pumpkin buns horizontally. Add patties with cheese, then finish with ketchup, mustard, and pickles as desired. Cap with the pumpkin-topped bun and serve warm.
Notes
Tips: Oil the twine so it releases; don’t tie rolls too tightly; a tiny amount of gel color goes a long way; press patties slightly larger than buns; keep cooked patties warm while assembling. Variations: Turkey ranch (add dried dill), BBQ bacon (BBQ glaze + bacon), Spicy chipotle (chipotle powder + pepper jack), Veggie delight (plant-based patties and vegan cheese), Caramelized onion (add sweet onions). Serving: Set up a slider bar with sauces, pickles, and shredded lettuce; pair with sweet potato fries, apple slaw, or a fall salad. Storage: Store buns and patties separately up to 3 days; reheat patties at 350°F for 3–5 minutes; warm buns ~3 minutes; freeze cooked patties up to 2 months.
Tried this recipe?Let us know how it was!