It’s officially pumpkin season! Well, in the U.S. anyway. Here in Jordan, not so much. The big bright orange pumpkins I’m used to seeing saturating every single store front and outdoor market are few and far between in October. I was surprised to see them at the Vegetable tent mid-summer. I’m talking Big Bright Beautiful Pumpkins all over mid-summer. What a strange sight to see. The Fall fanatic in me, however, couldn’t quite comprehend and waited until mid-October to start incorporating all things pumpkin into my weekly menus. Luckily Cozmos carries fresh pumpkins, and I found pumpkin Puree at Safeway.

Kubbeh Bel Sineyeh [Sheet Pan Kubbeh] is one of my favorite things to make. I used to call ahead to our butcher, Asad — for the life of me, I never knew the actual name of his shop — and request Kubbeh Dough. With all the conveniences of Jordan, like pre-cored vegetables for stuffing, I’ve been surprised to find that I haven’t been able to find a place to buy prepared kubbeh dough. Is it possible that we’re ahead of the game on that front in the U.S.?

Since Pumpkin Season is upon us, I’m swapping out my usual sheet pan kubbeh for vegetarian stuffed pumpkin Kubbeh. It’s deliciously savory with just the right amount of pumpkin to satisfy my October pumpkin cravings.

What is Pumpkin Kubbeh?

Pumpkin Kubbeh (also called Pumpkin Kibbeh or Kibbe) is a Middle Eastern dish made with a pumpkin and bulgur dough that’s layered with a savory filling. Traditionally, kubbeh is made with meat, but this version uses pumpkin for the crust and a spinach filling, making it a hearty vegetarian recipe.

Is Pumpkin Kubbeh vegetarian?

Yes! This recipe is completely vegetarian since the filling is made with onions and spinach instead of meat. It’s a wholesome dish that’s satisfying enough to be the main course.

Can I make Pumpkin Kubbeh ahead of time?

Absolutely. You can assemble the kubbeh up to one day in advance, cover it tightly, and refrigerate it until ready to bake. Just add a few extra minutes to the baking time if it’s going into the oven cold.

Can Pumpkin Kubbeh be frozen?

Yes. Once baked and cooled, you can cut the kubbeh into squares and freeze them in an airtight container for up to 3 months. To reheat, bake in the oven until warmed through.

What do you serve with Pumpkin Kubbeh?

Pumpkin Kubbeh pairs beautifully with tangy yogurt or labneh, a fresh cucumber-tomato salad, or warm pita bread. It also works as part of a mezze spread or as a vegetarian main dish.

Can I use canned pumpkin puree?

Yes — if fresh pumpkin isn’t available, canned pumpkin puree works well. Just make sure to use pure pumpkin puree and not pumpkin pie filling, which has added sugar and spices.

Print Recipe

How to Make Pumpkin Kubbeh (Vegetarian Pumpkin Kibbeh)

Ingredients

For the Dough

• 1 can Pumpkin Puree
• 1 tablespoon Seven Spice
• ¼ tsp cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon Cumin
• ½ onion finely chopped
• 1.5 cups Fine Bulgur
• ¼ cup flour
• Salt to taste
• Olive oil for brushing

For the Stuffing

• 4 cups fresh Spinach I used baby spinach
• ½ cup coarsely chopped walnuts
• 1 can chickpeas drained
• 1 onion finely chopped
• 1 clove garlic minced
• Salt to taste
• 1 tablespoon Seven Spice
• ¼ tsp cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon Cumin
• 1 tablespoon olive oil

Instructions

Step 1: Prepare the Pumpkin Dough

• Cook pumpkin until tender, then mash until smooth.
• Combine mashed pumpkin with fine bulgur, salt, and spices.
• Mix until a soft dough forms that can hold its shape. If the dough feels too wet, add a little more bulgur; if too dry, add a splash of water.

Step 2: Make the Spinach Filling

• Heat olive oil in a pan and sauté chopped onions until soft and golden.
• Add spinach and season with salt, pepper, and Middle Eastern spices (sumac, cumin, or allspice work well).
• Cook until the spinach is wilted and any liquid has evaporated.
• Set aside to cool slightly before assembling.

Step 3: Assemble the Pumpkin Kubbeh

• Preheat your oven to 200°C (400°F).
• Grease a baking dish with olive oil.
• Spread half of the pumpkin dough evenly across the bottom of the dish.
• Add the spinach filling in a smooth layer.
• Top with the remaining pumpkin dough, smoothing the surface.
• Score the top into diamond or square shapes for a traditional look.

Step 4: Bake Until Golden

• Drizzle olive oil over the top.
• Bake for 30–40 minutes, or until the kubbeh is golden on top and firm to the touch.
• Let cool slightly before slicing and serving.

Notes

Serving Suggestions

This pumpkin kubbeh recipe pairs perfectly with:

• A side of yogurt or labneh
• Fresh cucumber and tomato salad
• Warm pita bread