Savory Pumpkin Polenta Fries 🌟 – Crispy Vegan Thanksgiving Side in 25 Minutes
Golden pumpkin polenta fries that are crispy outside, creamy inside, and vegan-friendly—perfect for Thanksgiving or any fall meal!
These vegan pumpkin polenta fries are a game-changer for holiday sides. Crispy on the outside, creamy on the inside, and baked not fried, they’re a healthy twist on classic fries. Seasoned with smoky paprika and fragrant rosemary, they’re festive, easy, and perfect for sharing. Make them for Thanksgiving or any autumn dinner—they’re gluten-free, plant-based, and sure to impress!
Looking for a quick, easy vegan side that still feels special? These pumpkin polenta fries are here to save your fall menu. Ready in 25 minutes, they’re a perfect balance of crispiness and softness, with warm autumn spices that pair beautifully with any main dish. Whether you’re hosting a holiday feast, throwing a cozy dinner party, or simply craving something hearty, this recipe checks all the boxes. The best part? No deep fryer required—just a sheet pan and a hot oven!
The secret to their flavor lies in the combo of pumpkin puree, polenta (also known as yellow cornmeal), and a blend of earthy spices. Smoked paprika adds depth, while rosemary brings a fresh, herbal note that ties everything together. They’re vegan, gluten-free, and loaded with fall flavor. Plus, they’re endlessly customizable—top with nutritional yeast for a cheesey bite or a drizzle of maple glaze for extra sweetness.
Let’s dive into how to make these golden, bite-sized delights in just 25 minutes. You’ll start by mixing polenta with pumpkin puree, broth, and spices. Then, you’ll shape the mixture into rectangles, coat them lightly in flour for a crispy exterior, and bake until golden and crunchy. Serve them with your favorite dips or pass them alongside your Thanksgiving turkey for a festive, shareable side everyone will love!
Whether you’re a vegan foodie or just looking for a healthier alternative to traditional fries, these pumpkin polenta fries are a must-try. They’re easy to double for bigger gatherings, easy to store, and even freeze well for future cravings. Pin this recipe now to save it for your next fall celebration!
Ingredients
- 1 cup polenta (yellow cornmeal), plus 2 tbsp all-purpose gluten-free flour
- 1 1/2 cups canned pumpkin puree
- 1/4 cup vegetable broth
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/2 cups water (for cooking polenta)
- 1 tbsp nutritional yeast (optional, for topping)
- Maple glaze (1/4 cup maple syrup + 1 tbsp apple cider vinegar) or ketchup for serving
Instructions
- Step 1: Cook the polenta. In a medium pot over medium heat, whisk together 1 cup polenta and 1 1/2 cups water. Cook for 5 minutes, whisking constantly until the mixture thickens and forms a dough (similar to cornbread consistency, but slightly sticky). Remove from heat and let cool slightly, then add pumpkin puree, vegetable broth, olive oil, smoked paprika, rosemary, salt, pepper, garlic powder, and onion powder. Stir well to create a thick polenta dough.
- Step 2: Shape the fries. Use a small ice cream scoop or a spoon to portion dough into 1 1/2-inch rounds on a parchment-lined baking sheet. Flatten each into rectangles using the palm of your hand. Brush the top of each with a light amount of flour (optional) and the bottom with water to help the coating stick.
- Step 3: Bake. Arrange the fries on the middle rack of a preheated 400°F oven. Bake for 12–14 minutes, or until golden and crisp on the edges. Flip halfway through if they brown unevenly. Remove and serve immediately with maple glaze or ketchup.
Why This Recipe Works
Quick & Easy
This 25-minute recipe requires minimal effort and no deep frying. Just mix, shape, and bake for a festive side that saves time on busy holidays.
Healthy Vegan Twist
Plant-based, gluten-free, and loaded with autumn flavor, these fries are a nutritious alternative to traditional fried snacks.
Crispy Perfection
The gluten-free flour coating gives them a golden, crunchy exterior, while the inside stays moist and full of pumpkin spice.
Versatile & Festive
Whether topped with nutritional yeast or maple glaze, these fries adapt to any fall or Thanksgiving menu.
Savor fall with vegan pumpkin polenta fries
A gluten-free, crispy vegan side perfect for thanksgiving
Ingredients
- - 1 cup polenta (yellow cornmeal)
- - 1 1/2 cups canned pumpkin puree
- - 1/4 cup vegetable broth
- - 2 tbsp olive oil
- - 1 tsp smoked paprika
- - 1/2 tsp dried rosemary
- - 1 tsp salt
- - 1/2 tsp black pepper
- - 1/2 tsp garlic powder
- - 1/2 tsp onion powder
- - 1 1/2 cups water
- - 2 tbsp all-purpose gluten-free flour (optional)
- - 1 tbsp nutritional yeast (optional, for topping)
Instructions
Make the polenta dough: In a pot, whisk polenta with 1 1/2 cups water. Cook over medium heat until thickened (5 minutes), then add pumpkin, broth, oil, spices, and stir to form a dough.
💡 Tip: Work quickly, as the dough will firm up as it cools.
Shape the fries: Use a cookie scoop to form dough into 1 1/2-inch rounds. Flatten slightly and coat the bottoms with flour for extra crispiness.
💡 Tip: For uniform size, wet your hands to handle sticky dough.
Bake until golden: Transfer to a parchment-lined tray. Bake at 400°F for 12–14 minutes, flipping halfway through.
💡 Tip: For extra crispiness, place the tray on the bottom rack during the last 2 minutes.
Nutrition (per serving):
Ingredient Notes & Substitutions
Polenta (Yellow Cornmeal)
Polenta forms the base of the fries, giving them their signature golden color and starchy texture. Use fine grind for easier spreading.
Substitutions: Substitute with grits for a Southern feel or use a grain-free alternative like quinoa flakes.
Pumpkin Puree
Canned pumpkin adds moisture, sweetness, and autumn flavor. Fresh pumpkin can be used but must be roasted and pureed first.
Substitutions: Try butternut squash puree for a slightly earthier taste.
Gluten-Free Flour
The gluten-free flour creates a crispy exterior. You can skip it for a gluten-free but less crispy result.
Substitutions: Almond flour or coconut flour work well for a nutty depth.
Smoked Paprika
Smoked paprika adds an earthy, smoky flavor that complements the pumpkin’s sweetness. Use sweet paprika if you want less heat.
Substitutions: Substitute with cumin or chili powder for a different spice profile.
Pro Tips for Perfect Pumpkin Polenta Fries
Achieve Perfect Crispiness
Coat the bottoms with a light layer of gluten-free flour after shaping. This acts as a crispy shell while the inside stays soft.
Maximize Flavor
Add a pinch of cayenne pepper for heat or a splash of maple syrup for a subtle sweetness. Top with nutritional yeast after baking for a “cheesy” flavor.
Make Ahead Tip
Prepare the dough ahead of time and chill for up to 8 hours. Shape and bake just before serving.
Creative Toppings
Drizzle with truffle oil, sprinkle with fresh herbs, or pair with a roasted red pepper dip for a festive touch.
Variations & Customizations
Savory Rosemary Twist
Add fresh rosemary and olive oil to the glaze for a herby finish. Perfect for a rustic Thanksgiving spread.
Spicy Maple Version
Drizzle with maple syrup and a hint of cayenne for a sweet-and-spicy variation that pairs well with grilled meats.
Cheesy Vegan Bites
Sprinkle vegan cheese shreds or nutritional yeast on top before baking for a gooey, golden crust.
Sweet Pumpkin Fries
Omit spices and add cinnamon, vanilla, and sugar to create a dessert option for fall celebrations.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Roasted turkey (perfect for thanksgiving or fall feasts)
- Garnished green bean casserole with toasted pecans
- Citrus-garlic herb roasted potatoes
- Fall salad with apple, bacon, and maple vinaigrette
🍷 Drink Pairings:
Serve with crisp white wine, spiced chai, or a pumpkin-spiced coffee to complement the earthy flavors.
Make-Ahead & Storage
Make-Ahead Tips
Prepare the polenta dough and chill for up to 8 hours. Shape and bake 10–15 minutes before serving.
Refrigerator Storage
Store baked fries in an airtight container for up to 2 days. Reheat in the oven at 350°F for 5 minutes to restore crispiness.
Freezer Storage
Freeze uncooked shaped fries on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 2–3 minutes to the cooking time.
Reheating Instructions
For best results, reheat in the oven instead of the microwave to maintain their crispy texture.
Troubleshooting & FAQs
Q: Why are my fries soggy or not crispy?
A: Ensure the oven is fully preheated. Overcrowding the baking sheet prevents proper airflow—use two trays if needed. For extra crispiness, bake on the bottom rack for the last 2 minutes.
Q: Can I double the recipe for bigger gatherings?
A: Yes! Double ingredients and use two baking sheets. If your oven space is limited, rotate halfway through baking for even cooking.
Q: How to make them spicier?
A: Add a pinch of cayenne pepper to the spice mix before baking. You can also serve with a spicy dipping sauce for an extra kick.
Q: What dipping sauces go best with pumpkin fries?
A: Try vegan aioli, maple glaze (1/4 cup maple syrup + 1 tbsp apple cider vinegar), or roasted red pepper dip. Ketchup is also a classic option.
Final Thoughts
These vegan pumpkin polenta fries are more than just a side—they’re a festive, flavorful centerpiece for your autumn menu. Whether you’re celebrating Thanksgiving, hosting a dinner party, or simply looking for a new recipe to try, this dish is quick, healthy, and absolutely crowd-pleasing. The balance of crispy textures and warm spices makes it a must-have for fall festivities.
Don’t let the ingredients fool you—this is anything but basic. The combination of pumpkin, polenta, and herbs creates a side that feels special yet easy to make, even on busy days. And with endless customization options, you can adapt it to any meal or celebration. Pin this recipe and share it with friends who love fall flavors, vegan twists, or gluten-free, healthy meals. Happy baking and happy feasting!
