Loaded with fall flavour and a creamy, decadent texture, this Vegan Pumpkin Mac and Cheese is the perfect fall side dish. An easy one pot recipe for those busy weeknights!

Vegan baked pumpkin mac and cheese in a white bowl with a fork.

Why You’ll Love This Vegan Pumpkin Mac and Cheese

  • It’s vegan and soo comforting and delicious. To keep it vegan, we used vegan dairy cheese and Silk’s Soymilk, which helped to keep this a bit lightened up while keeping all of the comfort. Comfort may be my favourite word in this post; have you noticed?
  • Perfect amount of pumpkin. While the mac and cheese doesn’t “scream” pumpkin flavour, it really contributes to the creaminess and the flavour.
  • Creamy and cheesy. In addition to the pumpkin adding creaminess, this recipe is made with THREE (!) types of vegan cheese. We’re really putting the “cheese” in “mac and cheese” with this one!
  • Made in one pot. Did I mention you need just one pot to make this pumpkin mac and cheese? That means no dishes and super easy prep!

For more savory pumpkin recipes, be sure to check out my pumpkin chili. So good!


Overhead shot of vegan baked pumpkin mac and cheese in two bowls.

Notes on Ingredients

Scroll down to the recipe card below for measurements.

  • Elbow macaroni – You can use any small pasta that you prefer.
  • Garlic & onion – Aromatics that add flavor.
  • Silk Soy Milk – Or your preferred soy milk. Be sure to use unsweetened.
  • Vegan butter
  • Whole wheat flour
  • Powdered mustard – Adds depth to the flavor of the sauce.
  • Spices – Sea salt, black pepper, and dried sage.
  • Vegan cheese – I used three types of shredded vegan cheese, which adds complexity to the flavor profile. Use your favorites.
  • Pumpkin puree – The perfect way to use homemade pumpkin puree! Be sure to grab pumpkin puree, NOT pumpkin pie filling if you grab a jar at the store.
  • Vegan butter – You can use melted vegan butter or olive oil for the topping.
  • Whole wheat panko bread crumbs – Adds the crunchy topping to the macaroni.
Top down shot of pumpkin mac and cheese.

Tips for Success

Here are a few things to keep in mind when making your vegan pumpkin mac and cheese.

  • My PRO tip for this recipe would be to broil it at the very end. It’s not a must, but a few extra minutes really takes the breadcrumbs from yum to outstanding.
  • Do not forget the sage! It goes so well with the pumpkin!
  • Use a mixture of cheese. Using a variety of different cheeses adds so much depth to the flavor of this dish.
  • Don’t overcook the pasta. Boil the pasta until just al dente, as it will continue to cook in the oven. If you boil it too long, you’ll end up with mushy noodles.
Side shot of vegan baked pumpkin mac and cheese in two white ramekins.

What To Serve With Pumpkin Mac and Cheese

This pumpkin mac and cheese makes a delightful entree or side dish. You can serve it with a simple side salad, air fryer green beans, or balsamic roasted veggies for a complete meal. It also makes a great side to some vegan fried chicken.

Two ramekins with vegan baked pumpkin mac and cheese.

How To Store & Reheat Leftovers

  • Fridge. Store leftover pumpkin mac and cheese in the fridge for up to 4 days. Be sure to cover the pan tightly with foil or transfer to an an airtight container.
  • Reheat. Reheat the vegan pumpkin mac and cheese in the oven until heated through. Individual portions can be reheated in the microwave.

More Savory Pumpkin Recipes To Try

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Fork digging into a bowl of baked mac and cheese.

Vegan Pumpkin Mac and Cheese (One Skillet)

Loaded with fall flavour and a creamy, decadent texture, this Vegan Pumpkin Mac and Cheese is the perfect fall side dish. An easy one pot recipe for those busy weeknights!
5 (from 8 ratings)


Vegan Baked Pumpkin Mac and Cheese (One Skillet)

  • 2 cups elbow macaroni
  • 3 cloves garlic, minced
  • 3 cups unsweetened Silk Soy Milk
  • 3 tablespoons vegan butter
  • 3 tablespoons whole wheat flour
  • 1 tablespoon powdered mustard
  • 1/2 large onion, finely diced 1 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried sage
  • 2 1/2 cups of three types of shredded vegan cheese, divided
  • 1/2 cup pumpkin puree
  • parsley, for garnish


  • 3 tablespoons unsalted vegan butter, melted or olive oil
  • 1 cup whole wheat panko bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


Vegan Baked Pumpkin Mac and Cheese (One Skillet)

  • Preheat oven to 350°F/180°C.
  • In a skillet over medium high heat, heat one tablespoon of coconut oil. When hot, add the garlic and sauté for about 1 minute until fragrant. Add the pasta, soy milk, butter, flour, powdered mustard, onion, the salt, pepper and sage and stir and bring to a boil.
  • Reduce to a simmer and cook together for about 15 minutes until pasta is al dente (still a bit firm) and the sauce has thickened. Add in the pumpkin puree and mix together.
  • Fold in the cheese except ¼ and mix together. Sprinkle the rest of the cheese over the top.


  • Mix the bread crumbs, salt and pepper and butter together in a small bowl then sprinkle over the entire macaroni and cheese.
  • Bake in the oven for 15 minutes (uncovered) so that pasta becomes set then put under the broil on low for a few minutes until the topping is golden brown. Garnish with parsley.


Calories: 468kcal

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

This One Skillet Baked Pumpkin Mac and Cheese is loaded with lots of fall favour and tastes so decadent! It's the perfect side dish. via https://jessicainthekitchen.com