Creamy, spicy, and perfectly cozy — this Vegan Pumpkin Mac and Cheese with Harissa Breadcrumbs brings a fall twist to comfort food season.
Vegan Pumpkin Mac and Cheese with Harissa Breadcrumbs: A Cozy Fall Twist on a Classic
It’s officially fall, which means it’s time for Vegan Pumpkin Mac and Cheese with Harissa Breadcrumbs! I have never shared a mac and cheese on my site before, so this felt like the perfect recipe to kick off pumpkin season. Instead of using plant-based shredded cheese, I built the sauce with nutritional yeast (aka nooch), canned pumpkin purée, and oat milk for a creamy, savory base. I wanted something different than the classic pumpkin-and-sage combo, and harissa and pumpkin are such a perfect match. Harissa adds heat, depth, and just the right balance to the mellow pumpkin, and the harissa breadcrumbs give a crispy, finish that brings the dish together.
Why You’ll Love This Recipe
Creamy and comforting: A silky pumpkin sauce makes this mac and cheese feel rich without being heavy.
A touch of heat: Harissa-spiced breadcrumbs add a warm, smoky crunch on top.
Plant-based goodness: Made with real pumpkin, plant milk, and no dairy.
Perfect for fall: It’s the coziest way to celebrate pumpkin season — savory-style!
Ingredient Highlight: Pumpkin
Pumpkin isn’t just for pies—it’s a powerhouse ingredient that brings creaminess, color, and nutrition to this vegan mac and cheese. Naturally rich in vitamin A, beta-carotene, and fiber, it adds a subtle sweetness and velvety texture without the need for dairy. In savory dishes like this, pumpkin pairs beautifully with smoky spices and tangy mustard, making the sauce both nourishing and deeply flavorful.
What is Harissa?
Harissa is a North African chili paste made from a blend of dried red peppers, garlic, olive oil, and spices like cumin, coriander, and caraway. Originating in Tunisia, it’s known for its deep, smoky heat and complex flavor that’s both spicy and slightly sweet. A little goes a long way—just a spoonful adds warmth and depth to sauces, grains, or in this case, crispy breadcrumbs that elevate the mac and cheese with a subtle global twist.
Madly Delicious Must-Know Tips & Questions
Add pasta water for extra silkiness. If your sauce gets too thick, whisk in a tablespoon or two of reserved pasta water for that restaurant-style finish.
Make the harissa breadcrumbs ahead. They stay crisp in an airtight container for up to two days — perfect for sprinkling right before serving.
Use the right pumpkin. Make sure to use 100% pure pumpkin purée, not pumpkin pie mix, which contains added sugar and spices.
Fresh pumpkin option. If you have the time, roast and purée your own pumpkin for an even richer, more natural flavor.
Can I make this gluten-free?
Absolutely! Just use gluten-free pasta and panko breadcrumbs.
How spicy is harissa?
It depends on the brand! Start with 1 teaspoon and taste as you go — you can always add more for a spicier kick.
Let’s Dish: Did You Know?
Mac and cheese has a surprisingly long and international history! The earliest known version dates back to 14th-century Italy, where cookbooks described layering pasta sheets with grated cheese and butter. The dish later spread to England and eventually made its way to America, where it became a comfort-food staple. Thomas Jefferson is even credited with popularizing it in the U.S. after encountering a version during his travels in Europe. By the 20th century, boxed mac and cheese made it an everyday classic — proof that this humble pasta-and-cheese combo has been winning hearts for centuries.
Looking for a unique vegan mac? Then try my Vegan Pumpkin Mac and Cheese with Harissa Breadcrumbs!
Pumpkin and harissa go lovely together which is why you should try my version of mac and cheese! It’s creamy, flavorful, and has just the right touch of spice. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
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Vegan Pumpkin Mac and Cheese with Harissa Breadcrumbs
Ingredients
- 8 ounce small pasta (elbows, shells, or similar; gluten-free pasta also works)
- 2 tbsp olive oil
- 1 cup canned pumpkin purée
- ¼ tsp garlic powder
- ¾ cup unsweetened plant-based milk of choice
- 2-3 tbsp nutritional yeast
- 1½ tbsp fresh lemon juice
- 1½ tsp Dijon mustard
- ½ tsp smoked paprika
- Pinch of turmeric
- ¾ tsp salt, adjust to taste
- ¼ tsp black pepper, adjust to taste
- Optional: 2 tbsp plant-based cream cheese, for added creaminess
- Optional: vegan Parmesan, to garnish
Harissa Breadcrumbs
- ⅓ cup plain panko breadcrumbs (use gluten-free if needed)
- 2 tsp olive oil
- 1-1½ tsp harissa paste (adjust to heat preference)
- Pinch of salt
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve about ¼ cup of pasta water, then drain and set aside.
- Make the harissa breadcrumbs: While the pasta cooks, heat 2 tsp olive oil in a small skillet over medium heat. Add ⅓ cup panko and toast for 2–3 minutes, stirring often, until lightly golden. Stir in 1–1½ tsp harissa paste and a pinch of salt, then toast for another 1–2 minutes until crispy and fragrant. Transfer to a bowl and set aside to cool.
- Make the sauce:In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add ¼ tsp garlic powder (or 1 minced fresh garlic clove, if preferred) and cook for 30–60 seconds to bloom the flavor. Stir in 1 cup pumpkin purée, ¾ cup plant-based milk, 2–3 tbsp nutritional yeast, 1½ tbsp lemon juice, 1½ tsp Dijon, ½ tsp smoked paprika, pinch of turmeric, ¾ tsp salt, and ¼ tsp black pepper.Simmer 5–7 minutes, stirring frequently, until the sauce thickens and becomes creamy.→ If using 2 tbsp plant-based cream cheese, stir it in now until fully melted and smooth.
- Combine: Add the cooked pasta directly to the sauce, stirring until evenly coated. If the sauce is too thick, add a splash of reserved pasta water to loosen it to your desired consistency.
- Serve: Divide between bowls and top generously with harissa breadcrumbs and some vegan Parmesan to garnish. Serve immediately and enjoy warm!