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Baked broccoli pumpkin tots on a plate with tomato yoghurt sauce and golden spoon.

Baked Broccoli Pumpkin Tots

  • Author: Caitlin Rule
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 42 tots 1x
  • Category: Snacks
  • Method: Bake
  • Cuisine: Australian
  • Diet: Gluten Free


These baked broccoli pumpkin tots are the ultimate veggie side dish or finger food snack. Made with gluten-free ingredients, super flavourful and easy to whip up!


  • 2 cups (250g) finely chopped cooked broccoli 
  • 1 cup pumpkin puree
  • 1 cup crushed gluten-free crackers or breadcrumbs 
  • 1 egg
  • 1/2 teaspoon sea salt
  • a few grinds of black pepper
  • 2 teaspoons dried mixed herbs
  • 1/4 cup grated parmesan cheese


  1. Combine everything in a bowl and mix until well. Allow the mixture to rest for 30 minutes in the fridge.
  2. Preheat the oven to 180C/ 350F. line a baking tray with baking paper and lightly spray with olive oil spray.
  3. Use your hands to form 42 tablespoon sized oval tots, about 1 inch long by ½ inch wide. Place them on the baking sheet about 1 inch apart. 
  4. Bake for about 30 minutes or until golden. Serve with your favourite dipping sauce.



  • To make grain free replace breadcrumbs with equal amounts of almond meal or 6-7 tablespoons coconut flour.

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