clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
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.

Keywords: pumpkin broccoli tots, broccoli tots, pumpkin tots, broccoli pumpkin tots,