Spicy, sweet, and just a little messy — that’s how I’d describe these Buffalo Pumpkin Sliders. The smell of buffalo sauce mixed with warm pumpkin is surprisingly amazing. The first time I made them, I couldn’t believe how well those flavors worked together.

They’re juicy, flavorful, and have that perfect mix of heat and fall spice. I love the creamy sauce that balances everything out so nicely. Each bite feels like game day meets cozy autumn dinner.

If you like bold flavors with a seasonal twist, you’ll love these sliders. They’re great for parties, tailgates, or just a fun weeknight meal. Once you try them, regular sliders might never taste the same again.

So, grab your pumpkin puree and buffalo sauce — let’s whip up these Buffalo Pumpkin Sliders together. I promise, they’ll be the star of your fall menu.

Why You’ll Love This Recipe

Fall Flavor with a Twist: Pumpkin puree and pumpkin spice bring an unexpected twist to classic buffalo chicken.
Easy to Make: Ready in just 30 minutes with minimal prep time.
Crowd Pleaser: Perfect for entertaining guests or meal prepping for the week.
Versatile: Works as an appetizer, dinner, or even a party centerpiece.
Customizable: Adjust the spice level, swap the toppings, or make them vegetarian.

Required Kitchen Tools

To make these sliders, you’ll need:

Oven: For warming and melting everything to perfection.
Baking sheet or dish: A 9×13-inch baking dish works best to hold the sliders.
Mixing bowls: For preparing the buffalo-pumpkin sauce and slaw.
Whisk: To combine the buffalo sauce and pumpkin puree smoothly.
Brush: For applying the buttery garlic topping.

Ingredients

Here’s everything you’ll need to bring this mouthwatering dish to life:

Buffalo-Pumpkin Chicken Filling:

2 cups cooked and shredded chicken breast (rotisserie chicken works well!)
1/2 cup buffalo sauce (Frank’s RedHot or your favorite brand)
1/4 cup pumpkin puree (canned or homemade)
1 teaspoon pumpkin spice (for a subtle fall flavor)
1 cup shredded mozzarella cheese

Creamy Cranberry Slaw:

1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 cup shredded cabbage (or coleslaw mix)
1/4 cup dried cranberries
2 tablespoons chopped green onions

Slider Assembly:

12 slider buns (Hawaiian rolls are perfect for this recipe!)
2 tablespoons butter, melted
1 tablespoon minced garlic
1 tablespoon chopped fresh parsley (optional, for garnish)

Variations for Buffalo Pumpkin Sliders

Vegetarian Option: Swap shredded chicken for jackfruit or plant-based “chicken” for a vegetarian alternative.
Gluten-Free Option: Use gluten-free slider buns.
Cheese Swap: Try blue cheese crumbles for a tangier bite.
Add Heat: Sprinkle in cayenne pepper or use an extra-spicy buffalo sauce.
Sweet and Savory Twist: Drizzle with a little honey before serving.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Line a baking sheet or dish with parchment paper or lightly grease it.

2. Make the Buffalo-Pumpkin Filling

In a mixing bowl, whisk together buffalo sauce, pumpkin puree, and pumpkin spice until smooth.
Add the shredded chicken and toss to coat. Set aside.

3. Prepare the Slaw

In a small bowl, whisk together mayonnaise and apple cider vinegar until creamy.
Toss the mixture with shredded cabbage, cranberries, and green onions. Chill in the refrigerator until ready to use.

4. Assemble the Sliders

Slice the slider buns in half horizontally (keep the top and bottom halves intact). Place the bottom half on the prepared baking dish.
Spread the buffalo-pumpkin chicken mixture evenly over the buns. Sprinkle with mozzarella cheese.
Place the top half of the buns over the filling.

5. Add the Buttery Topping

In a small bowl, combine melted butter, minced garlic, and parsley. Brush this mixture generously over the tops of the buns.

6. Bake to Perfection

Cover the dish loosely with aluminum foil and bake for 10 minutes.
Remove the foil and bake for another 5-7 minutes, or until the cheese is melted and the tops are golden brown.

7. Serve and Enjoy

Remove the sliders from the oven and let them cool for a minute.
Cut into individual sliders and serve with the chilled cranberry slaw on the side or tucked inside each slider.

Serving Suggestions for Buffalo Pumpkin Sliders

These sliders pair beautifully with:

Fries or Chips: Serve with sweet potato fries or kettle chips for added crunch.
Dipping Sauce: Ranch or blue cheese dressing complements the buffalo flavor.
Drinks: Pair with a crisp cider, pumpkin ale, or your favorite soda.

Storing and Reheating Buffalo Pumpkin Sliders

In the Fridge: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm in the oven at 300°F (150°C) for 10 minutes, or microwave for 30-60 seconds.
Freezing: Assemble the sliders (without baking) and freeze in an airtight container for up to 1 month. Bake directly from frozen, adding 5-7 minutes to the bake time.

Nutrition Information

Serving Size	1 Slider
Calories	210
Protein	12g
Carbohydrates	18g
Fat	10g