26 Pumpkin Desserts That Taste Like Fall in Every Bite
Fall baking in my kitchen starts the day I open the first can of pumpkin. The smell of cinnamon and ginger fills the house, the kids drift in asking what is in the oven, and suddenly it feels like the season has arrived. Pumpkin is one of the friendliest ingredients there is. It keeps cakes moist, gives custards a silky body and pairs with warm spice, brown sugar and cream cheese like nothing else.
These 26 pumpkin desserts cover every kind of fall treat, from the classic Thanksgiving pie to cookies for the lunch box. They are grouped by type, starting with the big holiday favorites like pie, spice cake and cheesecake, then more cakes, then spoon desserts and no bake treats, then cookies and bars, and finally breads, muffins and morning bakes. Each recipe lists real prep and total times, including cooling and chilling, plus how many it serves.
Two habits make every pumpkin dessert better. First, use plain canned pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced and will throw off any recipe. Second, keep your spices fresh and be generous with them. Ground cinnamon and ginger lose their punch after about a year, and pumpkin needs that warmth to taste like fall instead of squash.
A standard 15 oz can holds about 1 3/4 cups of pumpkin, so plan your shopping around the recipes you choose. Leftover puree keeps in the fridge for about five days or in the freezer for three months. Many of these desserts are best made a day ahead, which is a gift during a busy holiday week. Pies, cheesecakes, trifles and bars all slice more cleanly after a night in the fridge.
26) Classic Pumpkin Pie
26) Classic Pumpkin Pie
This is the pumpkin pie most families picture on the Thanksgiving table, with a smooth custard filling, warm cinnamon and ginger, and a flaky crust. Evaporated milk gives it a rich, silky body without heavy cream. It bakes until the edges are set and the center still wobbles slightly, then firms up completely as it cools.
Ingredients
- 1 refrigerated pie crust or homemade single crust
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 3/4 cup granulated sugar
- 2 large eggs plus 1 egg yolk
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg and 1/8 tsp ground cloves
- 1/2 tsp salt
- Whipped cream, for serving
Cooking Instructions
- Heat the oven to 425F with a rack in the lower third. Fit the crust into a 9 inch pie plate and crimp the edge.
- Whisk the pumpkin, sugar, spices and salt until smooth, then whisk in the eggs, yolk and evaporated milk.
- Pour the filling into the crust and set the plate on a rimmed baking sheet. Bake 15 minutes.
- Lower the heat to 350F and bake 35 to 45 minutes more, until the edges are set and the center jiggles slightly when you nudge the pan. A knife inserted 1 inch from the edge should come out clean.
- Cool on a rack at least 2 hours before slicing. Serve with whipped cream.
Pumpkin pie is the one dessert that has to be on our table every November, and this version has never let me down. The filling is a simple custard, so it mixes in one bowl in about five minutes. Starting hot and finishing at a lower temperature sets the crust before the custard has time to soak it. My kids eat it cold for breakfast the next morning, which tells you everything.
Bake it the day before. Pumpkin pie slices more cleanly after a night in the fridge, and it frees up your oven for everything else.
25) Pumpkin Spice Cake
25) Pumpkin Spice Cake
This two layer cake is soft, moist and full of cinnamon, ginger, nutmeg and cloves, with pumpkin giving it a warm golden crumb. A fluffy cinnamon buttercream fills the middle and covers the top and sides. Cut into tall wedges, it looks like a bakery cake and tastes like the best parts of fall.
Ingredients
- 2 1/2 cups all purpose flour
- 2 tsp baking powder, 1 tsp baking soda and 1/2 tsp salt
- 2 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground nutmeg and 1/4 tsp ground cloves
- 1 (15 oz) can pumpkin puree
- 1 cup packed light brown sugar and 1/2 cup granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs and 2 tsp vanilla
- 1/2 cup buttermilk
- 1 1/2 cups unsalted butter, softened
- 4 cups powdered sugar, 1 tsp ground cinnamon and 3 tbsp heavy cream
Cooking Instructions
- Heat the oven to 350F. Grease two 9 inch round cake pans and line the bottoms with parchment.
- Whisk the flour, baking powder, soda, salt and spices. In a large bowl whisk the pumpkin, sugars, oil, eggs, vanilla and buttermilk, then stir in the dry ingredients just until smooth.
- Divide between the pans and bake 28 to 32 minutes, until the tops spring back and a toothpick in the center comes out clean.
- Cool in the pans 10 minutes, then turn out onto a rack and cool completely, about 1 hour.
- Beat the butter 3 minutes until pale, then beat in the powdered sugar, cinnamon and cream until fluffy. Fill and frost the cake, then chill 20 minutes before slicing.
This is the cake I bake for fall birthdays, and there are a few of them in our house. The pumpkin keeps the layers moist without making them heavy, and the spice blend is bold enough that you taste it in every bite. The cinnamon buttercream is light and creamy rather than cloying. It slices into neat wedges that hold their shape on the plate.
Bake the layers a day ahead, wrap them well and chill them. Cold layers are much easier to frost without crumbs.
24) Pumpkin Cheesecake
24) Pumpkin Cheesecake
A thick graham cracker crust holds a dense, creamy cheesecake flavored with pumpkin, brown sugar and warm spice. It bakes slowly at a low temperature, which gives it a smooth texture from edge to center. After a night in the fridge it slices into tall, clean wedges that taste like pumpkin pie and New York cheesecake together.
Ingredients
- 1 3/4 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted, and 2 tbsp sugar
- 4 (8 oz) packages cream cheese, softened
- 1 cup packed light brown sugar and 1/2 cup granulated sugar
- 1 (15 oz) can pumpkin puree
- 4 large eggs, room temperature
- 1/4 cup sour cream
- 2 tbsp all purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp vanilla and 1/4 tsp salt
Cooking Instructions
- Heat the oven to 325F. Press the crumbs, butter and 2 tbsp sugar into a 9 inch springform pan and bake 10 minutes. Wrap the outside of the pan in heavy foil.
- Beat the cream cheese and both sugars on medium low until smooth, about 3 minutes. Beat in the pumpkin, sour cream, flour, spice, vanilla and salt.
- Add the eggs one at a time on low speed, mixing just until each disappears.
- Pour over the crust and set the pan in a roasting pan. Add hot water to come 1 inch up the sides. Bake 70 to 80 minutes, until the edges are set and the center jiggles like gelatin.
- Turn off the oven, crack the door and leave it 1 hour. Chill at least 6 hours or overnight.
This is my holiday showpiece, and it is easier than it looks. The water bath keeps the oven humid so the cheesecake bakes evenly, and the slow cool in the turned off oven keeps it from sinking. Pumpkin makes the filling a little lighter than plain cheesecake without losing any richness. It also has to be made a day ahead, which I count as a feature.
Top each slice with whipped cream and a spoonful of caramel sauce right before serving.
23) Pumpkin Cheesecake Bars
23) Pumpkin Cheesecake Bars
These bars layer a plain cheesecake and a pumpkin cheesecake over a gingersnap crust, then swirl the two together with a knife. They bake in a 9 by 13 inch pan and cut into neat squares once chilled. You get all the flavor of a full pumpkin cheesecake with no springform pan and no water bath.
Ingredients
- 2 cups gingersnap cookie crumbs
- 6 tbsp unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla
- 1 cup pumpkin puree
- 1 1/2 tsp pumpkin pie spice
- 2 tbsp packed brown sugar and a pinch of salt
Cooking Instructions
- Heat the oven to 325F and line a 9 by 13 inch pan with parchment. Press the crumbs and butter into the pan and bake 8 minutes.
- Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla on low speed.
- Set aside 1 1/2 cups of the plain batter. Stir the pumpkin, spice, brown sugar and salt into the rest.
- Spread the pumpkin batter over the crust, dollop the plain batter on top and drag a knife through it in loops.
- Bake 35 to 40 minutes, until set with a slight wobble in the center. Cool 1 hour, then chill at least 3 hours before cutting.
When I need cheesecake for a crowd, I make these bars instead of a round cake. They feed sixteen people, travel well in the pan, and do not need any special equipment. The gingersnap crust adds a little bite of spice that plays nicely with the pumpkin. The swirl looks fancy but takes about thirty seconds.
Wipe the knife with a hot damp towel between cuts for clean edges.
22) Pumpkin Roll
22) Pumpkin Roll
A thin, tender pumpkin sponge cake is rolled around a sweet cream cheese filling, then dusted with powdered sugar. Each slice shows a pretty spiral of orange cake and white filling. It looks like something from a bakery case, but it comes together with one bowl and one sheet pan.
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 3/4 cup all purpose flour
- 1 tsp baking soda and 1/4 tsp salt
- 2 tsp ground cinnamon, 1 tsp ground ginger and 1/2 tsp ground nutmeg
- Powdered sugar, for rolling and dusting
- 1 (8 oz) package cream cheese, softened
- 6 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla
Cooking Instructions
- Heat the oven to 375F. Line a 10 by 15 inch rimmed pan with greased parchment.
- Beat the eggs and sugar 3 minutes until thick, then beat in the pumpkin. Fold in the flour, soda, salt and spices and spread in the pan.
- Bake 13 to 15 minutes, until the top springs back. Turn it out onto a towel dusted with powdered sugar, peel off the parchment and roll it up in the towel from a short end. Cool completely, about 1 hour.
- Beat the cream cheese, butter, 1 cup powdered sugar and vanilla until smooth.
- Unroll the cake, spread the filling to within 1 inch of the edges and roll it back up. Chill 30 minutes, then dust and slice.
My mother in law made pumpkin rolls every fall, and I was nervous to try one until I learned the towel trick. Rolling the cake while it is still warm trains it into a spiral, so it does not crack when you fill it later. The cake is soft and lightly spiced, and the filling is just sweet enough. Wrapped in plastic, it makes a lovely gift for a neighbor.
Pumpkin rolls freeze beautifully. Wrap the whole roll tightly in plastic and foil and freeze up to 2 months, then slice it while still slightly frozen.
21) Pumpkin Bundt Cake
21) Pumpkin Bundt Cake
This tall, moist Bundt cake is packed with pumpkin, brown sugar and cinnamon and finished with a simple cream cheese glaze. Oil instead of butter keeps the crumb soft for days. It is the kind of cake you can set out on the counter for a weekend and watch disappear one slice at a time.
Ingredients
- 3 cups all purpose flour
- 2 tsp baking powder, 1 tsp baking soda and 1 tsp salt
- 1 tbsp pumpkin pie spice
- 1 (15 oz) can pumpkin puree
- 1 1/2 cups granulated sugar and 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1/2 cup buttermilk and 2 tsp vanilla
- 4 oz cream cheese, softened
- 1 cup powdered sugar and 2 to 3 tbsp milk
Cooking Instructions
- Heat the oven to 350F. Grease a 12 cup Bundt pan well with butter or baking spray and dust it with flour.
- Whisk the flour, baking powder, soda, salt and spice. In a large bowl whisk the pumpkin, sugars, oil, eggs, buttermilk and vanilla.
- Stir the dry ingredients into the wet just until no streaks remain. Pour into the pan and smooth the top.
- Bake 55 to 65 minutes, until a skewer in the center comes out clean. Cool in the pan 15 minutes, then invert onto a rack and cool completely.
- Whisk the cream cheese, powdered sugar and milk until pourable and drizzle over the cake.
A Bundt cake is my answer whenever someone asks me to bring dessert and I do not know how many people will be there. It slices into thin or thick pieces, it looks pretty with no decorating skills, and it keeps well. This one is very moist from the pumpkin and the oil. The tangy glaze keeps it from tasting too sweet.
Let the cake cool fully before glazing, or the glaze will melt and slide off.
20) Mini Pumpkin Crumble Cakes
20) Mini Pumpkin Crumble Cakes
These little pumpkin cakes bake in a muffin pan and wear a thick, buttery brown sugar crumble on top. Each one is tender and spiced inside with a crunchy, golden crust of crumbs. They are easy to serve at a party because everyone gets their own cake, with no slicing and no forks required.
Ingredients
- 1/2 cup all purpose flour, 1/3 cup packed brown sugar and 1/2 tsp ground cinnamon, for the crumble
- 4 tbsp cold unsalted butter, cubed
- 1 1/2 cups all purpose flour
- 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 cup pumpkin puree
- 3/4 cup packed light brown sugar
- 1/3 cup vegetable oil
- 2 large eggs and 1 tsp vanilla
- 1/4 cup sour cream
- Powdered sugar, for dusting
Cooking Instructions
- Heat the oven to 350F and grease a 12 cup muffin pan well, or line it with paper liners.
- Rub the crumble flour, brown sugar, cinnamon and cold butter together with your fingers until it forms pea size clumps. Chill while you mix the batter.
- Whisk the flour, baking powder, soda, salt and spice. In another bowl whisk the pumpkin, brown sugar, oil, eggs, vanilla and sour cream, then stir in the dry ingredients.
- Divide the batter among the cups, filling them about two thirds full, and pile the crumble on top, pressing it in lightly.
- Bake 20 to 24 minutes, until the crumble is golden and a toothpick in the center comes out clean. Cool 15 minutes in the pan, then lift out and dust with powdered sugar.
I came up with these when I wanted something that felt like a coffee cake but was easy to hand out at a school fall festival. The crumble is the best part, so I am generous with it. The cakes are soft and moist under that crunchy top, and they stay fresh for a couple of days in a container. Kids love having a whole little cake to themselves.
Run a thin knife around each cake before lifting it out so the crumble topping stays in place.
19) Pumpkin Cupcakes with Cream Cheese Frosting
19) Pumpkin Cupcakes with Cream Cheese Frosting
These soft, spiced pumpkin cupcakes are topped with a thick swirl of cinnamon cream cheese frosting. The batter mixes by hand in two bowls, and the cupcakes bake up with gently rounded tops that hold the frosting well. They are perfect for school parties, fall birthdays and bake sales.
Ingredients
- 1 3/4 cups all purpose flour
- 1 tsp baking powder, 1 tsp baking soda and 1/2 tsp salt
- 2 tsp ground cinnamon and 1 tsp pumpkin pie spice
- 1 (15 oz) can pumpkin puree
- 1 cup packed light brown sugar and 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs and 1 tsp vanilla
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar and 1/2 tsp ground cinnamon
Cooking Instructions
- Heat the oven to 350F and line 18 muffin cups with paper liners.
- Whisk the flour, baking powder, soda, salt and spices. In another bowl whisk the pumpkin, sugars, oil, eggs and vanilla, then stir in the dry ingredients just until combined.
- Fill the liners two thirds full and bake 18 to 22 minutes, until a toothpick in the center comes out clean.
- Cool in the pan 5 minutes, then move to a rack and cool completely, about 45 minutes.
- Beat the cream cheese and butter until smooth, then beat in the powdered sugar and cinnamon. Pipe or spread onto the cooled cupcakes.
As a former teacher I have baked more class party cupcakes than I can count, and these are the ones I keep coming back to in the fall. They stay moist for days thanks to the oil and pumpkin. The frosting is thick enough to pipe but not so sweet that the kids leave half of it behind. A sprinkle of cinnamon on top is all the decoration they need.
Use a large cookie scoop to portion the batter so every cupcake bakes in the same amount of time.
18) Pumpkin Spice Mousse
18) Pumpkin Spice Mousse
This pale, airy mousse is mostly whipped cream and cream cheese, with just a little pumpkin and plenty of warm spice folded through. It tastes like the creamy top of a pumpkin pie, only lighter and fluffier. A dusting of cinnamon over each glass makes it look elegant with almost no effort.
Ingredients
- 1 1/2 cups heavy cream, cold
- 4 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/2 cup powdered sugar, divided
- 2 tbsp packed light brown sugar
- 1 tsp ground cinnamon, plus more for dusting
- 1/2 tsp ground ginger and 1/4 tsp ground nutmeg
- 1 tsp vanilla and a pinch of salt
Cooking Instructions
- Whip the cold cream and 1/4 cup of the powdered sugar to stiff peaks in a chilled bowl, about 3 minutes, and set it in the fridge.
- In a second bowl beat the cream cheese until smooth, then beat in the pumpkin, remaining powdered sugar, brown sugar, spices, vanilla and salt until fluffy.
- Stir a third of the whipped cream into the pumpkin mixture to lighten it, then gently fold in the rest until the mousse is pale and even.
- Spoon or pipe into 6 small glasses, cover and chill at least 2 hours, until set.
- Dust the tops lightly with cinnamon right before serving.
Pumpkin spice mousse is my go to when the oven is full of turkey and I still need a dessert. It is light and pale, with a gentle pumpkin flavor and a lot of cozy spice. The cream cheese gives it enough body to hold its shape in the glass without any gelatin. Making it in individual glasses means no slicing and no serving utensils at the table.
Make it up to a day ahead and keep it covered in the fridge, then dust with cinnamon just before serving.
17) Pumpkin Trifle
17) Pumpkin Trifle
Cubes of spiced cake are layered with pumpkin pudding, whipped cream and crunchy gingersnaps in a tall glass bowl. Each layer soaks into the next as it chills, so every spoonful is soft, creamy and full of fall flavor. It is a showstopper on a holiday buffet and feeds a big group easily.
Ingredients
- 1 baked spice cake or store bought pound cake, cut into 1 inch cubes (about 10 cups)
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 2 1/2 cups cold whole milk
- 1 (15 oz) can pumpkin puree
- 2 tsp pumpkin pie spice
- 2 cups heavy cream and 1/4 cup powdered sugar
- 1 1/2 cups crushed gingersnap cookies
- 1/2 cup toffee bits or chopped pecans
- Caramel sauce, for drizzling
Cooking Instructions
- Whisk the pudding mix and milk 2 minutes until thick. Whisk in the pumpkin and spice and chill 5 minutes.
- Whip the cream and powdered sugar to soft peaks. Fold 1 cup of it into the pumpkin pudding.
- Layer a third of the cake cubes in a 3 quart trifle bowl, then a third of the pumpkin pudding, a third of the gingersnaps and a third of the whipped cream.
- Repeat twice, ending with whipped cream. Cover and chill at least 4 hours or overnight.
- Sprinkle with toffee bits or pecans and drizzle with caramel just before serving.
A trifle is the best way I know to feed a crowd a beautiful dessert without baking anything fancy. You can use a homemade cake or a store bought one, and nobody will know the difference once it is layered. The pudding soaks into the cake overnight and turns it soft and custardy. Set it in the middle of the table and people always come back for seconds.
Use a clear glass bowl so the layers show, and press the cake cubes right up against the sides.
16) No Churn Pumpkin Ice Cream
16) No Churn Pumpkin Ice Cream
This no churn pumpkin ice cream starts with whipped heavy cream folded into sweetened condensed milk, pumpkin and warm spices. It freezes into a smooth, scoopable texture without an ice cream maker. The flavor is like frozen pumpkin pie, and it is wonderful on its own or melting over a warm slice of pie.
Ingredients
- 2 cups heavy cream, cold
- 1 (14 oz) can sweetened condensed milk
- 1 cup pumpkin puree
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger and 1/4 tsp ground nutmeg
- 2 tbsp packed light brown sugar
- 2 tsp vanilla and 1/4 tsp salt
- 1/2 cup crushed graham crackers, optional
Cooking Instructions
- Whisk the condensed milk, pumpkin, spices, brown sugar, vanilla and salt in a large bowl until smooth.
- In a chilled bowl, whip the cold cream to stiff peaks, about 3 to 4 minutes on medium high.
- Stir a large scoop of whipped cream into the pumpkin mixture to loosen it, then fold in the rest gently until even.
- Spread half into a 9 by 5 inch loaf pan, scatter half the graham crumbs over it, then add the rest and the remaining crumbs.
- Press plastic wrap onto the surface and freeze at least 8 hours, until firm. Let it sit 5 minutes before scooping.
We do not own an ice cream maker, so no churn ice cream is a staple in our house year round. This fall version is the one my youngest begs for in October. Condensed milk keeps it creamy and keeps ice crystals from forming, so it scoops nicely straight from the freezer. It is also a smart way to use up leftover pumpkin puree from a can.
Store it with plastic wrap pressed right onto the surface and it will stay creamy for up to 2 weeks.
15) Pumpkin Spice Fudge
15) Pumpkin Spice Fudge
This creamy fudge gets its light caramel color from brown sugar and butter cooked with a little pumpkin, then melted together with white chocolate and sweetened condensed milk. Pumpkin pie spice gives it a cozy, warm flavor that tastes like the holidays. It sets in the fridge and cuts into small, rich squares that are perfect for gift boxes.
Ingredients
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1/3 cup pumpkin puree
- 1/2 cup packed light brown sugar
- 3 tbsp unsalted butter
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla
- 1/4 tsp salt
Cooking Instructions
- Line an 8 inch square pan with parchment, leaving some overhang on two sides.
- Cook the pumpkin, brown sugar and butter in a heavy saucepan over medium heat, stirring, 4 to 5 minutes, until the sugar dissolves and the mixture turns a deep caramel color.
- Lower the heat to low and add the condensed milk and white chocolate chips. Stir constantly until the chips melt and the fudge is smooth and glossy, about 5 minutes.
- Off the heat, stir in the spice, vanilla and salt. Spread in the pan and smooth the top.
- Chill at least 3 hours, until firm. Lift out with the parchment and cut into 1 inch squares.
Fudge is the treat I pack into tins for teachers and neighbors every year, and this pumpkin spice version always gets the most requests. The brown sugar gives it a soft caramel flavor that pairs beautifully with the spice. There is no candy thermometer involved and no risk of grainy sugar. A batch makes three dozen small pieces from one saucepan.
Keep the fudge in an airtight container in the fridge for up to 2 weeks, with parchment between the layers.
14) Pumpkin Creme Brulee
14) Pumpkin Creme Brulee
Silky baked pumpkin custard is chilled in small ramekins, then finished with a thin layer of sugar caramelized until it cracks under a spoon. The custard is rich with cream and egg yolks and gently spiced. It is an elegant, make ahead dessert that feels special for a dinner party or holiday table.
Ingredients
- 2 cups heavy cream
- 1/2 cup pumpkin puree
- 1/3 cup granulated sugar, plus 6 tbsp for the tops
- 5 large egg yolks
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger and a pinch of nutmeg
- 1 tsp vanilla and a pinch of salt
- Boiling water, for the water bath
Cooking Instructions
- Heat the oven to 325F and set six 6 oz ramekins in a roasting pan.
- Warm the cream in a saucepan until steaming. Whisk the yolks, 1/3 cup sugar, pumpkin, spices, vanilla and salt, then slowly whisk in the hot cream.
- Strain the custard into a pitcher and divide it among the ramekins. Pour boiling water into the pan to come halfway up the sides.
- Bake 35 to 45 minutes, until the edges are set and the centers jiggle slightly. Cool, then chill at least 4 hours.
- Sprinkle each with 1 tbsp sugar and caramelize with a kitchen torch until deep amber. Let stand 2 minutes before serving.
Creme brulee sounds fancy, but it is really a simple baked custard, and adding pumpkin makes it perfect for fall. I make the custards a day or two ahead and torch the tops just before dessert. The kids love tapping through the sugar crust with their spoons. It is a lovely way to end a holiday meal on something lighter than a full slice of pie.
No torch? Set the sugared ramekins under a hot broiler for 2 to 3 minutes, watching closely.
Pumpkin needs warm spice and a little patience, and it pays you back with the coziest desserts of the year.
13) Pumpkin Flan
13) Pumpkin Flan
This smooth, creamy flan blends pumpkin, eggs and evaporated and condensed milk, then bakes over a layer of amber caramel. When you flip it onto a plate, the caramel turns into a glossy sauce that runs down the sides. It is firm enough to slice cleanly and tastes like a lighter, silkier pumpkin pie.
Ingredients
- 3/4 cup granulated sugar, for the caramel
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1 cup pumpkin puree
- 5 large eggs
- 4 oz cream cheese, softened
- 1 tsp ground cinnamon and 1/4 tsp ground nutmeg
- 1 tsp vanilla and a pinch of salt
Cooking Instructions
- Heat the oven to 350F. Cook the sugar in a small saucepan over medium heat, swirling, until it melts into a deep amber caramel, about 8 minutes. Pour it into a 9 inch round cake pan and tilt to coat the bottom.
- Blend the evaporated milk, condensed milk, pumpkin, eggs, cream cheese, spices, vanilla and salt until smooth. Pour over the caramel.
- Set the pan in a roasting pan and add hot water halfway up the sides. Bake 55 to 65 minutes, until set with a slight jiggle in the center.
- Cool 1 hour, then chill at least 4 hours.
- Run a knife around the edge, set a rimmed plate on top and flip it over.
Flan was the first custard I ever felt confident making, and the pumpkin version has become a fall tradition at our house. The blender does almost all of the work. The caramel looks hard and glassy when you pour it, but it melts into sauce while the flan chills. Turning it out onto the plate is always a fun moment at the table.
Use a plate with a rim when you flip it, since the caramel sauce runs everywhere.
12) Pumpkin Bread Pudding
12) Pumpkin Bread Pudding
Cubes of soft brioche or challah soak up a spiced pumpkin custard, then bake until puffed and golden on top and creamy inside. A warm caramel sauce poured over each serving makes it extra cozy. It is a smart use for day old bread and fills the house with the smell of cinnamon.
Ingredients
- 1 lb brioche or challah, cut into 1 inch cubes (about 10 cups)
- 1 (15 oz) can pumpkin puree
- 4 large eggs
- 2 cups whole milk and 1 cup heavy cream
- 3/4 cup packed light brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla and 1/2 tsp salt
- 3 tbsp unsalted butter, melted
- 1/2 cup chopped pecans, optional
- Caramel sauce, for serving
Cooking Instructions
- Spread the bread cubes on a baking sheet and toast at 350F for 10 minutes, until dry on the outside.
- Whisk the pumpkin, eggs, milk, cream, brown sugar, spice, vanilla, salt and melted butter in a large bowl.
- Add the bread and pecans and toss to coat. Let it soak 20 minutes, pressing the bread down once or twice.
- Pour into a greased 9 by 13 inch baking dish. Bake 40 to 45 minutes, until puffed, golden and set in the center, with no liquid custard when you press it.
- Cool 10 minutes and serve warm with caramel sauce.
Bread pudding is pure comfort, and pumpkin makes it taste like fall. It is one of the most forgiving desserts I make, because the custard covers up any small mistakes. My husband likes it warm with ice cream, and the kids like it cold the next day straight from the pan. It is also a great way to use the half loaf of bread that always seems to linger on the counter.
Assemble it the night before and keep it covered in the fridge, then bake in the morning for a holiday brunch.
11) Pumpkin Spice Snickerdoodles
11) Pumpkin Spice Snickerdoodles
These classic snickerdoodles get a fall twist from pumpkin pie spice in both the dough and the cinnamon sugar coating. They bake up thick and soft, with crackled, sparkly tops and pale golden edges. Cream of tartar gives them their signature tang, and they stay tender in the center for days.
Ingredients
- 2 3/4 cups all purpose flour
- 2 tsp cream of tartar, 1 tsp baking soda and 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla
- 1/3 cup sugar, 2 tsp ground cinnamon and 1 tsp pumpkin pie spice, for rolling
Cooking Instructions
- Whisk the flour, cream of tartar, baking soda, salt and pumpkin pie spice.
- Beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then mix in the dry ingredients on low just until combined.
- Cover and chill the dough 45 minutes, until firm enough to roll.
- Heat the oven to 350F and line two baking sheets with parchment. Roll the dough into 1 1/2 inch balls, coat them well in the spiced sugar and space them 2 inches apart.
- Bake 9 to 11 minutes, until the edges are set and the centers look puffy and slightly underdone. Cool on the sheet 5 minutes, then move to a rack.
Snickerdoodles are my kids’ favorite cookie, so adding pumpkin pie spice was an easy way to make them taste like fall. The extra spice in the coating gives every cookie a warm, cozy crunch. The centers stay soft and chewy, and the tops crackle as they bake. They are the first cookie to disappear from every fall cookie tray I put out.
Pull them from the oven while the centers still look a little underdone. They finish setting on the hot pan and stay soft for days.
10) Pumpkin Oatmeal Cookies
10) Pumpkin Oatmeal Cookies
Old fashioned oats, pumpkin, brown sugar and warm spices bake into soft, hearty cookies with chewy edges. Raisins or chocolate chips make them easy to adapt to whatever your family likes best. They taste a bit like a slice of pumpkin bread in cookie form and pair perfectly with a glass of cold milk.
Ingredients
- 1 1/2 cups all purpose flour
- 1 tsp baking soda, 1/2 tsp salt and 2 tsp pumpkin pie spice
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar and 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg and 2 tsp vanilla
- 3 cups old fashioned rolled oats
- 1 cup raisins or semisweet chocolate chips
- 1/2 cup chopped walnuts, optional
Cooking Instructions
- Heat the oven to 350F and line two baking sheets with parchment.
- Whisk the flour, baking soda, salt and spice.
- Beat the butter and sugars until creamy, then beat in the pumpkin, egg and vanilla. Mix in the dry ingredients on low, then stir in the oats, raisins and walnuts.
- Scoop 2 tbsp mounds 2 inches apart and flatten them slightly with your palm, since they do not spread much.
- Bake 12 to 14 minutes, until the edges are golden and the centers look just set. Cool on the sheet 5 minutes, then move to a rack.
These are the cookies I feel good about tucking into lunch boxes. The oats make them filling, and the pumpkin keeps them moist for days in a cookie jar. I usually make half with raisins and half with chocolate chips to keep everyone happy. They bake quickly, and the dough can be scooped and frozen for later.
Freeze scooped dough balls on a sheet, then bag them. Bake from frozen at 350F, adding 2 minutes.
9) Pumpkin Swirl Brownies
9) Pumpkin Swirl Brownies
Fudgy chocolate brownies are topped with a spiced pumpkin cream cheese batter and swirled into a marbled pattern. The rich chocolate and the tangy pumpkin layer balance each other beautifully. They look impressive on a dessert table and give chocolate lovers a reason to enjoy pumpkin season too.
Ingredients
- 1/2 cup unsalted butter, melted
- 4 oz semisweet chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs and 1 tsp vanilla
- 3/4 cup all purpose flour, 1/4 cup cocoa powder and 1/4 tsp salt
- 4 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 tsp pumpkin pie spice
Cooking Instructions
- Heat the oven to 350F and line an 8 inch square pan with parchment.
- Melt the butter and chocolate together and whisk until smooth. Whisk in the sugar, then the eggs and vanilla. Fold in the flour, cocoa and salt.
- Beat the cream cheese, pumpkin, sugar, yolk and spice until smooth.
- Spread most of the brownie batter in the pan. Dollop the pumpkin mixture on top, then dot with the remaining brownie batter and swirl with a knife.
- Bake 30 to 35 minutes, until the pumpkin layer is set and a toothpick shows moist crumbs. Cool completely, at least 1 hour, before cutting.
In our house, chocolate wins every argument, so these brownies are how I sneak pumpkin onto the dessert table. The brownie layer stays dense and fudgy, and the pumpkin swirl tastes like a little bite of cheesecake. They cut best once fully cool, so I usually bake them in the morning for an evening party. The marbled tops always draw compliments.
Chill the brownies 30 minutes before slicing for the cleanest swirl.
8) Pumpkin Chocolate Chip Cookies
8) Pumpkin Chocolate Chip Cookies
These soft, puffy pumpkin cookies are loaded with semisweet chocolate chips and a generous dose of cinnamon. The texture is tender and almost cakelike, closer to a muffin top than a crisp cookie. They are quick to make, need no chilling, and are often the first pumpkin treat of the season in many homes.
Ingredients
- 2 1/2 cups all purpose flour
- 1 tsp baking soda, 1 tsp baking powder and 1/2 tsp salt
- 2 tsp ground cinnamon and 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar and 1/2 cup packed light brown sugar
- 1 cup pumpkin puree
- 1 large egg and 1 tsp vanilla
- 2 cups semisweet chocolate chips
Cooking Instructions
- Heat the oven to 350F and line two baking sheets with parchment.
- Whisk the flour, baking soda, baking powder, salt and spices in a bowl.
- Beat the butter and sugars until light, about 2 minutes. Beat in the pumpkin, egg and vanilla. The mixture may look curdled, which is fine.
- Mix in the dry ingredients on low, then fold in the chocolate chips.
- Drop rounded tablespoons of dough 2 inches apart. Bake 12 to 14 minutes, until the tops spring back and the bottoms are lightly golden. Cool on the sheet 3 minutes, then move to a rack.
Every September my kids ask when we are making the pumpkin chocolate chip cookies, and that is how I know fall has started. They are soft, cakey and full of chocolate. The dough comes together in one bowl and goes straight onto the sheet without any chilling. A batch makes three dozen, which is enough for a bake sale and a plate for home.
Store them in a single layer with parchment between, since their soft tops stick together when stacked.
7) Pumpkin Bars with Cream Cheese Frosting
7) Pumpkin Bars with Cream Cheese Frosting
These classic sheet pan pumpkin bars are soft, moist and spiced like pumpkin bread, then covered in a thick layer of cream cheese frosting. They bake in a large jelly roll pan and feed a crowd easily. This is the potluck dessert that disappears first and gets everyone asking for the recipe.
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder, 1 tsp baking soda and 1/2 tsp salt
- 2 tsp ground cinnamon and 1 tsp pumpkin pie spice
- 4 large eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 1 (15 oz) can pumpkin puree
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar and 1 tsp vanilla
Cooking Instructions
- Heat the oven to 350F and grease a 10 by 15 inch rimmed baking pan.
- Whisk the flour, baking powder, soda, salt and spices. In a large bowl beat the eggs, sugar, oil and pumpkin until smooth, then stir in the dry ingredients.
- Spread the batter in the pan and bake 25 to 30 minutes, until a toothpick in the center comes out clean.
- Cool completely on a rack, about 1 hour.
- Beat the cream cheese and butter until smooth, then beat in the powdered sugar and vanilla. Spread over the cooled bars and cut into 24 squares.
If I could only make one pumpkin dessert all fall, it would be these bars. They come from the kind of church cookbook recipe that every family seems to have a version of, and for good reason. The cake is light and fluffy, and the frosting is tangy and rich. One pan feeds two dozen people, and they keep in the fridge for days.
Chill the frosted bars 30 minutes before cutting for neat squares.
6) Pumpkin Coffee Cake
6) Pumpkin Coffee Cake
A tender pumpkin cake is layered and topped with a buttery brown sugar and cinnamon streusel that bakes into crunchy clusters. It is sweet enough for dessert yet perfectly at home on a brunch table with coffee. The streusel layer in the middle adds a ribbon of cinnamon through every square.
Ingredients
- 1 cup all purpose flour and 2/3 cup packed brown sugar, for the streusel
- 1 tsp ground cinnamon and 6 tbsp cold unsalted butter, cubed
- 2 cups all purpose flour
- 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar and 1/4 cup packed brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup sour cream and 1 tsp vanilla
Cooking Instructions
- Heat the oven to 350F and grease a 9 inch square pan. Rub the streusel flour, brown sugar, cinnamon and cold butter together with your fingers until clumpy. Chill it while you make the cake.
- Whisk the 2 cups flour, baking powder, soda, salt and spice.
- Whisk the melted butter, sugars, pumpkin, eggs, sour cream and vanilla, then stir in the dry ingredients just until combined.
- Spread half the batter in the pan, sprinkle with a third of the streusel, then add the rest of the batter and top with the remaining streusel.
- Bake 45 to 50 minutes, until a toothpick in the center comes out clean. Cool 20 minutes before cutting.
Coffee cake blurs the line between breakfast and dessert, which is exactly why I love it. I make this one for fall brunches and slice the leftovers for an afternoon treat. The sour cream keeps the cake moist, and the double streusel means plenty of crunchy topping in every bite. It is a cozy, low fuss bake that never feels like a project.
Keep the streusel cold until it goes on the cake so it bakes into big crunchy clumps instead of melting into the batter.
5) Pumpkin Scones
5) Pumpkin Scones
These tender, flaky pumpkin scones are flavored with warm spice and finished with a sweet vanilla glaze and a spiced drizzle on top. Cold butter grated into the dough creates the light, layered texture. They taste like a favorite coffee shop treat but cost a fraction of the price and are easy to bake at home.
Ingredients
- 2 cups all purpose flour
- 1/3 cup packed light brown sugar
- 1 tbsp baking powder and 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 cup cold unsalted butter, frozen and grated
- 1/2 cup pumpkin puree
- 1/4 cup heavy cream, plus more for brushing
- 1 large egg and 1 tsp vanilla
- 1 1/2 cups powdered sugar and 2 to 3 tbsp milk
- 1/2 tsp ground cinnamon, for the spiced glaze
Cooking Instructions
- Heat the oven to 400F and line a baking sheet with parchment.
- Whisk the flour, brown sugar, baking powder, salt and spice. Toss in the grated butter until it is coated in flour.
- Whisk the pumpkin, cream, egg and vanilla and stir it into the flour just until a shaggy dough forms.
- Pat into a 7 inch circle about 1 inch thick, cut into 8 wedges and space them on the sheet. Brush with cream and bake 18 to 22 minutes, until golden.
- Cool 15 minutes. Whisk the powdered sugar and milk, spread over the scones, then stir cinnamon into the remaining glaze and drizzle it on top.
Pumpkin scones are my favorite thing to bake on a chilly Saturday morning. Grating frozen butter into the flour is the trick that keeps them tall and flaky without any fancy pastry skills. The glaze sets into a sweet shell, and the spiced drizzle makes them look like they came from a bakery. They pair perfectly with a hot cup of coffee or cider.
Handle the dough as little as possible. A few dry bits are fine and make for more tender scones.
4) Baked Pumpkin Donuts
4) Baked Pumpkin Donuts
These soft, cakey pumpkin donuts bake in a donut pan instead of frying, then get brushed with melted butter and rolled in cinnamon sugar. They taste like the warm donuts sold at apple orchards and fall festivals. The batter mixes in one bowl and the donuts are ready in under an hour.
Ingredients
- 1 3/4 cups all purpose flour
- 1 1/2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar and 1/2 cup packed light brown sugar
- 1 cup pumpkin puree
- 2 large eggs and 1 tsp vanilla
- 1/4 cup whole milk
- 4 tbsp unsalted butter, melted
- 1/2 cup granulated sugar and 1 tbsp ground cinnamon, for coating
Cooking Instructions
- Heat the oven to 350F and grease two 6 cavity donut pans.
- Whisk the oil, sugars, pumpkin, eggs, vanilla and milk in a large bowl. Add the flour, baking powder, soda, salt and spice and stir just until combined.
- Spoon or pipe the batter into the pans, filling each cavity about three quarters full.
- Bake 12 to 15 minutes, until the donuts spring back when lightly pressed. Cool in the pans 5 minutes, then turn out onto a rack.
- While still warm, brush each donut all over with melted butter and roll it in the cinnamon sugar until well coated.
Our family visits a pumpkin patch every October, and the warm cinnamon sugar donuts are the real reason my kids want to go. These baked donuts are my at home version. They are soft and moist inside, with a sweet, sandy coating outside. Baking them means no pot of hot oil, so the kids can help with the coating.
Pipe the batter from a zip top bag with the corner snipped. It is faster and much neater than spooning.
3) Pumpkin Cinnamon Rolls
3) Pumpkin Cinnamon Rolls
These soft, fluffy cinnamon rolls have pumpkin worked right into the yeast dough, giving them a golden color and a tender crumb. A buttery brown sugar and cinnamon filling swirls through each roll, and a thick cream cheese icing melts over the warm tops. They are a special fall weekend breakfast that also makes a cozy dessert.
Ingredients
- 1/2 cup whole milk, warmed to 110F
- 2 1/4 tsp instant yeast (1 packet)
- 1/4 cup granulated sugar
- 3/4 cup pumpkin puree
- 1 large egg and 1/4 cup unsalted butter, melted
- 3 1/2 to 4 cups all purpose flour
- 1 tsp salt and 1 tsp pumpkin pie spice
- 1/3 cup unsalted butter, softened
- 3/4 cup packed light brown sugar and 1 tbsp ground cinnamon
- 4 oz cream cheese, 1 1/2 cups powdered sugar and 2 tbsp milk, for the icing
Cooking Instructions
- Stir the warm milk, yeast and sugar, then mix in the pumpkin, egg, melted butter, salt, spice and 3 1/2 cups flour. Knead 6 to 8 minutes, adding flour as needed, until soft and slightly tacky.
- Cover and let rise until doubled, about 1 hour.
- Roll into a 12 by 18 inch rectangle. Spread with softened butter and sprinkle with the brown sugar and cinnamon. Roll up tightly from a long side and cut into 12 rolls.
- Arrange in a greased 9 by 13 inch pan, cover and let rise 45 minutes. Heat the oven to 350F.
- Bake 25 to 30 minutes, until golden and 190F in the center. Beat the cream cheese, powdered sugar and milk and spread over the warm rolls.
Making cinnamon rolls is a weekend project in our house, and the kids fight over who gets to spread the filling. The pumpkin makes the dough extra soft and keeps the rolls fresh a day longer than plain ones. The smell alone brings everyone into the kitchen. I bake them for holiday mornings, but they disappear just as fast as an evening dessert.
Cut the rolls with unflavored dental floss for clean edges that do not squish the spiral.
2) Pumpkin Muffins
2) Pumpkin Muffins
These tall, tender pumpkin muffins are lightly sweet and full of cinnamon, nutmeg and ginger. A crunchy cinnamon sugar topping bakes onto the domed tops for a little sparkle and crunch. They are moist enough to stay fresh for days, so they work as a dessert, a snack or a quick grab and go breakfast.
Ingredients
- 1 3/4 cups all purpose flour
- 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 (15 oz) can pumpkin puree
- 1/2 cup vegetable oil
- 1 cup packed light brown sugar and 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup whole milk and 1 tsp vanilla
- 2 tbsp sugar and 1/2 tsp ground cinnamon, for topping
Cooking Instructions
- Heat the oven to 425F and line a 12 cup muffin pan with paper liners.
- Whisk the flour, soda, baking powder, salt and spice. In a large bowl whisk the pumpkin, oil, sugars, eggs, milk and vanilla.
- Stir the dry ingredients into the wet just until no dry flour remains. A few lumps are fine.
- Fill each liner nearly to the top and sprinkle with cinnamon sugar.
- Bake 5 minutes at 425F, then lower the heat to 350F and bake 15 to 18 minutes more, until a toothpick in the center comes out clean. Cool in the pan 10 minutes.
I keep a batch of these muffins in the freezer all fall for busy mornings and after school snacks. They use the whole can of pumpkin, so there is no half can left sitting in the fridge. Starting the oven hot gives them tall bakery style domes. My youngest calls them cupcakes, and I let her.
Freeze cooled muffins in a zip top bag for up to 3 months and warm them 20 seconds in the microwave.
1) Pumpkin Bread
1) Pumpkin Bread
This moist, tender pumpkin bread is warmly spiced with cinnamon, nutmeg, ginger and cloves and bakes into a tall loaf with a crackly sugar top. It is mixed by hand in two bowls with no mixer needed. A slice is perfect with coffee in the morning, and it only gets better on the second day.
Ingredients
- 1 3/4 cups all purpose flour
- 1 tsp baking soda and 1/2 tsp salt
- 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg and 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 (15 oz) can pumpkin puree
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar and 1/2 cup packed light brown sugar
- 2 large eggs
- 1/4 cup orange juice or milk and 1 tsp vanilla
- 1 tbsp coarse sugar, for the top
Cooking Instructions
- Heat the oven to 350F. Grease a 9 by 5 inch loaf pan and line it with a parchment sling.
- Whisk the flour, baking soda, salt and spices in a bowl.
- In a large bowl whisk the pumpkin, oil, both sugars, eggs, orange juice and vanilla until smooth. Stir in the dry ingredients just until no streaks of flour remain.
- Pour into the pan, smooth the top and sprinkle with the coarse sugar.
- Bake 60 to 70 minutes, until a toothpick in the center comes out with a few moist crumbs. Tent with foil after 45 minutes if the top browns quickly.
- Cool in the pan 15 minutes, then lift out and cool completely on a rack before slicing.
Pumpkin bread is the first thing I bake when the weather turns, and the smell of it tells my whole family that fall is here. This recipe is the one I have tweaked for years until it came out perfectly moist every single time. It uses a full can of pumpkin, which gives it deep flavor and a soft, dense crumb. Wrap a loaf in parchment and twine and it becomes the easiest hostess gift there is.
Wrap the cooled loaf tightly and wait until the next day to slice. The spices deepen and the crumb becomes even more moist overnight.
How to use this list
Start by deciding how many desserts you actually need and how much oven space you have. For a holiday meal, I like one make ahead showpiece, such as the pumpkin cheesecake or pumpkin spice cake, plus one easy crowd pleaser like the mini crumble cakes or the frosted pumpkin bars. Write a single shopping list that covers both. Most of these recipes share the same pantry staples, so stock up on pumpkin puree, brown sugar, cream cheese and spices and you will be ready for weeks of fall baking.
Custard desserts like pie, cheesecake, flan and creme brulee should be refrigerated once cool and keep for three to four days. Cakes, breads and muffins stay moist at room temperature for two days, then move them to the fridge. Anything with cream cheese frosting belongs in the fridge. Pumpkin bread, muffins, the pumpkin roll and unfrosted bars freeze beautifully for up to three months when wrapped tightly in plastic and foil. Thaw them overnight on the counter, still wrapped, so they do not dry out.
A dollop of whipped cream and a sprinkle of cinnamon makes almost any pumpkin dessert look finished. Caramel sauce, toasted pecans and crushed gingersnaps are easy toppings that add crunch and color. For a party, set out a dessert board with small squares of bars, fudge and cheesecake bars alongside a few cookies so guests can try a little of everything. Hot coffee, warm apple cider and cold milk are all perfect partners.
For a nut allergy, simply leave out the pecans and walnuts or swap in pumpkin seeds where you want crunch. Most of the cakes, bars and muffins here work with a one to one gluten free flour blend. Dairy free eaters can use full fat coconut milk in place of evaporated milk in pie and flan, and plant based butter in cookies and bars. Picky eaters who are unsure about pumpkin usually love the chocolate chip cookies and swirl brownies first.
Frequently asked questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but choose a small sugar pumpkin, not a carving pumpkin. Roast the halves at 400F until very tender, scoop out the flesh and puree it until smooth. Fresh puree is often wetter than canned, so let it drain in a fine mesh strainer for an hour before measuring. That way your pies set properly and your breads bake up with the right texture.
What is the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is just cooked, mashed pumpkin with nothing added. Pumpkin pie filling is already sweetened and spiced, and some versions include thickeners. Every recipe in this list calls for plain puree. If you accidentally use pie filling, the dessert will be far too sweet and may not set properly. Check the label carefully, since the cans often sit side by side on the shelf.
How do I make pumpkin pie spice at home?
Stir together 4 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground nutmeg, 1/2 tsp ground allspice and 1/2 tsp ground cloves. Store it in a small airtight jar away from heat and light. It makes about 3 tbsp, which is enough for several recipes. Homemade blends often taste brighter than store bought because the spices are fresher.
How long do pumpkin desserts last in the fridge?
Pumpkin pie, cheesecake, flan and other custard desserts keep three to four days in the fridge, covered. Bars and cupcakes with cream cheese frosting last about five days chilled. Pumpkin bread and muffins keep two days at room temperature and up to a week in the fridge. Any dessert made with eggs and dairy should not sit out for more than two hours.
Why did my pumpkin pie crack?
Cracks usually mean the pie baked too long or too hot. The custard is done when the edges are set but the center still jiggles slightly, since it keeps cooking as it cools. Let it cool slowly at room temperature, away from drafts, before it goes in the fridge. If a crack does appear, cover it with whipped cream and nobody will notice.
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