As the leaves start to fall and the crisp autumn air sets in, our minds turn to the warm, comforting flavors of the season. And what better way to indulge in those cozy feelings than with a delicious pumpkin dessert? Whether you’re a fan of classic pie or more adventurous treats like tiramisu, we’ve got you covered with these 20 irresistible recipes that showcase the star of fall: the humble pumpkin.
From sweet and spicy cupcakes to creamy cheesecakes and gooey blondies, our collection of pumpkin desserts has something for every taste and occasion. So grab a cup of hot cider and get ready to satisfy your cravings with these mouthwatering treats that are sure to become new favorites this autumn.
Classic Pumpkin Pie with Whipped Cream
This timeless recipe is a staple of Thanksgiving celebrations and a perfect treat for any occasion. With its creamy pumpkin filling, flaky crust, and fluffy whipped cream topping, this classic pie is sure to please.
Ingredients:
For the Crust:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
For the Filling:
– 1 cup cooked, mashed pumpkin
– 1 1/2 cups heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large eggs
For the Whipped Cream:
– 1 cup heavy cream
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out crust dough and place in a 9-inch pie dish.
3. In a separate bowl, whisk together pumpkin filling ingredients until smooth.
4. Pour filling into the pie crust.
5. Bake for 15 minutes at 425°F, then reduce heat to 350°F and bake for an additional 30-40 minutes or until filling is set.
6. Let cool completely before topping with whipped cream (beat heavy cream and sugar together until stiff peaks form).
Cooking Time: 45-50 minutes
Pumpkin Cheesecake with Gingersnap Crust
A classic fall dessert gets a seasonal twist with this creamy pumpkin cheesecake nestled in a crunchy gingersnap crust.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap cookies, crushed
– 1/4 cup granulated sugar
For the cheesecake:
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix together crushed gingersnap cookies and sugar. Stir in 1 tablespoon of melted butter until the mixture forms a crumbly crust.
3. Press the crust into the bottom of a 9-inch springform pan.
4. In a large mixing bowl, beat cream cheese until smooth. Add granulated sugar and pumpkin puree; mix until combined.
5. Beat in eggs one at a time, followed by vanilla extract.
6. Pour cheesecake batter into the prepared pan over the crust.
7. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
8. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 1 hour 15 minutes – 1 hour 20 minutes
Pumpkin Spice Cupcakes with Cream Cheese Frosting
These moist and flavorful cupcakes are infused with the warmth of pumpkin spice, perfect for a cozy fall treat. Top them off with a tangy cream cheese frosting for a delightful combination that’s sure to please.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– Cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, butter, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients; mix until combined.
5. Divide batter evenly among cupcake liners. Bake for 20-25 minutes or until a toothpick comes out clean.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Whisk all ingredients together until smooth and creamy. Spread or pipe onto cooled cupcakes.
Pumpkin Bread Pudding with Caramel Sauce
This seasonal dessert combines the comfort of pumpkin bread with the richness of caramel sauce, perfect for cozying up on a chilly fall evening.
Ingredients:
– 2 cups stale pumpkin bread, cut into 1-inch cubes
– 1/4 cup granulated sugar
– 1/4 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract
– Pinch of salt
– Caramel sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, whisk together sugar, cream, eggs, and vanilla extract.
3. Add the bread cubes and stir until evenly coated.
4. Pour mixture into a 9×13-inch baking dish and let it sit for 10 minutes.
5. Bake for 35-40 minutes or until puffed and golden brown.
6. Remove from oven and let cool slightly.
7. Drizzle with caramel sauce and serve warm.
Cooking Time: 35-40 minutes
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies: A Delicious Twist on a Classic Favorite
These soft-baked cookies combine the warmth of pumpkin with the richness of chocolate chips, perfect for snacking or sharing.
Ingredients:
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add pumpkin puree, eggs, and vanilla extract; mix until well combined.
4. Gradually add flour, baking soda, and salt; mix until just combined.
5. Stir in chocolate chips.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Pumpkin Roll with Cream Cheese Filling
Satisfy your sweet tooth with this moist and flavorful pumpkin roll filled with a tangy cream cheese filling. This classic fall dessert is perfect for holiday gatherings or cozy nights in.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– Cream cheese filling (see below)
Cream Cheese Filling:
– 8 ounces cream cheese, softened
– 1/4 cup granulated sugar
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 375°F. Grease a 10×15-inch jelly roll pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine sugar, pumpkin puree, butter, eggs, and vanilla extract. Beat until smooth.
4. Gradually add the flour mixture to the wet ingredients; beat until combined.
5. Spread batter evenly in the prepared pan.
6. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
7. While still warm, spread cream cheese filling over the pumpkin roll.
Cooking Time: 12-15 minutes
Pumpkin Cinnamon Rolls with Maple Glaze
Celebrate the flavors of fall with these moist and aromatic pumpkin cinnamon rolls topped with a sweet maple glaze. Perfect for breakfast or brunch, these treats will become a seasonal favorite.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons sugar
– 4 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1/2 cup canned pumpkin puree
– 1 egg
– 1/2 teaspoon ground cinnamon
– Confectioners’ sugar for dusting
– Maple glaze (see below)
Instructions:
1. In a large mixing bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes.
2. Add flour, salt, melted butter, pumpkin puree, egg, and cinnamon to the bowl. Mix until a sticky dough forms.
3. Knead the dough on a floured surface for 5-7 minutes.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour.
5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Roll out the dough to a thickness of about 1/4 inch. Cut into desired shapes.
7. Bake for 18-20 minutes or until golden brown.
Maple Glaze:
– 2 tablespoons pure maple syrup
– 1 tablespoon powdered sugar
Whisk together until smooth. Drizzle over warm cinnamon rolls before serving.
Pumpkin Doughnuts with Spiced Sugar Coating
Pumpkin Doughnuts with Spiced Sugar Coating Recipe
Introduce the flavors of fall with these soft and fluffy pumpkin doughnuts coated in a warm spiced sugar mixture.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup whole milk
– 1/4 cup canned pumpkin puree
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
– Confectioners’ sugar, for dusting (optional)
– Spiced sugar coating mixture (see below)
Spiced Sugar Coating Mixture:
– 1/2 cup granulated sugar
– 1 tablespoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
Instructions:
1. Preheat the oil in a deep frying pan to 375°F (190°C).
2. In a large mixing bowl, whisk together flour, milk, pumpkin puree, sugar, salt, baking powder, cinnamon, nutmeg, and ginger.
3. Beat in eggs until well combined.
4. Using a piping bag or spoon, drop the dough into the hot oil, making sure not to overcrowd the pan.
5. Fry for 2-3 minutes on each side or until golden brown.
6. Drain excess oil on paper towels and let cool slightly.
7. While still warm, toss the doughnuts in the spiced sugar coating mixture.
Cooking Time: Approximately 15-20 minutes
Pumpkin Tiramisu with Mascarpone Cream
This creamy and aromatic dessert combines the warmth of pumpkin with the richness of mascarpone cream, all wrapped up in ladyfingers soaked in coffee and liqueur.
Ingredients:
– 12-16 ladyfingers
– 1/2 cup strong brewed coffee
– 2 tablespoons rum or other liqueur (optional)
– 1/2 cup canned pumpkin puree
– 8 ounces mascarpone cheese
– 2 tablespoons granulated sugar
– 1/4 teaspoon ground cinnamon
– Whipped cream and toasted pecans for garnish (optional)
Instructions:
1. Dip ladyfingers in coffee mixture (coffee and liqueur, if using) for about 3-5 seconds on each side.
2. In a large bowl, combine pumpkin puree, mascarpone cheese, sugar, and cinnamon. Mix until smooth.
3. To assemble, start with a layer of ladyfingers, followed by a layer of pumpkin-mascarpone mixture. Repeat two more times, finishing with a layer of cream on top.
4. Chill for at least 3 hours or overnight before serving. Garnish with whipped cream and toasted pecans, if desired.
Cooking Time: 3-4 hours (includes chilling time)
Pumpkin Crème Brûlée with Vanilla Bean
Pumpkin Crème Brûlée with Vanilla Bean: A seasonal twist on the classic dessert, this recipe combines the warm spices of pumpkin with the creamy richness of vanilla bean-infused custard.
Pumpkin Blondies with White Chocolate Chips
These Pumpkin Blondies with White Chocolate Chips are a perfect fall dessert, combining the warmth of pumpkin spice with the creamy sweetness of white chocolate. Moist and chewy on the inside, crispy on the outside, these blondies are sure to become a favorite.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup packed brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup white chocolate chips
Instructions:
1. Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
2. Whisk together flour, brown sugar, granulated sugar, baking powder, and salt in a medium bowl.
3. In a large bowl, whisk together pumpkin puree, melted butter, egg, and vanilla extract until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Fold in white chocolate chips.
6. Pour batter into prepared pan and bake for 35-40 minutes or until edges are golden brown.
7. Let cool completely before cutting into squares.
Cooking Time: 35-40 minutes
Pumpkin Whoopie Pies with Marshmallow Filling
These moist pumpkin whoopie pies filled with fluffy marshmallow goodness are a perfect fall treat. Perfect for a cozy afternoon or as a dessert for your next gathering.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, softened
– 2 large eggs
– Marshmallow filling (recipe below)
Marshmallow Filling:
– 1 cup powdered sugar
– 1/2 cup marshmallow creme
– 2 tablespoons unsalted butter, softened
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, baking powder, and salt.
3. Add softened butter and eggs; mix until smooth.
4. Drop rounded tablespoonfuls onto prepared baking sheet, about 2 inches apart.
5. Bake for 12-15 minutes or until edges are lightly browned.
6. Allow to cool completely on wire rack.
7. Spread marshmallow filling on one half of each cooled pie and top with another pie.
Cooking Time: 12-15 minutes
Pumpkin Ice Cream with Candied Pecans
Celebrate the flavors of fall with this creamy pumpkin ice cream and crunchy candied pecans. Perfect for a cozy night in or as a unique dessert for your next gathering.
Ingredients:
– 1 1/2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1 tsp vanilla extract
– Pinch of salt
– 1/2 cup pecan halves
Instructions:
1. In a medium saucepan, combine cream, milk, sugar, and pumpkin puree. Cook over medium heat, stirring occasionally, until the mixture reaches 170°F.
2. Remove from heat and stir in vanilla extract and salt. Let cool to room temperature.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Meanwhile, preheat oven to 350°F. Toss pecan halves with 1 tbsp sugar and bake for 10-12 minutes, or until caramelized.
6. Once the ice cream is almost set, fold in the candied pecans.
7. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: Approximately 4-5 hours (including chilling time)
Pumpkin Mousse with Dark Chocolate Shavings
A creamy and indulgent dessert that combines the warm spices of pumpkin pie with the richness of dark chocolate.
Ingredients:
– 1 cup heavy cream
– 1/2 cup canned pumpkin puree
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 8 ounces dark chocolate chips (at least 70% cocoa)
– Whipped cream, for serving
Instructions:
1. In a medium bowl, whip the heavy cream until stiff peaks form. Set aside.
2. In a separate bowl, combine the pumpkin puree, sugar, vanilla extract, cinnamon, and nutmeg. Mix until smooth.
3. Fold the whipped cream into the pumpkin mixture until no white streaks remain.
4. Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
5. Spoon the pumpkin mousse into individual serving cups. Top with melted dark chocolate shavings and whipped cream.
Cooking Time: 10-15 minutes
Pumpkin Pancakes with Cinnamon Honey Butter
Start your day off right with these fluffy pumpkin pancakes topped with a sweet and sticky cinnamon honey butter. Perfect for a chilly fall morning.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1/2 cup milk
– 2 tablespoons unsalted butter, melted
– Cinnamon honey butter (see below)
Cinnamon Honey Butter:
– 2 tablespoons unsalted butter, softened
– 1 tablespoon pure honey
– 1/4 teaspoon ground cinnamon
Instructions:
1. In a bowl, whisk together flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together pumpkin puree, egg, milk, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Cook on a non-stick skillet or griddle over medium heat for 2-3 minutes per side, or until golden brown.
5. Serve warm with cinnamon honey butter.
Cooking Time: 10-12 minutes
Pumpkin Scones with Maple Drizzle
Celebrate the cozy season with these moist pumpkin scones, perfectly balanced by a sweet and tangy maple drizzle. These tender treats are sure to become a fall favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup heavy cream
– 1 large egg, beaten
– Maple syrup (about 2 tablespoons)
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add pumpkin puree, heavy cream, and egg. Mix until a shaggy dough forms.
4. Turn dough out onto a floured surface and gently knead 2-3 times.
5. Pat into an 8-inch circle. Cut into 8 wedges.
6. Bake for 18-20 minutes or until golden brown.
7. Allow to cool before drizzling with maple syrup and dusting with confectioners’ sugar.
Cook Time: 18-20 minutes
Pumpkin Fudge with Walnuts
This autumn-inspired fudge combines the warmth of pumpkin puree with the crunch of walnuts, creating a unique and delicious dessert. Perfect for fall gatherings or as a thoughtful gift.
Ingredients:
– 1 cup granulated sugar
– 1/2 cup light corn syrup
– 1/2 cup sweetened condensed milk
– 1/4 cup pumpkin puree
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1 cup chopped walnuts
Instructions:
1. Line an 8-inch square baking dish with parchment paper.
2. In a medium saucepan, combine sugar, corn syrup, and sweetened condensed milk. Cook over medium heat, stirring occasionally, until the mixture reaches 235°F on a candy thermometer.
3. Remove from heat and stir in pumpkin puree, vanilla extract, and salt until smooth.
4. Pour the fudge mixture into the prepared baking dish and sprinkle with walnuts.
5. Let cool to room temperature, then refrigerate for at least 2 hours or until firm.
6. Cut into squares and serve.
Cooking Time: 10-12 minutes
Pumpkin Parfait with Granola Layers
This layered parfait combines the warmth of pumpkin puree with crunchy granola and creamy yogurt, perfect for a cozy fall dessert or snack.
Ingredients:
– 1 cup plain Greek yogurt
– 1/2 cup canned pumpkin puree
– 1 tablespoon honey
– 1/4 teaspoon cinnamon
– 1/2 cup homemade or store-bought granola
– 1 cup heavy cream
– 1/2 cup chopped walnuts (optional)
Instructions:
1. In a small bowl, mix together yogurt, pumpkin puree, and honey until smooth.
2. Spoon half of the yogurt mixture into a glass or parfait dish.
3. Sprinkle 1/4 cup of granola over the yogurt layer.
4. Repeat step 2 with the remaining yogurt mixture.
5. Top with another 1/4 cup of granola and chopped walnuts (if using).
6. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None!
Serves: 1-2
Pumpkin Tart with Brown Butter Crust
A classic fall dessert gets a rich and nutty twist with this pumpkin tart featuring a brown butter crust. The combination of roasted pumpkin, warm spices, and caramelized butter is sure to impress.
Ingredients:
– 1 cup (2 sticks) unsalted butter
– 1 3/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1/4 cup confectioners’ sugar
– 1/2 cup roasted pumpkin puree
– 1/2 cup heavy cream
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Make the crust: In a medium saucepan, melt butter over medium heat. Continue cooking until butter turns golden brown and has a nutty aroma.
3. Whisk together flour, salt, and confectioners’ sugar in a bowl. Pour in melted butter and stir until a dough forms.
4. Press dough into a 9-inch tart pan with a removable bottom.
5. Roast pumpkin puree in the oven for about 30 minutes or until caramelized.
6. In a bowl, whisk together roasted pumpkin, heavy cream, eggs, cinnamon, and nutmeg. Pour mixture into prepared crust.
7. Bake for 40-45 minutes or until filling is set.
Cooking Time: 1 hour 10-15 minutes
Pumpkin Rice Pudding with Cardamom
This creamy pudding is a perfect blend of autumnal flavors, featuring roasted pumpkin, fragrant cardamom, and comforting rice. Serve warm or chilled, garnished with a sprinkle of cinnamon or nutmeg for added warmth.
Ingredients:
– 1 cup cooked white rice
– 1 cup heavy cream
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon ground cardamom
– 1 tablespoon unsalted butter
– 2 tablespoons granulated sugar
– Pinch of salt
Instructions:
1. In a medium saucepan, combine rice, heavy cream, pumpkin puree, cardamom, and butter. Whisk until smooth.
2. Add sugar and salt; whisk to combine.
3. Cook over medium heat, stirring frequently, until the pudding thickens slightly, about 15-18 minutes.
4. Remove from heat; let cool slightly before serving.
Cooking Time: 15-18 minutes
Summary
Get ready to indulge in the sweetest season! This article features 20 irresistible pumpkin dessert recipes that will satisfy your cravings. From classic pumpkin pie and cheesecake, to creative twists like pumpkin spice cupcakes and doughnuts, there’s something for every palate. Discover decadent treats like pumpkin tiramisu and chocolate chip cookies, or lighter options like pumpkin pancakes and scones. Whether you’re a fan of fall flavors or just looking for new dessert ideas, this collection is sure to delight!