10 Delicious Pumpkin Dessert Recipes
Don’t you just love fall? When leaves change color and the air gets cool, it’s time for pumpkin desserts. This collection has ten yummy recipes perfect for Thanksgiving or any cozy event. You can try classic pumpkin pie or pumpkin chocolate chip cookies. There’s something for everyone.
Pumpkin makes desserts taste warm and cozy, with flavors like cinnamon and nutmeg. It’s super versatile — allowing you to make everything from classics like pumpkin pie… to moist pumpkin cupcakes and pumpkin cheesecake bars. These recipes are easy to follow, and everyone you share them is guaranteed to SWOON!
Basic recipes are below, but you can click on the title each one to find more expansive versions of each dessert — including variations in ingredients and presentation ideas.
So get inspired and get baking!
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Pumpkin cupcakes with cream cheese frosting are a tasty fall treat. They make a dozen, perfect for parties or holidays. You’ll need flour, pumpkin, cinnamon, and cream cheese to make them.
Bake at 350°F for 16-18 minutes. This makes them golden and ready to eat.
Start by mixing dry ingredients. Then add wet ingredients like cream cheese frosting. The pumpkin pie spice mix adds a special flavor.
Top with candied pecans for a nice crunch. Store them in the fridge for up to four days.
These cupcakes are a hit with five-star reviews from fourteen people. They’re a great choice for fall desserts. For more pumpkin ideas, see this guide on making pumpkin pie.
| Ingredients | Measurement |
|---|---|
| All-purpose flour | 1 1/2 cups (195g) |
| Pumpkin purée | 1 cup |
| Cinnamon | 1 teaspoon |
| Cream cheese | 8 ounces |
| Powdered sugar | 4 cups (400g) |
| Granulated sugar | 1/4 cup (50g) |
| Ground cinnamon | 2 teaspoons |
Pumpkin Bundt Cake with Cinnamon Cream Cheese Frosting
Make your fall baking special with a pumpkin bundt cake. It’s full of warm spices and rich flavors. Perfect for autumn gatherings or cozy dinners. Start with 1 ½ cups of pure packed pumpkin and spices like cinnamon, nutmeg, and cloves.
The recipe needs 5 large eggs and 3 cups of flour. This makes the cake dense yet fluffy. Bake it at 325°F for 55 to 60 minutes. Once it cools, top it with a cinnamon cream cheese frosting.
This cake is great for busy parents. It’s easy to make and perfect for the season. Add glazed pecans for crunch and color. It’s a dessert that invites sharing and celebrating.
| Nutritional Information | Per Serving |
|---|---|
| Calories | 444 kcal |
| Carbohydrates | 59 g |
| Protein | 4 g |
| Fat | 22 g |
| Saturated Fat | 9 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 9 g |
| Trans Fat | 1 g |
| Cholesterol | 70 mg |
| Sodium | 207 mg |
| Potassium | 187 mg |
| Fiber | 2 g |
| Sugar | 40 g |
| Vitamin A | 5191 IU |
| Vitamin C | 1 mg |
| Calcium | 63 mg |
| Iron | 2 mg |
Get your ingredients ready for a pumpkin bundt cake. It’s comforting and festive. This recipe is a highlight of autumn, bringing joy to every slice. Enjoy making memories with this cake.
Pumpkin Chocolate Chip Bread
Pumpkin chocolate chip bread is a hit in fall. It mixes pumpkin’s taste with chocolate’s sweetness. It’s great for breakfast or a snack. With a 4.94 out of 5 rating from 543 votes, it’s a favorite.
- 1 cup pumpkin puree
- 2 cups granulated sugar
- 1/2 cup softened butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1 12-ounce package of chocolate chips
Start by heating the oven to 350°F. Mix wet and dry ingredients separately for the best texture. In one bowl, mix pumpkin, eggs, butter, sugar, and vanilla. In another, whisk flour, baking powder, baking soda, salt, and spices.
Then, add the dry ingredients to the wet mixture slowly. Fold in chocolate chips for even flavor. This adds a rich taste that goes well with pumpkin’s spices.
Grease a bread pan and fill it with the batter. Bake for 45 to 55 minutes. A knife inserted should come out clean. For mini loaves, bake for 25-35 minutes.
This pumpkin bread is more than autumn’s taste. You can add nuts or try butterscotch or cinnamon chips. It can also be made into muffins that bake in 20-25 minutes.
After baking, let the bread cool. It can be stored at room temperature for days or frozen for months. The mix of pumpkin, chocolate, and spices makes it a special treat for fall.
Easy Pumpkin Fudge
Make easy pumpkin fudge for a tasty treat. It’s no-bake and great for any time. Creamy white chocolate, pumpkin, and spices mix for a yummy dessert.
To make this yummy fudge, you’ll need:
- 4 cups of white chocolate chips
- ½ cup of pumpkin puree (not pumpkin pie filling)
- 2 teaspoons of pumpkin pie spice
- ½ teaspoon of vanilla extract
- A pinch of salt
- Optional: 1 cup of chopped pecans for extra crunch
Here’s how to make your pumpkin fudge:
- Melt white chocolate chips in a microwave-safe bowl. Do it in 30-second bursts, stirring until smooth.
- Combine pumpkin puree, spice, vanilla, and salt. Mix well.
- Add chopped pecans for a nice texture, if using.
- Spread the mix in a lined pan.
- Chill for 2 to 4 hours until firm.
This recipe makes about 36 pieces. Each has about 121 calories. It’s perfect for holidays. Keep it in an airtight container at room temperature for 2-3 days. Or, refrigerate for longer. You can also freeze it for up to 3 months, wrapped tightly.
For more pumpkin treats, check out this link for pumpkin cupcakes with cinnamon cream cheese frosting.
Classic Pumpkin Pie
The Classic Pumpkin Pie is a fall favorite and a Thanksgiving must-have. It has a creamy filling with pumpkin, eggs, and spices like cinnamon and nutmeg. Start with a flaky pie crust and bake at 425°F for 15 minutes.
Then, lower the heat and bake for 40 to 50 minutes more. This makes the center just a bit wobbly but firm.
A delicious whipped cream topping is a must. Make it with heavy cream and sugar until stiff. Pipe it on the pie for a fancy look.
Leftover pie stays good in the fridge for 4 to 5 days. It brings pumpkin’s comforting taste back to your table.
Key Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (for pie crust) | 1 1/4 cups |
| Granulated sugar (for pie crust) | 1 tbsp |
| Kosher salt | 1/2 tsp |
| Cold butter or lard | 1/2 cup |
| Ice-cold water | 4 tbsp |
| Pumpkin puree | 2 cups |
| Brown sugar | 1 cup |
| Whole milk or coconut milk | 1 cup |
| Eggs | 4 large |
| Vanilla extract | 1 1/2 tsp |
| Melted salted butter | 1/4 cup |
This dessert is perfect for satisfying your sweet tooth. It’s also a symbol of family gatherings during the holidays. Try adding chocolate chips or nuts for a twist. Or, check out the Pumpkin Dump Cake for more Thanksgiving dessert ideas.
Swirled Pumpkin Cheesecake Bars
Pumpkin cheesecake bars are a great fall treat. They are creamy and indulgent. You need just 12 ingredients to make them.
Start with a graham cracker crust. Use 8 whole graham cracker sheets or 1 ¼ cups of crumbs. Then, mix in a cheesecake layer with 2 blocks of cream cheese, ¾ cup of pumpkin puree, and 2 large eggs.
The spices like cinnamon, ginger, and nutmeg make these bars taste like autumn. Bake them in a 9×9-inch pan for 40 to 45 minutes. Chilling them makes them even better.
This recipe makes 12 medium or 16 smaller bars. It’s perfect for parties. You can also double the recipe for a bigger pan.
These bars are not only tasty but also healthy. Each serving has 315 calories, 25g of carbs, and Vitamin A. Who knew?!
Keep the bars refrigerated because of the egg and dairy. Wrap each bar in plastic wrap and put them in a freezer bag. Drizzle caramel sauce on them for a fancy touch. For more pumpkin treats, check out this easy pumpkin fudge recipe.
Pumpkin Dump Cake
The Pumpkin dump cake is a favorite among easy desserts. It mixes canned pumpkin, evaporated milk, and cake mix in one pan. This makes it a key part of Thanksgiving recipes.
It takes about 10 minutes to prepare and 45 minutes to bake at 350°F. This simple process is why it’s loved by both new and seasoned bakers.
This pumpkin dump cake makes 12 servings, perfect for big gatherings. It has gotten over a million views online, showing how popular it is. People love how tasty and easy it is to make.
They often suggest serving it warm with vanilla ice cream. This makes it a cozy dessert that everyone enjoys.
| Nutritional Information | Per Serving |
|---|---|
| Calories | 461 |
| Sugar | 35.3g |
| Sodium | 395mg |
| Fat | 21.6g |
| Carbohydrates | 62.1g |
| Protein | 6.5g |
| Cholesterol | 88mg |
This pumpkin dump cake recipe can be made in different ways. You can use gluten-free cake mix or add chocolate chips for a treat. It has been a hit since 2011, especially during fall.
For more pumpkin dessert ideas, try this recipe for Pumpkin Cake Bites.
Pumpkin Lush
Enjoying a pumpkin lush dessert is a great way to get into the fall spirit. It’s a no-bake treat with creamy pumpkin pudding and a rich cream cheese layer. It’s all on top of a crunchy pretzel crust.
This dessert is easy to make. Start with a pretzel crust from crushed pretzels and melted butter. Then, mix cream cheese, sugar, and cold milk for the filling. Add pumpkin puree and spice for a warm taste.
Here’s a quick overview of the key details for your pumpkin lush dessert:
| Preparation Time | 25 minutes |
|---|---|
| Chill Time | At least 4 hours |
| Servings | 10 people |
| Total Calories Per Serving | 677 calories |
| Key Ingredients | Graham cracker crumbs, cream cheese, pumpkin puree, whipped topping, toffee bits |
After you put it together, chill it to set. It’s best not to freeze it. But, you can change the milk or crust to fit your diet. This makes it great for any event or special meal.
Pumpkin Snickerdoodle Cookies
Enjoy the taste of autumn with pumpkin snickerdoodle cookies. They mix pumpkin puree, cinnamon, and sugar for a cozy treat. It’s a favorite among families.
You’ll need unsalted butter, pumpkin puree, sugar, and dark brown sugar for these cookies. Pumpkin pie spice and cream of tartar add extra flavor. Make sure to use pure pumpkin, not pie filling.
- Roll the dough in cinnamon and sugar before baking.
- Bake at 350°F for 10-12 minutes, until the edges are golden brown.
- Chill the dough for at least 45 minutes for a chewy texture.
Each cookie has about 56 calories, with 4g of fat and 1g of protein. They’re a low-calorie treat for autumn baking.
Make a double batch of these cookies. They’re loved so much, they get over 500 five-star reviews every fall. For more pumpkin treats, try this pumpkin cheesecake bars recipe.
Store leftover cookies in an airtight container for 2-3 days. Or freeze dough balls for later. Enjoy your pumpkin cookies this autumn!
| Nutritional Information (per cookie) | Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Carbohydrates | Sugar | Protein |
|---|---|---|---|---|---|---|---|---|
| 1 Cookie | 56 | 4g | 2g | 28mg | 96mg | 4g | 3g | 1g |
Pumpkin Chocolate Chip Cookies
As fall comes, the smell of pumpkin chocolate chip cookies is amazing. They are soft and chewy. They mix pumpkin puree with semi-sweet chocolate chips.
They are easy to make. You need just 15 minutes to prepare. Then, they cook for about 12 minutes.
The dough starts with melted butter and sugars. Then, pumpkin puree and spices like cinnamon are added. Chilling the dough is key for the right texture.
Don’t forget to press chocolate chips on top. This makes them look like they came from a bakery. You’ll get about 18 cookies, and they’ll be gone fast.
These cookies keep well for a week at room temperature. Or, you can freeze them for later. They’re also great for using up leftover pumpkin.
Try adding nuts or dried fruits for a new taste. For more ideas, check out this Chocolate Chip Pumpkin Bread recipe. It’s perfect for fall.
