31 Pumpkin Desserts Beyond Basic Pie

Pumpkin can do far more than fill a pie crust. These pumpkin desserts bring warm spice, creamy texture, and rich autumn flavor to cookies, cakes, brownies, bars, puddings, and chilled treats.

Each recipe uses simple ingredients and clear steps that work well for home bakers. You will find cozy classics along with fun ideas for parties, holidays, and weekend baking.

From pumpkin cheesecake bars to cinnamon pumpkin bread pudding, these easy pumpkin dessert recipes make fall baking feel fresh, comforting, and full of seasonal flavor.

31 Pumpkin Desserts Beyond Basic Pie

1. Pumpkin Brownies

Fudgy chocolate brownies get extra moisture from pumpkin puree. A hint of cinnamon adds warm fall flavor without taking over the chocolate.

Ingredients

1 cup pumpkin puree
1 cup granulated sugar
½ cup melted butter
2 large eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon ground cinnamon
¾ cup chocolate chips

Instructions

Heat the oven to 350°F.
Whisk the pumpkin, sugar, butter, eggs, and vanilla.
Add the flour, cocoa powder, baking powder, and cinnamon.
Stir until combined.
Fold in the chocolate chips.
Spread the batter into a lined 9-inch square pan.
Bake for 28 minutes.
Cool before slicing.

Nutrient	Amount per serving
Calories	226
Protein	3 grams
Carbohydrates	34 grams
Fat	10 grams
Fiber	2 grams
Sugar	24 grams

For Recipe: Pumpkin Brownies

2. Pumpkin Snickerdoodles

These soft cookies combine pumpkin with the classic cinnamon sugar coating of snickerdoodles. They stay tender and carry a warm spice aroma.

Ingredients

2 ¼ cups all-purpose flour
¾ cup pumpkin puree
¾ cup granulated sugar
½ cup softened butter
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup granulated sugar
1 teaspoon ground cinnamon

Instructions

Heat the oven to 350°F.
Beat the butter and ¾ cup sugar until creamy.
Add the pumpkin, egg, and vanilla.
Stir in the flour, baking powder, cinnamon, and nutmeg.
Mix the remaining sugar and cinnamon in a small bowl.
Roll the dough into balls.
Coat each ball in cinnamon sugar.
Place on a lined baking sheet.
Bake for 11 minutes.

Nutrient	Amount per serving
Calories	142
Protein	2 grams
Carbohydrates	22 grams
Fat	5 grams
Fiber	1 gram
Sugar	12 grams

For Recipe: Pumpkin Snickerdoodles

3. Pumpkin Spice Cupcakes

These cupcakes are soft, moist, and packed with cinnamon and pumpkin flavor. Cream cheese frosting adds a rich and tangy finish.

Ingredients

1 ¾ cups all-purpose flour
1 cup pumpkin puree
¾ cup brown sugar
½ cup granulated sugar
½ cup vegetable oil
2 large eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
8 ounces of cream cheese
½ cup softened butter
2 cups powdered sugar

Instructions

Heat the oven to 350°F.
Mix the flour, baking soda, cinnamon, ginger, and nutmeg.
Whisk the pumpkin, brown sugar, granulated sugar, oil, and eggs.
Add the dry ingredients.
Divide the batter among 12 cupcake liners.
Bake for 20 minutes.
Cool completely.
Beat the cream cheese, butter, and powdered sugar.
Frost the cupcakes before serving.

Nutrient	Amount per serving
Calories	346
Protein	4 grams
Carbohydrates	45 grams
Fat	18 grams
Fiber	1 gram
Sugar	33 grams

For Recipe: Pumpkin Spice Cupcakes

4. Pumpkin Cheesecake Bars

Creamy cheesecake meets spiced pumpkin in these rich layered bars. A crisp graham cracker base adds texture and makes each square easy to serve.

Ingredients

2 cups graham cracker crumbs
½ cup melted butter
¼ cup granulated sugar
16 ounces cream cheese, softened
1 cup pumpkin puree
¾ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg

Instructions

Heat the oven to 350°F.
Mix the graham cracker crumbs, butter, and granulated sugar.
Press the mixture into a lined 9 inch square pan.
Bake for 8 minutes.
Beat the cream cheese and brown sugar until smooth.
Add the pumpkin, eggs, vanilla, cinnamon, ginger, and nutmeg.
Mix until creamy.
Pour the filling over the crust.
Bake for 35 minutes.
Cool completely before slicing.

Nutrient	Amount per serving
Calories	286
Protein	5 grams
Carbohydrates	31 grams
Fat	17 grams
Fiber	1 gram
Sugar	21 grams

For Recipe: Pumpkin Cheesecake Bars

5. Pumpkin Chocolate Chip Cookies

Soft pumpkin cookies stay tender in the center and carry plenty of cinnamon flavor. Chocolate chips add rich sweetness to every bite.

Ingredients

2 ¼ cups all purpose flour
1 cup pumpkin puree
¾ cup brown sugar
½ cup granulated sugar
½ cup softened butter
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup semisweet chocolate chips

Instructions

Heat the oven to 350°F.
Beat the butter, brown sugar, and granulated sugar until creamy.
Add the pumpkin, egg, and vanilla.
Stir in the flour, baking soda, cinnamon, and nutmeg.
Fold in the chocolate chips.
Drop spoonfuls of dough onto a lined baking sheet.
Bake for 11 minutes.
Cool on the pan for 5 minutes.

Nutrient	Amount per serving
Calories	164
Protein	2 grams
Carbohydrates	27 grams
Fat	6 grams
Fiber	1 gram
Sugar	17 grams

For Recipe: Pumpkin Chocolate Chip Cookies

6. Pumpkin Blondies

Brown sugar gives these pumpkin blondies a deep caramel flavor. White chocolate chips add creamy sweetness to the soft center.

Ingredients

1 ¾ cups all-purpose flour
1 cup pumpkin puree
1 cup brown sugar
½ cup melted butter
1 large egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon baking powder
1 cup white chocolate chips

Instructions

Heat the oven to 350°F.
Mix the pumpkin, brown sugar, butter, egg, and vanilla.
Add the flour, cinnamon, and baking powder.
Stir until combined.
Fold in the white chocolate chips.
Spread the batter into a lined 9 inch square pan.
Bake for 27 minutes.
Cool before slicing.

Nutrient	Amount per serving
Calories	238
Protein	3 grams
Carbohydrates	35 grams
Fat	10 grams
Fiber	1 gram
Sugar	24 grams

For Recipe: Pumpkin Blondies

7. Pumpkin Donut Holes

These baked pumpkin bites are soft inside and coated with cinnamon sugar. They bring classic donut flavor without deep frying.

Ingredients

1 ½ cups all-purpose flour
¾ cup pumpkin puree
½ cup brown sugar
¼ cup melted butter
1 large egg
½ cup milk
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ cup granulated sugar
1 teaspoon ground cinnamon
3 tablespoons melted butter

Instructions

Heat the oven to 350°F.
Mix the flour, brown sugar, baking powder, and cinnamon.
Add the pumpkin, ¼ cup butter, egg, and milk.
Stir until smooth.
Spoon the batter into a mini muffin pan.
Bake for 12 minutes.
Mix the granulated sugar and cinnamon.
Brush the warm bites with melted butter.
Roll them in cinnamon sugar.

Nutrient	Amount per serving
Calories	118
Protein	2 grams
Carbohydrates	19 grams
Fat	4 grams
Fiber	1 gram
Sugar	10 grams

For Recipe: Pumpkin Donut Holes

8. Pumpkin Cream Cheese Muffins

Soft pumpkin muffins hide a creamy cheese center inside. Warm spices and brown sugar give them a cozy bakery-style flavor.

Ingredients

2 cups all-purpose flour
1 cup pumpkin puree
¾ cup brown sugar
½ cup vegetable oil
2 large eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
8 ounces of cream cheese
¼ cup granulated sugar
1 teaspoon vanilla extract

Instructions

Heat the oven to 350°F.
Mix the flour, baking soda, cinnamon, and nutmeg.
Whisk the pumpkin, brown sugar, oil, and eggs.
Add the dry ingredients.
Beat the cream cheese, granulated sugar, and vanilla in another bowl.
Fill muffin cups halfway with pumpkin batter.
Add a spoonful of cream cheese mixture.
Cover with more batter.
Bake for 22 minutes.

Nutrient	Amount per serving
Calories	278
Protein	4 grams
Carbohydrates	33 grams
Fat	15 grams
Fiber	1 gram
Sugar	20 grams

For Recipe: Pumpkin Cream Cheese Muffins

9. Pumpkin Cinnamon Roll Cake

This soft pumpkin cake has ribbons of cinnamon sugar running through every slice. A simple vanilla glaze adds a sweet finish without hiding the pumpkin flavor.

Ingredients

2 cups all-purpose flour
1 cup pumpkin puree
¾ cup granulated sugar
½ cup melted butter
2 large eggs
½ cup milk
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ cup brown sugar
2 tablespoons melted butter
1 cup powdered sugar
2 tablespoons milk

Instructions

Heat the oven to 350°F.
Mix the flour, granulated sugar, baking powder, and cinnamon.
Add the pumpkin, butter, eggs, and milk.
Stir until smooth.
Pour the batter into a greased 9-inch square pan.
Mix the brown sugar with 2 tablespoons of melted butter.
Spoon the mixture over the batter.
Swirl gently with a knife.
Bake for 32 minutes.
Mix the powdered sugar and milk.
Drizzle the glaze over the cooled cake.

Nutrient	Amount per serving
Calories	298
Protein	4 grams
Carbohydrates	48 grams
Fat	11 grams
Fiber	1 gram
Sugar	31 grams

For Recipe: Pumpkin Cinnamon Roll Cake

10. Pumpkin Bread Pudding

Soft bread soaks up pumpkin custard, cinnamon, and vanilla for a warm spoon dessert. The top turns lightly golden while the center stays rich and tender.

Ingredients

6 cups cubed brioche bread
1 cup pumpkin puree
2 cups milk
3 large eggs
¾ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ cup melted butter

Instructions

Heat the oven to 350°F.
Place the bread cubes in a greased baking dish.
Whisk the pumpkin, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, cloves, and butter.
Pour the mixture over the bread.
Press the bread gently into the custard.
Let it rest for 10 minutes.
Bake for 40 minutes.
Serve warm.

Nutrient	Amount per serving
Calories	312
Protein	8 grams
Carbohydrates	46 grams
Fat	11 grams
Fiber	2 grams
Sugar	25 grams

For Recipe: Pumpkin Bread Pudding

11. Pumpkin Tiramisu Cups

Pumpkin and mascarpone turn classic tiramisu into a creamy fall dessert. Coffee-soaked ladyfingers add a bold flavor that balances the sweet pumpkin filling.

Ingredients

1 cup pumpkin puree
8 ounces mascarpone cheese
1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 cup brewed coffee, cooled
24 ladyfinger cookies
2 tablespoons cocoa powder

Instructions

Beat the mascarpone, pumpkin, powdered sugar, vanilla, and cinnamon.
Whip the heavy cream until soft peaks form.
Fold the whipped cream into the pumpkin mixture.
Dip each ladyfinger briefly in coffee.
Layer the cookies and pumpkin cream in serving cups.
Repeat the layers.
Chill for 2 hours.
Dust with cocoa powder before serving.

Nutrient	Amount per serving
Calories	338
Protein	6 grams
Carbohydrates	32 grams
Fat	22 grams
Fiber	1 gram
Sugar	19 grams

For Recipe: Pumpkin Tiramisu Cups

12. Pumpkin Crumb Cake

A buttery cinnamon crumb topping sits over soft pumpkin cake. Each slice has a tender center and crisp sweet topping.

Ingredients

2 cups all purpose flour
1 cup pumpkin puree
¾ cup granulated sugar
½ cup melted butter
2 large eggs
½ cup milk
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ cup brown sugar
½ cup all purpose flour
4 tablespoons softened butter

Instructions

Heat the oven to 350°F.
Mix 2 cups of flour, granulated sugar, baking powder, and cinnamon.
Add the pumpkin, melted butter, eggs, and milk.
Stir until smooth.
Spread the batter into a greased 9-inch square pan.
Mix the brown sugar, ½ cup flour, and softened butter.
Crumble the topping over the batter.
Bake for 35 minutes.
Cool slightly before slicing.

Nutrient	Amount per serving
Calories	314
Protein	4 grams
Carbohydrates	46 grams
Fat	13 grams
Fiber	2 grams
Sugar	25 grams

For Recipe: Pumpkin Crumb Cake

13. Pumpkin Pudding

This smooth pumpkin pudding tastes creamy, gently spiced, and rich without requiring baking. It works well as a simple make ahead dessert.

Ingredients

1 cup pumpkin puree
2 cups whole milk
½ cup brown sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons butter

Instructions

Whisk the milk, brown sugar, and cornstarch in a saucepan.
Cook over medium heat while stirring.
Add the pumpkin, cinnamon, and nutmeg.
Continue stirring until thick.
Remove from the heat.
Stir in the vanilla and butter.
Divide into serving cups.
Chill for 2 hours.

Nutrient	Amount per serving
Calories	214
Protein	5 grams
Carbohydrates	35 grams
Fat	7 grams
Fiber	2 grams
Sugar	25 grams

For Recipe: Pumpkin Pudding

14. Pumpkin Whoopie Pies

Soft pumpkin cakes sandwich a creamy cream cheese filling. Their tender texture and warm spice make them a fun handheld fall dessert.

Ingredients

2 cups all purpose flour
1 cup pumpkin puree
1 cup brown sugar
½ cup vegetable oil
2 large eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
8 ounces cream cheese
½ cup softened butter
1 ½ cups powdered sugar

Instructions

Heat the oven to 350°F.
Mix the flour, baking soda, cinnamon, and ginger.
Whisk the pumpkin, brown sugar, oil, and eggs.
Stir in the dry ingredients.
Spoon rounds of batter onto lined baking sheets.
Bake for 11 minutes.
Cool completely.
Beat the cream cheese, butter, and powdered sugar.
Spread filling between two cakes.
Repeat with the remaining cakes.

Nutrient	Amount per serving
Calories	322
Protein	4 grams
Carbohydrates	42 grams
Fat	16 grams
Fiber	1 gram
Sugar	28 grams

For Recipe: Pumpkin Whoopie Pies

15. Pumpkin Rice Pudding

Creamy rice pudding gets a fall update with pumpkin, cinnamon, and nutmeg. The soft rice gives each spoonful a comforting texture.

Ingredients

2 cups cooked white rice
1 cup pumpkin puree
2 cups whole milk
½ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup raisins

Instructions

Add the rice, pumpkin, milk, brown sugar, cinnamon, and nutmeg to a saucepan.
Cook over medium heat.
Stir often for 15 minutes.
Add the raisins.
Cook for 3 more minutes.
Remove from the heat.
Stir in the vanilla.
Serve warm or chilled.

Nutrient	Amount per serving
Calories	248
Protein	5 grams
Carbohydrates	49 grams
Fat	4 grams
Fiber	2 grams
Sugar	27 grams

For Recipe: Pumpkin Rice Pudding

16. Pumpkin Cinnamon Bread

This moist pumpkin loaf carries a warm cinnamon flavor in every slice. A cinnamon sugar topping creates a lightly crisp crust.

Ingredients

2 cups all-purpose flour
1 cup pumpkin puree
¾ cup brown sugar
½ cup granulated sugar
½ cup vegetable oil
2 large eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons granulated sugar
½ teaspoon ground cinnamon

Instructions

Heat the oven to 350°F.
Mix the flour, baking soda, cinnamon, and nutmeg.
Whisk the pumpkin, brown sugar, granulated sugar, oil, and eggs.
Add the dry ingredients.
Pour the batter into a greased loaf pan.
Mix 2 tablespoons of sugar with ½ teaspoon of cinnamon.
Sprinkle it over the batter.
Bake for 55 minutes.
Cool before slicing.

Nutrient	Amount per serving
Calories	252
Protein	3 grams
Carbohydrates	38 grams
Fat	10 grams
Fiber	1 gram
Sugar	23 grams

For Recipe: Pumpkin Cinnamon Bread

17. Pumpkin Mousse

This light pumpkin mousse is creamy, airy, and full of warm spice. It takes little work and looks lovely served in small dessert glasses.

Ingredients

1 cup pumpkin puree
8 ounces of cream cheese
¾ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups heavy cream

Instructions

Beat the cream cheese until smooth.
Add the pumpkin, powdered sugar, vanilla, cinnamon, and nutmeg.
Beat until creamy.
Whip the heavy cream in a separate bowl.
Fold the whipped cream into the pumpkin mixture.
Spoon into serving glasses.
Chill for 2 hours.

Nutrient	Amount per serving
Calories	318
Protein	4 grams
Carbohydrates	23 grams
Fat	24 grams
Fiber	1 gram
Sugar	20 grams

For Recipe: Pumpkin Mousse

18. Pumpkin Oatmeal Cookies

Rolled oats give these pumpkin cookies a chewy texture and hearty flavor. Cinnamon and brown sugar make them warm and sweet without being too rich.

Ingredients

1 ½ cups all purpose flour
2 cups rolled oats
1 cup pumpkin puree
¾ cup brown sugar
½ cup softened butter
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ cup raisins

Instructions

Heat the oven to 350°F.
Beat the butter and brown sugar.
Add the pumpkin, egg, and vanilla.
Stir in the flour, oats, baking soda, and cinnamon.
Fold in the raisins.
Drop spoonfuls onto a lined baking sheet.
Bake for 12 minutes.
Cool for 5 minutes before moving.

Nutrient	Amount per serving
Calories	154
Protein	3 grams
Carbohydrates	25 grams
Fat	5 grams
Fiber	2 grams
Sugar	12 grams

For Recipe: Pumpkin Oatmeal Cookies

19. Pumpkin Caramel Parfaits

Layers of pumpkin cream, crushed cookies, and caramel make this dessert rich and easy to assemble. Each spoonful has creamy, crunchy, and sweet elements.

Ingredients

1 cup pumpkin puree
8 ounces cream cheese
½ cup powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup whipped cream
1 cup crushed graham crackers
½ cup caramel sauce

Instructions

Beat the cream cheese, pumpkin, powdered sugar, cinnamon, and vanilla.
Fold in the whipped cream.
Spoon crushed graham crackers into serving glasses.
Add a layer of pumpkin cream.
Drizzle with caramel.
Repeat the layers.
Chill for 1 hour before serving.

Nutrient	Amount per serving
Calories	334
Protein	5 grams
Carbohydrates	43 grams
Fat	17 grams
Fiber	2 grams
Sugar	30 grams

For Recipe: Pumpkin Caramel Parfaits

20. Pumpkin Coffee Cake

Soft pumpkin cake sits under a buttery cinnamon crumb topping. It tastes rich enough for dessert while still working well with morning coffee.

Ingredients

2 cups all purpose flour
1 cup pumpkin puree
¾ cup granulated sugar
½ cup melted butter
2 large eggs
½ cup milk
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ cup brown sugar
½ cup all-purpose flour
4 tablespoons butter

Instructions

Heat the oven to 350°F.
Mix 2 cups of flour, sugar, baking powder, and cinnamon.
Add the pumpkin, melted butter, eggs, and milk.
Stir until smooth.
Spread the batter into a greased baking pan.
Mix the brown sugar, ½ cup flour, and 4 tablespoons butter.
Crumble the topping over the batter.
Bake for 35 minutes.

Nutrient	Amount per serving
Calories	306
Protein	4 grams
Carbohydrates	44 grams
Fat	13 grams
Fiber	1 gram
Sugar	24 grams

For Recipe: Pumpkin Coffee Cake

21. Pumpkin Fudge

Pumpkin puree and white chocolate create soft, rich fudge with warm spice flavor. Small squares make an easy treat for fall parties or gift boxes.

Ingredients

3 cups white chocolate chips
1 cup sweetened condensed milk
½ cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt

Instructions

Line an 8-inch square pan with parchment paper.
Add the white chocolate and condensed milk to a saucepan.
Heat over low heat.
Stir until smooth.
Add the pumpkin, vanilla, cinnamon, nutmeg, and salt.
Stir until combined.
Spread the mixture into the pan.
Chill for 4 hours.
Cut into small squares.

Nutrient	Amount per serving
Calories	176
Protein	2 grams
Carbohydrates	27 grams
Fat	7 grams
Fiber	0 grams
Sugar	25 grams

For Recipe: Pumpkin Fudge

22. Pumpkin Chocolate Truffles

Pumpkin, cream cheese, cookie crumbs, and chocolate make these small treats rich and smooth. They need no baking and work well for parties.

Ingredients

1 cup pumpkin puree
8 ounces cream cheese
2 cups crushed vanilla cookies
½ cup powdered sugar
1 teaspoon ground cinnamon
12 ounces semisweet chocolate
1 tablespoon coconut oil

Instructions

Beat the pumpkin and cream cheese until smooth.
Add the cookie crumbs, powdered sugar, and cinnamon.
Mix until thick.
Chill for 1 hour.
Roll the mixture into small balls.
Melt the chocolate with coconut oil.
Dip each ball into the chocolate.
Place on parchment paper.
Chill until firm.

Nutrient	Amount per serving
Calories	168
Protein	2 grams
Carbohydrates	21 grams
Fat	9 grams
Fiber	1 gram
Sugar	15 grams

For Recipe: Pumpkin Chocolate Truffles

23. Pumpkin Pecan Bars

Pumpkin filling sits over a buttery crust and beneath a crisp pecan topping. The mix of creamy pumpkin and toasted nuts gives each bar plenty of texture.

Ingredients

1 ½ cups all purpose flour
½ cup softened butter
¼ cup granulated sugar
1 cup pumpkin puree
¾ cup brown sugar
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup chopped pecans
¼ cup maple syrup

Instructions

Heat the oven to 350°F.
Mix the flour, butter, and granulated sugar.
Press into a lined 9 inch square pan.
Bake for 10 minutes.
Whisk the pumpkin, brown sugar, eggs, cinnamon, and ginger.
Pour over the crust.
Mix the pecans and maple syrup.
Sprinkle over the filling.
Bake for 30 minutes.
Cool before slicing.

Nutrient	Amount per serving
Calories	286
Protein	4 grams
Carbohydrates	34 grams
Fat	16 grams
Fiber	2 grams
Sugar	21 grams

For Recipe: Pumpkin Pecan Bars

24. Pumpkin Icebox Cake

Layers of pumpkin cream and graham crackers soften into a cake like dessert after chilling. It is creamy, simple, and easy to prepare ahead.

Ingredients

1 cup pumpkin puree
8 ounces cream cheese
½ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 cups whipped cream
18 graham cracker sheets

Instructions

Beat the cream cheese until smooth.
Add the pumpkin, powdered sugar, vanilla, and cinnamon.
Fold in the whipped cream.
Place a layer of graham crackers in a loaf pan.
Spread pumpkin cream over the crackers.
Repeat the layers.
Cover the pan.
Chill for 6 hours.
Slice and serve cold.

Nutrient	Amount per serving
Calories	296
Protein	5 grams
Carbohydrates	34 grams
Fat	17 grams
Fiber	1 gram
Sugar	19 grams

For Recipe: Pumpkin Icebox Cake

25. Pumpkin Maple Cookies

Pumpkin and maple syrup give these cookies a soft texture and deep autumn sweetness. Cinnamon adds a warm finish that pairs well with the maple flavor.

Ingredients

2 cups all purpose flour
¾ cup pumpkin puree
½ cup brown sugar
⅓ cup maple syrup
½ cup softened butter
1 large egg
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon vanilla extract

Instructions

Heat the oven to 350°F.
Beat the butter and brown sugar.
Add the pumpkin, maple syrup, egg, and vanilla.
Stir in the flour, baking soda, and cinnamon.
Drop spoonfuls onto a lined baking sheet.
Bake for 11 minutes.
Cool for 5 minutes before moving.

Nutrient	Amount per serving
Calories	148
Protein	2 grams
Carbohydrates	23 grams
Fat	5 grams
Fiber	1 gram
Sugar	12 grams

For Recipe: Pumpkin Maple Cookies

26. Pumpkin Custard

This baked custard is smooth, creamy, and lightly spiced. It gives you classic pumpkin flavor without using a crust.

Ingredients

1 cup pumpkin puree
2 cups whole milk
3 large eggs
½ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger

Instructions

Heat the oven to 325°F.
Whisk the eggs and brown sugar.
Add the pumpkin, milk, vanilla, cinnamon, nutmeg, and ginger.
Divide the mixture among six ramekins.
Place the ramekins in a baking dish.
Add hot water halfway up the sides.
Bake for 40 minutes.
Cool before serving.

Nutrient	Amount per serving
Calories	188
Protein	7 grams
Carbohydrates	28 grams
Fat	6 grams
Fiber	2 grams
Sugar	23 grams

For Recipe: Pumpkin Custard

27. Pumpkin Apple Crisp

Sweet apples and pumpkin bake beneath a buttery oat topping. Cinnamon ties the fruit and pumpkin together into a warm spoon dessert.

Ingredients

3 cups peeled sliced apples
1 cup pumpkin puree
½ cup brown sugar
1 teaspoon ground cinnamon
1 cup rolled oats
½ cup all purpose flour
½ cup brown sugar
½ cup softened butter
¼ teaspoon ground nutmeg

Instructions

Heat the oven to 350°F.
Mix the apples, pumpkin, ½ cup brown sugar, cinnamon, and nutmeg.
Spread the mixture in a greased baking dish.
Mix the oats, flour, remaining brown sugar, and butter.
Crumble the topping over the fruit.
Bake for 35 minutes.
Cool for 10 minutes before serving.

Nutrient	Amount per serving
Calories	284
Protein	3 grams
Carbohydrates	46 grams
Fat	11 grams
Fiber	4 grams
Sugar	29 grams

For Recipe: Pumpkin Apple Crisp

28. Pumpkin Coconut Macaroons

Coconut and pumpkin create chewy little cookies with warm cinnamon flavor. Their crisp edges and soft centers make them easy to serve at fall gatherings.

Ingredients

3 cups sweetened shredded coconut
¾ cup pumpkin puree
½ cup sweetened condensed milk
2 large egg whites
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Instructions

Heat the oven to 325°F.
Mix the coconut, pumpkin, condensed milk, vanilla, and cinnamon.
Beat the egg whites until soft peaks form.
Fold the egg whites into the coconut mixture.
Spoon small mounds onto a lined baking sheet.
Bake for 20 minutes.
Cool completely before serving.

Nutrient	Amount per serving
Calories	132
Protein	2 grams
Carbohydrates	17 grams
Fat	7 grams
Fiber	2 grams
Sugar	14 grams

For Recipe: Pumpkin Coconut Macaroons

29. Pumpkin Chocolate Swirl Cake

Chocolate batter and pumpkin batter swirl together in this moist fall cake. Each slice has a mix of cocoa richness and warm pumpkin spice.

Ingredients

2 cups all purpose flour
1 cup pumpkin puree
1 cup granulated sugar
½ cup vegetable oil
2 large eggs
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ cup unsweetened cocoa powder
½ cup milk
1 teaspoon vanilla extract

Instructions

Heat the oven to 350°F.
Mix the flour, sugar, baking powder, and cinnamon.
Add the pumpkin, oil, eggs, milk, and vanilla.
Stir until smooth.
Transfer 1 cup of batter to another bowl.
Stir the cocoa powder into that portion.
Spoon both batters into a greased cake pan.
Swirl gently with a knife.
Bake for 35 minutes.

Nutrient	Amount per serving
Calories	254
Protein	4 grams
Carbohydrates	38 grams
Fat	10 grams
Fiber	2 grams
Sugar	21 grams

For Recipe: Pumpkin Chocolate Swirl Cake

30. Pumpkin Cheesecake Dip

This creamy dip combines pumpkin, cream cheese, and warm spice in minutes. Serve it with apple slices, graham crackers, or vanilla wafers.

Ingredients

1 cup pumpkin puree
8 ounces of cream cheese
¾ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup whipped cream

Instructions

Beat the cream cheese until smooth.
Add the pumpkin and powdered sugar.
Mix in the vanilla, cinnamon, and nutmeg.
Fold in the whipped cream.
Spoon into a serving bowl.
Chill for 1 hour.
Serve cold.

Nutrient	Amount per serving
Calories	224
Protein	3 grams
Carbohydrates	22 grams
Fat	14 grams
Fiber	1 gram
Sugar	19 grams

For Recipe: Pumpkin Cheesecake Dip

31. Pumpkin Streusel Cheesecake

Creamy pumpkin cheesecake sits over a crisp graham crust and beneath a buttery cinnamon streusel. It is rich, spiced, and made for special fall gatherings.

Ingredients

2 cups graham cracker crumbs
½ cup melted butter
16 ounces cream cheese
1 cup pumpkin puree
¾ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup all-purpose flour
½ cup brown sugar
4 tablespoons softened butter

Instructions

Heat the oven to 350°F.
Mix the graham cracker crumbs and melted butter.
Press into a 9-inch springform pan.
Beat the cream cheese and ¾ cup brown sugar.
Add the pumpkin, eggs, vanilla, and cinnamon.
Pour the filling over the crust.
Mix the flour, ½ cup brown sugar, and softened butter.
Crumble the mixture over the filling.
Bake for 50 minutes.
Cool completely.
Chill for 4 hours before slicing.

Nutrient	Amount per serving
Calories	368
Protein	6 grams
Carbohydrates	42 grams
Fat	21 grams
Fiber	1 gram
Sugar	29 grams

For Recipe: Pumpkin Streusel Cheesecake