Is it just me, or do you start craving pumpkin anything as soon as you see that first orange leaf hit the ground?
I know I’m in the kitchen pulling out the cinnamon and canned pumpkin, getting ready for some delicious desserts!
And I may have created monsters out of the girls because they start asking for pumpkin everything.
Cookies, muffins, you name it.
So, if you’re like me, I know you’ll love these pumpkin desserts.
They’re my go-to and I’m sure you’ll find a few favorites!
1. Homemade Pumpkin Pie
Start with a store-bought crust or make your own if you’re feeling ambitious (here’s my fave recipe!).
Whisk together canned pumpkin, eggs, sugar, evaporated milk, and pumpkin pie spice.
Pour into the crust and bake at 425°F for 15 minutes, then lower to 350°F and bake for another 40–50.
Let it cool completely before slicing or it’ll fall apart like my middle kid’s slime project.
Top with whipped cream straight from the can because we’re not fancy here.
2. Pumpkin Cream Cheese Muffins
I thought pulling these off would be super hard, so I was surprised when they…well…weren’t.
To make pumpkin cream cheese muffins, mix up a basic pumpkin muffin batter with flour, sugar, eggs, oil, canned pumpkin, and pumpkin spice.
Spoon half the batter into lined muffin tins, add a dollop of sweetened cream cheese (just cream cheese and powdered sugar), then cover with more batter.
Bake at 350°F for about 20 minutes until puffed and golden.
Use a cookie scoop so it’s less messy and kind of fun.
Let them cool in the pan for a bit before popping out.
3. Pumpkin Cinnamon Rolls
For these pumpkin cinnamon rolls you can use canned crescent dough or thawed frozen bread dough if you’re short on time.
(Or if you want to go full from-scratch, I have a gooey and sticky recipe here!)
Roll it out, spread with a mixture of pumpkin puree, brown sugar, and pumpkin spice, then roll it up and slice into spirals.
Pop into a greased baking dish and bake at 375°F until golden and puffy, around 20–25 minutes.
Whip up a quick glaze with powdered sugar and a splash of milk, and drizzle while they’re still warm.
4. Pumpkin Pancakes
Make some pumpkin pancake batter and stir in a scoop of canned pumpkin and some pumpkin spice.
Pour into a mini muffin tin and bake at 350°F for about 12–15 minutes until golden and puffed.
I throw in mini chocolate chips or chopped pecans sometimes.
These are perfect for school mornings when everyone’s running in different directions.
Serve with syrup for dipping or pack them in lunchboxes.
5. Pumpkin Bars With Cream Cheese Frosting
Whisk together eggs, sugar, oil, canned pumpkin, and vanilla, then stir in flour, baking soda, and pumpkin spice.
Pour into a greased 9×13 and bake at 350°F for 25–30 minutes.
Cool completely before frosting with a thick layer of cream cheese icing (just beat butter, cream cheese, powdered sugar, and a splash of vanilla).
Pro tip: these cut better if you chill them first.
Store in the fridge and hide a few squares for yourself.
6. Pumpkin Chocolate Chip Cookies
Cream together butter and sugar, then add canned pumpkin, egg, and vanilla.
Mix in flour, baking soda, pumpkin spice, and salt, then fold in a whole lot of chocolate chips.
The dough’s a little sticky so try chiling it for 30 minutes before scooping.
Bake at 350°F for about 10–12 minutes until set around the edges but soft in the middle.
Let them sit on the tray a few minutes or they’ll fall apart on you.
7. No-Bake Pumpkin Cheesecake Cups
I know I said I love the smell of fall baking, but sometimes you just want to throw something together without using the oven.
Beat cream cheese, canned pumpkin, powdered sugar, and pumpkin pie spice until smooth and creamy.
Fold in whipped topping (Cool Whip works, no shame).
Layer with crushed graham crackers or gingersnaps in little cups or jars.
Chill for a few hours before serving with a dollop of whipped cream and maybe a sprinkle of cinnamon.
8. Pumpkin Bread With Streusel Topping
Make a basic pumpkin bread batter with flour, sugar, eggs, oil, canned pumpkin, and pumpkin pie spice.
Pour into a greased loaf pan and top with a quick streusel (butter, brown sugar, cinnamon, and flour mixed with a fork until crumbly).
Bake at 350°F for about an hour, maybe a little more.
Check with a toothpick near the center (if it comes out clean, it’s done).
I cover it with foil halfway through so the top doesn’t burn.
Let it cool before slicing or it’ll crumble all over the place.
9. Pumpkin Spice Rice Krispie Treats
Melt butter and mini marshmallows in a big pot, then stir in a spoonful of canned pumpkin and pumpkin spice.
Quickly mix in Rice Krispies and press into a greased pan.
Let them cool a little before cutting (I usually forget and end up with gooey edges).
I’ve also tossed in white chocolate chips once and it was so good.
Keep a wet spatula nearby to press it down easier without sticking.
10. Pumpkin Snickerdoodles
Cream butter and sugar, then mix in canned pumpkin, vanilla, and egg.
Stir in flour, cream of tartar, baking soda, pumpkin spice, and a pinch of salt.
Chill the dough for at least 30 minutes so it’s easier to roll.
Shape into balls, roll in cinnamon sugar, and bake at 350°F for 10–12 minutes until crackly on top.
11. Pumpkin Sheet Cake With Maple Glaze
Mix pumpkin puree, eggs, sugar, oil, and vanilla, then stir in flour, baking powder, and pumpkin spice.
Pour into a greased sheet pan and bake at 350°F for 25–30 minutes until it springs back when you touch the center.
While it cools, whisk together powdered sugar, maple syrup, and a splash of milk for the glaze.
Drizzle generously and let it soak in a bit before slicing.
And you can always make this as a coffee cake too!
12. Baked Pumpkin Donuts
Whisk together flour, baking powder, pumpkin spice, and salt. In another bowl, mix sugar, oil, eggs, canned pumpkin, and milk, then combine everything into a thick batter.
Spoon into greased donut pans (or use a zip-top bag with the corner snipped…messy but fun).
Bake at 350°F for about 12–14 minutes, then cool and dip in cinnamon sugar or a simple glaze.
If you have kiddos, let them do the dipping!
13. Pumpkin Pie Milkshake
Blend canned pumpkin, vanilla ice cream, milk, a dash of pumpkin spice, and a spoonful of brown sugar until smooth.
Add a bit of whipped cream and crushed graham crackers on top if you’re feeling cute.
The kids love these after school, especially with a straw and one of those sprinkle rims I swore I’d never do again.
You can make them dairy-free with almond milk and coconut ice cream too.
Freeze extra in popsicle molds for another day.
14. Pumpkin Cheesecake Dip With Graham Crackers
Beat cream cheese, canned pumpkin, powdered sugar, vanilla, and pumpkin spice until fluffy.
Toss in a spoonful of maple syrup too to make it feel fall-y.
Scoop into a bowl, top with a little cinnamon sugar, and serve with graham crackers, vanilla wafers, or apple slices.
It keeps well in the fridge for a couple days if nobody finds it.
Use an electric mixer or your arm will fall off.
15. Pumpkin Blondies
Melt butter and mix it with brown sugar, canned pumpkin, and vanilla.
Stir in flour, baking powder, salt, and pumpkin spice, then fold in white chocolate chips or chopped walnuts.
Spread into a greased 8×8 pan and bake at 350°F for 25–30 minutes until the edges look set.
They’ll still be soft in the middle so let them cool before cutting.
16. Pumpkin Pudding Cups
Whisk instant vanilla pudding mix with cold milk, then stir in a spoonful of canned pumpkin and pumpkin spice.
Let it chill until thickened, then layer with crushed graham crackers or gingersnaps.
Add some whipped cream on top and a little sprinkle of cinnamon (it makes it feel homemade even though it’s mostly not).
You can use chocolate pudding too if you’re in a mood.
Serve in tiny clear cups so they look fancier than they are.
17. Pumpkin Scones With Vanilla Glaze
Mix flour, sugar, baking powder, salt, and pumpkin spice in a bowl.
Cut in cold butter until it’s crumbly, then stir in canned pumpkin, an egg, and a splash of milk.
Shape into a circle, cut into wedges, and bake at 400°F for 15–18 minutes until golden.
Drizzle with a simple glaze made of powdered sugar, milk, and vanilla.
I freeze these and reheat in the toaster oven for quick breakfasts.
18. Pumpkin Chocolate Swirl Brownies
Make a box of brownie mix (or your favorite homemade one), then swirl in a mix of canned pumpkin, cream cheese, sugar, and pumpkin spice.
Drop spoonfuls over the batter and use a butter knife to swirl gently.
Bake as usual, maybe add 5 extra minutes depending on your oven.
Let it cool completely or they’ll fall apart when you cut them.
19. Pumpkin Waffles
To make pumpkin waffles, whisk together flour, baking powder, sugar, and pumpkin spice.
Mix some canned pumpkin, eggs, milk, and melted butter in a separate bowl, then combine the two.
Cook the batter in a waffle iron until crispy and golden.
Or you can use silicone waffle pans to make a bunch at once!
Serve them with syrup, whipped cream, and maybe a sprinkle of chopped pecans if you’re trying to impress anyone.
And these reheat great in the toaster the next day.
20. Pumpkin Apple Crisp
Toss sliced apples with cinnamon, sugar, and a bit of flour, then layer in a greased baking dish.
Mix canned pumpkin with a touch of maple syrup and spread over the apples like a cozy little blanket.
Top with oats, brown sugar, cinnamon, and melted butter for the crumble.
Bake at 375°F for about 35–40 minutes until bubbly and golden.
I serve it warm with vanilla ice cream!
21. Pumpkin Cream Cheese Roll
Beat eggs and sugar until fluffy, then stir in canned pumpkin and pumpkin spice.
Add flour and baking soda, spread the batter thin on a parchment-lined baking sheet, and bake at 375°F for about 13–15 minutes.
While it’s warm, roll it up gently with the parchment inside and let it cool rolled.
Unroll, spread with sweetened cream cheese filling, then roll it back up and chill before slicing.
22. Mini Pumpkin Pies (In Muffin Tins)
Cut store-bought pie crust into circles and press into a muffin tin.
Fill each with a spoonful of pumpkin pie filling (same as regular pie: pumpkin, eggs, sugar, milk, spice).
Bake at 350°F for 20–25 minutes until set and slightly puffed.
Cool before removing or they fall apart like my middle one’s cardboard science fair volcano.
A dollop of whipped cream on top makes them feel extra cute.
23. Pumpkin Ice Cream Sandwiches
Soften vanilla ice cream and mix with canned pumpkin, brown sugar, and pumpkin spice.
Spread between two chewy cookies (gingersnaps or oatmeal are so good here) and freeze until firm.
I wrap each one in wax paper and stack them in a big container to save space.
The kids like rolling the sides in mini chocolate chips!
Let them sit for a few minutes out of the freezer before biting or you’ll break a tooth.
24. Pumpkin Spice Mug Cake
Mix flour, sugar, pumpkin spice, baking powder, canned pumpkin, oil, and a splash of milk in a big mug.
Microwave for 1–2 minutes until set (just make sure to watch it because it puffs up fast!).
I always sprinkle a few chocolate chips on top before microwaving…which is not required, but highly encouraged.
Top with whipped cream or even cream cheese frosting if you’ve got it hanging around.
Let the mug cool before handing it to any kids.
25. Pumpkin Smores Cookies
Cream together butter, sugar, and canned pumpkin, then mix in eggs and vanilla.
Stir in flour, baking soda, pumpkin spice, and a pinch of salt, then fold in chocolate chips, crushed graham crackers, and mini marshmallows.
And scoop them big so the marshmallows get all gooey and toasted on top!
Bake at 350°F for about 10–12 minutes.
Let them cool on the tray so they don’t fall apart when you try to sneak one early.
26. Pumpkin Sugar Cookies With Frosting
Mix up a soft sugar cookie dough with butter, sugar, eggs, canned pumpkin, and flour.
Roll out, cut into shapes (or just blobs…nobody cares), and bake at 350°F for about 10–12 minutes.
Cool before frosting with a simple vanilla or cream cheese icing.
Store them in a container with wax paper between layers or the frosting smooshes.
27. Pumpkin Cake Mix Cookies
Combine one box of spice cake mix with canned pumpkin and a few chocolate chips.
Scoop onto parchment-lined baking sheets and bake at 350°F for about 12 minutes.
These are pillowy soft and smell amazing while they bake.
Let them cool on the tray a bit or they’ll stick.
28. Pumpkin Pie Crescent Rolls
Unroll a tube of crescent dough and add a spoonful of sweet pumpkin filling to each triangle.
Roll up carefully and place on a parchment-lined tray.
Bake at 375°F until golden, about 10–12 minutes.
I brush mine with a little melted butter and cinnamon sugar after baking to make them extra yummy.
Serve warm with coffee or milk, depending on your crowd.
29. Pumpkin Bread Pudding
Cube stale bread (I just use whatever’s left in the bag), and toss it in a greased dish.
Whisk together eggs, milk, canned pumpkin, sugar, and pumpkin spice, then pour over the bread and let it soak a few minutes.
Bake at 350°F for 40–45 minutes until puffed and golden.
Top with whipped cream or drizzle with maple syrup if you want to be extra.
30. Pumpkin Spice Latte Bark
Melt white chocolate chips and stir in a little canned pumpkin, pumpkin spice, and a tiny splash of instant coffee or espresso powder.
Spread onto a parchment-lined baking sheet and swirl with a knife if it’s not blending pretty.
Drizzle with some melted white chocolate.
Chill until firm, then break into pieces and pretend you’re only having one.
Store it in the fridge so it doesn’t get all soft on the counter.
So Many Yummy Pumpkin Desserts to Whip Up This Fall
I know fall gets busy fast but there’s something kind of grounding about stirring up a bowl of pumpkin batter while the oven preheats.
These recipes aren’t fussy or complicated, and most of them are pretty forgiving if you’ve got little helpers in the kitchen!
