20 Delicious Pumpkin Dessert Recipes Amazing

As the leaves turn golden and the air gets crisp, it’s time to embrace the cozy flavors of fall with our roundup of 20 Delicious Pumpkin Dessert Recipes. From creamy pies to spiced cookies, these treats are perfect for sharing (or not—we won’t judge!). Whether you’re a pumpkin spice enthusiast or just looking for some seasonal inspiration, get ready to bake your way through autumn’s favorite flavor. Let’s dive in!

Pumpkin Spice Latte Cheesecake

This Pumpkin Spice Latte Cheesecake combines the cozy flavors of fall with the creamy richness of cheesecake. Perfect for any season, it’s a must-try for coffee and dessert lovers alike.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 cup canned pumpkin puree
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 cup strong brewed coffee, cooled
• 1/2 cup heavy cream
• 1 tbsp powdered sugar

Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press firmly into the bottom of the pan.
3. Bake crust for 10 minutes. Cool on a wire rack.
4. Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, beating well after each.
5. Stir in pumpkin puree, flour, vanilla, and pumpkin pie spice until combined. Gently fold in cooled coffee.
6. Pour filling over crust. Smooth the top with a spatula.
7. Bake for 55-60 minutes until the center is almost set. Turn off oven; leave cheesecake inside with door slightly open for 1 hour.
8. Remove from oven. Cool completely on wire rack. Refrigerate for at least 4 hours.
9. Before serving, whip heavy cream and powdered sugar until stiff peaks form. Spread over cheesecake.

Silky smooth with a hint of coffee, this cheesecake pairs wonderfully with a drizzle of caramel. Serve chilled for the best texture.

Classic Pumpkin Pie

Fall brings cravings for warm, spiced desserts, and nothing hits the spot like a classic pumpkin pie. This recipe keeps it simple and delicious, perfect for any autumn gathering.

Ingredients

• 1 15-oz can pumpkin puree
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 large eggs
• 1 12-oz can evaporated milk
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat oven to 425°F.
2. In a large bowl, mix pumpkin puree, sugar, salt, cinnamon, ginger, and cloves until smooth.
3. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Gradually stir in evaporated milk until the mixture is homogenous.
5. Pour the filling into the unbaked pie crust, smoothing the top with a spatula.
6. Bake at 425°F for 15 minutes, then reduce temperature to 350°F and bake for 40-50 minutes, until a knife inserted near the center comes out clean.
7. Cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Key to perfection is not overmixing the filling to avoid bubbles. For a crisp crust, blind bake for 10 minutes before adding the filling. Serve slices with a dollop of whipped cream for an extra indulgent touch. The pie boasts a smooth, creamy texture with a perfect balance of sweet and spice.

Pumpkin Roll with Cream Cheese Filling

Pumpkin rolls bring the cozy flavors of fall to any table, with a creamy filling that balances the spiced cake perfectly.

Ingredients

• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• 1 cup powdered sugar
• 8 oz cream cheese, softened
• 6 tbsp unsalted butter, softened
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
2. Whisk flour, baking powder, pumpkin pie spice, and salt in a bowl. Set aside.
3. Beat eggs and granulated sugar in a large bowl until thick and pale, about 5 minutes.
4. Fold in pumpkin puree, then dry ingredients, until just combined.
5. Spread batter evenly in prepared pan. Bake for 13-15 minutes, until cake springs back when touched.
6. Lay a clean kitchen towel on a flat surface. Dust with powdered sugar.
7. Invert warm cake onto towel. Carefully peel off parchment paper.
8. Roll cake and towel together from the short end. Cool completely on a wire rack.
9. Beat cream cheese, butter, powdered sugar, and vanilla until smooth for the filling.
10. Unroll cake, spread filling evenly, then re-roll without the towel.
11. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.

Moist and spiced, this pumpkin roll slices beautifully, revealing a swirl of creamy filling. Serve chilled with a dusting of powdered sugar for an elegant touch.

Pumpkin Chocolate Chip Cookies

Delightfully soft and spiced, these pumpkin chocolate chip cookies blend autumn flavors with sweet chocolate. Perfect for a cozy treat any time of year.

Ingredients

• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 large egg
• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp milk
• 1 tbsp vanilla extract
• 2 cups semisweet chocolate chips

Instructions

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. Combine pumpkin puree, sugar, vegetable oil, and egg in a large bowl. Mix until smooth.
3. In a separate bowl, whisk together flour, baking powder, cinnamon, salt, and baking soda.
4. Dissolve baking soda in milk; add to wet ingredients along with vanilla extract.
5. Gradually mix dry ingredients into wet ingredients until just combined. Tip: Overmixing leads to tough cookies.
6. Fold in chocolate chips evenly throughout the dough.
7. Drop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, or until edges are lightly browned. Tip: Cookies will look soft but firm up as they cool.
9. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks. Tip: Use a thin spatula to prevent breaking.

Amazingly moist with a cake-like texture, these cookies are packed with warm spices and melty chocolate. Serve slightly warm with a glass of cold milk for the ultimate comfort snack.

Pumpkin Bread Pudding

Oven-baked Pumpkin Bread Pudding transforms stale bread into a cozy, spiced dessert. Perfect for fall, it’s rich, custardy, and effortlessly delicious.

Ingredients

– 4 cups cubed stale bread
– 2 cups whole milk
– 1 cup canned pumpkin puree
– 3/4 cup granulated sugar
– 2 large eggs
– 1 tbsp vanilla extract
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/4 tsp salt
– 1/2 cup chopped pecans
– 2 tbsp unsalted butter, melted

Instructions

1. Preheat oven to 350°F. Grease a 9×13 inch baking dish with butter.
2. In a large bowl, whisk together milk, pumpkin puree, sugar, eggs, vanilla, cinnamon, nutmeg, cloves, and salt until smooth.
3. Add bread cubes to the bowl, pressing down to ensure they’re fully submerged in the custard. Let sit for 15 minutes to absorb.
4. Fold in chopped pecans gently to distribute evenly without breaking the bread.
5. Pour mixture into the prepared baking dish. Drizzle melted butter over the top.
6. Bake for 45-50 minutes, until the top is golden and the center is set but slightly jiggly.
7. Cool for 10 minutes before serving. This allows the custard to set further for cleaner slices.
Pumpkin Bread Pudding emerges from the oven with a crispy top and soft, spiced interior. Serve warm with a scoop of vanilla ice cream for a decadent twist.

Pumpkin Creme Brulee

Surprisingly simple yet decadent, Pumpkin Creme Brulee combines classic dessert techniques with seasonal flavors. Perfect for fall gatherings or a cozy night in.

Ingredients

• 1 cup heavy cream
• 1/2 cup pumpkin puree
• 1/4 cup granulated sugar
• 3 large egg yolks
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 2 tbsp granulated sugar (for topping)

Instructions

1. Preheat oven to 325°F. Place four ramekins in a large baking dish.
2. In a medium saucepan, heat 1 cup heavy cream over medium heat until it begins to simmer. Remove from heat immediately.
3. In a bowl, whisk together 1/2 cup pumpkin puree, 1/4 cup granulated sugar, 3 large egg yolks, 1/2 tsp vanilla extract, 1/4 tsp ground cinnamon, and 1/8 tsp ground nutmeg until smooth.
4. Slowly pour the warm cream into the pumpkin mixture, whisking constantly to prevent curdling.
5. Divide the mixture evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
6. Bake for 30-35 minutes, or until the edges are set but the center is slightly jiggly.
7. Remove ramekins from the water bath and cool to room temperature. Refrigerate for at least 2 hours, or overnight.
8. Before serving, sprinkle 2 tbsp granulated sugar evenly over the tops of the custards. Use a kitchen torch to caramelize the sugar until golden and bubbly.

Notably creamy with a crisp sugar top, this dessert pairs well with a dollop of whipped cream or a sprinkle of extra cinnamon. Serve immediately after caramelizing for the best texture contrast.

Pumpkin Dumpkin Cake

Let’s dive straight into making this effortlessly delicious Pumpkin Dumpkin Cake, a perfect blend of simplicity and flavor.

Ingredients

• 1 box yellow cake mix
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat oven to 350°F. Grease a 9×13 inch baking dish.
2. In a large bowl, combine cake mix, pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and cloves. Mix until smooth.
3. Pour the batter into the prepared baking dish. Tip: Use a spatula to evenly spread the batter.
4. Drizzle melted butter over the batter. Tip: Tilt the dish to ensure even coverage.
5. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Tip: Check at 45 minutes to avoid overbaking.
6. Let the cake cool in the dish for 10 minutes before serving.

Kindly note, this cake boasts a moist, dense texture with a rich pumpkin spice flavor. Serve warm with a scoop of vanilla ice cream for an indulgent twist.

Pumpkin Pecan Streusel Muffins

These Pumpkin Pecan Streusel Muffins combine the warmth of pumpkin spice with the crunch of pecans for a perfect fall treat.

Ingredients

• 1.5 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 0.5 tsp salt
• 1 cup pumpkin puree
• 0.5 cup granulated sugar
• 0.5 cup brown sugar
• 0.5 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 0.5 cup chopped pecans
• 0.25 cup all-purpose flour
• 0.25 cup brown sugar
• 2 tbsp cold unsalted butter
• 0.5 tsp ground cinnamon

Instructions

1. Preheat oven to 375°F. Line a muffin tin with paper liners.
2. In a large bowl, whisk together 1.5 cups flour, baking soda, 1 tsp cinnamon, and salt.
3. In another bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Tip: Do not overmix to keep muffins tender.
5. Divide batter evenly among muffin cups, filling each 3/4 full.
6. For the streusel, combine 0.25 cup flour, 0.25 cup brown sugar, 0.5 tsp cinnamon, and butter in a small bowl. Use your fingers to mix until crumbly. Stir in pecans.
7. Sprinkle streusel over each muffin. Tip: Press lightly to adhere.
8. Bake for 20-22 minutes, or until a toothpick inserted comes out clean. Tip: Rotate pan halfway for even baking.
9. Cool in pan for 5 minutes, then transfer to a wire rack.

Serve warm for a gooey center or at room temperature to highlight the streusel crunch. Pair with coffee for a cozy morning.

Pumpkin Tiramisu

Venture into the cozy flavors of fall with this Pumpkin Tiramisu. It’s a creamy, spiced twist on the classic Italian dessert, perfect for holiday gatherings or a sweet autumn treat.

Ingredients

• 1 1/2 cups pumpkin puree
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup heavy cream
• 8 oz mascarpone cheese
• 24 ladyfingers
• 1 cup strong brewed coffee, cooled
• 2 tbsp cocoa powder

Instructions

1. In a large bowl, whisk together pumpkin puree, sugar, cinnamon, nutmeg, and cloves until smooth.
2. In another bowl, beat heavy cream until stiff peaks form. Gently fold in mascarpone cheese.
3. Combine the pumpkin mixture with the cream mixture until fully incorporated.
4. Quickly dip each ladyfinger into the cooled coffee and layer them in the bottom of a 9×13 inch dish.
5. Spread half of the pumpkin cream mixture over the ladyfingers.
6. Repeat with another layer of dipped ladyfingers and the remaining pumpkin cream.
7. Dust the top with cocoa powder using a fine mesh sieve for an even coating.
8. Cover and refrigerate for at least 4 hours, or overnight, to allow flavors to meld.

Now, savor the layers of spiced pumpkin and creamy mascarpone, perfectly balanced with the coffee-soaked ladyfingers. For an extra touch, serve with a sprinkle of cinnamon or whipped cream on top.

Pumpkin Flan

Fall brings the perfect time to enjoy Pumpkin Flan, a creamy dessert with a seasonal twist. Follow these steps for a flawless result.

Ingredients

• 1 cup granulated sugar
• 4 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Preheat oven to 350°F.
2. Heat 1 cup granulated sugar in a saucepan over medium heat until melted and golden, about 10 minutes. Tip: Swirl the pan for even melting.
3. Quickly pour caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Tip: Work fast as caramel hardens quickly.
4. In a blender, combine eggs, condensed milk, evaporated milk, pumpkin puree, vanilla, cinnamon, and nutmeg. Blend until smooth.
5. Pour mixture over caramel in the baking dish.
6. Place dish in a larger roasting pan. Fill roasting pan with hot water until halfway up the sides of the baking dish. Tip: This water bath ensures even cooking.
7. Bake for 50 minutes or until set but still slightly jiggly in the center.
8. Remove from oven and water bath. Cool to room temperature, then refrigerate for at least 4 hours.
9. To serve, run a knife around the edge of the dish. Invert onto a serving plate.

Ultra-smooth Pumpkin Flan pairs caramel sweetness with spiced pumpkin richness. Serve chilled with a dollop of whipped cream for extra decadence.

Pumpkin Whoopie Pies

You won’t believe how easy these Pumpkin Whoopie Pies are to make, perfect for fall gatherings or a sweet treat any time of year.

Ingredients

– 2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened
– 1 1/4 cups granulated sugar
– 2 large eggs
– 1 cup pumpkin puree
– 1 tsp vanilla extract
– 1/2 cup milk
– 4 oz cream cheese, softened
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt in a bowl.
3. In another bowl, beat 1/2 cup butter and granulated sugar until light and fluffy. Tip: Scrape the bowl sides for even mixing.
4. Add eggs one at a time to the butter mixture, beating well after each.
5. Mix in pumpkin puree and 1 tsp vanilla extract until combined.
6. Alternately add dry ingredients and milk to the wet ingredients, starting and ending with dry ingredients. Tip: Do not overmix to keep pies tender.
7. Drop tablespoonfuls of dough onto prepared sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes until edges are lightly browned. Tip: Let cool on sheets for 5 minutes before transferring to a wire rack.
9. For filling, beat cream cheese and 1/4 cup butter until smooth. Gradually add powdered sugar and 1 tsp vanilla, beating until fluffy.
10. Spread filling on flat side of half the cookies; top with remaining cookies.

Unbelievably soft and moist, these whoopie pies pair perfectly with a glass of cold milk. For a festive twist, sprinkle the edges with cinnamon sugar before serving.

Pumpkin Gingerbread Trifle

Vividly spiced and wonderfully layered, this Pumpkin Gingerbread Trifle combines the warmth of gingerbread with the creamy richness of pumpkin. Perfect for fall gatherings, it’s a make-ahead dessert that only gets better with time.

Ingredients

– 1 box gingerbread mix
– 1 cup water
– 1/2 cup vegetable oil
– 1 egg
– 2 cups canned pumpkin puree
– 1/2 cup granulated sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground cloves
– 2 cups heavy cream
– 1/4 cup powdered sugar
– 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×13 inch baking pan.
2. In a large bowl, combine gingerbread mix, water, oil, and egg. Mix until smooth.
3. Pour batter into prepared pan. Bake for 25 minutes or until a toothpick inserted comes out clean. Cool completely.
4. In a medium bowl, whisk together pumpkin puree, granulated sugar, cinnamon, ginger, and cloves until smooth.
5. In another bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
6. Cut cooled gingerbread into 1-inch cubes.
7. In a trifle bowl, layer half the gingerbread cubes, half the pumpkin mixture, and half the whipped cream. Repeat layers.
8. Cover and refrigerate for at least 4 hours before serving.
Overtime, the flavors meld together, creating a dessert that’s both spicy and sweet. The texture contrasts between the soft gingerbread, creamy pumpkin, and light whipped cream make every bite interesting. Serve with a sprinkle of cinnamon on top for an extra touch of warmth.

Pumpkin Coconut Macaroons

Never underestimate the power of combining pumpkin and coconut in a dessert. These macaroons are a game-changer for fall treats, offering a moist, chewy texture with a hint of spice.

Ingredients

– 2 cups shredded coconut
– 1 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 1/4 cup coconut flour
– 1 tsp vanilla extract
– 1/2 tsp cinnamon
– 1/4 tsp nutmeg
– 1/4 tsp salt
– 2 large egg whites

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, pumpkin puree, sugar, coconut flour, vanilla extract, cinnamon, nutmeg, and salt until well combined.
3. In a separate bowl, beat egg whites until stiff peaks form. Tip: Ensure no yolk is present for maximum volume.
4. Gently fold beaten egg whites into the coconut mixture until fully incorporated. Tip: Fold carefully to maintain airiness.
5. Using a tablespoon, scoop mixture onto the prepared baking sheet, spacing 1 inch apart.
6. Bake for 20-25 minutes, or until edges are golden brown. Tip: Rotate the baking sheet halfway through for even browning.
7. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
You’ll love the contrast between the crispy exterior and the soft, pumpkin-spiced interior. Serve them drizzled with dark chocolate for an extra decadent touch.

Pumpkin Banana Bread

Venture into the cozy flavors of fall with this Pumpkin Banana Bread. It’s moist, flavorful, and perfect for any time of day.

Ingredients

– 1.5 cups all-purpose flour
– 1 tsp baking soda
– 1/4 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/2 cup unsalted butter, melted
– 3/4 cup granulated sugar
– 2 large eggs
– 1 cup mashed ripe bananas
– 1 cup pumpkin puree
– 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a bowl, whisk together 1.5 cups flour, 1 tsp baking soda, 1/4 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves.
3. In another bowl, mix 1/2 cup melted butter and 3/4 cup sugar until combined.
4. Beat in 2 eggs one at a time to the butter mixture.
5. Stir in 1 cup mashed bananas, 1 cup pumpkin puree, and 1 tsp vanilla extract.
6. Gradually fold the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can lead to dense bread.
7. Pour the batter into the prepared loaf pan. Tip: Smooth the top with a spatula for even baking.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Soft and moist, this bread blends the sweetness of bananas with the earthy tone of pumpkin. Serve warm with a dollop of whipped cream for an extra treat.

Pumpkin Spice Donuts

Craving a fall favorite? These Pumpkin Spice Donuts are easy to make and packed with seasonal flavor.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 cup pumpkin puree
• 1/4 cup milk
• 1 egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a donut pan with non-stick spray.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, 1/2 tsp salt, and 1 tsp pumpkin pie spice.
3. In another bowl, mix 1/2 cup pumpkin puree, 1/4 cup milk, 1 egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients. Stir until just combined; avoid overmixing to keep donuts tender.
5. Fill each donut cavity 2/3 full with batter. Use a piping bag for neatness.
6. Bake for 10-12 minutes, or until a toothpick inserted comes out clean.
7. Cool in pan for 5 minutes, then transfer to a wire rack.

Soft and moist, these donuts boast a rich pumpkin flavor with a hint of spice. Serve warm with a dusting of powdered sugar or a drizzle of caramel for extra indulgence.

Pumpkin Caramel Swirl Brownies

Warm up your oven for these decadent Pumpkin Caramel Swirl Brownies, a perfect blend of rich chocolate and spiced pumpkin.

Ingredients

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 1/2 cup pumpkin puree
• 1 tsp pumpkin pie spice
• 1/2 cup caramel sauce

Instructions

1. Preheat oven to 350°F. Grease a 9×13 inch baking pan.
2. Melt 1 cup unsalted butter in a microwave-safe bowl for 45 seconds.
3. Stir in 2 cups granulated sugar until combined.
4. Add 4 large eggs one at a time, mixing well after each addition.
5. Mix in 1 tsp vanilla extract.
6. In a separate bowl, whisk together 1 cup all-purpose flour, 3/4 cup cocoa powder, and 1/2 tsp salt.
7. Gradually add dry ingredients to wet ingredients, stirring until just combined.
8. In a small bowl, mix 1/2 cup pumpkin puree with 1 tsp pumpkin pie spice.
9. Pour half the brownie batter into the prepared pan. Dollop with pumpkin mixture and swirl with a knife.
10. Repeat with remaining batter and pumpkin mixture. Drizzle 1/2 cup caramel sauce over top.
11. Bake for 25-30 minutes, or until a toothpick inserted comes out with moist crumbs.
12. Cool completely in pan before cutting into squares.

Gooey caramel pockets and a hint of pumpkin spice make these brownies irresistible. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Pumpkin Chai Cupcakes

These pumpkin chai cupcakes blend warm spices with the earthy sweetness of pumpkin for a cozy treat. Perfect for fall gatherings or a quiet afternoon with coffee.

Ingredients

– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 2 tsp chai spice mix
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 cup pumpkin puree
– 1/2 cup whole milk

Instructions

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. Whisk together flour, baking powder, baking soda, salt, and chai spice mix in a bowl. Tip: Sift dry ingredients to avoid lumps.
3. In a separate bowl, cream butter and sugar until light and fluffy, about 3 minutes.
4. Beat in eggs one at a time, then mix in pumpkin puree.
5. Alternately add dry ingredients and milk to the wet ingredients, starting and ending with dry. Tip: Do not overmix to keep cupcakes tender.
6. Divide batter evenly among cupcake liners, filling each 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Tip: Rotate pan halfway for even baking.
8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Expect moist, fluffy cupcakes with a hint of chai warmth. Serve with a dollop of whipped cream or a sprinkle of cinnamon for extra flair.

Pumpkin Maple Pecan Tart

Falling for the perfect blend of sweet and nutty? This Pumpkin Maple Pecan Tart combines creamy pumpkin with rich maple and crunchy pecans for a dessert that’s as satisfying to make as it is to eat.

Ingredients

– 1 1/2 cups all-purpose flour
– 1/2 cup unsalted butter, chilled and diced
– 1/4 cup ice water
– 1 cup pumpkin puree
– 1/2 cup maple syrup
– 2 large eggs
– 1/2 cup heavy cream
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1 cup pecan halves

Instructions

1. Preheat oven to 350°F.
2. In a food processor, combine flour and butter; pulse until mixture resembles coarse crumbs.
3. Gradually add ice water, pulsing until dough just comes together. Tip: Don’t overmix to keep the crust flaky.
4. Press dough into a 9-inch tart pan; chill for 15 minutes.
5. Line crust with parchment and fill with pie weights; bake for 15 minutes. Remove weights and parchment; bake for 5 more minutes.
6. In a bowl, whisk pumpkin puree, maple syrup, eggs, cream, vanilla, cinnamon, nutmeg, and salt until smooth.
7. Pour filling into crust; arrange pecans on top. Tip: Toast pecans beforehand for extra flavor.
8. Bake for 30-35 minutes, until filling is set. Tip: Check doneness by inserting a knife near the center; it should come out clean.
9. Cool on a wire rack before serving. Vibrant with autumnal flavors, this tart pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for contrast.

Pumpkin Spice Rice Krispie Treats

Whip up these Pumpkin Spice Rice Krispie Treats for a quick, festive snack that’s perfect for fall. They combine the classic crunch of Rice Krispies with warm pumpkin spice flavors.

Ingredients

• 6 cups Rice Krispies cereal
• 10 oz marshmallows
• 3 tbsp unsalted butter
• 1 tsp pumpkin pie spice
• 1/4 cup pumpkin puree

Instructions

1. Grease a 9×13 inch baking dish with butter. Set aside.
2. In a large pot, melt 3 tbsp unsalted butter over low heat.
3. Add 10 oz marshmallows to the pot. Stir until completely melted.
4. Mix in 1 tsp pumpkin pie spice and 1/4 cup pumpkin puree until well combined.
5. Remove the pot from heat. Quickly fold in 6 cups Rice Krispies cereal until evenly coated.
6. Press the mixture firmly into the prepared baking dish using a greased spatula.
7. Let cool at room temperature for at least 1 hour before cutting into squares.

Buttery and spiced, these treats offer a soft chew with a crispy bite. Serve them stacked on a platter or wrapped individually for a grab-and-go option.

Pumpkin White Chocolate Blondies

Falling for the perfect blend of autumn flavors? These Pumpkin White Chocolate Blondies are a must-try. They combine the warmth of pumpkin with the sweetness of white chocolate for a delightful treat.

Ingredients

– 1 cup all-purpose flour
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsalted butter, melted
– 3/4 cup light brown sugar
– 1 large egg
– 1 tsp vanilla extract
– 1/2 cup pumpkin puree
– 1/2 cup white chocolate chips

Instructions

1. Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt.
3. In a large bowl, mix 1/2 cup melted unsalted butter and 3/4 cup light brown sugar until smooth.
4. Add 1 large egg and 1 tsp vanilla extract to the butter mixture. Stir until combined.
5. Fold in 1/2 cup pumpkin puree until the mixture is uniform.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
7. Gently fold in 1/2 cup white chocolate chips.
8. Pour the batter into the prepared pan. Spread evenly with a spatula.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Perfectly moist and packed with flavor, these blondies are a hit. Serve them warm with a scoop of vanilla ice cream for an extra indulgent dessert.

Conclusion

We hope this roundup of 20 delicious pumpkin dessert recipes inspires your next baking adventure! From pies to cookies, there’s something for every sweet tooth. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest boards for easy reference. Happy baking!