Fall is the season of cozy sweaters, crisp air, and most importantly, pumpkin-flavored everything!
From pumpkin spice lattes to savory pumpkin soups, the iconic orange gourd takes center stage.
But if you’re a dessert lover, the real magic happens when pumpkin meets sugar, spice, and all things nice.
Whether you’re looking for a decadent pumpkin pie, a unique twist on a classic favorite, or some new fall-inspired treats, this list of 50+ fall pumpkin dessert recipes is bound to inspire you.
From warm cakes to cool ice creams, there’s a pumpkin dessert for every palate and occasion. Get ready to embrace autumn’s sweetest flavors!
50+ Delicious Fall Pumpkin Desserts You’ll Love
Whether you’re a die-hard pumpkin spice fan or just discovering the joy of pumpkin-flavored treats, these 50+ fall pumpkin dessert recipes offer something for everyone.
From cozy cobblers and creamy cheesecakes to light and fluffy cookies, these desserts celebrate the very best of fall.
As the season rolls in and the temperatures drop, there’s nothing quite like the comforting warmth of pumpkin desserts to make you feel right at home.
So, grab your apron, stock up on pumpkin puree, and start baking your way through this delicious list of autumn-inspired sweets.
Pumpkin Spice Cheesecake Bars
Pumpkin Spice Cheesecake Bars are the perfect blend of creamy cheesecake and spiced pumpkin flavors, making them an irresistible fall dessert. With a buttery graham cracker crust and smooth, spiced pumpkin filling topped with a rich cheesecake layer, these bars are a delightful alternative to traditional pumpkin pie. They’re ideal for serving at holiday gatherings or any autumn occasion where you want to impress your guests with a sweet treat that’s both classic and unique.
Ingredients:
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- 2 tablespoons sugar
- For the pumpkin cheesecake filling:
- 1 (8 oz) package cream cheese, softened
- ¾ cup pumpkin puree
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well and press evenly into the bottom of the prepared pan. Bake for 8-10 minutes, then set aside to cool.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Add in pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined.
- Pour the pumpkin mixture over the cooled crust, spreading it evenly.
- Bake for 30-35 minutes, or until the center is set. Allow it to cool completely before cutting into bars.
- Chill in the refrigerator for at least 2 hours before serving.
Pumpkin Spice Cheesecake Bars are not only easy to make but also provide a wonderful contrast of textures and flavors. The creamy cheesecake layer complements the spiced pumpkin filling beautifully, while the graham cracker crust adds a satisfying crunch. Whether you’re hosting a fall dinner party or simply indulging in an afternoon snack, these bars are a must-try for pumpkin lovers.
Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread is a moist, flavorful treat that combines the warm, earthy flavors of pumpkin and spice with sweet, gooey chocolate chips. This dessert bread is a wonderful way to enjoy the flavors of fall, and it’s perfect for breakfast, a snack, or a sweet finish to your meal. The recipe is simple and results in a rich, moist loaf that stays fresh for days—if it lasts that long!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, combine the wet ingredients: pumpkin puree, sugar, oil, eggs, and vanilla. Stir until well mixed.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Pumpkin Chocolate Chip Bread is a perfect autumn treat that strikes a balance between indulgent chocolate and spiced pumpkin flavors. Its moist texture and rich taste make it an instant favorite, whether you’re enjoying it with coffee in the morning or serving it as a dessert. It’s a delicious way to celebrate the flavors of fall and share them with friends and family.
Pumpkin Pecan Pie
Pumpkin Pecan Pie is the ultimate combination of two classic fall desserts: pumpkin pie and pecan pie. This decadent pie features a creamy, spiced pumpkin base topped with a rich, sweet pecan layer. The result is a luscious dessert that brings together the best of both worlds, making it perfect for Thanksgiving or any fall gathering. Each bite delivers a delightful blend of crunchy pecans and smooth pumpkin filling, offering a satisfying texture and flavor contrast.
Ingredients:
- For the pumpkin filling:
- 1 cup pumpkin puree
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup heavy cream
- For the pecan topping:
- 1 cup chopped pecans
- ¾ cup light corn syrup
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 unbaked pie crust (store-bought or homemade)
Instructions:
- Preheat oven to 350°F (175°C).
- Roll out the pie crust and place it into a 9-inch pie dish, crimping the edges as desired. Set aside.
- In a medium bowl, whisk together the pumpkin filling ingredients: pumpkin puree, brown sugar, eggs, cinnamon, cloves, nutmeg, and cream. Pour the filling into the prepared pie crust.
- In a separate bowl, make the pecan topping by combining chopped pecans, corn syrup, brown sugar, eggs, and vanilla extract.
- Gently spoon the pecan topping over the pumpkin filling, being careful not to mix the layers.
- Bake the pie for 50-60 minutes, or until the center is set and the pecans are golden brown.
- Cool the pie for at least 2 hours before slicing and serving.
Pumpkin Pecan Pie is a show-stopping dessert that perfectly captures the essence of fall. The smooth, spiced pumpkin filling pairs beautifully with the caramelized pecan topping, creating a unique dessert that’s sure to impress. Whether served at a holiday dinner or enjoyed as a special treat, this pie is a delightful way to enjoy the flavors of both pumpkin and pecans in one delicious bite.
Pumpkin Streusel Coffee Cake
Pumpkin Streusel Coffee Cake is a tender and moist cake that features warm pumpkin spice flavors topped with a buttery cinnamon streusel. This cake is perfect for serving with a hot cup of coffee on chilly autumn mornings or as a sweet dessert at your next fall gathering. The combination of the soft pumpkin cake and the crunchy streusel topping makes this an irresistible treat for all pumpkin lovers.
Ingredients:
- For the cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup pumpkin puree
- ½ cup sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- For the streusel topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup cold butter, cubed
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix the wet ingredients: pumpkin puree, sugar, brown sugar, oil, eggs, and vanilla. Stir until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and spread evenly.
- In a small bowl, prepare the streusel topping by combining flour, brown sugar, and cinnamon. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the cake batter.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before slicing and serving.
Pumpkin Streusel Coffee Cake is a deliciously spiced cake that combines the rich flavor of pumpkin with a sweet, crunchy streusel. Its soft, moist texture and warm cinnamon topping make it a crowd-pleaser during fall breakfasts or afternoon gatherings. Pair it with a warm beverage, and you have the perfect cozy treat for any autumn day.
Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodle Cookies bring together the classic flavor of snickerdoodles with a pumpkin twist. These cookies are soft, chewy, and filled with fall spices, creating the ultimate fall dessert. Rolled in cinnamon sugar before baking, these cookies have a delightful crunch on the outside while staying tender and flavorful on the inside. They’re perfect for sharing at fall events, or for cozying up with a warm drink at home.
Ingredients:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup butter, softened
- ¾ cup sugar
- ½ cup brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- For the cinnamon sugar coating:
- ¼ cup sugar
- 1 tablespoon cinnamon
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate bowl, cream the butter, sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine sugar and cinnamon for the coating.
- Scoop the dough into 1 ½-inch balls and roll them in the cinnamon sugar mixture.
- Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are slightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pumpkin Snickerdoodle Cookies are the perfect blend of soft, chewy cookies with a warm pumpkin flavor and a cinnamon sugar coating that makes them extra special. These cookies are easy to make and will quickly become a favorite for fall baking. Whether you’re baking for a party or simply indulging in a fall-flavored snack, these cookies will leave you wanting more.
Pumpkin Cream Cheese Swirl Brownies
Pumpkin Cream Cheese Swirl Brownies are a decadent fall dessert that combines rich chocolatey brownies with a luscious pumpkin and cream cheese swirl. These brownies offer the perfect mix of chocolate and spiced pumpkin flavors, making them an indulgent treat for the season. The creamy swirl adds a touch of elegance and texture, making them ideal for fall gatherings or as a cozy treat to enjoy at home.
Ingredients:
- For the brownie base:
- 1 cup unsalted butter
- 1 cup sugar
- ¾ cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup cocoa powder
- ½ teaspoon salt
- For the pumpkin cream cheese swirl:
- 1 (8 oz) package cream cheese, softened
- ½ cup pumpkin puree
- ⅓ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in sugar and brown sugar until smooth. Let it cool slightly.
- Whisk in eggs and vanilla extract into the cooled butter mixture until fully combined.
- Sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture.
- Pour half of the brownie batter into the prepared pan, spreading it evenly.
- In a separate bowl, make the pumpkin cream cheese swirl by beating cream cheese, pumpkin puree, sugar, egg, vanilla extract, cinnamon, and nutmeg until smooth.
- Dollop spoonfuls of the pumpkin cream cheese mixture over the brownie batter, then spoon the remaining brownie batter on top.
- Use a knife or toothpick to gently swirl the pumpkin and brownie batters together.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the brownies cool completely before slicing and serving.
Pumpkin Cream Cheese Swirl Brownies are an indulgent twist on traditional brownies, adding the seasonal flavors of pumpkin and warm spices. The cream cheese swirl adds a creamy, tangy contrast to the rich chocolate, creating a dessert that is both eye-catching and delicious. Perfect for autumn parties or a sweet treat at home, these brownies are sure to be a hit with everyone who tries them.
Pumpkin Spice Truffles
Pumpkin Spice Truffles are delightful bite-sized treats that pack the comforting flavors of pumpkin spice into a rich, creamy filling covered in a smooth chocolate coating. These no-bake truffles are perfect for gifting or as a simple yet elegant dessert for fall gatherings. The creamy pumpkin filling paired with the rich chocolate coating creates a beautiful balance of flavors that is both indulgent and comforting.
Ingredients:
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 3 cups crushed graham crackers
- 16 oz semi-sweet chocolate, melted (for coating)
Instructions:
- In a large bowl, mix the softened cream cheese, pumpkin puree, vanilla extract, cinnamon, nutmeg, and ginger until smooth and well-combined.
- Stir in the crushed graham crackers until the mixture forms a thick dough-like consistency.
- Scoop out small portions of the mixture and roll them into 1-inch balls. Place the balls on a baking sheet lined with parchment paper.
- Freeze the truffles for about 30 minutes to firm up.
- Melt the semi-sweet chocolate in a double boiler or in the microwave in 30-second intervals, stirring until smooth.
- Dip each frozen truffle into the melted chocolate, ensuring it’s fully coated. Place them back on the parchment paper to set.
- Once all truffles are coated, refrigerate for at least 1 hour before serving.
These Pumpkin Spice Truffles are the perfect autumn treat with their velvety pumpkin filling and rich chocolate exterior. Their bite-sized form makes them great for sharing, and they look elegant on any dessert table. With their cozy pumpkin spice flavor, they’re bound to be a hit with anyone who loves fall desserts.
Pumpkin Pecan Pie Bars
Pumpkin Pecan Pie Bars combine the best of both worlds—rich, creamy pumpkin pie filling with the irresistible crunch of pecan pie. These bars are easier to make than traditional pie but just as delicious, making them perfect for a fall dessert when you want all the flavors of the season in a convenient bar form. The buttery shortbread crust adds the perfect base for the sweet pumpkin and nutty pecan topping.
Ingredients:
- For the crust:
- 1 cup all-purpose flour
- ½ cup butter, softened
- ¼ cup sugar
- For the pumpkin filling:
- 1 cup pumpkin puree
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- For the pecan topping:
- 1 cup chopped pecans
- ½ cup brown sugar
- ¼ cup butter, melted
- 1 tablespoon heavy cream
Instructions:
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- In a medium bowl, mix together the crust ingredients (flour, butter, and sugar) until a crumbly dough forms. Press the dough evenly into the bottom of the prepared pan.
- Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
- In a large bowl, whisk together the pumpkin filling ingredients (pumpkin puree, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and ginger) until smooth.
- Pour the pumpkin filling over the pre-baked crust and spread evenly.
- In another bowl, combine the pecan topping ingredients (chopped pecans, brown sugar, melted butter, and heavy cream) and spread the mixture evenly over the pumpkin filling.
- Bake for 30-35 minutes until the filling is set and the pecan topping is golden and caramelized.
- Let the bars cool completely before slicing into squares.
Pumpkin Pecan Pie Bars are a decadent combination of creamy pumpkin filling and crunchy, sweet pecan topping. These bars are a wonderful twist on two classic fall desserts, giving you the best of both worlds in every bite. They’re easy to prepare and are sure to be a hit at Thanksgiving dinners or any autumn gathering.
Pumpkin Spice Cheesecake
Pumpkin Spice Cheesecake is a rich and creamy dessert that perfectly captures the essence of fall. This cheesecake has a smooth pumpkin-flavored filling spiced with warm cinnamon, nutmeg, and cloves, all set on a buttery graham cracker crust. It’s the ultimate dessert for any fall occasion, combining the luxurious texture of cheesecake with the cozy flavors of pumpkin spice.
Ingredients:
- For the crust:
- 2 cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
- For the filling:
- 24 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions:
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan to form the crust.
- Bake the crust for 8-10 minutes, then set aside to cool.
- In a large bowl, beat the softened cream cheese until smooth. Add the sugar and mix until well combined.
- Add the pumpkin puree, vanilla extract, cinnamon, nutmeg, and cloves, and mix until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Pour the cheesecake batter over the cooled crust and smooth the top.
- Bake for 55-60 minutes, or until the center is set and slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Pumpkin Spice Cheesecake is the ultimate autumn dessert, blending the rich, creamy texture of classic cheesecake with the flavors of pumpkin and warm spices. This dessert is perfect for special occasions, and its beautifully spiced filling will leave everyone wanting more. Whether it’s for a Thanksgiving feast or a cozy fall evening, this cheesecake will be a crowd-pleaser every time.
Pumpkin Streusel Coffee Cake
Pumpkin Streusel Coffee Cake is the perfect blend of moist pumpkin cake and a crunchy, cinnamon-sugar streusel topping. This cake is an ideal fall treat for breakfast or a mid-afternoon snack paired with a hot cup of coffee. With its tender crumb and warm spices, this coffee cake is a crowd-pleaser that brings out the best of pumpkin season.
Ingredients:
- For the cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- For the streusel topping:
- ½ cup brown sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ cup cold butter, cubed
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the pumpkin puree and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan and smooth the top.
- For the streusel topping, combine the brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the cake batter.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before slicing and serving.
Pumpkin Streusel Coffee Cake is a deliciously spiced treat that pairs wonderfully with a warm beverage. The combination of soft, pumpkin-flavored cake and sweet, buttery streusel creates a perfect texture contrast, making each bite irresistible. It’s an ideal dessert or snack to serve at fall brunches or gatherings.
Pumpkin Cream Cheese Swirl Brownies
Pumpkin Cream Cheese Swirl Brownies are the ultimate combination of rich chocolate and creamy pumpkin cheesecake. These brownies are moist and fudgy, with beautiful swirls of spiced pumpkin cream cheese on top. Perfect for fall dessert tables, these brownies offer a decadent twist on traditional pumpkin desserts with the added indulgence of chocolate.
Ingredients:
- For the brownie batter:
- 1 cup unsalted butter, melted
- 1 ½ cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- For the pumpkin cream cheese swirl:
- 8 oz cream cheese, softened
- ½ cup pumpkin puree
- ¼ cup sugar
- 1 large egg
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- In a large bowl, mix together the melted butter and sugar until combined. Add the eggs and vanilla extract, beating until smooth.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the brownie batter into the prepared baking pan, spreading it out evenly.
- In a separate bowl, beat together the softened cream cheese, pumpkin puree, sugar, egg, cinnamon, and nutmeg until smooth.
- Drop spoonfuls of the pumpkin cream cheese mixture over the brownie batter. Use a knife or toothpick to swirl the pumpkin mixture into the brownie batter, creating a marbled effect.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs.
- Let the brownies cool completely before slicing.
These Pumpkin Cream Cheese Swirl Brownies combine two of fall’s best flavors—pumpkin and chocolate—into one irresistible dessert. The rich, fudgy brownie contrasts beautifully with the smooth, spiced cream cheese, creating a marbled treat that’s as visually appealing as it is delicious. These brownies are a wonderful addition to any fall or Halloween party.
Pumpkin Churros with Cinnamon Sugar
Pumpkin Churros with Cinnamon Sugar are a delicious twist on the classic churro, incorporating pumpkin puree and warm spices into the dough. Fried until golden and coated in cinnamon sugar, these churros are crispy on the outside, soft on the inside, and bursting with fall flavors. Serve with caramel or chocolate dipping sauce for an extra indulgent treat.
Ingredients:
- For the churros:
- 1 cup water
- 2 tablespoons sugar
- ½ cup pumpkin puree
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ½ cup butter
- 1 cup all-purpose flour
- 4 large eggs
- Vegetable oil, for frying
- For the cinnamon sugar coating:
- 1 cup sugar
- 2 teaspoons cinnamon
Instructions:
- In a medium saucepan, bring the water, sugar, pumpkin puree, cinnamon, nutmeg, ginger, and butter to a boil.
- Remove the saucepan from heat and stir in the flour until a dough forms.
- Let the dough cool slightly, then add the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large star tip.
- Heat oil in a deep pan to 350°F (175°C). Pipe 4-6 inch strips of dough directly into the hot oil, cutting off the dough with scissors.
- Fry the churros for 2-3 minutes on each side, or until golden brown.
- Drain the churros on paper towels, then immediately roll them in the cinnamon sugar mixture.
- Serve warm with caramel or chocolate dipping sauce, if desired.
Pumpkin Churros with Cinnamon Sugar are an incredible fall dessert that’s sure to impress. The crispy, golden exterior paired with the soft, spiced pumpkin dough inside makes every bite a delight. Coated in cinnamon sugar and served with a sweet dipping sauce, these churros are a fun and flavorful way to enjoy pumpkin in a unique dessert form. Perfect for parties or a special treat after dinner.
Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars combine the creamy, tangy flavor of cheesecake with the warm spices of pumpkin pie. The bars feature a buttery graham cracker crust, a smooth layer of spiced pumpkin cheesecake, and a light whipped topping for a perfect fall dessert. These easy-to-serve bars are ideal for family gatherings or holiday feasts.
Ingredients:
- For the crust:
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
- For the pumpkin cheesecake filling:
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- For topping (optional):
- Whipped cream
- Ground cinnamon
Instructions:
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or foil, leaving some overhang for easy lifting.
- Make the crust by combining the graham cracker crumbs, melted butter, and sugar in a medium bowl. Press the mixture evenly into the bottom of the prepared baking dish.
- Bake the crust for 10 minutes, then set aside to cool.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add the pumpkin puree, eggs, vanilla extract, cinnamon, ginger, and nutmeg, and mix until fully combined.
- Pour the pumpkin cheesecake mixture over the cooled crust, spreading it out evenly.
- Bake for 35-40 minutes or until the center is set and a toothpick inserted comes out clean.
- Allow the cheesecake to cool completely, then refrigerate for at least 3 hours or overnight.
- Cut into bars and top with whipped cream and a sprinkle of cinnamon before serving, if desired.
Pumpkin Cheesecake Bars are a decadent yet approachable dessert, perfect for feeding a crowd. The rich cheesecake layer infused with pumpkin and warm spices sits atop a crunchy graham cracker crust, making every bite indulgent. These bars are a great option for holiday desserts, blending the best flavors of pumpkin pie and cheesecake in one easy-to-serve dish.
Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls are soft, fluffy, and bursting with fall flavors. The tender dough is infused with pumpkin and warm spices, while the gooey cinnamon-sugar filling adds an extra layer of sweetness. Topped with a rich cream cheese glaze, these cinnamon rolls are a perfect autumn breakfast or dessert that will make your home smell like fall.
Ingredients:
- For the dough:
- ¾ cup warm milk (110°F/45°C)
- 2 ¼ teaspoons active dry yeast
- ⅓ cup sugar
- ½ cup pumpkin puree
- 2 large eggs
- ¼ cup melted butter
- 4 ½ cups all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ½ teaspoon salt
- For the filling:
- ⅔ cup brown sugar
- 1 tablespoon cinnamon
- ¼ cup butter, softened
- For the cream cheese glaze:
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (as needed)
Instructions:
- In a small bowl, mix the warm milk and yeast, letting it sit for 5 minutes until foamy.
- In a large bowl, combine the sugar, pumpkin puree, eggs, melted butter, cinnamon, nutmeg, ginger, and salt. Add the yeast mixture and stir to combine.
- Gradually add the flour, mixing until a soft dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
- Roll out the dough on a floured surface into a rectangle about ¼ inch thick.
- Spread the softened butter over the dough, then sprinkle the brown sugar and cinnamon evenly over the butter.
- Roll the dough tightly into a log and cut into 12 equal rolls.
- Place the rolls in a greased 9×13-inch baking dish, cover, and let them rise for another 30-40 minutes.
- Preheat oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes until golden brown.
- While the rolls bake, make the glaze by beating together the cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
- Spread the glaze over the warm cinnamon rolls before serving.
Pumpkin Cinnamon Rolls are a delightful twist on a classic favorite, adding a burst of fall flavors to the traditional cinnamon roll. Soft, sweet, and indulgent, they’re perfect for a cozy fall breakfast or brunch. The cream cheese glaze elevates the warm rolls, making them an irresistible treat that everyone will love.
Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodle Cookies are a soft, pillowy version of the classic snickerdoodle, with the added warmth of pumpkin and autumn spices. These cookies are rolled in cinnamon sugar before baking, giving them a sweet, slightly crispy exterior and a tender, chewy center. Perfect for a fall dessert or snack, they’ll fill your home with the comforting scent of cinnamon and pumpkin.
Ingredients:
- ½ cup butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- Pinch of salt
- For the cinnamon-sugar coating:
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the pumpkin puree, egg yolk, and vanilla extract until combined.
- In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix the cinnamon-sugar coating ingredients.
- Roll the cookie dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture.
- Place the cookies on the prepared baking sheet about 2 inches apart and gently press down to slightly flatten.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Cool the cookies on the baking sheet for a few minutes before transferring to a wire rack.
Pumpkin Snickerdoodle Cookies are a fantastic fall take on a classic, offering soft and chewy bites packed with pumpkin flavor and warm spices. The cinnamon-sugar coating adds a delightful crunch to each bite, making them perfect for cozy autumn days. These cookies are easy to make and even easier to enjoy with a cup of coffee or hot chocolate.
Note: More recipes are coming soon!
