Give me flannel! Give me fall! I have pumpkin desserts for all!
I know I can’t be the only one who counts down to pumpkin season?!
From pumpkin cheesecake to pumpkin pie milkshakes, there are so many amazing recipes that turn pumpkin into perfection.
Using canned pumpkin is a simple way to save time, and honestly, your recipes will taste just as good.
But if you have some leftovers after carving for Halloween, it’s so easy to roast and puree the flesh for later.
So if you’re looking for a weeknight fast-fave or something to impress, these 24 pretty pumpkin desserts are as good as it gets.
If I’ve it said once, I’ve said it a thousand times: cheesecake makes everything better.
This recipe is so simple, and you’ll be incorporating the pumpkin pie flavors into the cheesecake batter.
There’s no need for countless bowls and utensils. The pumpkin mixes right in for a creamy, spiced cheesecake filling.
Although I love the distinct layers here, I think it would look gorgeous with the two swirled together.
I always used to make my cake pops with leftover cake or cake that was maybe a little overdone.
But how often do you have pumpkin cake left over?
Making this cake is super easy, and I would even double up the batch. Why not make a loaf for yourself while you’re at it?
Once baked and cooled, the cake crumb is mixed with a tangy cream cheese frosting before chilling.
Coat the firm cake pops in chocolate and pop in the fridge to set.
These would be amazing with a drizzle of caramel or maybe some pecans chopped in with the cake crumbs.
The key to adding a thick puree like pumpkin into the creamy custard mix is getting a smooth consistency.
I like to blend my ingredients with an immersion blender before passing them through a sieve to ensure the mixture is as smooth and lump-free as possible.
The good news is that this recipe only has nine ingredients. Three are spices and one is the sugar for the top. It really couldn’t be easier.
You can broil these under your grill to achieve the cracked sugar top. But if you want to splurge on a chef’s torch, it will be well worth it!
When it comes to the holidays, it’s hard to please everyone. You’ll slave all day, and there will inevitably be someone missing out due to an allergy or food preference.
This recipe is great for vegans or those poor souls who can’t eat gluten.
Much like you can use bananas or applesauce in place of eggs, the pumpkin puree adds moisture and flavor to this cake.
Feel free to use the gluten-free flour of your choice, though you can use regular if you don’t need it to be gluten-free.
For the frosting, beat the vegan butter until fluffy and mix in the cocoa, powdered sugar, and vegan milk until you reach the desired consistency.
Can’t find vegan butter? Try this super simple vegan ganache instead.
Getting a waffle maker is a real game-changer. As much as I love my Sunday banana pancakes, there’s just something special about a plate full of waffles.
For these pumpkin waffles, you will need pumpkin puree and pumpkin pie spice. If you don’t have the spice, you can make your own using cinnamon, ginger, allspice, and nutmeg.
It really is as easy as mixing all the wet ingredients into the dry until the batter is smooth.
Given how moist these are, you may need to cook them a couple of minutes longer.
Why not make a few extra and keep them in the freezer for a quick mid-week breakfast? They toast up super easy and taste just as good as fresh.
Pumpkin and chocolate are such a great combination. Say what you want, but I add dark chocolate chips to almost everything pumpkin I make!
The combination of chocolate fudge brownie with the spiced, faux- cheesecake pumpkin topping here is worth every calorie.
Always be careful not to over-mix your brownie batter and don’t be shy with the chocolate chips!
For the pumpkin top, mix the ingredients until totally smooth before dolloping over the dark brownie batter.
Use a toothpick or sharp knife to gently swirl the beautiful pumpkin over the top.
Trust me when I say you won’t be able to stop at one!
I’m a bit of a milkshake freak. I don’t know what I’d do if I had to give up dairy!
So when my love of all things fall can marry my love of all things milkshake, you know I’m there.
And it’s so crazy easy to make. Just blend vanilla ice cream with pumpkin puree, pumpkin pie spice, milk, and some graham cracker crumbs.
I love the graham crackers inside for that extra pie-like taste.
Though, I can’t help but wonder how amazing this would be using a salted caramel ice cream?!
Peanut butter, white chocolate, pumpkin, pie spice, and 10 minutes. That’s all you need to make a batch of this irresistible fudge.
Always be careful when melting white chocolate, as it has a tendency to burn.
I would also recommend using a good quality white chocolate, as cheaper brands sometimes don’t melt completely smooth.
For that extra creamy finish, try blending your pumpkin with the spices and a spoonful of peanut butter.
You’ll have to wait a few hours for this to cool, but I won’t tell if you dive in early.
Don’t let the name fool you. These cookies are packed with flavor!
The oaty texture is amazing and the maple syrup gives a great flavor throughout. Of course, the pumpkin and peanut butter have to be the stars of the show.
This recipe calls the chocolate chips “optional,” but I would never miss out on a chance for a chocolate fix!
If you put me in charge of chips and dip, don’t expect ranch and Pringles.
I have an unhealthy obsession with sweet dips, and this pumpkin recipe is no exception.
It’s more or less a lightened faux-cheesecake that you can dip sweet things into. How could it get any better?
Just blend the pumpkin with cream cheese, powdered sugar, and cinnamon until smooth. Then fold through the Cool Whip for a super-light and creamy dessert dip.
I don’t know about you, but I make roughly a hundred pumpkin pies during the holiday season. Ok, maybe not, but it sure feels that way!
That’s why I love this super easy, five-ingredient pie. I don’t always have the time to make my own pastry.
All you need to do is mix the four filling ingredients until smooth and bake in the frozen pie shell.
It can be ready to go in 10 minutes and out of the oven in under an hour.
Why not spend all that extra time make a bourbon caramel sauce to go along with it?
I know you saw that recipe for pumpkin cookies and made up a batch. I don’t blame you.
Now, how about adding a fluffy cream cheese filling to make some whoopie pies??
The cookies here are more traditional, using a mix of flour, sugar, and butter. You’ll incorporate pumpkin puree with pie spice and chocolate chips.
Unlike normal chocolate chip cookies, you will be adding both baking powder and baking soda. This will give you a chewy but light cookie suited for the whoopie pies.
When filled with the cream cheese frosting, they definitely won’t last long!
The baker in me wants to say ‘no,’ but my lazy sweet tooth screams ‘yes!’
Mug cakes might not be perfect, but when it’s 10:00 pm and I’m craving something sweet, they are my favorite go-to.
The trick is to cook in intervals. An overcooked mug cake can be a little chewy, so keep an eye on it.
All you have to do is whisk the ingredients together and pour into your mug of choice.
Serve with a scoop of ice cream and let it melt into the sponge for a lightning-fast cake.
I have to admit that I sometimes find ginger to be overpowering. I like it mixed with other spices, but sometimes it’s just too much for me.
That’s where these cookies come in.
With a crisp edge and soft and chewy center, the pumpkin smoothes out the ginger to a delicate undertone.
For that chewy texture, be sure to use molasses. It gives such a deep caramel flavor and pairs perfectly with the ginger and pumpkin.
Ok, so cobbler usually means chunks of fruit baked under a biscuit-like top and served warm.
This is more like an upside-down pumpkin pie. But whatever the name, it’s a must-try!
The base is more or less a pumpkin pie filling. That gets topped with a butter and cake mix topping that will turn crunchy after an hour in the oven.
I think this would be over-the-top served warm with a generous helping of caramel pastry cream.
Given my obsession with caramel, I’m surprised I didn’t start with this one!
The ingredient list might look a little much, but I can’t begin to tell you how amazing these blondies are.
Pumpkin blondies are an excellent fall treat on their own.
But these are…*chef’s kiss*
Chewy, cookie-like, pumpkin blondies packed with milk and white chocolate chips, toffee pieces, pumpkin Hershey’s kisses, AND a layer of caramel? I think I need a minute!
If possible, let these cool completely before slicing (and by that I mean grab a fork and try not to burn your tongue on the hot caramel).
As I mentioned before, I put chocolate in almost everything.
Feel free to leave it out, but I highly recommend keeping it in! It adds a little richness into the spice and makes the whole loaf feel more decadent.
Be sure to use pumpkin puree and not pie filling, and try your best not to over-mix the batter.
This loaf gets filled and topped with chocolate chips and pecans. For an extra touch of sweetness, try adding some candied pecans to the top.
This recipe is so good, you might want to double the batch and make some muffins for breakfast.
I love tender and buttery pastry. With these mini-tarts, you get the perfect amount with each bite.
This pastry is really easy to make, combining cream cheese, butter, and flour. Though, you could always use store-bought frozen minis to save time.
When the filling is mixed to smooth, fill the tart shells and bake for 25 minutes.
Serve with a dusting of powdered sugar and a good cup of coffee.
If you’re looking for a fall show-stopper, look no further!
When dressed up in a tall dish on a stand, there is nothing more impressive than a trifle. I promise that a trifle dish is worth its weight in Instagram likes.
And if you’re thinking you’ll only use it once, we have a whole list of amazing trifle dishes to take you through the seasons.
This spiced trifle is such a nice change from the traditional fruit trifles you may have had before.
With layers of pumpkin and butterscotch pudding, gingerbread cake, and Cool Whip, your guests will be asking the lick the bowl.
It might just be me, but I always find mini-versions of larger desserts extra tasty. It might be that in my mind, ‘mini’ means I can have more than one…
These aren’t cupcakes in a traditional sense. It’s not a cake, per se.
Rather, it’s pumpkin pie in cupcake form.
These cute little bites are quick and perfect with a dollop of Cool Whip.
What goes perfectly with a pumpkin spice latte? Ok yes, pretty much anything from this list.
But especially a pumpkin spice sticky bun.
This cheat’s version has some great shortcuts, so you get all that flavor with just 10 minutes of work.
The trick is to add the brown sugar, pecans, and butter mix to the bottom of your pan.
It will bake and caramelize, and when you turn the cake out, you will have an ooey-gooey sauce that melts over the pumpkin spiced English muffins.
If you’re feeling really adventurous, try these pumpkin cinnamon rolls from scratch!
I can’t be the only person to take a slice of each pie and fill my spoon with a mouthful of both?!
This easy recipe gives everything you love about pumpkin and pecan and marries them into one delicious square.
You’ll need to bake the base first, before adding the pecan mixture to the top.
Let them cool before cutting and serving with a drizzle of caramel.
Another great gluten-free option, this cake comes together with one gluten-free yellow cake mix.
Half will be flavored with pumpkin and spice, and the other will have melted chocolate folded through.
Bundt cakes are easy to over bake, so watch the timer and check it after 30 minutes.
The pumpkin and chocolate are great together, but the addition of orange frosting is something else!
Adding beer to this bread is less about the flavor and more about how light and moist it can make your loaf.
That being said, if you choose a darker stout, you’ll get that deep, rich flavor in the crumb. I actually think a pumpkin spiced ale would be a great option here.
The glaze is pretty simple, mixing sugar with water, butter, and vanilla.
But if you really want that beer flavor, try boiling it with the sugar in place of the water until it thickens slightly.
Then stir in some powdered sugar until you get glazing consistency.
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