13 Spooktacular Pumpkin Dessert Recipes to Delight Your Taste Buds
Pumpkin season is upon us, and what better way to celebrate than with a delectable array of pumpkin-infused desserts? From classic pies to innovative treats, this collection offers something for every pumpkin lover. Get ready to embrace the flavors of fall with these 13 spooktacular pumpkin dessert recipes!
## 1. Classic Pumpkin Pie
No pumpkin dessert roundup is complete without the quintessential pumpkin pie. This recipe delivers a creamy, spiced filling nestled in a flaky crust, a timeless tradition for holiday gatherings.
**Ingredients:**
* **For the Crust:**
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/4 cup cold shortening, cut into cubes
* 4-6 tablespoons ice water
* **For the Filling:**
* 1 (15-ounce) can pumpkin puree
* 1 (12-ounce) can evaporated milk
* 3/4 cup granulated sugar
* 1/2 cup packed brown sugar
* 2 large eggs
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg
* 1/2 teaspoon salt
**Instructions:**
1. **Make the Crust:** In a large bowl, whisk together flour and salt. Cut in the butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
2. **Prepare the Filling:** In a large bowl, whisk together pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
3. **Assemble the Pie:** On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate. Crimp the edges of the crust. Pour the pumpkin filling into the crust.
4. **Bake:** Bake in a preheated oven at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for 45-50 minutes, or until the filling is set but still slightly wobbly in the center. Let cool completely before serving. Refrigerate leftovers.
## 2. Pumpkin Cheesecake Bars
These bars combine the richness of cheesecake with the warm spices of pumpkin pie, creating a decadent and satisfying treat.
**Ingredients:**
* **For the Crust:**
* 1 1/2 cups graham cracker crumbs
* 1/4 cup granulated sugar
* 6 tablespoons melted butter
* **For the Filling:**
* 2 (8-ounce) packages cream cheese, softened
* 1 cup granulated sugar
* 1/2 cup pumpkin puree
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
**Instructions:**
1. **Make the Crust:** In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9×13 inch baking pan.
2. **Make the Filling:** In a large bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla extract, cinnamon, and ginger. Beat until well combined. Pour the filling over the crust.
3. **Bake:** Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the center is set. Let cool completely before cutting into bars. Chill in the refrigerator for at least 2 hours before serving.
## 3. Pumpkin Spice Latte Cupcakes
Capture the essence of your favorite fall beverage in these moist and flavorful cupcakes, topped with a creamy coffee-infused frosting.
**Ingredients:**
* **For the Cupcakes:**
* 1 3/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1/2 cup (1 stick) unsalted butter, softened
* 1 1/2 cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup pumpkin puree
* 1/2 cup buttermilk
* **For the Frosting:**
* 1 cup (2 sticks) unsalted butter, softened
* 3 cups powdered sugar
* 1/4 cup heavy cream
* 2 tablespoons strong brewed coffee, cooled
* 1 teaspoon vanilla extract
**Instructions:**
1. **Make the Cupcakes:** Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. In a separate bowl, whisk together pumpkin puree and buttermilk. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Beat until just combined. Fill cupcake liners about 2/3 full.
2. **Bake:** Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
3. **Make the Frosting:** In a large bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating until smooth. Add heavy cream, coffee, and vanilla extract. Beat until light and fluffy.
4. **Frost and Decorate:** Frost the cooled cupcakes with the coffee frosting. You can optionally sprinkle with cinnamon or decorate with coffee beans.
## 4. Pumpkin Chocolate Chip Cookies
These soft and chewy cookies combine the warmth of pumpkin spice with the indulgence of chocolate chips, a perfect treat for any occasion.
**Ingredients:**
* 1/2 cup (1 stick) unsalted butter, softened
* 3/4 cup packed brown sugar
* 1/4 cup granulated sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1 cup pumpkin puree
* 1 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 1 cup chocolate chips
**Instructions:**
1. **Prepare the Dough:** Preheat oven to 375°F (190°C). In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg and vanilla extract. Stir in pumpkin puree. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in chocolate chips.
2. **Bake:** Drop by rounded tablespoons onto ungreased baking sheets. Bake for 10-12 minutes, or until the edges are golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
## 5. Pumpkin Bread Pudding
Transform leftover bread into a comforting and flavorful dessert with this pumpkin-infused bread pudding, perfect for a cozy fall evening.
**Ingredients:**
* 8 cups cubed stale bread (such as challah or brioche)
* 1 (15-ounce) can pumpkin puree
* 1 1/2 cups milk
* 1 cup heavy cream
* 1/2 cup granulated sugar
* 1/4 cup packed brown sugar
* 3 large eggs
* 1 teaspoon vanilla extract
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon salt
* Optional: Raisins, chopped pecans, or chocolate chips
**Instructions:**
1. **Prepare the Bread:** Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. Spread the cubed bread in the prepared dish.
2. **Make the Custard:** In a large bowl, whisk together pumpkin puree, milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt. Stir in optional raisins, pecans, or chocolate chips.
3. **Assemble and Bake:** Pour the custard over the bread, pressing down gently to saturate the bread. Let stand for 15-20 minutes to allow the bread to absorb the custard. Bake for 45-50 minutes, or until the custard is set and the top is golden brown. Let cool slightly before serving.
## 6. Pumpkin Spice Donuts
Enjoy the taste of fall in every bite with these homemade pumpkin spice donuts, glazed to perfection. Baked, not fried, for a healthier treat!
**Ingredients:**
* 1 3/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/2 cup granulated sugar
* 1/2 cup packed brown sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1 cup pumpkin puree
* 1/4 cup milk
* 3 tablespoons melted butter
* **For the Glaze:**
* 2 cups powdered sugar
* 1/4 cup milk
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon (optional)
**Instructions:**
1. **Prepare the Batter:** Preheat oven to 350°F (175°C). Grease a donut pan. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In a large bowl, whisk together granulated sugar, brown sugar, egg, and vanilla extract. Stir in pumpkin puree, milk, and melted butter. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
2. **Bake:** Transfer the batter to a piping bag or a zip-top bag with a corner cut off. Pipe the batter into the prepared donut pan, filling each cavity about 2/3 full. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
3. **Make the Glaze:** In a medium bowl, whisk together powdered sugar, milk, vanilla extract, and cinnamon (if using) until smooth.
4. **Glaze the Donuts:** Dip the cooled donuts into the glaze, covering the tops completely. Place the glazed donuts on a wire rack to allow the excess glaze to drip off.
## 7. Pumpkin Parfaits with Gingersnap Crumble
Layers of creamy pumpkin mousse, crunchy gingersnap crumble, and whipped cream create an elegant and easy-to-assemble dessert.
**Ingredients:**
* **For the Pumpkin Mousse:**
* 1 (8-ounce) package cream cheese, softened
* 1/2 cup pumpkin puree
* 1/4 cup powdered sugar
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 1 cup heavy cream, whipped to stiff peaks
* **For the Gingersnap Crumble:**
* 1 cup gingersnap cookies, crushed
* 2 tablespoons melted butter
* **For Assembly:**
* Whipped cream
* Additional gingersnap cookies, for garnish
**Instructions:**
1. **Make the Pumpkin Mousse:** In a large bowl, beat cream cheese until smooth. Add pumpkin puree, powdered sugar, cinnamon, and ginger. Beat until well combined. Gently fold in the whipped cream.
2. **Make the Gingersnap Crumble:** In a small bowl, combine crushed gingersnap cookies and melted butter. Mix well.
3. **Assemble the Parfaits:** In individual glasses or jars, layer pumpkin mousse, gingersnap crumble, and whipped cream. Repeat layers as desired. Garnish with additional gingersnap cookies. Chill for at least 30 minutes before serving.
## 8. Pumpkin Roll
A classic dessert that’s both beautiful and delicious, featuring a moist pumpkin cake rolled around a sweet cream cheese filling.
**Ingredients:**
* **For the Cake:**
* 3/4 cup all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1/4 teaspoon salt
* 3 large eggs
* 1 cup granulated sugar
* 2/3 cup pumpkin puree
* **For the Filling:**
* 8 ounces cream cheese, softened
* 1 cup powdered sugar
* 6 tablespoons butter, softened
* 1 teaspoon vanilla extract
* Powdered sugar, for dusting
**Instructions:**
1. **Prepare the Cake:** Preheat oven to 375°F (190°C). Grease and flour a 10×15 inch jelly roll pan. Line with parchment paper, leaving an overhang on the sides. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. In a large bowl, beat eggs and sugar until light and fluffy. Beat in pumpkin puree. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared pan, spreading evenly.
2. **Bake:** Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
3. **Roll the Cake:** Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from one short end, roll the cake up tightly in the towel. Let cool completely.
4. **Make the Filling:** In a large bowl, beat cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
5. **Assemble the Roll:** Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake. Roll the cake back up tightly, without the towel. Wrap the roll in plastic wrap and chill for at least 1 hour before serving.
6. **Serve:** Before serving, dust the roll with powdered sugar and slice into 1-inch thick pieces.
## 9. Pumpkin Spice Rice Krispie Treats
A festive twist on a childhood favorite, these treats are infused with pumpkin spice and topped with a sprinkle of cinnamon sugar.
**Ingredients:**
* 6 tablespoons butter
* 10 ounces marshmallows
* 1/2 cup pumpkin puree
* 1 teaspoon pumpkin pie spice
* 6 cups Rice Krispies cereal
* Cinnamon sugar, for topping (optional)
**Instructions:**
1. **Melt the Butter and Marshmallows:** In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. **Add Pumpkin and Spice:** Stir in pumpkin puree and pumpkin pie spice until well combined.
3. **Combine with Cereal:** Add Rice Krispies cereal and stir until evenly coated.
4. **Press into Pan:** Press the mixture into a greased 9×13 inch baking pan.
5. **Cool and Cut:** Let cool completely before cutting into squares. Sprinkle with cinnamon sugar, if desired.
## 10. Mini Pumpkin Cheesecakes
Individual cheesecakes that are perfectly portioned and bursting with pumpkin flavor. Top with whipped cream or a sprinkle of pecans for an extra touch.
**Ingredients:**
* **For the Crust:**
* 1 1/2 cups graham cracker crumbs
* 1/4 cup granulated sugar
* 6 tablespoons melted butter
* **For the Filling:**
* 2 (8-ounce) packages cream cheese, softened
* 3/4 cup granulated sugar
* 1/2 cup pumpkin puree
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
**Instructions:**
1. **Make the Crust:** Preheat oven to 325°F (160°C). Line a muffin tin with paper liners. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of each liner.
2. **Make the Filling:** In a large bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla extract, cinnamon, and ginger. Beat until well combined.
3. **Bake:** Pour the filling over the crusts, filling each liner about 2/3 full. Bake for 20-25 minutes, or until the center is set. Let cool completely before chilling in the refrigerator for at least 2 hours.
## 11. Pumpkin Flan
A silky smooth and creamy custard with a hint of pumpkin spice, topped with a rich caramel sauce.
**Ingredients:**
* 1 cup granulated sugar
* 1/4 cup water
* 1 (12-ounce) can evaporated milk
* 1 (14-ounce) can sweetened condensed milk
* 1 cup pumpkin puree
* 4 large eggs
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
**Instructions:**
1. **Make the Caramel:** In a heavy-bottomed saucepan, combine sugar and water. Cook over medium heat, stirring occasionally, until the sugar melts and turns into a golden caramel. Pour the caramel into a 9-inch round baking dish.
2. **Make the Flan:** In a blender, combine evaporated milk, sweetened condensed milk, pumpkin puree, eggs, vanilla extract, cinnamon, and ginger. Blend until smooth. Pour the mixture over the caramel in the baking dish.
3. **Bake:** Place the baking dish in a larger baking pan. Add hot water to the larger pan, filling it halfway up the sides of the baking dish (this creates a water bath). Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
4. **Cool and Chill:** Let cool completely before chilling in the refrigerator for at least 4 hours, or preferably overnight.
5. **Invert and Serve:** To serve, run a knife around the edge of the flan to loosen it from the dish. Place a serving plate over the top of the dish and invert. The caramel sauce will pour over the flan.
## 12. Pumpkin Oatmeal Cookies
A healthier and hearty cookie option, these pumpkin oatmeal cookies are packed with flavor and perfect for a quick breakfast or snack.
**Ingredients:**
* 1/2 cup (1 stick) unsalted butter, softened
* 3/4 cup packed brown sugar
* 1/4 cup granulated sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1 cup pumpkin puree
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 2 cups rolled oats
**Instructions:**
1. **Prepare the Dough:** Preheat oven to 375°F (190°C). In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg and vanilla extract. Stir in pumpkin puree. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in rolled oats.
2. **Bake:** Drop by rounded tablespoons onto ungreased baking sheets. Bake for 10-12 minutes, or until the edges are golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
## 13. No-Bake Pumpkin Energy Bites
A quick, healthy, and delicious snack, these energy bites are packed with pumpkin flavor, oats, and nuts, perfect for a pre- or post-workout boost.
**Ingredients:**
* 1 cup rolled oats
* 1/2 cup pumpkin puree
* 1/4 cup peanut butter (or other nut butter)
* 1/4 cup honey
* 1/4 cup chopped pecans or walnuts
* 1 teaspoon pumpkin pie spice
* 1/4 cup chocolate chips (optional)
**Instructions:**
1. **Combine Ingredients:** In a medium bowl, combine all ingredients. Stir until well combined.
2. **Chill:** Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the mixture to firm up.
3. **Roll into Bites:** Roll the mixture into 1-inch balls.
4. **Store:** Store in an airtight container in the refrigerator.
These 13 pumpkin dessert recipes offer a delightful journey through the flavors of fall. Whether you’re a seasoned baker or a novice in the kitchen, you’re sure to find a recipe that will satisfy your pumpkin cravings. Happy baking!