Fall just isn’t complete without pumpkin everything! I’ve rounded up the very best pumpkin recipes, so you can enjoy the cozy flavors of pumpkin all season long. Whether you’re craving a loaf of moist pumpkin bread, a spiced oatmeal pumpkin cookie, or a stack ofpumpkin pancakes, these recipes are tested, loved, and delicious.
Down below you’ll find 30+ pumpkin recipes, these recipes can be enjoyed any time of year but they are so special to make during the Fall season. We have so many different recipes from cakes, cookies, bread loafs, breakfast items, and so much more!
30+ Best Pumpkin Recipes
Best Pumpkin Bread- an easy, moist pumpkin spiced bread with a brown sugar streusel topping.
If you’re a chocolate lover like me, than you will love my chocolate chip pumpkin bread!
Best Pumpkin Snickerdoodles- these will become your new favorite Fall pumpkin cookie recipe. We also love to make my Chai Snickerdoodles during the fall season that have very seasonal flavors.
Pumpkin Chocolate Chip Cookies- made with browned butter, these are a perfect chewy pumpkin cookie recipe!
Pumpkin Pie Bars- made with a buttery shortbread crust, they’re so much easier than traditional pumpkin pie!
Pumpkin Cheesecake Cookies- perfect pumpkin cookie filled with a sweet cream cheese center and rolled into cinnamon sugar.
Pumpkin Cake- the homemade cream cheese frosting seeps into the layers and keeps it perfectly moist for days.
Chewy Brown Butter Pumpkin Cookies– creates the perfect Fall cookie.
Pumpkin Cobbler– a creamy, rich spiced pumpkin filling and then topped with a sweet, buttery crumble.
Pumpkin Cream Cheese Bread — this moist, spiced pumpkin bread is filled with a sweet cream cheese swirl that pairs perfectly with the pumpkin.
Pumpkin Praline Butter Dump Cake- you literally dump all of the ingredients into a bowl, it couldn’t be any easier.
Pumpkin Chocolate Chip Bread- elevate the pumpkin bread game a little by adding some chocolate chips. This just makes it so decadent!
Milk Bar’s Caramel Pumpkin Pie- How to make the famous, viral NYC’s Milk Bar Hilly’s Pumpkin Caramel Pie.
Pumpkin Oatmeal Chocolate Chip Cookies- chewy, melt-in-your-mouth saucepan cookies!
Pumpkin Praline Bread Pudding- made with brioche bread, homemade pumpkin spice custard and baked until perfectly golden.
Pumpkin Pancakes- the best fall breakfast recipe!
No Bake Pumpkin Cheesecake- this is such an easy dessert recipe to make for fall gatherings or Thanksgiving.
Best Pumpkin Pie- award-winning pie that has a secret ingredient to make it extra special!
Frosted Pumpkin Loaf- topped with cream cheese frosting!
Pumpkin Shaped Brie Puff Pastry- the perfect appetizer or centerpiece for your charcuterie board.
Pumpkin Cookies with Cream Cheese Frosting- In my opinion…cream cheese frosting and pumpkin cookies just go together like peanut butter and jelly.
Pumpkin Sheet Cake- It doesn’t get easier than a sheet cake!
Pumpkin Chocolate Chip Bars- these blondies are soft and chewy and perfect for Fall.
Pumpkin French Toast- topped with a brown sugar pumpkin spice cream cheese. Heavenly!
Pumpkin Cheesecake Mousse- no-sugar, gluten-free pumpkin dessert that will wow your guests!
Pumpkin White Chocolate Chip Cookies- this is a perfectly chewy pumpkin cookie!
Mini Pumpkin Pie Bites- perfect for entertaining during the holiday season.
Pumpkin Cupcakes with Salted Caramel Frosting- pumpkin and caramel go so well together!
Pumpkin Bars with Cream Cheese Frosting- the easiest recipe to make when you’re entertaining!
Everything You Need to Know About Baking with Pumpkin
Pumpkin Purée vs. Pumpkin Pie Filling
This is the mistake that ruins more pumpkin recipes than anything else, and the cans sit right next to each other on the shelf.
Pure pumpkin purée is one ingredient: cooked, puréed pumpkin. Nothing added. The label will say 100% Pure Pumpkin.
Pumpkin pie filling is already sweetened and already spiced. If you use it in a recipe calling for purée, you’ll end up with something far too sweet, oddly spiced, and with a different consistency.
Every recipe in this roundup uses pure pumpkin purée.
How Much Pumpkin Is in a Can?
A standard 15-ounce can holds just under 2 cups of purée. A large 29-ounce can holds about 3½ cups.
If a recipe calls for 1 cup and you open a 15-ounce can, you’ll have roughly a cup left over. See below for what to do with it.
Does Pumpkin Actually Taste Like Much?
Honestly, not a lot on its own. Canned pumpkin is mild, earthy, and only faintly sweet.
Most of what we think of as “pumpkin flavor” is the spice blend — cinnamon, ginger, nutmeg, cloves, allspice — plus brown sugar. That’s why a recipe can use a relatively modest amount of purée and still taste intensely of fall, and why the quality and freshness of your spices matters more than the brand of pumpkin.
If your pumpkin baked goods taste flat, the answer is almost always more spice or fresher spice, not more pumpkin.
Homemade Pumpkin Pie Spice
If you don’t have a jar, you almost certainly have everything you need. Whisk together:
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
That makes about 3 tablespoons. Store it with the rest of your spices and it keeps about a year.
Missing one or two? Cinnamon is doing most of the work, and cinnamon, ginger, and nutmeg alone will taste right. Go easy on the cloves if you’re improvising — they’re potent.
Pumpkin Baking FAQs
Can I use pumpkin pie filling instead of pumpkin purée?
No. Pie filling is pre-sweetened and pre-spiced. Look for a can that says 100% pure pumpkin.
Why did my pumpkin cookies turn out cakey?
Too much moisture. Blot the purée on paper towels, use less of it, and consider skipping the egg whites — they add water too.
How much pumpkin is in a 15-ounce can?
Just under 2 cups.
Is pumpkin pie spice the same as cinnamon?
No. Pumpkin pie spice is a blend of cinnamon, ginger, nutmeg, allspice, and cloves. Cinnamon is the biggest component but it’s not interchangeable.
How long does canned pumpkin last after opening?
5 to 7 days refrigerated, or 3 months frozen.
Why is my pumpkin bread wet in the middle?
Usually underbaking, which is easy to do because the color makes it hard to judge. Check for an internal temperature of 195 to 205°F rather than relying on a toothpick.
