29 Easy & Healthy Pumpkin Dessert for Fall Treat

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Fall is here, and pumpkin is everywhere. From pies to cookies, this cozy ingredient brings warmth and flavor to every dessert.

I’ve gathered 25 easy and healthy pumpkin recipes that are perfect for every occasion. Some are quick and no-bake, while others are classic baked treats.

Each recipe uses simple ingredients and pantry basics. They are perfect for breakfast, snacks, or festive gatherings.

Whether you want a light, creamy mousse or a decadent chocolate-pumpkin brownie, there is something for everyone.

Enjoy the flavors of fall without the fuss. These recipes are easy, delicious, and will fill your home with the smell of autumn.

Autumn Favorites: 25 Pumpkin Recipes to Try

1. Pumpkin Trifle

Why It’s Great

This pumpkin trifle is a festive, layered dessert that’s both light and indulgent.

With spiced pumpkin cake, creamy filling, and fluffy whipped topping, it’s a show-stopper for fall gatherings, Thanksgiving tables, or any cozy weekend treat. It’s an easy make-ahead dessert that looks as good as it tastes.

Ingredients

2 cups pumpkin puree (canned or fresh)
1 box spice cake mix (or your favorite homemade spice cake batter)
1 package sugar-free instant vanilla pudding mix
2 cups milk (dairy or unsweetened almond milk)
2 cups whipped topping (light or homemade whipped cream)
Pantry basics: cinnamon, nutmeg, optional pecans for garnish

Instructions

Bake the spice cake according to package directions (or your recipe). Let it cool completely, then cut into cubes.
Prepare the pudding by whisking the mix with milk until smooth and thickened.
In a trifle dish or large glass bowl, layer: cubed spice cake, pumpkin puree (mixed with a dash of cinnamon and nutmeg), pudding, and whipped topping.
Repeat the layers until the dish is full, finishing with a generous layer of whipped topping.
Garnish with pecans or a sprinkle of pumpkin spice before serving.

Tips & Variations

Make it lighter: Use Greek yogurt instead of whipped cream for added protein.
Add crunch: Alternate layers with crushed gingersnaps or granola.
Mini trifles: Build individual servings in mason jars for parties or grab-and-go treats.

Serving Suggestions

Serve chilled, straight from the fridge. It pairs perfectly with hot apple cider, chai tea, or a spiced latte. This dessert can be prepared a day ahead, making it ideal for stress-free holiday entertaining.

2. Pumpkin Icebox Cake

Why It’s Great

This no-bake pumpkin icebox cake is a lifesaver when you need something quick but impressive.

With layers of pumpkin cream and crisp gingersnaps that soften into a cake-like texture overnight, it’s a perfect dessert for busy holidays or when you don’t want to turn on the oven.

Ingredients

1 (15 oz) can pumpkin puree
1 package gingersnap cookies
1 package light cream cheese, softened
1 cup powdered sugar (or a natural sweetener alternative)
2 cups whipped topping (light or homemade)
Pantry basics: vanilla extract, cinnamon

Instructions

Beat the cream cheese, pumpkin puree, powdered sugar, and vanilla until smooth.
Fold in the whipped topping until fully combined and fluffy.
In a 9×13 dish, spread a thin layer of the pumpkin mixture.
Add a layer of gingersnap cookies, then spread more pumpkin cream on top.
Repeat layers, finishing with pumpkin cream. Cover and refrigerate for at least 6 hours, or overnight.

Tips & Variations

Healthier swap: Use Greek yogurt instead of cream cheese for a lighter texture.
Spice it up: Add a pinch of ginger or allspice for more warmth.
Crunch factor: Top with crushed pecans or walnuts before serving.

Serving Suggestions

Slice into squares and serve chilled. This dessert pairs well with warm herbal tea or coffee, making it a cozy end to a fall dinner.

3. Pumpkin Chocolate Chunk Cookies

Why It’s Great

These pumpkin chocolate chunk cookies are soft, chewy, and loaded with warm fall flavor. They’re perfect when you want a cookie that feels indulgent but still uses wholesome pumpkin puree for natural sweetness and moisture.

Ingredients

1 cup pumpkin puree
1/2 cup coconut oil or butter, softened
1 cup brown sugar (or coconut sugar)
2 cups whole wheat flour (or all-purpose)
1 cup dark chocolate chunks
Pantry basics: baking soda, salt, vanilla extract, cinnamon

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream together the coconut oil (or butter) and sugar until fluffy.
Mix in pumpkin puree and vanilla.
In a separate bowl, whisk flour, baking soda, salt, and cinnamon. Add dry ingredients to the wet mixture and stir until combined.
Fold in chocolate chunks. Scoop dough onto the baking sheet and bake for 10–12 minutes until golden.

Tips & Variations

Extra chewy: Chill dough for 30 minutes before baking.
Nut lovers: Add chopped pecans or walnuts for crunch.
Gluten-free option: Swap flour for a 1:1 gluten-free blend.

Serving Suggestions

Enjoy warm with a glass of cold almond milk or alongside a pumpkin spice latte. They also make great lunchbox treats or holiday cookie swaps.

4. Cinnamon Sugar Pumpkin Muffins

Why It’s Great

These muffins combine the cozy sweetness of pumpkin. Rolled in cinnamon sugar after baking, they’re like little pumpkin spice doughnut muffins. Perfect for breakfast, brunch, or a sweet afternoon treat.

Ingredients

1 cup pumpkin puree
1/2 cup melted butter or coconut oil
2 large eggs
1 3/4 cups flour (whole wheat or all-purpose)
Pantry basics: sugar, cinnamon, baking powder, baking soda, salt

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with liners.
In a bowl, whisk pumpkin puree, melted butter, eggs, and bourbon.
In another bowl, mix flour, baking powder, baking soda, salt, and 1 tsp cinnamon.
Combine wet and dry ingredients until just mixed.
Divide into muffin cups and bake 18–20 minutes.
Roll warm muffins in cinnamon sugar for a crunchy coating.

Tips & Variations

Skip the bourbon: Use vanilla extract for a kid-friendly version.
Boost fiber: Replace half the flour with oat flour.
Make mini-muffins: Adjust bake time to 10–12 minutes.

Serving Suggestions

Best enjoyed warm with coffee or chai tea. They’re also delicious split in half and spread with almond butter for breakfast.

5. Pecan-Topped Pumpkin Pie

Why It’s Great

This pecan-topped pumpkin pie gives you the best of both worlds: the silky smoothness of pumpkin custard paired with a crunchy, caramelized pecan topping. It’s a Thanksgiving showpiece that feels classic but just different enough to wow your guests.

Ingredients

1 (9-inch) pie crust (store-bought or homemade)
1 1/2 cups pumpkin puree
3/4 cup evaporated milk
2 large eggs
1 cup chopped pecans
Pantry basics: brown sugar, cinnamon, nutmeg, vanilla extract, salt

Instructions

Preheat oven to 375°F (190°C). Place pie crust in a pie pan and flute edges.
Whisk pumpkin puree, evaporated milk, eggs, 1/2 cup sugar, and spices until smooth.
Pour filling into the crust and bake 35–40 minutes.
In a small bowl, mix chopped pecans with 1/4 cup brown sugar and 1 tsp melted butter.
Sprinkle pecan mixture over the partially baked pie and return to oven for another 10–15 minutes, until topping is golden.

Tips & Variations

Make it lighter: Use low-fat evaporated milk.
Nut-free option: Replace pecans with granola topping.
Extra indulgent: Add a drizzle of maple syrup before serving.

Serving Suggestions

Serve slices with a dollop of whipped cream or a scoop of vanilla frozen yogurt. A hot cup of coffee makes the perfect pairing.

6. Pumpkin-Pecan Tassies

Why It’s Great

These mini pumpkin pies wrapped in buttery pastry shells are bite-sized versions of a holiday classic. With a crunchy pecan topping, they’re ideal for parties, dessert platters, or when you want just a taste of pumpkin pie without committing to a full slice.

Ingredients

1 package refrigerated pie crusts
1 cup pumpkin puree
1/3 cup brown sugar
1 egg
1/2 cup chopped pecans
Pantry basics: cinnamon, nutmeg, vanilla extract, salt

Instructions

Preheat oven to 350°F (175°C). Roll out pie crusts and cut circles to fit mini muffin tins. Press into tins.
In a bowl, mix pumpkin puree, egg, sugar, and spices. Spoon filling into crusts.
Top each with a sprinkle of pecans.
Bake for 20–25 minutes until crusts are golden and filling is set.
Let cool slightly before removing from tins.

Tips & Variations

Make ahead: Bake tassies a day early; they store well in the fridge.
Add crunch: Mix pecans with a bit of sugar and cinnamon for a streusel-like topping.
Gluten-free option: Use pre-made gluten-free pastry dough.

Serving Suggestions

Arrange on a platter for holiday gatherings, serve with coffee, or pair with spiced tea. They also make great edible gifts when packaged in small boxes.

7. Luscious Chocolate-Pumpkin Brownies

Why It’s Great

These marbled brownies combine rich chocolate with spiced pumpkin for the ultimate fall twist. They’re fudgy, moist, and perfect for when you want something decadent yet seasonal.

Ingredients

1 cup pumpkin puree
1/2 cup melted butter or coconut oil
1 cup sugar (or coconut sugar)
1 cup all-purpose flour (or whole wheat)
1/2 cup cocoa powder
Pantry basics: vanilla, cinnamon, baking powder, salt

Instructions

Preheat oven to 350°F (175°C). Grease or line an 8×8 baking pan.
In one bowl, mix pumpkin puree, 1/2 sugar, cinnamon, and vanilla.
In another bowl, mix melted butter, 1/2 sugar, eggs (if using), cocoa powder, and flour.
Layer chocolate batter and pumpkin batter alternately in the pan, swirling with a knife.
Bake 25–30 minutes until set in the center. Cool before slicing.

Tips & Variations

Make it fudgier: Add chocolate chips to the batter.
Vegan version: Use flax eggs and coconut oil.
Add crunch: Sprinkle walnuts or pecans on top before baking.

Serving Suggestions

Serve warm with a drizzle of chocolate sauce or cold with a glass of milk. They’re also a great lunchbox treat!

8. Pumpkin Spice Mousse

Why It’s Great

Light, fluffy, and packed with pumpkin spice flavor, this mousse feels elegant yet takes only minutes to prepare. It’s perfect for dinner parties or when you want a make-ahead dessert that isn’t too heavy.

Ingredients

1 cup pumpkin puree
1/2 cup Greek yogurt or cream cheese
1/2 cup maple syrup or honey
1 tsp pumpkin pie spice
1 1/2 cups whipped cream (light or homemade)
Pantry basics: vanilla extract

Instructions

Blend pumpkin puree, Greek yogurt, maple syrup, and pumpkin spice until smooth.
Gently fold in whipped cream until fully combined.
Spoon into cups or ramekins and chill at least 1 hour.

Tips & Variations

Make it richer: Use mascarpone instead of Greek yogurt.
Add crunch: Top with crushed graham crackers or gingersnaps.
Healthier version: Use coconut whipped cream for dairy-free.

Serving Suggestions

Serve in small glasses topped with granola or nuts. Pair with black coffee for a perfectly balanced dessert.

9. Pumpkin Slab Pie

Why It’s Great

Pumpkin slab pie is essentially pumpkin pie made for a crowd. Baked in a sheet pan, it’s easy to slice into squares for holiday parties, potlucks, or large family gatherings.

Ingredients

2 refrigerated pie crusts (or homemade)
2 cups pumpkin puree
1 cup evaporated milk
3 large eggs
3/4 cup sugar (or coconut sugar)
Pantry basics: cinnamon, nutmeg, salt, vanilla extract

Instructions

Preheat oven to 375°F (190°C). Roll pie crusts to fit a rimmed baking sheet.
Place crust in the pan and trim edges.
Whisk pumpkin, milk, eggs, sugar, and spices until smooth. Pour into crust.
Bake 35–40 minutes until set in the center.
Cool completely before cutting into squares.

Tips & Variations

Decorative touch: Use extra crust to cut leaf shapes and place on top.
Make it lighter: Use low-fat evaporated milk.
Flavor twist: Add a splash of maple syrup for richness.

Serving Suggestions

Top each square with a dollop of whipped cream and a sprinkle of cinnamon. Perfect for buffet-style holiday meals.

10. Pumpkin Spice Cupcakes

Why It’s Great

Moist, fluffy, and spiced just right, these pumpkin cupcakes are a classic fall dessert. They’re crowd-pleasers at school events, bake sales, or simply as a weekend baking project.

Ingredients

1 1/2 cups pumpkin puree
1/2 cup vegetable oil or melted butter
2 eggs
1 cup sugar (or coconut sugar)
1 1/2 cups flour (whole wheat or all-purpose)
Pantry basics: baking powder, cinnamon, nutmeg, salt, vanilla extract

Instructions

Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
Whisk pumpkin, oil, eggs, sugar, and vanilla until smooth.
In another bowl, mix flour, baking powder, salt, and spices.
Combine wet and dry ingredients until just mixed.
Fill liners 2/3 full and bake 18–20 minutes. Cool before frosting.

Tips & Variations

Frosting ideas: Cream cheese frosting, maple glaze, or simple powdered sugar dusting.
Add-ins: Stir in mini chocolate chips or chopped walnuts.
Lighter version: Use applesauce instead of oil.

Serving Suggestions

Frost with cream cheese icing and sprinkle with cinnamon. Pair with spiced cider for a cozy fall treat.

11. Spiced Pumpkin Pie

Why It’s Great

This classic pumpkin pie gets a flavor boost with extra warm spices. It’s the ultimate Thanksgiving dessert. Creamy, comforting, and simple enough to bake ahead for stress-free holiday hosting.

Ingredients

1 (9-inch) pie crust
2 cups pumpkin puree
1 cup evaporated milk
2 large eggs
3/4 cup sugar (or coconut sugar)
Pantry basics: cinnamon, ginger, nutmeg, cloves, salt, vanilla extract

Instructions

Preheat oven to 375°F (190°C). Place pie crust in a pie dish.
Whisk pumpkin, evaporated milk, eggs, sugar, and spices until smooth.
Pour mixture into crust.
Bake 45–50 minutes until filling is set and slightly jiggly in the center.
Cool completely before slicing.

Tips & Variations

Lighter version: Use low-fat evaporated milk or oat milk.
Make mini pies: Use muffin tins with small crusts.
Extra spice: Add a dash of cardamom for depth.

Serving Suggestions

Top each slice with whipped cream or Greek yogurt. Best enjoyed with hot coffee or chai tea.

12. Pumpkin Chocolate Chip Bread

Why It’s Great

Moist, tender, and loaded with melty chocolate chips, this pumpkin bread is a fall favorite. It makes a great breakfast loaf, snack, or sweet gift during the holiday season.

Ingredients

1 1/2 cups pumpkin puree
1/2 cup vegetable oil or melted butter
2 large eggs
1 3/4 cups flour (whole wheat or all-purpose)
1 cup chocolate chips
Pantry basics: sugar, baking powder, baking soda, cinnamon, nutmeg, salt

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan.
Whisk pumpkin, oil, eggs, and sugar until smooth.
In another bowl, combine flour, baking powder, soda, salt, and spices.
Stir dry ingredients into wet until just combined. Fold in chocolate chips.
Pour into pan and bake 50–55 minutes. Cool before slicing.

Tips & Variations

Add crunch: Stir in walnuts or pecans.
Make it lighter: Swap half the oil for unsweetened applesauce.
Mini loaves: Bake in mini pans for gifts (reduce bake time).

Serving Suggestions

Serve warm with butter or nut butter. It pairs perfectly with coffee or warm cider.

13. Pumpkin Cheesecake Bars

Why It’s Great

Creamy, tangy cheesecake meets spiced pumpkin in these marbled dessert bars. They’re easier to make than a full cheesecake and perfect for potlucks or family gatherings.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
8 oz light cream cheese, softened
1 cup pumpkin puree
1/2 cup sugar (or coconut sugar)
Pantry basics: eggs, cinnamon, nutmeg, vanilla extract

Instructions

Preheat oven to 325°F (160°C). Line an 8×8 pan with parchment.
Mix graham crumbs and melted butter. Press into the bottom of pan.
Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time.
Divide batter: stir pumpkin and spices into half.
Drop spoonfuls of pumpkin batter over plain batter, swirling with a knife.
Bake 35–40 minutes. Cool and refrigerate before slicing.

Tips & Variations

Crust swap: Use gingersnaps instead of graham crackers.
Make it lighter: Use Greek yogurt for part of the cream cheese.
Marble design: Drag a toothpick for pretty swirls.

Serving Suggestions

Serve chilled with a drizzle of caramel sauce. They travel well, making them great for parties or bake sales.

14. Pumpkin Biscotti

Why It’s Great

Pumpkin biscotti are crunchy, spiced cookies with a festive twist. The combination of pumpkin, cream cheese, dried fruit, and nuts makes them flavorful and perfect for autumn. They’re sturdy enough for gifting and irresistible when dunked into hot drinks.

Ingredients

1/2 cup unsalted butter (softened)
1/4 cup cream cheese (fat-free works too)
1 cup pumpkin purée
1 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (omit if using salted butter)
2 large eggs
1 tsp vanilla extract
3 1/2 cups all-purpose flour
2 tsp pumpkin pie spice
1 tsp cinnamon
1/2 cup dried apricots (chopped)
1/2 cup chopped pecans

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Beat butter, cream cheese, and sugar until smooth. Add pumpkin, eggs, and vanilla; mix well.
In another bowl, whisk together flour, baking powder, baking soda, salt, and spices.
Gradually add dry ingredients to wet mixture until combined. Stir in apricots and pecans.
Divide dough in half. Shape into two logs (about 12” long each) on the baking sheet. Flatten slightly.
Bake for 25–30 minutes. Remove, cool 10 minutes, then slice diagonally into 1-inch pieces.
Place slices cut side down and bake 10–15 minutes per side until crisp.

Tips & Variations

Substitute dried cranberries or raisins for apricots.
Add a drizzle of white chocolate after baking for a festive touch.
For crunchier biscotti, bake a little longer on each side.

Serving Suggestions

Serve with coffee, cappuccino, or chai latte. They also make beautiful edible gifts when wrapped in clear bags with ribbon.

15. Pumpkin Gingerbread with Seedy Streusel

Why It’s Great

This pumpkin gingerbread is moist, warmly spiced, and topped with a crunchy seedy streusel. It’s a unique twist on classic gingerbread and makes a cozy, wholesome fall dessert. The streusel topping adds texture and a nutty flavor that pairs beautifully with pumpkin.

Ingredients

1 cup pumpkin purée
1/2 cup brown sugar
1/3 cup molasses
1/2 cup butter, melted
2 large eggs
2 cups all-purpose flour
1 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp salt
Streusel topping: pumpkin seeds, sunflower seeds, sesame seeds, rolled oats, sugar, butter

Instructions

Preheat oven to 350°F (175°C). Grease a loaf pan.
Beat pumpkin, sugar, molasses, butter, and eggs until smooth.
Whisk flour, baking soda, ginger, cinnamon, and salt in a bowl.
Stir dry ingredients into wet until combined.
Pour batter into loaf pan.
Mix streusel topping ingredients and sprinkle over batter.
Bake 50–60 minutes, until a toothpick comes out clean.
Cool before slicing.

Tips & Variations

Swap molasses with maple syrup for a lighter flavor.
Use whole wheat flour for added nutrition.
Make muffins instead of a loaf; reduce bake time to 20–25 minutes.

Serving Suggestions

Slice thick and serve warm with butter, cream cheese, or a drizzle of honey. It’s also wonderful with coffee or spiced tea.

16. Caramel-Pumpkin Flans

Why It’s Great

These caramel-pumpkin flans are creamy, elegant, and lightly spiced. They combine the silky smoothness of classic flan with the cozy flavor of pumpkin pie. Perfect for fall dinner parties or Thanksgiving when you want something a little different from traditional pie.

Ingredients

3/4 cup sugar (for caramel)
1 (15 oz) can pumpkin purée
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
3 large eggs
1 tsp pumpkin pie spice
1 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Place 6 ramekins in a baking dish.
In a saucepan, melt sugar over medium heat until golden and caramelized. Quickly divide caramel among ramekins.
Blend pumpkin, condensed milk, evaporated milk, eggs, spice, and vanilla until smooth.
Pour mixture over caramel in ramekins.
Add hot water to the baking dish (about halfway up the ramekins) for a water bath.
Bake 45–55 minutes, until the center is just set.
Cool completely, then refrigerate at least 4 hours or overnight.
To serve, run a knife around the edge and invert onto plates.

Tips & Variations

Use cinnamon and nutmeg if you don’t have pumpkin pie spice.
Make in a large round baking dish instead of individual ramekins for a centerpiece dessert.
Garnish with whipped cream or candied pecans.

Serving Suggestions

Serve chilled, topped with whipped cream and a sprinkle of extra spice. Pair with coffee or a sweet dessert.

17. Pumpkin Sugar Cookies

Why It’s Great

These soft sugar cookies with a hint of pumpkin spice are fun to make and decorate. They’re festive for fall parties, Thanksgiving or any occasional dessert tables.

Ingredients

1/2 cup pumpkin puree
1/2 cup butter, softened
1 cup sugar (or coconut sugar)
2 cups flour (all-purpose or whole wheat pastry)
1 egg
Pantry basics: baking powder, cinnamon, nutmeg, vanilla extract, salt

Instructions

Preheat oven to 350°F (175°C). Line baking sheet with parchment.
Beat butter and sugar until fluffy. Mix in pumpkin puree, egg, and vanilla.
Whisk flour, baking powder, salt, and spices. Stir into wet ingredients.
Roll dough into balls and place on sheet. Flatten slightly.
Bake 10–12 minutes until edges are lightly golden. Cool before decorating.

Tips & Variations

Frosting: Spread with cream cheese frosting or glaze.
Shapes: Roll out dough and cut with fall-themed cookie cutters.
Extra spice: Add ground ginger for a snappier flavor.

Serving Suggestions

Serve with warm cider or pack in treat bags for holiday gifts. These cookies are also great for decorating with kids.

18. 2-Ingredient Pumpkin Cookies

Why It’s Great

These cookies are as easy as it gets. Just two ingredients and a few minutes of prep. Soft, fluffy, and lightly spiced, they’re a healthier shortcut when you need a quick fall treat.

Ingredients

1 (15 oz) can pumpkin puree
1 box spice cake mix
Pantry basics: optional chocolate chips, nuts, or raisins

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet.
In a bowl, mix pumpkin puree with spice cake mix until smooth.
Scoop spoonfuls onto baking sheet.
Bake 12–14 minutes until set. Cool slightly before serving.

Tips & Variations

Add-ins: Stir in chocolate chips, chopped walnuts, or dried cranberries.
Frosting option: Top with cream cheese frosting for a cupcake-like treat.
Mini cookies: Use a teaspoon for bite-sized versions.

Serving Suggestions

Serve warm with milk or enjoy as an after-school snack. They’re also perfect for potlucks when you’re short on time.

19. Pumpkin Poke Cake

Why It’s Great

Pumpkin poke cake is soft, moist, and drizzled with caramel for extra indulgence. The “poke” method ensures every bite is flavorful and gooey, making it a crowd-pleaser for potlucks and family gatherings.

Ingredients

1 box spice cake mix
1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
1/2 cup caramel sauce
2 cups whipped topping
Pantry basics: cinnamon, nutmeg, vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 baking pan.
Mix cake mix with pumpkin puree and spices. Pour into pan and bake 25–30 minutes.
While still warm, poke holes all over the cake with a fork or skewer.
Pour condensed milk into the holes and let soak in.
Cool, then top with whipped topping and drizzle with caramel sauce.

Tips & Variations

Healthier swap: Use light whipped topping or Greek yogurt.
Extra crunch: Add chopped pecans over caramel drizzle.

Serving Suggestions

Serve chilled, straight from the fridge. Best paired with coffee or spiced tea after dinner.

20. Pumpkin-Oatmeal Muffins

Why It’s Great

Pumpkin-oatmeal muffins are hearty, wholesome, and fiber-packed. They’re ideal for a grab-and-go breakfast, healthy snack, or lunchbox treat that feels like dessert but nourishes like a meal.

Ingredients

1 cup pumpkin puree
1 1/2 cups rolled oats
1/2 cup milk (dairy or almond)
1/4 cup honey or maple syrup
2 eggs
Pantry basics: baking powder, cinnamon, nutmeg, vanilla extract, salt

Instructions

Preheat oven to 350°F (175°C). Line a muffin tin.
Mix oats, baking powder, spices, and salt.
In another bowl, whisk pumpkin puree, milk, honey, eggs, and vanilla.
Combine wet and dry ingredients until just mixed.
Fill muffin cups and bake 18–20 minutes.

Tips & Variations

Add-ins: Stir in chocolate chips, raisins, or chopped nuts.
Make it vegan: Use flax eggs and plant milk.
Sweeter version: Add a sprinkle of brown sugar on top before baking.

Serving Suggestions

Serve warm with nut butter or enjoy cold as a snack. Pairs well with coffee or smoothies.

21. Pumpkin-Oatmeal Cookies

Why It’s Great

Chewy and lightly spiced, these pumpkin-oatmeal cookies are comforting and satisfying. They’re healthier than classic cookies but still deliver the cozy flavors of fall.

Ingredients

1 cup pumpkin puree
1 1/2 cups rolled oats
1/2 cup flour (whole wheat or all-purpose)
1/3 cup honey or brown sugar
1/2 cup raisins or chocolate chips
Pantry basics: baking soda, cinnamon, nutmeg, vanilla extract, salt

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet.
Mix oats, flour, baking soda, salt, and spices.
In another bowl, whisk pumpkin, honey, and vanilla.
Combine wet and dry ingredients, then stir in raisins or chips.
Drop spoonfuls onto baking sheet and bake 12–14 minutes.

Tips & Variations

Extra chewy: Chill dough before baking.
Boost protein: Add 2 tbsp nut butter to dough.
Nutty twist: Stir in chopped walnuts or pecans.

Serving Suggestions

Pair with milk or tea for an afternoon snack. Great to pack for hikes or school lunches.

22. Pumpkin Pie Nice Cream

Why It’s Great

This pumpkin pie nice cream is creamy, dairy-free, and naturally sweetened. It’s like enjoying pumpkin pie in a refreshing frozen form. Quick to make, healthy, and perfect for fall or anytime you crave a guilt-free dessert.

Ingredients

3 frozen bananas
1 cup pumpkin purée
1/4 cup almond milk (or other plant milk)
2 tbsp maple syrup (or honey)
1 tsp pumpkin pie spice
1 tsp vanilla extract

Instructions

Blend frozen bananas, pumpkin purée, almond milk, maple syrup, pumpkin pie spice, and vanilla until smooth and creamy.
Taste and adjust sweetness as needed.
Serve immediately for soft-serve texture, or freeze 1–2 hours for firmer scoops.

Tips & Variations

Add a spoonful of almond or peanut butter for extra creaminess.
Top with granola, crushed gingersnaps, or chocolate chips.
For a dairy version, blend in Greek yogurt for extra protein.

Serving Suggestions

Scoop into bowls and sprinkle with cinnamon or nutmeg. Perfect as a light dessert after dinner or a healthy snack.

23. Pumpkin-Date Overnight Oats

Why It’s Great

These pumpkin-date overnight oats are a healthy, make-ahead breakfast or snack. Naturally sweetened with dates and pumpkin, they’re creamy, fiber-rich, and lightly spiced. Perfect for busy mornings or a cozy fall treat.

Ingredients

1/2 cup rolled oats
1/2 cup milk (dairy or plant-based)
1/3 cup pumpkin purée
2 Medjool dates, chopped
1/2 tsp pumpkin pie spice
1 tsp vanilla extract
Pantry basics: pinch of salt

Instructions

In a jar or container, combine oats, milk, pumpkin purée, chopped dates, pumpkin pie spice, vanilla, and salt.
Stir well, cover, and refrigerate overnight (or at least 4 hours).
In the morning, stir again and adjust consistency with extra milk if needed.

Tips & Variations

Stir in chia seeds or flax seeds for added fiber.
Add a spoonful of nut butter for extra protein and richness.
Top with granola, nuts, or fresh fruit before serving.

Serving Suggestions

Serve chilled for breakfast or a snack. Pairs well with a hot cup of coffee, tea, or a smoothie.

24. Pumpkin Cheesecake Tarts

Why It’s Great

These mini pumpkin cheesecake tarts are creamy, spiced, and perfectly portioned. They combine the richness of cheesecake with the cozy flavor of pumpkin. Perfect for fall gatherings, holiday parties, or as a fun, elegant dessert.

Ingredients

12 mini graham cracker crusts
8 oz cream cheese, softened (use reduced-fat if desired)
1/2 cup pumpkin purée
1/3 cup sugar (or coconut sugar)
1 large egg
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp pumpkin pie spice

Instructions

Preheat oven to 325°F (160°C).
In a bowl, beat cream cheese until smooth. Add pumpkin, sugar, egg, vanilla, and spices; mix until fully combined.
Spoon filling evenly into graham cracker crusts.
Bake 20–22 minutes, until centers are set. Cool completely, then refrigerate for at least 1 hour before serving.

Tips & Variations

Swap graham cracker crusts with chocolate or gingerbread crusts for a twist.
Top with whipped cream, candied pecans, or a drizzle of caramel sauce.
Make ahead: Prepare a day before and refrigerate for best flavor.

Serving Suggestions

Serve chilled as individual desserts for parties or holiday gatherings. Pair with coffee, chai, or a sweet dessert.

25. Pumpkin Spice Cake

Why It’s Great

This pumpkin spice cake is moist, tender, and full of cozy fall flavors. Warm spices blend perfectly with pumpkin purée, making it a perfect dessert or snack for autumn. It’s easy to make and works for both casual family meals and holiday celebrations.

Ingredients

1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1 cup sugar
1/2 cup vegetable oil
1/2 cup buttermilk
1 cup pumpkin purée
2 large eggs
1 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon.
In another bowl, beat sugar, oil, and eggs until smooth. Stir in pumpkin purée and vanilla.
Gradually add dry ingredients to wet, mixing until just combined.
Pour batter into prepared pan and bake 30–35 minutes, until a toothpick comes out clean.
Cool completely before slicing. Optional: frost with cream cheese frosting.

Tips & Variations

Add chopped nuts or chocolate chips for extra texture.
Use a bundt pan for a festive presentation.
Make it lighter by substituting half the oil with applesauce.

Serving Suggestions

Serve squares with a cup of coffee, tea, or hot cocoa. Top with a simple glaze or cream cheese frosting for a holiday treat.

26. Pumpkin Apple Cake

Why It’s Great

This pumpkin-apple cake is moist, spiced, and packed with fall flavors. The combination of pumpkin and apples makes it naturally sweet and tender. It’s perfect for breakfast, snacks, or dessert during the autumn season.

Ingredients

1 cup pumpkin purée
2 medium apples, peeled and grated
1 1/2 cups all-purpose flour
1/2 cup brown sugar
1/3 cup vegetable oil
2 large eggs
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
1/4 tsp salt

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan.
In a large bowl, mix pumpkin purée, grated apples, oil, brown sugar, and eggs until smooth.
In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
Gradually combine dry ingredients with wet mixture, stirring until just blended.
Pour batter into prepared pan and bake 35–40 minutes, until a toothpick inserted in the center comes out clean.
Cool completely before slicing.

Tips & Variations

Add 1/2 cup chopped nuts or raisins for extra texture.
Top with a light glaze or cream cheese frosting for extra indulgence.
Substitute whole wheat flour for a slightly healthier version.

Serving Suggestions

Serve warm or at room temperature. Pairs beautifully with coffee, tea, or a glass of milk.

27. Pumpkin Bars with Cream Cheese Frosting

Why It’s Great

These pumpkin bars are moist, spiced, and topped with tangy cream cheese frosting. They’re a classic fall treat that’s easy to make and perfect for gatherings, potlucks, or holiday desserts.

Ingredients

1 cup pumpkin purée
1 cup sugar
1/2 cup vegetable oil
2 large eggs
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
Cream Cheese Frosting: 8 oz cream cheese (softened), 1/4 cup butter (softened), 2 cups powdered sugar, 1 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a large bowl, mix pumpkin, sugar, oil, and eggs until smooth.
In another bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
Gradually combine dry ingredients with wet mixture. Pour batter into prepared pan.
Bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
For frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla; beat until creamy. Spread over cooled bars.

Tips & Variations

Use reduced-fat cream cheese for a lighter version.
Add chopped pecans or walnuts for crunch.
Try a drizzle of caramel sauce on top for extra indulgence.

Serving Suggestions

Cut into squares and serve chilled. Pair with coffee, hot chocolate, or apple cider for a perfect fall treat.

28. Pumpkin Custard

Why It’s Great

This pumpkin custard is creamy, lightly spiced, and naturally gluten-free. It’s a comforting fall dessert that’s simple to make and perfect for serving warm or chilled.

Ingredients

1 1/2 cups pumpkin purée
3 large eggs
1/2 cup milk (dairy or plant-based)
1/3 cup honey or maple syrup
1 tsp pumpkin pie spice
1 tsp vanilla extract
Pinch of salt

Instructions

Preheat oven to 325°F (160°C). Grease 4–6 ramekins.
In a bowl, whisk together pumpkin purée, eggs, milk, honey, pumpkin pie spice, vanilla, and salt until smooth.
Pour mixture into ramekins. Place ramekins in a baking dish and add hot water halfway up the sides.
Bake 35–40 minutes, until custards are set but slightly jiggly in the center.
Cool slightly, then refrigerate at least 2 hours before serving.

Tips & Variations

Use coconut milk for a dairy-free version.
Add a pinch of nutmeg or cinnamon for extra warmth.
Serve with whipped cream or toasted pecans for garnish.

Serving Suggestions

Serve chilled or slightly warmed. Pairs beautifully with a cup of coffee or spiced tea for a cozy fall dessert.

29. Pumpkin Yogurt Parfait

Why It’s Great

This pumpkin yogurt parfait is creamy, spiced, and layered with homemade granola for crunch. It’s a healthy, make-ahead breakfast or snack that highlights the flavors of fall. Quick to assemble and naturally sweetened, it’s perfect for busy mornings or a cozy treat.

Ingredients

1 cup Greek yogurt (plain or vanilla)
1/2 cup pumpkin purée
2 tbsp maple syrup or honey
1/2 tsp pumpkin pie spice
1/2 cup homemade or store-bought granola
Pantry basics: vanilla extract

Instructions

In a bowl, mix pumpkin purée, maple syrup, pumpkin pie spice, and vanilla until smooth.
In serving glasses, layer Greek yogurt, pumpkin mixture, and granola.
Repeat layers and finish with a sprinkle of granola on top.
Serve immediately or refrigerate for up to 2 days.

Tips & Variations

Swap Greek yogurt for dairy-free yogurt for a vegan version.
Add chopped nuts, seeds, or dried cranberries for extra texture.
Top with whipped cream for a more indulgent dessert version.

Serving Suggestions

Serve in clear glasses for a beautiful presentation. Enjoy as a breakfast, snack, or healthy dessert with a warm cup of coffee or tea.

Bottom Line

These 25 pumpkin desserts bring the flavors of fall to your table. From quick snacks to show-stopping treats, there’s something for every craving.

Enjoy the cozy spices, creamy textures, and natural sweetness. Make them for family, friends, or yourself.

Each recipe is simple, delicious, and perfect for celebrating the season. Try a few, mix and match, and savor the magic of pumpkin all autumn long.