14 Easy Pumpkin Desserts for Fall

Ingredients

• 1 unbaked 9 inch deep dish pie crust, homemade or store bought
• 1 (15 ounce) can pumpkin puree
• 1 (12 ounce) can evaporated milk
• 2 large eggs
• 1 large egg yolk
• 3/4 cup packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Whipped cream, for serving

Instructions

1. Heat the oven to 425F with a rack in the lower third. Fit the crust into a 9 inch deep dish pie plate, crimp the edges and chill it for 15 minutes while you make the filling.
2. In a large bowl, whisk the pumpkin, evaporated milk, eggs and egg yolk until completely smooth.
3. Add the brown sugar, cinnamon, ginger, nutmeg, cloves, salt and vanilla and whisk until no streaks of sugar remain.
4. Set the pie plate on a rimmed baking sheet and pour in the filling. Bake for 15 minutes at 425F.
5. Without opening the oven door for long, lower the temperature to 350F and bake for 40 to 50 minutes more. The pie is done when the edges are set and puffed and the center still jiggles slightly like gelatin when you nudge the pan. A knife inserted halfway between the edge and center should come out clean.
6. If the crust edges brown too fast, cover them with a pie shield or strips of foil.
7. Cool the pie on a wire rack for at least 2 hours, then chill until ready to serve. The filling finishes setting as it cools. Serve with plenty of whipped cream.

Ingredients

• 4 large eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 1 (15 ounce) can pumpkin puree
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• For the frosting
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Heat the oven to 350F. Grease a 10×15 inch jelly roll pan or rimmed baking sheet.
2. In a large bowl, beat the eggs, sugar, oil and pumpkin with a whisk or hand mixer until light and smooth, about 2 minutes.
3. In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. Add the dry ingredients to the pumpkin mixture and stir just until no dry flour remains.
4. Spread the batter evenly in the prepared pan. Bake for 25 to 30 minutes, until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean.
5. Cool the bars completely in the pan on a wire rack, about 1 1/2 hours. Frosting warm bars will make the frosting melt and slide.
6. For the frosting, beat the cream cheese and butter on medium speed until fluffy and smooth, about 2 minutes. Add the powdered sugar a cup at a time, then the vanilla, and beat until creamy.
7. Spread the frosting over the cooled bars, cut into 24 squares and serve. Keep leftovers covered in the refrigerator.

Ingredients

• 1 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Instructions

1. Heat the oven to 350F. Grease a 9×5 inch loaf pan and line the bottom and long sides with a strip of parchment for easy removal.
2. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg and cloves.
3. In a large bowl, whisk the pumpkin, oil, eggs, both sugars, milk and vanilla until smooth and well blended.
4. Pour the dry ingredients into the wet ingredients and fold gently with a spatula just until no streaks of flour remain. A few small lumps are fine. Overmixing makes the bread tough.
5. Scrape the batter into the pan and smooth the top. Bake for 60 to 70 minutes, until the loaf is domed and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent it loosely with foil after 45 minutes.
6. Cool in the pan for 15 minutes, then lift the loaf out with the parchment and cool completely on a wire rack before slicing.

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups semisweet chocolate chips

Instructions

1. Heat the oven to 350F and line two baking sheets with parchment paper.
2. Blot the pumpkin puree between a few layers of paper towels for a minute to remove extra moisture. This keeps the cookies from turning too cakey.
3. In a medium bowl, whisk the flour, baking soda, salt, cinnamon and nutmeg.
4. In a large bowl, beat the butter with both sugars on medium speed for 2 to 3 minutes, until light and fluffy. Beat in the pumpkin, egg and vanilla until combined. The mixture may look a little curdled, which is fine.
5. Add the dry ingredients and mix on low just until combined, then fold in the chocolate chips.
6. Scoop the dough in rounded tablespoons onto the baking sheets, about 2 inches apart. Flatten each mound slightly with damp fingers, since these cookies do not spread much.
7. Bake for 12 to 14 minutes, until the edges are set and lightly golden and the tops look dry. Cool on the sheet for 5 minutes, then move to a wire rack.

Ingredients

• For the crust
• 1 3/4 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• For the filling
• 3 (8 ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 1/4 cups pumpkin puree
• 3 large eggs, at room temperature
• 1/2 cup sour cream
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

Instructions

1. Heat the oven to 350F. Wrap the outside of a 9 inch springform pan in a double layer of heavy foil. Stir the graham crumbs, sugar and melted butter together and press firmly into the bottom and 1 inch up the sides. Bake for 10 minutes, then cool. Lower the oven to 325F.
2. Beat the cream cheese on medium low speed until completely smooth, scraping the bowl often. Add both sugars and beat until creamy.
3. Beat in the pumpkin, sour cream, pumpkin pie spice and vanilla. Add the eggs one at a time on low speed, mixing just until each disappears. Too much beating adds air that causes cracks.
4. Pour the filling into the crust. Set the springform in a large roasting pan and pour hot water into the roasting pan until it comes 1 inch up the sides.
5. Bake for 1 hour 10 minutes to 1 hour 20 minutes, until the edges are set and the center 3 inches still jiggle slightly.
6. Turn off the oven, crack the door open and leave the cheesecake inside for 1 hour. Remove from the water bath, run a knife around the edge and cool to room temperature.
7. Refrigerate for at least 4 hours or overnight before slicing.

Ingredients

• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• 3/4 cup all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• Powdered sugar, for the towel and dusting
• For the filling
• 8 ounces cream cheese, softened
• 6 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Heat the oven to 375F. Grease a 10×15 inch jelly roll pan, line it with parchment and grease the parchment.
2. Beat the eggs and sugar on high speed for 3 minutes, until thick and pale. Beat in the pumpkin. Whisk the flour, baking soda, cinnamon and salt together, then fold them into the egg mixture until smooth.
3. Spread the batter evenly in the pan. Bake for 13 to 15 minutes, until the top springs back when lightly touched.
4. While the cake bakes, lay a thin kitchen towel on the counter and dust it generously with powdered sugar. As soon as the cake comes out, loosen the edges and flip it onto the towel. Peel off the parchment.
5. Starting at a short end, roll the warm cake up together with the towel. Cool it seam side down on a wire rack for 1 hour. Rolling while warm trains the cake so it will not crack later.
6. Beat the cream cheese, butter, powdered sugar and vanilla until smooth. Gently unroll the cake, spread the filling to within 1 inch of the edges and roll it back up without the towel.
7. Wrap in plastic wrap and chill for at least 1 hour. Dust with powdered sugar and slice.

Ingredients

• 1 (15 ounce) can pumpkin puree
• 1 (12 ounce) can evaporated milk
• 3 large eggs
• 1 cup granulated sugar
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (15.25 ounce) box yellow cake mix
• 1 cup chopped pecans
• 3/4 cup unsalted butter, melted
• Whipped cream or vanilla ice cream, for serving

Instructions

1. Heat the oven to 350F and grease a 9×13 inch baking dish.
2. In a large bowl, whisk the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, cinnamon, salt and vanilla until smooth. Pour the mixture into the baking dish and spread it evenly.
3. Sprinkle the dry cake mix evenly over the pumpkin layer, breaking up any lumps with your fingers. Do not stir it in.
4. Scatter the chopped pecans over the cake mix.
5. Drizzle the melted butter slowly and evenly over the entire top, trying to moisten as much of the dry mix as you can. A few dry spots are fine and will mostly bake in.
6. Bake for 50 to 60 minutes, until the top is deep golden brown and crisp and the pumpkin layer underneath is set and no longer wobbly in the center.
7. Cool for at least 20 minutes before serving so the custard layer can firm up. Serve warm or at room temperature with whipped cream or a scoop of vanilla ice cream.

Ingredients

• 2 3/4 cups all purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• For rolling
• 1/3 cup granulated sugar
• 2 teaspoons ground cinnamon

Instructions

1. Whisk the flour, cream of tartar, baking soda, salt and pumpkin pie spice in a medium bowl.
2. In a large bowl, beat the butter with both sugars on medium speed for 3 minutes, until light and fluffy. Beat in the pumpkin, egg and vanilla until smooth.
3. Add the dry ingredients and mix on low just until combined. The dough will be soft and sticky. Cover and chill for at least 1 hour so it is easy to roll.
4. Heat the oven to 350F and line two baking sheets with parchment. Stir the rolling sugar and cinnamon together in a small bowl.
5. Scoop the dough into 1 1/2 tablespoon balls, roll them between your palms and coat them generously in the cinnamon sugar. Arrange 2 inches apart on the sheets.
6. Bake for 10 to 12 minutes, until the edges are set and the centers look puffed and just barely underdone. They will settle and crinkle as they cool.
7. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Ingredients

• 3 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1 cup vegetable oil
• 2 cups packed light brown sugar
• 1 (15 ounce) can pumpkin puree
• 2 large eggs
• For the filling
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Heat the oven to 350F and line three baking sheets with parchment.
2. Whisk the flour, baking powder, baking soda, salt and pumpkin pie spice in a medium bowl.
3. In a large bowl, whisk the oil, brown sugar, pumpkin and eggs until smooth. Add the dry ingredients and stir just until no flour remains. The batter will be thick.
4. Use a 2 tablespoon cookie scoop to drop mounds of batter onto the sheets about 2 inches apart. You should have 32 cakes.
5. Bake one sheet at a time for 10 to 12 minutes, until the cakes spring back when lightly touched in the center. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
6. For the filling, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla and beat until light and fluffy.
7. Pair the cakes by size. Pipe or spread a generous spoonful of filling on the flat side of half the cakes and top with the remaining cakes, pressing gently. Chill for 30 minutes to firm up the filling.

Ingredients

• 8 cups cubed day old brioche or French bread, about 1 inch cubes
• 1 cup pumpkin puree
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup packed light brown sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1 cup caramel sauce, warmed, for serving

Instructions

1. Heat the oven to 350F and butter a 9×13 inch baking dish. Spread the bread cubes in the dish.
2. In a large bowl, whisk the pumpkin, milk, cream, eggs, brown sugar, pumpkin pie spice, vanilla and salt until completely smooth.
3. Pour the custard evenly over the bread. Press the cubes down gently with a spatula so they are all moistened. Let the dish stand for 15 minutes so the bread can soak up the custard.
4. Drizzle the melted butter over the top. This helps the exposed bread pieces turn golden and crisp in the oven.
5. Bake for 40 to 45 minutes, until the top is golden brown, the center is puffed and set, and a knife inserted in the middle comes out without any liquid custard. The center should register about 160F.
6. Cool for 10 minutes. Spoon into bowls and drizzle with warm caramel sauce. A scoop of vanilla ice cream on top is never a bad idea.

Ingredients

• 3/4 cup warm milk, about 110F
• 2 1/4 teaspoons instant yeast
• 1/4 cup granulated sugar
• 3/4 cup pumpkin puree
• 1/4 cup unsalted butter, melted
• 1 large egg
• 4 cups all purpose flour
• 1 teaspoon salt
• For the filling
• 1/2 cup unsalted butter, very soft
• 3/4 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 4 ounces cream cheese, softened
• 1 cup powdered sugar

Instructions

1. Stir the warm milk, yeast and sugar in a large bowl and let it sit for 5 minutes, until foamy. Whisk in the pumpkin, melted butter and egg.
2. Add the flour and salt and mix until a soft dough forms. Knead on a floured counter for 6 to 8 minutes, until smooth and slightly tacky. Place in a greased bowl, cover and let rise in a warm spot for 1 hour, until doubled.
3. Grease a 9×13 inch baking dish. Roll the dough into an 18×12 inch rectangle. Spread with 6 tablespoons of the soft butter and sprinkle evenly with the brown sugar and cinnamon.
4. Roll up tightly from a long side and pinch the seam closed. Cut into 12 even rolls with unflavored dental floss or a sharp knife and arrange them in the dish.
5. Cover and let rise for 45 minutes, until puffy. Heat the oven to 350F and bake for 25 to 30 minutes, until golden brown and the centers read 190F.
6. Beat the cream cheese, remaining 2 tablespoons butter and powdered sugar until smooth. Spread over the warm rolls and serve.

Ingredients

• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 cup pumpkin puree
• 2 teaspoons vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice
• 1 cup white chocolate chips
• 1/2 cup chopped pecans

Instructions

1. Heat the oven to 350F. Line an 8×8 inch baking pan with parchment, leaving an overhang on two sides so you can lift the blondies out later.
2. In a large bowl, whisk the melted butter with the brown and granulated sugars until smooth and glossy, about 1 minute.
3. Whisk in the egg, pumpkin and vanilla until well combined.
4. Add the flour, baking powder, salt and pumpkin pie spice and stir with a spatula just until the flour disappears. Fold in most of the white chocolate chips and pecans, saving a handful of each for the top.
5. Spread the thick batter into the pan and smooth the top. Scatter the reserved chips and pecans over it.
6. Bake for 28 to 33 minutes, until the edges are golden and pulling away from the sides and a toothpick in the center comes out with a few moist crumbs. Do not overbake or they will be cakey.
7. Cool completely in the pan, about 1 hour, then lift them out and cut into 16 squares.

Ingredients

• 3 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 4 large eggs, at room temperature
• 1 (15 ounce) can pumpkin puree
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• For the glaze
• 1 1/2 cups powdered sugar
• 3 tablespoons milk

Instructions

1. Heat the oven to 350F. Generously grease a 10 to 12 cup Bundt pan with softened butter or baking spray, getting into every crease, then dust it with flour.
2. Whisk the flour, baking powder, baking soda, salt and pumpkin pie spice in a medium bowl.
3. In a large bowl, beat the butter with both sugars on medium high speed for 3 to 4 minutes, until pale and fluffy. Add the eggs one at a time, beating well after each.
4. Beat in the pumpkin, sour cream and vanilla. Add the dry ingredients in two additions and mix on low just until combined.
5. Spoon the batter into the pan and smooth the top. Bake for 55 to 65 minutes, until a long skewer inserted in the thickest part comes out clean.
6. Cool in the pan for exactly 10 minutes, then invert onto a wire rack. Waiting longer can make the cake stick. Cool completely, about 1 1/2 hours.
7. Whisk the powdered sugar and milk until smooth and drizzle the glaze over the cooled cake. Let it set for 15 minutes before slicing.

Ingredients

• 4 ounces cream cheese, softened
• 1/2 cup packed light brown sugar
• 1 cup pumpkin puree
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/4 cups cold heavy cream
• 2 tablespoons powdered sugar
• 1/2 cup crushed gingersnap cookies
• Extra whipped cream, for topping
• Ground cinnamon, for dusting

Instructions

1. In a large bowl, beat the cream cheese and brown sugar with a hand mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl.
2. Add the pumpkin, pumpkin pie spice, cinnamon, vanilla and salt and beat until completely smooth with no lumps of cream cheese.
3. In a separate chilled bowl, beat the cold heavy cream with the powdered sugar on medium high speed until stiff peaks form, 2 to 3 minutes. The cream should hold its shape when you lift the beaters.
4. Stir about one third of the whipped cream into the pumpkin mixture to lighten it. Then gently fold in the remaining whipped cream with a spatula, sweeping from the bottom up, until no white streaks remain.
5. Spoon a layer of crushed gingersnaps into six small glasses or jars, then add the mousse on top. Smooth the tops.
6. Cover and refrigerate for at least 2 hours, until set and well chilled. Just before serving, top each with a dollop of whipped cream, a sprinkle of cookie crumbs and a dusting of cinnamon.