14 Pumpkin Recipes to Make All November Long

A spare can of pumpkin does not need to become another pie. It can make breakfast softer, soup thicker, and dinner a little cozier.

These recipes move from sweet to savory without demanding unusual equipment. Plain unsweetened pumpkin purée is the most versatile starting point.

1. Pumpkin Cinnamon Breakfast Muffins

Pumpkin Cinnamon Breakfast Muffins have lightly spiced muffin tops. That combination makes it a tempting addition to the fall table.

Whisk 1 cup pumpkin purée, 2 eggs, 1/3 cup oil, 2/3 cup sugar, and 1/4 cup milk. Fold in 1 3/4 cups flour, 2 tsp baking powder, 1 tsp cinnamon, and 1 tsp ground cinnamon, then bake in 12 muffin cups at 375°F for 18 to 22 minutes.

Fill cups only three-quarters full. Start checking slightly before the listed baking time because ovens vary.

2. Creamy Pumpkin Tomato Soup

A spoon of tomato gives pumpkin soup a little acidity without losing its creamy feel. It is especially welcome on a cold November night.

Sauté one chopped onion and 2 minced garlic cloves in 1 tbsp olive oil, then add 2 cups pumpkin purée, 1 cup crushed tomatoes, and 2 cups vegetable broth. Simmer for 15 to 20 minutes, blend smooth, and season with salt, black pepper, and a little lemon juice.

Use plain unsweetened pumpkin purée rather than pie filling. Thin with more stock if needed.

3. Pumpkin Chocolate Chip Bread

A homemade serving of pumpkin chocolate chip bread feels a little more special than a packaged treat. The best part is a moist loaf with a golden crust.

Mix 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 3/4 cup brown sugar, and 1 tsp vanilla. Stir in 1 3/4 cups flour, 1 tsp baking soda, 1 tsp cinnamon, and 1/2 cup chocolate chips, then bake in a lined 9-by-5-inch loaf pan at 350°F for 50 to 60 minutes.

Measure the dry ingredients before getting started. Keep toppings separate until serving if you want extra crunch.

4. Roasted Pumpkin and Sage Pasta

Roasted pumpkin brings sweet browned edges to a creamy sage pasta. That contrast makes a simple dinner feel satisfying.

Toss 1 lb peeled pumpkin cubes with 1 tbsp olive oil and roast at 425°F for 25 to 30 minutes, then cook 12 oz pasta while reserving 1 cup pasta water. Toss the cooked pasta with the roasted pumpkin, 1/2 cup cream or milk, 1 tsp chopped sage, 1/3 cup Parmesan, and enough pasta water for a light sauce.

Keep a few browned pumpkin pieces on top for texture. Sage is strong, so add a little at a time.

5. Maple Pumpkin Oatmeal

There is no need for elaborate decorating with maple pumpkin oatmeal. It already offers a warm creamy bowl.

Simmer 1 cup rolled oats with 2 cups milk and 1/2 tsp cinnamon for 5 to 7 minutes. Stir in 2 tbsp maple syrup and spoon into two bowls, adding more milk if needed.

Taste and adjust sweetness or seasoning before serving. Cool leftovers promptly before covering.

6. Pumpkin Ricotta Pancakes

A batch of pumpkin ricotta pancakes suits a quiet afternoon or a crowded table. Expect fluffy pumpkin breakfast rounds with very little fuss.

Whisk 1 egg, 3/4 cup milk, 1/2 cup pumpkin purée, and 1 tbsp oil. Stir in 1 cup flour, 2 tsp baking powder, and 1/3 cup ricotta, then cook 1/4-cup pancakes in a lightly greased skillet around 2 minutes per side.

Keep toppings separate until serving if you want extra crunch. Flip when small bubbles appear on top.

7. Pumpkin and Black Bean Chili

Pumpkin and Black Bean Chili makes good use of a handful of everyday ingredients. Its signature is a thick warming bean stew.

Soften 1 diced onion and 1 bell pepper in 1 tbsp oil, then add 2 cups pumpkin purée and one 14-oz can diced tomatoes. Stir in 2 cups cooked beans, 1 cup broth, 1 tsp chili powder, and 1 cup cooked black beans, then simmer 20 minutes.

Use the pan size given so the texture stays predictable. Finish with lime juice or cilantro.

8. Pumpkin Cream Cheese Bars

Some fall recipes are worth keeping because their textures are so satisfying. Pumpkin Cream Cheese Bars brings tender pumpkin cake topped with tangy frosting.

Mix 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 3/4 cup sugar, 1 1/2 cups flour, 2 tsp baking powder, and 1 tsp cinnamon. Stir in 1 tsp pumpkin spice, bake in a 9-by-13-inch pan at 350°F for 22 to 28 minutes, then cool and frost with 8 oz cream cheese, 4 tbsp soft butter, 1 cup powdered sugar, and 1 tsp vanilla.

Cool leftovers promptly before covering. Measure the dry ingredients before getting started.

9. Coconut Pumpkin Curry

The name says most of what is lovely about coconut pumpkin curry. It delivers a creamy gently spiced sauce when you want something comforting.

Cook 1 diced onion with 2 tsp curry powder in 1 tbsp oil, then stir in 1 cup pumpkin purée and 1 cup coconut milk. Add 1/2 cup coconut milk, 1 cup chopped vegetables, and 1/2 cup water, simmer 15 to 20 minutes until tender, and serve with rice.

Finish with a little lime juice. Start checking slightly before the listed baking time because ovens vary.

10. Pumpkin Spice Granola

Pumpkin Spice Granola is a nice change from the usual rotation. It has crunchy oat clusters and plenty of room for your favorite finish.

Mix 3 cups rolled oats with 1/3 cup maple syrup, 1/4 cup oil, 1 tsp cinnamon, and a pinch of salt. Stir in 1/3 cup plain pumpkin purée, spread on a baking sheet, and bake at 325°F for 25 to 30 minutes, stirring once.

Keep sealed in a dry jar. Taste and adjust sweetness or seasoning before serving.

11. Pumpkin Gnocchi Skillet

Pumpkin Gnocchi Skillet has soft dumplings in pumpkin sauce. That combination makes it a tempting addition to the fall table.

Cook 1 lb packaged gnocchi following its package directions while browning 1 tbsp butter with 1 tsp chopped sage. Mix 3/4 cup pumpkin purée with 1/3 cup cooking water and 1/2 tsp smoked paprika, then toss gently with the gnocchi over low heat.

Measure the dry ingredients before getting started. Keep toppings separate until serving if you want extra crunch.

12. Pumpkin Apple Crumble

Pumpkin adds a soft creamy layer beneath baked apples. The topping gives the dessert enough crunch to feel balanced.

Toss 4 cups sliced apples with 1/3 cup brown sugar, 1 tbsp cornstarch, and 1 tsp cinnamon, then spread over 1 cup pumpkin purée mixed with 2 tbsp maple syrup in an 8-inch baking dish. Rub 3/4 cup oats, 1/2 cup flour, 1/3 cup sugar, and 5 tbsp butter into crumbs, sprinkle over the fruit, and bake at 375°F for 35 to 45 minutes.

Use firm apples to preserve their shape. Put the dish on a tray in case the filling bubbles over.

13. Savory Pumpkin Frittata

A homemade serving of savory pumpkin frittata feels a little more special than a packaged treat. The best part is soft eggs with sweet savory pumpkin pieces.

Soften a diced small onion in 1 tbsp oil in a 10-inch ovenproof skillet and add 3/4 cup cooked pumpkin cubes. Scatter in 1/2 tsp smoked paprika, pour over 6 eggs beaten with 1/4 cup milk, then cook gently and finish in a 375°F oven for 10 to 15 minutes until set.

Taste and adjust sweetness or seasoning before serving. Cool leftovers promptly before covering.

14. Pumpkin Cheesecake Cups

Pumpkin Cheesecake Cups put a new spin on a familiar seasonal flavor. You get cool creamy layers with cookie crunch in a recipe that fits a normal kitchen.

Beat 8 oz softened cream cheese with 1/3 cup powdered sugar and 1 tsp vanilla, then fold in 1 cup whipped cream. Blend in 1/3 cup plain pumpkin purée, divide with 3/4 cup crushed graham crackers among six glasses, and refrigerate for at least 2 hours.

Keep toppings separate until serving if you want extra crunch. Use room-temperature cream cheese to avoid lumps.

Final Thoughts

Start with one recipe that suits the time and ingredients you have. Once you find a favorite, change the topping or spice the next time.