20 Pumpkin Dessert Recipes Your Family Will Love

Pumpkin makes a tender base for more than pie. That little can works surprisingly well in cookies, cakes, chilled cups, and bars.

These twenty sweets cover different textures and serving sizes for family dessert. Pick one chilled treat and one baked option when you want variety.

1. Pumpkin Chocolate Chip Snack Cake

Pumpkin Chocolate Chip Snack Cake has a soft spiced pumpkin crumb. That combination makes it a tempting addition to the fall table.

Whisk 1 cup pumpkin purée with 2 eggs, 1/2 cup oil, 3/4 cup sugar, and 1/3 cup milk. Fold in 1 3/4 cups flour, 2 tsp baking powder, 1 tsp cinnamon, and 1/2 cup chocolate chips, then bake in a 9-inch square pan at 350°F for 30 to 35 minutes.

Use a toothpick in the middle to check doneness. Start checking slightly before the listed baking time because ovens vary.

2. Cinnamon Pumpkin Sugar Cookies

These sugar cookies carry pumpkin flavor in a softly chewy middle. A cinnamon-sugar coat gives them an extra fall touch.

Mix 1/2 cup cooled browned butter with 3/4 cup brown sugar, 1 egg yolk, 1/3 cup blotted pumpkin purée, and 1 tsp vanilla, then fold in 1 3/4 cups flour and 1/2 tsp baking soda. Chill 20 minutes, roll in 2 tbsp cinnamon sugar, and bake at 350°F for 10 to 12 minutes.

Blot the purée so the cookies stay chewy instead of cakey. Leave them on the baking sheet for five minutes after baking.

3. Maple Pumpkin Bread Pudding

A homemade serving of maple pumpkin bread pudding 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 2 tbsp maple syrup, 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. Cream Cheese Pumpkin Swirl Brownies

Cream Cheese Pumpkin Swirl Brownies put a new spin on a familiar seasonal flavor. You get creamy streaks through a moist pumpkin crumb in a recipe that fits a normal kitchen.

Whisk 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 3/4 cup sugar, 1 1/2 cups flour, and 2 tsp baking powder. Spread into an 8-inch pan, dot with 4 oz cream cheese beaten with 1 egg yolk, 2 tbsp sugar, and 1 tsp pumpkin spice, swirl with a skewer, and bake at 350°F for 30 to 35 minutes.

Start checking slightly before the listed baking time because ovens vary. Use the pan size given so the texture stays predictable.

5. Pumpkin Pecan Streusel Muffins

There is no need for elaborate decorating with pumpkin pecan streusel muffins. It already offers crisp crumbs against a soft pumpkin base.

Combine 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 3/4 cup sugar, 1 1/2 cups flour, and 2 tsp baking powder. Spread into a 9-inch square pan, top with crumbs made from 1/2 cup oats, 1/3 cup flour, 1/3 cup brown sugar, 4 tbsp butter, and 1/2 cup chopped pecans, then bake at 350°F for 30 to 35 minutes.

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

6. Pumpkin Cheesecake Mousse Cups

A batch of pumpkin cheesecake mousse cups suits a quiet afternoon or a crowded table. Expect fluffy sweet-spiced cream with very little fuss.

Beat 8 oz cream cheese with 1/3 cup powdered sugar, 1/2 cup pumpkin purée, and 1 tsp cinnamon. Fold in 1 1/2 cups whipped cream and 1/3 cup plain pumpkin purée, divide into six glasses, and chill for 1 hour for a firmer mousse.

Keep toppings separate until serving if you want extra crunch. Fold gently to keep the mixture light.

7. Pumpkin Cinnamon Roll Bake

Pumpkin Cinnamon Roll Bake makes good use of a handful of everyday ingredients. Its signature is soft custard with browned bread edges.

Spread 6 cups cubed day-old brioche with 1 diced apple in a greased 9-inch dish. Mix 1 tsp ground cinnamon into 3 eggs whisked with 1 1/2 cups milk, 1/2 cup brown sugar, and 1 tsp cinnamon, pour over the bread, rest 15 minutes, and bake at 350°F for 40 to 45 minutes.

Use the pan size given so the texture stays predictable. Let stand before scooping.

8. Pumpkin White Chocolate Blondies

White chocolate adds creamy sweetness to pumpkin blondies. A thinner pumpkin layer keeps the bars chewy instead of fluffy.

Whisk 1/2 cup melted butter, 3/4 cup brown sugar, 1 egg, 1/3 cup blotted pumpkin purée, and 1 tsp vanilla until smooth. Fold in 1 1/4 cups flour, 1/2 tsp baking powder, and 1/2 cup white chocolate chips, then bake in a lined 8-inch pan at 350°F for 25 to 30 minutes.

Blot pumpkin before adding it so the batter stays thick. Cool fully before cutting.

9. Pumpkin Oat Crumble Bars

The name says most of what is lovely about pumpkin oat crumble bars. It delivers crisp crumbs against a soft pumpkin base when you want something comforting.

Combine 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 3/4 cup sugar, 1 1/2 cups flour, and 2 tsp baking powder. Spread into a 9-inch square pan, top with crumbs made from 1/2 cup oats, 1/3 cup flour, 1/3 cup brown sugar, 4 tbsp butter, and 1 tsp pumpkin spice, then bake at 350°F for 30 to 35 minutes.

Leave a few bigger pieces in the crumble. Start checking slightly before the listed baking time because ovens vary.

10. Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes is a nice change from the usual rotation. It has a soft spiced pumpkin crumb and plenty of room for your favorite finish.

Whisk 1 cup pumpkin purée with 2 eggs, 1/2 cup oil, 3/4 cup sugar, and 1/3 cup milk. Fold in 1 3/4 cups flour, 2 tsp baking powder, 1 tsp cinnamon, and 1 tsp pumpkin spice, then bake in a 9-inch square pan at 350°F for 30 to 35 minutes.

Let the cake rest before cutting. Taste and adjust sweetness or seasoning before serving.

11. Pumpkin Spice Baked Doughnuts

Pumpkin Spice Baked Doughnuts have a tender bakery-style ring. That combination makes it a tempting addition to the fall table.

Whisk 1 egg with 1/2 cup milk, 1/3 cup brown sugar, and 3 tbsp melted butter. Stir in 1 1/2 cups flour, 2 tsp baking powder, and 1/3 cup plain pumpkin purée, pipe into a greased doughnut pan, and bake at 350°F for 12 to 15 minutes.

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

12. Pumpkin Maple Cupcakes

The appeal of pumpkin maple cupcakes is easy to understand once you try a bite. It brings lightly spiced muffin tops without fussy presentation.

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 2 tbsp maple syrup, then bake in 12 muffin cups at 375°F for 18 to 22 minutes.

Start checking slightly before the listed baking time because ovens vary. Use the pan size given so the texture stays predictable.

13. Pumpkin Gingersnap Icebox Cake

Gingersnaps soften into cake-like layers when held against pumpkin cream overnight. It is a practical dessert when the oven is full.

Beat 8 oz cream cheese with 1/2 cup powdered sugar, 3/4 cup pumpkin purée, and 1/2 tsp cinnamon, then fold in 1 cup whipped cream. Alternate the filling with about 24 gingersnap cookies in an 8-inch dish and refrigerate for at least 6 hours until soft.

Crush an extra cookie over the top right before serving. Keep chilled because the filling is dairy-based.

14. Brown Butter Pumpkin Cookies

Brown Butter Pumpkin Cookies put a new spin on a familiar seasonal flavor. You get chewy pumpkin-spiced middles in a recipe that fits a normal kitchen.

Beat 1/2 cup cooled browned butter with 3/4 cup brown sugar, 1 egg yolk, 1/3 cup well-blotted pumpkin purée, and 1 tsp vanilla. Stir in 1 3/4 cups flour, 1/2 tsp baking soda, 1 tsp cinnamon, and 1 tsp pumpkin spice, chill 20 minutes, then bake tablespoon scoops at 350°F for 10 to 12 minutes.

Keep toppings separate until serving if you want extra crunch. Blotting the pumpkin helps avoid a cakey texture.

15. Pumpkin Rice Pudding

There is no need for elaborate decorating with pumpkin rice pudding. It already offers creamy cinnamon-scented rice.

Simmer 2 cups cooked short-grain rice with 2 cups milk, 1/3 cup maple syrup, and 1/2 tsp cinnamon. Add 1/3 cup plain pumpkin purée and cook gently for 10 to 15 minutes, stirring often and thinning with milk if needed.

Use the pan size given so the texture stays predictable. Refrigerate leftovers promptly.

16. Pumpkin Caramel Trifle

Creamy pumpkin layers and caramel-coated crumbs look beautiful in clear glasses. This is a useful dessert to make earlier in the day.

Beat 8 oz cream cheese with 1/2 cup pumpkin purée, 1/3 cup powdered sugar, and 1/2 tsp cinnamon, then fold in 1 cup whipped cream. Divide into six glasses in layers with 1 cup crushed gingersnaps and 3 tbsp thick caramel sauce, then refrigerate for at least 1 hour.

Add a few dry crumbs just before serving for crunch. Keep the dessert refrigerated.

17. Pumpkin Chocolate Marble Cake

Dark chocolate swirls make pumpkin snack cake look special without frosting. The tender crumb stays moist after cooling.

Whisk 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 3/4 cup sugar, and 1/3 cup milk, then fold in 1 3/4 cups flour and 2 tsp baking powder. Transfer one-third of the batter to a bowl and mix in 2 tbsp cocoa, swirl it into the plain batter in a 9-inch pan, and bake at 350°F for 30 to 35 minutes.

Swirl sparingly so the colors stay distinct. Let cool before cutting to see the pattern.

18. Pumpkin Apple Cobbler

Pumpkin adds body to the fruit beneath this simple cobbler topping. Warm apple chunks and a golden crust make a cozy dessert.

Toss 4 cups sliced apples with 1/2 cup pumpkin purée, 1/3 cup brown sugar, 1 tbsp cornstarch, and 1 tsp cinnamon, then spread into an 8-inch baking dish. Spoon on batter made from 1 cup flour, 1 1/2 tsp baking powder, 1/3 cup sugar, 1/2 cup milk, and 4 tbsp melted butter, then bake at 375°F for 35 to 40 minutes.

Keep the apple pieces similar in size so they soften evenly. Let the cobbler rest before scooping.

19. Pumpkin Pie Spice Fudge Bites

The name says most of what is lovely about pumpkin pie spice fudge bites. It delivers rich fudgy bites when you want something comforting.

Pulse 1 cup soft pitted dates, 1/2 cup almond butter, 1/2 cup oats, and 1 tbsp cocoa in a food processor. Mix in 1/3 cup plain pumpkin purée, roll into 16 balls, and chill until firm.

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

20. Pumpkin Pecan Sheet Bars

Pumpkin Pecan Sheet Bars are a nice change from the usual rotation. It has soft pumpkin cake in easy squares and plenty of room for your favorite finish.

Whisk 1 cup pumpkin purée with 2 eggs, 1/2 cup oil, 3/4 cup brown sugar, and 1 tsp vanilla. Fold in 1 1/2 cups flour, 2 tsp baking powder, 1 tsp cinnamon, and 1/2 cup chopped pecans, spread in a lined 9-inch square pan, and bake at 350°F for 25 to 30 minutes.

Start checking slightly before the listed baking time because ovens vary. Use the pan size given so the texture stays predictable.

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.