The Best Pumpkin Recipes for Fall Baking (25+ Tested, 2025)

Welcome to October 2025 and peak fall baking season. The air is crisp, the leaves are bright, and the kitchen smells like cinnamon, ginger, nutmeg, and clove. That warm pumpkin spice scent makes a house feel like home. Ready for the best pumpkin recipes for fall baking?

Pumpkin shines in baking. It adds natural sweetness and deep color, and it keeps cakes, breads, and cookies extra moist. You get a tender crumb without a ton of butter or oil.

This collection brings you 25+ pumpkin recipes that work. Expect classics, like silky pumpkin pie and soft pumpkin bread. You will also find fun twists, like pumpkin cheesecake bars, brown butter pumpkin cookies, and maple-glazed scones.

Hosting friends, packing lunchbox treats, or planning a small holiday spread, you are covered. Many bakes make ahead, travel well, and freeze cleanly. That means less stress and more time for cider, blankets, and good company.

Light a candle, preheat the oven, and pull out your favorite mixing bowl. Let these cozy pumpkin bakes fill your home with comfort, one slice at a time.

Classic Pumpkin Pies to Warm Your Fall Evenings

Pumpkin pies are the heart of fall desserts, simple yet elegant for holidays or weeknights. Each recipe here serves 8 to 10 and uses pantry staples, with clear steps that give you a smooth, sliceable filling and flaky crust. For best results, keep an eye on the set in the center, cool pies slowly, and slice when fully chilled. A cloud of lightly sweetened whipped cream ties it all together.

Photo by Kaboompics.com

Southern Pumpkin Pie Recipe

A creamy classic with a flaky crust and balanced spice.

• Ingredients:
  • 1 unbaked 9-inch pie crust
  • 2 cups pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 tsp vanilla extract
• Instructions:
  1. Preheat oven to 375°F. Place a rimmed baking sheet on the middle rack.
  2. In a large bowl, whisk eggs. Add sugar, cinnamon, ginger, nutmeg, salt, and vanilla. Whisk in pumpkin, then milk, until smooth.
  3. Pour into crust. Set the pie dish on the preheated baking sheet.
  4. Bake 50 to 60 minutes, until the center wobbles slightly and edges are puffed. If the crust browns too fast, tent edges with foil.
  5. Cool on a wire rack for 2 hours, then chill 4 hours. Slice and serve with whipped cream.
• Tips:
  • For fewer cracks, pull the pie while the center is slightly jiggly. This gentle finish helps the custard set cleanly.
  • Using fresh pumpkin adds depth. Roast sugar pie pumpkin halves at 400°F until tender, then puree and strain to remove excess moisture.

Easy Pumpkin Pie Recipe

A quick, reliable pie using a frozen crust and sweetened condensed milk.

• Ingredients:
  • 1 frozen 9-inch pie crust, thawed
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 2 large eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
• Instructions:
  1. Preheat oven to 425°F.
  2. Beat eggs in a bowl. Stir in pumpkin, condensed milk, cinnamon, ginger, cloves, and salt until smooth.
  3. Pour into crust.
  4. Bake 15 minutes. Reduce heat to 350°F and bake 35 to 40 minutes more, until a knife near the center comes out clean.
  5. Cool completely. Chill 3 hours before slicing.
• Tips:
  • Add 1/2 tsp orange zest to the filling for bright flavor.
  • Keep the crust on a preheated sheet pan for even bottom browning.
  • For make-ahead, bake one day early and chill uncovered until cold, then cover.

Chocolate Pumpkin Pie Recipe

A rich twist that blends chocolate with warm spice.

• Ingredients:
  • 1 pre-baked 9-inch pie crust
  • 1 cup pumpkin puree
  • 1/2 cup semi-sweet chocolate chips, melted
  • 1 can (12 oz) evaporated milk
  • 2 large eggs
  • 2/3 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
• Instructions:
  1. Preheat oven to 350°F.
  2. Melt chocolate and cool slightly. In a bowl, whisk pumpkin, melted chocolate, evaporated milk, eggs, brown sugar, spice, and salt until smooth.
  3. Pour into the cooled pre-baked crust.
  4. Bake 45 to 50 minutes, until just set in the center.
  5. Cool, chill 3 hours, and top with chocolate shavings.
• Tips:
  • Garnish with chopped pecans for crunch.
  • For a sturdy cut, chill overnight. Slice with a warm knife.

Pumpkin Chiffon Pie Recipe

Light, airy, and no-bake once the filling is cooked.

• Ingredients:
  • 1 graham cracker crust (9-inch)
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup milk
  • 3/4 cup sugar
  • 3 egg yolks
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 3 egg whites
  • 1/4 cup sugar (for meringue)
• Instructions:
  1. Sprinkle gelatin over cold water, let stand 5 minutes.
  2. In a saucepan, whisk pumpkin, milk, 3/4 cup sugar, yolks, spice, and salt. Cook over medium heat, stirring, until thickened and steaming. Remove from heat, stir in gelatin, and cool to room temperature.
  3. Beat egg whites to soft peaks, slowly add 1/4 cup sugar, and beat to glossy medium peaks.
  4. Fold whites into the cooled pumpkin mixture.
  5. Pour into crust. Chill at least 4 hours. Top with whipped cream.
• Safety note:
  • Use pasteurized eggs or heat the pumpkin base to 160°F to reduce risk.

Pumpkin Pie Cake Recipe

A no-fuss dump-style cake with pie-like layers and a cozy, custardy crumb.

• Ingredients:
  • 1 can (15 oz) pumpkin puree
  • 3 large eggs
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 cup all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/4 tsp salt
  • Topping: 1 can (12 oz) evaporated milk, 1 cup brown sugar, 1/2 cup butter
• Instructions:
  1. Preheat oven to 350°F. Grease a 9×13 pan.
  2. In a bowl, whisk pumpkin, eggs, sugar, and oil. Add flour, spice, baking soda, and salt. Stir until combined. Pour into pan.
  3. Melt topping ingredients just until smooth. Pour evenly over batter.
  4. Bake 50 to 55 minutes, until the center is set and edges are golden.
  5. Cool 20 minutes. Serve warm with ice cream or whipped cream.
• Tips:
  • This bakes up soft in the center, like pie. Let it cool before cutting.
  • Make ahead by baking the day before. Warm slices in a low oven and add a dollop of cream.

Quick serving idea: whisk heavy cream with a spoon of powdered sugar and a pinch of cinnamon. A small swirl on each slice looks polished and tastes rich without overpowering the spice.

Delicious Pumpkin Breads and Muffins for Cozy Mornings

Photo by Skyler Ewing

Moist pumpkin breads and muffins make weekday breakfasts and snack time easy. They pack warm spice, keep well, and taste great with coffee or a thermos of tea. Bake a loaf on Sunday, slice through the week, and freeze extras for later.

Pumpkin Bread Recipe

A classic spiced loaf that slices cleanly and stays soft for days.

• Ingredients:
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 can (15 oz) pumpkin puree
  • 1/4 cup water
  • Optional: 3/4 cup chopped walnuts
• Instructions:
  1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
  2. Whisk flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In another bowl, beat sugar, oil, and eggs. Mix in pumpkin and water.
  4. Stir wet into dry until just combined. Fold in walnuts, if using. Pour into pan.
  5. Bake 60 to 70 minutes, until a toothpick comes out clean. Cool in pan 10 minutes, then on a rack. Cool fully before slicing.

Chocolate Chip Pumpkin Bread Recipe

Sweet, tender, and studded with melty chocolate.

• Ingredients:
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 can (15 oz) pumpkin puree
  • 1 cup chocolate chips
• Instructions:
  1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
  2. Cream butter and sugar until light. Beat in eggs, then pumpkin.
  3. Whisk flour, baking soda, cinnamon, and salt. Mix into the wet ingredients.
  4. Fold in chocolate chips. Spread in pan.
  5. Bake 55 to 65 minutes. Cool 10 minutes in the pan, then finish on a rack. Try mini loaves for gifting.

Pumpkin Banana Bread Recipe

Banana adds natural sweetness and a plush crumb.

• Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup brown sugar
  • 1/3 cup oil
  • 2 large eggs
  • 1 cup mashed overripe bananas
  • 1/2 cup pumpkin puree
• Instructions:
  1. Preheat to 350°F. Grease a 9×5 inch loaf pan.
  2. Beat brown sugar, oil, and eggs. Mix in bananas and pumpkin.
  3. Stir in flour, baking soda, cinnamon, nutmeg, and salt until just combined.
  4. Pour into pan and smooth the top.
  5. Bake 50 to 60 minutes. Cool completely before slicing. Overripe bananas give the best flavor.

Pumpkin Muffins Recipe

Fluffy, gently spiced muffins that bake fast.

• Ingredients:
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/3 cup water
  • Optional topping: simple streusel
• Instructions:
  1. Preheat to 350°F. Line 12 muffin cups.
  2. Whisk flour, baking soda, pumpkin pie spice, and salt.
  3. Beat sugar, oil, eggs, pumpkin, and water. Combine with dry mixture.
  4. Fill cups two-thirds full. Add streusel if using.
  5. Bake 20 to 25 minutes. Cool 5 minutes in the pan, then move to a rack.

Pumpkin Spice Muffins Recipe

Packed with cinnamon, ginger, and cloves. Add a creamy center if you like.

• Ingredients:
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup pumpkin puree
  • 1/2 cup buttermilk
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup oil
  • Optional filling: sweetened cream cheese
• Instructions:
  1. Preheat to 375°F. Line a muffin tin.
  2. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
  3. Whisk pumpkin, buttermilk, eggs, sugar, and oil. Fold wet into dry.
  4. For a filling, pipe 1 tsp cream cheese into centers before baking.
  5. Bake 18 to 22 minutes. Cool before serving.

Pumpkin Chocolate Chip Muffins Recipe

Chocolate meets spice for a bakery-style bite.

• Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 1/3 cup oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 3/4 cup chocolate chips
• Instructions:
  1. Preheat to 350°F. Line muffin tins.
  2. Combine flour, baking powder, baking soda, cinnamon, and salt.
  3. Mix sugar, oil, eggs, and pumpkin. Add dry mix. Fold in chips.
  4. Divide batter into cups.
  5. Bake 20 to 25 minutes. Cool on a rack. Use dark chocolate for depth.

Pumpkin Cream Cheese Swirl Muffins Recipe

Tangy cream cheese swirls add a cheesecake touch.

• Ingredients:
  • Batter: 1 3/4 cups flour, 1 tsp baking soda, 2 tsp cinnamon, 1 cup sugar, 1/2 cup oil, 1 cup pumpkin, 2 eggs
  • Swirl: 8 oz cream cheese, 1 egg, 1/3 cup sugar
• Instructions:
  1. Preheat to 350°F. Line a muffin tin.
  2. Make batter: whisk dry; mix sugar, oil, pumpkin, and eggs; combine.
  3. Beat cream cheese, egg, and sugar until smooth.
  4. Fill cups halfway with batter, spoon cream cheese mixture, add more batter, and gently swirl with a toothpick.
  5. Bake 20 to 25 minutes. Cool fully for clean swirls.

Sugar and Pumpkin Spice Muffins Recipe

Lightly sweet muffins with a crackly cinnamon sugar top.

• Ingredients:
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree
  • 1/2 cup milk
  • 1/3 cup oil
  • 1 large egg
  • Topping: 1/4 cup sugar mixed with 1 tsp cinnamon
• Instructions:
  1. Preheat to 400°F. Line or grease muffin cups.
  2. Whisk flour, baking powder, salt, pumpkin pie spice, and sugar.
  3. Stir pumpkin, milk, oil, and egg, then fold into dry mix.
  4. Fill tins and sprinkle cinnamon sugar topping.
  5. Bake 15 to 20 minutes. Cool before serving. The crunchy lid gives a great contrast.

• Quick tips for better rise and domed tops:
  • Start muffins hot. Bake 5 minutes at 425°F, then reduce to 350°F to finish.
  • Fill cups almost to the top for a higher dome. Two-thirds full for a modest rise.
  • Do not overmix. Stop when the flour streaks disappear.
  • Rest muffin batter 10 minutes before baking to hydrate the flour.
• Smart storage and freezing:
  • Loaves: wrap tightly and keep at room temp for 3 days.
  • Muffins: store in an airtight container with a paper towel to absorb moisture.
  • Cream cheese bakes: refrigerate in a covered container for up to 4 days.
  • Freeze slices or muffins for up to 3 months. Thaw at room temp, then warm briefly in a low oven for fresh-from-the-oven texture.

Small swaps change the vibe. Add toasted pecans, dried cranberries, or a maple glaze. Keep the base recipe the same, then tailor to your morning mood.

Decadent Pumpkin Cakes for Special Fall Occasions

These pumpkin cakes turn any gathering into a cozy celebration. You get spice, moisture, and showy finishes that look bakery-level without fuss. Dress them up with glossy glazes, silky frostings, and crunchy nuts, and you have a centerpiece dessert your guests will talk about.

Photo by Sylwester Ficek

For even bakes, let cakes cool in the pan until set around the edges, then move to a rack. This helps prevent sinking and keeps the crumb tender. If you struggle with centers that dip, check your oven temp with a thermometer and avoid opening the door early.

Pumpkin Cake Recipe

Soft and spiced sheet cake with cream cheese frosting.

• Ingredients:
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup oil
  • 4 large eggs
  • 1 can (15 oz) pumpkin puree
• Frosting:
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • Pinch of salt
  • 1 tsp vanilla extract
• Instructions:
  1. Preheat oven to 350°F. Grease a 9×13 pan and line with parchment.
  2. Whisk flour, baking powder, baking soda, and pumpkin pie spice.
  3. In another bowl, beat both sugars with oil. Add eggs one at a time, then pumpkin.
  4. Add dry mix and stir until just combined. Spread in pan.
  5. Bake 30 to 35 minutes, until a toothpick comes out clean.
  6. Cool 20 minutes in pan, then cool fully on a rack.
  7. Beat frosting ingredients until smooth. Spread on cooled cake.
  8. Chill 20 minutes, slice into squares.
• Serve with chopped pecans or a light cinnamon dust.

Pumpkin Bundt Cake Recipe

An elegant ring cake with a simple glaze and optional crunch.

• Ingredients:
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 cup oil
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 can (15 oz) pumpkin puree
  • Optional: 1 cup chopped pecans
• Glaze:
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract
• Instructions:
  1. Preheat to 350°F. Grease and flour a Bundt pan well.
  2. Beat oil and sugar until combined. Add eggs, then pumpkin.
  3. Whisk flour, baking soda, salt, and cinnamon. Add to wet mix. Fold in pecans if using.
  4. Fill pan and smooth the top. Tap once to release bubbles.
  5. Bake 60 minutes, until a skewer tests clean.
  6. Cool 10 minutes, then invert onto a rack. Cool fully.
  7. Whisk glaze smooth and drizzle over cooled cake.
• Garnish with extra pecans for sparkle.

Pumpkin Pound Cake Recipe

Dense, buttery, and perfect with coffee.

• Ingredients:
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup milk
• Optional glaze:
  • 1 cup powdered sugar
  • 2 tbsp maple syrup
  • 1 to 2 tsp milk
• Instructions:
  1. Preheat to 325°F. Grease a tube or Bundt pan. Dust with flour.
  2. Cream butter and sugar until light. Beat in eggs, one at a time.
  3. Mix in pumpkin and milk.
  4. Whisk flour, baking powder, salt, and spice. Add to wet mix.
  5. Bake 70 to 80 minutes, until a skewer comes out clean.
  6. Cool 20 minutes in the pan, then turn out to cool fully.
  7. Whisk glaze and pour over the cooled cake.
• Slice thin. It is rich and tender.

Pumpkin Layer Cake with Caramel Cream Cheese Frosting Recipe

A showstopper with tall, tender layers and a glossy caramel finish.

• Cake:
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 cup oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 1 can (15 oz) pumpkin puree
• Frosting:
  • 16 oz cream cheese, softened
  • 1/2 cup caramel sauce
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • Pinch of salt
• Instructions:
  1. Preheat to 350°F. Grease and line two 9-inch pans.
  2. Whisk flour, baking soda, baking powder, and cinnamon.
  3. Beat oil and both sugars. Add eggs, then pumpkin.
  4. Mix in dry ingredients until just combined. Divide batter.
  5. Bake 30 to 35 minutes, until set and springy.
  6. Cool 15 minutes, then turn out. Cool fully. Level layers.
  7. Beat frosting until fluffy. Stack, fill, and frost.
  8. Chill 30 minutes. Drizzle extra caramel over the top.
• Add a ring of chopped pecans around the base for polish.

Pumpkin Spice Heath Cake Recipe

Toffee bits melt into pockets of caramel crunch.

• Ingredients:
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • 1 cup granulated sugar
  • 1/2 cup oil
  • 3 large eggs
  • 1 cup pumpkin puree
  • 1 cup Heath toffee bits
• Instructions:
  1. Preheat to 350°F. Grease a 9×13 pan.
  2. Whisk flour, baking powder, baking soda, and spice.
  3. Beat sugar, oil, eggs, and pumpkin until smooth.
  4. Stir in dry mix. Fold in toffee bits.
  5. Bake 35 to 40 minutes, until a toothpick tests clean.
  6. Cool in the pan. Dust with powdered sugar.
• Note: Some toffee melts and forms caramelized spots. That is the charm.

Pumpkin Spice Bundt with Brown Sugar Icing and Candied Pecans Recipe

Festive, glossy, and crunchy on top.

• Cake:
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 1/2 cups granulated sugar
  • 1 cup oil
  • 4 large eggs
  • 1 can (15 oz) pumpkin puree
  • 1/2 tsp salt
• Brown sugar icing:
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter
  • 2 tbsp milk
  • 1 cup powdered sugar
  • Pinch of salt
• Candied pecans:
  • 1 cup pecan halves
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • Pinch of salt
• Instructions:
  1. Preheat to 350°F. Stir sugar, cinnamon, and salt for pecans. Toss with nuts. Toast on a lined sheet at 325°F for 10 minutes. Cool.
  2. For cake, mix oil, sugar, eggs, and pumpkin. Stir in flour, baking soda, cinnamon, and salt.
  3. Bake in a greased Bundt pan for 50 to 60 minutes.
  4. Cool 10 minutes, invert, cool fully.
  5. For icing, simmer brown sugar, butter, and milk 1 minute. Off heat, whisk in powdered sugar and salt. Pour over cake.
  6. Top with candied pecans.
• Slice with a serrated knife to protect the icing.

Pumpkin Dump Cake Recipe

Effortless layers that bake into a crisp-topped, custardy center.

• Ingredients:
  • 1 can (15 oz) pumpkin puree
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup oil
  • 1 box yellow cake mix
  • 1 cup chopped pecans
  • 1 cup unsalted butter, melted
• Instructions:
  1. Preheat to 350°F. Grease a 9×13 pan.
  2. Whisk pumpkin, eggs, sugar, and oil. Spread in the pan.
  3. Sprinkle dry cake mix evenly over the top.
  4. Add pecans, then pour melted butter over the surface.
  5. Bake 50 to 55 minutes, until golden and bubbling at the edges.
  6. Cool 20 minutes. Serve warm.
• Pair with vanilla ice cream or lightly sweetened whipped cream.

Quick finishing ideas:

• Texture pop: Sprinkle toasted pepitas or chopped pecans right before serving.
• Shine: Warm a bit of apricot jam and brush over Bundt cakes.
• Clean cuts: Chill frosted cakes 30 minutes, then slice with a hot knife.

Fun Pumpkin Cookies, Bars, and Cheesecakes for Sweet Surprises

Handheld treats and creamy bites keep a fall spread lively. These recipes hit every craving, from soft, spiced cookies to glossy cheesecakes and party-ready dips. Mix and match for bake sales, potlucks, and weeknight rewards. Prefer make-ahead sweets? Cheesecakes chill like a dream, and the dip is no-bake.

Photo by Yaroslav Shuraev

Pumpkin Spice Cookies Recipe

Soft, chewy, and iced. Makes about 36.

• Ingredients: 2 1/2 cups flour, 1 tsp baking powder, 1 tsp baking soda, 1 tbsp pumpkin pie spice, 1/2 cup butter, 1 cup sugar, 1 cup pumpkin puree, 1 egg, 1 tsp vanilla. Icing: 2 cups powdered sugar, 2 tbsp milk. Optional: 1/2 cup raisins.
• Instructions:
  1. Preheat to 350°F.
  2. Cream butter and sugar. Beat in pumpkin, egg, and vanilla. Whisk dry ingredients and mix in.
  3. Drop rounded spoonfuls on lined sheets. Bake 12 to 14 minutes.
  4. Cool. Whisk icing and drizzle. Add raisins for extra chew.

Pumpkin Whoopie Pies Recipe

Fluffy pies with a marshmallow filling.

• Ingredients: 2 cups flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt, 1 cup sugar, 1/2 cup oil, 1 cup pumpkin, 1 egg, 1 tsp vanilla. Filling: 1/2 cup butter, 8 oz marshmallow fluff, 1 cup powdered sugar.
• Instructions:
  1. Heat oven to 350°F, line sheets.
  2. Mix batter. Drop 2 tbsp mounds, spacing well. Bake 10 to 12 minutes.
  3. Cool completely.
  4. Beat filling smooth. Sandwich pairs. Store airtight. Great for kids’ parties.

Mini Pumpkin Cheesecakes Recipe

Creamy bites with graham crusts.

• Ingredients: Crust: 1 1/2 cups graham crumbs, 1/4 cup melted butter. Filling: 3 blocks cream cheese (8 oz each), 1 cup sugar, 1 cup pumpkin, 3 eggs, 2 tsp pumpkin pie spice.
• Instructions:
  1. Preheat to 325°F. Line 24 muffin cups.
  2. Mix crust, press into liners.
  3. Beat cream cheese and sugar. Add pumpkin, spice, then eggs.
  4. Fill cups. Bake 20 minutes. Cool in the oven with door cracked.
  5. Chill 3 hours. Top with whipped cream.

Pumpkin Pecan Cheesecake Recipe

Silky filling, nutty crust.

• Ingredients: Crust: 1 1/2 cups graham crumbs, 1/3 cup chopped pecans, 1/4 cup sugar, 1/3 cup melted butter. Filling: 3 blocks cream cheese (8 oz each), 1 cup sugar, 1 cup pumpkin, 3 eggs, 1 tsp cinnamon, 1/2 tsp nutmeg.
• Instructions:
  1. Preheat to 350°F. Prep a 9-inch springform.
  2. Mix crust and press in pan.
  3. Beat filling until smooth, pour in.
  4. Bake 55 to 60 minutes. Cool slowly.
  5. Chill overnight. Garnish with pecans.

Pumpkin Crisp Recipe

Pumpkin meets apple crisp.

• Ingredients: 2 cups pumpkin puree, 2 sliced apples, 1/2 cup sugar, 1 tsp cinnamon. Topping: 1 cup oats, 1/2 cup flour, 1/2 cup brown sugar, 1/2 cup butter. Vegan option: use coconut oil.
• Instructions:
  1. Preheat to 375°F. Grease an 8×8 dish.
  2. Combine pumpkin, apples, sugar, cinnamon. Spread in dish.
  3. Mix topping. Sprinkle evenly.
  4. Bake 35 to 40 minutes until bubbly. Serve warm with yogurt.

Pumpkin Chocolate Brownies Recipe

Fudgy with a spiced swirl.

• Ingredients: 1 cup chocolate chips, melted, 1/2 cup oil, 1 cup sugar, 2 eggs, 1 tsp vanilla, 1/2 cup flour, 1/4 cup cocoa, 1/2 tsp salt. Swirl: 1/2 cup pumpkin, 1/2 tsp cinnamon. Reduce sugar for a lighter take.
• Instructions:
  1. Heat oven to 350°F. Line an 8×8 pan.
  2. Stir batter without pumpkin.
  3. Swirl in pumpkin mix.
  4. Bake 25 to 30 minutes. Cool, then cut.

Pumpkin Pecan Coffee Cake Recipe

Streusel crown, tender crumb.

• Ingredients: 2 cups flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, 1/2 cup butter, 1 cup sugar, 2 eggs, 1 cup pumpkin, 1/2 cup sour cream. Streusel: 1/2 cup brown sugar, 1/2 cup pecans, 1 tsp cinnamon, 2 tbsp butter.
• Instructions:
  1. Heat to 350°F. Grease a 9×13 pan.
  2. Cream butter and sugar. Add eggs, pumpkin, sour cream. Mix in dry.
  3. Layer batter and streusel.
  4. Bake 35 to 40 minutes. Cool slightly.

Candied Pumpkin Spice Pecans Recipe

Crisp, glossy, and spiced.

• Ingredients: 2 cups pecan halves, 1/2 cup sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp salt, 1 tbsp water, 1 tsp vanilla.
• Instructions:
  1. Preheat to 300°F.
  2. Toss pecans with sugar, spices, salt, water, and vanilla.
  3. Spread on a sheet. Bake 20 minutes, stir halfway.
  4. Cool to harden. Store in a jar. Great on salads or pies.

Pumpkin Souffle Recipe

Light, warm, and custardy.

• Ingredients: 1 cup pumpkin, 1/2 cup milk, 1/3 cup sugar, 2 tbsp cornstarch, 1/2 tsp pumpkin pie spice, 3 egg yolks, 3 egg whites, pinch cream of tartar.
• Instructions:
  1. Heat oven to 350°F. Grease 4 ramekins.
  2. Cook pumpkin, milk, sugar, cornstarch, spice, and yolks until thick.
  3. Beat whites with tartar to stiff peaks. Fold in.
  4. Fill dishes. Bake 25 minutes. Dust with sugar and serve at once.

Pumpkin Dip Recipe

No-bake, scoopable dessert.

• Ingredients: 8 oz cream cheese, softened, 1 cup pumpkin puree, 1 cup powdered sugar, 2 tsp pumpkin pie spice, 1/2 tsp vanilla, 8 oz whipped topping.
• Instructions:
  1. Beat cream cheese smooth.
  2. Mix in pumpkin, sugar, spice, and vanilla.
  3. Fold in whipped topping. Chill 1 hour.
  4. Serve with gingersnaps or apples.
• Custom ideas: add mini chips, swap gingersnaps for pretzels, or fold in crushed grahams.

Storage tips for freshness:

• Cookies and whoopie pies: airtight at room temp 2 days. Chill up to 5 days.
• Cheesecakes: cover and chill up to 4 days. Freeze without toppings for 2 months.
• Crisp and coffee cake: cover at room temp 2 days, or refrigerate 5 days.
• Brownies: airtight at room temp 3 days.
• Candied pecans: sealed jar up to 3 weeks.
• Souffle: serve right away. It deflates as it cools.
• Pumpkin dip: refrigerate up to 4 days. Stir before serving.

Fall baking is about simple pleasure, warm spice, and a cozy kitchen. These pumpkin recipes make that easy, from weekday muffins to glossy layer cakes and crowd-pleasing bars. You get tender crumb, balanced spice, and dependable results that look and taste like a win.

Keep a few cans of pumpkin in the pantry, you will use them. With a steady stash, you can whip up quick muffins, a last-minute pie, or a batch of cookies without a store run. Use the tips above for clean slices, even bakes, and soft centers with set edges.

Feel free to mix it up. Swap nuts for chocolate chips, add a maple glaze, or try a graham crust where a pastry crust is called for. The base recipes are sturdy, so small twists stay true to the season while giving each bake your stamp.

Let your home smell like cinnamon, ginger, and clove again this weekend. Pick one recipe to try, then share it with a neighbor, a friend, or your crew at home. Snap a photo, leave a comment with your favorite pumpkin bake, and tell us what you plan to make next.

Here is to crisp air, warm ovens, and slices that bring people to the table. Keep it cozy, keep it simple, and bake what you love.

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