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Welcome to a world of pumpkin recipes for Fall dinners and pumpkin recipes for dessert that will make your autumn cozy and delicious. Whether you want pumpkin recipes that are easy or pumpkin recipes savory, I have a range of flavors to suit any palate. From the comforting Pumpkin and Bacon Macaroni & Cheese to the delightful Pumpkin Coconut Bars, these recipes are sure to impress.

Explore the hearty and flavorful Pumpkin and Sage Sausage Skillet for a perfect pumpkin recipes dinner, or indulge in the rich and decadent Pumpkin Caramel Poke Dessert. These pumpkin recipes offer a perfect balance of sweet and savory ensuring you can enjoy the season to its fullest.

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PUMPKIN RECIPES FOR FALL DINNER AND DESSERTS

Pumpkin and Bacon Macaroni & Cheese

Enjoy the comforting flavors of this Pumpkin and Bacon Mac and Cheese. This creamy mac and cheese features a slight golden-orange color from the pumpkin puree, complemented by crispy, crumbled bacon and a bubbly, golden-brown cheese crust. Perfect for a cozy autumn meal, this dish offers a delightful blend of savory and slightly sweet flavors.

Pumpkin and Bacon Macaroni and Cheese

Print Recipe

Indulge in the comforting flavors of our Pumpkin and Bacon Mac and Cheese. This creamy mac and cheese features a golden-orange hue from the pumpkin puree, complemented by crispy, crumbled bacon and a bubbly, golden-brown cheese crust. Perfect for a cozy autumn meal, this dish offers a delightful blend of savory and slightly sweet flavors.

Course Main Course, Side Dish

Prep Time 15

Cook Time 30

Servings

Ingredients

16 oz Pasta (Preferably Shaped Pasta - not Spaghetti)
6 Slices Bacon, Cooked and Crumbled
2 Tbl Unsalted Butter
2 Tbl All Purpose Flour
2 Cups Milk
1 Cup Pumpkin Puree
2 Cups Shredded Cheddar Cheese
1/2 Cup Grated Parmesan Cheese
1/2 Tsp Each Ground Nutmeg & Black Pepper
1/4 Tsp Salt
1/4 Tsp Parsley, Optional

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
Cook the Bacon: In a large skillet, cook the bacon over medium heat until crispy. Remove and place on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces.
Make the Cheese Sauce: In the same skillet, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux. Gradually add the milk, whisking constantly until the mixture is smooth and begins to thicken, about 5 minutes. Stir in the pumpkin puree, cheddar cheese, Parmesan cheese, nutmeg, black pepper, and salt. Continue to stir until the cheese is completely melted and the sauce is smooth and creamy.
Combine Pasta and Sauce: Add the cooked pasta and half of the crumbled bacon to the cheese sauce. Stir until the pasta is evenly coated with the sauce.
Bake: Preheat your oven to 375°F (190°C). Transfer the mac and cheese mixture to a cast-iron skillet or a baking dish. Sprinkle the remaining crumbled bacon over the top. Optionally, add a bit more cheddar cheese on top for an extra cheesy crust. Bake in the preheated oven for 15-20 minutes, or until the top is bubbly and golden brown.
Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with chopped fresh parsley before serving.

Pumpkin Coconut Bars

Enjoy the delightful combination of flavors in these AMAZING Pumpkin Coconut Bars. These bars feature a moist pumpkin base topped with a golden-brown, slightly crispy coconut layer. Perfect for autumn, they offer a sweet and satisfying treat that’s both unique and delicious.

Pumpkin Coconut Bars

Print Recipe

Enjoy the delightful combination of flavors in our Pumpkin Coconut Bars. These bars feature a moist pumpkin base topped with a golden-brown, slightly crispy coconut layer. Perfect for autumn, they offer a sweet and satisfying treat that’s both unique and delicious.

Course Dessert

Prep Time 15

Cook Time 45

Servings

Ingredients

For the Crust

1.5 Cups Graham Cracker Crumbs
1/2 Cup Unsalted Butter, Melted
1/4 Cup Sugar

For the Filling

1 15 oz Can of Pumpkin Puree
1/2 Cup White Sugar
1/2 Cup Light Brown Sugar, Packed
2 Large Eggs
1 Tsp Vanilla Extract
1 Tsp Cinnamon
1/2 Tsp Ground Ginger
1/4 Tsp EACH Ground Nutmeg, Ground Cloves & Salt

For the Coconut Topping

1.5 Cups Sweetened Shredded Coconut
1/4 Cup Light Brown Sugar Packed
1/4 Cup Unsalted Butter, Melted

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 13x9 inch baking dish or line it with parchment paper.
Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of the prepared baking dish to form an even layer.
Prepare the Pumpkin Layer: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Pour the pumpkin mixture over the graham cracker crust, spreading it evenly.
Prepare the Coconut Topping: In a medium bowl, mix together the shredded coconut, brown sugar, and melted butter until the coconut is evenly coated. Sprinkle the coconut mixture evenly over the pumpkin layer.
Bake: Bake in the preheated oven for 45-50 minutes, or until the coconut topping is golden brown and the pumpkin layer is set. Remove from the oven and allow to cool completely in the baking dish. Once cooled, cut into 16 squares. Serve and enjoy!

Pumpkin and Sage Sausage Skillet

Enjoy the hearty and comforting flavors in this Pumpkin and Sage Sausage Skillet. This dish features browned sausage pieces, tender chunks of pumpkin, and fresh sage leaves, all cooked together to perfection. It’s a savory and delicious meal that’s perfect for cozy autumn dinners.

Pumpkin and Sage Sausage Skillet

Print Recipe

Enjoy the hearty and comforting flavors of our Pumpkin and Sage Sausage Skillet. This dish features browned sausage pieces, tender chunks of pumpkin, and fresh sage leaves, all cooked together to perfection. It's a savory and delicious meal that's perfect for cozy autumn dinners.

Course Main Course

Prep Time 15

Cook Time 30

Servings

Ingredients

1 lb Italian Sausage (Mild or Hot)
2 Cups Pumpkin, Peeled and Cubed
1 Medium Onion, Chopped
2 Garlic Cloves, Minced
1 Tbl Fresh Sage Leaves, Chopped
1 Tsp Fresh Thyme Leaves
1/2 Tsp Ground Black Pepper
1/4 Tsp Salt
1/2 Cup Chicken Broth
2 Tbl Olive Oil
Sage Leaves for Garnish

Instructions

Cook the Sausage: In a large cast-iron skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sausage rounds and cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
Cook the Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the Pumpkin and Herbs: Add the cubed pumpkin to the skillet and cook for 5-7 minutes, stirring occasionally, until the pumpkin starts to soften and brown. Stir in the chopped sage, thyme leaves, black pepper, and salt.
Combine and Simmer: Return the cooked sausage to the skillet and stir to combine. Pour in the chicken broth, bringing the mixture to a simmer. Reduce the heat to medium-low, cover the skillet, and let it simmer for about 10 minutes, or until the pumpkin is tender and the flavors have melded together.
Garnish and Serve: Garnish with fresh sage leaves before serving.

Pumpkin Caramel Poke Dessert

You are going to go nuts over this Pumpkin Caramel Poke Dessert. This moist and flavorful pumpkin treat is filled with pockets of rich caramel, topped with a light and fluffy whipped cream layer, and garnished with a drizzle of caramel sauce and a sprinkle of chopped pecans. Perfect for autumn gatherings, this dessert offers a delightful blend of sweet and savory flavors in every bite.

Pumpkin Caramel Poke Dessert

Print Recipe

Indulge in the decadence of our Pumpkin Caramel Poke Dessert. This moist and flavorful pumpkin treat is filled with pockets of rich caramel, topped with a light and fluffy whipped cream layer, and garnished with a drizzle of caramel sauce and a sprinkle of chopped pecans. Perfect for autumn gatherings, this dessert offers a delightful blend of sweet and savory flavors in every bite.

Course Dessert

Prep Time 20

Cook Time 39

Chill Time 1

Servings

Ingredients

15 oz Pumpkin Puree
1 Cup White Sugar
1/2 Cup Light Brown Sugar, Packed
1 Cup Vegetable Oil
4 Eggs
2 Tsp Vanilla Extract
2 Cups All Purpose Flour
1 Tsp EACH Baking Powder & Baking Soda
2 Tsp Ground Cinnamon
1 Tsp Ground Ginger
1/2 Tsp EACH Ground Nutmeg, Ground Cloves & Salt

For The Caramel Sauce

14 oz Sweetened Condensed Milk
1/2 Cup Caramel Sauce I used Torani (linked in Blog Post)

For The Topping

16 oz Container of Cool Whip, Thawed
1/2 Cup Caramel Sauce (for Drizzling)
1/2 Cup Chopped Pecans

Instructions

Prepare the Dessert: Preheat your oven to 350°F (175°C). Grease a 13x9 inch baking dish. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. In another bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow it to cool for 10 minutes.
Make the Caramel Poke Holes: While the dessert is still warm, use the handle of a wooden spoon or a straw to poke holes all over, about 1 inch apart. In a medium bowl, mix together the sweetened condensed milk and 1/2 cup of caramel sauce until smooth. Pour the caramel mixture over the top, ensuring it seeps into the holes. Spread it evenly with a spatula if needed.
Chill the Dessert: Cover and refrigerate for at least 1 hour to allow the caramel to soak in and the dessert to set.
Add the Topping: Once chilled, spread the thawed Cool Whip evenly over the top. Drizzle 1/2 cup of caramel sauce over the Cool Whip layer. Sprinkle the chopped pecans evenly over the top.
Serve: Cut into squares and serve. Optionally, drizzle additional caramel sauce over each piece before serving.

Pumpkin Hummus

You are going to enjoy a delightful twist on a classic with this Pumpkin Hummus. This smooth and creamy hummus, with a vibrant orange color, is drizzled with olive oil and topped with paprika and toasted pumpkin seeds. Perfect for dipping with fresh vegetables and pita bread, this hummus offers a savory and slightly sweet flavor that’s ideal for autumn gatherings.

Pumpkin Hummus

Print Recipe

Enjoy a delightful twist on a classic with our Pumpkin Hummus. This smooth and creamy hummus, with a vibrant orange color, is drizzled with olive oil and topped with paprika and toasted pumpkin seeds. Perfect for dipping with fresh vegetables and pita bread, this hummus offers a savory and slightly sweet flavor that's ideal for autumn gatherings.

Course Appetizer

Prep Time 10

Servings

Ingredients

1 15 oz Can of Chickpeas, Drained & Rinsed
1 Cup Pumpkin Puree
1/4 Cup Tahini
2 Tbl Olive Oil (plus more for drizzling)
2 Tbl Lemon Juice
1 Clove Garlic, Minced
1 Tsp Ground Cumin
1/2 Tsp Ground Cinnamon
1/2 Tsp Paprika
1/2 Tsp EACH Salt & Pepper
2 Tbl Toasted Pumpkin Seeds (For Garnish)

Instructions

Blend the Ingredients: In a food processor, combine the chickpeas, pumpkin puree, tahini, olive oil, lemon juice, minced garlic, ground cumin, ground cinnamon, paprika, salt, and black pepper. Blend until smooth and creamy. If the hummus is too thick, add a bit of water, one tablespoon at a time, until the desired consistency is reached.
Serve: Transfer the hummus to a serving bowl. Drizzle with a little more olive oil and sprinkle with additional paprika and toasted pumpkin seeds for garnish.
Accompaniments: Serve the pumpkin hummus with an assortment of dipping items such as sliced carrots, crackers, cucumber sticks, pita bread triangles, and red bell pepper strips.

Pumpkin Churros with Chocolate Dipping Sauce

Experience the delightful flavors of fall with our Pumpkin Churros, crispy and coated in a cinnamon-sugar mixture, served with a rich, dark chocolate dipping sauce. These churros offer a perfect blend of pumpkin spice and sweetness, making them an irresistible autumn treat.

Ingredients/Items Used In This Recipe Can Be Found Here:

Churros Maker

Pumpkin Churros with Chocolate Dipping Sauce

Print Recipe

Course Dessert

Prep Time 20

Cook Time 20

Servings

Ingredients

For the Churros

1 Cup Water
1/2 Cup Pumpkin Puree
1/3 Cup Unsalted Butter
1 Tbl White Sugar
1/2 Tsp Salt
1 Tsp Ground Cinnamon
1 Tsp Vanilla Extract
1 Cup All Purpose Flour
3 Large Eggs
Vegetable Oil for Frying

For The Cinnamon Sugar Coating

1/2 Cup Sugar
1 Tsp Ground Cinnamon

For the Chocolate Dipping Sauce

1 Cup Heavy Cream
8 Oz Dark Chocolate Chopped
1 Tsp Vanilla Extract

Instructions

Prepare the Churros: In a medium saucepan, combine water, pumpkin puree, butter, granulated sugar, salt, cinnamon, and vanilla extract. Bring to a boil over medium heat. Remove from heat and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. Let the mixture cool for 5 minutes. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
Heat the Oil: In a large, deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C).
Pipe the Churros: Transfer the dough to a piping bag fitted with a large star tip. Pipe 4-inch strips of dough into the hot oil, cutting with scissors. Fry the churros in batches until golden brown, about 2-3 minutes per side. Use a slotted spoon to transfer the churros to a paper towel-lined plate to drain.
Coat the Churros: In a shallow bowl, mix together the granulated sugar and ground cinnamon. While the churros are still warm, roll them in the cinnamon-sugar mixture to coat.
Prepare the Chocolate Dipping Sauce: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped dark chocolate. Let sit for 2 minutes, then stir until smooth and melted. Stir in the vanilla extract.
Serve: Arrange the churros on a serving platter with the bowl of chocolate dipping sauce alongside. Serve warm and enjoy!

Pumpkin and Cheese Stuffed Mushrooms

You are going to love the rich flavors of these Pumpkin and Cheese Stuffed Mushrooms. These large mushrooms are generously filled with a creamy mixture of pumpkin puree and cheese, topped with a golden-brown, bubbly cheese crust. Perfect as a savory autumn appetizer, they offer a delightful blend of flavors and textures.

Pumpkin and Cheese Stuffed Mushrooms

Print Recipe

Savor the rich flavors of our Pumpkin and Cheese Stuffed Mushrooms. These large mushrooms are generously filled with a creamy mixture of pumpkin puree and cheese, topped with a golden-brown, bubbly cheese crust. Perfect as a savory autumn appetizer, they offer a delightful blend of flavors and textures.

Course Appetizer

Prep Time 20

Cook Time 25

Servings

Ingredients

12 Large Mushrooms (White or Portobello)
1 Cup Pumpkin Puree
1 Cup Shredded Mozzarella Cheese
1/2 Cup Grated Parmesan Cheese
1/4 Cup Breadcrumbs
1/4 Cup Cream Cheese, Softened
2 Garlic Cloves, Minced
1 Tbl Fresh Sage, Chopped
1/2 Tsp Salt and Pepper
2 Tbl Olive Oil
Fresh Parsley, Garnish

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare the Mushrooms: Clean the mushrooms and remove the stems. If needed, use a spoon to scrape out the gills if you are using Portobellos to create more space for the filling. Place the mushrooms, cap side down, on the prepared baking sheet. Drizzle with olive oil and season with a little salt and pepper.
Prepare the Filling: In a medium bowl, mix together the pumpkin puree, shredded mozzarella cheese, grated Parmesan cheese, breadcrumbs, cream cheese, minced garlic, chopped sage, salt, and black pepper until well combined.
Stuff the Mushrooms: Spoon the pumpkin and cheese mixture into each mushroom cap, mounding it slightly. Sprinkle a little more shredded mozzarella or Parmesan cheese on top for a golden, bubbly crust.
Bake: Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown on top. Remove from the oven and let cool slightly. Garnish with fresh chopped parsley before serving.

Pumpkin Swirl Spice Bark

Enjoy the flavors of fall with our Pumpkin Spice Bark, made with creamy white chocolate mixed with pumpkin puree and warm spices like cinnamon, nutmeg, and cloves. This sweet and spicy treat is perfect for snacking or sharing.

Ingredients/Items Used In This Recipe Can Be Found Here:

Ghirardelli White Chocolate

Silicone Baking Mat

Pumpkin Swirl Spice Bark

Print Recipe

Course Dessert, Snack

Prep Time 10

Chill Time 30

Servings

Ingredients

12 Ounces White Chocolate (Ghiradelli, Callebaut or Lindt)
1/2 Cup Pumpkin Puree (NOT PIE FILLING)
1 Tsp Pumpkin Pie Spice
1/4 Tsp Each of Cinnamon, Nutmeg, Ground Ginger & Ground Cloves and Sea Salt
1 Tsp Vanilla Extract

Instructions

Prepare the Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring after each interval, until completely smooth.
Mix in Pumpkin and Spices: Once the chocolate is melted, stir in the pumpkin puree, pumpkin pie spice, cinnamon, nutmeg, ginger, cloves, sea salt, and vanilla extract. Mix until well combined.
Spread the Mixture: Pour the pumpkin spice chocolate mixture onto the prepared baking sheet. Use a spatula to spread it evenly into a thin layer. Place the baking sheet in the refrigerator and let the bark set for about 30 minutes or until completely firm.
Break into Pieces: Once the bark is set, break it into irregular pieces. Store the Pumpkin Spice Bark in an airtight container in the refrigerator for up to two weeks.

Creamy Pumpkin Trifle with Gingersnap Crunch

Enjoy the rich and creamy layers of this Pumpkin Trifle, combining spiced cake cubes, vanilla pudding, whipped cream, and a crunchy topping of gingersnap cookies. This dessert is a perfect autumn treat, offering a delightful mix of textures and flavors in every bite.

Ingredients/Items Used In This Recipe Can Be Found Here:

Trifle Bowl

Creamy Pumpkin Trifle with Gingersnap Crunch

Print Recipe

Enjoy the rich and creamy layers of our Pumpkin Trifle, combining spiced cake cubes, vanilla pudding, whipped cream, and a crunchy topping of gingersnap cookies. This dessert is a perfect autumn treat, offering a delightful mix of textures and flavors in every bite.

Course Dessert

Prep Time 20

Cook Time 30

Chill Time 1

Servings

Ingredients

1 Box Spice Cake Mix (also ingredients to make the cake)
1 15 oz Can of Pumpkin Puree
1 Tsp Pumpkin Pie Spice
1 8 oz Container of Cool Whip, Thawed
1 3.4 oz Package of Instant Vanilla Pudding Mix
2 Cups Cold Milk
1 Cup Crushed Gingersnap Cookies
Additional Gingersnap Cookies for Garnish

Instructions

Bake the Spice Cake: Preheat your oven to 350°F (175°C). Prepare the spice cake mix according to the package instructions, adding the required eggs, oil, and water. Stir in the pumpkin puree and pumpkin pie spice. Pour the batter into a greased 9x13 inch baking dish and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely, then cut into 1-inch cubes.
Prepare the Pudding: In a bowl, whisk the instant vanilla pudding mix with the cold milk for 2 minutes until thickened. Let it sit for a few minutes to set.
Assemble the Trifle: In a large trifle bowl, start with a layer of the spiced cake cubes. Add a layer of vanilla pudding over the cake cubes. Add a layer of Cool Whip over the pudding. Sprinkle a layer of crushed gingersnap cookies over the Cool Whip. Repeat the layers until the trifle bowl is filled, ending with a layer of Cool Whip.
Garnish: Top the trifle with additional gingersnap cookies and a sprinkle of ground cinnamon. Refrigerate the trifle for at least 1 hour before serving to allow the flavors to meld.

Thick and Creamy Pumpkin & Roasted Garlic Soup

Warm up with our rich and creamy Pumpkin and Roasted Garlic Soup. This comforting autumn soup has a velvety texture and a warm, golden-orange color, topped with a swirl of cream, fresh herbs, and roasted garlic cloves. Perfect for a cozy meal, it pairs wonderfully with crusty bread.

Thick and Creamy Pumpkin and Roasted Garlic Soup

Print Recipe

Course Main Course

Prep Time 10

Cook Time 30

Servings

Ingredients

2 15 oz Cans of Pumpkin Puree
1 Head Garlic
2 Tbl Olive Oil
1 Large Onion, Chopped
4 Cups Vegetable Broth
1 Cup Heavy Cream or Half and Half
1 Tsp Ground Cumin
1/2 Tsp Ground Nutmeg
Salt/Pepper To Taste
Chopped Parsley and Extra Cream for Garnish

Instructions

Roast the Garlic: Preheat your oven to 400°F (200°C).Cut the top off the head of garlic to expose the cloves, drizzle with a bit of olive oil, wrap in foil, and place on a baking sheet. Roast for 30-35 minutes, or until the garlic is soft. Let it cool slightly.
Sauté the Onion: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Make the Soup: Squeeze the roasted garlic cloves out of their skins and add them to the pot with the sautéed onion. Add the pumpkin puree, vegetable broth, cumin, and nutmeg to the pot. Stir to combine. Bring to a boil, then reduce heat and let simmer for 10-15 minutes to allow the flavors to meld.
Blend the Soup: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.Stir in the heavy cream and season with salt and pepper to taste. Heat through without boiling.
Serve: Ladle the soup into bowls. Garnish each bowl with a swirl of cream and a sprinkle of fresh chopped parsley. Serve with crusty bread on the side.

Pumpkin Rice Krispie Treats

Enjoy these Pumpkin Rice Krispie Treats, a delightful twist on the classic treat with a touch of pumpkin puree and warm spices. Topped with a drizzle of white chocolate and a sprinkle of cinnamon, these treats are perfect for the fall season.

Ingredients/Items Used In This Recipe Can Be Found Here:

Ghirardelli White Chocolate

Pumpkin Rice Krispie Treats

Print Recipe

Course Dessert, Snack

Prep Time 15

Cook Time 10

Servings

Ingredients

6 Cups Rice Krispie Cereal
1 10 oz Pack of Mini Marshmallows
3 Tbl Butter
1/2 Cup Pumpkin Puree
1 Tsp Pumpkin Pie Spice
6 oz Ghirardelli White Chocolate Wafer Melts
1/4 Tsp Cinnamon for Garnish
Extra Mini Marshmallows for Garnish

Instructions

Prepare the Baking Dish: Line a 9x13 inch baking dish with parchment paper or grease it lightly with butter. Set aside.
Melt the Marshmallows: In a large saucepan, melt the butter over low heat. Add the mini marshmallows to the saucepan and stir continuously until completely melted and smooth.
Add Pumpkin and Spices: Stir in the pumpkin puree and pumpkin pie spice until well combined with the melted marshmallows.
Mix in the Cereal: Remove the saucepan from heat and gently fold in the Rice Krispies cereal until all the cereal is evenly coated with the marshmallow mixture.
Transfer to Baking Dish: Pour the mixture into the prepared baking dish. Use a buttered spatula or your hands (buttered or with parchment paper) to press the mixture evenly into the dish.
Drizzle with White Chocolate: In a microwave-safe bowl, melt the white chocolate wafer melts in 30-second intervals, stirring after each interval until smooth. Drizzle the melted white chocolate over the top of the Rice Krispie treats.
Garnish: Sprinkle extra mini marshmallows and ground cinnamon over the top of the treats for garnish. Allow the treats to cool completely at room temperature. Once cooled, cut into squares and serve.

Pumpkin Chocolate Chip Bars

Enjoy the cozy flavors of fall with these Pumpkin Chocolate Chip Bars. These moist and dense bars are packed with pumpkin goodness and studded with rich chocolate chips, making them the perfect sweet treat for the autumn season. Each bite offers a delightful blend of pumpkin spice and chocolate, creating a comforting and satisfying dessert.

Pumpkin Chocolate Chip Bars

Print Recipe

Enjoy the cozy flavors of fall with our Pumpkin Chocolate Chip Bars. These moist and dense bars are packed with pumpkin goodness and studded with rich chocolate chips, making them the perfect sweet treat for the autumn season. Each bite offers a delightful blend of pumpkin spice and chocolate, creating a comforting and satisfying dessert.

Course Dessert, Snack

Prep Time 15

Cook Time 30

Servings

Ingredients

2 Cups All Purpose Flour
1 Tsp Baking Soda
1 Tsp Cinnamon
1/2 Tsp Ground Nutmeg
1/2 Tsp Ground Ginger
1/2 Tsp Ground Cloves
1/2 Tsp Salt
1 Cup Unsalted Butter, Melted and Cooled
1 Cup Brown Sugar, Packed
1/2 Cup Granulated Sugar
1 Large Egg
2 Tsp Vanilla Extract
1 Cup Pumpkin Puree
1.5 Cups Chocolate Chips, Semi Sweet

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish or line it with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
Combine Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract, and whisk until fully combined. Stir in the pumpkin puree until the mixture is smooth and well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.Fold in 1 cup of the chocolate chips, reserving the remaining 1/2 cup for topping.
Bake: Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Sprinkle the remaining 1/2 cup of chocolate chips evenly over the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool and Serve: Allow the bars to cool completely in the baking dish on a wire rack. Once cooled, cut into squares and serve.

Pumpkin Spice Twists

Enjoy the delightful flavors of fall with these Pumpkin Spice Twists. These golden-brown pastries have a slightly crispy exterior and a soft, flaky interior, all coated in a sweet cinnamon-sugar mixture and drizzled with a light glaze. Perfect for breakfast, brunch, or a cozy afternoon snack, these twists offer a delicious blend of pumpkin spice and sweetness in every bite.

Pumpkin Spice Twists

Print Recipe

Enjoy the delightful flavors of fall with our Pumpkin Spice Twists. These golden-brown pastries have a slightly crispy exterior and a soft, flaky interior, all coated in a sweet cinnamon-sugar mixture and drizzled with a light glaze. Perfect for breakfast, brunch, or a cozy afternoon snack, these twists offer a delicious blend of pumpkin spice and sweetness in every bite.

Course Breakfast, Dessert, Snack

Prep Time 20

Cook Time 15

Servings

Ingredients

1 Sheet Puff Pastry, Thawed
1/2 Cup Pumpkin Puree
1/4 Cup Brown Sugar
1/2 Tsp Ground Cinnamon
1/4 Tsp Ground Nutmeg
1/4 Tsp Ground Ginger
1/4 Tsp Ground Cloves
1 Egg, Beaten (For Egg Wash)
1/4 Cup Sugar
1/2 Tsp Ground Cinnamon

For the Glaze

1 Cup Powdered Sugar
2-3 Tbl Milk
1/2 Tsp Vanilla Extract

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare Pumpkin Filling: In a small bowl, mix together the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, nutmeg, ginger, and cloves until well combined.
Prepare Puff Pastry: Roll out the puff pastry sheet on a lightly floured surface into a rectangle, about 12x16 inches. Spread the pumpkin mixture evenly over the puff pastry.
Cut and Twist: Fold the puff pastry in half lengthwise, pressing down gently to seal. Cut the folded pastry into 12 strips. Twist each strip gently and place them on the prepared baking sheet.
Egg Wash: Brush the twists with the beaten egg to give them a golden color as they bake. In a small bowl, mix the granulated sugar and ground cinnamon. Sprinkle the cinnamon-sugar mixture over the twists.
Bake: Bake in the preheated oven for 15-20 minutes, or until the twists are golden brown and crispy.
Prepare the Glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm pumpkin spice twists.
Cool and Serve: Allow the twists to cool slightly on a wire rack before serving.

Glazed Pumpkin Pretzels

Enjoy the cozy flavors of fall with these Glazed Pumpkin Pretzels. These golden-brown pretzels are soft and chewy, coated in a sweet cinnamon-sugar mixture and drizzled with a light glaze. Perfect for a seasonal snack or dessert, these pretzels offer a delicious blend of pumpkin spice and sweetness in every bite.

Glazed Pumpkin Pretzels

Print Recipe

Enjoy the cozy flavors of fall with our Pumpkin Pretzels. These golden-brown pretzels are soft and chewy, coated in a sweet cinnamon-sugar mixture and drizzled with a light glaze. Perfect for a seasonal snack or dessert, these pretzels offer a delicious blend of pumpkin spice and sweetness in every bite.

Course Snack

Prep Time 25

Cook Time 15

Servings

Ingredients

3.5 Cups All Purpose Flour
1 Cup Warm water (110°F/45°C)
2 1/4 Tsp Active Dry Yeast (or 1 Packet)
2 Tbl Sugar
1/2 Cup Pumpkin Puree
1 Tsp Salt
1 Tsp Pumpkin Pie Spice
2/3 Cup Baking Soda
10 Cups Water
1 Egg, Beaten for Egg Wash
1/4 Cup Sugar
1 Tsp Ground Cinnamon

For The Glaze

1 Cup Powdered Sugar
2-3 Tbl Milk
1/2 Tsp Vanilla Extract

Instructions

Prepare the Dough: In a large bowl, combine the warm water, yeast, and granulated sugar. Stir and let sit for 5 minutes until frothy. Add the pumpkin puree, salt, and pumpkin pie spice to the yeast mixture. Stir to combine. Gradually add the flour, 1 cup at a time, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
Shape the Pretzels: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper. Punch down the risen dough and divide it into 10 equal pieces. Roll each piece into a long rope, about 18 inches long, and shape into a pretzel.
Prepare the Baking Soda Bath: In a large pot, bring the 10 cups of water and baking soda to a boil. Carefully dip each pretzel into the boiling water for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
Bake the Pretzels: Brush each pretzel with the beaten egg to give them a golden color. Bake in the preheated oven for 12-15 minutes, or until golden brown
Cinnamon-Sugar Topping: In a small bowl, mix the granulated sugar and ground cinnamon. Sprinkle the cinnamon-sugar mixture over the warm pretzels.
Prepare the Glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled pretzels.
Cool and Serve:
Allow the pretzels to cool slightly on a wire rack before serving.

Pumpkin Souffles

Experience the light and airy delight of these Pumpkin Soufflés. These individual soufflés are perfectly risen and golden-brown on top, with a delicate pumpkin flavor and a hint of warm spices. Lightly dusted with powdered sugar, they make an elegant and delicious fall dessert.

Ingredients/Items Used In This Recipe Can Be Found Here:

8 oz Ramekins

Pumpkin Souffles

Print Recipe

Experience the light and airy delight of our Pumpkin Soufflé. These individual soufflés are perfectly risen and golden-brown on top, with a delicate pumpkin flavor and a hint of warm spices. Lightly dusted with powdered sugar, they make an elegant and delicious fall dessert.

Course Dessert

Prep Time 20

Cook Time 25

Servings

Ingredients

1 Cup Pumpkin Puree
1/2 Cup Sugar
3 Large Eggs, Separated
1 Tsp Vanilla Extract
1/2 Tsp Ground Cinnamon
1/4 Tsp Ground Nutmeg
1/4 Tsp Ground Ginger
1/8 Tsp Ground Cloves
1/8 Tsp Salt
1/4 Cup All Purpose Flour
1/2 Cup Whole Milk
1/4 Tsp Cream of Tartar
Powdered Sugar for Dusting

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Spray Vegetable Cooking Spray on six 8-ounce ramekins and sprinkle with granulated sugar, tapping out the excess. Set aside.
Prepare the Pumpkin Mixture: In a medium saucepan, combine the pumpkin puree, 1/4 cup of granulated sugar, egg yolks, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and let cool slightly.
Make the Base: In a small saucepan, heat the milk until just simmering. Whisk in the flour until smooth, then gradually add to the pumpkin mixture, whisking until smooth and well combined.
Beat the Egg Whites In a large mixing bowl, beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue to beat until stiff peaks form. Gently fold one-third of the beaten egg whites into the pumpkin mixture to lighten it. Then carefully fold in the remaining egg whites until no white streaks remain.
Fill the Ramekins: Divide the soufflé mixture evenly among the prepared ramekins, filling each about three-quarters full. Run your thumb around the inside edge of each ramekin to help the soufflés rise evenly.
Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the soufflés are puffed and golden brown on top.
Serve: Remove the soufflés from the oven and dust with powdered sugar. Serve immediately for the best texture.

Pumpkin Streusel Bread

Enjoy the cozy flavors of fall with this Pumpkin Bread with Streusel. This moist, spiced pumpkin bread is topped with a generous, crumbly streusel that adds a delightful crunch to every bite. Perfect for breakfast, dessert, or a snack, this bread combines the best of pumpkin and spice for a delicious autumn treat.

Pumpkin Streusel Bread

Print Recipe

Enjoy the cozy flavors of fall with our Pumpkin Bread with Streusel. This moist, spiced pumpkin bread is topped with a generous, crumbly streusel that adds a delightful crunch to every bite. Perfect for breakfast, dessert, or a snack, this bread combines the best of pumpkin and spice for a delicious autumn treat.

Course Breakfast, Dessert, Snack

Prep Time 20

Cook Time 50

Servings

Ingredients

1 3/4 Cups All Purpose Flour
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1/2 Tsp Salt
1 Tsp Ground Cinnamon
1/2 Tsp Ground Nutmeg
1/4 Tsp Ground Ginger
1/4 Tsp Ground Cloves
1 Cup White Sugar
1/2 Cup Light Brown Sugar Packed
1/2 Cup Vegetable Oil
2 Large Eggs
1 Cup Pumpkin Puree
1/4 Cup Milk
1 Tsp Vanilla Extract

For The Streusel

1/2 Cup All Purpose Flour
1/4 Cup Light Brown Sugar, Packed
1/4 Cup Granulated Sugar
1/2 Tsp Ground Cinnamon
1/4 Cup Unsalted Butter, Melted

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
Prepare the Streusel Topping: In a small bowl, mix together the flour, brown sugar, granulated sugar, and cinnamon. Add the melted butter and stir until the mixture is crumbly. Set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree, milk, and vanilla extract until smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Pour Batter into Pan: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the streusel topping evenly over the batter.
Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the streusel starts to brown too quickly, cover the loaf loosely with aluminum foil.
Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Pumpkin Parfaits

Enjoy the layers of creamy pumpkin mousse, spiced granola, and whipped cream in these Pumpkin Parfaits. This delightful dessert is topped with a sprinkle of cinnamon and granola clusters, making it the perfect fall treat.

Pumpkin Parfaits

Print Recipe

Enjoy the layers of creamy pumpkin mousse, spiced granola, and whipped cream in our Pumpkin Parfait. This delightful dessert is topped with a sprinkle of cinnamon and granola clusters, making it the perfect fall treat.

Course Dessert, Snack

Prep Time 20

Chill Time 1

Servings

Ingredients

For the Pumpkin Mousse

1 Cup Pumpkin Puree
1/2 Cup Heavy Cream
1/4 Cup Granulated Sugar
1 Tsp Pumpkin Pie Spice

For the Parfaits

1 Cup Spiced Granola or Regular Granola
2 Cups Cool Whip
Ground Cinnamon and Extra Granola for Garnish

Instructions

Prepare the Pumpkin Mousse: In a medium bowl, combine the pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla extract. Mix until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until fully incorporated and smooth.
Assemble the Parfaits: In clear glass jars or cups, start with a layer of mousse. Add a layer of Cool Whip. Next add granola and repeat pattern until the jars are filled, ending with a layer of whipped cream. Then add extra granola and cinnamon on top.
Chill: Refrigerate the parfaits for at least 1 hour before serving to allow the flavors to meld.

Pumpkin and Spinach Stuffed Shells

Enjoy the comforting flavors of these Pumpkin and Spinach Stuffed Shells. These jumbo pasta shells are generously filled with a creamy mixture of pumpkin puree, spinach, and ricotta cheese, topped with a golden-brown layer of melted mozzarella cheese. Perfect for an autumn meal, this dish combines savory and slightly sweet flavors in every bite.

Pumpkin and Spinach Stuffed Shells

Print Recipe

Enjoy the comforting flavors of our Pumpkin and Spinach Stuffed Shells. These jumbo pasta shells are generously filled with a creamy mixture of pumpkin puree, spinach, and ricotta cheese, topped with a golden-brown layer of melted mozzarella cheese. Perfect for an autumn meal, this dish combines savory and slightly sweet flavors in every bite.

Course Main Course

Prep Time 20

Cook Time 30

Servings

Ingredients

24 Jumbo Pasta Shells
1 15 oz Can of Pumpkin Puree
1 Cup Ricotta Cheese
1/2 Cup Grated Parmesan Cheese
1 Egg
2 Cloves Garlic, Minced
1 Tsp Ground Sage
1/2 Tsp Salt & Pepper
2 Cups Marinara Sauce
1 Cup Shredded Mozzarella
Fresh Parsley, for Garnish (Optional)

Instructions

Cook the Pasta Shells: Preheat your oven to 375°F (190°C).Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
Prepare the Filling: In a large bowl, combine the pumpkin puree, ricotta cheese, chopped spinach, Parmesan cheese, egg, minced garlic, ground sage, salt, and black pepper. Mix until well combined.
Stuff the Shells: Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish. Fill each pasta shell with the pumpkin and spinach mixture and arrange them in the baking dish on top of the marinara sauce.
Top with Sauce and Cheese: Pour the remaining 1 cup of marinara sauce over the stuffed shells. Sprinkle the shredded mozzarella cheese evenly over the top.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown. Remove from the oven and let cool slightly. Garnish with fresh chopped parsley before serving.

Pumpkin Marshmallows

Enjoy the light and fluffy delight of these Pumpkin Marshmallows. These homemade marshmallows have a soft, pillowy texture and a subtle pumpkin flavor, perfect for adding to your fall hot chocolate or enjoying on their own as a sweet treat.

Pumpkin Marshmallows

Print Recipe

Enjoy the light and fluffy delight of our Pumpkin Marshmallows. These homemade marshmallows have a soft, pillowy texture and a subtle pumpkin flavor, perfect for adding to your fall hot chocolate or enjoying on their own as a sweet treat.

Course Dessert, Snack

Prep Time 20

Setting Time 4

Servings

Ingredients

1/2 Cup Pumpkin Puree
1/2 Cup Cold Water, Divided
2.5 Tbl Unflavored Gelatin (about 3 Packets)
1.5 Cups Granulated Sugar
1 Cup Light Corn Syrup
1/8 Tsp Salt
1 Tsp Vanilla Extract
1 Tsp Pumpkin Pie Spice
1/4 Cup Powdered Sugar, for Dusting
1/4 Cup Cornstarch, for Dusting

Instructions

Prepare the Pan: Line a 9x13 inch baking dish with parchment paper and lightly grease with nonstick spray. Set aside.
Bloom the Gelatin: In the bowl of a stand mixer, combine 1/4 cup of cold water with the gelatin. Let it sit for about 10 minutes to bloom.
Cook the Syrup: In a medium saucepan, combine the remaining 1/4 cup of water, granulated sugar, corn syrup, and salt. Stir over medium heat until the sugar dissolves.Increase the heat to high and cook without stirring until the mixture reaches 240°F (115°C) on a candy thermometer.
Mix the Gelatin and Syrup: With the mixer on low speed, slowly pour the hot syrup into the gelatin mixture. Once all the syrup is added, increase the mixer speed to high. Beat the mixture for about 10-12 minutes, until it becomes thick and glossy.
Add Flavorings: Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the mixture. Beat on high for another 1-2 minutes, until fully combined. Pour the marshmallow mixture into the prepared baking dish, spreading it evenly with a spatula.
Dust with Powdered Sugar and Cornstarch: In a small bowl, mix the powdered sugar and cornstarch together. Dust the top of the marshmallow mixture with some of this mixture.
Set: Let the marshmallows sit at room temperature for at least 4 hours, or overnight, until fully set.
Cut and Serve: Once set, lift the marshmallows out of the pan using the parchment paper. Cut into squares using a sharp knife dusted with the powdered sugar mixture. Toss each marshmallow in the remaining powdered sugar mixture to coat all sides.

Pumpkin Pear Crumble

Enjoy the comforting flavors of fall with this Pumpkin Pear Crumble. This dessert features a bubbling, sweet pumpkin and pear filling topped with a golden-brown, crispy oat crumble. Perfectly balanced and delicious, it’s an ideal treat for cozy autumn evenings.

Pumpkin Pear Crumble

Print Recipe

Enjoy the comforting flavors of fall with our Pumpkin Pear Crumble. This dessert features a bubbling, sweet pumpkin and pear filling topped with a golden-brown, crispy oat crumble. Perfectly balanced and delicious, it's an ideal treat for cozy autumn evenings.

Course Dessert

Prep Time 20

Cook Time 45

Servings

Ingredients

3 Large Ripe Pears, Peeled, Cored and Sliced
1 Cup Pumpkin Puree
1/4 Cup White Sugar
1/4 Cup Light Brown Sugar, Packed
1 Tsp Ground Cinnamon
1/2 Tsp Ground Nutmeg
1/2 Tsp Ground Ginger
1/4 Tsp Ground Cloves
1 Tsp Vanilla Extract

For the Topping

1 Cup Rolled Oats
1/2 Cup All Purpose Flour
1/2 Cup Light Brown Sugar Packed
1/2 Tsp Ground Cinnamon
1/4 Tsp Salt
1/2 Cup Unsalted Butter, Melted

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking dish or a similar-sized dish.
Prepare the Filling: In a large bowl, combine the sliced pears, pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract. Mix until the pears are evenly coated with the pumpkin mixture. Pour the filling mixture into the prepared baking dish and spread it evenly.
Prepare the Crumble Topping: In a separate bowl, mix together the rolled oats, flour, brown sugar, cinnamon, and salt. Pour the melted butter over the oat mixture and stir until well combined and crumbly.
Add the Topping: Sprinkle the crumble topping evenly over the filling in the baking dish.
Bake: Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and crispy, and the filling is bubbling around the edges.
Cool and Serve: Allow the crumble to cool slightly before serving. Optionally, dust with powdered sugar for garnish.

I hope you enjoy these amazing pumpkin recipes for dinner and/or pumpkin recipes for dessert.

These pumpkin recipes are easy to prepare and offer a mix of pumpkin recipes that are sweet and savory. Perfect for any occasion, you’ll impress with these delicious pumpkin creations for sure!