Got a can of pumpkin sitting in your pantry and suddenly craving something sweet?
That’s your sign to make dessert.
Pumpkin isn’t just for pie.
It can turn into soft cakes, creamy cheesecake bars, warm bread pudding, chewy cookies, and little pumpkin muffins that make the whole kitchen smell like fall.
And you don’t need to wait for Thanksgiving to make them.
A good pumpkin dessert is exactly what I want on a cool afternoon when the days start getting shorter and I suddenly have an excuse to turn the oven on again.
I’ve put together five easy pumpkin dessert recipes that cover a little bit of everything.
There’s a creamy pumpkin cheesecake bar, soft pumpkin cookies, a cozy pumpkin bread pudding, an easy pumpkin spice cake, and pumpkin muffins with a sweet cinnamon topping.
The recipes are simple, the ingredients are easy to find, and there’s one thing they all have in common.
Your kitchen is going to smell amazing.
What You’ll Need
Pumpkin Cheesecake Bars
- 1 cup pumpkin puree
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
Soft Pumpkin Spice Cookies
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Pumpkin Bread Pudding
- 4 cups cubed day-old brioche bread
- 1 cup pumpkin puree
- 2 large eggs
- 1 1/2 cups whole milk
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1/3 cup chopped pecans
Easy Pumpkin Spice Cake
- 1 1/2 cups pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Pumpkin Spice Muffins
- 1 cup pumpkin puree
- 1 3/4 cups all-purpose flour
- 3/4 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Tools You’ll Need
- 9-inch square baking pan
- 9-inch round cake pan
- 12-cup muffin pan
- Muffin liners
- 9×13-inch baking dish
- Parchment paper
- Large mixing bowls
- Medium mixing bowls
- Electric hand mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Mixing spoon
- Cooling rack
- Pastry brush
- Toothpick
5 Cozy Pumpkin Dessert Recipes
1. Pumpkin Cheesecake Bars
Creamy cheesecake and pumpkin spice are a pretty hard combination to resist.
These bars have a buttery graham cracker base with a smooth pumpkin cheesecake layer on top.
Start by preheating your oven to 350°F.
Line a 9-inch square baking pan with parchment paper.
Mix the graham cracker crumbs with the melted butter until the crumbs are evenly coated.
Press the mixture firmly into the bottom of the pan.
Bake the crust for about 8 minutes.
While it bakes, beat the softened cream cheese and sugar until smooth.
Add the pumpkin puree, eggs, vanilla, pumpkin pie spice, and cinnamon.
Mix until everything is combined.
Pour the filling over the warm crust.
Bake for approximately 35 to 40 minutes.
The center should look set around the edges while still having a slight jiggle in the middle.
Let the bars cool completely.
Refrigerate for at least 2 hours before slicing.
Don’t rush the cooling step.
The cheesecake becomes firmer as it chills, which makes it much easier to cut into neat little squares.
2. Soft Pumpkin Spice Cookies
These are the cookies to make when you want something soft, cakey, and full of pumpkin spice.
They’re simple enough for an afternoon baking project and cozy enough to disappear from the cookie plate pretty quickly.
Preheat your oven to 350°F.
Line a baking sheet with parchment paper.
Beat the softened butter, brown sugar, and granulated sugar until creamy.
Add the pumpkin puree, egg, and vanilla.
Mix until combined.
In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt.
Gradually add the dry ingredients to the pumpkin mixture.
Mix just until no dry flour remains.
Drop rounded spoonfuls of dough onto the prepared baking sheet.
Leave space between each cookie.
Bake for 10 to 12 minutes.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Don’t wait for these cookies to look completely firm in the oven.
Pumpkin cookies can stay quite soft, and they’ll continue setting as they cool.
3. Pumpkin Bread Pudding
This might be the coziest dessert on the list.
You get soft brioche soaked in pumpkin custard with warm spices and crunchy pecans.
And it’s a great way to use bread that’s a little past its prime.
Preheat your oven to 350°F.
Grease a 9×13-inch baking dish.
Place the cubed brioche into the dish.
In a large bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla, pumpkin pie spice, cinnamon, and melted butter.
Pour the mixture evenly over the bread.
Gently press the bread down so it can absorb the custard.
Let it sit for about 10 minutes.
Sprinkle the chopped pecans over the top.
Bake for approximately 40 to 45 minutes.
The center should be set and the top lightly golden.
Let it cool for about 10 minutes before serving.
Day-old bread works better here than very fresh bread.
It has less moisture, so it can absorb more of the pumpkin custard without becoming completely mushy.
4. Easy Pumpkin Spice Cake
This is the pumpkin cake I’d make when I want something simple without fussing over layers of frosting.
It’s soft, warmly spiced, and easy enough for a regular fall afternoon.
Preheat your oven to 350°F.
Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla.
In another bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
Add the dry ingredients to the pumpkin mixture.
Stir until just combined.
Pour the batter into the prepared pan.
Bake for approximately 35 to 40 minutes.
Insert a toothpick into the center.
If it comes out with a few moist crumbs but no wet batter, the cake is ready.
Let it cool before slicing.
You can serve it plain, dust it with powdered sugar, or add a simple cream cheese frosting.
Don’t overmix the batter.
Once the flour disappears, stop stirring.
That helps keep the cake tender.
5. Pumpkin Spice Muffins
Some mornings call for pumpkin muffins.
And these are especially good when they’re still slightly warm from the oven.
Preheat your oven to 375°F.
Line a 12-cup muffin pan with muffin liners.
In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, vegetable oil, milk, and vanilla.
In another bowl, combine the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
Add the dry ingredients to the wet ingredients.
Stir until just combined.
Divide the batter between the muffin cups.
Mix the granulated sugar and cinnamon together.
Sprinkle a little over each muffin.
Bake for approximately 18 to 22 minutes.
Check the center with a toothpick.
If it comes out clean or with a few moist crumbs, they’re done.
Let the muffins cool for several minutes before transferring them to a cooling rack.
Don’t pack the flour into the measuring cup.
Spoon it into the cup and level it off.
Too much flour can make pumpkin muffins heavier and drier than they should be.
Pro Tips
A few small things can make a big difference when baking with pumpkin.
- Use pumpkin puree, not pumpkin pie filling. Pie filling already contains sugar and spices, which can throw off the recipe.
- Measure flour carefully. Too much flour is one of the easiest ways to end up with dry baked goods.
- Don’t overmix. Once the dry ingredients are incorporated, stop stirring.
- Let baked desserts cool. Cheesecake bars especially need time to firm up before slicing.
- Check with a toothpick. It’s one of the easiest ways to tell when cakes and muffins are finished.
Canned Pumpkin or Fresh Pumpkin?
For these recipes, canned pumpkin puree is perfectly fine.
It’s consistent, convenient, and easy to keep in the pantry.
If you prefer to use homemade pumpkin puree, you can.
Just make sure it isn’t overly watery.
Too much moisture can change the texture of baked goods.
Canned pumpkin puree also tends to give you a consistent result from one batch to the next.
Substitutions and Variations
You can make plenty of small changes to these desserts.
Pumpkin puree: Homemade pumpkin puree can replace canned puree if it’s thick and smooth.
Brioche: Use challah or another soft enriched bread for the bread pudding.
Pecans: Walnuts are an easy substitute.
Whole milk: Use half-and-half for a richer bread pudding.
Vegetable oil: Melted coconut oil can work in the cake and muffins.
Pumpkin pie spice: Make your own with cinnamon, ginger, nutmeg, and cloves.
Graham crackers: Use vanilla wafer crumbs for the cheesecake base.
Brown sugar: Coconut sugar can be used in some recipes, though it may slightly change the flavor and texture.
For extra chocolate flavor, add chocolate chips to the pumpkin cookies or muffins.
For a little crunch, add chopped pecans or walnuts.
Make-Ahead Tips
Pumpkin desserts are great for making ahead because many actually taste better after they’ve had time to cool.
Pumpkin Cheesecake Bars
Make them 1 to 2 days ahead and keep them refrigerated.
Pumpkin Cookies
Bake them a day ahead and store them in an airtight container.
Pumpkin Bread Pudding
Prepare the bread and custard earlier in the day.
Bake shortly before serving.
Pumpkin Cake
Bake the cake a day ahead.
Once completely cool, wrap it tightly and keep it at room temperature if unfrosted.
Pumpkin Muffins
Bake them the day before breakfast or brunch.
Store them in an airtight container once completely cool.
If you’re preparing dessert for a fall gathering, cheesecake bars and pumpkin cake are especially convenient.
They don’t need last-minute assembly.
What to Serve With Pumpkin Desserts
Pumpkin desserts already have plenty of warm spice, so simple toppings work beautifully.
Try serving them with:
- Whipped cream
- Vanilla ice cream
- Caramel sauce
- Powdered sugar
- Chopped pecans
- Chopped walnuts
- Cinnamon
- Maple syrup
- Fresh berries
- A cup of coffee
- Hot apple cider
A warm slice of pumpkin bread pudding with vanilla ice cream is particularly good.
The cold ice cream melts into the warm pudding, and suddenly you understand why people keep making this dessert every fall.
Leftovers and Storage
Most pumpkin desserts store well.
Pumpkin cheesecake bars: Refrigerate in an airtight container for up to 4 days.
Pumpkin cookies: Store at room temperature in an airtight container for about 3 to 4 days.
Pumpkin bread pudding: Refrigerate leftovers and use within 3 to 4 days.
Pumpkin cake: Keep an unfrosted cake covered at room temperature for about 2 days or refrigerate if frosted.
Pumpkin muffins: Store in an airtight container at room temperature for about 3 days.
You can also freeze many pumpkin baked goods.
Cookies, cake, and muffins freeze particularly well when wrapped tightly and placed in a freezer-safe container.
Thaw them at room temperature.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
It’s better not to.
Pumpkin pie filling already contains sugar and spices, so using it would change the balance of the recipe.
What pumpkin is best for desserts?
Canned pumpkin puree is convenient and gives consistent results.
For homemade puree, sugar pumpkins and other small baking pumpkins are commonly used.
Can I make pumpkin desserts ahead of time?
Yes.
Cheesecake bars, cookies, cake, and muffins are especially easy to make ahead.
Why are my pumpkin cookies so soft?
Pumpkin contains a lot of moisture, which naturally gives pumpkin cookies a softer, more cake-like texture.
Allow them to cool completely before judging the final texture.
Can I freeze pumpkin muffins?
Yes.
Cool them completely, wrap them well, and store them in a freezer-safe container.
How do I know when pumpkin cake is done?
Insert a toothpick into the center.
It should come out clean or with a few moist crumbs, but without wet batter.
Can I use homemade pumpkin puree?
Yes.
Make sure it’s thick and not watery so you don’t add excess moisture to the recipe.
What spices go well with pumpkin?
Cinnamon, ginger, nutmeg, and cloves are classic choices.
Pumpkin pie spice is an easy way to combine several of these flavors.
Why is my pumpkin bread pudding soggy?
Fresh bread or too much liquid can make bread pudding overly wet.
Day-old bread works better because it can absorb the custard without falling apart.
Wrapping Up
Fall and pumpkin desserts just belong together.
Maybe it’s the smell of cinnamon coming from the oven.
Maybe it’s that first warm bite of pumpkin cake.
Or maybe it’s simply having a plate of homemade cookies sitting on the counter while the weather gets cooler.
Whatever the reason, these recipes make it easy to bring a little more pumpkin into your fall.
Start with the cheesecake bars if you’re bringing dessert to a gathering.
Make the muffins for a cozy weekend breakfast.
Go for the bread pudding when you want something warm and comforting.
And keep that pumpkin cake recipe nearby because you might find yourself making it more than once.
There’s a lot more to pumpkin than pie.
If you make one of these pumpkin dessert recipes, leave a comment and tell me which one you tried.
I’d love to hear what you made and how it turned out.
