Fall is finally here, and you know what that means – it’s pumpkin season! From lattes to pies, the rich and earthy flavor of pumpkin is hard to resist. If you’re a dessert lover like me, you’ll be delighted to know that there are countless ways to incorporate this delicious ingredient into your sweet treats.
Here, we’ve gathered 5 irresistible pumpkin dessert recipes that will satisfy your cravings and bring the cozy flavors of fall into your kitchen. Whether you’re a beginner or a seasoned baker, these recipes are guaranteed to impress your family and friends.
So, grab your apron, preheat your oven, and get ready to dive into the wonderful world of pumpkin desserts. With these 5 tantalizing recipes, you’ll be able to create sweet treats that will surely become your go-to favorites this fall. Get ready to enjoy the delightful combination of autumn flavors that make pumpkin desserts truly irresistible.
1) Pumpkin spice latte cupcakes
If you’re a fan of pumpkin spice lattes, you’re going to love these cupcakes. They combine the warm flavors of coffee and pumpkin into a delectable treat that will satisfy your sweet tooth. Start by preheating your oven to 350°F (175°C) and line a cupcake pan with paper liners.
Ingredients
Cupcakes
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup pumpkin puree
- ½ cup milk
- ¼ cup strongly brewed coffee
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
Frosting
- ½ cup unsalted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon strongly brewed coffee
- 1 tablespoon milk
Steps
In a mixing bowl, combine: 1 ¾ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, and ¼ teaspoon of ground nutmeg. In a separate bowl, whisk together ½ cup of pumpkin puree, ½ cup of milk, ¼ cup of strongly brewed coffee, 1 teaspoon of vanilla extract, and ½ cup of granulated sugar.
Pour the wet ingredients into the dry ingredients and mix until just combined. Fill each cupcake liner about two-thirds full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
For the frosting, beat ½ cup of unsalted butter until creamy. Add 2 cups of powdered sugar, 1 teaspoon of vanilla extract, 1 tablespoon of strongly brewed coffee, and 1 tablespoon of milk. Beat until smooth and creamy. Pipe or spread the frosting onto the cooled cupcakes and sprinkle with a dash of cinnamon. Enjoy these delightful cupcakes with a cup of coffee for the perfect fall treat.
2) Pumpkin cheesecake bars
If you’re a fan of both pumpkin pie and cheesecake, these pumpkin cheesecake bars are the ultimate indulgence. They combine the creamy goodness of cheesecake with the rich flavor of pumpkin, creating a dessert that is both decadent and satisfying. Start by preheating your oven to 325°F (165°C) and lining a 9×13-inch baking pan with parchment paper.
Ingredients
- 2 cups graham cracker crumbs
- ½ cup melted unsalted butter
- ¼ cup granulated sugar
- 3 8-ounce packages cream cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 3 medium eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Steps
In a mixing bowl, combine 2 cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of granulated sugar. Press the mixture into the bottom of the prepared baking pan. In a separate bowl, beat 3 packages of cream cheese until smooth. Add 1 cup of granulated sugar, 1 teaspoon of vanilla extract, and 1 cup of pumpkin puree. Beat until well combined.
Add 3 eggs, one at a time, beating well after each addition. In a small bowl, mix 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of ground cloves. Add the spice mixture to the cream cheese mixture and beat until smooth. Pour the batter over the crust in the baking pan.
Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour. Remove from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight before cutting into bars. Serve chilled and savor each creamy, pumpkin-flavored bite.
3) Pumpkin bread pudding
Bread pudding is a classic comfort dessert, and when you add pumpkin to the mix, it becomes even more irresistible. This pumpkin bread pudding is the perfect dessert for cozy fall evenings. Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish.
Ingredients
- 4 cups cubed day-old bread
- 1 cup pumpkin puree
- 1 cup whole milk
- ½ cup heavy cream
- ½ cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of salt
- Whipped cream or caramel sauce for topping
Steps
In a large bowl, whisk together 4 cups of cubed day-old bread, 1 cup of pumpkin puree, 1 cup of whole milk, ½ cup of heavy cream, ½ cup of packed brown sugar, 3 large eggs, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and a pinch of salt.
Pour the mixture into the prepared baking dish and let it sit for 10 minutes to allow the bread to absorb the liquid. Bake for 40-45 minutes or until the top is golden brown and the center is set. Remove from the oven and let it cool for a few minutes before serving.
Serve warm with a drizzle of caramel sauce or a dollop of whipped cream. The combination of soft, custardy bread with the warm flavors of pumpkin and spices will make this dessert a fall favorite.
4) Pumpkin pie smoothie
If you’re looking for a healthier way to satisfy your pumpkin dessert cravings, this pumpkin pie smoothie is the perfect option. It’s packed with all the flavors of a pumpkin pie but without the guilt. Plus, it’s quick and easy to make, making it a great option for breakfast or a midday snack.
Ingredients
- 1 cup unsweetened almond milk
- ½ cup pumpkin puree
- 1 ripe banana
- 1 tablespoon pure maple syrup
- 1 tablespoon almond butter
- 1 teaspoon pumpkin pie spice
- Pinch of cinnamon or nutmeg
Steps
In a blender, combine 1 cup of unsweetened almond milk, ½ cup of pumpkin puree, 1 ripe banana, 1 tablespoon of pure maple syrup, 1 tablespoon of almond butter, 1 teaspoon of pumpkin pie spice, and a handful of ice cubes. Blend until smooth and creamy.
Pour into a glass and sprinkle with a pinch of cinnamon or nutmeg. Sip on this delicious smoothie and enjoy the flavors of fall in a healthy and refreshing way.
5) Pumpkin snickerdoodle cookies
Snickerdoodle cookies are a classic treat, and when you add pumpkin to the mix, they become even more irresistible. These soft and chewy pumpkin snickerdoodle cookies are the perfect combination of sweet, spicy, and pumpkin goodness. Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper.
Ingredients
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 medium egg
- ½ cup pumpkin puree
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 teaspoons ground cinnamon
- 2 tablespoons granulated sugar
Steps
In a mixing bowl, cream together ½ cup of unsalted butter, 1 cup of granulated sugar, and ½ cup of packed brown sugar until light and fluffy. Add 1 egg and ½ cup of pumpkin puree and mix until well combined. In a separate bowl, whisk together 2 ¾ cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. In a small bowl, mix 2 tablespoons of granulated sugar and 2 teaspoons of ground cinnamon. Roll the cookie dough into 1-inch balls and roll them in the cinnamon sugar mixture.
Place the cookies onto the prepared baking sheet and flatten them slightly with the bottom of a glass. Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These pumpkin snickerdoodle cookies are perfect for sharing with family and friends or enjoying all by yourself. Their soft and chewy texture, combined with the warm flavors of pumpkin and cinnamon, will make them an instant fall favorite.
