22 Pumpkin Treats You’ll Crave All Season Long

The moment the air turns crisp and the leaves start showing off their colors, I can’t help but reach for all things pumpkin. There’s just something about that cozy, slightly sweet, spiced flavor that makes every recipe feel like a warm hug. Whether I’m baking up a quick treat for my kids, testing out something new for the blog, or just sneaking a pumpkin spice latte into my day, pumpkin always seems to find its way into my kitchen this time of year.

What I love most about pumpkin recipes is how versatile they are. You can whip up something rich and decadent, like a chocolate ganache pumpkin pie, or keep it fun and playful with pumpkin blondie mummies. And let’s not forget the comforting classics like pumpkin pancakes or a cozy pumpkin spice hot chocolate, perfect for slow fall mornings. There’s truly no limit to how creative you can get, and that’s what makes pumpkin season so much fun.

I’ve pulled together 22 of my favorite pumpkin treats that you’ll want to enjoy all season long. This list has everything from quick no-bake options to impressive desserts for the holidays, plus a few cozy drinks to sip on while you’re at it. Whether you’re in the mood for something indulgent, a healthier twist, or a totally over-the-top fall treat, this roundup has you covered. I can’t wait for you to find your new favorite pumpkin recipe!

1. Pumpkin Dump Cake

Pumpkin dump cake is one of those magical recipes that looks and tastes like you’ve spent hours in the kitchen, but it couldn’t be easier to put together. I love how it starts with a creamy pumpkin filling and gets topped with cake mix, butter, and crunchy pecans that bake into the most irresistible golden crust. It’s warm, cozy, and packed with fall flavor, the kind of dessert that’s perfect for family gatherings, potlucks, or just when you’re craving something sweet after dinner. Every bite has that delicious mix of soft pumpkin goodness and buttery crunch, and it always disappears fast at my house!

You can read more about this recipe and get a printable recipe card here.

Servings: 8

Ingredients:

• 29 ounce can pumpkin puree
• 12 ounce can evaporated milk
• 3 eggs
• ½ cup brown sugar
• ½ cup white sugar
• 1 ½ teaspoons pumpkin pie spice
• 15.25 ounce box yellow cake mix
• 1 cup pecans
• 12 tablespoons butter, sliced

Instructions:

1. Preheat your oven to 350 degrees.
2. In a large bowl whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, white sugar and pumpkin pie spice.
3. Grease a 9×13 baking dish.
4. Pour your pumpkin batter into the baking dish.
5. Sprinkle the dry cake mix all over the top of the pumpkin mix.
6. Place the sliced butter all over the top.
7. Sprinkle with the pecans.
8. Bake for 60-70 minutes or until a toothpick inserted comes out clean.
9. Serve!

2. No-Bake Pumpkin Fluff Salad

This no-bake pumpkin fluff salad is my go-to when I want something quick, easy, and totally delicious without even turning on the oven. It’s creamy, fluffy, and full of all the cozy pumpkin spice flavors I love, with fun little bites of pound cake, marshmallows, toffee, and pecans mixed in. The best part is how simple it is to whip up, just a few ingredients, a quick stir, and it’s ready to chill before serving. It’s the kind of dessert that feels festive enough for the holidays but easy enough to make on a weeknight, and trust me, it always gets rave reviews!

You can read more about this recipe and get a printable recipe card here.

Servings: 8

Ingredients:

• 3.4 oz box of instant vanilla pudding
• 1 tbsp of pumpkin pie spice
• 3/4 cup of milk
• 1 cup of pumpkin puree
• 8 oz container of cool whip (thawed)
• 3 cups of cubed pound cake
• 1 1/2 cup of mini marshmallows
• 1/2 cup of heath bits (toffee bits)
• 1 cup of pecans (chopped)

Instructions:

1. In a large bowl add the pudding mix, pumpkin pie spice and milk. Whisk until it becomes thick. Add in the pumpkin puree and stir. Add the cool whip and fold using a silicone/wooden spoon.
2. Add the pound cake cubes, marshmallows, toffee bits, and pecans and stir carefully until completely mixed together.
3. Place in the refrigerator for 15 minutes, once done serve and enjoy!

3. Pumpkin Cheesecake Mini Trifles

These pumpkin cheesecake mini trifles are one of my favorite desserts to make when I want something that looks fancy but is actually super easy to put together. I love how the layers of soft pumpkin bread, creamy pumpkin cheesecake filling, and crunchy ginger snap cookies all come together in the cutest little cups. They’re perfect for parties, holiday gatherings, or even just a cozy night in when you want a treat that feels a bit special. Plus, you can make them ahead of time, which makes serving a breeze, and everyone always loves digging into their own little trifle!

You can read more about this recipe and get a printable recipe card here.

Servings: 8 mini trifles

Ingredients:

• 1 loaf pumpkin bread, cubed
• 16 ounces cream cheese, softened
• 1 cup sugar
• 15 ounces pumpkin puree
• 3 cups crushed ginger snap cookies, plus more for garnish
• 16 ounces frozen whipped topping, thawed

Instructions:

1. Whip the cream cheese and sugar together until the mixture is light and fluffy.

2. Mix in the pumpkin puree and continue beating until smooth.

3. Gently fold in half of the whipped topping.

4. Place the pumpkin bread pieces evenly at the bottom of each trifle dish.

5. Layer the pumpkin cheesecake mixture on top of the pumpkin bread.

6. Sprinkle ginger snap cookies over the cheesecake layer.

7. Spread the remaining whipped topping over the cookies.

8. Cover the dishes and refrigerate for at least four hours, or overnight for best results.

9. Before serving, garnish with extra ginger snap cookies and pumpkin bread pieces.

4. Pumpkin Gingerbread Poke Cake

Pumpkin gingerbread poke cake is one of those desserts that feels like pure fall comfort on a plate. I love how the warm spices from the gingerbread mix pair perfectly with the creamy pumpkin pudding that seeps into every bite, making the cake extra moist and flavorful. Topped with fluffy whipped cream and a sprinkle of toasted pecans, it’s a cozy, festive treat that’s perfect for holiday gatherings or just a chilly evening at home. It’s simple to make, looks impressive, and always disappears fast whenever I bring it to the table!

You can read more about this recipe and get a printable recipe card here.

Servings: 12

Ingredients:

• 2 (14.5 ounce) boxes gingerbread mix
• 2 ½ cups water
• 2 eggs
• 15 ounce can pumpkin puree
• 3.4 ounce instant vanilla pudding mix
• 2 cups cold milk
• ¼ cup brown sugar
• 8 ounce container whipped topping
• 1 cup toasted pecans

Instructions:

1. Preheat the oven to 350°F.

2. In a mixing bowl, whisk together the gingerbread mix, water, and eggs until fully combined.

3. Spray a 9×13-inch baking dish with non-stick spray.

4. Pour the gingerbread batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

5. Remove the cake from the oven and let it cool completely.

6. Once cooled, use the end of a wooden spoon or a smoothie straw to poke holes all over the cake.

7. In a large bowl, whisk together the vanilla pudding mix and milk until smooth.

8. Whisk in the pumpkin and brown sugar until well combined.

9. Pour the pumpkin mixture over the cake, making sure it fills the holes.

10. Top with whipped topping and toasted pecans.

11. Sprinkle with cinnamon, if desired.

12. Refrigerate for 4 hours to allow it to set.

13. Slice and serve!

5. Pumpkin Biscoff Truffles

These pumpkin Biscoff truffles are the kind of treat that makes me feel like I’m indulging in something straight out of a fancy bakery, but they’re secretly so easy to make at home. The creamy Biscoff cookie butter mixed with pumpkin gives them the most irresistible fall flavor, and that crunchy cookie coating on the outside takes them over the top. I love that they’re no-bake, which makes them perfect for when I want a quick sweet bite without turning on the oven. They’re rich, spiced, and totally addictive. I always have to remind myself to save a few before my family eats them all!

You can read more about this recipe and get a printable recipe card here.

Servings: 20-22 truffles

Ingredients:

• 3/4 cup Biscoff cookie butter (not reduced-fat)
• 1/4 cup pumpkin purée (well-drained)
• 2 cups finely crushed Biscoff cookies
• 1/2 tsp pumpkin pie spice (optional)
• 1/4 tsp salt
• 3 tbsp heat treated all purpose flour OR oat flour
• 1/4 cup powdered sugar (adjust to taste and firmness)

To Decorate:

• 3/4 cup White Chocolate Candy melts or bakers white chocolate
• 1 tsp coconut oil

Instructions:

1. In a bowl, mix Biscoff cookie butter and pumpkin until smooth. Stir in pumpkin pie spice and salt. Add crushed Biscoff cookies and flour, and mix until well combined, ensuring the dough sticks together when pressed. Gradually add powdered sugar, a tablespoon at a time, until the dough is sweetened to your liking and firm.

2. Roll the dough into balls.

3. Refrigerate the truffles for 30 minutes (or freeze for 15–20 minutes) until the dough is very firm.

4. Melt candy melts with coconut oil in the microwave in 15–30 second intervals, stirring in between. Dip each truffle using a fork or toothpick, letting any excess drip off. Immediately sprinkle crushed Biscoff crumbs over the wet coating.

5. Let the truffles set at room temperature or refrigerate to speed it up. Store in an airtight container in the fridge for up to 5–6 days.

6. Pumpkin Blondie Mummies

These pumpkin blondie mummies are such a fun and festive treat for Halloween, and they taste just as good as they look! The blondies themselves are soft, chewy, and full of cozy pumpkin spice flavor, and then you get to dress them up with drizzled white chocolate “bandages” and silly little candy eyes. I love making these with my kids because decorating them is half the fun, and they always come out looking a little goofy in the best way. They’re the perfect mix of cute and delicious!

Servings: 12

Ingredients:

Pumpkin Blondies:

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup light brown sugar, packed
• 1/2 cup pumpkin purée (not pie filling)
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt

Decoration:

• 1/2 cup white chocolate chips or white candy melts
• 1 tsp coconut oil (for smoother melted chocolate)
• Candy eyes (or mini chocolate chips)

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper and lightly grease it.
2. Make the blondie batter: In a bowl, whisk together the melted butter and brown sugar. Add the pumpkin, egg, and vanilla, then mix until smooth. Stir in the flour, pumpkin pie spice, cinnamon, baking soda, and salt until just combined.
3. Bake the blondies: Pour the batter into the prepared pan and smooth the top. Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let cool completely.
4. Slice and melt chocolate: Once cooled, slice the blondies into rectangles to form the mummy bodies. Melt the white chocolate chips and coconut oil in the microwave in 20-second bursts, stirring between each, until smooth.
5. Decorate the mummies: Use a spoon or piping bag to drizzle the melted white chocolate over each blondie to create mummy “bandages.” While the chocolate is still soft, press on the candy eyes.

7. Cream Cheese Pumpkin Streusel Muffins

These cream cheese pumpkin streusel muffins are hands-down one of my favorite fall bakes because they’ve got a little bit of everything I love in a cozy treat. The muffin itself is soft and spiced just right with pumpkin, cinnamon, and nutmeg, then you get that buttery, crumbly streusel on top that makes every bite extra special. And the surprise cream cheese filling? Absolute perfection — creamy, tangy, and the best contrast to all the warm pumpkin flavors. They’re bakery-worthy muffins but totally doable at home, and I can never resist grabbing one (or two!) with my morning coffee.

Servings: 24

Ingredients:

Muffin Batter (Double Batch):

• 3 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 4 tsp (1 tbsp + 1 tsp) cinnamon
• ½ tsp nutmeg
• ½ tsp ground ginger
• 4 large eggs, room temp
• 1 cup neutral oil (avocado, canola, etc.)
• 1 ⅓ cups brown sugar
• ½ cup white sugar
• 2 cups pumpkin purée
• ½ cup milk (dairy or non-dairy)
• 2 tsp vanilla extract

Streusel Topping (Double Batch):

• 1 cup flour
• ½ cup light brown sugar
• 2 tbsp white sugar
• 1 tsp cinnamon
• Pinch of salt
• ½ cup (1 stick) cold butter, cubed

Cream Cheese Filling (Double Batch):

• 6 oz cream cheese, softened
• 4–6 tbsp powdered sugar (to taste)
• 1 tsp vanilla extract
• ¼ cup heavy whipping cream

Instructions:

1. Preheat the oven to 350°F (175°C). Line 2 standard muffin pans (24 cups) with paper liners.

2. Streusel: Combine dry ingredients. Cut in cold butter until the mixture is crumbly. Refrigerate.

3. Batter: In one bowl, whisk together the dry ingredients. In another bowl, whisk the eggs, oil, and sugars. Stir in the pumpkin, milk, and vanilla. Gently fold in the dry ingredients until just combined.

4. Assemble: Fill the muffin cups ¾ full. Top generously with the streusel, pressing it down slightly.

5. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.

6. Allow to cool completely.

7. Filling: Beat the cream cheese, sugar, and vanilla until smooth. Add the whipping cream and beat until combined and fluffy. Pipe the filling into the muffins using a round tip from the top or bottom, or swirl it on top.

8. Copycat Little Debbie Pumpkin Delights

These copycat Little Debbie pumpkin delights take me right back to childhood, and making them at home is such a fun way to bring a little nostalgia into fall baking. They’ve got that soft, spiced cookie outside and a sweet, pumpkin-filled center that makes every bite taste like autumn. I love how cute the little jack-o’-lantern faces turn out, and they’re just as fun to decorate as they are to eat. They’re perfect for Halloween parties, cozy afternoons with the kids, or anytime you’re craving a homemade version of that classic seasonal treat!

You can read more about this recipe and get a printable recipe card here.

Servings: 8

Ingredients:

• 15 oz of canned pure pumpkin
• 1 1/2 cup sugar
• 2 tsp pumpkin pie spice
• 2 tsp cinnamon
• 1 tsp cornstarch
• 3/4 cup of apple juice
• 12 tbsp of butter (melted)
• 1 cup of sugar
• 1/4 cup of molasses
• 1 egg
• 2 tsp of baking soda
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 3 cups of flour

Instructions:

1. In a medium-sized saucepan, add the pumpkin, 1 1/2 cups of sugar, 2 tsp of pumpkin spice, and 2 tsp of cinnamon. Whisk together until fully mixed. In a small bowl, add the cornstarch and apple juice and mix until the cornstarch is dissolved.
2. Add the cornstarch mixture to the pan and whisk until well combined. Cook over medium heat, bring to a boil, then simmer for 10 minutes, stirring occasionally. Remove from heat and let it cool.
3. In a large bowl, add the melted butter and 1 cup of sugar. Beat using a hand mixer until it becomes thick, about 2-3 minutes. Add the molasses and egg, and continue beating until well mixed.
4. Add the baking soda, cinnamon, pumpkin pie spice, salt, and flour. Beat using the hand mixer until everything is fully combined. You may need to add a little more flour until you can pinch a piece of the dough off and it doesn’t stick to your fingers.
5. Place the dough in the fridge for 30 minutes. Once done, preheat the oven to 350°F. Lightly flour your surface and roll the dough out to about 1/4 inch thick. Use a cookie cutter or cup to cut out circles for the pumpkin shapes. Flatten the top slightly so it’s not a perfect circle, making it look more like a pumpkin.
6. Ensure you have two pieces for each cookie: the bottom, which is bare, and the top, which will have the face. Take half of the pumpkin-shaped cookie dough and use a sharp knife to cut out triangle eyes and a mouth.
7. Carefully lift the leftover dough out of the eyes and mouth and discard. Take 1 tbsp of the cooled filling and place it in the center of the bare, faceless cookie. Carefully lift the cut-out face cookie and lay it evenly over the top of the filling. Gently press the sides of the cookie with your finger to seal it. Repeat with all the others.
8. Bake in the preheated oven for 10-13 minutes, making sure the middle nose area isn’t raw (it may cook slower). Let cool on a cooling rack for 10 minutes after they’ve rested on the baking sheet. Serve and enjoy!

9. Pumpkin French Toast Bake

Pumpkin French toast bake is one of my favorite cozy breakfasts because it feels special but is so easy to throw together. I love how the thick cubes of bread soak up all that spiced pumpkin custard, then bake up soft on the inside with a golden, slightly crisp topping. The brown sugar crumble on top makes it extra irresistible, almost like a cross between breakfast and dessert. It’s the perfect dish for a lazy fall morning, a weekend brunch, or even as a holiday breakfast that feeds a crowd without keeping me stuck in the kitchen all day.

Servings: 12

Ingredients:

• 8 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 tablespoon white sugar
• 1 (15 ounce) can pumpkin puree
• 1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes
• ⅓ cup brown sugar
• ¼ teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
• 1 tablespoon butter, softened

Instructions:

1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.

2. In a bowl, whisk together the eggs, vanilla extract, cinnamon, cloves, nutmeg, and white sugar. Beat in the pumpkin until fully combined.

3. Place the bread cubes in a single layer in the prepared dish and pour the pumpkin mixture over them. Toss to coat evenly.

4. In a small bowl, mix the brown sugar, cinnamon, flour, and butter with a fork until crumbly, then sprinkle over the bread cubes.

5. Bake for 30–40 minutes, or until the top is golden brown.

10. Homemade Pumpkin Butter

Homemade pumpkin butter is one of those simple little recipes that makes me feel instantly festive the moment I make it. It’s sweet, spiced, and silky smooth, perfect for spreading on toast, swirling into oatmeal, or even adding to yogurt for a quick fall upgrade. I love how the apple juice and warm spices bring out the pumpkin flavor, and the whole kitchen smells amazing while it simmers. Plus, it keeps beautifully in the fridge, so I can enjoy a taste of fall anytime I want!

Servings: ~3 cups

Ingredients:

• 15 oz can Pumpkin Puree
• ¾ cup apple juice
• 2 tsp ground ginger
• ½ tsp ground cloves
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 1/2 cup white sugar

Instructions:

1. Add all ingredients to a medium saucepan over medium-high heat and stir to combine.

2. Bring the mixture to a boil, then reduce the heat.

3. Let it simmer for about 30 minutes, or until it thickens.

4. Transfer to mason jars and store in the refrigerator.

11. Spiced Pumpkin Scones with Vanilla Glaze

These spiced pumpkin scones with vanilla glaze are my idea of the perfect fall treat — tender, buttery, and full of warm pumpkin spice flavor. I love how they bake up golden with just the right amount of cozy sweetness, and that drizzle of vanilla glaze on top makes them feel a little extra special. They’re just the thing to enjoy with a hot cup of coffee or tea on a crisp morning, and they make the kitchen smell absolutely amazing while they bake.

You can read more about this recipe and get a printable recipe card here.

Servings: 12

Ingredients:

• 4 cups all-purpose flour, plus extra for dusting
• ½ cup granulated sugar
• 4 tablespoons baking powder
• 2 teaspoons kosher salt
• 2 to 2½ teaspoons pumpkin pie spice, divided
• 1¼ cups cold unsalted butter, cubed
• 1¾ cups pumpkin puree
• 7 tablespoons cold heavy cream, divided
• 6 tablespoons cold heavy cream, divided
• 1 large egg, lightly beaten
• 2 teaspoons vanilla extract, divided
• 2 cups confectioners’ sugar

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and 2 teaspoons pumpkin pie spice. Cut in the cold butter with a pastry blender or two forks until the mixture looks like coarse crumbs.
3. In a separate bowl, mix the pumpkin puree, 6 tablespoons heavy cream, beaten egg, and 1 teaspoon vanilla extract. Add this to the dry ingredients, stirring gently with a fork until a rough dough forms. If it feels too dry, add 1 more tablespoon of cream.
4. Place the dough on a lightly floured surface and knead just until it comes together. Shape it into a 1-inch thick circle, then cut into 12 wedges. Arrange the wedges on the baking sheet and chill for 30 minutes.
5. Brush the tops with the remaining tablespoon of cream and sprinkle with the remaining ½ teaspoon pumpkin pie spice. Bake for 25 minutes, or until golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
6. For the glaze, whisk the confectioners’ sugar, remaining 6 tablespoons heavy cream, and remaining 1 teaspoon vanilla extract in a bowl until smooth. Add a little extra cream if needed to thin.
7. Drizzle the glaze over the cooled scones and let set for about 10 minutes before serving.

12. Pumpkin Spice Coffee Creamer

Pumpkin spice coffee creamer is my favorite way to bring a little fall magic to my morning cup of coffee. It’s creamy, cozy, and has just the right balance of pumpkin and spice without being overly sweet. I love that it’s homemade too — no mystery ingredients, just simple things from my kitchen that come together in minutes. Every sip feels like a coffee shop treat, and it makes even an ordinary weekday morning feel a little more special.

You can read more about this recipe and get a printable recipe card here.

Servings: 12

Ingredients:

• 1 cup heavy whipping cream
• 1 cup sweetened condensed milk
• ½ cup milk (of your choice – I used 2%)
• 3 tbsp pumpkin puree
• 1 tbsp pumpkin pie spice
• 1 tsp vanilla extract

Instructions:

1. In a medium pot, combine the heavy whipping cream, condensed milk, milk, and vanilla extract, whisking well until the condensed milk is fully incorporated.

2. Add the pumpkin puree and pumpkin pie spice, then whisk again until smooth and well combined.

3. Place the pot over medium heat and warm for 4–6 minutes, stirring occasionally, without letting it boil.

4. Remove from heat and allow the mixture to cool completely.

5. Store in the refrigerator for 4–7 days.

6. Stir into hot or cold coffee as desired.

13. Pumpkin Spice Protein Shake

This pumpkin spice protein shake is my go-to when I want something quick, filling, and totally delicious with a little fall flair. It’s creamy, perfectly spiced, and gives me that cozy pumpkin pie vibe while still being packed with protein. I love making it after a workout or even as a speedy breakfast when I’m running out the door — it keeps me full and satisfied without feeling heavy. Plus, it’s a fun way to sneak pumpkin into my day in a healthier way!

You can read more about this and get a printable recipe card here.

Servings: 1

Ingredients:

• 1/2 cup pumpkin puree (canned or fresh)
• 1 scoop vanilla or unflavored protein powder
• 1 cup milk (dairy or plant-based, such as almond, oat, or soy)
• 1/2 teaspoon pumpkin pie spice
• 1 tablespoon maple syrup or
• 1/2 teaspoon vanilla extract
• Ice cubes (optional, for a thicker, colder shake)

Instructions:

1. Add the pumpkin puree, protein powder, milk, pumpkin pie spice, maple syrup (if using), and vanilla extract to a blender.

2. Blend on high until smooth, adding a few ice cubes and blending again if you prefer a thicker shake.

3. Taste and adjust the sweetness or spices as desired.

4. Pour into a glass and serve immediately.

5. Top with a sprinkle of cinnamon or a dollop of whipped cream if you like.

14. Pumpkin Spice Hot Chocolate

Pumpkin spice hot chocolate is one of my favorite cozy drinks to make when the weather turns chilly. It’s rich, creamy, and has that perfect balance of chocolatey goodness with warm pumpkin spice that makes every sip feel like fall in a mug. I love topping it with a swirl of whipped cream and a little extra sprinkle of spice, it’s the kind of drink that makes a quiet evening at home feel instantly special.

You can read more about this recipe and get a printable recipe card here.

Servings: 2

Ingredients:

• 2 cups milk (dairy or non-dairy of your choice, like almond or oat milk)
• 1/2 cup pumpkin puree (canned or homemade)
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons brown sugar (adjust to taste)
• 1/2 teaspoon pumpkin pie spice (or a mixture of cinnamon, nutmeg, and allspice)
• 1/2 teaspoon vanilla extract
• Whipped cream (for topping)
• Additional pumpkin pie spice (for garnish)

Instructions:

1. In a medium saucepan over medium heat, warm the milk until hot but not boiling.

2. Stir in the pumpkin puree, cocoa powder, brown sugar, pumpkin pie spice, and vanilla extract, mixing until smooth. Avoid letting it boil.

3. Pour the hot chocolate into mugs and top with whipped cream, a sprinkle of pumpkin pie spice, or chocolate shavings.

4. Serve hot and enjoy the cozy fall flavors.

15. Pumpkin White Chocolate Drink

This pumpkin white chocolate drink is pure cozy comfort in a mug, and it feels like such a treat on a chilly fall day. The creamy sweetness of the white chocolate pairs perfectly with the spiced pumpkin, making it rich and indulgent without being too heavy. I love topping it with whipped cream and a little sprinkle of spice for that coffee-shop-at-home vibe. It’s the kind of drink I make when I want to curl up with a blanket, a good movie, and something warm and festive to sip on.

You can read more about this recipe and get a printable recipe card here.

Servings: 2

Ingredients:

• 1 cup milk (you can use any type: whole, almond, oat, etc.)
• 1/2 cup pumpkin puree (canned or homemade)
• ½ cup white chocolate chips (plus extra for garnish)
• 1 tablespoon granulated sugar (adjust to taste)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
• Whipped cream (for topping)

Instructions:

1. In a small saucepan over medium heat, warm the milk until hot but not boiling.

2. Stir in the pumpkin puree, white chocolate chips, sugar, vanilla extract, and pumpkin pie spice, mixing until the chocolate is fully melted and the mixture is smooth.

3. For a frothy texture, blend the mixture with an immersion blender or in a regular blender for about 30 seconds.

4. Pour into a mug.

5. Top with whipped cream, a sprinkle of cinnamon or pumpkin pie spice, and a few extra white chocolate chips if desired.

6. Serve warm and enjoy.

16. Pumpkin Bliss Smoothie

This pumpkin bliss smoothie is my favorite way to enjoy all the cozy flavors of fall in a light and refreshing drink. The pumpkin makes it creamy and full of that classic autumn flavor, while the banana adds natural sweetness and a silky texture. I love that it feels like a treat but is actually packed with wholesome ingredients. It’s perfect for breakfast, an afternoon pick-me-up, or even a healthier dessert option. A little whipped cream on top makes it feel extra special, but it’s just as delicious straight from the blender!

Servings: 1

Ingredients:

• 1/2 cup pumpkin puree (canned or homemade)
• 1 ripe banana (preferably frozen for a creamier texture)
• 1 cup milk (dairy or non-dairy, like almond or oat milk)
• 1/2 teaspoon pumpkin pie spice (or cinnamon and nutmeg)
• 1 tablespoon maple syrup or honey (adjust to taste)
• Ice cubes (optional, for a colder smoothie)
• Whipped cream (optional, for topping)

Instructions:

1. Add the pumpkin puree, banana, milk, pumpkin pie spice, and maple syrup to a blender.

2. Blend on high until smooth and creamy, adding a few ice cubes and blending again if you want it colder.

3. Taste and adjust the sweetness or spice to suit your preference.

4. Pour into a glass and, if you like, top with whipped cream and a sprinkle of pumpkin pie spice.

17. Pumpkin Ice Cream Milkshake

This pumpkin ice cream milkshake is like sipping on a slice of pumpkin pie with a scoop of ice cream — creamy, spiced, and absolutely dreamy. I love how the pumpkin puree blends perfectly with the vanilla ice cream and warm spices, making it the ultimate fall treat in a glass. It’s quick to whip up, super refreshing, and fun to dress up with whipped cream and a sprinkle of spice on top.

Servings: 2

Ingredients:

• 1/2 cup pumpkin puree (canned or fresh)
• 3 cups vanilla ice cream
• 1/2 cup milk (dairy or plant-based)
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice (or to taste)
• Whipped cream (optional, for topping)
• Ice cubes ( optional)

Instructions:

1. Add the pumpkin puree, vanilla ice cream, milk, maple syrup, vanilla extract, and pumpkin pie spice to a blender.

2. Blend on high until smooth and creamy, adding more milk a little at a time if you want a thinner consistency.

3. Taste and adjust the sweetness or spice to your liking, then blend briefly again to combine.

4. Pour into tall glasses over ice cubes and, if you like, top with whipped cream, a scoop of ice cream, and a sprinkle of pumpkin spice.

5. Serve right away and enjoy your creamy pumpkin milkshake.

18. Pumpkin Spice Cinnamon Rolls

Pumpkin cinnamon rolls are the ultimate cozy fall breakfast, and I can never resist making a batch when the weather cools down. The dough is soft and fluffy, filled with warm spices and pumpkin goodness, then topped with a creamy pumpkin cream cheese frosting that melts right into the rolls while they’re still warm. They make the whole kitchen smell amazing as they bake, and pulling them apart fresh from the oven is pure bliss.

Servings: 18 small rolls

Ingredients:

• 1 cup milk
• 1tbs dry yeast
• 2 cups self-rising flour
• 1 tsp Cinnamon
• 1 tsp Nutmeg
• 2 eggs
• ½ cup Pumpkin puree
• 2 tbsp brown sugar
• 3 tbsp granulated sugar
• 1 stick melted butter

For the Frosting:

• 4 oz Cream cheese ( half pack of 8oz Philadelphia cheese )
• ¼ cup powdered sugar
• ¼ cup pumpkin puree
• 2 tbsp milk

Instructions: 

1. Preheat the oven to 320°F. Warm the milk until lukewarm, then mix in the dry yeast and granulated sugar until dissolved. Let it sit in a warm place for about 10 minutes to proof. Stir in the melted butter and eggs with a whisk until smooth.

2. Gradually add the flour to the mixture and knead until a dough forms. Dust the table with flour and knead for 2–3 minutes. Place the dough back in the bowl and let it rise in a warm place for at least 30 minutes.

3. Once the dough has risen, roll it out into a rectangle. Spread the pumpkin puree evenly over the surface.

4. In a small bowl, mix cane sugar, cinnamon, and nutmeg, then sprinkle over the dough. Roll it up into a log and slice into 1-inch thick rolls.

5. Line a 13×9-inch pan with parchment paper and place the rolls inside. Bake for about 20 minutes, or until golden brown.

6. To make the frosting, whisk cream cheese, powdered sugar, and pumpkin puree in a small bowl until smooth, adding 1 tablespoon of water if needed to thin. Pour evenly over the warm rolls and let set for 5–10 minutes. Sprinkle with a pinch of cinnamon before serving.

19. Pumpkin Pancakes

Pumpkin pancakes are one of my favorite fall breakfasts because they’re fluffy, flavorful, and bring all the cozy vibes to the table. The pumpkin puree makes them extra soft and moist, while the cinnamon and nutmeg give that classic autumn spice. I love stacking them high, drizzling on plenty of maple syrup, and finishing with a dollop of whipped cream and a sprinkle of walnuts. They’re simple to make, but they feel like such a special treat, perfect for slow weekends or a festive holiday breakfast.

Servings: 4

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup pumpkin puree
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup milk
• 1/4 cup brown sugar
• 1 large egg
• 2 tbsp melted butter
• Cooking spray for frying

Toppings:

• Maple syrup
• Whipped cream
• Chopped walnuts

Instructions:

1. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and sugar.

2. In a separate bowl, combine the pumpkin puree, milk, egg, and melted butter until smooth.

3. Add the wet mixture to the dry ingredients and gently stir until just combined. Be careful not to overmix.

4. Warm a non-stick skillet or griddle over medium heat and lightly coat it with butter or cooking spray.

5. Scoop small portions of batter onto the skillet (about 3–4 inches wide) using a ladle or cookie scoop.

6. Cook for 2–3 minutes per side, or until golden and fully cooked through.

7. Serve the pancakes warm with maple syrup, whipped cream, and a sprinkle of chopped walnuts, if desired.

20. Chocolate Pumpkin Patch Brownies

These chocolate pumpkin patch brownies are such a fun and festive treat for fall, and I love how they double as both dessert and decoration. The rich, fudgy brownie base pairs perfectly with the silky chocolate ganache, and then the little orange-dipped strawberries on top turn each piece into its own mini pumpkin patch. It’s such a cute idea for Halloween parties, fall bake sales, or even just a weekend of baking with the kids. They always get plenty of “oohs” and “aahs” before anyone even takes a bite, and once they do, the whole batch disappears fast!

Servings: 16

Ingredients:

For the Chocolate Brownie Cake:

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 medium eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Chocolate Ganache Frosting:

• 1 cup heavy cream
• 8 ounces dark chocolate, chopped
• 2 tablespoons unsalted butter

For the Pumpkin Patch Decoration:

• 12-15 fresh strawberries
• 1 cup orange candy melts
• Fresh mint or basil sprigs, optional to resemble vines

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal, and grease the parchment.

2. In a medium saucepan, melt the butter over medium heat. Remove from heat, add the sugar, and stir until combined. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this mixture to the butter mixture, stirring until fully incorporated.

4. Pour the batter into the prepared pan, spread evenly, and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack.

5. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour over the chopped chocolate in a heatproof bowl, let sit for 2 minutes, then stir until smooth. Add the butter and stir until melted and glossy. Set aside.

6. Wash and dry the strawberries thoroughly, then line a tray with parchment paper. Melt the orange candy melts in a double boiler or according to package instructions. Dip each strawberry by the stem into the melted candy, coating completely, then place on the prepared tray to set.

7. Remove the cooled brownie cake from the pan and spread the chocolate ganache evenly over the top.

8. Place the dipped strawberries on top of each brownie portion, pressing gently to secure. Arrange mint leaves around the strawberries to create a pumpkin patch effect.

9. Cut into squares or rectangles and serve immediately, or store in an airtight container at room temperature for up to 3 days.

21. Pumpkin Feta Phyllo Cups

These pumpkin feta phyllo cups are one of my favorite little savory bites to make in the fall. They’re crispy, golden, and packed with flavor. The flaky phyllo pairs so perfectly with the creamy pumpkin, salty feta, and a touch of spinach for freshness, making each bite irresistible. I love serving them as an appetizer for holiday gatherings, but they’re just as fun for a cozy night in when I want something a little different. They look fancy on the table, but they’re surprisingly easy to put together, and they always disappear in no time!

Servings: 6

Ingredients: 

• 6 sheets of phyllo dough
• 200 g pumpkin, peeled and cut into small cubes
• 100 g feta cheese, crumbled
• 1 cup baby spinach, finely chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp honey (optional)
• 2-3 tbsp melted butter (for brushing the phyllo dough)
• Pumpkin seeds or sesame seeds for garnish (optional)

Instructions: 

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat 1 tbsp of olive oil and sauté the pumpkin cubes until tender, about 5-7 minutes. Season with salt, pepper, and honey (if using), and stir.
3. Add the baby spinach and cook for another 1-2 minutes, until wilted. Turn off the heat and add the crumbled feta cheese. Gently mix the filling.
4. Cut the phyllo dough sheets into squares (about 10×10 cm each). Brush each square with melted butter.
5. Stack three squares on top of each other, rotating them slightly to form a star shape. Press the stacked squares into a muffin tin, shaping them into cups.
6. Fill each phyllo cup with the pumpkin, spinach, and feta filling.
7. For extra texture, sprinkle pumpkin seeds or sesame seeds on top if desired.

22. Chocolate Ganache Pumpkin Pie

This chocolate ganache pumpkin pie takes a classic fall dessert and makes it even more decadent with a rich, silky layer of chocolate hiding beneath the pumpkin filling. I love how the smooth ganache adds just the right amount of indulgence without overpowering the warm spices in the pumpkin custard. The flaky homemade crust ties it all together, making every bite feel like a little slice of holiday heaven. It’s the kind of dessert that wows guests at the table but is still comforting enough to enjoy with a simple cup of coffee the next day, if there are leftovers!

You can read more about this recipe and get a printable recipe card here.

Servings: 8

Ingredients:

For the Homemade Butter Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp sugar (optional)
• 1/2 cup cold unsalted butter, cut into cubes
• 1 egg yolk
• 2–3 tbsp ice water

For the Chocolate Ganache Layer:

• 1/3 cup heavy cream
• 4 oz bittersweet or semisweet chocolate, finely chopped
• 1/2 tbsp unsalted butter
• Pinch of flaky salt (optional)

For the Pumpkin Filling:

• 1 1/4 cups pumpkin purée
• 2 large eggs
• 1/3 cup light brown sugar, packed
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp fine salt
• 3/4 cup half-and-half (or 1/2 cup heavy cream + 1/4 cup milk)

Instructions:

1. Make the Pie Dough

• In the bowl of a food processor, pulse together the flour, salt, and sugar.
• Cut in the cold butter using the food processor or your fingers until the mixture is crumbly with some pea-sized bits.
• Add the egg yolk and ice water, 1 tablespoon at a time, until the dough just holds together when pinched.
• Form the dough into a flat disk, wrap tightly, and refrigerate for at least 1 hour (or up to 2 days).

2. Roll Out & Blind Bake

• Preheat the oven to 375°F (190°C).
• Roll out the chilled dough on a floured surface into a 12-inch circle and fit it into a 9-inch pie dish.
• Trim and crimp the edges, then chill again for 15 minutes.
• Prick the bottom of the crust with a fork, line it with parchment paper, and fill with pie weights or dry beans.
• Bake for 15 minutes, then remove the parchment and weights.
• Bake for another 5–7 minutes, until the crust is lightly golden. Let cool slightly.

3. Make the Ganache Layer

• Heat the cream in a small saucepan until steaming, but not boiling.
• Pour over the chopped chocolate and butter in a heatproof bowl. Let sit for 1 minute, then stir until smooth.
• Add a pinch of flaky salt, if using.
• Spread the ganache evenly over the bottom of the baked crust and chill for 10–15 minutes to set.

4. Make the Pumpkin Filling

• In a large bowl, whisk together the pumpkin purée, eggs, brown sugar, maple syrup, cinnamon, ginger, and salt.
• Whisk in the half-and-half (or cream and milk) until smooth and well combined.

5. Assemble and Bake

• Preheat the oven to 350°F (175°C).
• Gently pour the pumpkin filling over the chilled ganache layer. (Optional: swirl in a bit of reserved ganache for a marbled look.)
• Bake for 45–55 minutes, or until the filling is mostly set with a slight jiggle in the center.
• Let the pie cool completely at room temperature, then refrigerate for at least 2 hours (or overnight) before slicing.

I don’t know about you, but after putting this list together, I’m more than ready to roll up my sleeves and bake (or blend, or stir!) something pumpkin. From cozy breakfasts to indulgent desserts and even festive little bites, there’s a recipe here for every craving and every occasion this season. Pumpkin really does have a way of making everything feel a little warmer and more special, and I love having so many fun ways to enjoy it. I can’t wait to hear which treat you’ll be making first, and if you’re anything like me, it might just be more than one!