As the leaves change colors and the crisp autumn air sets in, many of us can’t help but crave the warm, comforting flavors of pumpkin. And what better way to satisfy that craving than with a delicious pumpkin dessert? From classic pumpkin pie to creative twists like pumpkin spice fudge and pumpkin cheesecake bars, there’s no shortage of tasty treats to try this fall season.
In this article, we’ll be sharing 20 mouthwatering pumpkin dessert recipes that are sure to become new favorites. Whether you’re looking for a show-stopping centerpiece or a quick and easy snack, we’ve got you covered. So grab a cup of your favorite fall brew and get ready to indulge in the sweet and savory goodness that only pumpkin can bring.
Pumpkin Spice Cupcakes with Cream Cheese Frosting
Perfectly seasonal, these moist pumpkin spice cupcakes are topped with a tangy cream cheese frosting, making them a delightful treat for fall gatherings. With their warm spices and comforting flavors, they’re sure to be a hit.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– Cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Stir until smooth.
4. Gradually add dry ingredients to wet ingredients; stir until just combined.
5. Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Combine cream cheese and butter; beat until smooth. Add vanilla extract and powdered sugar; beat until combined.
Easy Pumpkin Pie with Graham Cracker Crust
This classic pumpkin pie recipe gets a boost from a simple graham cracker crust, making it a crowd-pleaser for any occasion. With just a few ingredients and minimal prep work, you’ll be enjoying a warm slice in no time.
Ingredients:
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 cups pumpkin puree
– 1 cup heavy cream
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large eggs
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, mix together graham cracker crumbs and sugar.
3. Add melted butter and stir until crumbs are evenly moistened.
4. Press mixture into a 9-inch pie dish.
5. Bake crust for 8-10 minutes or until lightly browned.
6. In a large bowl, whisk together pumpkin puree, heavy cream, salt, cinnamon, and nutmeg.
7. Beat in eggs until well combined.
8. Pour filling into baked crust and bake at 425°F (220°C) for an additional 15 minutes.
9. Reduce heat to 350°F (180°C) and bake for an additional 30-40 minutes or until filling is set.
Cooking Time: approximately 45-50 minutes
Pumpkin Cheesecake Bars with Caramel Drizzle
Elevate your fall celebrations with these creamy, dreamy pumpkin cheesecake bars topped with a rich caramel drizzle. Perfect for potlucks, parties, or cozying up with family and friends.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
For the caramel drizzle:
– 1 cup heavy cream
– 1/2 cup unsalted butter
– 1 cup brown sugar
– 1 teaspoon sea salt
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. Prepare the crust by mixing crumbs, sugar, and melted butter. Press into prepared pan.
3. Beat cream cheese until smooth, then add sugar, pumpkin puree, eggs, and vanilla extract. Pour over crust.
4. Bake for 40-45 minutes or until set.
5. Prepare caramel drizzle by combining heavy cream, butter, brown sugar, and sea salt in a saucepan. Bring to boil, then reduce heat and simmer for 5 minutes.
6. Remove cheesecake from oven and let cool completely. Drizzle with caramel and refrigerate for at least 4 hours before serving.
Cooking Time: 40-45 minutes
No-Bake Pumpkin Mousse Parfait
This seasonal dessert is a perfect blend of creamy pumpkin mousse, crunchy granola, and sweet whipped cream. A simple yet impressive treat for any fall gathering or everyday indulgence.
Ingredients:
– 1 cup heavy whipping cream
– 2 tablespoons canned pumpkin puree
– 2 tablespoons honey
– 1/4 teaspoon salt
– 1/2 cup granola, crushed
– 1 cup whipped cream (store-bought or homemade)
– Fresh cranberries or chopped nuts for garnish
Instructions:
1. In a large bowl, whip the heavy whipping cream until stiff peaks form.
2. In a separate bowl, mix together pumpkin puree, honey, and salt.
3. Fold the pumpkin mixture into the whipped cream until well combined.
4. Spoon the mousse into small glasses or parfait dishes.
5. Top with crushed granola and whipped cream.
6. Garnish with fresh cranberries or chopped nuts.
Cooking Time: None! This no-bake recipe is ready in just a few minutes.
Pumpkin Chocolate Chip Cookies
Combine the flavors of fall with these soft and chewy cookies, featuring roasted pumpkin puree and dark chocolate chips. Perfect for a cozy afternoon treat or as a gift for friends and family.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/2 cup packed light brown sugar
– 1/2 cup roasted pumpkin puree
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in pumpkin puree and eggs.
4. Gradually mix in the dry ingredients until just combined, then stir in chocolate chips.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Pumpkin Bread Pudding with Vanilla Sauce
Celebrate the flavors of fall with this warm and comforting Pumpkin Bread Pudding, served with a rich and creamy Vanilla Sauce. Perfect for a cozy evening or as a special treat.
Ingredients:
– 2 cups stale bread, cut into 1-inch cubes
– 1 cup canned pumpkin puree
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter, melted
– Vanilla Sauce (see below)
Instructions:
1. Preheat oven to 350°F. In a large bowl, combine bread cubes, pumpkin puree, sugar, salt, cinnamon, nutmeg, and ginger.
2. In a separate bowl, whisk together eggs, heavy cream, and melted butter. Pour the wet ingredients over the dry ingredients and mix until well combined.
3. Pour the mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
Vanilla Sauce:
– 1 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
Combine ingredients in a small saucepan and heat over medium heat, stirring constantly, until smooth and creamy. Serve warm over the Pumpkin Bread Pudding.
Pumpkin Dump Cake with Cinnamon Streusel
This warm and comforting pumpkin dump cake is a perfect treat for the fall season, topped with a crunchy cinnamon streusel. With just a few ingredients and minimal effort, you’ll have a delicious dessert to enjoy with family and friends.
Ingredients:
– 1 can (15 oz) of pumpkin puree
– 1 cup of yellow cake mix
– 1/2 cup of melted butter
– 1/4 cup of granulated sugar
– 1/2 teaspoon of ground cinnamon
– 1/2 cup of chopped pecans (optional)
– Cinnamon streusel topping (see below)
Cinnamon Streusel Topping:
– 1/2 cup of all-purpose flour
– 1/4 cup of granulated sugar
– 1/2 teaspoon of ground cinnamon
– 1/4 teaspoon of salt
– 1/4 cup of cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 350°F (180°C).
2. Mix pumpkin puree, cake mix, and melted butter in a large bowl.
3. Pour mixture into a 9×13-inch baking dish.
4. Sprinkle granulated sugar and cinnamon evenly over the top.
5. If using pecans, sprinkle them on top as well.
6. Prepare cinnamon streusel topping by mixing flour, sugar, cinnamon, and salt in a small bowl. Cut in cold butter until crumbly.
7. Spread streusel topping evenly over the pumpkin mixture.
8. Bake for 40-45 minutes or until golden brown.
Cooking Time: 40-45 minutes
Pumpkin Rice Krispie Treats
These Pumpkin Rice Krispie Treats are the perfect fall treat, combining the classic marshmallow and cereal recipe with the warm spices of pumpkin pie. With just a few simple ingredients and a short baking time, you’ll have a batch of delicious treats to enjoy or share with friends and family.
Ingredients:
– 3 cups Rice Krispies cereal
– 12 oz (340g) white chocolate chips
– 1/2 cup canned pumpkin puree
– 1 tablespoon unsalted butter
– 1 teaspoon vanilla extract
– Pinch of salt
– Optional: yellow or orange food coloring for a bright color
Instructions:
1. In a large pot or saucepan, melt the white chocolate chips over low heat.
2. Add the pumpkin puree, butter, vanilla extract, and salt to the melted chocolate. Stir until smooth.
3. Remove from heat and stir in the Rice Krispies cereal until well coated.
4. Press the mixture into a greased 9×13-inch baking dish.
5. Allow to cool and set at room temperature for about 30 minutes before cutting into bars.
Cooking Time: 30 minutes (cooking time varies depending on desired texture)
Pumpkin Cinnamon Rolls with Maple Glaze
Pumpkin Cinnamon Rolls with Maple Glaze: Warm up your fall mornings with these soft, fluffy, and flavorful treats.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon active dry yeast
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup canned pumpkin puree
- 1 egg
- Cinnamon to taste (about 1/4 teaspoon)
Instructions:
- In a large mixing bowl, combine flour, sugar, yeast, and salt.
- Add melted butter, pumpkin puree, egg, and cinnamon. Mix until a sticky dough forms.
- Knead for 5-7 minutes until smooth.
- Let rise in a warm place for about 1 hour, or until doubled.
- Punch down and roll out to desired thickness (about 1/4 inch).
- Cut into desired shapes (e.g., squares, rectangles). Place on baking sheet lined with parchment paper.
- Bake at 375°F for 18-20 minutes or until golden brown.
Maple Glaze:
- 1/2 cup pure maple syrup
- 2 tablespoons powdered sugar
- 1 tablespoon heavy cream (optional)
Instructions for Maple Glaze:
- Mix all ingredients in a small bowl until smooth.
- Dip warm cinnamon rolls into the glaze or drizzle over cooled rolls.
Enjoy your delicious Pumpkin Cinnamon Rolls with Maple Glaze!
Pumpkin Snickerdoodle Cookies
These soft and chewy cookies combine the warmth of pumpkin spice with the signature snickerdoodle crunch, perfect for fall baking.
Ingredients:
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp cream of tartar
– 1/2 cup unsalted butter, softened
– 1 cup white granulated sugar
– 1/4 cup canned pumpkin puree
– 2 large eggs
– 2 tbsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 3 tbsp sugar (for rolling)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and cream of tartar. Set aside.
3. In a large bowl, beat butter and sugars until light and fluffy. Add pumpkin puree, eggs, cinnamon, nutmeg, and salt. Beat until combined.
4. Gradually add the dry ingredients to the wet ingredients, beating until a dough forms.
5. Roll dough into balls, then roll in sugar to coat.
6. Place cookies 2 inches apart on prepared baking sheet.
7. Bake for 10-12 minutes or until edges are set.
Pumpkin Whoopie Pies with Marshmallow Filling
These soft and fluffy pumpkin whoopie pies are filled with a sweet and airy marshmallow filling, making them the perfect fall treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– Marshmallow filling (store-bought or homemade)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, and salt.
3. Add the softened butter and mix until a smooth batter forms.
4. Drop rounded tablespoonfuls of the batter onto the prepared baking sheet, about 1 inch apart.
5. Bake for 10-12 minutes or until edges are set and centers are slightly springy.
6. Allow the whoopie pies to cool completely before filling with marshmallow filling.
Cooking Time: 10-12 minutes
Pumpkin Spice Donut Holes
These bite-sized donut holes are infused with the warm spices of fall, making them a perfect treat for any pumpkin lover. With just a few ingredients and simple steps, you can enjoy these delicious treats in no time.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon pumpkin pie spice
– 1/4 teaspoon baking powder
– 2 tablespoons unsalted butter, melted
– 1/2 cup canned pumpkin puree
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oil in a deep frying pan or a deep fryer to 350°F.
2. In a bowl, whisk together flour, sugar, salt, and baking powder.
3. Add melted butter, pumpkin puree, and pumpkin pie spice; mix until smooth.
4. Using a cookie scoop or a spoon, drop the dough into the hot oil, making sure not to overcrowd the pan.
5. Fry for 2-3 minutes or until golden brown, then remove with a slotted spoon.
6. Dust with confectioners’ sugar (if desired) and serve warm.
Cooking Time: 10-12 minutes
Pumpkin Oatmeal Cookies with Raisins
Get cozy with these soft-baked cookies packed with the warmth of pumpkin, the sweetness of raisins, and the heartiness of oats. Perfect for a crisp autumn afternoon or a snack to brighten up any day.
Ingredients:
– 2 1/4 cups rolled oats
– 1 cup all-purpose flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/2 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/2 cup canned pumpkin puree
– 1 cup raisins
– 2 large eggs
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together oats, flour, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in pumpkin puree and eggs.
4. Gradually mix in the dry ingredients until a dough forms. Fold in raisins.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-15 minutes or until edges are lightly golden.
Cooking Time: 12-15 minutes
Pumpkin Flan with Caramel Sauce
Pumpkin Flan with Caramel Sauce Recipe
A creative twist on the classic flan recipe, this Pumpkin Flan with Caramel Sauce combines the warm spices of pumpkin pie with the smooth creaminess of caramel.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/2 teaspoon kosher salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup canned pumpkin puree
– 3 large egg yolks
– Caramel sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together cream, milk, sugar, salt, cinnamon, nutmeg, and ginger until well combined.
3. Add pumpkin puree and whisk until smooth.
4. Beat in egg yolks until fully incorporated.
5. Pour mixture into 6 (1/2 cup) ramekins or small baking dishes.
6. Bake for 35-40 minutes, or until edges are set and centers are still slightly jiggly.
7. Remove from oven and let cool to room temperature.
8. Serve chilled with a drizzle of caramel sauce.
Cooking Time: 35-40 minutes
Pumpkin Chocolate Swirl Brownies
These gooey brownies are infused with the warmth of pumpkin spice and the richness of dark chocolate, making them a perfect fall treat. With a swirl of chocolate and a sprinkle of sea salt on top, these brownies are sure to be a hit.
Ingredients:
– 1 and 1/2 sticks unsalted butter (12 tablespoons), plus more for greasing
– 2 cups sugar
– 1/2 cup canned pumpkin puree
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 and 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
– 1 tablespoon sea salt, for serving
Instructions:
1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan and line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, use electric mixer to beat together butter and sugar until light and fluffy.
4. Beat in pumpkin puree, eggs, and vanilla extract.
5. Gradually mix in flour mixture, then chocolate chips.
6. Pour batter into prepared pan and swirl with a knife to create design.
7. Bake for 35-40 minutes or until toothpick inserted comes out clean.
Pumpkin Spice Fudge
This creamy fudge recipe combines the warm spices of pumpkin pie with a rich, velvety texture and a sweet finish. Perfect for Halloween parties or Thanksgiving gatherings, this fudge is sure to be a hit!
Ingredients:
– 1 cup (200g) white chocolate chips
– 1/2 cup (120ml) sweetened condensed milk
– 1/4 cup (60g) granulated sugar
– 1/2 teaspoon pumpkin pie spice
– 1/4 teaspoon salt
– 1/2 cup (120ml) heavy cream
– 1 tablespoon unsalted butter, melted
– 1/2 teaspoon vanilla extract
Instructions:
1. Line an 8-inch square baking dish with parchment paper.
2. In a medium saucepan, combine white chocolate chips, sweetened condensed milk, sugar, pumpkin pie spice, and salt. Cook over low heat, stirring occasionally, until melted and smooth (5-7 minutes).
3. Remove from heat; stir in heavy cream, melted butter, and vanilla extract.
4. Pour mixture into prepared baking dish. Refrigerate until set, about 2 hours.
5. Cut into squares and serve.
Cooking Time: 5-7 minutes
Pumpkin Crème Brûlée
Elevate your fall dessert game with this creamy, caramel-topped pumpkin crème brûlée. The perfect combination of warm spices and velvety texture will leave your guests in awe.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1 tsp vanilla extract
– 1/4 tsp ground cinnamon
– 1/8 tsp ground nutmeg
– 3 large egg yolks
– 1/4 cup granulated sugar (for caramelizing)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a medium saucepan, whisk together cream, milk, sugar, pumpkin puree, vanilla extract, cinnamon, and nutmeg.
3. Cook over medium heat, stirring occasionally, until mixture thickens slightly (about 10 minutes).
4. Remove from heat and let cool slightly.
5. Whisk in egg yolks.
6. Pour into 4-6 ramekins or small baking dishes.
7. Bake for 25-30 minutes, or until set.
8. Remove from oven and let cool to room temperature.
9. Just before serving, sprinkle a thin layer of sugar over each ramekin.
10. Caramelize with a kitchen torch or under broiler (watch carefully).
Cooking Time: 25-30 minutes
Pumpkin Angel Food Cake with Whipped Cream
Celebrate the flavors of fall with this light and airy pumpkin angel food cake, topped with a dollop of whipped cream. Perfect for a Thanksgiving dinner or a cozy evening treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 3 large egg whites
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup heavy cream, chilled
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Sift flour and baking powder into a bowl.
2. In a separate bowl, whisk together sugar, pumpkin puree, egg whites, salt, cinnamon, and nutmeg until stiff peaks form.
3. Gradually add sifted flour mixture to the wet ingredients, whipping until smooth.
4. Pour batter into an ungreased angel food cake pan.
5. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
6. Allow cake to cool completely before slicing.
7. Whip heavy cream until stiff peaks form and dollop on top of cooled cake.
Cooking Time: 40-45 minutes
Pumpkin Ice Cream with Candied Pecans
This creamy pumpkin ice cream is infused with warm spices and crunchy candied pecans, making it a perfect fall treat. Perfect for the season’s gatherings or as a special dessert at home.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup pure pumpkin puree
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1/2 cup candied pecans (homemade or store-bought)
Instructions:
1. In a medium saucepan, combine cream, milk, pumpkin puree, sugar, cinnamon, nutmeg, and salt. Whisk until smooth.
2. Cook over medium heat, stirring occasionally, until mixture reaches 170°F to 180°F (77°C to 82°C).
3. Remove from heat and let cool slightly.
4. Churn in an ice cream maker according to manufacturer’s instructions.
5. During the last 2 minutes of churning, add candied pecans.
6. Transfer to an airtight container and freeze for at least 2 hours.
Cooking Time: Approximately 20-25 minutes (including cooling time)
Pumpkin Spice Latte Panna Cotta
This creamy dessert combines the warm spices of a pumpkin spice latte with the light and airy texture of panna cotta, perfect for fall gatherings or cozy nights in.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 teaspoons kosher salt
– 1 teaspoon pumpkin pie spice
– 1/2 teaspoon vanilla extract
– 1/4 cup unsweetened pumpkin puree
– Whipped cream and pumpkin pie spice for garnish (optional)
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, salt, and pumpkin pie spice. Heat over medium heat, stirring occasionally, until sugar has dissolved.
2. Remove from heat and stir in vanilla extract and pumpkin puree.
3. Pour mixture into small individual serving cups or ramekins.
4. Refrigerate for at least 4 hours or overnight until set.
5. Serve chilled, garnished with whipped cream and pumpkin pie spice if desired.
Cooking Time: 10 minutes
Total Time: 4-6 hours (including refrigeration time)
Summary
Pumpkin season is here! Get ready to indulge in these 20 scrumptious pumpkin dessert recipes that are easy to make and perfect for any occasion. From classic pumpkin pie and cheesecake bars to creative treats like pumpkin spice cupcake, chocolate chip cookies, and rice krispie treats, there’s something for everyone. Plus, discover unique desserts like pumpkin dump cake, snickerdoodle cookies, and whoopie pies with marshmallow filling. Whether you’re a seasoned baker or just starting out, these recipes are sure to satisfy your sweet tooth and get you in the mood for fall.
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