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As the leaves start to turn and the air grows crisp, our thoughts turn to the flavors of fall. And what better way to celebrate the season than with a delicious pumpkin cake? Whether you’re looking for a classic spiced pumpkin cake or something more unique like a pumpkin cheesecake swirl cake, we’ve got you covered.

In this article, we’ll explore 20 mouthwatering pumpkin cake recipes that are perfect for the fall season. From moist and flavorful cakes to creative twists on traditional recipes, we’ll dive into the world of pumpkin baking and share our favorite recipes with you. So grab your mixing bowl and let’s get started!

Classic Spiced Pumpkin Cake

Warm up to the flavors of fall with this moist and aromatic pumpkin cake, infused with a blend of warm spices.

Ingredients:

– 1 cup canned pumpkin puree
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup unsalted butter, softened
– 1 3/4 cups granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in pumpkin puree and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
7. Let cakes cool in pans for 10 minutes before transferring to wire racks.

Cooking Time: 30-35 minutes

Pumpkin Cheesecake Swirl Cake

Celebrate the flavors of fall with this moist and creamy Pumpkin Cheesecake Swirl Cake, featuring a swirl of pumpkin cheesecake batter throughout a classic yellow cake.

Ingredients:

– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup canned pumpkin puree
– 8 ounces cream cheese, softened
– 1/4 cup granulated sugar (for cheesecake)
– 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease and flour a 9×13-inch baking dish.
2. Whisk together flour, baking powder, and salt. Set aside.
3. Beat sugar and butter until light and fluffy. Beat in eggs one at a time.
4. Add flour mixture and pumpkin puree; beat until just combined.
5. Prepare cheesecake batter by beating cream cheese, sugar, and vanilla extract.
6. Pour cake batter into prepared dish, leaving a 1-inch border around edges.
7. Dollop cheesecake batter over cake batter in small spoonfuls.
8. Use knife or spatula to create a swirl pattern through the cake.
9. Bake for 45-50 minutes or until a toothpick inserted comes out clean.

Cooking Time: 45-50 minutes

Moist Pumpkin Chocolate Chip Cake

This seasonal treat combines the warmth of pumpkin with the richness of chocolate, perfect for a cozy fall gathering or a special occasion.

Ingredients:

– 1 cup canned pumpkin puree
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine sugar, pumpkin puree, and melted butter. Beat until smooth.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in chocolate chips. Divide batter evenly between prepared pans.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.

Cooking Time: 35-40 minutes

Pumpkin Spice Latte Cake

Get ready to cozy up with this moist and flavorful pumpkin spice latte cake, infused with the warm spices of fall. This delightful dessert is perfect for a crisp autumn evening or a holiday gathering.

Ingredients:

– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 2 teaspoons vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– Confectioners’ sugar, for dusting (optional)

Instructions:

1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and ginger.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Cooking Time: 30-35 minutes

Vegan Gluten-Free Pumpkin Cake

Celebrate the flavors of fall with this moist and delicious vegan gluten-free pumpkin cake. Perfect for a seasonal dessert or snack, this recipe is sure to become a new favorite.

Ingredients:

– 1 cup almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsweetened applesauce
– 1/2 cup canned pumpkin puree
– 1/4 cup non-dairy milk (such as soy or oat milk)
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 tablespoon flaxseed meal
– 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. In a large bowl, combine almond flour, coconut sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, whisk together applesauce, pumpkin puree, non-dairy milk, flaxseed meal, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cooking Time: 25-30 minutes

Pumpkin Caramel Pecan Cake

This moist and flavorful cake combines the warmth of pumpkin with the richness of caramel and the crunch of pecans, perfect for a seasonal dessert or snack.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp salt
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup caramel sauce (homemade or store-bought)
– 1 cup chopped pecans

Instructions:

1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
2. Whisk together flour, baking powder, and salt.
3. In a separate bowl, combine sugar, pumpkin puree, and butter. Beat until smooth.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the flour mixture to the wet ingredients, beating just until combined.
6. Pour batter into prepared pan and drizzle with caramel sauce.
7. Sprinkle chopped pecans on top of the cake.
8. Bake for 40-45 minutes or until a toothpick inserted comes out clean.

Cooking Time: 40-45 minutes

Pumpkin Bundt Cake with Cream Cheese Glaze

This moist and flavorful pumpkin bundt cake is topped with a tangy cream cheese glaze, perfect for fall gatherings or any time of the year. The combination of spices and pumpkin puree creates a deliciously comforting dessert.

Ingredients:

For the cake:

– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract

For the glaze:

– 8 ounces cream cheese, softened
– 1/4 cup powdered sugar
– 2 tablespoons unsalted butter, softened

Instructions:

1. Preheat oven to 350°F (180°C). Grease a 12-cup bundt pan and set aside.
2. Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
3. In a large bowl, beat sugar and pumpkin puree until smooth. Add butter and beat until combined. Beat in eggs one at a time, then stir in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
6. Let cake cool in pan for 10 minutes before transferring to a wire rack to cool completely.
7. For the glaze, beat cream cheese, powdered sugar, and butter until smooth. Drizzle over cooled cake.

Cooking Time: 45-50 minutes

Pumpkin Roll Cake with Cream Cheese Filling

This moist pumpkin roll cake is filled with a tangy cream cheese filling, perfect for the fall season. With its inviting aroma and delicious flavor, it’s sure to be a hit at any gathering.

Ingredients:

– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– Cream cheese filling ingredients: 8 ounces cream cheese, softened; 1/2 cup powdered sugar; 1 tablespoon milk

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine sugar, pumpkin puree, melted butter, eggs, and vanilla extract. Stir until smooth.
4. Gradually add dry ingredients to wet ingredients, stirring until just combined.
5. Pour batter into prepared pan and spread evenly.
6. Bake for 12-15 minutes or until cake is golden brown.
7. While cake is still warm, spread cream cheese filling on top.

Cooking Time: 12-15 minutes

Pumpkin Dump Cake with Cinnamon Streusel

A warm and comforting dessert perfect for the fall season. This Pumpkin Dump Cake with Cinnamon Streusel is a simple, yet impressive treat that’s sure to become a family favorite.

Ingredients:

– 1 cup canned pumpkin puree
– 1 package yellow cake mix (15 oz)
– 1/2 cup unsalted butter, melted
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup heavy cream
– 1/2 cup brown sugar
– 1/2 cup chopped walnuts (optional)
– Cinnamon streusel topping (see below)

Instructions:

1. Preheat oven to 350°F.
2. Mix pumpkin puree, cake mix, melted butter, cinnamon, nutmeg, and salt in a large bowl until well combined.
3. Pour mixture into a 9×13-inch baking dish.
4. Top with heavy cream, brown sugar, and chopped walnuts (if using).
5. Bake for 45-50 minutes or until golden brown.

Cinnamon Streusel Topping:

– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces

Mix dry ingredients in a bowl. Add cold butter and mix until crumbly. Sprinkle over cake before baking.

Pumpkin Coffee Cake with Crumb Topping

A delicious fall treat that combines the warmth of pumpkin and spices with a crunchy crumb topping.

Ingredients:

– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– Crumb Topping (see below)

Crumb Topping:

– 1/2 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup cold unsalted butter, cut into small pieces

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, combine sugar, pumpkin puree, melted butter, egg, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour batter into prepared baking dish.
6. Top with Crumb Topping (see below).
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Crumb Topping:

1. In a small bowl, whisk together flour and sugar. Cut in cold butter until mixture resembles coarse crumbs.
2. Sprinkle crumb topping evenly over coffee cake batter.

Pumpkin Sheet Cake with Brown Butter Frosting

Celebrate fall flavors with this moist pumpkin sheet cake topped with a rich brown butter frosting. Perfect for potlucks, picnics, or simply satisfying your sweet tooth.

Ingredients:

For the cake:

– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup canned pumpkin puree

For the frosting:

– 4 tablespoons (1/2 stick) unsalted butter
– 2 cups confectioners’ sugar
– 2 teaspoons vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan.
2. Whisk together flour, sugar, baking powder, and salt. Add softened butter, eggs, and pumpkin puree; mix until smooth.
3. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
4. For the frosting, melt butter in a saucepan over medium heat. Cook, stirring frequently, until browned and fragrant (about 5 minutes). Remove from heat; whisk in confectioners’ sugar and vanilla extract.
5. Allow cake to cool completely before spreading frosting evenly.

Cooking Time: 25-30 minutes

Pumpkin Angel Food Cake

Elevate your fall celebrations with this delightful pumpkin angel food cake, featuring a moist and flavorful sponge infused with the warmth of pumpkin puree. Perfect for serving at gatherings or as a sweet treat for family and friends.

Ingredients:

– 1 1/2 cups (190g) all-purpose flour, sifted
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 cup (60g) pumpkin puree
– 3 large egg whites, at room temperature
– 1 teaspoon vanilla extract
– Pinch of salt

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 10-inch (25cm) angel food cake pan and line with parchment paper.
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, whisk milk, pumpkin puree, egg whites, and vanilla extract until smooth.
4. Gradually add dry ingredients to wet ingredients, whisking until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 40-45 minutes or until golden brown.

Cooking Time: 40-45 minutes

Pumpkin Cupcakes with Maple Frosting

Pumpkin Cupcakes with Maple Frosting Recipe

Celebrate the flavors of fall with these moist pumpkin cupcakes topped with a rich maple frosting. Perfect for a seasonal gathering or as a treat to brighten up your day.

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
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– Maple frosting (recipe below)

Instructions:

1. Preheat oven to 350°F (175°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, whisk together pumpkin puree, milk, eggs, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Maple Frosting:

– 1/2 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 2 tablespoons pure maple syrup

Instructions:

1. Beat butter and powdered sugar until smooth.
2. Add maple syrup and mix until combined.

Pumpkin Pound Cake with Vanilla Glaze

This moist and flavorful pumpkin pound cake is perfect for the fall season, topped with a sweet and tangy vanilla glaze. It’s an ideal dessert to serve at your next gathering or enjoy on a cozy night in.

Ingredients:

– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 4 large eggs, at room temperature
– 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy, about 2 minutes.
4. Beat in pumpkin puree and eggs one at a time, followed by vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
8. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Vanilla Glaze:

– 1 cup powdered sugar
– 2 tbsp unsalted butter, softened
– 1/4 tsp vanilla extract

Whisk together until smooth and drizzle over cooled cake.

Pumpkin Layer Cake with Spiced Buttercream

Celebrate the flavors of fall with this moist and aromatic pumpkin layer cake, topped with a rich spiced buttercream frosting. Perfect for any autumnal gathering or special occasion.

Ingredients:

For the cake:

– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup canned pumpkin puree
– 1 teaspoon vanilla extract

For the frosting:

– 1 cup unsalted butter, softened
– 2 cups powdered sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 tablespoons heavy cream

Instructions:

1. Preheat oven to 350°F (180°C). Grease and flour three 8-inch round cake pans.
2. Whisk together dry ingredients in a medium bowl.
3. In a large bowl, combine sugar, butter, eggs, pumpkin puree, and vanilla extract. Beat until smooth.
4. Gradually add the dry mixture to the wet mixture, beating until just combined.
5. Divide batter evenly among prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
6. Let cool completely before frosting with spiced buttercream.

Cooking Time: 20-25 minutes per layer

Pumpkin Upside-Down Cake

Moist pumpkin cake filled with caramelized brown sugar and buttery pumpkin seeds is a perfect treat for fall gatherings.

Ingredients:

– 1 cup canned pumpkin puree
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 cup unsalted butter, melted
– 1 cup granulated sugar
– 2 large eggs
– 1/2 tsp vanilla extract
– 1/4 cup chopped pumpkin seeds
– 1/4 cup brown sugar

Instructions:

1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, melted butter, sugar, eggs, and vanilla extract. Whisk until smooth.
4. Add the flour mixture to the wet ingredients and stir until just combined.
5. Arrange brown sugar and chopped pumpkin seeds in the prepared baking dish.
6. Pour batter over the sugar mixture and smooth top.
7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Cooking Time: 40-45 minutes

Pumpkin Spice Cake with Caramel Drizzle

Warm up with the cozy flavors of fall in this moist and aromatic Pumpkin Spice Cake, topped with a rich caramel drizzle.

Ingredients:
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp salt
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1 tsp vanilla extract
– 1/4 cup unsalted butter, melted
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– Confectioners’ sugar, for dusting
– Caramel drizzle (see below)

Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, combine sugar, pumpkin puree, milk, eggs, vanilla extract, and melted butter. Whisk until smooth.
4. Add the dry ingredients to the wet mixture, then stir in cinnamon and nutmeg.
5. Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
6. Allow cakes to cool completely before drizzling with caramel sauce (see below).

Caramel Drizzle:
Melt 1/4 cup unsalted butter in a small saucepan over medium heat. Add 1/2 cup heavy cream and bring to a simmer. Remove from heat and whisk in 1 tsp vanilla extract and 1 cup confectioners’ sugar. Allow to cool slightly before drizzling.

Cooking Time: 30-35 minutes

Pumpkin Marble Cake

This moist and flavorful Pumpkin Marble Cake is perfect for fall gatherings or as a delicious dessert any time of the year. With its rich pumpkin flavor and swirls of creamy white chocolate, it’s sure to be a hit with family and friends.

Ingredients:

– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup white chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, butter, eggs, and vanilla extract. Whisk until smooth.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Melt white chocolate chips in the microwave or in a double boiler.
6. Pour half of the cake batter into each prepared pan. Dollop melted white chocolate on top of the batter.
7. Use a knife or spatula to create a marbled effect by swirling the two batters together.
8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Pumpkin Icebox Cake

This Pumpkin Icebox Cake is a unique dessert that combines the flavors of pumpkin and cream cheese with the convenience of an icebox cake. Perfect for fall gatherings or as a sweet treat any time of year.

Ingredients:

– 1 cup heavy cream
– 1/2 cup powdered sugar
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 8 ounces cream cheese, softened
– 1/2 cup canned pumpkin puree
– 1 1/2 cups graham cracker crumbs
– Whipped cream and chopped nuts for topping (optional)

Instructions:

1. In a large bowl, whip the heavy cream until stiff peaks form.
2. Add powdered sugar, vanilla extract, and salt; mix until combined.
3. Beat in the softened cream cheese until smooth.
4. Stir in the pumpkin puree.
5. Crush the graham crackers and layer them with the whipped mixture in a 9×13-inch dish.
6. Refrigerate for at least 2 hours or overnight.
7. Top with whipped cream and chopped nuts, if desired.

Cooking Time: None needed! This cake is best served chilled, straight from the refrigerator.

Pumpkin Mousse Cake with Gingersnap Crust

This moist and creamy pumpkin mousse cake is perfectly balanced by the crunch of a gingersnap crust. A perfect dessert for fall gatherings or special occasions.

Ingredients:

For the crust:

– 1 1/2 cups gingersnap cookies, crushed
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted

For the cake:

– 1 can (15 ounces) pure pumpkin puree
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup heavy cream
– Whipped cream, for serving

Instructions:

1. Preheat oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper.
2. Prepare the crust by mixing crushed cookies, sugar, and melted butter in a bowl. Press mixture into prepared pan.
3. In a separate bowl, combine pumpkin puree, cream cheese, sugar, eggs, and vanilla extract. Beat until smooth.
4. Pour cake batter into the crust-lined pan and bake for 45-50 minutes or until a toothpick comes out clean.
5. Allow cake to cool completely before serving with whipped cream.

Cooking Time: 45-50 minutes

Summary

Get ready to indulge in the flavors of fall with these 20 delicious pumpkin cake recipes! From classic spiced pumpkin cake to unique twists like pumpkin cheesecake swirl and pumpkin spice latte cake, there’s something for every taste and dietary preference. Whether you’re a fan of moist and fluffy or rich and decadent, this collection has it all. So go ahead and get baking with these pumpkin-packed treats that are sure to become new fall favorites.

20 Flavorful Better Than Bouillon Recipes for Every Occasion

Are you tired of the same old soup and stew recipes? Look no further! In this article, we’ll be exploring 20 delicious and flavorful recipes that use the versatile and convenient Better Than Bouillon as their base. From creamy soups to hearty stews, and from savory gravies to rich sauces, these recipes are sure to please even the pickiest of eaters.

In this collection of mouthwatering recipes, we’ll be showcasing a variety of flavors and cuisines, from classic comfort foods to international-inspired dishes. Whether you’re in the mood for something comforting and familiar or adventurous and exotic, there’s something on this list for everyone.

So grab your apron, sharpen your knives, and get ready to cook up some seriously delicious meals with Better Than Bouillon! In our next article, we’ll be diving into the first 10 recipes of this collection. Stay tuned!

Creamy Garlic Mushroom Soup with Better Than Bouillon

This rich and savory soup is perfect for a cozy night in. With the help of Better Than Bouillon, you’ll be enjoying a flavorful and comforting bowl of goodness in no time.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 8 oz mushrooms (button or cremini), sliced
– 1 teaspoon Better Than Bouillon Chicken Base
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add mushrooms and cook until they release their liquid and start to brown, about 5-6 minutes.
4. Stir in Better Than Bouillon Chicken Base and chicken broth. Bring to a simmer.
5. Reduce heat and let soup simmer for 10-15 minutes or until flavors have melded together.
6. Stir in heavy cream and season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Slow Cooker Beef Stew with Better Than Bouillon Base

Slow Cooker Beef Stew with Better Than Bouillon Base

A hearty and comforting beef stew cooked low and slow to tender perfection, infused with the rich flavor of Better Than Bouillon Base.

Ingredients:

– 2 lbs beef stew meat (such as chuck or round)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup carrots, peeled and sliced
– 1 cup potatoes, peeled and cubed
– 1 can (14.5 oz) diced tomatoes
– 2 cups Better Than Bouillon Base
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. Brown the beef stew meat in a skillet over medium-high heat. Remove from heat and set aside.
2. In the slow cooker, combine the chopped onion, minced garlic, sliced carrots, cubed potatoes, browned beef, and diced tomatoes.
3. Pour in the Better Than Bouillon Base and add thyme, salt, and pepper to taste.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Better Than Bouillon Roasted Chicken Gravy

Elevate your roasted chicken game with this rich and flavorful gravy, made with Better Than Bouillon’s signature flavor.

Ingredients:

– 2 cups Better Than Bouillon Chicken Base
– 1 cup chicken broth
– 1/4 cup all-purpose flour
– 2 tablespoons butter
– 1 teaspoon Worcestershire sauce
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roast a whole chicken or your preferred cut of chicken according to package instructions.
3. In a small saucepan, whisk together Better Than Bouillon Chicken Base and chicken broth until smooth.
4. Bring mixture to a simmer over medium heat.
5. Gradually whisk in flour, butter, Worcestershire sauce, salt, and pepper until smooth.
6. Continue to cook for 2-3 minutes or until gravy thickens to your liking.
7. Serve hot over roasted chicken, mashed potatoes, or as a dipping sauce.

Cooking Time: Approximately 15-20 minutes

Savory Better Than Bouillon Vegetable Broth

Elevate your cooking with this rich and flavorful vegetable broth, perfect for soups, stews, or as a base for sauces.

Ingredients:

– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 4 cups vegetable broth (homemade or store-bought)
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 8-10 minutes.
3. Pour in the vegetable broth and add the thyme; bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the broth has reduced slightly and the flavors have melded together.
4. Season with salt and pepper to taste.

Cooking Time: 30-35 minutes

This savory broth is perfect for using as a base for soups, stews, or sauces. You can also store it in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Better Than Bouillon Herb-Infused Mashed Potatoes

Elevate your mashed potato game with this easy and flavorful recipe that combines the richness of Better Than Bouillon with the warmth of herbs. This dish is perfect for a comforting side or as a base for a delicious potato topping.

Ingredients:

– 3 large potatoes, peeled and chopped into 1-inch cubes
– 2 tablespoons unsalted butter
– 1/4 cup Better Than Bouillon Chicken Base
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 teaspoon chopped fresh thyme
– Salt and pepper to taste

Instructions:

1. Place the potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
2. Drain the potatoes and return them to the pot. Add the butter, Better Than Bouillon Chicken Base, garlic, parsley, thyme, salt, and pepper.
3. Mash the potatoes with a potato masher or a fork until they’re smooth and creamy.
4. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Rich Better Than Bouillon French Onion Soup

Elevate your soup game with this rich and flavorful take on the classic French onion soup. Caramelized onions, beef broth, and melted cheese come together in a hearty and comforting bowl.

Ingredients:

– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1 cup dry white wine
– 6 cups beef broth
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 slices of baguette, toasted
– 1/2 cup grated Gruyère cheese

Instructions:

1. In a large saucepan, melt butter over medium heat. Add sliced onions and cook until caramelized, stirring occasionally (about 20 minutes).
2. Add white wine to the saucepan and stir to deglaze the pan. Cook for an additional 2-3 minutes.
3. Add beef broth, thyme, and paprika to the saucepan. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
4. Preheat broiler. Arrange toasted baguette slices on top of soup. Sprinkle Gruyère cheese over bread.
5. Place under broiler until cheese is melted and bubbly (about 2-3 minutes).
6. Serve immediately.

Cooking Time: 30-40 minutes

Better Than Bouillon Beef and Barley Soup

A hearty and comforting soup that’s perfect for a chilly day, this Better Than Bouillon Beef and Barley Soup is a game-changer. With the rich flavor of slow-cooked beef, creamy barley, and a hint of herbs, you’ll be hooked from the first spoonful.

Ingredients:

– 2 pounds beef stew meat
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups Better Than Bouillon Beef Base
– 2 cups water
– 1 cup pearl barley
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat the olive oil over medium-high. Add the chopped onion and cook until browned, about 5 minutes.
3. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
4. Add the garlic, Better Than Bouillon Beef Base, water, barley, thyme, salt, and pepper. Stir to combine.
5. Cover the pot and transfer it to the preheated oven. Cook for 2 1/2 hours, or until the beef is tender and the barley is cooked.
6. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 2 1/2 hours

Better Than Bouillon Turkey and Wild Rice Casserole

This hearty casserole is a twist on the classic turkey and wild rice dish, with the added richness of Better Than Bouillon’s savory turkey broth. It’s perfect for a comforting weeknight dinner or special occasion.

Ingredients:

– 1 1/2 cups cooked wild rice
– 1 pound diced cooked turkey breast
– 1 cup mixed frozen vegetables (such as peas and carrots)
– 1 cup Better Than Bouillon Turkey Broth
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 350°F.
2. In a large mixing bowl, combine cooked wild rice, diced turkey breast, mixed frozen vegetables, Better Than Bouillon Turkey Broth, parsley, salt, and pepper. Stir until well combined.
3. Transfer the mixture to a 9×13 inch baking dish.
4. Drizzle olive oil over the top of the casserole.
5. Sprinkle shredded cheddar cheese evenly over the surface.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Better Than Bouillon Seafood Chowder

A rich and creamy seafood chowder that’s easy to make and packed with flavor, this recipe uses Better Than Bouillon for an added depth of taste.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed seafood (shrimp, scallops, cod), thawed
– 1 can (14.5 oz) diced tomatoes
– 2 cups Better Than Bouillon Seafood Base
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add seafood, diced tomatoes, and Better Than Bouillon Seafood Base. Stir well to combine.
3. Pour in heavy cream and add thyme. Season with salt and pepper to taste.
4. Bring mixture to a simmer and cook for 5-7 minutes or until heated through.

Cooking Time: 15-20 minutes

Better Than Bouillon Lentil and Ham Soup

This hearty soup combines the comfort of lentils with the rich flavor of ham, all elevated by the depth of Better Than Bouillon’s chicken base. Perfect for a chilly evening or a quick weeknight meal.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 2 tablespoons Better Than Bouillon chicken base
– 1 small onion, chopped
– 2 cloves garlic, minced
– 6 slices cooked ham, diced
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
2. Add Better Than Bouillon chicken base, onion, garlic, ham, and thyme. Stir well.
3. Season with salt and pepper to taste.
4. Simmer for an additional 5-10 minutes, allowing flavors to meld together.
5. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 35-40 minutes

Better Than Bouillon Tomato Basil Pasta Sauce

Elevate your pasta game with this rich and flavorful homemade sauce. This recipe is a twist on the classic combination of tomato, basil, and garlic.

Ingredients:

– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 2 cups fresh or canned crushed tomatoes
– 1 cup chicken broth (homemade or store-bought)
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Pour in the crushed tomatoes, chicken broth, and dried basil. Stir to combine.
5. Bring the mixture to a simmer and let cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Serve hot over cooked pasta, topped with grated Parmesan cheese if desired.

Cooking Time: 20 minutes

Better Than Bouillon Beef Pot Roast with Vegetables

This hearty pot roast recipe is a twist on the classic comfort food, featuring tender beef and an array of colorful vegetables slow-cooked to perfection. With the rich flavor of Better Than Bouillon added to the mix, this dish is sure to become a new family favorite.

Ingredients:

– 3 lbs beef chuck roast
– 1 packet Better Than Bouillon Beef Flavor
– 2 tablespoons olive oil
– 1 large onion, sliced
– 3 cloves garlic, minced
– 2 medium-sized carrots, peeled and chopped
– 2 stalks celery, chopped
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste

Instructions:

1. Preheat oven to 325°F.
2. Season the beef roast with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and set aside.
4. Add sliced onion to the pot and cook until caramelized, stirring occasionally.
5. Add garlic, carrots, and celery to the pot. Cook for an additional 5 minutes, stirring occasionally.
6. Add the Better Than Bouillon Beef Flavor packet and diced tomatoes to the pot. Stir to combine.
7. Return the beef roast to the pot and cover with a lid.
8. Roast in the preheated oven for 2-3 hours or until the beef is tender and falls apart easily.

Cooking Time: 2-3 hours

Better Than Bouillon Chicken and Dumplings

This hearty dish is a comforting twist on the classic soup, with tender chicken, soft dumplings, and a rich broth that’s sure to become a family favorite.

Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons Better Than Bouillon Chicken Base
– 4 cups chicken broth
– 2 tablespoons butter
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup whole milk

Instructions:
1. In a large pot or Dutch oven, melt butter over medium heat. Add chicken and cook until browned on both sides, about 5 minutes.
2. Remove the chicken from the pot and set aside. Add the Better Than Bouillon Chicken Base to the pot and stir to dissolve.
3. Gradually whisk in flour, baking powder, and salt. Cook for 1 minute, then slowly add the milk, whisking constantly.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.
5. Add the chicken back to the pot and simmer until cooked through, about 15-20 minutes.
6. Remove from heat and let rest for 5 minutes before serving.

Cooking Time: 30-40 minutes

Better Than Bouillon Creamy Potato Leek Soup

This rich and creamy soup is a twist on the classic potato leek, elevated by the addition of Better Than Bouillon’s concentrated flavors. A perfect comfort food for a chilly evening.

Ingredients:

– 2 large potatoes, peeled and diced
– 2 medium leeks, cleaned and sliced
– 1 onion, chopped
– 4 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 cup Better Than Bouillon chicken base
– 2 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste

Instructions:

1. In a large pot, combine potatoes, leeks, onion, garlic, and thyme.
2. Add the chicken base and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
3. Use an immersion blender to puree the soup until smooth.
4. Stir in heavy cream. Season with salt and pepper to taste.
5. Serve hot and enjoy!

Cooking Time: 30-40 minutes

Better Than Bouillon Spicy Black Bean Soup

A hearty, comforting soup that’s perfect for a chilly day. This recipe combines the rich flavors of Better Than Bouillon with the warmth of black beans and a kick of spice.

Ingredients:

– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 4 cups vegetable broth (Better Than Bouillon)
– 1 can diced tomatoes
– Salt and pepper, to taste
– Optional: jalapeños, sour cream, or shredded cheese for topping

Instructions:

1. Heat oil in a large pot over medium-high heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
3. Stir in black beans, vegetable broth, and diced tomatoes. Bring to a simmer.
4. Reduce heat to low and let soup cook for 20-25 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, topped with desired optional toppings.

Cooking Time: 30-35 minutes

Better Than Bouillon Homestyle Chicken Noodle Soup

Warm up with a comforting bowl of homemade goodness! This classic chicken noodle soup is elevated by the rich flavor of Better Than Bouillon’s chicken base.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth (Better Than Bouillon)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup egg noodles
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, sauté the onion and garlic in a little bit of oil until softened.
2. Add the chicken and cook until browned, breaking it up into small pieces as it cooks.
3. Pour in the Better Than Bouillon chicken broth and bring to a boil.
4. Reduce heat and simmer for 10-15 minutes or until the chicken is cooked through.
5. Cook the egg noodles according to package instructions.
6. Add the thyme, salt, and pepper to taste. Serve hot with the cooked noodles.

Cooking Time: 30-40 minutes

Enjoy a warm, comforting bowl of this Better Than Bouillon Homestyle Chicken Noodle Soup!

Better Than Bouillon Butternut Squash Bisque

Transform your fall gatherings with this velvety, comforting bisque that’s packed with flavor and ease.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tablespoons Better Than Bouillon Roasted Chicken Base
– 4 cups chicken broth
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Roast the squash, cut side up, for 45 minutes or until tender.
4. In a large pot, combine roasted squash, Better Than Bouillon base, chicken broth, onion, garlic, salt, and pepper.
5. Bring mixture to a boil, then reduce heat and simmer for 15-20 minutes.
6. Use an immersion blender (or transfer to blender in batches) to puree the soup until smooth.
7. Stir in heavy cream or half-and-half.
8. Taste and adjust seasoning as needed.
9. Serve warm, garnished with fresh thyme leaves if desired.

Cooking Time: 1 hour 15 minutes

Better Than Bouillon Beef Pho Soup

Elevate your pho game with this rich and flavorful soup, packed with tender beef and aromatic spices.

Ingredients:

– 1 pound beef bones (preferably oxtail or short ribs)
– 2 tablespoons Better Than Bouillon Beef Base
– 4 cups beef broth
– 2 cups water
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup bean sprouts
– 1/4 cup sliced rare steak (such as ribeye or strip loin)
– Fresh cilantro leaves, for garnish

Instructions:

1. Preheat oven to 350°F.
2. Roast beef bones for 30 minutes, or until browned and fragrant.
3. In a large pot, combine roasted bones, Better Than Bouillon Beef Base, broth, water, onion, garlic, ginger, cinnamon, cumin, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 1 hour.
5. Add bean sprouts and cook for an additional 10 minutes.
6. Slice rare steak into thin strips and add to soup.
7. Simmer for 3-5 minutes, or until beef reaches desired doneness.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 1 hour 15 minutes

Better Than Bouillon Creamy Corn Chowder

Warm up with a comforting bowl of creamy corn chowder, elevated by the rich flavor of Better Than Bouillon.

Ingredients:

– 2 tablespoons Better Than Bouillon Chicken Base
– 4 cups chicken broth
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 cups frozen corn kernels
– 1 cup half-and-half or heavy cream
– 1 teaspoon paprika
– Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, sauté the onion and garlic in a little water until tender.
2. Add the Better Than Bouillon Chicken Base and stir to combine.
3. Gradually add the chicken broth, whisking continuously.
4. Bring the mixture to a simmer, then reduce heat to low.
5. Stir in the corn kernels and let cook for 10 minutes or until heated through.
6. Remove from heat and stir in the half-and-half or heavy cream.
7. Season with paprika, salt, and pepper to taste.

Cooking Time: 15-20 minutes

Better Than Bouillon Herb-Roasted Turkey Breast

Better Than Bouillon Herb-Roasted Turkey Breast Recipe

A flavorful and moist turkey breast recipe that’s perfect for a weeknight dinner or special occasion. This dish is elevated with the rich flavor of Better Than Bouillon.

Ingredients:

• 1 (1-2 pound) boneless, skinless turkey breast
• 2 tablespoons olive oil
• 1 teaspoon Better Than Bouillon Herb Roast Beef Base
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 cloves garlic, minced (optional)

Instructions:

1. Preclean the turkey breast by patting it dry with paper towels.
2. In a small bowl, mix together olive oil, Better Than Bouillon Herb Roast Beef Base, thyme, paprika, salt, and pepper.
3. Rub the mixture all over the turkey breast, making sure to coat evenly.
4. If using garlic, sprinkle it on top of the turkey breast.
5. Place the turkey breast in a roasting pan or baking dish and roast at 375°F (190°C) for 30-40 minutes or until cooked through.

Cooking Time:

30-40 minutes, or until cooked to an internal temperature of 165°F (74°C)

Summary

Discover the versatility of Better Than Bouillon with these 20 flavorful recipes for every occasion. From soups to stews, casseroles to side dishes, this iconic seasoning can elevate any meal. Try Creamy Garlic Mushroom Soup, Slow Cooker Beef Stew, or Roasted Chicken Gravy for a comforting start. Or, get creative with Vegetable Broth, Herb-Infused Mashed Potatoes, and French Onion Soup. Whether you’re hosting a family dinner or a holiday feast, these recipes will show you the power of Better Than Bouillon.

Are you tired of letting your leftover cranberry sauce go to waste? Think again! This tart and tangy condiment can be used in a multitude of delicious dishes beyond just serving as a traditional Thanksgiving side dish. From sweet treats like muffins and pancakes, to savory meals like pork chops and meatballs, the possibilities are endless.

In this article, we’ll showcase 19 creative recipes that will inspire you to get creative with your leftover cranberry sauce. Whether you’re looking for a new breakfast idea, a quick lunch option, or a special dessert to impress your friends and family, these recipes are sure to satisfy your cravings. So go ahead, get inspired, and give those leftovers a new lease on life!

Cranberry Sauce Swirl Cheesecake

This show-stopping cheesecake combines the classic flavors of creamy cheesecake with the tangy sweetness of cranberry sauce, creating a delightful holiday treat. Perfect for serving at your next gathering or special occasion.

Ingredients:

– 1 1/2 cups graham cracker crumbs
– 1 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 3 large eggs
– 1 tsp vanilla extract
– 1 cup cranberry sauce (homemade or store-bought)
– 1/2 cup sour cream

Instructions:

1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
3. Beat cream cheese until smooth, then add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Pour cheesecake batter into prepared pan over crust.
5. Dollop cranberry sauce on top of cheesecake, using a spatula to swirl into the batter.
6. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
7. Let cool completely before serving.

Cooking Time: 1 hour 10 minutes

Cranberry Sauce Glazed Pork Chops

Elevate your pork chops with a tangy and sweet cranberry glaze, perfect for the holiday season.

Ingredients:

– 4 boneless pork chops (1-inch thick)
– 1 cup fresh or frozen cranberries
– 1/2 cup brown sugar
– 2 tablespoons apple cider vinegar
– 2 tablespoons honey
– 1 teaspoon Dijon mustard
– 1/4 teaspoon ground cinnamon
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, puree cranberries, brown sugar, apple cider vinegar, honey, Dijon mustard, and cinnamon until smooth.
3. Place pork chops on a baking sheet lined with parchment paper.
4. Brush the cranberry glaze evenly over both sides of the pork chops.
5. Season with salt and pepper to taste.
6. Bake for 20-25 minutes or until cooked through.
7. Let rest for 5 minutes before serving.

Cooking Time: 20-25 minutes

Cranberry Sauce Muffins

These moist and flavorful muffins combine the sweetness of cranberries with the tanginess of orange, perfect for a breakfast or brunch treat.

Ingredients:

– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup cranberry sauce (homemade or store-bought)
– 2 large eggs
– 1 tablespoon orange zest
– 2 tablespoons freshly squeezed orange juice

Instructions:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, cranberry sauce, eggs, orange zest, and orange juice. Stir until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Cooking Time: 20-25 minutes

Cranberry Sauce Smoothie Bowl

Elevate your breakfast or snack game with this unique and flavorful Cranberry Sauce Smoothie Bowl. By combining the tartness of cranberries with creamy yogurt and sweet honey, you’ll get a delightful treat that’s perfect for any time of day.

Ingredients:

– 1 cup frozen cranberries
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– 1/2 banana, sliced
– 1/4 cup rolled oats
– Sprinkle of chia seeds (optional)

Instructions:

1. In a blender, combine cranberries, yogurt, and honey. Blend until smooth.
2. Add the sliced banana and blend until well combined.
3. Pour the mixture into a bowl and top with rolled oats and chia seeds (if using).
4. Serve immediately and enjoy!

Cooking Time: 5 minutes

Cranberry Sauce Oatmeal Bars

These chewy bars combine the warmth of oatmeal with the tanginess of cranberry sauce, perfect for a snack or dessert. With just 7 ingredients, you can whip up a batch in no time.

Ingredients:
– 2 cups rolled oats
– 1 cup brown sugar
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1/2 cup cranberry sauce
– 1 teaspoon vanilla extract
– Pinch of salt

Instructions:

1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a large bowl, combine oats, brown sugar, granulated sugar, and salt. Stir until well combined.
3. Add melted butter, cranberry sauce, and vanilla extract. Mix until a dough forms.
4. Press the dough into the prepared baking dish.
5. Bake for 25-30 minutes or until lightly golden.
6. Let cool completely before cutting into bars.

Cooking Time: 25-30 minutes

Cranberry Sauce BBQ Chicken

Elevate your barbecue game with this unique recipe that combines the tanginess of cranberry sauce with the richness of BBQ chicken. Perfect for a summer gathering or casual dinner, this dish is sure to please.

Ingredients:

– 2 lbs boneless, skinless chicken breasts
– 1/4 cup cranberry sauce
– 1/4 cup BBQ sauce
– 2 tbsp brown sugar
– 1 tsp garlic powder
– 1 tsp paprika
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together cranberry sauce, BBQ sauce, brown sugar, garlic powder, paprika, salt, and pepper.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Grill the chicken for 5-6 minutes per side, or until cooked through.
5. Let rest for 5 minutes before slicing and serving. Garnish with chopped cilantro, if desired.

Cooking Time: 12-15 minutes

Cranberry Sauce Pancakes

Cranberry Sauce Pancakes: A Delicious Twist on Classic Flapjacks

Start your day with a flavorful breakfast treat that combines the warmth of pancakes with the tanginess of cranberries. This recipe is perfect for fall and winter mornings when you want to add some festive flair to your morning routine.

Ingredients:

– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1/4 cup cranberry sauce
– Fresh cranberries and whipped cream (optional)

Instructions:

1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, whisk together milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in cranberry sauce.
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop batter by 1/4 cupfuls onto the skillet.
7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
8. Flip and cook for an additional 1-2 minutes.

Cooking Time: 10-12 minutes

Cranberry Sauce Yogurt Parfait

This refreshing dessert is perfect for the holiday season, combining the tanginess of yogurt with the sweetness of cranberries and the crunch of granola. It’s an easy and impressive treat that can be prepared in just a few minutes.

Ingredients:

– 1 cup plain yogurt
– 2 tablespoons cranberry sauce
– 1/4 cup granola
– 1/4 cup fresh blueberries (optional)
– Honey or maple syrup to taste

Instructions:

1. In a small bowl, mix together the yogurt and cranberry sauce until well combined.
2. Spoon half of the yogurt mixture into a glass or parfait dish.
3. Top with granola and blueberries (if using).
4. Repeat the layers one more time, finishing with a dollop of yogurt on top.
5. Drizzle with honey or maple syrup to taste.

Cooking Time:

– 5 minutes

Cranberry Sauce Chocolate Brownies

These rich brownies combine the sweetness of chocolate with the tanginess of cranberry sauce, creating a unique and delicious dessert perfect for the holiday season.

Ingredients:

– 1 cup unsalted butter, at room temperature
– 2 cups sugar
– 4 large eggs
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1/4 cup all-purpose flour
– 1/2 cup semi-sweet chocolate chips
– 1/4 cup cranberry sauce
– Salt to taste

Instructions:

1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan.
2. In a medium bowl, whisk together flour and salt. Set aside.
3. In a large bowl, combine butter, sugar, eggs, and vanilla extract. Beat until smooth.
4. Add cocoa powder and mix until well combined.
5. Stir in chocolate chips and cranberry sauce.
6. Gradually add the flour mixture and mix until just combined.
7. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
8. Let cool completely before cutting into squares.

Cooking Time: 25-30 minutes

Cranberry Sauce Stuffed French Toast

Elevate your breakfast game with this sweet and tangy twist on classic French toast! Moist bread, infused with the flavors of cranberry sauce and topped with a crispy streusel topping, is sure to delight.

Ingredients:

– 4 slices of bread ( Challah or Brioche work well)
– 1/2 cup cranberry sauce
– 2 tablespoons unsalted butter, softened
– 1 tablespoon granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– Streusel topping (see below)

Streusel Topping:

– 1/4 cup all-purpose flour
– 1/2 cup brown sugar
– 1/2 cup cold unsalted butter, cut into small pieces

Instructions:

1. In a shallow dish, whisk together eggs and milk.
2. Add softened butter, granulated sugar, cinnamon, and salt to the egg mixture; whisk until combined.
3. Dip each bread slice into the egg mixture, coating both sides evenly.
4. Place coated bread slices on a baking sheet lined with parchment paper.
5. Spoon 1-2 tablespoons of cranberry sauce onto one half of each bread slice.
6. Fold the other half over to enclose the filling.
7. Sprinkle streusel topping over the top of each toast.
8. Bake at 375°F (190°C) for 15-20 minutes, or until golden brown.

Cooking Time: 15-20 minutes

Cranberry Sauce Granola

Brighten up your morning or afternoon snack with this sweet and tangy granola infused with the flavors of cranberries.

Ingredients:

– 2 cups rolled oats
– 1 cup mixed nuts (almonds, cashews, pecans)
– 1/2 cup brown sugar
– 1/4 cup honey
– 1/4 cup cranberry sauce (homemade or store-bought)
– 1/2 teaspoon vanilla extract
– Pinch of salt

Instructions:

1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together oats, nuts, and brown sugar.
3. In a separate bowl, whisk together honey, cranberry sauce, vanilla extract, and salt.
4. Pour the wet ingredients over the dry ingredients and stir until well combined.
5. Spread the mixture onto the prepared baking sheet in an even layer.
6. Bake for 25-30 minutes or until lightly toasted and fragrant.
7. Remove from oven and let cool completely before breaking into chunks.

Cooking Time: 25-30 minutes

Enjoy your delicious Cranberry Sauce Granola as a snack, on yogurt, or as a topping for oatmeal or ice cream!

Cranberry Sauce Salad Dressing

Add a tangy twist to your salads with this homemade cranberry sauce salad dressing! This sweet and tangy condiment is perfect for fall and winter salads, featuring the flavors of fresh cranberries, orange zest, and warm spices.

Ingredients:

– 1 cup cranberry sauce
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 teaspoon Dijon mustard
– Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together cranberry sauce, apple cider vinegar, honey, cinnamon, nutmeg, and Dijon mustard until well combined.
2. Taste and adjust seasoning as needed with salt and pepper.
3. Refrigerate the dressing for at least 30 minutes to allow flavors to meld.
4. Use immediately or store in an airtight container in the refrigerator for up to 5 days.

Cooking Time: None, as this is a cold preparation.

Cranberry Sauce Meatballs

Elevate your meatball game with the sweet and tangy combination of cranberry sauce and savory beef. Perfect for the holiday season or anytime you want to add a pop of flavor.

Ingredients:

– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1 tablespoon Worcestershire sauce
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup cranberry sauce
– 1 tablespoon olive oil

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix well with your hands until just combined.
3. Use your hands to shape mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
4. Drizzle olive oil over the meatballs and gently roll them to coat evenly.
5. Bake for 18-20 minutes or until cooked through.
6. While the meatballs are baking, combine cranberry sauce and 2 tablespoons of water in a small saucepan. Bring to a simmer over medium heat.
7. Serve warm with your favorite pasta dish or as an appetizer.

Cooking Time: 18-20 minutes

Cranberry Sauce Ice Cream

Cranberry Sauce Ice Cream Recipe

This recipe combines the tangy sweetness of cranberries with the creaminess of ice cream, creating a unique and delicious dessert perfect for the holiday season.

Ingredients:

– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/4 cup cranberry sauce (homemade or store-bought)
– 1 tsp vanilla extract

Instructions:
1. In a medium-sized bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is fully dissolved.
2. Stir in the cranberry sauce and vanilla extract until well combined.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
4. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Transfer the churned ice cream to an airtight container and place in the freezer to harden for at least 2 hours before serving.

Cooking Time: 2-3 hours (including chilling time)

Cranberry Sauce Bread Pudding

This moist and flavorful bread pudding is infused with the sweetness of cranberries and the warmth of cinnamon, perfect for a cozy fall or winter treat.

Ingredients:

– 4 cups stale white bread, cut into 1-inch cubes
– 1/2 cup granulated sugar
– 1/2 cup cranberry sauce
– 1/2 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350°F (180°C). Butter a 9×13-inch baking dish.
2. In a large bowl, whisk together sugar, cranberry sauce, and eggs.
3. Add bread cubes, heavy cream, vanilla extract, cinnamon, and salt. Mix until well combined.
4. Pour mixture into prepared baking dish and let it sit for 10 minutes to allow bread to absorb liquid.
5. Bake for 35-40 minutes or until puffed and golden brown.
6. Let cool slightly before serving warm.

Cooking Time: 35-40 minutes

Cranberry Sauce Scones

These sweet and tangy scones are perfect for the holiday season, infused with the flavors of cranberry sauce and a hint of orange zest. Serve them warm with a pat of butter or as a snack on their own.

Ingredients:

– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup cranberry sauce (homemade or store-bought)
– 1 large egg
– 1 tablespoon orange zest
– Confectioners’ sugar for dusting (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or your fingers to work it into the dry ingredients until coarse crumbs form.
4. Stir in cranberry sauce, egg, and orange zest until a dough forms.
5. Turn dough onto a floured surface and gently knead 2-3 times.
6. Pat into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter to create shapes.
7. Place on prepared baking sheet, leaving about 1 inch of space between each scone.
8. Bake for 18-20 minutes or until golden brown.

Cooking Time: 18-20 minutes

Cranberry Sauce Rice Pudding

This unique rice pudding combines the warmth of cooked rice with the tartness of cranberry sauce, perfect for a holiday dessert or snack.

Ingredients:

– 1 cup cooked white rice
– 2 cups milk (whole, low-fat or nonfat)
– 1/4 cup granulated sugar
– 1/4 cup cranberry sauce
– 1/2 teaspoon vanilla extract

Instructions:

1. In a medium saucepan, combine rice, milk, and sugar.
2. Cook over medium heat, stirring constantly, until mixture comes to a boil.
3. Reduce heat to low, cover, and simmer for 18-20 minutes or until liquid is absorbed and rice is tender.
4. Stir in cranberry sauce and vanilla extract.
5. Serve warm or chilled, garnished with additional cranberries if desired.

Cooking Time: 20 minutes

Cranberry Sauce Glazed Salmon

Elevate your salmon dish with a sweet and tangy cranberry sauce glaze. This recipe is perfect for the holidays or any special occasion.

Ingredients:

– 4 salmon fillets (6 oz each)
– 1 cup cranberry sauce
– 2 tbsp honey
– 2 tbsp Dijon mustard
– 1 tsp olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together cranberry sauce, honey, and Dijon mustard.
3. Place salmon fillets on a baking sheet lined with parchment paper.
4. Brush the cranberry glaze evenly over each fillet.
5. Drizzle olive oil over the top of each fillet.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until cooked through.

Cooking Time: 12-15 minutes

Cranberry Sauce Trail Mix

Elevate your snack game with this sweet and tangy trail mix recipe, featuring the flavors of cranberry sauce!

Ingredients:

– 1 cup rolled oats
– 1/2 cup mixed nuts (almonds, cashews, pecans)
– 1/4 cup dried cranberries
– 1/4 cup golden raisins
– 1/4 cup dark chocolate chips (at least 60% cocoa)
– 1 tablespoon honey
– Pinch of salt

Instructions:

1. In a large bowl, combine oats, nuts, and dried cranberries.
2. In a small saucepan, warm the cranberry sauce over low heat until smooth.
3. Add the honey to the warmed cranberry sauce and stir until combined.
4. Pour the cranberry-honey mixture over the oat-nut mixture and stir until everything is well coated.
5. Fold in the golden raisins and dark chocolate chips.
6. Sprinkle with salt to balance the sweetness.

Cooking Time: None! This recipe is ready in just a few minutes.

Enjoy your delicious Cranberry Sauce Trail Mix!

Summary

Get creative with your leftover cranberry sauce! This article features 19 delicious recipes that use up cranberry sauce, from sweet treats like Cranberry Sauce Swirl Cheesecake and Cranberry Sauce Chocolate Brownies to savory dishes such as Cranberry Sauce Glazed Pork Chops and Cranberry Sauce BBQ Chicken. You’ll also find breakfast-inspired recipes like Cranberry Sauce Oatmeal Bars and Cranberry Sauce Pancakes, as well as healthier options like Cranberry Sauce Yogurt Parfait and Cranberry Sauce Granola. Whether you’re looking for a sweet treat or a savory meal, there’s something on this list for everyone!