As the leaves start to change colors and the air grows crisp, our minds turn to the sweet treats that make fall a season to savor. And what’s more iconic than a delicious pumpkin dessert? Whether you’re looking for classic comfort foods or innovative twists on traditional recipes, we’ve got you covered. From creamy pies to gooey bread puddings, and from moist cakes to crunchy cookies, our collection of 22 mouthwatering pumpkin dessert recipes is sure to satisfy your sweet tooth.
Classic Pumpkin Pie with Whipped Cream
A traditional Thanksgiving dessert, this classic pumpkin pie recipe combines the warmth of spices and the sweetness of sugar to create a deliciously comforting treat. Top it off with a dollop of whipped cream for an extra-special touch.
Ingredients:
– 1 cup of pumpkin puree
– 1 cup of heavy cream
– 1/2 cup of granulated sugar
– 1/2 teaspoon of salt
– 1/2 teaspoon of ground cinnamon
– 1/4 teaspoon of ground nutmeg
– 1/4 teaspoon of ground ginger
– 2 large eggs
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F.
2. In a large bowl, whisk together pumpkin puree, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Beat in the eggs until well combined.
4. Roll out the pie crust and place it in a 9-inch pie dish.
5. Pour the pumpkin mixture into the pie crust.
6. Bake for 15 minutes, then reduce heat to 350°F and bake for an additional 30-40 minutes, or until the filling is set.
7. Allow the pie to cool before serving with whipped cream.
Cooking Time: 45-50 minutes
Pumpkin Spice Cupcakes with Cream Cheese Frosting
These moist and flavorful cupcakes are a perfect fall treat, filled with the warmth of pumpkin spice and topped with a tangy cream cheese frosting.
Ingredients:
For the cupcakes:
– 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 ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together pumpkin puree, milk, eggs, cinnamon, nutmeg, and ginger.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before frosting with cream cheese frosting (mix softened cream cheese, butter, powdered sugar, and vanilla extract until smooth).
Cooking Time: 18-20 minutes
Pumpkin Cheesecake with Gingersnap Crust
Elevate your fall festivities with this creamy pumpkin cheesecake on a crunchy gingersnap crust. A perfect blend of warm spices and velvety texture.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap cookies, crushed
– 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
– Pinch of salt
– 1 cup heavy cream, whipped (optional)
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust: Mix crushed cookies and sugar in a bowl. Add melted butter and stir until combined. Press into a 9-inch springform pan.
3. Prepare the cheesecake: Beat cream cheese until smooth. Add granulated sugar, pumpkin puree, eggs, vanilla extract, and salt. Mix well.
4. Pour the cheesecake mixture over the crust.
5. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
6. Let cool completely before serving. Optional: Top with whipped heavy cream.
Cooking Time: 50-60 minutes
Pumpkin Bread Pudding with Caramel Drizzle
This autumnal dessert combines the cozy comfort of bread pudding with the sweetness of caramel, perfect for a chilly fall evening. Moist pumpkin-infused bread is baked to perfection and topped with a rich caramel drizzle.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup heavy cream
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– Caramel drizzle (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together sugar, pumpkin puree, heavy cream, eggs, cinnamon, and salt.
3. Add bread cubes and melted butter; stir until well combined.
4. Pour mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
5. Remove from oven and let cool slightly.
6. Drizzle with caramel sauce and serve warm.
Cooking Time: 35-40 minutes
Pumpkin Chocolate Chip Cookies
These soft-baked cookies combine the warmth of pumpkin with the richness of chocolate, perfect for fall gatherings or as a sweet snack. With just a few simple ingredients and steps, you’ll be enjoying these tasty treats in no time!
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 brown sugar
– 1/2 cup canned 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. Whisk together flour, baking soda, and salt in a medium bowl.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in pumpkin puree and eggs.
4. Stir in vanilla extract.
5. Gradually mix in the dry ingredients, then stir in chocolate chips.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Pumpkin Roll with Cream Cheese Filling
This moist and flavorful pumpkin roll is filled with a tangy cream cheese filling, making it the perfect dessert for the fall season. With its golden brown exterior and soft, spiced interior, this pumpkin roll is sure to become a new family favorite.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– Cream cheese filling (see below)
Cream Cheese Filling:
– 8 ounces cream cheese, softened
– 1/4 cup granulated sugar
– 1 tablespoon unsalted butter, softened
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
3. Add pumpkin puree, butter, eggs, and vanilla extract. Mix until smooth.
4. Roll out the dough on a floured surface to a 10×12-inch rectangle.
5. Spread cream cheese filling down the center of the dough, leaving a 1-inch border on either side.
6. Roll up the dough tightly, starting from one end. Place seam-side down on the prepared baking sheet.
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Pumpkin Cinnamon Rolls with Maple Glaze
Elevate your breakfast or brunch game with these sweet and savory pumpkin cinnamon rolls, topped with a rich maple glaze. Perfect for the fall season, these soft and fluffy treats are sure to become a new favorite.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons sugar
– 4 cups all-purpose flour
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 1 egg
– 1/2 teaspoon ground cinnamon
– Maple glaze (see below)
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes.
2. Add sugar, flour, and salt. Mix until a shaggy dough forms.
3. Stir in pumpkin puree, melted butter, egg, and cinnamon.
4. Knead the dough for 10 minutes until smooth and elastic.
5. Roll out the dough to a thickness of about 1/4 inch. Cut into 12-15 equal pieces.
6. Bake at 375°F (190°C) for 18-20 minutes or until golden brown.
Maple Glaze:
– 1/2 cup pure maple syrup
– 1 tablespoon powdered sugar
– 1 tablespoon heavy cream
Mix all ingredients together until smooth. Drizzle over warm rolls and serve.
Pumpkin Tiramisu with a Spiced Twist
Pumpkin Tiramisu with a Spiced Twist: A creative twist on the classic Italian dessert, this pumpkin-infused tiramisu combines the warmth of fall spices with the creaminess of mascarpone cheese.
Ingredients:
– 12-16 ladyfingers
– 1 cup strong brewed coffee
– 1/2 cup canned pumpkin puree
– 8 oz mascarpone cheese
– 1/4 cup granulated sugar
– 2 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger
– Heavy cream, whipped (for garnish)
Instructions:
1. In a large bowl, combine the coffee and pumpkin puree. Stir until well combined.
2. Dip each ladyfinger into the coffee-pumpkin mixture for about 3-5 seconds on each side. They should be soft and pliable but not too wet.
3. In a separate bowl, mix the mascarpone cheese, sugar, vanilla extract, cinnamon, nutmeg, and ginger until smooth.
4. To assemble, start with a layer of ladyfingers in a serving dish, followed by a layer of the mascarpone mixture, and repeat.
5. Top with whipped heavy cream and refrigerate for at least 3 hours or overnight.
Cooking Time: 30 minutes (not including chilling time)
Pumpkin Crème Brûlée with Vanilla Bean
This autumnal take on the classic French dessert combines the warmth of pumpkin puree with the richness of vanilla bean. The result is a silky, spiced custard base topped with a caramelized sugar crust.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/2 cup pumpkin puree
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon 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, combine cream, milk, sugar, pumpkin puree, salt, vanilla extract, cinnamon, and nutmeg.
3. Cook over medium heat, stirring occasionally, until the mixture simmers and thickens slightly, about 10 minutes.
4. In a separate bowl, whisk together egg yolks. Gradually add warm pumpkin mixture to eggs, whisking constantly.
5. Pour mixture into 6 ramekins or small baking dishes.
6. Bake for 25-30 minutes, or until edges are set and centers are still slightly jiggly.
7. Remove from oven and let cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
8. Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin. Caramelize with a kitchen torch or under broiler.
Cooking Time: 25-30 minutes
Pumpkin Pecan Streusel Bars
Pumpkin Pecan Streusel Bars: A deliciously spiced fall treat that combines the warmth of pumpkin with the crunch of pecans and a sweet, buttery streusel topping.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup packed light brown sugar
– 1/2 cup unsalted butter, melted
– 1 can (15 oz) pumpkin puree
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup chopped pecans
– Streusel Topping: 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a large bowl, whisk together flour, sugars, and melted butter until combined.
3. Add pumpkin puree, cinnamon, nutmeg, and salt; mix until smooth.
4. Stir in chopped pecans.
5. Pour batter into prepared dish and top with Streusel Topping (see below).
6. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Streusel Topping:
1. In a small bowl, whisk together flour and sugar.
2. Add cold butter; use a pastry blender or fingers to work into crumbs.
3. Sprinkle topping evenly over the batter.
Pumpkin Mousse with Candied Pecans
Elevate your fall gatherings with this creamy pumpkin mousse, perfectly paired with crunchy candied pecans. This dessert is sure to impress your friends and family.
Ingredients:
– 1 cup heavy cream
– 1/2 cup canned pumpkin puree
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/4 cup candied pecans, chopped
Instructions:
1. In a medium-sized bowl, whip the heavy cream until stiff peaks form.
2. In a separate bowl, mix together pumpkin puree, sugar, and salt until well combined.
3. Fold the whipped cream into the pumpkin mixture until smooth.
4. Stir in vanilla extract.
5. Spoon the mousse into individual serving cups or a large serving dish.
6. Sprinkle chopped candied pecans on top of the mousse.
Cooking Time: None! This dessert is served chilled, so refrigerate for at least 2 hours before serving.
Pumpkin Doughnuts with Cinnamon Sugar Coating
Get ready to delight your senses with these tender and flavorful pumpkin doughnuts coated in a warm cinnamon sugar mixture. Perfect for fall celebrations or anytime you crave a sweet treat.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup whole milk
– 1/4 cup canned pumpkin puree
– 1/4 cup granulated sugar
– 1/2 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1 large egg
– Vegetable oil for frying
– Cinnamon sugar coating (see below)
Instructions:
1. Preheat the oil in a deep frying pan to 375°F.
2. In a large bowl, whisk together flour, milk, pumpkin puree, sugar, yeast, and salt.
3. Beat in the egg until well combined.
4. Using a piping bag or spoon, drop dough into hot oil, making sure not to overcrowd.
5. Fry for 2-3 minutes on each side, or until golden brown.
6. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.
7. While still warm, toss doughnuts in cinnamon sugar coating (see below).
Cinnamon Sugar Coating:
– Mix together 1/4 cup granulated sugar and 2 tablespoons ground cinnamon.
Cooking Time: 20-25 minutes total
Pumpkin Rice Pudding with Cardamom
This autumnal dessert combines the comforting warmth of rice pudding with the vibrant flavor of pumpkin and the subtle sweetness of cardamom. Perfect for a chilly fall evening, this recipe is sure to become a new favorite.
Ingredients:
– 1 cup uncooked white rice
– 3 cups milk
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon salt
– 2 tablespoons sugar
– 1/4 teaspoon vanilla extract
Instructions:
1. Rinse the rice and combine it with milk, pumpkin puree, cardamom, salt, sugar, and vanilla extract in a medium saucepan.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 20-25 minutes, or until the rice is tender and creamy.
3. Remove from heat and let cool slightly before serving warm.
Cooking Time: 20-25 minutes
Pumpkin Whoopie Pies with Marshmallow Filling
Warm up with these soft and fluffy pumpkin whoopie pies filled with a sweet and gooey marshmallow filling. Perfect for the fall season, these treats are sure to be a hit at any gathering.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, softened
– Marshmallow filling (see below for recipe)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flours, sugar, pumpkin puree, baking powder, and salt.
3. Add softened butter and mix until combined.
4. Drop rounded tablespoonfuls of batter onto the prepared baking sheet.
5. Bake for 10-12 minutes or until golden brown.
6. Allow to cool completely before filling with marshmallow filling.
Marshmallow Filling:
– 1/2 cup powdered sugar
– 1/4 cup unsalted butter, softened
– 2 cups mini marshmallows
Combine powdered sugar and softened butter in a bowl. Add mini marshmallows and mix until smooth and creamy.
Pumpkin Blondies with White Chocolate Chips
These sweet and gooey blondies are infused with the warmth of pumpkin puree and topped with white chocolate chips for a delightful fall treat. Perfect for a snack or dessert, these blondies are sure to become a new favorite.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup unsalted butter, at room temperature
– 3/4 cup granulated sugar
– 1/2 cup packed light brown sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup white chocolate chips
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. Whisk together flour, sugar, and brown sugar in a medium bowl.
3. In a large bowl, whisk together pumpkin puree, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 25-30 minutes or until edges are lightly golden brown.
7. Remove from oven and sprinkle with white chocolate chips. Let cool completely before cutting into squares.
Cooking Time: 25-30 minutes
Pumpkin Ice Cream with Toasted Coconut
Add a touch of tropical warmth to your fall with this unique and delicious ice cream recipe. The combination of roasted pumpkin, toasted coconut, and creamy sweetness is sure to become a favorite.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup pure pumpkin puree
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 cup shredded coconut
– Pinch of salt
Instructions:
1. In a medium saucepan, combine cream, milk, pumpkin puree, and sugar. Cook over medium heat, stirring occasionally, until the mixture reaches 170°F.
2. Remove from heat and stir in vanilla extract. Let cool to room temperature.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Preheat oven to 350°F. Spread shredded coconut on a baking sheet and toast for 5-7 minutes, stirring occasionally, until lightly browned.
5. Pour the cooled ice cream base into an ice cream maker and churn according to manufacturer’s instructions.
6. During the last 2 minutes of churning, add toasted coconut flakes.
7. Transfer to an airtight container and freeze for at least 2 hours.
Cooking Time: Approximately 10-12 minutes (cooking time) + 2 hours (freezing time)
Pumpkin Tres Leches Cake with Dulce de Leche
This moist and flavorful cake combines the warmth of pumpkin spice with the richness of dulce de leche, topped off with three types of milk for a truly decadent dessert.
Ingredients:
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1/4 cup dulce de leche
– 3/4 cup heavy cream
– 1/4 cup evaporated milk
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. Whisk together flour, baking powder, salt, and sugar.
3. Add pumpkin puree, milk, eggs, and dulce de leche; whisk until smooth.
4. Pour batter into prepared dish and bake for 25-30 minutes or until toothpick comes out clean.
5. Remove from oven and let cool.
6. Poke holes in top of cake with a skewer or fork.
7. Pour heavy cream, evaporated milk, and whole milk evenly over the cake.
8. Refrigerate for at least 2 hours before serving.
Cooking Time: 25-30 minutes
Pumpkin Macarons with Pumpkin Buttercream
Elevate your fall baking game with these delicate and flavorful pumpkin macarons, sandwiched with a creamy pumpkin buttercream. Perfect for a Halloween party or Thanksgiving dessert table.
Ingredients:
For the macarons:
– 1 1/2 cups almond flour
– 1 cup powdered sugar
– 3 large egg whites
– 1/4 teaspoon salt
– 1 tablespoon pumpkin puree
– Food coloring (optional)
For the buttercream:
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 2 tablespoons pumpkin puree
– 2-3 drops vanilla extract
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour and powdered sugar.
3. In a separate bowl, whip egg whites until stiff peaks form. Add pumpkin puree, salt, and food coloring (if using).
4. Fold wet ingredients into dry ingredients until smooth batter forms. Pipe onto prepared baking sheet.
5. Tap baking sheet to remove air bubbles. Let shells sit at room temperature for 30 minutes to an hour before baking.
6. Bake for 15-20 minutes or until firm to the touch. Allow to cool completely.
7. For buttercream, whip softened butter and powdered sugar until smooth. Add pumpkin puree and vanilla extract.
8. Sandwich two macaron shells together with a dollop of buttercream.
Cooking Time: 15-20 minutes
Pumpkin Spice Latte Cupcakes
These moist and flavorful cupcakes capture the essence of a PSL in a delicious and easy-to-make treat. Perfect for your next fall gathering or as a special treat for yourself.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup milk
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, vanilla extract, cinnamon, nutmeg, and ginger.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before dusting with confectioners’ sugar.
Cooking Time: 18-20 minutes
Pumpkin Cobbler with Vanilla Bean Ice Cream
Cozy up with this classic fall dessert featuring a rich pumpkin cobbler topped with crispy, buttery biscuits and served with a scoop of creamy vanilla bean ice cream.
Ingredients:
For the cobbler:
– 1 cup cooked pumpkin puree
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup heavy cream
– 2 large eggs, beaten
– 1/2 cup biscuit dough (homemade or store-bought)
For the ice cream:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1 vanilla bean, split lengthwise
Instructions:
1. Preheat oven to 375°F.
2. Mix pumpkin puree, sugar, flour, salt, cinnamon, and nutmeg in a bowl.
3. In a separate bowl, whisk together heavy cream, eggs, and biscuit dough.
4. Pour the pumpkin mixture into a 9×13-inch baking dish. Top with the cream mixture.
5. Bake for 40-45 minutes or until golden brown.
6. Meanwhile, churn the ice cream according to manufacturer’s instructions.
7. Serve warm cobbler with a scoop of vanilla bean ice cream.
Cooking Time: 40-45 minutes
Pumpkin Panna Cotta with Ginger Snap Crumble
This creamy pumpkin panna cotta is elevated by a crunchy ginger snap crumble topping, perfect for the autumn season. With only a few ingredients and minimal cooking time, this dessert is sure to become a new favorite.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/2 teaspoon kosher salt
– 1/2 teaspoon vanilla extract
– 1/4 cup canned pumpkin puree
– 1/4 cup ginger snap cookies, crushed
– 2 tablespoons unsalted butter, melted
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Heat over medium heat until the sugar has dissolved.
2. Remove from heat and stir in vanilla extract and pumpkin puree. Let cool to room temperature.
3. Pour into individual serving cups or a large serving dish. Refrigerate for at least 4 hours or overnight.
4. Just before serving, mix crushed ginger snap cookies with melted butter. Sprinkle on top of the panna cotta.
Cooking Time: 10 minutes (plus chilling time)
Pumpkin Fudge Swirled with Caramel
This rich and creamy fudge is infused with the warmth of pumpkin puree, swirled with a smooth caramel sauce for a delightful treat. Perfect for fall gatherings or as a sweet indulgence any time of year.
Ingredients:
– 1 cup (200g) white chocolate chips
– 1/2 cup (120g) brown sugar
– 1/4 cup (60g) light corn syrup
– 1/2 teaspoon pumpkin puree
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 12 ounces (340g) sweetened condensed milk
– Caramel sauce, for swirling
Instructions:
1. Line an 8-inch square baking dish with parchment paper.
2. In a medium saucepan, combine white chocolate chips, brown sugar, corn syrup, pumpkin puree, vanilla extract, and salt.
3. Cook over medium heat, stirring constantly, until the mixture reaches 235°F (118°C).
4. Remove from heat and stir in sweetened condensed milk until smooth.
5. Pour into prepared baking dish and allow to cool slightly.
6. Swirl caramel sauce into the fudge for a marbled effect.
7. Refrigerate for at least 2 hours or until firm.
Cooking Time: 10-15 minutes
Summary
Get ready to indulge in the flavors of fall with these 22 delicious pumpkin dessert recipes! From classic pumpkin pie and cheesecake, to creative twists like pumpkin tiramisu and streusel bars, there’s something for every taste. With a variety of textures and flavor combinations, you’ll be sure to find your new favorite autumn treat. Whether you’re looking for a sweet breakfast option or a show-stopping dessert for your holiday table, these recipes are sure to satisfy.
Leave a Reply