The Kitchen Everything

19+ Best Pumpkin Desserts for Fall Baking

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by

CeCe Jones
in , , , ,

Pumpkin season means one thing in my kitchen: the can opener comes out and stays out. Once that orange puree hits a mixing bowl, it turns into pie, cheesecake, cookies, rolls, and a dozen other treats that smell like a candle but taste a whole lot better.

There’s a reason pumpkin shows up in so many fall desserts. It brings moisture without extra fat, a mellow sweetness, and the perfect base for warm spices like cinnamon, ginger, and clove. Whether you’re baking for a holiday table or just want something cozy with your coffee, canned pumpkin makes it easy to get a rich, tender dessert without much fuss.

This list rounds up more than 19 pumpkin desserts worth baking this season, from the classic pie your family expects to cinnamon rolls and panna cotta you might not have tried yet.

Quick picks:

  • Best for beginners: Pumpkin Bars with Cream Cheese Frosting
  • Best showstopper: Pumpkin Layer Cake
  • Best for a crowd: Pumpkin Bread Pudding
  • Best make-ahead treat: Pumpkin Crème Brûlée

1. Classic Pumpkin Pie

A classic pumpkin pie with a flaky crust and silky, spiced filling is the dessert most fall tables can’t skip. The filling comes together in one bowl with canned pumpkin, eggs, cream, and warm spices, then bakes until just set.

Yields: 8 servings | Prep: 20 minutes | Bake: 50 minutes | Oven: 425°F, then 350°F

Ingredients:

  • 1 unbaked 9-inch pie crust
  • 15 oz canned pumpkin puree
  • 3/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 2 large eggs
  • 1 1/4 cups heavy cream

Method:

  1. Heat oven to 425°F. Fit crust into a pie plate.
  2. Whisk pumpkin, sugar, spices, and salt together.
  3. Beat in eggs, then stir in cream.
  4. Pour into crust. Bake 15 minutes.
  5. Reduce heat to 350°F, bake 35 minutes more, until center is set.
  6. Cool completely before slicing.

For more spins on this staple, check out our best pie recipes.

2. Pumpkin Cheesecake

A creamy pumpkin cheesecake with a gingersnap crust delivers tangy, spiced richness in every bite. It bakes low and slow in a water bath for a crack-free top and velvety texture.

Yields: 10 servings | Prep: 25 minutes | Bake: 1 hour 10 minutes | Oven: 325°F

Ingredients:

  • 1 1/2 cups crushed gingersnap cookies
  • 5 tbsp melted butter
  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 15 oz canned pumpkin puree
  • 3 large eggs
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla extract

Method:

  1. Mix cookie crumbs and butter, press into a springform pan.
  2. Bake crust at 325°F for 10 minutes.
  3. Beat cream cheese and sugar until smooth.
  4. Add pumpkin, eggs, spice, and vanilla; mix well.
  5. Pour over crust, set pan in a water bath.
  6. Bake 1 hour, then cool in oven with door cracked for 1 hour.
  7. Chill at least 4 hours before serving.

Browse our best cream cheese desserts for more ideas like this one.

3. Pumpkin Bars with Cream Cheese Frosting

Soft pumpkin bars topped with tangy cream cheese frosting are the easiest way to feed a crowd. They bake in one sheet pan, so there’s no layering or slicing cake rounds.

Yields: 24 bars | Prep: 15 minutes | Bake: 25 minutes | Oven: 350°F

Ingredients:

  • 4 eggs
  • 1 2/3 cups sugar
  • 1 cup vegetable oil
  • 15 oz canned pumpkin puree
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 8 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups powdered sugar

Method:

  1. Beat eggs, sugar, oil, and pumpkin together.
  2. Stir in flour, baking powder, cinnamon, and salt.
  3. Spread in a greased 13×9 pan.
  4. Bake 25 minutes, cool completely.
  5. Beat cream cheese, butter, and powdered sugar until fluffy.
  6. Frost bars and slice into squares.

4. Pumpkin Roll with Cream Cheese Filling

A pumpkin roll swirled with cream cheese filling looks impressive but comes together with simple pantry staples. Rolling the warm cake in a towel keeps it from cracking once filled.

Yields: 10 slices | Prep: 25 minutes | Bake: 13 minutes | Oven: 375°F

Ingredients:

  • 3/4 cup flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin puree
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 6 tbsp butter, softened

Method:

  1. Whisk flour, baking powder, and cinnamon.
  2. Beat eggs and sugar, then mix in pumpkin.
  3. Fold in dry ingredients, spread onto a lined jelly roll pan.
  4. Bake 13 minutes, then roll warm cake in a towel; cool.
  5. Beat cream cheese, powdered sugar, and butter.
  6. Unroll cake, spread filling, re-roll, and chill before slicing.

5. Pumpkin Chocolate Chip Cookies

Soft, cakey pumpkin chocolate chip cookies pack in melty chocolate and warm spice in every bite. The pumpkin keeps them moist for days, which is rare for a drop cookie.

Yields: 24 cookies | Prep: 15 minutes | Bake: 12 minutes | Oven: 350°F

Ingredients:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 1/2 cups chocolate chips

Method:

  1. Cream butter and sugar, then beat in pumpkin, egg, and vanilla.
  2. Mix in flour, baking soda, and spice.
  3. Fold in chocolate chips.
  4. Scoop onto a lined baking sheet.
  5. Bake 11 to 12 minutes until edges set.

See our best pumpkin cookie recipes for more flavor combinations.

6. Pumpkin Crumb Cake

A tender pumpkin crumb cake with a buttery streusel topping is the kind of thing you’ll want with coffee, not just dessert. The crumb layer adds crunch against the soft cake underneath.

Yields: 9 servings | Prep: 20 minutes | Bake: 35 minutes | Oven: 350°F

Ingredients:

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1 1/2 tsp pumpkin pie spice
  • 1 cup canned pumpkin puree
  • 2 eggs
  • 3/4 cup sugar
  • 1/3 cup oil
  • 1/2 cup flour (for crumb)
  • 1/3 cup brown sugar
  • 4 tbsp cold butter, cubed

Method:

  1. Mix flour, baking powder, and spice.
  2. Whisk pumpkin, eggs, sugar, and oil; combine with dry mix.
  3. Pour into a greased 9-inch pan.
  4. Rub flour, brown sugar, and butter into crumbs; sprinkle on top.
  5. Bake 35 minutes until a toothpick comes out clean.

7. Pumpkin Brownies

Fudgy pumpkin brownies swirled with a spiced pumpkin layer give chocolate lovers a reason to embrace fall flavors. The swirl stays soft and almost cheesecake-like against the dense brownie base.

Yields: 16 brownies | Prep: 15 minutes | Bake: 30 minutes | Oven: 350°F

Ingredients:

  • 1 cup butter, melted
  • 2 cups sugar
  • 4 eggs
  • 1 cup cocoa powder
  • 1 cup flour
  • 1/2 cup canned pumpkin puree
  • 2 tbsp sugar (for swirl)
  • 1 tsp pumpkin pie spice

Method:

  1. Mix butter, 2 cups sugar, and eggs.
  2. Stir in cocoa and flour; spread in a greased 9×9 pan.
  3. Combine pumpkin, 2 tbsp sugar, and spice.
  4. Dollop pumpkin mix over batter and swirl with a knife.
  5. Bake 28 to 30 minutes.

If chocolate is the real draw, check out decadent 3 ingredient Nutella brownies too.

8. Pumpkin Spice Cupcakes

Moist pumpkin spice cupcakes topped with cinnamon buttercream are easy to pack for parties and potlucks. The batter uses oil instead of butter, which keeps them soft even a day later.

Yields: 18 cupcakes | Prep: 15 minutes | Bake: 18 minutes | Oven: 350°F

Ingredients:

  • 1 3/4 cups flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 15 oz canned pumpkin puree
  • 1 cup sugar
  • 1/2 cup oil
  • 2 eggs
  • 1 cup butter, softened (frosting)
  • 3 cups powdered sugar
  • 1 tsp cinnamon

Method:

  1. Whisk flour, spice, and baking soda.
  2. Mix pumpkin, sugar, oil, and eggs; fold in dry ingredients.
  3. Divide into lined muffin tins.
  4. Bake 18 minutes, cool completely.
  5. Beat butter, powdered sugar, and cinnamon; pipe onto cupcakes.

Find more frosted favorites in our best cupcake recipes.

9. Pumpkin Tiramisu

A no-bake pumpkin tiramisu layers spiced mascarpone cream with espresso-dipped ladyfingers for a grown-up twist on the Italian classic. It needs a chill overnight, so plan this one a day ahead.

Yields: 9 servings | Prep: 30 minutes | Chill: 8 hours

Ingredients:

  • 24 ladyfingers
  • 1 cup brewed espresso, cooled
  • 8 oz mascarpone cheese
  • 1 cup canned pumpkin puree
  • 1/2 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1 cup heavy cream, whipped
  • Cocoa powder, for dusting

Method:

  1. Dip ladyfingers briefly in espresso, line the bottom of a dish.
  2. Beat mascarpone, pumpkin, powdered sugar, and spice.
  3. Fold in whipped cream.
  4. Spread half the cream mixture over ladyfingers.
  5. Repeat layers, ending with cream.
  6. Dust with cocoa, chill overnight.

10. Pumpkin Bread Pudding

Warm pumpkin bread pudding with a soft, custardy center is the dessert that turns stale bread into something special. Serve it with a drizzle of caramel or a splash of cream.

Yields: 8 servings | Prep: 15 minutes | Bake: 45 minutes | Oven: 350°F

Ingredients:

  • 6 cups cubed day-old bread
  • 15 oz canned pumpkin puree
  • 2 cups milk
  • 3 eggs
  • 2/3 cup brown sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla

Method:

  1. Place bread cubes in a greased baking dish.
  2. Whisk pumpkin, milk, eggs, sugar, spice, and vanilla.
  3. Pour over bread, pressing to soak.
  4. Let sit 10 minutes.
  5. Bake 45 minutes until set and golden.

11. Pumpkin Whoopie Pies

Soft pumpkin whoopie pies sandwiched with fluffy marshmallow filling make a fun handheld treat kids love. The cakey cookies stay tender for days stored in an airtight container.

Yields: 12 whoopie pies | Prep: 20 minutes | Bake: 12 minutes | Oven: 350°F

Ingredients:

  • 2 cups flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 cup canned pumpkin puree
  • 1/2 cup oil
  • 1 cup brown sugar
  • 1 egg
  • 1 cup marshmallow fluff
  • 1/2 cup butter, softened
  • 1 cup powdered sugar

Method:

  1. Mix flour, baking soda, and spice.
  2. Beat pumpkin, oil, brown sugar, and egg; combine with dry mix.
  3. Drop spoonfuls onto a lined baking sheet.
  4. Bake 11 to 12 minutes, cool completely.
  5. Beat fluff, butter, and powdered sugar.
  6. Sandwich filling between two cookies.

12. Pumpkin Mousse

A light pumpkin mousse whipped with warm spice gives you all the pie flavor without turning on the oven. It sets in the fridge in under two hours, making it a quick option for last-minute guests.

Yields: 6 servings | Prep: 15 minutes | Chill: 2 hours

Ingredients:

  • 1 cup canned pumpkin puree
  • 1/2 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 8 oz cream cheese, softened
  • 2 cups heavy cream, whipped

Method:

  1. Beat cream cheese, pumpkin, sugar, and spice until smooth.
  2. Fold in whipped cream gently.
  3. Spoon into serving cups.
  4. Chill at least 2 hours before serving.

13. Pumpkin Layer Cake

A tall pumpkin layer cake with cream cheese frosting makes the kind of centerpiece dessert that gets passed around the table twice. Three moist layers stack up for a bakery-style finish at home.

Yields: 12 servings | Prep: 30 minutes | Bake: 25 minutes | Oven: 350°F

Ingredients:

  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 15 oz canned pumpkin puree
  • 1 1/2 cups sugar
  • 1 cup oil
  • 4 eggs
  • 16 oz cream cheese, softened
  • 1 cup butter, softened
  • 4 cups powdered sugar

Method:

  1. Whisk flour, baking powder, and spice.
  2. Beat pumpkin, sugar, oil, and eggs; combine with dry mix.
  3. Divide batter among three greased 8-inch pans.
  4. Bake 22 to 25 minutes, cool completely.
  5. Beat cream cheese, butter, and powdered sugar.
  6. Stack layers with frosting between and on top.

For other showpiece options, visit our best cake recipes.

14. Pumpkin Pecan Cobbler

A gooey pumpkin pecan cobbler forms its own sauce as it bakes, landing somewhere between pie and pudding. Crunchy pecans on top add contrast to the soft spiced center.

Yields: 8 servings | Prep: 15 minutes | Bake: 40 minutes | Oven: 350°F

Ingredients:

  • 1 cup flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1 cup canned pumpkin puree
  • 1/2 cup milk
  • 2 tsp pumpkin pie spice
  • 1 cup chopped pecans
  • 1 cup brown sugar
  • 1 1/2 cups hot water

Method:

  1. Mix flour, sugar, baking powder, pumpkin, milk, and spice.
  2. Spread into a greased baking dish.
  3. Sprinkle pecans and brown sugar on top.
  4. Pour hot water evenly over the top; do not stir.
  5. Bake 40 minutes until bubbly.

15. Pumpkin Doughnuts

Baked pumpkin doughnuts rolled in cinnamon sugar give you fall-fair flavor without a deep fryer. A doughnut pan keeps them light and cake-like inside.

Yields: 12 doughnuts | Prep: 15 minutes | Bake: 12 minutes | Oven: 350°F

Ingredients:

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 cup canned pumpkin puree
  • 1/2 cup milk
  • 1/3 cup sugar
  • 1 egg
  • 1/4 cup melted butter
  • 1/2 cup sugar, for coating
  • 1 tsp cinnamon, for coating

Method:

  1. Whisk flour, baking powder, and spice.
  2. Mix pumpkin, milk, sugar, egg, and butter; combine with dry mix.
  3. Pipe batter into a greased doughnut pan.
  4. Bake 10 to 12 minutes.
  5. Toss warm doughnuts in cinnamon sugar.

16. Pumpkin Cinnamon Rolls

Soft pumpkin cinnamon rolls with a tangy glaze turn a weekend breakfast into a fall event. The dough stays extra tender thanks to the pumpkin puree mixed right in.

Yields: 12 rolls | Prep: 30 minutes, plus rising | Bake: 25 minutes | Oven: 350°F

Ingredients:

  • 3 1/2 cups flour
  • 1 packet active dry yeast
  • 3/4 cup warm milk
  • 1/2 cup canned pumpkin puree
  • 1/4 cup sugar
  • 1 egg
  • 1/4 cup melted butter
  • 1/2 cup brown sugar, for filling
  • 2 tsp cinnamon, for filling
  • 1 cup powdered sugar, for glaze

Method:

  1. Dissolve yeast in warm milk, let sit 5 minutes.
  2. Mix in pumpkin, sugar, egg, butter, and flour; knead into dough.
  3. Let rise 1 hour, then roll out.
  4. Sprinkle brown sugar and cinnamon, roll up, and slice into rounds.
  5. Let rise 30 minutes, then bake 25 minutes.
  6. Drizzle with glaze while warm.

17. Pumpkin Crème Brûlée

A silky pumpkin crème brûlée with a crackling sugar top feels fancy but takes just a handful of ingredients. The torched sugar crust gives a satisfying crack against the creamy custard underneath.

Yields: 6 servings | Prep: 15 minutes | Bake: 40 minutes | Oven: 325°F

Ingredients:

  • 2 cups heavy cream
  • 1/2 cup canned pumpkin puree
  • 5 egg yolks
  • 1/2 cup sugar
  • 1 tsp pumpkin pie spice
  • 6 tbsp sugar, for topping

Method:

  1. Warm cream and pumpkin together, don’t boil.
  2. Whisk egg yolks, sugar, and spice.
  3. Slowly pour warm cream into yolks, whisking.
  4. Divide into ramekins set in a water bath.
  5. Bake 35 to 40 minutes until set but jiggly.
  6. Chill, then sprinkle sugar on top and torch before serving.

18. Pumpkin Ice Cream

Creamy pumpkin ice cream churned with warm spice is a cool way to close out a fall dinner. No ice cream maker? A quick no-churn version using whipped cream works nearly as well.

Yields: 1 quart | Prep: 15 minutes | Churn: 25 minutes | Freeze: 4 hours

Ingredients:

  • 1 cup canned pumpkin puree
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 2/3 cup sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla

Method:

  1. Whisk all ingredients together until sugar dissolves.
  2. Chill mixture 2 hours.
  3. Churn in an ice cream maker 20 to 25 minutes.
  4. Transfer to a container and freeze 4 hours before scooping.

19. Pumpkin Panna Cotta

A smooth pumpkin panna cotta jiggles just right and carries warm spice in every spoonful. Gelatin sets it into a silky custard without any eggs or baking involved.

Yields: 6 servings | Prep: 15 minutes | Chill: 4 hours

Ingredients:

  • 2 1/2 tsp unflavored gelatin
  • 3 tbsp cold water
  • 2 cups heavy cream
  • 1/2 cup canned pumpkin puree
  • 1/3 cup sugar
  • 1 tsp pumpkin pie spice

Method:

  1. Sprinkle gelatin over cold water, let sit 5 minutes.
  2. Warm cream, pumpkin, sugar, and spice in a saucepan, don’t boil.
  3. Remove from heat, whisk in bloomed gelatin until dissolved.
  4. Pour into ramekins or cups.
  5. Chill at least 4 hours until set.

Tips for Baking with Canned Pumpkin

Canned pumpkin puree bakes more reliably than fresh for most desserts on this list. It has a consistent moisture level, so your bars, cakes, and pies turn out the same every time.

Grab plain pumpkin puree, not pumpkin pie filling. The filling already has sugar and spices mixed in, which throws off a recipe’s balance.

Blot excess moisture from the puree with a paper towel if a recipe calls for a thicker texture, like in cheesecake or bars. This small step keeps the bake from turning soggy in the middle.

Measure spices fresh. Pumpkin pie spice loses its punch after about a year in the cabinet, so a quick sniff test tells you if it’s time to restock.

Mix pumpkin batters just until combined. Overmixing develops gluten in the flour, which can make cakes and bars tough instead of tender.

For more pumpkin baking inspiration beyond this list, our best pumpkin recipes and our best pumpkin desserts collections are worth a look.

Make-Ahead and Storage Tips

Most pumpkin desserts on this list taste better the next day, once the spices have had time to settle into the batter. Bars, cakes, and bread pudding all hold up well in the fridge for up to 4 days in a sealed container.

Cheesecake, mousse, panna cotta, and crème brûlée need to chill before serving anyway, so making them a day ahead actually works in your favor. Keep crème brûlée unsugared until right before serving, then torch the top fresh for the best crack.

Cookies and whoopie pies freeze well for up to 2 months. Stack them with parchment paper between layers in an airtight container or freezer bag.

Cakes and cupcakes with cream cheese frosting should stay refrigerated, but let them sit at room temperature for 20 minutes before serving so the crumb softens back up.

For bigger holiday spreads, check our best thanksgiving dessert recipes for more dishes that pair well with this pumpkin lineup.

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