19+ Best Pumpkin Desserts

Pumpkin season sneaks up fast, and by the time the first cool morning hits, you’re already craving something warm and spiced. Canned pumpkin sits in your pantry for weeks waiting for a purpose, and there’s no shortage of ways to put it to work this fall.

For the best all-around pumpkin dessert, classic pumpkin pie wins for its balance of spice, creamy texture, and nostalgic flavor that fits any fall table. But pie is just the start. Pumpkin works beautifully in bars, cookies, cheesecake, and even fudge, so your dessert rotation never gets boring between now and Thanksgiving.

This list covers 19 pumpkin desserts worth baking this season, from the classics your grandmother made to newer favorites like pumpkin tiramisu and baked doughnuts.

Quick picks:

• Best overall: Classic Pumpkin Pie, for its reliable flavor and crowd appeal
• Best for a crowd: Pumpkin Dump Cake, since it feeds a party with minimal effort
• Best make-ahead: Pumpkin Cheesecake, because it needs to chill overnight anyway
• Best for kids: Pumpkin Whoopie Pies, with their handheld size and creamy filling

1. Classic Pumpkin Pie

Nothing says fall quite like a classic pumpkin pie with its silky, spiced filling and flaky crust. Yield: one 9-inch pie, 8 slices. Prep time: 20 minutes. Bake time: 50 minutes at 425°F then 350°F.

Ingredients:

• 1 unbaked 9-inch pie crust
• 15 oz canned pumpkin puree
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves
• 2 large eggs
• 12 oz evaporated milk

Method:

1. Heat oven to 425°F.
2. Whisk pumpkin, sugar, salt, and spices together.
3. Beat in eggs, then stir in evaporated milk.
4. Pour into crust.
5. Bake 15 minutes, reduce heat to 350°F, bake 40 more minutes until a knife comes out clean.
6. Cool completely before slicing.

For more classic options, check out our best pie recipes.

2. Pumpkin Cheesecake

Pumpkin cheesecake takes everything you love about pie and makes it richer, denser, and a little more indulgent. Yield: one 9-inch cheesecake, 10 slices. Prep: 25 minutes. Bake: 60 minutes at 325°F, plus overnight chilling.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tbsp melted butter
• 24 oz cream cheese, softened
• 1 cup sugar
• 15 oz pumpkin puree
• 3 eggs
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Method:

1. Press crumbs and butter into a springform pan; bake 10 minutes at 325°F.
2. Beat cream cheese and sugar until smooth.
3. Add pumpkin, eggs, and spices; mix well.
4. Pour over crust and bake 55-60 minutes.
5. Chill overnight before serving.

This one pairs well with ideas from our best cheesecake topping ideas.

3. Pumpkin Bars with Cream Cheese Frosting

These soft, cake-like bars taste like pumpkin spice cake wearing frosting instead of a crumb topping. Yield: 24 bars. Prep: 15 minutes. Bake: 25 minutes at 350°F.

Ingredients:

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

Method:

1. Beat eggs, sugar, oil, and pumpkin together.
2. Mix in dry ingredients until just combined.
3. Spread into a greased 13×9 pan.
4. Bake 25-30 minutes; cool fully.
5. Beat cream cheese, butter, and powdered sugar; spread over bars.

Find more crowd-sized treats among our best pumpkin desserts.

4. Pumpkin Roll with Cream Cheese Filling

A pumpkin roll looks fancy on a dessert table but comes together with simple pantry staples and a kitchen towel. Yield: 1 roll, 10 slices. Prep: 20 minutes. Bake: 13 minutes at 375°F.

Ingredients:

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

Method:

1. Beat eggs, sugar, and pumpkin.
2. Fold in dry ingredients.
3. Spread onto a lined jelly roll pan; bake 13-15 minutes.
4. Roll warm cake in a towel; cool completely.
5. Beat filling ingredients, unroll cake, spread filling, re-roll, and chill.

5. Pumpkin Chocolate Chip Cookies

These cookies turn out soft and almost cakey, with pockets of melted chocolate in every bite. Yield: 24 cookies. Prep: 15 minutes. Bake: 12 minutes at 350°F.

Ingredients:

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

Method:

1. Cream butter and sugar.
2. Beat in pumpkin, egg, and vanilla.
3. Mix in dry ingredients, then fold in chocolate chips.
4. Drop spoonfuls onto a baking sheet.
5. Bake 11-13 minutes until edges set.

Browse more options in our best pumpkin cookie recipes.

6. Pumpkin Crumb Cake

This cake stays moist under a thick, buttery crumb topping that practically melts on your tongue. Yield: one 9×13 cake, 12 slices. Prep: 20 minutes. Bake: 35 minutes at 350°F.

Ingredients:

• 2 cups flour
• 1 1/2 tsp baking powder
• 2 tsp cinnamon
• 1 cup sugar
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 eggs
• 1 cup brown sugar
• 1/2 cup cold butter, cubed

Method:

1. Mix cake ingredients and pour into a greased pan.
2. Combine brown sugar, remaining flour, and butter with fingers until crumbly.
3. Sprinkle crumb topping over batter.
4. Bake 35-40 minutes until set.
5. Cool before slicing.

7. Pumpkin Bread

Pumpkin bread is the loaf every fall kitchen needs, dense, moist, and fragrant with warm spice. Yield: 1 loaf, 10 slices. Prep: 15 minutes. Bake: 60 minutes at 350°F.

Ingredients:

• 1 3/4 cups flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 2 eggs
• 15 oz pumpkin puree

Method:

1. Whisk dry ingredients together.
2. Beat sugar, oil, eggs, and pumpkin.
3. Fold wet into dry until combined.
4. Pour into a greased loaf pan.
5. Bake 55-65 minutes until a toothpick comes out clean.

Pair it with ideas from 15 easy bread machine recipes you need to try.

8. Pumpkin Whoopie Pies

Whoopie pies give you soft pumpkin cake sandwiched around a cloud of sweet, tangy filling. Yield: 12 sandwiches. Prep: 20 minutes. Bake: 12 minutes at 350°F.

Ingredients:

• 2 cups flour
• 1 tsp baking soda
• 2 tsp cinnamon
• 1 cup sugar
• 1/2 cup vegetable oil
• 15 oz pumpkin puree
• 1 egg
• 8 oz cream cheese
• 1/4 cup butter, softened
• 2 cups powdered sugar

Method:

1. Mix dry ingredients in one bowl.
2. Beat sugar, oil, pumpkin, and egg together.
3. Combine wet and dry; drop spoonfuls onto a sheet.
4. Bake 10-12 minutes; cool.
5. Beat filling ingredients and sandwich between two cookies.

9. Pumpkin Brownies

These brownies swirl pumpkin spice flavor into a fudgy base, giving you two favorite desserts in one pan. Yield: 16 brownies. Prep: 15 minutes. Bake: 30 minutes at 350°F.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup sugar
• 1 tsp cinnamon
• 1 box brownie mix (plus ingredients it calls for)
• 4 oz cream cheese, softened
• 2 tbsp powdered sugar

Method:

1. Prepare brownie batter as directed; pour into a pan.
2. Mix pumpkin, sugar, and cinnamon separately.
3. Dollop pumpkin mixture over brownie batter and swirl with a knife.
4. Bake 28-32 minutes.
5. Cool before cutting into squares.

For other chocolate pairings, see 25 chocolate dessert recipes.

10. Pumpkin Dump Cake

Pumpkin dump cake is the easiest dessert on this list, layering pumpkin filling, cake mix, and butter straight into the pan. Yield: 12 servings. Prep: 10 minutes. Bake: 50 minutes at 350°F.

Ingredients:

• 29 oz pumpkin puree
• 12 oz evaporated milk
• 3 eggs
• 1 cup sugar
• 2 tsp pumpkin pie spice
• 1 box yellow cake mix
• 1 cup butter, melted
• 1 cup chopped pecans

Method:

1. Whisk pumpkin, milk, eggs, sugar, and spice; pour into a greased 9×13 pan.
2. Sprinkle dry cake mix evenly over top.
3. Scatter pecans over cake mix.
4. Drizzle melted butter evenly across the top.
5. Bake 50-55 minutes until set.

11. Pumpkin Bread Pudding

This bread pudding turns day-old bread into a custardy, spiced dessert that smells like fall the moment it hits the oven. Yield: 8 servings. Prep: 15 minutes. Bake: 45 minutes at 350°F.

Ingredients:

• 6 cups cubed bread
• 15 oz pumpkin puree
• 2 cups milk
• 3 eggs
• 3/4 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Method:

1. Place bread cubes in a greased baking dish.
2. Whisk remaining ingredients together.
3. Pour mixture over bread, pressing to soak.
4. Let sit 15 minutes.
5. Bake 40-45 minutes until puffed and set.

12. Pumpkin Mousse

Pumpkin mousse delivers all the pie flavor without turning on the oven, whipped light and airy with a spoonable texture. Yield: 6 servings. Prep: 15 minutes, plus 2 hours chilling.

Ingredients:

• 1 cup heavy cream
• 1 cup pumpkin puree
• 1/2 cup powdered sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp vanilla

Method:

1. Whip cream to stiff peaks.
2. In a separate bowl, mix pumpkin, powdered sugar, spices, and vanilla.
3. Fold whipped cream into pumpkin mixture gently.
4. Spoon into cups.
5. Chill at least 2 hours before serving.

13. Pumpkin Cream Cheese Muffins

These muffins hide a sweet cream cheese center inside soft, spiced pumpkin cake. Yield: 12 muffins. Prep: 20 minutes. Bake: 20 minutes at 375°F.

Ingredients:

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

Method:

1. Mix muffin batter from flour, baking soda, cinnamon, sugar, pumpkin, oil, and eggs.
2. Beat cream cheese with 1/4 cup sugar.
3. Fill muffin cups halfway with batter, add a spoonful of filling, top with more batter.
4. Bake 18-20 minutes.
5. Cool before serving.

14. Pumpkin Tiramisu

Pumpkin tiramisu swaps the usual coffee-soaked ladyfingers for a spiced mascarpone layer that still tastes like the Italian classic. Yield: 9 servings. Prep: 25 minutes, plus 4 hours chilling.

Ingredients:

• 24 ladyfingers
• 1/2 cup strong coffee, cooled
• 8 oz mascarpone cheese
• 1 cup pumpkin puree
• 1/2 cup powdered sugar
• 1 cup heavy cream, whipped
• 1 tsp cinnamon

Method:

1. Dip ladyfingers briefly in coffee; line a dish.
2. Beat mascarpone, pumpkin, sugar, and cinnamon.
3. Fold in whipped cream.
4. Layer filling over ladyfingers, repeat layers.
5. Chill 4 hours before serving.

15. Baked Pumpkin Doughnuts

Baked instead of fried, these doughnuts stay light and spiced with a soft, cake-like crumb. Yield: 12 doughnuts. Prep: 15 minutes. Bake: 12 minutes at 350°F.

Ingredients:

• 1 3/4 cups flour
• 1 tsp baking powder
• 2 tsp cinnamon
• 3/4 cup sugar
• 3/4 cup pumpkin puree
• 1/3 cup milk
• 1 egg
• 3 tbsp melted butter

Method:

1. Whisk dry ingredients together.
2. Mix pumpkin, milk, egg, and butter separately.
3. Combine wet and dry; spoon into a greased doughnut pan.
4. Bake 10-12 minutes.
5. Cool, then dust with cinnamon sugar or glaze.

16. Pumpkin Pecan Cobbler

This cobbler forms its own gooey sauce underneath a spiced, nutty topping as it bakes. Yield: 8 servings. Prep: 15 minutes. Bake: 45 minutes at 350°F.

Ingredients:

• 1 cup flour
• 1 cup sugar
• 2 tsp baking powder
• 1 cup milk
• 15 oz pumpkin puree
• 1 cup brown sugar
• 1 1/2 cups hot water
• 1 cup chopped pecans

Method:

1. Mix flour, sugar, baking powder, milk, and pumpkin; spread in a baking dish.
2. Sprinkle brown sugar and pecans over the top.
3. Pour hot water over everything without stirring.
4. Bake 45 minutes until bubbly.
5. Serve warm, ideally with vanilla ice cream.

17. Pumpkin Ice Cream

Pumpkin ice cream tastes like pie filling frozen into a creamy, scoopable treat. Yield: about 1 quart. Prep: 15 minutes, plus churning and freezing time.

Ingredients:

• 2 cups heavy cream
• 1 cup milk
• 3/4 cup sugar
• 1 cup pumpkin puree
• 2 tsp pumpkin pie spice
• 1 tsp vanilla

Method:

1. Whisk all ingredients together until smooth.
2. Chill mixture at least 2 hours.
3. Churn in an ice cream maker according to manufacturer instructions.
4. Transfer to a container.
5. Freeze 4 hours before scooping.

18. Pumpkin Fudge

Pumpkin fudge sets up smooth and dense, with warm spice in every creamy bite. Yield: 36 pieces. Prep: 15 minutes, plus chilling.

Ingredients:

• 3 cups sugar
• 3/4 cup butter
• 2/3 cup evaporated milk
• 1/2 cup pumpkin puree
• 2 tsp pumpkin pie spice
• 7 oz marshmallow creme
• 2 cups white chocolate chips

Method:

1. Combine sugar, butter, milk, pumpkin, and spice in a saucepan; bring to a boil for 4 minutes, stirring.
2. Remove from heat; stir in marshmallow creme and chocolate chips until melted.
3. Pour into a lined 9×9 pan.
4. Chill until firm, about 3 hours.
5. Cut into squares.

19. Pumpkin Flan

Pumpkin flan layers a silky custard over a pool of soft caramel, a cooler-weather twist on a classic. Yield: 8 servings. Prep: 20 minutes. Bake: 50 minutes at 350°F.

Ingredients:

• 1 cup sugar (for caramel)
• 14 oz sweetened condensed milk
• 1 cup pumpkin puree
• 4 eggs
• 1 cup evaporated milk
• 1 tsp cinnamon

Method:

1. Melt sugar in a pan until amber; pour into a baking dish to coat bottom.
2. Blend remaining ingredients until smooth.
3. Pour custard over caramel.
4. Bake in a water bath 45-50 minutes.
5. Chill, then invert onto a plate to serve.

How to Choose a Pumpkin Dessert for Your Occasion

The right pumpkin dessert depends on how much time you have and how many people you’re feeding. A weeknight craving calls for something different than a Thanksgiving dessert table.

For a quick fix with pantry staples, cookies, muffins, or fudge come together fast without much cleanup. For a holiday spread, pie, cheesecake, and tiramisu make a stronger visual impact and can be made a day ahead.

If you’re feeding a crowd on a budget, dump cake and bars stretch a few ingredients into dozens of servings. For something lighter after a big meal, mousse or flan offers a smaller, creamier bite.

Dessert	Best For	Make-Ahead?	Serves
Classic Pumpkin Pie	Holidays	Yes	8
Pumpkin Cheesecake	Special occasions	Yes (overnight)	10
Pumpkin Bars	Potlucks	Yes	24
Pumpkin Roll	Entertaining	Yes	10
Pumpkin Chocolate Chip Cookies	Quick treats	Yes	24
Pumpkin Crumb Cake	Brunch	Yes	12
Pumpkin Bread	Gifting	Yes	10
Pumpkin Whoopie Pies	Kids	Yes	12
Pumpkin Brownies	Chocolate lovers	Yes	16
Pumpkin Dump Cake	Feeding a crowd	Yes	12
Pumpkin Bread Pudding	Cozy nights	Same day	8
Pumpkin Mousse	Light dessert	Yes	6
Pumpkin Cream Cheese Muffins	Breakfast	Yes	12
Pumpkin Tiramisu	Dinner parties	Yes	9
Baked Pumpkin Doughnuts	Weekend baking	Same day	12
Pumpkin Pecan Cobbler	Warm comfort food	Same day	8
Pumpkin Ice Cream	Summer-fall crossover	Yes	8
Pumpkin Fudge	Gifting	Yes	36
Pumpkin Flan	Dinner parties	Yes	8

For more seasonal inspiration, browse our best fall baking recipes or our best thanksgiving dessert recipes.

Tips for Baking with Canned Pumpkin

Canned pumpkin puree gives you consistent moisture and flavor without the work of roasting a fresh pumpkin. Always check the label for “100% pumpkin,” not pumpkin pie filling, which already contains sugar and spices.

Drain excess liquid if your puree looks watery. Some cans vary in moisture, and a few minutes pressing it through a paper towel keeps your bars or bread from turning gummy.

Measure spices by taste, not just the recipe. Cinnamon, nutmeg, ginger, and cloves lose potency the longer they sit in your pantry, so a fresh jar makes a real difference in flavor.

Store leftover puree in an airtight container in the fridge for up to five days, or freeze it in one-cup portions for your next batch of muffins or bread.

Let pumpkin desserts cool fully before slicing. Custard-based bakes like pie, flan, and cheesecake need time to set, and cutting too early gives you a runny, messy slice instead of a clean one.