Pumpkin season means more than one pie on the counter. Once the cans (or your own roasted purée) come out, pumpkin works into breakfast, dinner, and dessert without much fuss. The best pumpkin recipe for most home cooks is a classic pumpkin bread, since it uses pantry staples, bakes in one pan, and freezes well for weeks of snacking.
That said, pumpkin pulls its weight far beyond the loaf pan. It thickens soups, folds into pasta sauce, sweetens cupcakes, and even turns up in curry and chili. Below are 19+ recipes worth putting on repeat this fall, from sweet breakfast bakes to savory dinners that use up a half-open can of purée before it goes to waste.
1. Pumpkin Bread
This loaf is moist, lightly spiced, and the easiest way to use a full can of purée. Mix 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, 1 ½ cups sugar, 2 eggs, ½ cup oil, ¼ cup water, and 1 cup pumpkin purée. Pour into a greased 9×5-inch pan and bake at 350°F for 55-60 minutes, until a toothpick comes out clean. Cool 10 minutes before slicing. For more variations, check out our best pumpkin recipes for other spin-offs on this classic.
2. Creamy Pumpkin Soup
This soup is silky, mildly sweet, and ready in under 40 minutes. Sauté 1 chopped onion and 2 garlic cloves in 2 tablespoons butter, then stir in 3 cups pumpkin purée, 3 cups vegetable broth, ½ cup cream, and ½ teaspoon nutmeg. Simmer 15 minutes, then blend smooth. Season with salt and pepper. Serves 4. Swirl in extra cream before serving. Browse our best creamy soup recipes if this one becomes a fall staple in your kitchen.
3. Pumpkin Muffins
These muffins bake up tender with a crackly sugared top. Whisk 2 cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon cloves, and ½ teaspoon salt. Combine with 1 cup pumpkin purée, 2 eggs, ½ cup oil, and 1 cup sugar. Divide into a 12-cup muffin tin and bake at 375°F for 18-20 minutes. Let cool 5 minutes before removing. They freeze beautifully for grab-and-go mornings. Pair them with other baked goods from our best fall baking recipes.
4. Pumpkin Pancakes
These pancakes come out fluffy with a warm, spiced flavor in every bite. Whisk 1 ¼ cups flour, 2 teaspoons baking powder, ½ teaspoon cinnamon, and ¼ teaspoon salt. Add 1 cup milk, ½ cup pumpkin purée, 1 egg, and 2 tablespoons melted butter. Cook ¼ cup portions on a greased griddle over medium heat, 2-3 minutes per side, until bubbles form and edges set. Makes about 10 pancakes. Top with maple syrup and a pat of butter while they’re hot.
5. Pumpkin Chocolate Chip Cookies
These cookies bake up soft and cakey, studded with melty chocolate. Cream ½ cup butter with ¾ cup brown sugar, then beat in ½ cup pumpkin purée and 1 teaspoon vanilla. Mix in 1 ¾ cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt, then fold in 1 cup chocolate chips. Scoop onto a lined sheet and bake at 350°F for 11-13 minutes. Makes about 24 cookies. For more cookie ideas, visit our best pumpkin cookie recipes.
6. Pumpkin Pasta with Sage
This sauce turns pumpkin purée into something silky and savory in one skillet. Cook 12 ounces pasta. Meanwhile, sauté 2 tablespoons butter with 8 sage leaves until crisp, then stir in 1 cup pumpkin purée, ½ cup pasta water, ¼ cup parmesan, and a pinch of nutmeg. Toss with the pasta until glossy. Serves 4. Crisp sage leaves on top add a nice crunch. See our best pasta recipes for every occasion for more weeknight dinner ideas.
7. Pumpkin Cheesecake
This cheesecake bakes dense, creamy, and deeply spiced, a fall twist on the classic. Press 1 ½ cups graham crumbs with ⅓ cup melted butter into a 9-inch springform pan. Beat 24 ounces cream cheese with 1 cup sugar, 1 cup pumpkin purée, 3 eggs, and 2 teaspoons pumpkin spice. Pour over crust and bake at 325°F for 55-65 minutes, until the center barely jiggles. Chill 4 hours before slicing. Find more ideas at our best pumpkin desserts.
8. Pumpkin Waffles
These waffles turn out crisp outside and soft inside, with pumpkin baked right into the batter. Whisk 2 cups flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, and ½ teaspoon salt. Add 1 ¾ cups milk, 1 cup pumpkin purée, 2 eggs, and ¼ cup melted butter. Cook in a preheated waffle iron until golden, about 4-5 minutes per batch. Makes 6 waffles. Serve with pecans and warm syrup for a cozy weekend breakfast.
9. Pumpkin Roll with Cream Cheese Filling
This roll looks fancy but comes together with basic pantry staples. Beat 3 eggs, 1 cup sugar, and ⅔ cup pumpkin purée, then fold in ¾ cup flour, 1 teaspoon baking powder, and 2 teaspoons cinnamon. Spread on a lined jelly roll pan and bake at 375°F for 13-15 minutes. Roll warm in a towel, cool, then fill with a whipped mix of 8 ounces cream cheese, ¼ cup butter, and 1 cup powdered sugar. Check our best cream cheese desserts for similar treats.
10. Pumpkin Risotto
This risotto turns creamy and golden, with pumpkin melting right into the rice. Sauté 1 chopped shallot in 2 tablespoons butter, add 1 ½ cups arborio rice, and toast 1 minute. Stir in ½ cup white wine, then ladle in 4 cups warm broth gradually, stirring until absorbed. Fold in 1 cup pumpkin purée and ½ cup parmesan near the end. Serves 4. Finish with black pepper and a little extra cheese on top.
11. Pumpkin Cornbread
This cornbread bakes moist and slightly sweet, a nice change from the usual skillet version. Mix 1 cup cornmeal, 1 cup flour, ¼ cup sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Add 1 cup pumpkin purée, 1 cup milk, 2 eggs, and ¼ cup melted butter. Pour into a greased 9-inch pan and bake at 400°F for 20-25 minutes. Cool slightly before cutting into squares. It pairs well with chili on a cold night.
12. Pumpkin Baked Oatmeal
This baked oatmeal sets into soft, custardy squares you can reheat all week. Mix 2 cups oats, 1 teaspoon baking powder, 1 teaspoon cinnamon, and ¼ teaspoon salt. Stir in 1 cup pumpkin purée, 1 ¾ cups milk, 1 egg, ⅓ cup maple syrup, and 1 teaspoon vanilla. Pour into a greased 8-inch dish and bake at 350°F for 35-40 minutes, until set. Serves 6. Top with chopped pecans before baking for extra crunch.
13. Pumpkin Cinnamon Rolls
These rolls turn out pillowy soft with pumpkin worked right into the dough. Combine 3 ½ cups flour, 1 packet yeast, ½ cup pumpkin purée, ½ cup warm milk, ¼ cup sugar, and ¼ cup melted butter into a soft dough. Let rise 1 hour, roll out, spread with cinnamon-sugar butter, and slice into 12 rolls. Bake at 350°F for 22-25 minutes. Drizzle with cream cheese glaze while warm. These make a showstopping weekend breakfast.
14. Pumpkin Cupcakes with Cream Cheese Frosting
These cupcakes bake moist and fluffy, topped with a tangy-sweet frosting. Whisk 1 ¾ cups flour, 1 teaspoon baking soda, 2 teaspoons pumpkin spice, and ½ teaspoon salt. Add 1 cup pumpkin purée, 1 cup sugar, ½ cup oil, and 2 eggs. Divide into a lined 12-cup tin and bake at 350°F for 18-20 minutes. Cool completely, then top with whipped cream cheese frosting. Browse our best cupcake recipes for more flavor ideas.
15. Pumpkin Swirl Brownies
These brownies marble rich chocolate with a creamy pumpkin swirl. Prepare a standard brownie batter in an 8-inch pan. Mix 1 cup pumpkin purée, 2 tablespoons sugar, 1 egg, and ½ teaspoon cinnamon separately, then dollop over the brownie batter and swirl with a knife. Bake at 350°F for 35-40 minutes, until a toothpick comes out mostly clean. Cool fully before slicing into 16 squares. The contrast of chocolate and spice makes these disappear fast.
16. Pumpkin Turkey Chili
This chili turns thick and hearty, with pumpkin purée adding body without heaviness. Brown 1 pound ground turkey with 1 chopped onion and 2 garlic cloves. Stir in 1 cup pumpkin purée, 1 can diced tomatoes, 1 can kidney beans, 2 tablespoons chili powder, and 2 cups broth. Simmer 30 minutes, stirring occasionally. Serves 6. Top with shredded cheese and a dollop of sour cream for serving.
17. Pumpkin Scones
These scones bake flaky and lightly spiced, best fresh from the oven with coffee. Combine 2 cups flour, ⅓ cup sugar, 1 tablespoon baking powder, and 1 teaspoon pumpkin spice. Cut in ½ cup cold butter, then stir in ½ cup pumpkin purée and ¼ cup cream. Shape into a disc, cut into 8 wedges, and bake at 400°F for 15-18 minutes. Drizzle with a simple glaze once cooled. They pair well with items from our best baking recipes for home bakers.
18. Pumpkin Coconut Curry
This curry turns silky and warmly spiced, a savory way to use pumpkin purée in dinner. Sauté 1 chopped onion, 2 garlic cloves, and 1 tablespoon curry powder in oil. Stir in 1 cup pumpkin purée, 1 can coconut milk, and 1 cup vegetable broth. Simmer 15 minutes, then add 2 cups chickpeas or vegetables. Serves 4 over rice. Finish with fresh cilantro and a squeeze of lime.
Tips for Cooking with Pumpkin Purée
Always check your label before baking. Pure pumpkin purée and pumpkin pie filling are not the same thing. Pie filling already has sugar and spices mixed in, which throws off a recipe that calls for plain purée.
Drain excess liquid when needed. Canned purée can vary in thickness between brands. If your batter looks thin, blot the purée with a paper towel before measuring.
Swap spices to taste. Pumpkin pie spice usually blends cinnamon, ginger, nutmeg, and cloves. Mixing your own lets you add more ginger for warmth or more clove for depth.
Store leftover purée properly. Freeze extra purée in half-cup portions in a freezer bag, flattened for quick thawing. It keeps well for up to three months and saves you from buying a second can mid-recipe.
Roast your own when fall pumpkins are at the market. Cut a small sugar pumpkin in half, roast at 400°F for 45 minutes, then scoop and blend the flesh smooth. Homemade purée tastes sweeter and less watery than most canned versions, though it needs to drain in a fine mesh strainer for an hour before using.
Bring pumpkin to room temperature before mixing into batters. Cold purée straight from the fridge can make butter seize up in creamed recipes, leading to a lumpy batter instead of a smooth one.
