Pumpkin desserts are the reason I turn the oven back on in September. Once the air changes, I want everything spiced, soft, and a little bit cozy, from no bake bites I can make in five minutes to a proper layered cheesecake for a crowd.
This is a running list of the best pumpkin desserts to bake all fall, sorted by type so you can jump straight to cookies, bars, bread, cake, pie, or cheesecake. A few are mine, the rest come from bakers I trust.
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No Bake Pumpkin Desserts
Start here when it is still warm out or you just do not feel like baking.
No Bake Pumpkin Balls
Pumpkin Pie Dip
No Bake Pumpkin Dessert
No Bake Pumpkin Pie
No Bake Pumpkin Lush
Pumpkin Fluff Dip
Pumpkin Cookies
Soft and cakey or chewy and spiced, these are the cookies that disappear first at a fall party.
Pumpkin Pie Spice Cookies
Pumpkin Smores Cookies
Pumpkin Cranberry Oatmeal Cookies
Brown Butter Pumpkin Oatmeal Cookies
Soft Pumpkin Pie Cookies With Cream Cheese Frosting
Rice Flour Pumpkin Chocolate Chip Cookies
Pumpkin Pie Cookies
Soft Pumpkin Cookies
Spiced Pumpkin Cookies
Pumpkin Chocolate Chip Cookies
Frosted Pumpkin Cookies
Pumpkin Bars and Blondies
The pan dessert you bring when you need to feed a lot of people without much effort.
Pumpkin Bars with Cream Cheese Frosting
Pumpkin Bars
Pumpkin Blondies
Fudgy Pumpkin Blondies
Pumpkin Bread and Muffins
Quick breads freeze beautifully, so bake two and tuck one away for November.
Gluten Free Pumpkin Chocolate Chip Bread
Pumpkin Banana Bread With Chocolate Chips
Pumpkin Bread With Streusel Topping
Pumpkin Bread With Streusel Topping
Pumpkin Bread With Cream Cheese Frosting
Pumpkin Muffins With Cranberries
Moist Pumpkin Banana Muffins, No Oil
Pumpkin Scones With Vanilla Glaze
Moist Pumpkin Bread
Pumpkin Chocolate Chip Bread
Pumpkin Streusel Muffins
The Best Pumpkin Muffins
Pumpkin Cake, Bundt and Coffee Cake
For birthdays in October, potlucks, or a Tuesday that needs improving.
Pumpkin Spice Bundt Cake With Glaze
Pumpkin Cheesecake Roll
Pumpkin Bundt Cake
Glazed Pumpkin Bundt Cake
Pumpkin Pie and Tarts
The classic, plus every shortcut and upgrade to it.
The Great Pumpkin Pie
Homemade Pumpkin Pie
Best Classic Pumpkin Pie
Pumpkin Pie with Caramel Pecan Topping
Pumpkin Cheesecake
Make it a day ahead. Cheesecake always tastes better on day two.
Pumpkin Cheesecake
The Best Pumpkin Cheesecake
Pumpkin Swirl Cheesecake
Creamy Pumpkin Cheesecake
Pumpkin Cinnamon Rolls and Donuts
Technically breakfast. Nobody has ever complained about them showing up after dinner.
Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls
Baked Pumpkin Donuts
Cinnamon Sugar Baked Pumpkin Donuts
How To Make Pumpkin Pancakes
Pumpkin Sauces, Jams and Spreads
How To Make Caramel Sauce With Pumpkin
Pumpkin Jam Recipe
Tips for Better Pumpkin Desserts
- Use pure pumpkin puree, not pumpkin pie filling. The filling is already sweetened and spiced and will throw the recipe off. The can should list pumpkin as the only ingredient.
- Blot the puree. Press canned pumpkin between paper towels before you measure it so bars and cookies do not bake up wet and dense.
- Do not overmix once the flour goes in. Pumpkin batters turn gummy fast. Stir just until the dry streaks disappear.
- Bring dairy to room temperature. Cold cream cheese and eggs leave lumps in frostings and cheesecake batter. Set them on the counter an hour ahead.
- Bloom the spices. Warm the cinnamon and pumpkin pie spice in the melted butter or oil for a minute before adding anything wet for a deeper, rounder flavor.
- Bake ahead and freeze. Most pumpkin quick breads, muffins, and unfrosted bars freeze well for up to three months. Add frosting and glaze after thawing.
Pumpkin Dessert Questions
Can I use fresh pumpkin instead of canned?
Yes. Roast a sugar pie pumpkin, blend the flesh smooth, then strain it through cheesecloth for an hour so it is not watery. One small pie pumpkin gives you roughly what is in one can. For baked desserts, canned puree is more consistent and I reach for it first.
What is the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is just cooked, blended pumpkin with nothing added. Pumpkin pie filling is already sweetened and spiced. Every recipe here is written for plain puree, so check the label before you buy.
How do I keep pumpkin baked goods from turning out gummy?
Pumpkin adds a lot of moisture. Blot the puree before measuring, do not overmix the batter once the flour goes in, and let cookies and bars cool fully before you cut or frost them.
Can pumpkin desserts be made ahead and frozen?
Most can. Quick breads, muffins, unfrosted bars, and cookie dough all freeze well for up to three months. Cheesecake freezes nicely too. Add frosting and glaze after thawing.
Before You Go
If you found this post helpful, I'd love to hear from you! Leave a comment below and let me know your thoughts, questions, or experiences. Your feedback helps me create content that truly serves this wonderful community. ❤️
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