Pumpkin recipes are a fall staple, so it’s only right to have lots of options to choose from for the holidays (or year-round). Despite the calories, what I like the most about the holiday season IS eating, using, and enjoying pumpkin products. Hello, pumpkin spice latte and pumpkin pie spice.
Recipes with pumpkin don’t have to be loaded with fat and sugar to be good. Look on the bright side — pumpkins have loads of fiber, so expect to fill up without actually eating a lot.
Before we dive into these pumpkin recipes, how about some ways to save on ingredients? Pumpkin prices are higher compared to past years, so using food coupons can help soften the financial burden. Coupons for flour, sugar, and butter could help, too.
1. Pumpkin Pie Cupcakes
Try a simpler approach to making pumpkin pie this fall with these delicious cupcakes. Get the pumpkin pie cupcake recipe right here. Here’s your chance to get all of the flavor in half the time.
2. Greek Yogurt Pumpkin Pie Bars
I love a giant slice of pumpkin pie, but bars are so much easier to transport and eat on the go. The addition of Greek yogurt makes for a healthier alternative as well.
Greek Yogurt Pumpkin Pie Bars Recipe
Yield: 9 – 12 bars
1 1/2 cups crushed gingersnap cookies (about 20 cookies)
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons melted unsalted butter
1 cup full fat plain Greek yogurt
1 cup canned pumpkin puree
1/2 cup brown sugar
2 eggs beaten
1 teaspoon vanilla
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
- Preheat oven to 425 degrees.
- Combine the filling ingredients and add evenly to a greased 9×13 baking pan.
- In a large bowl, whisk together the filling ingredients. Pour over the crust and bake for 10 minutes.
- Lower oven temperature to 350 degrees and bake for an extra 45 minutes.
- Cool before slicing and serving.
3. Pumpkin Cake With Chocolate Icing
I’m a huge fan of chocolate cake and pumpkin, so why not combine them into one dessert? Believe me, it tastes just as delicious as it looks!
Pumpkin Cake with Chocolate Icing Recipe
Yield: 2 9-inch round cakes
Pumpkin Cake Ingredients:
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 1/2 cups granulated sugar
- 1 cup softened unsalted butter
- 3 eggs, room temperature
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups canned pumpkin puree
Chocolate Ganache Ingredients:
- 1 cup heavy cream
- 10 ounces semi sweet chocolate chips
- Preheat the oven to 350 degrees.
- Whisk all of the dry ingredients and set aside.
- Cream the butter and sugar until fluffy. Add the eggs one at a time, then the vanilla extract.
- Add the dry ingredients to the wet ingredients, mixing well until combined.
- Fold in the pumpkin puree until well combined.
- Bake for 35 – 40 minutes in the two greased 9-inch cake pans.
- After the cakes have cooked, make the ganache. Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan and pour it over the chocolate chips. Stir to combine and set for 1 – 2 minutes.
- Carefully pour the ganache over the pumpkin cake, starting from the center. Let it harden for 15 – 20 minutes before serving.
4. Pumpkin Spice Syrup
Skip Starbucks and make your own pumpkin spice syrup with our recipe. You won’t believe how easy it is. Use the syrup in drinks, on pancakes, or on anything else that could use some pumpkin flavoring.
If you can’t resist a Starbucks-made pumpkin spice latte, at least save yourself some money and use these insider Starbucks barista tips.
Pumpkin Spice Syrup Recipe
Yield: 2 1/2 cups
- 1/2 cup granulated sugar
- 1/2 cup water
- 2/3 cup canned pumpkin puree
- 1/2 teaspoon vanilla extract
- 1 3/4 cup (14 ounces) sweetened condensed milk
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- First, make a simple syrup by boiling the sugar and water until the sugar is dissolved.
- To the syrup mixture, add the pumpkin puree, vanilla, sweetened condensed milk, spice, and salt. Heat slowly on the stove until smooth (about 10 – 15 minutes).
- Let mixture cool and store in the refrigerator.
To lessen the sweetness, swap Splenda, agave, coconut sugar, or monk fruit for the granulated sugar.
5. Pumpkin Pie Milkshake
You can really customize your milkshake with all sorts of goodies, like leftover Halloween candy, chunks of pumpkin pie, candied ginger, or simply pumpkin puree.
Pumpkin Pie Milkshake Recipe
Yield: 2 1/2 cups
- 2 cups ice cream (any flavor you like, but vanilla is a neutral base)
- 1 cup milk
- 1/2 cup canned pumpkin puree
- 1 tablespoon pumpkin pie spice
- In a blender, combine the ingredients.
- Adjust with additions to your liking.
Top your shake with whipped cream and sprinkle with cinnamon. Consider adding a couple of tablespoons of bourbon, ground ginger (for an extra spice), or caramel sauce.
6. Candied Pumpkin Spice Pecans
Our pumpkin spice pecan recipe is perfect — not too sweet and designed for autumn snacking. And you can always make this with mixed nuts, not just pecans.
Candied Pumpkin Spice Pecans Recipe
Yield: 2 cups
- 2 cups raw, unsalted pecans (or mixed nuts)
- 1 cup sugar (or brown sugar)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter
- 2 tablespoons water
- Toss the pecans in a dry pan to release their natural flavor.
- To the pan, add the sugar, pumpkin spice, vanilla extract, salt, and butter until everything is melted.
- Add the water and bring to a boil, stirring until the sugar is fully dissolved; about 2 – 3 minutes.
- Toss the nuts in the mixture and mix until the sugar is syrupy and the moisture is gone, about 7 – 10 minutes.
- Remove from the heat and pour onto a sheet pan lined with wax or parchment paper. Make sure they’re in a single layer.
- Cool for at least 10 minutes before snacking.
Store in an airtight container at room temperature for up to two weeks if they last that long. You can also freeze them for up to two months. Note: a sugar substitute won’t provide the same crunch as with regular granulated sugar. Some recipes also use an egg white as the “glue” to help the sugar adhere to the nuts. The result is crunchy as well.
7. No-Bake Pumpkin Pie Cheesecake Dip
There’s something about the scrumptious combination of pumpkin and cream cheese that says autumn is here. The best part is that there’s no baking involved. Just combine the ingredients and use apples, pretzels, vanilla wafers, or graham crackers as vessels to shove it into your mouth.
No-Bake Pumpkin Pie Cheesecake Dip Recipe
Yield: 8 servings (if you want to share)
- 8-ounce package of softened cream cheese
- 1/2 – 1 teaspoon of pumpkin pie spice
- 1 1/2 cups of confectioner’s sugar
- 15-ounce canned pure pumpkin (not pie filling)
- 8-ounce tub of whipped topping
- Use a mixer to beat the cream cheese until it’s smooth.
- Stir in the spice, sugar, and canned pumpkin.
- Fold in the whipped topping.
Refrigerate for at least 30 minutes until ready to eat.
8. Pumpkin-Spiced Rice Krispies Treats
Real pumpkin flavor and marshmallow? Yes, please! This recipe is a new fall tradition in my house.
Pumpkin-Spiced Rice Krispie Treats Recipe
Yield: 12 treats
- 3 tablespoons salted butter
- 1/2 teaspoon pumpkin pie spice
- 1 10-ounce package Jet-Puffed marshmallows
- 6 cups (48 ounces) Rice Krispies cereal
- 12 mini Tootsie Rolls
- 6 mini green Airheads
- In a large pot, melt the butter over low-medium heat. Sprinkle over the pumpkin pie spice and stir until incorporated.
- Add the marshmallows, stirring constantly until they’re melted.
- Remove from the heat and immediately add the cereal. Stir until evenly coated.
- Once the mixture has cooled slightly, use your hands to shape the mixture into small balls. Spray your hands with nonstick cooking spray so that your hands won’t get sticky.
- Insert the Tootsie Roll on the top of each ball. Cut the Airhead candy into a leaf or vine shape and lay next to the “stem.”
- Transfer the treats to a parchment-lined baking sheet.
In place of the Tootsie Roll stem, you can use a pretzel rod or a Mike and Ike candy (for a green stem). For the leaf, also try green fondant or a cut green fruit rollup. To add more pumpkin flavor, use pumpkin puree in the butter and marshmallow mixture.
9. Creamy Vegan Pumpkin Soup
There’s nothing like cozying up with a warm pumpkin soup and sandwich on a cold fall day. Note that this recipe is also vegan-friendly.
Creamy Vegan Pumpkin Soup Recipe
Yield: 4 – 5 servings
- 4 tablespoons olive oil, divided
- 1/2 cup diced yellow onion
- 3 – 4 minced garlic cloves
- 6 cups of diced pumpkin
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon sea or kosher salt
- 1/4 teaspoon black pepper
- 4 cups (32 ounces) vegetable broth
- 1/2 cup full fat coconut milk
- 2 tablespoons maple syrup, agave, or honey (optional)
- If you’re using fresh pumpkin, dice and roast the flesh (with 1 tablespoon olive oil and salt) for 35 minutes at 400 degrees. Then set aside to cool slightly.
- Heat the olive oil in a heavy-bottomed stock pot over medium heat and add the onions first, stirring occasionally until softened. Then add the garlic, cooked pumpkin, and spices.
- Pour in the broth and bring to a boil, simmering for 10 – 15 minutes.
- Remove the pot from the heat and use an immersion blender (or carefully transfer in batches to a blender) to puree the soup until smooth.
- While still off the heat, slowly add the coconut milk (or heavy cream) until you reach the desired consistency and flavor.
For added sweetness, stir in maple syrup, agave, or honey. Top with pepitas and sweet paprika. Refrigerate for up to four days.
Tip: You could also swap the pumpkin for butternut squash and add the chopped onions in with the pumpkin to roast both.
10. Roasted Pumpkin Salad
Not every pumpkin recipe has to have a sweet ending. Spinach or mixed greens work well with this flavor combination, but feel free to use your favorite lettuce. Whether you’re using fresh, frozen, or store-bought pumpkin, you’ll need to roast it.
- Preheat the oven to 400 degrees.
- Cut your pumpkin into 2-inch cubes and toss in a bowl with olive oil and salt. The addition of pumpkin pie spice or just cinnamon would be excellent too.
- Arrange in a single layer on a baking sheet. Cook for 20 minutes, but rotate halfway through to avoid uneven browning.
You’re looking for a fork-tender texture. Add more roasting time if needed. Once cooled, add your desired amount of pumpkin to a bed of greens along with chopped celery, pomegranate seeds, and maybe those candied pecans from tip six. Toss with your favorite dressing.
If you’re carving a fresh pumpkin, now’s the time to learn how to roast pumpkin seeds perfectly.