There’s just something about fall that has me reaching for pumpkin (either the puree in a can or the little orange pie pumpkins). While pumpkin pie is always a favorite and this Pumpkin Custard Pie is pretty damn close to perfect, there are plenty of other amazing pumpkin recipes you should make this year. To help, I’ve rounded up 25 of our Best Pumpkin Recipes That Aren’t Pie. They’re all recipes I’ve made many times and love to make year after year. From baked goods to breakfasts to savory recipes to desserts, there’s a little something for everyone! Grab that can of pumpkin and let’s get started! (PS the number one recipe is the last recipe, don’t miss it!)
25. Pumpkin Spice Latte
Save a trip (and all the added syrups) to your local coffee shop with this easy recipe for Pumpkin Spice Latte! Made with real pumpkin, this recipe comes together with pumpkin spice, pumpkin puree, warm milk and maple syrup. Serve over strong coffee or an espresso shot (and whipped cream + sprinkles of cinnamon, of course!) Each latte comes together in about five minutes and if you make a larger batch of the pumpkin latte base, you can store it in your fridge all week long.
Pumpkin Spice Latte
Ingredients
Method
- Add milk, pumpkin, maple syrup, and spice to a saucepan over medium heat.
- Whisk until hot and frothy.
- Stir in vanilla.
- Pour coffee into a mug.
- Add the pumpkin milk.
- Top with whipped cream and cinnamon.
24. Roasted Pumpkin Seeds, 3 Ways
Who wants expensive snack foods when you can roast pumpkin seeds?! Rinsed and dried thoroughly, pumpkin seeds tossed in a little butter and salt and roasted till crisp and golden make the easiest (FREE!) snack. Roast ’em classic salted, sweet with cinnamon sugar or even smoky with a ranch seasoning. I like to set out a bowl of each for Halloween night! They also make a great addition to soups and salads.
Roasted Pumpkin Seeds, 3 Ways
Ingredients
Method
- Heat oven to 300°F.
- Toss seeds with butter and salt.
- Spread on a lined baking sheet.
- Roast 40 to 45 minutes, stirring every 15 minutes.
- Toss warm seeds with your chosen seasoning.
- Cool before serving.
23. Pumpkin Overnight Oats
A fun fall twist on Overnight Oats! These Pumpkin Spice Overnight Oats come together with just a handful of pantry staples and they make a perfect grab and go breakfast on busy weekday mornings! Rolled oats soak overnight in milk, Greek yogurt, and pumpkin puree. Serve straight out of the jar (stored refrigerated overnight) and top with some chopped pecans, drizzle of maple syrup, and/or mini chocolate chips. Prep takes just five minutes the night before and if you make 4 jars on Sunday, you’ll have easy weekday breakfasts taken care of!
Pumpkin Overnight Oats
Ingredients
Method
- Add everything except pecans to a jar.
- Stir well.
- Cover and refrigerate overnight.
- Stir in the morning.
- Top with pecans and serve.
22. Pumpkin Gnocchi
Made with ricotta, Parmesan, pumpkin purée, and flour, this gnocchi recipe is the perfect way to use up any remaining pumpkin. Simply form the mixture into pillow shapes, boil for about 3 minutes (till they float), and toss in a brown butter and sage sauce. Best eaten right away while still super tender, this is a dish you just gotta make on a lazy weekend!
Pumpkin Gnocchi
Ingredients
Method
- Mix pumpkin, ricotta, Parmesan, egg, salt, and nutmeg.
- Stir in flour until a soft dough forms.
- Roll dough into 3/4-inch ropes on a floured surface.
- Cut into 1-inch pieces.
- Boil in salted water until they float, 2 to 3 minutes.
- Brown butter with sage in a large skillet.
- Toss in the gnocchi.
- Top with Parmesan.
21. Pumpkin Bread Pudding
Cubes of day old brioche soaked in pumpkin custard make the most amazing bread pudding with a crisp top and creamy center. This pumpkin dessert recipe is perfect for feeding a crowd, drizzled with some quick and easy caramel sauce or served with a scoop vanilla ice cream, it’s sure to become an instant family favorite. Pumpkin bread pudding is great served warm on a cold evening or served as an alternate Thanksgiving dessert. Great the next day, too!
Pumpkin Bread Pudding
Ingredients
Method
- Heat oven to 350°F.
- Grease a 9×13-inch baking dish.
- Add bread cubes to the dish.
- Whisk remaining ingredients until smooth.
- Pour over the bread.
- Press down and soak 15 minutes.
- Bake 40 to 45 minutes, until set and golden.
- Cool 10 minutes before serving.
20. Pumpkin Risotto
Simmering slowly in warm broth till creamy and tender, arborio rice makes the perfect base for this pumpkin risotto recipe. Creamy and rich with Parmesan cheese and butter, you just gotta stir (for about 30 minutes) to create this dinner recipe that can be served vegetarian alongside a simple green salad or over the top with roasted chicken or seared scallops to impress your next crop of dinner guests. Spooned over with plenty more grated Parmesan, risotto’s rich flavor and silky texture will have you reaching for the pot again and again.
Pumpkin Risotto
Ingredients
Method
- Warm broth in a saucepan.
- Cook onion in oil 5 minutes.
- Add garlic and rice. Stir 2 minutes.
- Add wine and stir until absorbed.
- Add broth 1/2 cup at a time, stirring until absorbed.
- Repeat until rice is tender, about 20 minutes.
- Stir in pumpkin, Parmesan, butter, and nutmeg.
- Season and serve.
19. Pumpkin Scones with Maple Glaze
Rich, flakey, buttery, and oh so fall with the addition of pumpkin, these maple glazed pumpkin scones rival any you’d get from your local coffee shop (for way less money, too!). Key ingredients and steps to flakey success include cold butter and not over mixing the scones together (dense scones no thank you!). Unmixed scones freeze well, form the scones, pop ’em in the freezer and pull out only as many as you want to bake! Once baked and slightly cooled, drizzle with maple glaze which will form the cutest little crackle top as it cools.
Pumpkin Scones with Maple Glaze
Ingredients
Method
- Heat oven to 400°F.
- Whisk flour, sugar, baking powder, spice, and salt.
- Cut in butter until crumbly.
- Whisk pumpkin, cream, egg, and vanilla.
- Stir into flour mixture until just combined.
- Pat into an 8-inch circle and cut into 8 wedges.
- Bake on a lined sheet 15 to 18 minutes.
- Whisk glaze ingredients.
- Drizzle over cooled scones.
18. Pumpkin Chili
Believe it or not, pumpkin goes great in savory dishes, too! Adding depth and flavor (but NOT a dessert-y taste!), pumpkin melts right into this easy pumpkin chili recipe. Full of beef, beans, tomato and spiced with cumin and chili powder, this pumpkin beef chili is ready in no time (less than an hour) making it perfect for weeknight dinners or the next football watch party. Serve with corn bread and fixings like sour cream, green onions, and a mountain of shredded cheddar cheese. Freezes well and tastes even better the next day.
Pumpkin Chili
Ingredients
Method
- Brown beef in oil. Drain fat.
- Add onion and pepper. Cook 5 minutes.
- Stir in garlic and spices. Cook 1 minute.
- Add pumpkin, tomatoes, beans, and broth.
- Simmer 30 minutes, stirring often.
- Serve with your favorite toppings.
17. Pumpkin French Toast Bake
This Pumpkin French Toast Bake is so easy to make and can feed a crowd, making it perfect for serving on an autumn morning! Made ahead the night before and then baked as your coffee brews, chunky cubes of bread soak up a rich and delicious pumpkin spice custard while a brown sugar, butter and pecan topping bakes to perfection, becoming crisp like a streusel. Serve with maple syrup and dig in! Great on any holiday morning, for brunch, or any morning that you’d rather not stand over a hot skillet!
Pumpkin French Toast Bake
Ingredients
Method
- Grease a 9×13-inch dish and add bread.
- Whisk eggs, milk, pumpkin, sugar, spice, and vanilla.
- Pour over bread.
- Cover and chill overnight.
- Heat oven to 350°F.
- Mix topping until crumbly and sprinkle over bread.
- Bake 45 to 50 minutes.
- Serve with maple syrup.
16. No-Bake Pumpkin Cheesecake
No water bath here! No worries of a cracked cheesecake top! No turning on the oven for any reason! This delicious No-Bake Pumpkin Cheesecake comes together with a sweet graham cracker crust and creamy pumpkin cream cheese filling swathed with clouds of whipped cream. Allow it to chill overnight for perfect slices (or anytime it firms up enough) then top each serving with more whipped cream and a sprinkle of cinnamon or gingersnap crumbs. Make it ahead of time to save some much needed oven real estate for Thanksgiving Day! Keep chilled until ready to serve.
No-Bake Pumpkin Cheesecake
Ingredients
Method
- Mix crumbs, butter, and sugar.
- Press into a 9-inch pie dish.
- Beat cream cheese and powdered sugar until smooth.
- Beat in pumpkin, spice, and vanilla.
- Whip cream to stiff peaks in a separate bowl.
- Fold whipped cream into pumpkin mixture.
- Spread into crust.
- Chill at least 6 hours.
15. Pumpkin Alfredo Pasta with Sage Brown Butter
This pumpkin alfredo pasta comes together in about 20 minutes and is super easy to make. The garlicky, Parmesan riddled cream sauce gets a twist from pumpkin puree creating a beautiful orange color and subtle hint of sweet. Before serving, we drizzle on some brown butter with sage for the ultimate fall pasta dish! We made ours with fettuccine but rigatoni would be amazing in this recipe as well. If you need more substance to this dish you can add grilled chicken or italian sausage. Serve warm with additional Parmesan if desired. Bon appetit!
Pumpkin Alfredo Pasta with Sage Brown Butter
Ingredients
Method
- Cook pasta. Save 1 cup pasta water.
- Melt 2 tablespoons butter and cook garlic 1 minute.
- Stir in cream and pumpkin. Simmer 3 minutes.
- Stir in Parmesan and nutmeg. Season.
- Toss in pasta, thinning with pasta water.
- Brown remaining butter with sage in a small pan.
- Spoon over pasta and serve.
14. Pumpkin Cream Cheese Swirl Bread
Spiced with all the flavors of fall and filled with a sweet cream cheese filling, this pumpkin swirl bread is the perfect addition to your fall baking list! You could wrap a loaf up in parchment paper and twine for the perfect hostess gift or simply pull some slices out of the oven and serve them slightly warm with your morning cup of coffee! To make: pour half the prepared batter into pan. Dollop cream cheese mixture over batter, spreading as evenly as possible. Spoon remaining batter over cream cheese mixture, spreading to cover cream cheese filling.
Pumpkin Cream Cheese Swirl Bread
Ingredients
Method
- Heat oven to 350°F. Grease a 9×5-inch loaf pan.
- Beat filling ingredients until smooth.
- Whisk flour, baking soda, spice, and salt.
- In another bowl, whisk pumpkin, sugar, oil, and eggs.
- Stir in dry ingredients.
- Pour half the batter into the pan.
- Spread filling on top, then add remaining batter.
- Swirl with a knife.
- Bake 60 to 70 minutes.
- Cool completely before slicing.
13. Pumpkin Cheesecake Dip
All the ingredients come together in this super easy, 5 minute, one bowl, pumpkin cheesecake dip recipe! Perfect with gingersnaps, graham crackers, apple slices or even pretzels! Great for Halloween or Friendsgiving! Add all ingredients to a bowl and whip with hand or stand mixer until fluffy. Refrigerate until ready to serve. Best made 1 day ahead of time to allow the flavors to meld together. Sprinkle with cinnamon before serving. Serve and store chilled.
Pumpkin Cheesecake Dip
Ingredients
Method
- Beat cream cheese until smooth.
- Beat in pumpkin, sugars, spice, and vanilla.
- Fold in whipped topping.
- Chill 1 hour.
- Serve with dippers.
12. Pumpkin Pancakes
Fluffy, lightly spiced Pumpkin Pancakes bursting with fall flavor and the tender, custardy middle is thanks to pumpkin purée. Buttermilk makes these fall flavored pancakes super tender and irresistible. Slap ’em onto a hot griddle and wait for that gorgeous golden color. Spoon a pat of butter on top and pour warmed maple syrup generously. Serve with extra maple syrup, whipped cream and even toasted pecans. Freeze extras for hectic school week mornings and pop in the toaster. Or save ’em for a lazy weekend brunch with the family. Either way, pumpkin pancakes are sure to become an autumnal tradition in your house too!
Pumpkin Pancakes
Ingredients
Method
- Whisk dry ingredients.
- Whisk wet ingredients in another bowl.
- Stir wet into dry until just combined.
- Heat a greased griddle over medium heat.
- Pour 1/4 cup batter per pancake.
- Cook until bubbles form, about 2 minutes.
- Flip and cook 1 to 2 minutes more.
11. Pumpkin Roll
Thin layers of spiced pumpkin cake twirled into a perfect spiral around luscious cream cheese filling make one pretty impressive Pumpkin Roll. You can even make this show stopping dessert ahead of time (or freeze for up to a month). Tip for perfect spirals: Roll up the still-warm pumpkin cake in a powdered sugar-dusted dish towel for seamless results without cracks! Refrigerate rolled and filled in the same towel wrap until ready to slice and serve.
Pumpkin Roll
Ingredients
Method
- Heat oven to 375°F. Line a 15×10-inch pan with greased parchment.
- Beat eggs and sugar until thick.
- Beat in pumpkin.
- Stir in flour, baking soda, spice, and salt.
- Spread in pan and bake 13 to 15 minutes.
- Turn onto a towel dusted with powdered sugar. Peel off parchment.
- Roll up cake in the towel and cool completely.
- Beat filling ingredients until smooth.
- Unroll cake and spread filling.
- Reroll without the towel and chill 1 hour.
10. Creamy Pumpkin Soup
In just about 30 minutes you’ll be ladling warm bowls of this Creamy Pumpkin Soup. Fragrantly sauteed onion, garlic, and fresh thyme infuse pumpkin simmered with savory broth and cream for an unbeatably cozy, fall chocka bowl of goodness. Crown each bowl with a drizzle of cream, crack of pepper, and roasted pumpkin seeds. Bring crusty bread along for the ride! Perfect to make ahead for a grab and reheat lunch or meal prep, this also makes an outstanding starter on Thanksgiving Day. Or with Grilled Cheese, an entire lunch or light dinner.
Creamy Pumpkin Soup
Ingredients
Method
- Melt butter and cook onion 5 minutes.
- Add garlic and thyme. Cook 1 minute.
- Stir in pumpkin, broth, maple syrup, and seasonings.
- Simmer 15 minutes.
- Blend until smooth.
- Stir in cream and serve.
9. Pumpkin Chocolate Chip Cookies
If there’s one thing kids will eat…it’s anything with chocolate. Luckily for veggie-resistant little ones, Pumpkin hides out perfectly happily in these super easy-to-make Pumpkin Chocolate Chip Cookies. Brown sugar and pumpkin come together for soft, pillowy, cakey (not chewy!) cookies studded with melty pools of chocolate. No mixer necessary (or chilling cookie dough!) so whip these babies out for the lunchbox, bake sale contribution, or next movie night (along with some cold milk).
Pumpkin Chocolate Chip Cookies
Ingredients
Method
- Heat oven to 350°F.
- Whisk flour, baking soda, spice, and salt.
- Whisk butter, sugars, pumpkin, egg, and vanilla.
- Stir in dry ingredients.
- Fold in chocolate chips.
- Scoop 2-tablespoon balls onto a lined sheet.
- Bake 12 to 14 minutes.
- Cool on the pan 5 minutes.
8. Pumpkin Mac and Cheese
Who knew pumpkin and mac and cheese were BFFs?! Sneaky veggies for veggie-haters (they’d never guess the veggie hiding inside the cheese sauce!), Pumpkin makes this Pumpkin Mac and Cheese recipe next level creamy and rich (and that deep golden hue comes courtesy of pumpkin too!). Sharp cheddar cheese envelops each nubby piece of elbow macaroni; crispy and buttery crumbs blanket the top and get gorgeously crisp in the oven. Take it up a notch by topping with crumbled bacon! Ready in no time and perfect for Thanksgiving or as a weekday meal, and don’t forget there will be leftovers so you can enjoy again later!
Pumpkin Mac and Cheese
Ingredients
Method
- Heat oven to 375°F.
- Cook pasta 2 minutes less than package directions. Drain.
- Melt butter. Whisk in flour 1 minute.
- Slowly whisk in milk. Simmer until thick, about 5 minutes.
- Stir in pumpkin, cheeses, and seasonings until smooth.
- Fold in pasta and pour into a 9×13-inch dish.
- Toss panko with butter and sprinkle on top.
- Bake 20 to 25 minutes.
7. Pumpkin Bars with Cream Cheese Frosting
Spiced pumpkin sheet cake + tangy sweet thick slathered-on cream cheese frosting = Pumpkin Bars with Cream Cheese Frosting. These easy to make bars come out of the oven straight into a crowd’s (and your own) heart. Pumpkin (and frosting!) makes these easy bars moist, flavorful, and downright addictive. And since they bake up in a sheet pan there’s tons to share (no scooping batter or frosting, perfect for when you want a crowd pleaser dessert minus the fuss involved with cupcakes). Perfect for potlucks, office parties, school events, or tailgates, and there’ll almost certainly be leftovers, happily keeping in the fridge for up to 5 days.
Pumpkin Bars with Cream Cheese Frosting
Ingredients
Method
- Heat oven to 350°F. Grease a 15×10-inch pan.
- Beat eggs, sugar, oil, and pumpkin.
- Stir in dry ingredients.
- Spread in pan and bake 25 to 30 minutes.
- Cool completely.
- Beat frosting ingredients until fluffy.
- Spread over bars and slice.
6. Pumpkin Cheesecake Bars
If you want to take pumpkin cheesecake to the next level, you must try these pumpkin cheesecake bars! Spiced pumpkin cheesecake custard baked over a sweet and spicy gingersnap crumb crust makes the ultimate pumpkin cheesecake bars recipe! They’re rich, decadent and oh-so creamy! And they’re SO EASY to make. Plus there’s no springform pan involved! Chill until set, slice and serve. Add a drizzle of caramel and dollop of whipped cream. YUM! Great make ahead dessert for Thanksgiving.
Pumpkin Cheesecake Bars
Ingredients
Method
- Heat oven to 325°F. Line an 8×8-inch pan with parchment.
- Mix crumbs and butter. Press into pan.
- Bake 8 minutes.
- Beat cream cheese and sugar until smooth.
- Beat in pumpkin, eggs, spice, and vanilla.
- Pour over crust.
- Bake 35 to 40 minutes, until the center barely jiggles.
- Cool, then chill 4 hours before slicing.
5. Pumpkin Chocolate Chip Muffins
Rich, moist, bakery-worthy, domed Pumpkin Chocolate Chip Muffins bursting with melty pools of chocolate and flecked with cinnamon & nutmeg. Made with just a bowl and a whisk, these amazing muffins stay moist for days and are easy to pack in lunchboxes, serve at holiday brunches and freeze! The trick to bakery-worthy muffin tops? Starting to bake them in a HOT oven then reducing the oven’s temperature. Genius! You can freeze extra muffins to pull out on mornings when a grab and go breakfast will suffice. Or just enjoy them as a snack, addition to the lunch box, or alongside a cup of coffee.
Pumpkin Chocolate Chip Muffins
Ingredients
Method
- Heat oven to 425°F. Line a 12-cup muffin pan.
- Whisk flour, baking soda, spice, and salt.
- Whisk pumpkin, oil, eggs, sugars, and vanilla.
- Stir in dry ingredients.
- Fold in chocolate chips.
- Fill cups nearly full.
- Bake 5 minutes.
- Lower heat to 350°F and bake 13 to 15 minutes more.
4. Pumpkin Dump Cake
Pumpkin pie custard meets yellow cake mix in this super easy fall dump cake recipe! All you do is stir together a creamy and spiced pumpkin custard layer, top it with yellow cake mix then drizzle melted butter over the top. Bake it then enjoy gooey, creamy pumpkin pie flavored goodness with a crunchy buttery crisp top similar to a cobbler! Add chopped pecans if desired and serve slices warm alongside vanilla ice cream or whipped cream. Pumpkin Dump Cake is the perfect easy dessert for when you’re craving fall flavors but short on time!
Pumpkin Dump Cake
Ingredients
Method
- Heat oven to 350°F. Grease a 9×13-inch dish.
- Whisk pumpkin, milk, eggs, sugar, and spice.
- Pour into dish.
- Sprinkle cake mix evenly on top.
- Sprinkle pecans over the cake mix.
- Drizzle butter over everything.
- Bake 50 to 60 minutes, until golden and set.
- Cool 15 minutes before serving.
3. Pumpkin Cinnamon Rolls with Cream Cheese Icing
Take cinnamon rolls to a new level by adding pumpkin right into the soft and pillowy sweet yeast dough! Next roll it in cinnamon brown sugar goodness, bake ’em and smother them in sweet vanilla cream cheese icing that oozes into all the perfect nooks and crannies of these AMAZING pumpkin cinnamon rolls! You CAN prep these rolls the night before, allowing them to complete their rise in the refrigerator overnight, then pull them out in the a.m., shape them and bake. So worth waking up to the smell of these rolls baking!!
Pumpkin Cinnamon Rolls with Cream Cheese Icing
Ingredients
Method
- Mix milk, yeast, and sugar.
- Stir in pumpkin, egg, butter, spice, and salt.
- Add flour and knead 5 minutes.
- Cover and rise 1 hour.
- Roll into a 16×12-inch rectangle.
- Spread butter, then sprinkle brown sugar and cinnamon.
- Roll up and cut into 12 rolls.
- Place in a greased 9×13-inch pan and rise 30 minutes.
- Bake at 350°F for 22 to 25 minutes.
- Beat icing ingredients and spread over warm rolls.
2. Classic Pumpkin Pie
This Classic Pumpkin Pie recipe is the PERFECT blend of pumpkin, spices, heavy cream and brown and white sugars creating the BEST rich and silky-smooth pumpkin pie filling! It never cracks and has the perfect texture and flavor. This easy recipe allows you the flexibility of using a homemade or a store bought pie crust. Make sure to allow the pumpkin pie to cool before slicing and it’ll be the star of your Thanksgiving table! Add a dollop of whipped cream if you please!
Classic Pumpkin Pie
Ingredients
Method
- Heat oven to 425°F.
- Fit crust into a pie dish.
- Whisk all filling ingredients until smooth.
- Pour into crust.
- Bake 15 minutes.
- Lower heat to 350°F and bake 40 to 45 minutes, until the center barely jiggles.
- Cool completely, at least 2 hours.
1. Classic Pumpkin Bread
This Classic Pumpkin Bread recipe is sure to become your FAVORITE! Soft, moist crumb bursting with warm spices, NO walnuts or chocolate chips (add ’em if you want, but trust me you won’t need ’em), no mixer (one bowl mess), comes out of the oven with a perfectly crackly, domed top and bakes up two loaves (eat one, share/freeze the other). Slice up a thick piece and serve with coffee or tea. Takes about 15 minutes of your time, and you’re welcome.
Classic Pumpkin Bread
Ingredients
Method
- Heat oven to 350°F. Grease two 9×5-inch loaf pans.
- Whisk flour, baking soda, salt, and spices.
- Whisk sugar, oil, eggs, water, and pumpkin.
- Stir in dry ingredients until just combined.
- Divide between pans.
- Bake 60 to 70 minutes, until a toothpick comes out clean.
- Cool 10 minutes, then remove from pans.
Final Thoughts
Pumpkin is good any time of year, but there’s something special about baking with it when the weather turns cool. Whether you start with a quick latte or go all in on cinnamon rolls, there’s a pumpkin recipe here for every fall day. Pair them with a pumpkin cocktail! If you’ve had your fill of pumpkin, check out our favorite apple desserts for the season instead!
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