I love fall because I can finally start eating pumpkin again! I’m one of those people who loves pumpkin so much that I will eat it all year. Here are 16 of the best pumpkin recipes I like to use!
I LOVE anything pumpkin. I think if there were a food shortage and I could only have one food it would be pumpkin! I just LOVE it and could eat it all year. Here are some of our best pumpkin recipes that I use all the time. A few of these are from our Dining On A Dime Cookbook so if you love them a much as we do, grab a copy so you can have them all the time!
Easy Pumpkin Bars Recipe
This easy pumpkin bars recipe makes super delicious spice bars with a cake like consistency! It’s a wonderful treat and a great way to use pumpkin!
Ingredients
1/3 cup sugar
1/3 cup oil
1 (15 oz.) can pumpkin
3 eggs
1 (15 oz.) yellow cake mix
3 tsp. pumpkin pie spice
1/2 cup walnuts or pecans (optional)
1 can vanilla frosting
3 oz. cream cheese, softened
Instructions
- Preheat oven to 350°.
- Grease and flour a 15x10x1 inch jelly roll pan.
- Combine sugar, oil, pumpkin and eggs.
- Beat on high for 1 minute.
- Add cake mix and pumpkin pie spice.
- Mix 2 minutes on high speed.
- Fold in nuts, if desired.
- Pour into the pan.
- Bake 25-35 minutes or until a toothpick inserted in the center comes out clean.
- Combine the frosting and cream cheese until smooth.
- Frost cooled bars.
- Store in the refrigerator.
Starbucks Copycat Pumpkin Latte Recipe
- Yield: 1 serving
Ingredients
1 cup milk (any % is fine or even 1/2 milk and 1/2 half and half)
2 Tbsp. pumpkin puree
1 Tbsp. sugar (white or brown)
1 tsp. vanilla
1/4 teaspoon pumpkin pie spice (or 1/8 tsp. cinnamon, tiny pinch nutmeg, tiny pinch cloves)
1/4 cup strong coffee or espresso
whipped cream
Instructions
- Add the milk, pumpkin, sugar, vanilla and pumpkin pie spice to a small saucepan.
- Heat over medium-high heat; Bring almost to a boil. (Or you can microwave it until very hot but not boiling.)
- Remove from heat and add to a blender.
- Blend on high until the milk begins to froth, about 2 minutes. (A hand blender works great for this.)
- Divide the milk mixture between two mugs.
- Add the coffee slowly down the side so you don’t disturb the milk froth.
- Add a squirt of whipped cream.
- Top with a pinch of pumpkin pie spice and whipped cream.
Notes
You can double or triple this recipe to serve more people.
Pumpkin Spice Creamer Recipe
Add a touch of cozy autumn flavor to your morning coffee with this homemade Pumpkin Spice Creamer recipe. Made with real pumpkin puree, warm spices like cinnamon and nutmeg, and a hint of vanilla, this creamy delight will make every sip taste like fall. Perfectly sweetened and easy to make, it’s a delicious, seasonal twist to your daily brew!
Ingredients
1 1/2 cups milk or half and half
2 Tbsp. pumpkin puree
1 tsp. Pumpkin Spice (recipe here)
2 Tbsp. sugar
1 tsp. vanilla
Instructions
- Add all ingredients to a jar.
- Whisk together or blend with an immersion blender/stick blender.
- Cover and store in the refrigerator.
- Add to coffee for a pumpkin spice flavor at a fraction of the cost!
The Best Homemade Pumpkin Pie
- Yield: 1 pie
Ingredients
1 pie crust
2 eggs
1 (15 oz.) can pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 (12 oz.) can evaporated milk
Instructions
- Prelheat oven to 350°.
- Bake the pie crust for 1-2 minutes, until the crust starts to puff with small bubbles. Watch carefully.
- Remove from the oven.
- Blend all of the remaining ingredients together in a bowl.
- Pour into the pie crust and bake at 425° for 15 minutes.
- Then turn the oven down to 350° for 45 minutes.
- The pie is done when a knife is inserted into the center of the pie and comes out clean.
Pumpkin Pie Spice Recipe
This homemade pumpkin pie spice recipe is the perfect blend of warm and cozy fall flavors. With just a few simple ingredients, you can create a delicious mixture perfect for pumpkin pies, lattes, and other fall treats. It’s easy to make at home in minutes and costs a lot less than the pre-made kind!
Ingredients
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/8 tsp. ground cloves
Instructions
- Mix the ingredients together.
- Store in an airtight container.
2 Ingredient Pumpkin Muffins Recipe
This Easy Pumpkin Muffin Recipe is a two ingredient recipe starting with cake mix that’s easy and yummy! It’s a quick and easy treat that’s a great way to use extra pumpkin or pumpkin that you got on sale!
Ingredients
1 cake mix (any flavor works, but chocolate is our hands down favorite!)
1 can pumpkin or 2 cups mashed cooked pumpkin
1 cup mini chocolate chips (optional)
Instructions
- Preheat oven to 350°.
- Beat the ingredients together with an electric mixer until smooth. (It will be really thick.)
- Add 1 cup mini chocolate chips and stir.
- Line muffin tins with paper muffin cups and spray with non-stick spray.
- Use an ice cream scoop to put the batter into the muffin cups. (I can get 24 from one box of mix.)
- Bake for 20 minutes, until a toothpick inserted in the center comes out clean.
- Cool and frost if desired.
Notes
- My family likes these muffins just as they are when they are hot from the oven.
- Spice cake mix is great – add white chocolate chips, peanut butter chips or butterscotch chips.
- I have made pumpkin muffins with white cake mix and yellow cake mix too. They have around 120 calories a piece with the mini chocolate chips and are virtually fat free. If you are on weight watchers they only count as 1 point.
- This is a fabulous way to sneak some vitamin A rich veggies in on the kids. Just don’t let them see you put the pumpkin into the muffins and they will never know it is there. These are more moist than name brand very expensive double chocolate chip muffins.
Homemade Pumpkin Roll Recipe
Ingredients
3 eggs
1 cup granulated sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1/2 tsp. cinnamon
1 tsp. baking soda
1/2 cup walnuts, chopped
powdered (confectioners) sugar for dusting
1 cup confectioners sugar
3/4 tsp. vanilla
2 Tbsp. butter, softened
8 oz. cream cheese
Instructions
- Preheat oven to 375°.
- Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper well.
- In a large bowl, beat the eggs on high for five minutes.
- Gradually add the granulated sugar and pumpkin.
- Add flour, cinnamon, and baking soda.
- Spread batter evenly in pan.
- Sprinkle walnuts evenly on top.
- Bake for 15 minutes or until the cake springs back when lightly touched.
- Immediately turn out onto a linen towel dusted with confectioners sugar. This works best by placing the towel on top of the cake and holding it taught while turning the cake over.
- Peel off the paper and roll the cake up in the towel, starting with the short end.
- Cool.
- To Make The Filling For This Pumpkin Roll Recipe, mix the powdered sugar, vanilla, butter or margarine, and cream cheese together until smooth.
- Carefully unroll the cake.
- Spread the filling over the cake to within 1 inch of the edges.
- Roll up again.
- Cover and chill until serving.
- Dust with additional confectioners sugar, if desired.
Best Ever Pumpkin Bread Recipe
This traditional pumpkin bread recipe is an easy to make quick bread and everyone loves it! It’s one of my favorite quick bread recipes because it is not only delicious, it brings about a wonderful fall nostalgia this time of year! Make sure you serve it with Honey Butter! Your family will love it!
- Yield: Makes 1 loaf.
Ingredients
1 1/2 cups sugar
2 eggs, slightly beaten
1/2 cup oil
1 cup pumpkin
1 3/4 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. allspice
1/3 cup water
1/2 cup walnuts or pecans
1/2 cup raisins (optional)
Instructions
- Preheat oven to 350°.
- Grease and flour a loaf pan.
- Mix the sugar, eggs, oil and pumpkin in a bowl.
- Add the dry ingredients and water in the order given. Mix well.
- Stir in nuts and raisins, if desired.
- Pour into the loaf pan and bake for 1 hour or longer if needed. To test doneness put a knife in the center of the bread. If it comes out clean it is finished.
- Serve with Honey Butter.
Notes
This pumpkin bread recipes is one of the easiest quick breads to make. If you need more tips on making quick breads, check these out.
Pumpkin Frosting Pie Recipe
Discover a delightful twist on the classic pumpkin pie with this Pumpkin Frosting Pie recipe! Combining rich, creamy frosting with unexpected ingredients, this pie brings a new level of sweetness and texture to your fall desserts. The smooth filling is perfectly balanced with a subtle tang, creating a unique and nostalgic flavor that’s perfect for any autumn gathering.
Ingredients
1 can vanilla frosting
1 (15 oz.) can pumpkin
1 cup sour cream
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 small carton of whipped topping
1 graham cracker crust that has a little cinnamon and nutmeg added to it
Instructions
- Mix everything but whipped topping and crust in a mixing bowl.
- Fold in the topping.
- Pour into the crust.
- Chill.
Pumpkin Pie Dip Recipe
Ingredients
1 (8 oz.) package cream cheese, softened
2 cups powdered sugar
1 cup canned pumpkin
1/2 cup sour cream
1 tsp. cinnamon
2 tsp. pumpkin pie spice
1/2 tsp. ginger
1/2 container of frozen whipped topping, thawed
Instructions
- Beat cream cheese and powdered sugar until smooth.
- Add pumpkin, sour cream, and spices. Mix.
- Fold in the whipped topping.
- Store in the refrigerator.
- Serve with cinnamon graham crackers, apples or gingersnaps.
Pumpkin Cookies
Ingredients
1/2 cup shortening
1 cup sugar
1 cup pumpkin
1 cup raisins
1/2 cup nuts
1 tsp. vanilla
1 tsp. soda
1 tsp. brown sugar
1 tsp. cinnamon
2 cups all-purpose flour
milk (to brush the tops)
Instructions
- Preheat oven to 375°.
- Cream shortening, sugar and pumpkin in a bowl.
- Add the rest of the ingredients and mix well.
- Drop by small spoonfuls onto an ungreased cookie sheet.
- Brush the tops with milk.
- Bake for 8 minutes.
- Top with pumpkin cookies frosting (below).
Pumpkin Cookies Frosting
Ingredients
2 Tbsp. butter
1 1/4 cup powdered sugar
1/2 tsp. vanilla
4-5 tsp. milk
Instructions
- Melt butter.
- Blend in powdered sugar.
- Add vanilla and 4 tsp. milk. Stir until well blended.
- Add one more teaspoon of milk, if needed, to make it smooth.
Pumpkin Crunch Recipe
Ingredients
1 (15 oz.) can solid pack pumpkin
1 (12 oz.) can evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1 tsp. salt
1 package Yellow cake mix
1/2 cup nuts
1 cup butter, melted
Instructions
- Preheat oven to 350°.
- Mix pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bowl.
- Pour into a greased 9×13 inch baking pan.
- Sprinkle the dry cake mix over the pumpkin mixture.
- Then sprinkle with nuts.
- Drizzle with butter.
- Bake for 50-55 minutes or until golden brown.
- Cool; served chilled.
- Serve this pumpkin crunch with whipped topping.
Creamy Pumpkin Cupcakes Recipe
Ingredients
1 pkg. spice cake mix
1 (3.4 oz) pkg. vanilla instant pudding mix
1 cup canned pumpkin
1 (8 oz.) pkg. cream cheese
1/4 cup sugar
1 egg
Instructions
- Preheat oven to 350°.
- Mix the cake mix as directed on the package.
- Add the dry pudding and pumpkin. Mix well.
- Pour into 24 paper lined muffin cups.
- Beat the cream cheese, sugar and egg together.
- Drop a spoonful into the center of each cupcake.
- Swirl gently with a spoon.
- Bake for 18-21 minutes.
Roasted Pumpkin Seeds
Ingredients
pumpkin seeds*
salt or seasoned salt
Instructions
- Preheat oven to 250°.
- Boil the pumpkin seeds in water for 5 minutes.
- Drain well.
- Sprinkle with salt or seasoned salt.
- Place a thin layer on a cookie sheet.
- Bake.
- Stir after 30 minutes.
- Bake 1/2-1 hour more or until crunchy.
Notes
*If you like, you can also use squash seeds instead of pumpkin seeds.
Pumpkin Pancakes Recipe
Start your day with the warm, cozy flavors of fall! These pumpkin pancakes are made with real pumpkin purée, cinnamon, nutmeg, and a touch of vanilla for a deliciously spiced breakfast treat!
Ingredients
2 cups all-purpose flour
2 Tbsp. brown sugar, packed
1 Tbsp. baking powder
1 1/4 tsp. pumpkin pie spice
1 tsp. salt
1/2 cup pumpkin (canned or puréed)
1 large egg
2 Tbsp. vegetable oil
1 cup milk
1/2 cup nuts, chopped (optional)
Instructions
- Combine all of the ingredients. Stir just until moistened; the batter may be lumpy.
- Heat a griddle or skillet over medium heat; brush lightly with vegetable oil.
- Pour 1/4 cup of the batter onto the hot griddle.
- Cook until bubbles begin to burst.
- Turn and continue cooking 1 to 2 minutes.
- Serve with Pumpkin Maple Syrup (below) and nuts.
Notes
If you prefer, you can also serve them with regular maple syrup, whipped cream, or a sprinkle of pecans instead of or in addition to our pumpkin maple syrup.
Pumpkin Maple Syrup Recipe
This pumpkin maple syrup recipe makes a tasty syrup perfect for adding the delicious flavor of fall! With the perfect blend of maple syrup, pumpkin pie spice, and real pumpkin, it makes an ideal topping for pumpkin pancakes. For a subtle touch of fall, drizzle it over regular pancakes too!
Ingredients
1 cup maple syrup
1 1/4 cups pumpkin
1/4 tsp. cinnamon or pumpkin pie spice
Instructions
Mix the ingredients together until well blended.
How To Roast A Pumpkin
You can only do this with a freshly carved pumpkin! Do not use on a pumpkin that has been carved and sitting out for several days.
To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375° for 1 1/2 to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt.
To freeze pumpkin puree. Put 1-2 cups in freezer bags along with spices and use in pies.
To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.
A 5 lb pumpkin makes about 4 1/2 cups of mashed (pureed) pumpkin.
a 15-16 oz can of pumpkin equals about 2 cups of mashed pumpkin.
So if the recipe calls for a 15-16 oz can of pumpkin use 2 cups.
Pumpkin Smoothies Recipe
- Yield: Serves 2-3.
Ingredients
1/2 cup pumpkin
3/4 cup milk or vanilla yogurt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 tsp. brown sugar
4 ice cubes
whipped cream (optional)
sprinkles (optional)
Instructions
- Place all of the ingredients in a blender.
- Blend until smooth.
- Pour into 2-3 glasses.
- Serve with a small amount of whipped cream on top. You may also add orange sprinkles if you like.
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Thank you for the pumpkin recipes. This whole page is wonderful!
iit is all wonderful but when i used to make p bread mine reipe made 2 loave it was so good from the label of the delmonte can i didnt have to make it so often the aroma in the house was amazing
In honor of the first day of fall, I made the Pumpkin Roll recipe. I love the texture of the roll and the pure pumpkin taste with just a touch of cinnamon. I remembered Tawra (“The world needs more salt!”) by adding a tiny pinch of salt each to the filling and batter. It is delicious and the best part is my husband doesn’t eat sweets, so I get to enjoy all to myself!
I have a cake recipe that needs 16oz of pumpkin. The can only holds 15oz. What do I need to add to make up the one ounce missing?
Since it is a cake mix you could maybe substitute 1-2 Tbsp of water or applesauce for what is missing. I often though just use the 15 oz can and not worry about it too much
The regular pumpkin muffins and the pie were both a huge hit at my house!
when your recipe calls for a “can” of pumpkin are you using the 14-16 oz size?
Yes it is usually the small can which is around 15 oz.
The recipes call for canned pumpkins do I use pumpkin pie mix or puréed pumpkin? And what is the difference?
You need to use canned pumpkin. Pumpkin pie mix usually has all the added spices and that type of thing in it so you can make a pumpkin pi without adding anything else in the way of spices. Canned pumpkin is just pure pumpkin to use in any recipe that calls for pumpkin and you add your own “extras” to it.
I’m so thrilled with this! I still have 3 quarts of frozen pumpkin puree in my freezer from last year- the only thing pumpkin I’ve made with success is pie, and we all hate pumpkin soup (goodness knows I’ve tried). Thank you Tawra!
I make a gluten free, dairy free pumpkin pie. Use a 9″ glass pie plate. To your normal recipe add another egg and substitute the milk with coconut or almond milk. You really inspired me with the gluten free/dairy free show this past week. Thank you so much. I struggle because I am also sensitive to the nightshade family which includes tomatoes and potatoes which are part of so many comfort foods. Most gluten free baking mixes contain potato starch and I have devised some of my own recipes with the guidance garnered from some GF and celiac websites.
Thank you Janice for letting us know
My son-in-law is a large scale farmer. When he raised pumpkins he was insistent that we should never consume pumpkin from a large Jack-o-lantern type pumpkin. He says they are heavily dosed with chemicals, and we should only eat pie pumpkins or ones we have grown (and control what was used in growing it). Just saying.
Can’t wait to try these recipes. I love pumpkin!
I have made several of these, thanks for the yummy recipes !
You are so welcome Julia : )
Do you ever post gluten free recipes. Just started following. Can’t wait to try.
Mel we do have some on the website. You can check them out here https://www.livingonadime.com/?s=gluten+free+recipes
And we have our new gluten free cookbook that you can see here https://shop.livingonadime.com/products/dining-on-a-dime-gluten-free
Thank you for all the wonderful pumpkin recipes. You can be assured oil make every one of them.💕
You are so welcome Gerri. Hope you enjoy them all.
We love all your cookbooks, and all your recipes, and all your videos!
OH thank you so much Pam for letting us know. We have the best readers who are so great at encouraging us. Thank you.
Just curious…
The pumpkin bars….
What are the “crumbs” in the smooth icing and cream cheese frosting?
It looks good…
I am not sure. We have to use stock pictures sometimes that look as close to ours as we can get it.
Thank you! I’ll be making the pumpkin latte. My family hates pumpkin but I love it! This way I can still get my fix.
Thank you for the recipes.
You are welcome Gwendolyn. I hope you enjoy them.
Loved the recipes for the pumpkin recipes. It will certainly take me a lot of time to write them down by hand but a lot of them will be worth it. I took a chance last year and cooked down 2 pumpkins. Now I see you have a recipe!! I will have to take the time to read it as I write it down, just to see how close I came to cooking mine!! Ha! Ha! Ha! Thank you so much!!
This sounds lovely. How long will it last?