Fall calls for baking and pumpkin is one of the most versatile ingredients of the season. It’s cozy, spiced perfection for everything from breakfast to dinner.
We rounded up 10 easy pumpkin recipes for all your baking needs, some are perfect for a lazy weekend project, and others are easy enough to whip up on a weeknight.
10. Pumpkin Cream Cheese Bread
Cream cheese swirls through the center of this quick bread, adding just the right amount of tang to each slice. Cinnamon, cloves and nutmeg bring out the flavors of fall, and toasted pumpkin seeds add a salty crunch. At just over an hour from start to finish, this loaf cools quickly enough to cut into thick slices and is sure to disappear fast when you break it out for breakfast or a snack.
Pumpkin Cream Cheese Bread
Ingredients
Method
- Preheat oven to 350 degrees.
- In a large bowl, beat the butter and sugar until fluffy. Beat in the eggs and pumpkin puree.
- In a separate bowl, combine the flour, salt, baking soda and spices.
- Beat the flour mixture into the wet ingredients. Pour half of the batter into a prepared loaf pan (coated with nonstick cooking spray or lined with parchment paper).
- Microwave the cream cheese in 20 second intervals until smooth and looser in consistency. Dot spoonfuls of cream cheese over the batter. Use a knife to swirl the cream cheese through the batter. Top with the remaining batter and swirl again.
- Sprinkle the top of the bread evenly with pepitas. Bake 1 hour 10 minutes. Cool completely before turning out of the pan.
9. Pumpkin Butter
Why buy pumpkin butter when you can make your own in just 35 minutes on the stovetop? This thick and spreadable treat is made with canned pumpkin, apple cider, brown sugar and warm spices.
It’s dairy free, gluten free and vegan, so it can be enjoyed by almost anyone. Slather it on toast, stir it into cocktails or serve it on a cheese board to elevate your next get-together with a touch of fall.
How to Make Pumpkin Butter Using Canned Pumpkin
Ingredients
Method
- Combine all ingredients in a saucepan. Bring to a boil, then reduce heat and simmer, covered, at least 30 minutes or up to one hour.
8. Pumpkin Spice Butter Board
Pretty and delicious, this homemade fall butter board is made with salted butter and homemade pumpkin butter, and topped with toasted pecans, pomegranate arils, and pumpkin seeds. Serve with cinnamon toast and apples. It’s butter board season! This easy, no-cook, homemade butter board takes less than 20 minutes to make and is perfect for a quick and pretty snack or appetizer.
Pumpkin Spice Butter Board
Ingredients
Method
- In a mixing bowl, combine the butter and pumpkin butter.
- Spread butter mixture onto a cutting or serving board.
- Toast the pecans for 2-3 minutes, until aromatic. Arrange over the butter mixture.
- Arrange the pumpkin seeds and pomegranate arils over the butter mixture.
- Toast the bread. Slice into triangles. Arrange around the butter mixture.
- Slice the apple and arrange around the butter mixture. Garnish with fresh sage leaves.
7. Bakery Style Pumpkin Chocolate Chip Muffins
These bakery-style jumbo muffins are studded with chunks of chocolate and spiced with pumpkin and warm spices. Each jumbo-sized muffin is soft and fluffy with pockets of melted chocolate throughout.
Gluten free flour can be substituted for the all-purpose flour in this recipe. Try serving these pumpkin chocolate muffins for a weekend breakfast or an after school snack topped with a simple chocolate drizzle for an extra special treat!
Bakery Style Pumpkin Chocolate Chip Muffins (Gluten Free option)
Ingredients
Method
- Preheat oven to 350 degrees. Coat a jumbo size muffin tin with nonstick cooking spray, or line with cupcake liners.
- In a large bowl, cream butter and sugar until fluffy. Beat in the eggs and pumpkin puree.
- In a separate bowl, whisk together the flour, salt, baking soda and spices.
- Stir the dry ingredients into the wet ingredients until fully combined. Fold in 1 cup of the chocolate chunks.
- Fill muffin tins 2/3 of the way with batter. Sprinkle evenly with coarse sugar. Bake 25-30 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- To make the chocolate drizzle, combine 1/2 cup of chocolate chunks and the coconut oil in a small bowl. Microwave in 20 second intervals until melted and smooth. Drizzle over cooled muffins.
6. Pumpkin Pecan Ice Cream Pie with Graham Cracker Crust
It’s pumpkin pie and ice cream all in one! Layers of vanilla ice cream and homemade pumpkin spice ice cream in a buttery graham cracker crust topped with crunchy pecans. A slice of this freezer friendly dessert will transport you right back to pumpkin pie season. You can have pumpkin pie anytime of the year since this keeps well in the freezer for weeks!
Pumpkin Pecan Ice Cream Pie with Graham Cracker Crust
Ingredients
Method
- Preheat oven to 375 degrees. Cut out a circle of parchment paper and place it on the bottom of a 9" springform pan. Coat the bottom and sides of the pan with nonstick cooking spray.
- In a food processor, combine the graham crackers and 1/2 cup pecans until fine. With the motor running, slowly pour the melted butter through the feed tube until mostly combined.
- Dump the crust mixture into the springform pan. Using your fingers, press the crust down onto the bottom of the pan and slightly up the sides. Bake 10 minutes.
- Once the crust is cooled, spread softened ice cream in an even layer onto the crust. Freeze for at least 1 hour.
- Using a hand mixer, beat the heavy cream on high until very stiff, about 8 minutes. Gently fold in the pumpkin puree, sugar, salt, cinnamon, nutmeg and ginger. Spread the pumpkin mixture evenly over the ice cream layer. Cover with plastic wrap and freeze until ready to serve.
- Remove the pie from the freezer 10 minutes before serving. Sprinkle the remaining pecans onto the pie and serve.
5. Pumpkin Spice Cake with Cream Cheese Frosting
A crowd-pleasing from-scratch sheet cake recipe that comes together with just two bowls and a whisk (no stand mixer required!). Warmly spiced and studded with golden raisins and pecans, this moist cake is made extra tender with buttermilk and topped with a simple cream cheese frosting.
Pumpkin Spice Cake Recipe with Cream Cheese Frosting
Ingredients
Method
- Preheat oven to 350 degrees.
- In a large bowl, whisk pumpkin and eggs together. Add brown sugar, oil and buttermilk. Whisk to combine.
- In a separate bowl, whisk the flour, baking powder, baking soda and spices together. Slowly pour the dry ingredients into the pumpkin mixture and stir to combine.
- Fold in the raisins and pecans.
- Coat a 9×13 baking pan with nonstick cooking spray. Pour the batter into the pan. Bake 35 minutes. Cool completely before frosting.
- To make the frosting, beat the cream cheese, butter and vanilla together in a stand mixer. (Alternatively, use a handheld electric mixer). With the mixer on low speed, add the confectioner's sugar. Increase mixer speed and whip the frosting until fluffy.
4. Quick Pumpkin Spice Bread
Freezer friendly, this easy pumpkin spice quick bread comes together in just two bowls. No need to break out the stand mixer for this recipe, a hand mixer will do just fine. The combination of cinnamon, cloves and nutmeg gives it that fall flavor you crave and the raw sugar sprinkled on top adds just the right amount of crispness.
From start to finish it takes about 80 minutes and the recipe can easily be doubled so you can have a loaf or two ready in the freezer any time you have a craving!
Quick Pumpkin Spice Bread Recipe
Ingredients
Method
- Preheat oven to 350 degrees. In a large bowl, cream butter and sugar with a hand mixer until light and fluffy. Beat in eggs and pumpkin puree.
- In a separate bowl, combine flour, salt, baking soda, cinnamon, nutmeg and clove. Whisk together.
- Beat dry ingredients into creamed mixture a little bit at a time, until just combined. Do not overmix. Pour batter into a greased loaf pan and sprinkle raw sugar over top. Bake 1 hour 10 minutes or until a cake tester inserted into the center comes out clean.
3. Pumpkin Cupcakes with Maple Cream Cheese Frosting
Looking for a pumpkin dessert that doesn’t include making a whole pie? These pumpkin cupcakes are your answer! With maple cream cheese frosting, they’re sure to be a hit at your next fall or holiday get-together. Plus, they only require one bowl and can easily be made gluten free!
Pumpkin Cupcakes with Maple Cream Cheese Frosting
Ingredients
Method
- Preheat oven to 350 degrees. In a large bowl, whisk together the pumpkin puree and eggs. Add brown sugar, oil, baking powder, cinnamon, baking soda, clove and nutmeg. Mix together. Add the flour and mix until well-combined.
- Lightly grease a muffin pan or line with baking cups. Pour batter 2/3 of the way to the top of each cup. Bake 28-30 minutes. Allow to cool completely before frosting.
- In a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, beat the cream cheese, butter, maple extract and vanilla extract on medium-high speed for 1-2 minutes. Turn speed down to low and add the confectioner's sugar. Turn speed back up to medium-high and beat for another 1-2 minutes.
2. Pumpkin Spice Monkey Bread with Cream Cheese Frosting
Everyone loves a good pumpkin spice-flavored baked good and this pull-apart bread is no exception. Made with refrigerated biscuit dough, homemade pumpkin spice seasoning, and cream cheese frosting, this sweet treat will be a hit with all of your friends and family.
Not only is this a great option for weekend breakfasts, but this recipe is great for kids to help with too! Everyone can have fun rolling the dough balls and rolling them in the pumpkin spice seasoning. Make sure to serve warm so your friends and family can enjoy the gooey pull-apart bread!
Pumpkin Spice Monkey Bread with Cream Cheese Frosting
Ingredients
Method
- Preheat oven to 350 degrees. Coat a bundt pan thoroughly with non-stick cooking spray.
- Combine the granulated sugar, cinnamon, ginger, nutmeg and cloves in a medium bowl. (Alternatively, place the mixture into a large plastic bag and shake vigorously.)
- Cut each biscuit into quarters and roll each piece into a ball. Coat the dough balls in the pumpkin spice and arrange in the prepared bundt pan. (Alternatively, place the biscuit pieces into the plastic food bag, seal and shake gently to coat.)
- Melt the butter in a small saucepan over low to medium heat. Stir in the brown sugar. Whisk until the sugar dissolves. Pour melted butter evenly over the biscuit dough.
- Place the bundt pan on the middle rack of the oven with a baking sheet under it on the lower rack to catch any spills. Do not skip this step!
- Bake for 1 hour, until top is golden brown. For best results, cool completely before inverting onto a serving plate.
- Before serving, make the cream cheese frosting: Combine the softened cream cheese and butter together in a small bowl. Whisk in the sugar, milk and vanilla. Drizzle over cooled monkey bread.
1. Pumpkin Mac and Cheese
Another change of pace is this creamy, comforting pasta recipe. Sharp cheddar, cream cheese and pumpkin puree meld with lager beer to make a creamy, hoppy sauce that clings to every piece of pasta. Garlic and dry mustard add depth to the flavor. Serve as a main dish or as a side dish at your next autumn get-together!
Pumpkin Mac and Cheese
Ingredients
Method
- Preheat oven to 400 degrees.
- Cook pasta in a large pot of salted water according to package directions for al dente. Drain pasta and set aside.
- In a large pot, melt butter over medium heat.
- Whisk in the garlic and flour. Whisk until bubbling, about 1 minute.
- Whisk in the beer, milk, pumpkin puree, dry mustard and salt. Bring the mixture to a boil.
- Lower the heat and stir in 3 cups of cheddar cheese and the cream cheese. Stir until smooth. Add the pasta.
- Transfer the mixture to a baking dish. Sprinkle the remaining 2 cups of cheddar cheese evenly over top. Bake 10-15 minutes, until bubbling. Garnish with fresh sage leaves and cracked black pepper, if desired.
Leave a Reply