57 of Our Best-Ever Pumpkin Desserts
This Pumpkin Mouse offers light texture and warm flavors, making it a perfect fall dessert.
Perfect Pumpkin Roll
A classic pumpkin roll is a work of art. Rich buttercream perfectly complements the earthy-sweet pumpkin in this ideal autumnal treat—add a PSL and you're set.
Pumpkin Dump Cake
Pumpkin pie and coffee cake's best features unite in this easy dump cake that's perfect for a crowd.
Vegan Mini Pumpkin Spice Bites
For a guilt-free, vegan dessert that's sure to get you in the fall spirit, there's no better option than these adorable mini pumpkin spice bites. Encased in a simple walnut-pecan-date crust, the key to this autumnal treat lies in the silken tofu filling. Providing a creamy consistency without affecting flavor, silken tofu is the best kept vegan dessert secret.
Let fresh-baked brownies chill, uncovered, overnight. For a perfect slice, cut while they're cold. Serve at room temperature.
Can't decide between pumpkin or pecan? This pie has a taste of both.
Chocolate-Swirled Pumpkin Bundt
Mix the batter only until the dry ingredients disappear. (Lumps are normal.) Overmixing causes tough or misshapen loaves.
Pumpkin Coffee Cake with Maple Glaze
With a rich, gooey pumpkin spice filling, buttery pecan streusel topping, and maple glaze, this fluffy and moist pumpkin coffee cake is sure to impress. Perfect for any occasion, from your next fall brunch to a Halloween party, this coffee cake is easy to make and full of toasty fall flavors.
Pumpkin Bundt Cake with Tahini Glaze
What better fall-inspired dessert to make than this tahini-glazed pumpkin bundt cake. A medley of fragrant, ground spices enhance the rich sweetness of this incredibly moist bundt cake. Topped with a toasty, perfectly bittersweet tahini glaze, this easy to make and comforting fall dessert is the perfect centerpiece for your next dinner party, Halloween gathering, or special occasion.
Our Easiest Pumpkin Pie Ever
With just a 15-minute prep time, this really is the easiest pumpkin pie recipe! TIP: For a crisp crust (no more soggy bottom!), use a metal pie pan and pre-bake your crust with pie weights.
Prep: 10 minutes; Cook: 60 minutes; Total time: 1 hour, 10 minutes.
We use a mix of chocolate and cinnamon graham cracker crumbs here to give the crust a dark color with notes of chocolate and a little spice.
Pumpkin Pie with Vanilla Whipped Cream
This is the pie you remember from many Thanksgivings, made better for you. Instead of using a can of regular evaporated milk, we swapped in a fat-free version.
Pumpkin Pound Cake with Buttermilk Glaze
Frosted Pumpkin Cake
Pumpkin is full of beta-carotene, a form of vitamin A that keeps eyes healthy and acts as an antioxidant. One serving of this moist cake actually provides more than half of your daily vitamin A needs thanks to the canned pumpkin.
Pumpkin Caramel Ice Cream Pie
Layers of spiced pumpkin ice cream and vanilla ice cream top gooey caramel on a graham cracker crust. It's a whole new way to have pumpkin pie.
Pecan-Pumpkin Cheesecake Bars
The distinctive flavor of pumpkin pie spice folded into a creamy cheesecake and baked into chewy brown-sugar bars makes for an extra-special autumnal treat.
Pumpkin Pie Cake
If you like pumpkin pie, you'll love this cake's subtle spice flavors and velvety cream cheese frosting. The slightly sweet and mild pecans add a pleasant crunch to the smooth frosting.
Ginger Pumpkin Pie with Toasted Coconut
Ginger and coconut add warm, flavorful accents to this Thanksgiving classic. If you'd like a dollop of something creamy, top with fat-free whipped topping.
Pumpkin-Chocolate Chip Cake
This simple sheet cake combines pumpkin and pumpkin pie spice with sweet chocolate chips and crunchy walnuts for a family-favorite fall dessert.
Serve this creamy almond-flavored pumpkin cheesecake unadorned for informal dining, or garnish with the whipped topping and almond brittle to add a special touch to your holiday dessert buffet.
If you can’t decide between a pumpkin pie or a pecan pie, no worries. We’ve combined both into this luscious holiday cheesecake.
Pumpkin Ice Cream Torte with Ginger Crust
This frozen torte is a great make–ahead alternative to traditional pumpkin pie. Tasty gingersnap cookies form the crust, which is topped with pumpkin–flavored ice cream and drizzled with both caramel and hot fudge toppings. You may never return to pumpkin pie.
Pumpkin Bread Pudding
Pumpkin Chai Pots de Crème
Canned pumpkin in the cake batter gives rich flavor and moistness, and a ring of mandarin oranges crown the top of this two–layer cake. Both of these orange–colored foods are high in disease–fighting antioxidants, as are the crimson pomegranate seeds that fill the ring of orange segments.
Canned pumpkin adds both rich flavor and creaminess to this traditional Spanish custard, and toasted coconut adds even more sweetness.
Pumpkin-Cranberry Coffee Cake
This moist, pretty cake features your favorite fall flavors--warm spices, tangy cranberries, and sweet maple syrup.
Pumpkin Pie Shake
Canned pumpkin has more bioavailable beta-carotene than fresh because of the heat used during canning. Dress up this shake with a rim of graham cracker crumbs on each glass instead of sprinkling the crumbs on the shake.
Pumpkin Pie Bread Pudding with Bourbon-Pecan Hard Sauce
These creamy pumpkin bread puddings are baked in pie dishes so they're like a hybrid dessert; the lattice top is actually made of strips of butternut squash.
Pumpkin-Cream Cheese Napoleons
Pumpkin butter can be found in the jam and preserves section of your market. It is often seasonal. Substitute canned pumpkin if unavailable.
Pumpkin and Maple Ice-Cream Sandwiches
Both pumpkin puree and pumpkin pie spice are used in the cake–like cookies that sandwich the maple–flavored ice cream. You can wrap these up individually and take one out of the freezer whenever you need a sweet treat.
Coconut-Pumpkin Chiffon Pie
Make and refrigerate without the topping a day ahead. Whip and add the topping before serving.
Sugar Pumpkin Custards with Graham Crumble
Prized for its versatility, buttery-rich winter squash is a go-to veggie in the fall. We love to serve creamy Sugar Pumpkin Custards with Graham Crumble this time of year.
This 5-star pumpkin bundt cake is extremely moist and has a somewhat healthy flair with the surprising addition of apples, cranberries, and nuts.
Ginger-Pumpkin Trifle with Vanilla Mascarpone Cream
Layers of pumpkin, mascarpone, crushed cookies, and a coffee mixture create this show-stopping holiday trifle.
White Chocolate-Pumpkin Pie Caramel Apples
The addition of pumpkin pie spice adds a unique flavor to traditional candied apples.
Frozen Pumpkin Layer Cake
We couldn't stop eating this dessert at taste testing. It earned our highest rating. The concentrated spicy flavor of pumpkin butter replaces the more traditional canned pumpkin. It's a great make-ahead recipe for the holidays.
Apple Pumpkin Galette
Basically an open-face pie, this galette is a great dessert for pie-phobes to make because the crust is so easy to handle--you don't even need a pie pan.
Chocolate-Pumpkin Marble Cake
Create a marbled bundt cake centerpiece for your fall party by layering two batters (one flavored with pumpkin, the other cocoa) into a bundt pan. Simply draw a knife through the batters to create your own design.
Pumpkin Ice Cream Torte
This Pumpkin Ice Cream Torte starts with a graham cracker crust and is topped with layers of pumpkin and vanilla-pecan ice cream.
Pumpkin Tart with Whipped Cream and Almond Toffee
Molasses and pumpkin pie spice give this elegant take on pumpkin pie its deep autumnal flavor. Buy one 29-oz. can of pumpkin for the recipe.
Make Ahead: Loosely wrap baked and cooled tiramisù in plastic wrap, and refrigerate until ready to serve.
Chocolate Pumpkin Cupcakes
The canned pumpkin in the batter keeps these cupcakes moist, reducing the amount of oil you need to use.