10+ Pumpkin Recipes to Warm Up Your Fall Kitchen

Pumpkin’s one of those ingredients that surprises you with its range. You can go sweet, you can go savory—either way, it brings a little something extra to the table.

It’s perfect for seasonal cooking, or honestly, just when you want to shake up your routine.

You can whip up baked goods or simmer a soup—pumpkin just fits. Let’s dig into some easy, tasty ways to bring more pumpkin into your kitchen.

Ingredients

• Pumpkin puree (canned or fresh)
• Sugar or sweetener (for sweet recipes)
• Spices like cinnamon, nutmeg, or cloves
• Flour (for baking)
• Broth or cream (for savory dishes)

Cooking Instructions

1. If you’re using fresh pumpkin, peel, roast, and puree it. If not, just grab a can.
2. Gather your other ingredients for whichever recipe you’ve got in mind.
3. For desserts, mix pumpkin with spices and sweeteners. For savory stuff, go with broth and seasonings.
4. Follow your recipe’s directions, and adjust the time or temp if it feels right.

1) Classic Pumpkin Pie

Classic pumpkin pie just never goes out of style. It’s creamy, smooth, and loaded with cozy spices like cinnamon and nutmeg.

You make the filling with pumpkin puree, eggs, sugar, and evaporated milk. That combo gives you a rich, custardy pie.

Bake it in a flaky crust, and honestly, it’s hard to beat. Top it with whipped cream if you’re feeling fancy.

This is the pie you want on your table when fall rolls around.

Ingredients

• 2 cups pumpkin puree
• 1 (12 oz) can evaporated milk
• 2 large eggs
• ¾ cup brown sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ½ tsp salt
• 1 unbaked pie crust

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Mix pumpkin, eggs, sugar, spices, salt, and evaporated milk until smooth.
3. Pour filling into pie crust.
4. Bake 15 minutes at 425°F (220°C).
5. Lower heat to 350°F (175°C) and bake 40-50 minutes.
6. Let cool before serving.

Grab a solid version of this recipe at Classic Pumpkin Pie Recipe.

2) Pumpkin Bread with Maple Glaze

Pumpkin bread is just the thing when you want something moist and full of flavor. The maple glaze on top? That’s the magic touch.

It’s easy to put together, and you can bake it in a single loaf pan. Have it fresh, or toast a slice for breakfast.

If you’re into a little crunch, throw a streusel topping on before baking. Most of the ingredients are probably already hanging out in your pantry.

Ingredients

• 1 1/2 cups pumpkin puree
• 1 cup sugar
• 1/2 cup melted butter
• 2 eggs
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 cup brown sugar (for streusel)
• 1/4 cup maple syrup (for glaze)
• 1/4 cup powdered sugar (for glaze)

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix pumpkin puree, sugar, melted butter, eggs, and vanilla in a bowl.
3. In another bowl, combine flour, baking soda, salt, and pumpkin pie spice.
4. Add dry ingredients to wet and stir until just combined.
5. Pour batter into a greased loaf pan.
6. For the streusel, mix brown sugar with a little butter and sprinkle on top.
7. Bake 55-60 minutes, or until a toothpick comes out clean.
8. For the glaze, mix maple syrup and powdered sugar.
9. Drizzle over the cooled bread.

Want details? Check out Wellness by Kay.

3) Savory Pumpkin Chili

Pumpkin in chili? Absolutely. It adds this earthy depth and a smooth texture that just works.

You’ll simmer meat, beans, and veggies in a tomato base, all spiced up. The pumpkin blends in and makes it heartier.

It’s a great way to sneak in some extra nutrition, too. Top it with cheese, sour cream, or whatever you’re into.

Ingredients

• 1 lb ground beef or turkey
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) diced tomatoes, with juices
• 1 cup pumpkin puree
• 2 tbsp tomato paste
• 1 cup water
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 small onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Brown the meat in a big pot over medium heat.
2. Toss in onion and garlic, cook until they soften.
3. Stir in chili powder, paprika, and cumin.
4. Add beans, tomatoes, pumpkin, tomato paste, and water.
5. Bring to a boil, then lower the heat and let it simmer 30-40 minutes.
6. Season with salt and pepper before serving.

More info at Savory Pumpkin Chili.

4) Pumpkin Lasagna

Pumpkin lasagna is a fun spin on a classic. Mix pumpkin with cheese, spinach, and spices for a creamy, veggie-packed filling.

Layer pumpkin sauce, ricotta, spinach, and noodles, then bake until the cheese bubbles. Sage adds a nice herbal note if you’re into that.

Some folks even make dessert versions with pumpkin cake and cheesecake layers, but most recipes stick with savory.

Ingredients:

• Pumpkin puree
• Ricotta cheese
• Spinach
• Lasagna noodles
• Parmesan cheese
• Egg
• Dried sage
• Salt and pepper

Cooking Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix pumpkin, ricotta, egg, sage, salt, and pepper.
3. Spread some sauce in a baking dish.
4. Layer noodles, pumpkin mixture, spinach, and cheese.
5. Repeat until you’re out of stuff, finishing with Parmesan on top.
6. Cover and bake 45 minutes.
7. Uncover and bake another 10-15 minutes to brown the cheese.

There’s a good vegetarian spinach pumpkin lasagna recipe if you want to try it.

5) Pumpkin Tiramisu

Pumpkin tiramisu is a creamy, dreamy dessert packed with fall vibes. You’ll layer coffee-soaked ladyfingers with a pumpkin mascarpone filling.

No baking needed, which is always a win. The pumpkin cream is usually a mix of pumpkin puree, mascarpone, and fall spices.

A splash of bourbon? Sure, if you’re feeling adventurous.

It looks impressive, but it’s not hard to make. Just chill it for a few hours so the flavors can hang out together.

Ingredients

• 16 oz mascarpone cheese
• 1 cup pumpkin puree
• 1/2 cup heavy whipping cream
• 4 egg yolks
• 1 tsp pumpkin spice
• 2/3 cup coffee (cooled)
• 24 ladyfingers
• 2 tbsp bourbon (optional)
• 2 tbsp sugar

Cooking Instructions

1. Whip heavy cream until you get soft peaks.
2. Beat egg yolks and sugar until thick.
3. Stir in mascarpone, pumpkin puree, pumpkin spice, and bourbon if you like.
4. Fold the whipped cream into the pumpkin mixture.
5. Dip ladyfingers quickly in coffee.
6. Layer ladyfingers and pumpkin cream in a dish.
7. Repeat and finish with cream on top.
8. Chill at least 4 hours before digging in.

More at pumpkin tiramisu recipe.

6) Pumpkin Scones

Pumpkin scones are basically fall in a pastry. You get that pumpkin flavor, a hit of cinnamon, and a crumbly, tender texture.

They’re simple—just mix your dry stuff, add pumpkin and butter, shape, and bake. Glaze them if you want a little extra sweetness.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 cup mashed pumpkin (cooled)
• 1/4 cup butter (cold)
• 1/2 cup sugar
• 1 egg

Cooking Instructions

1. Preheat oven to 400°F (204°C).
2. Whisk flour, baking powder, cinnamon, pumpkin pie spice, and salt.
3. Cut cold butter into the mix until crumbly.
4. Stir in pumpkin, sugar, and egg.
5. Shape the dough into a circle, slice into wedges.
6. Bake 15-20 minutes until golden.
7. Let cool a bit, then glaze if you’re feeling it.

Try Sally’s Baking Addiction for a detailed recipe.

7) Pumpkin Pancakes

Pumpkin pancakes are a cozy way to sneak pumpkin onto your plate, morning or night. They come with a gentle pumpkin flavor, plus cinnamon and nutmeg for a little extra warmth.

Making them fluffy is easy—just grab basic ingredients from your kitchen. A bit of pumpkin puree gives them a pretty orange color and keeps them moist.

Serve these pancakes with syrup, a pat of butter, or even a dusting of powdered sugar. Honestly, they taste great with almost anything.

Try mixing the milk, pumpkin, egg, and oil together before adding the dry stuff. It keeps the batter smooth and helps the pancakes turn out light.

Ingredients

• 1 ½ cups milk
• 1 cup pumpkin puree
• 1 large egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 2 tablespoons sugar

Cooking Instructions

1. Whisk milk, pumpkin, egg, oil, and vinegar in a bowl.
2. In another bowl, sift flour, baking powder, cinnamon, nutmeg, salt, and sugar.
3. Stir dry ingredients into wet until just combined—don’t overmix.
4. Heat a non-stick pan over medium heat (about 350°F / 175°C).
5. Pour ¼ cup batter per pancake onto the pan.
6. Cook 2-3 minutes until bubbles form and edges look set.
7. Flip and cook 2 more minutes until golden.
8. Serve warm with your favorite toppings.

For a full recipe, check out this pumpkin pancakes recipe.

8) Creamy Pumpkin Soup

Creamy pumpkin soup is one of those dishes that feels like a warm hug. You can start with fresh or canned pumpkin, then toss in onions, garlic, and some broth for depth.

Roasting the pumpkin first? It’s worth it for a sweeter, richer flavor. To make the soup creamy, add a splash of cream, coconut milk, or whatever dairy-free option you like.

A pinch of nutmeg or curry powder can really wake up the flavor. Salt and pepper are always a good idea.

Ingredients

• 2 cups pumpkin puree (fresh or canned)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable or chicken broth
• 1 cup cream or coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg or curry powder
• 1 tablespoon olive oil

Cooking Instructions

1. Preheat oven to 400°F (200°C) if roasting pumpkin.
2. Roast peeled pumpkin pieces for 20-30 minutes until soft.
3. In a pot, heat olive oil and sauté onion and garlic until soft.
4. Add pumpkin puree and broth, then bring to a boil.
5. Lower heat and simmer for 10 minutes.
6. Stir in cream or coconut milk and season with salt, pepper, and spices.
7. Use an immersion blender to blend until smooth.
8. Heat for 2 more minutes, then serve warm.

You can find a similar easy recipe at Cookie and Kate’s creamy pumpkin soup.

9) Spiced Pumpkin Seeds

Spiced pumpkin seeds are ridiculously easy to make and hard to stop snacking on. They’re crunchy, salty, and you can spice them up however you want.

Once you rinse and dry the seeds, toss them with oil and your favorite spices. Roast them in the oven until they turn golden and crisp.

Go spicy with cayenne, or sweet with a little sugar and cinnamon. It’s up to you.

Ingredients

• 1 cup pumpkin seeds, rinsed and dried
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne powder
• 1/2 ounce olive oil

Cooking Instructions

1. Preheat your oven to 325°F (165°C).
2. Mix pumpkin seeds with olive oil and spices in a bowl.
3. Spread seeds evenly on a baking sheet.
4. Roast for 20-25 minutes, stirring halfway through.
5. Let cool before eating.

10) Pumpkin Cheesecake Bars

Pumpkin cheesecake bars are basically autumn in dessert form. They mix creamy cheesecake with pumpkin and warm spices, all on a crunchy graham cracker crust.

You don’t need a water bath for these, so they’re not fussy at all. The combo of smooth cream cheese and pumpkin puree makes for a sweet, spicy treat.

If you’re after something that blends pumpkin pie vibes with cheesecake richness, these bars totally hit the spot. They slice up easily, making them perfect for sharing (or not).

Ingredients

• 1 ½ cups graham cracker crumbs
• 6 tbsp butter, melted
• 16 oz cream cheese, softened
• ¾ cup sugar
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp salt

Cooking Instructions

1. Preheat your oven to 325°F (160°C).

2. Mix the graham cracker crumbs with the melted butter.

3. Press that mixture into a 9×9-inch pan—try to get it as even as you can.

4. Beat together the cream cheese and sugar until the mixture looks smooth.

5. Add the vanilla, then crack in the eggs one at a time, mixing after each.

6. Stir in the pumpkin and spices. Make sure everything’s combined, but don’t overdo it.

7. Pour the filling over your crust. Spread it out gently.

8. Bake for 40 to 45 minutes. The edges should look set, but the center will still jiggle a bit.

9. Let the bars cool completely before you cut them. Seriously, it’s worth the wait.

For more details, check out this easy pumpkin cheesecake bars recipe.