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31 Pumpkin Recipes You’ll Want For More Than Just Dessert

I made the mistake of planting three pumpkin seeds last spring, and then allowing all three to grow and spread- and basically take over my entire garden and later, side yard. At some point I didn’t have the heart to rip up such a healthy, enthusiastic vine to thin them out, and consequently ended up with A LOT OF PUMPKINS.

My two young boys had a blast harvesting them all, and even after giving a bunch away, we were left with quite the variety placed for aesthetic autumn value on the front porch. A few made it as Jack-O-Lanterns come Halloween, but even as I type this, we still have a good half dozen patiently waiting for something to happen to them on the porch steps.

Recently I shared with you a variety of harvest vegetable recipes for you summer and autumn garden crops. Enter the smorgasbord of pumpkin recipes I’m going to share with you below whether you have an overabundance of pumpkins like I do, or can purchase pumpkins and pumpkin puree at your local grocers (no shame in canned pumpkin).

And have I mentioned how incredibly GOOD for you pumpkin is? It supports heart health, is an anti- inflammatory, is high in vitamins A and C, and also contains high levels of magnesium, zinc, and potassium which fights off hypertension, to name a few.

How to Make Your Own Puree

You didn’t think I was going to leave you with these delicious recipes and no idea how to actually use any pumpkins that you may have did you? I thought I would sneak this super easy way to make your own puree in here before you get started:

  1. Preheat oven to 325 degrees
  2. Cut the pumpkin in half and remove the seeds and pulp and cover with tinfoil.
  3. Bake in the oven, foil side up, for approximately an hour or until fork tender.
  4. Scrape pumpkin from shell halves and puree in a blender. Remove the stringy pieces if any are left.
** Foodie hint:

Pumpkin puree last a week in the refrigerator, and freezes well in freezer bags!

#1 Pumpkin Chili

A hearty chili that uses only traditional spices; pumpkin rounds out this amazing dish when paired with garbanzo and black beans for a truly savory recipe that pairs well with a warm bread fresh from the oven.
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 cup pumpkin puree (from the can or homemade)
  • 1 cup canned tomatoes
  • 1 cup vegetable stock or water
  • 1 can black beans (15 oz, 425 g)
  • 1/2 can garbanzo beans (7.5 oz, 212 g) or white beans
  • 1 tablespoon cumin powder (start with half the amount, and add more, to taste)
  • 2 tablespoons chili powder (start with 1 tablespoon, reduce or add more, depending on your tastes and also on how spicy your chili powder is)
  • salt and pepper
  1. In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.
  2. Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), black beans and garbanzo beans. Add half the cumin and half the chili powder, stir everything well, and season with salt and pepper. Taste your chili, season some more with salt and pepper if needed. Add the remaining cumin (or more) and remaining chili powder (or more), if desired. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 20 minutes on simmer.
  3. Serve in soup bowls, garnished with chopped green onion.
Recipe from Julia’s Album

#2 Pumpkin Cannelloni

Cannelloni is a stuffed favorite of pasta lovers everywhere. Try this traditional recipe with an autumnal twist and rich butter sauce that would pair well with candlelight and an aged wine.
  • 1½ lb. pumpkin
  • 1½ tbsp. extra-virgin olive oil
  • 3 large Garlic cloves
  • ½ c. ricotta
  • ½ c. grated Parmigiano-Reggiano
  • 1½ tsp. finely chopped fresh sage
  • ¼ tsp. salt
  • ½ tsp. Freshly ground pepper
  • 1 package oven-ready lasagna sheets
  • 6 tbsp. unsalted butter
  1. Preheat oven to 350°F.
  2. Place pumpkin, along with 3/4 cup water, in a large skillet over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth.
  3. Heat 1 1/2 tablespoons olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush to a paste. Stir cheeses, chopped sage, salt, pepper, and garlic paste into mashed pumpkin. Set aside.
  4. Bring a large pot of water to boil. Cook lasagna sheets until tender, about 2 minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve 1/4 cup pasta water.
  5. Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add 4 tablespoons pumpkin mixture to center of lasagna, roll into a cannelloni tube, then transfer to prepared baking dish. Repeat with remaining sheets.
  6. Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes. Cook butter and sage leaves in small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve immediately.
Recipe from Country Living

#3 Pumpkin Pie Oatmeal

I was never a fan of oatmeal until my kids started to request it for breakfast every morning and got me hooked. Now I constantly look for new ways to serve up an old favorite. Try this recipe on for size and eat your pie for breakfast!
  • 1/2 c. milk
  • 1 c. old-fashioned rolled oats
  • 1/4 c. canned pumpkin
  • 2 tbsp. brown sugar
  • 1 tsp. pumpkin pie spice
  • 1 tsp. ground cinnamon
  • 1 tbsp. cold butter
  • 1 graham cracker, crushed
  1. In a medium saucepan over high heat, bring milk to a boil. Stir in oats and salt, reduce heat to low, and simmer until oats are tender and creamy, 5 minutes.
  2. Meanwhile, in a small bowl, mix together canned pumpkin, 1 tablespoon brown sugar, and pumpkin pie spice.
  3. Stir pumpkin mixture into the oatmeal and sprinkle with cinnamon.
  4. In a small bowl, mix together butter, crushed graham cracker, and remaining brown sugar.
  5. Serve oatmeal in a bowl topped with graham cracker topping.
Recipe from Delish

#4 Coconut Curry Pumpkin Soup

This soup takes a savory and sweet turn with the addition of curry to an otherwise boring pumpkin soup. Warm spices combine with sweet brown sugar creates a melt in your mouth heaven that will make it’s way to your dinner table on a regular basis.
  • 2 tbsp. extra-virgin olive oil
  • 1 small onion, finely chopped (about 1 1/2 c.)
  • 1 clove garlic, minced
  • 2 tsp. fresh ginger, grated (or 1 tsp. ground ginger)
  • 2 tsp. curry powder
  • 1 1/2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. cloves
  • kosher salt
  • Freshly ground black pepper
  • 3 c. pumpkin puree (fresh or canned)
  • 1/4 c. brown sugar, packed
  • 4 c. vegetable (or chicken) stock
  • 1 14-oz. can coconut milk
  • Toasted pumpkin seeds, for garnish
  • Cilantro leaves, for garnish
  1. Heat oil in large pot over medium-high heat. Add onion and cook until tender, 4 to 5 minutes. Add garlic and ginger, stirring, until fragrant, 1 minute. Stir in curry, cinnamon, nutmeg, and cloves and season with salt and pepper.
  2. Stir in pumpkin puree and brown sugar. Whisk in vegetable stock and bring to boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Add coconut milk, cooking over low heat, until warmed through. Season with salt and pepper.
  3. Serve in bowls and garnish with toasted pumpkin seeds and cilantro.
Recipe from Delish

#5 Feta and Honey Roasted Pumpkin

Feta and Honey Roasted Pumpkin
Why not keep it simple and roast up some pumpkin slices to mix with honey, sesame, and feta for a perfect pairing next to a rich, red-meat protein? Roasting pumpkin sweetens the flavor and accompanies salty cheeses and rich meats rather well.
  • 1 butternut pumpkin or squash (about 600g or 1.3lbs)
  • 3 tablespoons oil (I used a herb oil but regular olive oil will do)
  • 2 tablespoons sesame seeds
  • 3 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 50g/1.7 ozs feta cheese, crumbled
  • 1/2 teaspoon chilli flakes
  • salt and pepper to season
  1. Preheat oven to 210C/410F. Line a baking tray with baking parchment. Peel the pumpkin and cut into bite sized cubes. Remove the seeds.
  2. Toss the pumpkin cubes in the oil and bake for 20 minutes.
  3. Remove from the oven and toss with sesame seeds. Put back in oven for 10 minutes and roast.
  4. Drizzle with honey, balsamic vinegar, feta and chilli flakes. Season with salt and pepper. Serve hot or cold.
Recipe from Not Quite Nigella

#6 Pumpkin Pizza

Pumpkin Pizza
Who doesn’t like pizza? I know it seems odd, but pumpkin and cheese really does go well together as I keep proving, and what better way to showcase both its flavor and color than on a pizza? Savory pumpkin topped with arugula and rich cheeses finish off this new take on take-out.
  • one ready to bake pizza dough
  • 1.5 cups pumpkin puree
  • 1 sweet onion, diced
  • 1 tsp. sugar
  • 2 cloves garlic, minced
  • 1 shallot, diced
  • 1/2 tbsp. thyme, fresh and chopped
  • salt and pepper, to taste
  • 1/2 cup freshly grated parmesan
  • cheese (opt for the fresh – its totally worth it)
  • 2 cups freshly grated havarti cheese
  • 1 cup arugula
  • extra virgin olive oil
  1. Preheat the oven to 350 F. For those that have a pizza stone, put the stone in the oven to warm. While the oven is heating, heat the stove on medium low heat and cook half of the onions with olive oil. Cook them until they are soft, smell fantastic, and are relatively translucent.
  2. When they are about halfway cooked, sprinkle 1 tsp. sugar on them. As they cook, continue to stir and move them around with a spatula.
  3. Next, add the pumpkin puree, garlic, shallot, thyme, and the other half of the onion to a mixing bowl. Mix in the parmesan cheese. Add salt and pepper to taste.
  4. Finally, follow the directions on the package for preparing the dough.
    Once your dough is flat and circular, transfer it to your pizza stone and top it with the pumpkin mixture.
  5. Sprinkle the arugula and caramelized onions on top of the pumpkin mixture, and then add the grated havarti cheese. You can add a dash of salt and pepper here, too, if you would like.
Recipe from

#7 Pumpkin Fritters

Pumpkin Fritters
I became a huge fan of sweet potato tots a few years ago, and when I saw this recipe, I knew I had to go for it. Bite sized, deep-fried, and perfect for dipping, these fritters are nothing short of my dream food. On a side note, I recommend a brown sugar butter dipping sauce, or a lemon butter dipping sauce for these. You can thank me later.
  • 1½ cups fresh pumpkin or butternut squash puree, or canned pumpkin
    (These are ultra-moist. For a lighter crumb, you may want to reduce the amount of pumpkin.)
  • 2 large eggs
  • ½ cup unbleached all-purpose flour
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • ¾ cup grated Grana Padano or Parmigiano-Reggiano
  • 2 tbs chopped fresh rosemary
  • Finely ground black pepper, to taste
  • Vegetable oil for deep frying
  1. Fill a heavy saucepan with a few inches of the oil, and heat it to 340° over medium-low heat, using a candy or frying thermometer to monitor the temperature. If it overheats, turn off the flame and let it cool down. While it is heating, prepare the fritters.
  2. In a medium bowl, stir the pumpkin puree with the eggs. In another bowl, combine the flour, baking powder, and salt. Stir the dry ingredients into the pumpkin puree, and add the grated cheese, rosemary, and black pepper. Stir just until it comes together; do not overmix.
  3. When the oil comes to temperature, scoops tablespoons of dough into the oil, being careful not to splash the boiling oil onto yourself. Fry about 6 fritters at a time, being careful not to overcrowd the pan. Set a timer for 2 minutes to go off from the time you drop the first fritter into the oil. The fritters will flip themselves in the oil when one side is done, but if one fails to flip, gently turn it over.
  4. When the 2 minutes is up, use a spider strainer to move the fritters to a plate lined with paper towels. Let the oil come back up to 340° before frying the next batch. Serve hot.

#8 Pumpkin Sage Biscuits

Pumpkin Sage Biscuits
I love anything that has to do with bread. I’m rather a carb queen, and I have no shame in it. Afterall, how can you pass up these easy to make, delectable, (and almost healthy, I swear by it!) flaky, buttery rolls made with pumpkin and greek yogurt (see? healthy!).
  • 1½ cups all purpose flour {187g; fluffed spooned & leveled}
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 tsp dried crumbled sage
  • 2 tbsp cold butter, cut into small pieces
  • ¾ cup pumpkin puree
  • ½ cup Greek yogurt
  • 2 tbsp butter, melted
  • 10 fresh sage leaves {optional}
  1. Pre-heat oven to 425°F. Line two baking sheets with parchment paper and set aside.
  2. In a large bowl, combine flour, baking soda, baking powder, salt and sage.
  3. Cut in the butter, blending with a fork or pastry blender until butter is in small, pea-sized pieces.
  4. In a separate medium bowl, combine the pumpkin puree and Greek yogurt. Mix the greek yogurt/pumpkin mixture into the dried ingredients. You may need to use your hands to get it completely blended.
  5. Knead dough out onto a floured surface 6 or so times. Pat or roll out to a thickness of 0.5 inches. I found it easier to pat since the dough is a bit sticky. Cut out circles of 2-3 inches in diameter {I used a glass}.
  6. Transfer circles to baking sheets, brush the tops with melted butter, and place a sage leaf on each biscuit. Bake for 11-14 minutes, until biscuits are firm to the touch and cooked through.
  7. Cool slightly and serve.

#9 Pumpkin Cornbread Waffles

Honestly, pumpkin is good any any time of day- and what’s better than pumpkin as part of your favorite breakfast recipes? Take these pumpkin waffles for example: they aren’t sweet, but can be easily customized with everything from savory ingredients such as chives or cheese, or sweet breakfast toppings like maple syrup.
  • 1 flax egg
  • 1 Tbsp non-dairy butter, melted (or sub coconut or grapeseed oil)
  • 1 1/4 to 1 1/2 cups unsweetened plain almond milk*
  • 1/2 cup pumpkin puree
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 tsp baking powder
  • 3/4 cup yellow cornmeal
  • 1/2 cup whole wheat pastry or AP flour (sub G-Free flour blend for a GF option)
  • 2 Tbsp finely chopped chives, green onions or jalapeño
  1. Prepare flax egg in a large bowl and let rest for 5 minutes.
  2. Add pumpkin puree, salt, pepper, baking powder, melted butter and whisk until well combined. Add almond milk and whisk once more.
  3. Next add flour and cornmeal and stir until just combined – small lumps are OK. Lasty, fold in chives or green onions. Your batter will be thick – let it rest for 5-10 minutes while preheating waffle iron.
  4. Generously spray waffle iron with non-stick pray and pour heaping 1/2 cup measurements onto the griddle. Close and cook according to manufacturer instructions (should be about 3 minutes).
  5. Serve warm with vegan butter and maple syrup for a sweet-savory combination, or vegan chili, sliced avocado and salsa, or a fried egg (for non-vegan).


*Amount of almond milk required will depend on the brand of cornmeal and what type of flour you use. If the batter appears too thick, add another few Tbsp thin out.
*Nutrition information does not include toppings.

Recipe from Minimalist Baker

#10 Pumpkin Dip

I went to a holiday dip party once, and wish I’d had this recipe back then to take along. This recipe is everything I look for when asked to bring something homemade somewhere: it’s unique, it’s likely no one has ever tried it before, and it’s yummy! Meaning I will be hailed as genius without anyone ever knowing just how easy it truly was.
  • 1 (8 oz.) brick cream cheese, softened (I used low-fat cream cheese)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup pumpkin puree
  • 1/4 cup chopped toasted pecans
  • 4-6 slices of bacon, cooked until crispy and crumbled
  • 3 green onions, thinly sliced
  • 1/2 tsp. seasoned salt
  • 1/4 tsp. ground cinnamon
  1. Stir all ingredients together using a wooden spoon or an electric mixer until combined.
  2. Serve garnished with extra bacon and green onions if desired, or cover and refrigerate until use.
Recipe from Gimme Some Oven

#11 Pumpkin Goat Cheese Alfredo

I seriously cannot get enough of these savory pumpkin recipes, and this particular one has me excited to try out. The sweetness of the pumpkin is balanced by the tang of goat cheese for a creamy, alfredo style meal.
  • 6 ounces pasta (gluten free for gluten free)
  • 1 tablespoon butter
  • 1 clove garlic, chopped
  • 1 cup heavy cream or milk
  • 1/2 cup pumpkin puree
  • 4 ounces goat cheese
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 1 tablespoon sage, sliced thinly
  • 1/4 teaspoon pumpkin pie spice
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 handful sage leaves
  1. Cook the pasta as directed on the package.
  2. Melt the butter in pan over medium heat, add the garlic and cook until fragrant, about a minute.
  3. Add the cream, pumpkin puree, goat cheese, parmesan, sage and pumpkin pie spice and simmer until the cheese has melted.
  4. Remove from heat and season with salt and pepper.
  5. Melt the butter in a pan over medium heat, let it turn a light brown, add the sage and fry until crispy.
  6. Serve hot over the pasta garnished with more parmesan and crispy fried sage.

Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or milk (or 1 cup of rice and 2 cups broth or milk) to the sauce in step 3 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).

Note: If you use milk rather than cream, do not bring it to a boil as it will curdle into little white bits rather than blending in.

Option: Replace the goat cheese with a mild blue cheese like gorgonzola dolce.

Option: Add Sauteed mushrooms.

Recipe from Closet Cooking

#12 Chicken Bacon Pumpkin Gnocchi

This is a quick meal that is ready in under 30 minutes, unless you opt for a homemade gnocchi which can add a significant amount of time. The flip side of that, however, is that you can make a HUGE batch and freeze it for future endeavors. And if that is your thing, may I suggest adding in a bit of pumpkin to your gnocchi recipe as well as to the decadent sauce this recipe calls for.
  • 2 packages gnocchi (about 2 pounds)
  • 8 strips bacon, diced
  • 2 boneless skinless chicken breasts, diced
  • 8 ounces cream cheese, cut into cubes
  • 1 cup pumpkin puree
  • 1/2 cup Parmesan cheese
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon garlic powder
  • 1 cup half and half (or whole milk)
  • Kosher salt and pepper, to taste
  • 3 green onions, sliced
  1. Bring a large pot of water to boil over high heat. Add gnocchi and cook according to package directions.
  2. Once cooked drain, drizzle with a little olive oil (to keep moist and from sticking together) and set aside.
  3. Set a large skillet over medium heat and add bacon. Fry until crispy and remove from pan to a paper towel lined plate to help drain off any remaining fat.
  4. To the pan add diced chicken and season with kosher salt and pepper. Cook until no longer pink. Remove chicken from the pan and set aside.
  5. If there is a lot (more than a tablespoon) of fat remaining in the pan, drain and then add cream cheese.. If not skip the draining and directly add in cream cheese. Stir gently until it starts to melt.
  6. Add in pumpkin puree, Parmesan cheese, smoked paprika, chipotle chile powder and garlic powder. Stir to combine.
  7. Add in half and half and stir until combined.
  8. Add gnocchi, chicken and bacon to the pan. Stir together and let sauce cook for 5 minutes to warm the gnocchi and chicken throughout. At this point the sauce should have thickened up nicely. If the sauce is too thick add a little more half and half, if it’s too thick let it cook down just a little more.
  9. Taste the dish and season with kosher salt and pepper if needed.
  10. Sprinkle the finished dish with green onions and serve immediately.
Recipe from Nutmeg Nanny

#13 Pumpkin Mac & Cheese

Yes another take on a pasta favorite, macaroni and cheese with pumpkin puree and red pepper flakes is an amazing take on this traditional, comfort food classic. If you are feeling extra daring, try adding in a garlic, tomato base for an extra kick!
  • 12 ounces pasta noodles, such as elbows, farfalle, or penne (any type works)
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 4 cups vegetable broth
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt
  • 1/8 tsp fresh ground pepper
  • 1/8 tsp nutmeg
  • 2 TBS butter
  • 4 ounces cream cheese, room temperature and cut into cubes
  • parsley for garnish
  1. In a stockpot or deep sided skillet, add noodles, onion, garlic, vegetable broth, pumpkin puree, red pepper flakes, salt, pepper, and nutmeg. Stir to blend together, and put on the stove over medium/high heat. Bring to a boil, then cover, reduce heat and let simmer for 10 minutes. Uncover, stir, cover, simmer for 2-4 more minutes, or until pasta is al dente.
  2. Add butter and cream cheese cubes, stir continuously until the cheese is melted and incorporated.
  3.  Serve and top with parsley if desired. Add salt and pepper to taste.
Recipe from

#14 Pumpkin Cream Cheese Muffins

Yes another recipe you can get creative with, use this batter to create a variety of muffins or bread loaves with a hidden ribbon of sweet cream cheese. Traditional pumpkin flavorings become both sweet and savory through each bite of this old favorite topped with a crunchy pecan crumb.
  • 8 oz. cream cheese
  • 3 eggs
  • 2½ c. sugar
  • 2½ c. flour
  • ¼ c. pecans
  • 3 tbsp. butter
  • 2½ tsp. cinnamon
  • ½ tsp. salt
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • 1¼ c. solid-packed pumpkin
  • ⅓ c. vegetable oil
  • ½ tsp. vanilla extract
  1. Heat oven to 375 degrees F. Lightly coat two 12-cup standard muffin tins with oil and set aside.
  2. Mix the cream cheese, 1 egg, and 3 tablespoons sugar in a small bowl and set aside. Toss 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon together in a medium bowl and set aside.
  3. Combine the remaining sugar, flour, salt, baking powder, baking soda, and remaining cinnamon in a large bowl.
  4. Lightly beat the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl. Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened.
  5. Evenly divide half of the batter among the muffin cups. Place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter.
  6. Sprinkle some of the pecan mixture over the top of each muffin and bake until golden and a tester, inserted into the muffin center, comes out clean — 20 to 25 minutes. Cool on wire racks.
Recipe from Country Living

#15 Pumpkin Fries

Slicing up your raw pumpkin into fries, tossing in a variety of the many flavors mentioned in this recipe, and then baking creates an easy, healthy take on your fried favorite. Make these and you may never eat a traditional french fry again!
  • 2 small pie pumpkins

Salty Pumpkin Fries:

  • 2 teaspoons garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 tablespoon olive oil
  • sea salt to taste

Sweet Fries:

  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons pure maple syrup

Spicy Fries:

  • 1 Tbsp. pure maple syrup
  • 1 Tbsp. Sriracha (less if you don’t want as much spice)
  1. Preheat oven to 400 degrees F.
  2. Peel & remove seeds then cut into ½ inch fries
  3. Coat your pumpkin in desired spices. (salty, spicy, or sweet)
  4. Arrange the fries in a single layer on a parchment lined cookie sheet.
  5. Roast for approximately 35 minutes, flipping fries halfway through.


  1. Place your cut pumpkin and olive oil
    in a mixing bowl.
  2. Toss by hand until the pumpkin is well coated in all the oil and spices.


  1. Place your cut pumpkin into a mixing
  2. Add maple syrup and toss by hand until your pumpkin is well coated.


  1. Toss pumpkin fries, maple syrup and
    Sriracha in a large bowl. ‣ These are SPICY!!!

{ Arrange in single layer on baking sheet, roast at 400 f for 35 mninutes, flipping fries halfw

Recipe from Clean Food Crush

#16 Pumpkin Ravioli

Once upon a time in a restaurant I ordered a seasonal pumpkin ravioli and have since tried to find a recipe to copy this seriously hearty and delicious meal. This recipe is definitely it, and not only is it easy to make, I suggest using the ravioli in non-traditional ways as well, such as breaded and fried to dip in a butter sage sauce.
  • 1-lb. piece Cheese or Sugar Pie pumpkin, calabaza or butternut squash, seeds and strings removed
  • 1 egg yolk, lightly beaten
  • 2 Tbs. grated Parmigiano-Reggiano or grana padano cheese
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 tsp. fine sea salt
  • 1 to 2 Tbs. dried bread crumbs
  • 1 1/4 lb. Egg Pasta
  • 5 Tbs. unsalted butter, clarified (see tip below)
  • 12 large fresh sage leaves
  • 2 Tbs. kosher salt
  • Grated Parmigiano-Reggiano cheese for serving
  1. To make the filling, preheat an oven to 400ºF.
  2. Prick the pumpkin with a fork before roasting to help evaporate the moisture. Place the pumpkin directly on the oven rack and roast until tender when pierced with the tip of a knife, 45 to 50 minutes.
  3. When the pumpkin is cool enough to handle, scrape the flesh from the peel; transfer to a food processor and process until smooth.
  4. Transfer the pumpkin puree to a bowl. Add the egg yolk, cheese, nutmeg and sea salt. Mix well, adding the bread crumbs as needed to bind the ingredients into a cohesive mixture. Cover the filling and set aside.
  5. Using a pasta machine or a floured rolling pin, roll out the pasta dough 1/32 inch thick, then fill and cut the ravioli (see related tip).
  6. Pour the clarified butter into a small fry pan and place over low heat. Add the sage leaves and heat until the butter is saturated with the flavor of the sage, 3 to 4 minutes. Remove from the heat and cover to keep warm.
  7. In a large pot over high heat, bring 5 quarts water to a rapid boil. Add the kosher salt, gently drop in half of the ravioli and cover the pot. When the water returns to a boil, uncover and cook, stirring gently occasionally and reducing the heat as needed to prevent the ravioli from knocking against one another and breaking. The total cooking time should be 3 to 5 minutes. To test for doneness, transfer a single raviolo to a cutting board and cut off a corner with a paring knife; if the pasta looks cooked through and the corner tastes tender, the pasta is done. Using a large slotted spoon, lift out the ravioli, allowing a little of the water to cling to them so they remain moist, and transfer to a warmed large, shallow serving bowl; cover the bowl to keep the ravioli warm. Repeat to cook the remaining ravioli.
  8. Drizzle the sage butter over the ravioli and serve immediately. Pass the cheese at the table. Serves 4.

Tip: To make clarified butter, in a fry pan over low heat, melt the butter. When it stops sizzling and the solids begin to separate and rise to the surface, skim off and discard the solids. The clarified butter should be golden in color. Watch it carefully to prevent it from getting too dark, which can happen in an instant; turn off the heat if it begins to darken too much before you have removed all the solids. Pass the clarified butter through a fine-mesh sieve lined with cheesecloth or a coffee filter to extract any solids that remain.

Recipe from

#17 Pumpkin Hummus

Whenever hummus is brought home to my household it last all of about 20 minutes before the side of the container are being wiped clean by my children’s fingers. This is why I love this seriously easy to make take on one of our favorite snacks, and why it will probably always have it’s own refrigerator shelf space for afterschool munchies (if it lasts that long).
  • 1-2 cloves roasted garlic (see #1)
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1 can chickpeas, drained and rinsed
  • ⅔ cup pumpkin puree
  • 1 tablespoon maple syrup or honey
  • ½ teaspoon finely minced fresh
  • rosemary (more to taste)
  • salt to taste
  1. To roast the garlic, I like to simmer the peeled cloves in a small saucepan with olive oil for 15-20 minutes over low/medium heat. The garlic gets the roast-y flavor and then you get some bonus garlic infused olive oil out of the deal. Bam.
  2. Puree all ingredients except rosemary in a blender or food processor until smooth. Add more oil or water as needed. Stir in the rosemary (I found that the blender didn’t really like the tough rosemary pieces in there so I just stirred it in at the end).
  3. Serve with warm naan, apple slices, crackers, carrots, wheat toast, roasted vegetables, pita bread, and/or anything in the world.
Recipe from Pinch of Yum

#18 Pumpkin Quesadillas

We eat quesadillas for dinner a lot: I mean A LOT! After a long day of work, it seems that cheesy goodness between two warm tortillas is all I can muster. Of course it helps that you can also add in all kinds of ingredients to a quesadilla such as that leftover steak, or what about the egg and sausage scramble the kids didn’t finish off for breakfast over the weekend? I’ll admit, I never thought about using pumpkin, until now that is! And I can’t wait to try it!
  • 1-3/4 cups canned pure pumpkin
  • 1 teaspoon chili powder
  • 1 teaspoon minced fresh sage
  • 1/4 teaspoon cayenne
  • Nonstick cooking spray
  • 8 small flour tortillas
  • 5 ounces brie cheese, thinly sliced
  1. In small bowl, stir together pumpkin, chili powder, sage and cayenne.
  2. Heat griddle over medium heat; spray with cooking spray. Place 4 tortillas on griddle and top each with 1/4 of the pumpkin mixture, 1/4 of the cheese and a second tortilla. Cook 4 to 6 minutes or until tortillas are golden and cheese melts, turning quesadillas halfway through cooking. Cut each into quarters and serve warm.
Recipe from Foxes Love Lemons

#19 Pumpkin Pinwheels

Pumpking Pin Wheels
Mix this recipe up with your favorite pumpkin pairings rolled in pastry and baked into pinwheels. This is a great appetizer that can be created to be either savory or sweet and be served as a fun dessert as well. In fact, why not as a sweet breakfast side while we are getting creative?
  • 1 vegan puff pastry dough*
  • ⅓ cup cooked pumpkin or pumpkin puree
  • ½ teaspoon salt
  • ¼ cup loosely packed fresh basil leaves
  1. Pre-heat the oven to 400°F/200°C.
  2. Roll out the puff pastry dough.
  3. If you’re using a cooked pumpkin add it into a blender along with the salt and mix until it’s smooth. // If you’re using pumpkin puree, add the salt and give it a good mix.
  4. Spread the salted pumpkin puree on the puff pastry dough, leave out the bottom border.
  5. Sprinkle the basil leaves on top
  6. Roll the puff pastry dough in (as tight as possible) and close the edge.
  7. Cut the puff pastry dough roll in about 25 pieces.
  8. Place the Pumpkin Basil Pinwheels on a baking sheet and place them in the oven for 15 to 20 minutes until golden brown.
  9. Let them cool off a bit and enjoy!
Recipe from Elephantastic Vegan

#20 Pumpkin Spinach Lasagna Rolls

This quick take on a lasagna wraps up all your ingredients for a meal chock full of all the good stuff that tastes like a million reasons why you shouldn’t eat it thanks to the richness of pumpkin and ricotta. Yet you can dig in with no foodie guilt!
  • 1 tsp olive oil
  • ½ onion, diced
  • 4 cloves garlic, minced
  • 1 (15 oz) can pumpkin puree
  • ¾ cup chicken stock
  • 2 tbsp grated Parmesan cheese
  • Salt & pepper, to taste
  • 10 oz pkg frozen chopped spinach, defrosted and squeezed in a dish towel
  • 15 oz ricotta cheese
  • ½ cup grate Parmesan cheese
  • 1 large egg
  • 9 lasagna noodles, cooked according to package directions
  • ½ cup shredded mozzarella cheese
  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a large saute pan over medium-high heat. Add onion and garlic and saute until softened, about 5 minutes. Add pumpkin and chicken stock, stir everything together and cook 5 minutes, stirring frequently. Stir in 2 tbsp Parmesan cheese, season with salt & pepper, and removed from heat.
    In a medium bowl, combine spinach, ricotta, ½ cup Parmesan and egg. Season with salt & pepper and stir until well combined.
  3. Spread about ½ cup of the pumpkin sauce in the bottom of an 8-inch square baking dish.
  4. Spread a thin layer of ricotta mixture along each lasagna noodle. Starting at one end, roll the ricotta-covered noodles up. Place rolls into the baking dish.
  5. Cover rolls with remaining pumpkin sauce, then sprinkle mozzarella cheese over top.
  6. Cover with tin foil and bake 40 minutes, until cheese is melted and bubbly.
Recipe from Flying on Jess Fuel

#21 Pumpkin Grilled Cheese

Like the quesadilla above, grilled cheese recipes offer up a variety of ingredients to stuff between two slices of my favorite carbohydrate. So grilled pumpkin sprinkled with a spicy blend of herbs and cheese is exactly what I’ll be trying out sometime soon for a quick and easy go to dinner.

  • 1 4 pound pumpkin, roasted (1/2 cup pumpkin per sandwich)
  • 8-12 ounces gruyere cheese, grated
  • 8 slices sourdough bread
  • 4 tablespoons unsalted butter
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  1. Just slice it in half down the middle and then scoop out the seeds and guts.
  2. Then just bake the pumpkin at 350 degrees F, cut side down, for about thirty minutes. Then flip the pumpkin so the cut side is up and bake it for another 30 minutes. Finishing it cut side up will dry out the pumpkin.
  3. Once the pumpkin has cooled a bit you can scoop out the flesh. I got about a cup and a half of flesh for each half of pumpkin.
  4. Once it’s scooped out just mash it roughly in a bowl.

Sandwich Making

  1. Once the pumpkin is roasted, the rest of this Pumpkin Grilled Cheese is pretty straightforward. As always, I recommend using a nice sturdy bread (I used sourdough).
  2. I mixed up a quick spice blend with brown sugar, paprika, chili powder, and salt that I used to season the sandwich. It totally made it in my opinion.
  3. Build your sandwich by buttering some bread and setting it in a skillet over medium heat. Make sure the buttered side is down obviously. Then pile on a good amount of pumpkin filling and generously sprinkle the pumpkin with the spice blend. Then pile on your cheese.
  4. Slap on the top piece of bread (buttered) and grill it over medium heat.
  5. Temperature is key when you are cooking a grilled cheese. If you cook it too hot, the bread will burn before the cheese melts. It should take about five minutes per side to finish cooking the sandwiches.
  6. Once they come out of the skillet, just chop the sandwiches in half which makes them easier to eat.
Recipe from Macheesmo

#22 Pumpkin Salsa

Have you noticed a trend in this article yet? Namely that pumpkin is MUCH more versatile than you ever imagined? Fresh chilies and Jalapeno round out this perfectly spicy and sweet mixture for your favorite chip dipping delight.

  • 1 Tbls Olive Oil
  • 2 medium Tomatoes, chopped
  • 1 small Onion, chopped
  • 2 Garlic cloves, minced
  • 1 (25 oz) can of whole peeled Tomatoes, drained and chopped. I use Cento
  • 1 (15 oz) can of Pumpkin Puree
    ½ tsp Salt
  • 1 tsp Sugar
  • 3 Tbls, chopped (from the jar) Jalapenos
  • 1 tsp Cinnamon
  • ½ tsp Pumpkin Pie Spice
  • ½ – 1 tsp Crushed Red Pepper Chili flakes, or to taste
  1. In a saute pan, heat Olive Oil over medium heat. Add chopped fresh Tomatoes, Onions and Garlic and saute until onions start to turn translucent.
  2. Add in the drained, chopped (canned) Tomatoes, Pumpkin puree, Salt, Sugar, chopped Jalapenos and remaining spices.
  3. Cook for 8 – 10 minutes. Set aside to cool. Store in an airtight container for up to 2 weeks.

NOTES: You can also add a small handful of fresh chopped Cilantro if you like, I personally like to sprinkle the fresh Cilantro over my taco instead.

Recipe from Little Figgy Food

#23 Honey Butter Pumpkin Rolls

Fresh, warm breads are my absolute must for meals through the cold winter months, and so this particular recipe is EXACTLY what I’m looking for when I want something new and exciting to pile butter onto. Honey, cinnamon, pumpkin goodness…and can you imagine what the house will smell like while these are baking??!


  • 1/3 cup milk
  • 2 tablespoons unsalted butter
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 2 1/4 cups all-purpose flour (bread flour may be substituted; rolls will be firmer and chewier rather than softer and fluffier; you may only need 2 cups bread flour)
  • 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
  • 1 tablespoon granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt, optional and to taste

Honey Butter

  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey

Tip: Combine equal parts softened butter (not melted) and honey, and whisk together until fluffy and combined for serving with the rolls.

  1. Dough – Add milk to a 2-cup microwave-safe measuring cup, or microwave-safe bowl.
  2. Add butter and heat on high power to melt butter, about 45 seconds. Stir until butter has melted smoothly into the milk.
  3. Add the egg, pumpkin puree, and whisk to combine.
  4. Return measuring cup to microwave and heat for about 15 seconds to warm mixture up. This will help to activate the yeast; set aside briefly.
  5. To the bowl of a stand mixer fitted with the dough hook or large mixing bowl for hand kneading, add the remaining dough ingredients, thorough optional salt.
  6. Pour wet pumpkin-milk mixture over the dry ingredients.
  7. Turn mixer to low speed, and knead for 5 to 8 minutes, or until dough is smooth and has come together. This is not a sticky dough and if your dough is sticky, tacky, or gloppy, add additional flour, 1 tablespoon at a time, until dough is no longer sticky. I doubt you will need to add any, because I could have made this recipe with 2 cups flour, but went up to 2 1/4. Don’t over-flour your dough because it creates rolls that are dense and heavy.
  8. Turn dough out into a mixing bowl that’s been lightly sprayed with cooking spray. Flip dough over once so both sides are lightly greased, and cover bowl with plasticwrap.
  9. Place bowl in a warm, draft-free environment until dough has nearly doubled in bulk, about 45 to 60 minutes. Do not go by time elapsed on the clock. Wait until dough has nearly doubled in size, and if it takes longer than an hour, that’s fine.
  10. Punch dough down and turn it out onto a nonstick surface. I spray my counter with cooking spray and don’t even need to add flour.
  11. Divide dough into 8 to 12 equally-sized portions, rolling each portion into a ball. I made 8 rolls and they were very generously sized. I would aim for 9 to 10 rolls. They may look skimp now but don’t worry, they rise and swell very nicely.
  12. Place dough balls into a foil-lined and cooking sprayed 9-inch square pan. If you would like to use an overnight or make-ahead option, after you get the rolls into the pan and covered with foil, place pan in fridge. When ready to bake, pick up with the next step below, making sure to allow the dough to come to room temp and rise nicely; it could take longer than the 45 minutes indicated below since dough is coming right out of a cold fridge.
  13. Cover pan with a sheet of foil, place pan in a warm, draft-free environment until dough has nearly doubled in bulk, about 45 minutes. In the last minutes of rising, preheat oven to 375F.
  14. Honey Butter – Melt butter in small microwave-safe bowl, about 45 seconds on high power.
  15. Add the honey and stir to combine.
  16. Before baking, generously brush dough with honey butter; reserve any extra and brush it on after baking.
  17. Bake for 15 to 17 minutes, or until puffed, golden, domed, cooked through, and when tapped, the rolls should sound hollow. Allow rolls to cool in pan until they’re cool enough to handle before serving. Rolls will keep airtight at room temperature for up to 4 days. Heat in microwave for 5 to 10 seconds as necessary to recreate the just-baked taste and to soften. Finished (baked) rolls will keep airtight in the freezer for up to 6 months. I have not tried freezing this dough in the unbaked state but you could likely freeze it after step 12 and upon thawing, pick up with step 13; however I haven’t tried. Nor have I tried doubling the recipe, but I imagine that would be fine. Bake in a 9×13 pan or similar.
Recipe from Averie Cooks

#24 Pumpkin Pot Pie

Any recipe that contains ‘pot pie’ has my attention, mainly because a flaky crust and heavy cream sauce that melts in your mouth is an attraction in my household. Enter the vegetarian take, that can easily be mixed up with a bit of chicken or leftover holiday turkey anyone?

  • 2 cups canned pumpkin
  • 1 tablespoon rosemary, chopped
  • 1 cup leek, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 cup heavy cream
  • 1 tablespoon cinnamon
  • salt and pepper, to taste
  • 1/2 cup onion, chopped
  • 2 cups butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • 1/2 cup heavy cream
  • 1/2 cup golden raisins
  • 2 cups sweet potatoes, cooked, and diced
  • 2 scallions, chopped
  • 5 large basil leaves, chopped
  • salt and pepper, to taste
  • 1/3 cup cheddar cheese, shredded
  • 1/3 cup mozzarella cheese, shredded
  • 3 ounces brie, sliced thinly
  • 1 pie crust
  • egg wash (egg white and water)
For the pumpkin mixture: Preheat oven to 375 degrees. Mix pumpkin and rosemary and roast in oven for 20 minutes. While pumpkin is roasting, heat a deep pan over medium heat and add olive oil, leek, and garlic. Saute until wilted, about 8 minutes.
Next, add heavy cream, cinnamon, salt and pepper and cook over medium heat for 5 minutes. Then mix in the pumpkin mixture. Remove from stove. Spray ramekins with pam and divide the pumpkin mixture evenly into the bottom of the ramekins.
For the squash and yam mixture: Heat olive oil over medium heat in a large pan. Add onions and butternut squash, saute for 6 minutes. Then add heavy cream and raisins and cook over medium until squash is cooked thoroughly. Next add the sweet potatoes, scallions, basil, salt and pepper and carefully mix. Then remove from heat and add in the cheddar, mozzarella, and brie folding in to the mixture until melted completely.
Layer the butternut squash mixture over the pumpkin mixture. Cut the pie crust into the size that will fit over the ramekin. Place the pie crust over the ramekin and press the edges of the dough onto the outside of the ramekin. Eggs wash the pie crust. Take another sheet and cut strips of 1cm each. Arrange these strips over the first sheet to form a trellis impression, egg wash the pie cruse and keep in the fridge until ready to cook and serve.
To cook: Preheat oven to 350 degrees. Place ramekins in oven and allow to cook for 25 minutes, or until the crust is perfectly golden. Serve immediately.


Recipe from The Novice Chef

#25 Pumpkin Chicken Chowder

I don’t know about you fellow readers, but it seems the above roll recipe would be a perfect side to this comforting chowder full of spicy peppers, rich leeks, and aromatic pumpkin.

  • 2 red bell peppers
  • 2 jalapeño peppers
  • 2 tbsp. olive oil
  • 1½ lb. boneless, skinless chicken breasts
  • 3 leeks
  • 1 pumpkin
  • 3 tbsp. all-purpose flour
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. salt
  • ½ tsp. fresh ground pepper
  • 1 ear corn, kernels removed
  • 3 can low-sodium chicken broth
  • 1 tbsp. fresh oregano leaves
  • ½ c. Sour cream (optional)
  1. Roast the peppers: Preheat oven to broil. Place the red peppers and jalapeños on a baking sheet and cook under the broiler, turning occasionally, until the skins blacken, about 10 minutes. Seal the charred peppers in a plastic bag for 10 to 12 minutes. Peel, stem, seed, and cut peppers into 1/2-inch pieces. Set aside.
  2. Make the soup: Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces and cook until browned. Remove the chicken and keep warm. Add the leeks and pumpkin and sauté for about 5 minutes. Add the flour, cumin, chili powder, salt, and pepper and cook for 1 to 2 minutes. Add the corn, peppers, chicken, broth, and oregano and bring the soup to a boil. Reduce heat to low and simmer, about 30 minutes. Garnish with sour cream if desired and serve hot.
Recipe from Country Living

#26 Easy Eggnog Pumpkin Pie

This article wouldn’t be complete without a variable selection of dessert choices to round out your savory choices. But I had to add in a pie recipe that was not 100% traditional with yet another of my favorite seasonal flavors: eggnog. Pumpkin and eggnog compliment each other perfectly in the pie, and I may never make anything different ever again.

  • 1 can pure pumpkin (not pumpkin-pie mix)
  • 1¼ c. prepared eggnog
  • .67 c. sugar
  • 1½ tsp. pumpkin-pie spice
  • ¼ tsp. salt
  • 3 large eggs
  • 1 frozen deep-dish piecrust
  • Whipped cream for garnish
  1. Preheat oven to 375 degrees F. In large bowl, with wire whisk, mix pumpkin, eggnog, sugar, spice, salt, and eggs until well blended. Place frozen piecrust on cookie sheet on oven rack; pour in pumpkin mixture (mixture will come up to almost top of piecrust).
  2. Bake pie 60 to 65 minutes or until filling puffs up around edges and center is just set but not puffed. Cool pie completely on wire rack. Refrigerate until ready to serve or up to 1 day. Garnish each serving with whipped cream sprinkled with pumpkin-pie spice.
Recipe from Country Living

#27 Pumpkin Spice Cake

I was recently introduced to spice cake, and I have to admit, I am now hooked on the decadence of this type of cake over the sugary sweetness of so many others. Enter the pumpkin addition with a pumpkin cream cheese frosting and you have heaven on a plate!

  • ¾ c. unsalted butter
  • 1 c. firmly packed dark brown sugar
  • 1 c. sugar
  • 3 large eggs
  • 1 c. pumpkin purée
  • ½ c. Buttermilk
  • 1 tsp. pure vanilla extract
  • 2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1½ tsp. ground cinnamon
  • 1 tsp. baking soda
  • ½ tsp. fresh-ground nutmeg
  • 1 recipe Pumpkin Cream-Cheese Frosting
  1. Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat three 8-inch cake pans with softened butter. Cut three 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter and set aside.
  2. Make the batter: Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. Combine the pumpkin purée, buttermilk, and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.
  3. Bake the cake: Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean — 35 to 40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool.
  4. Assemble the cake: Place one layer on a cake plate and top with one-third recipe of Pumpkin Cream-Cheese Frosting. Repeat with the second and third layers. Serve or store refrigerated for up to four days.
Recipe from Country Living

#28 Pumpkin Cream Cheese Dump Cake

I’ve had a theme going here despite the many recipes I’ve provided: namely the easier the recipe is, the more likely I’m going to be concocting it in my kitchen. Desserts that are dumped into a pan – yes literally, dumped- are on the top of my dessert list. Mainly because once I’ve cooked or baked all the main courses and sides of a meal, the dessert needs to be not only good – but simple as well.

  • 8 oz. cream cheese
  • 3/4 C. powdered sugar
  • 2 tsp. milk
  • 1 can (29 oz.) pumpkin puree
  • 2 cans (12 oz. each) evaporated milk
  • 4 eggs
  • 1 1/4 C. sugar
  • 1 tsp. salt
  • 1 Tbsp. pumpkin pie spice
  • 1 yellow cake mix (dry)
  • 1/2 C. butter, melted
  • 1 Tbsp. cinnamon sugar mixture, optional whipped cream
  1. Preheat oven to 350 degrees and grease a 9 X 14 pan.
  2. Using a mixer (a KitchenAid or hand held) combine cream cheese, powdered sugar and milk until smooth. Set aside.
  3. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Pour into prepared pan.
  4. Put cream cheese filling into a small ZipLock bag, and snip off the tip the make a mini piping bag. Then pipe over the pumpkin filling (see photo).
  5. Pour the dry cake mix over the cream cheese layer then poke holes using the end of a wooden spoon or a table knife through the cake mix until you hit the filling (not to the bottom of the pan).
  6. Pour melted butter over the dry cake mix.
  7. Sprinkle cinnamon sugar over the entire cake for extra flavor and crunch.
  8. Bake for 40-50 minutes or until the top is browned and an instead knife comes out clean.
  9. Let cool and serve with whipped cream! (Store in fridge)
Recipe from Your Cup of Cake

#29 Cream Cheese Swirled Pumpkin Cake

Cheesecake meets pumpkin cake. Cheesecake actually SWIRLED into pumpkin cake. I’m not sure there is much more to explain concerning this entire recipe except that it is one of the most amazing things I have ever tasted and it is now a requested ‘cake’ for my youngest son’s December birthday each year.


  • 16 ounces (448g) full-fat cream cheese, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60g) plain yogurt or sour cream1
  • 1 teaspoon vanilla extract
  • 1 Tablespoon (8g) all-purpose flour
  • 3 large eggs

Pumpkin Cake

  • 3/4 cup (180ml) canola or vegetable oil
  • 1 cup (200g) packed light or dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 and 1/3 cups (318g) pumpkin puree (canned or fresh)2
  • 1 cup (125g) all-purpose flour (measured correctly)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice3
  • 1/4 teaspoon salt

Cream Cheese Frosting

  • 4 ounces (112g) full-fat cream cheese, softened to room temperature
  • 2 Tablespoons (16g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1-2 Tablespoons (15-30ml) milk
    chopped pecans, optional
  1. Heat oven to 350 degrees F. Line a 9-inch square pan with parchment paper and spray with nonstick cooking spray.
  2. In a medium bowl, beat all filling ingredients with an electric mixer on low speed until smooth. Set aside.
  3. In a large bowl, mix brownie batter, oil, water and eggs as called for on box. Pour 3/4 of the batter into prepared pan. Pour pumpkin swirl filling evenly over batter. Pour remaining brownie batter evenly over filling. Swirl through batter several times with a knife for a marbled effect.
  4. Bake 45 to 50 minutes or until a toothpick inserted in the center comes out almost clean. Cool completely before cutting into 16 squares. Store covered in refrigerator up to 4 days.

#30 Pumpkin Swirled Brownies

According to the recipe’s author, the only thing you will want with these fluffy pumpkin and chocolate deliciousness is a tall glass of cold milk. And I couldn’t agree more. Rich pumpkin and cream cheese is swirled (there is that word again!) into a deep chocolate batter for an original take on a favorite bar.

For pumpkin swirl filling:

  • 3 oz. cream cheese, softened
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

For brownies:

  • 1 (18 oz.) box brownie mix (I used Betty Crocker Fudge Brownies)
  • Oil, water and eggs as called for on box
  1. Adjust oven rack to the lower third position and preheat the oven to 350F degrees. Spray a 9-inch springform pan with nonstick cooking spray. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, as shown in photos on my How to Prevent Cheesecake Cracks page. Set aside.
  2. Make the cheesecake first: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl – about 3 full minutes until the mixture is smooth and creamy. Add the sour cream, vanilla, and flour and beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs. Set aside.
  3. Make the pumpkin cake: In a medium bowl, whisk the oil, brown sugar, eggs, vanilla, and blotted-dry pumpkin (see notes) together until combined and uniform in texture. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Pour the wet ingredients into the dry ingredients and whisk until no large lumps remain. Avoid overmixing the pumpkin cake batter.
  4. Spread 1 and 1/2 cups of the pumpkin cake batter over bottom of prepared pan. On top of the pumpkin batter, drop large spoonfuls of the cheesecake batter. Top with large spoonfuls of remaining pumpkin cake batter. Repeat with remaining cream cheese batter. It does not have to be neat and perfect. Do not swirl with a knife. See photo above of what my cake looked like before going into the oven.
  5. Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside. Click here to read more about my cheesecake water bath.
  6. Bake for 65-75 minutes or until the center is almost set.4 If you find the edges are browning, loosely place aluminum foil on top of the cake as it bakes. Once done, turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred). Loosen the cheesecake from the rim of the pan and remove the rim.
  7. Make the cream cheese frosting (this can be made up to 2 day sin advance – cover and store in the refrigerator until ready to use.) Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed in a medium bowl until smooth and creamy. Add the confectioners sugar, vanilla, and salt. Beat on low speed for 30 seconds, then turn up to high speed and beat until smooth and creamy. Beat in 1-2 Tablespoons of milk, depending how thick or thin you want the frosting. Spread onto chilled cheesecake. Top with pecans, if desired.
  8. Cut into slices and serve cheesecake chilled. Cover leftover cheesecake and store in the refrigerator for up to 4 days.
  9. Make ahead tip: This pumpkin cake cheesecake freezes well up to 2 months, covered tightly. Thaw overnight in the refrigerator. The cream cheese frosting can be made in advance– see step #7.

#31 Iced Pumpkin Cookies

These iced cookies remind me of a soft gingerbread cookie with a pumpkin pie take. Spiced pumpkin has a subtle hint of sweetness topped by a icing glaze that can easily be personalized with a chocolate chip mix-in, or even a butterscotch chip addition.

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  4. To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Recipe from All Recipes

Where Will You Begin?

Granted, I provided you all with some pretty non-traditional flavors, but you have to admit it- you might have been getting tired of all the same old pie and bread recipes that everyone uses year after year weren’t you? I know I was, and was ecstatic to find so many ways to put my pumpkins to use!

Whether you have a bounty of garden grown pumpkins, or simply use your favorite store-bought version, there is certainly something for everyone in the above list. I’m sure there are a multitude of other recipes out there I managed to miss, but I hope this gave you a good idea of how to use this savory (and sweet!) garden favorite this season.

If you have any favorites to share or are excited to check out the recipes above, let us know which is on your list to try out: we’d love to hear from you below!

About The Author

Danielle McLeod

Danielle McLeod cuts a tragic figure in the High School English classroom teaching literature by day, and moonlighting as a writer and graphic artist by night. Published in a variety of travel magazines, and now a blog, Danielle enjoys coming up with home and garden projects to complete with her two young boys. A native of Michigan, she resides in Southeastern New Mexico with her variety of horses, poultry, and variable mix of rescue dogs (there’s a cat or two in there as well). In her free time she enjoys travel, art, photography, and a good book!


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