As the leaves turn golden and the air grows crisp, there’s no better way to warm up than with a delicious pumpkin recipe. Whether you’re in the mood for something sweet or savory, we’ve got you covered with our collection of 20 cozy fall pumpkin recipes. From classic comfort foods like pumpkin soup and mac and cheese, to innovative twists on traditional dishes like pumpkin hummus and seed pesto pasta, these recipes are sure to satisfy your autumnal cravings.
In this article, we’ll take a culinary journey through the best of pumpkin-based cooking, from soups and stews to baked goods and desserts. Whether you’re hosting a cozy dinner party or just looking for some new ideas to spice up your fall routine, you’ll find inspiration in these 20 mouthwatering recipes.
Spiced Pumpkin Soup with Coconut Milk
Warm up with this comforting and creamy soup that combines the flavors of pumpkin, spices, and coconut milk.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup coconut milk
– 4 cups vegetable broth
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, cinnamon, nutmeg, and salt. Cook for 1 minute.
3. Add pumpkin and cook, stirring occasionally, until tender, about 10-12 minutes.
4. Stir in coconut milk and vegetable broth. Bring to a simmer.
5. Reduce heat to low and let soup simmer for 15-20 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Creamy Pumpkin Risotto with Sage
This autumnal take on classic risotto combines the comforting warmth of pumpkin puree and the earthy charm of sage, all wrapped up in a rich and creamy package.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup pumpkin puree (canned or fresh)
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– 2 sprigs of fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent.
2. Add the garlic and cook for 1 minute.
3. Add the Arborio rice and stir to coat with oil and mix with the onion mixture. Cook for 1-2 minutes.
4. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. When the rice is cooked, remove from heat. Stir in the pumpkin puree, butter, and chopped sage. Season with salt and pepper.
6. Serve immediately, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Roasted Pumpkin and Kale Salad
Savor the flavors of fall with this vibrant salad, featuring roasted pumpkin and crispy kale. Perfect as a side dish or light lunch, it’s a delicious way to enjoy the season’s best ingredients.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 cups curly kale leaves, stems removed and discarded
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon honey
– Salt and pepper to taste
– Optional: crumbled goat cheese or toasted nuts for added richness
Instructions:
1. Preheat oven to 425°F (220°C). Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
2. In a large bowl, massage kale leaves with the remaining 1 tablespoon olive oil, apple cider vinegar, and honey until crispy. Season with salt and pepper to taste.
3. Combine roasted pumpkin and massaged kale in the bowl. Toss gently to combine.
4. Serve immediately, garnished with crumbled goat cheese or toasted nuts if desired.
Cooking Time: 30-40 minutes
Pumpkin Chili with Black Beans
Celebrate the flavors of fall with this hearty and comforting pumpkin chili, infused with the rich taste of black beans. This recipe is perfect for a cozy evening or a gathering with friends.
Ingredients:
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 can (14.5 oz) of diced tomatoes
– 1 can (15 oz) of pumpkin puree
– 1 cup of cooked black beans, drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 can (14.5 oz) of diced green chilies
– 1 tablespoon olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Stir in cumin, chili powder, and paprika; cook for 1 minute.
4. Add the diced tomatoes, pumpkin puree, black beans, green chilies, salt, and pepper.
5. Bring to a simmer; reduce heat to low and cook for 20-25 minutes or until flavors have melded together.
Cooking Time: 25-30 minutes
Pumpkin Mac and Cheese with Breadcrumbs
Pumpkin Mac and Cheese with Breadcrumbs: A Fall Twist on a Classic Comfort Food
This creamy, cheesy pasta dish is elevated by the addition of roasted pumpkin and crunchy breadcrumbs. Perfect for a cozy fall dinner or brunch.
Ingredients:
– 8 oz macaroni
– 2 cups grated cheddar cheese
– 1 cup grated mozzarella cheese
– 1/2 cup cooked, mashed pumpkin
– 1/4 cup all-purpose flour
– 2 tbsp unsalted butter
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup breadcrumbs (Panko or regular)
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente.
3. In a separate pot, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk, whisking constantly.
4. Add cheddar and mozzarella cheese; stir until smooth.
5. Stir in mashed pumpkin, salt, and pepper.
6. Combine cooked macaroni and cheese sauce. Transfer to a baking dish.
7. Top with breadcrumbs and Parmesan cheese.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 30-35 minutes
Butternut Pumpkin and Lentil Curry
Warm up with this flavorful and nutritious curry that combines the comforting sweetness of roasted butternut pumpkin with the hearty goodness of red lentils.
Ingredients:
– 1 large butternut pumpkin (about 2 lbs)
– 1 cup red lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut pumpkin in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the pumpkin for 45 minutes, or until tender.
4. In a large pot, sauté onions and garlic until softened.
5. Add cumin, curry powder, and turmeric; cook for 1 minute.
6. Stir in roasted pumpkin, lentils, coconut milk, salt, and pepper.
7. Simmer for 20-25 minutes or until the lentils are tender.
Cooking Time: 1 hour 15 minutes
Pumpkin Pancakes with Maple Syrup
Start your day with a deliciously warm and comforting breakfast featuring the flavors of fall. These pumpkin pancakes are infused with the sweetness of maple syrup, making for a perfect autumn morning treat.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1/2 cup milk
– 2 tablespoons melted butter
– Maple syrup, for serving
Instructions:
1. In a medium bowl, whisk together flour, baking powder, salt, and sugar.
2. In a separate bowl, combine pumpkin puree, egg, milk, and melted butter. Stir until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should still be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat. Drop 1/4 cupfuls of batter onto the pan.
5. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry. Flip and cook an additional 1-2 minutes, until golden brown.
6. Serve warm with a drizzle of maple syrup.
Cooking Time: Approximately 15-20 minutes
Pumpkin Spice Latte Oatmeal
Pumpkin Spice Latte Oatmeal: A Fall-Inspired Breakfast Treat
Start your day off right with a warm and comforting bowl of oatmeal infused with the flavors of pumpkin spice latte. This recipe combines the classic fall spices with creamy oats, making it a perfect breakfast or brunch option for any time of year.
Ingredients:
– 1 cup rolled oats
– 2 cups water
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 tablespoon pumpkin puree
– 1 tablespoon brown sugar
– 1/2 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a medium saucepan, bring the water to a boil. Add the oats, cinnamon, nutmeg, and ginger.
2. Reduce heat to low, cover, and simmer for 5-7 minutes or until the oats have absorbed most of the liquid.
3. Stir in the pumpkin puree, brown sugar, vanilla extract, and salt.
4. Cook for an additional minute, then serve warm.
Cooking Time: 10-12 minutes
Pumpkin Chocolate Chip Muffins
These moist and flavorful muffins combine the warmth of pumpkin with the richness of chocolate chips, perfect for a fall morning or afternoon treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup milk
– 1 large egg
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup semi-sweet chocolate chips
– 1 tablespoon melted butter
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, milk, egg, and melted butter.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Fold in chocolate chips.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Pumpkin Cheesecake with Gingersnap Crust
Celebrate the flavors of fall with this rich and creamy pumpkin cheesecake, nestled in a crunchy gingersnap crust. The perfect dessert for Thanksgiving or any autumn evening.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap cookies, crushed
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the cheesecake:
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crushed cookies, sugar, and melted butter in a bowl. Press into a 9-inch springform pan.
3. Beat cream cheese until smooth, then add sugar, pumpkin puree, eggs, vanilla extract, cinnamon, and nutmeg. Mix well.
4. Pour cheesecake batter over crust and bake for 55-60 minutes or until edges are set and center is slightly jiggly.
5. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 1 hour 15 minutes
Pumpkin Cinnamon Rolls with Cream Cheese Frosting
Pumpkin Cinnamon Rolls with Cream Cheese Frosting
Experience the warmth of fall with these tender, pumpkin-infused cinnamon rolls topped with a tangy cream cheese frosting.
Ingredients:
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon active dry yeast
• 1/4 teaspoon salt
• 1/2 cup warm water
• 1/4 cup canned pumpkin puree
• 2 tablespoons unsalted butter, melted
• 1 teaspoon ground cinnamon
• Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine flour, sugar, yeast, and salt.
3. Add warm water, pumpkin puree, melted butter, and cinnamon. Mix until a shaggy dough forms.
4. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
5. Roll out the dough to 1/4 inch thickness. Cut into 12 equal pieces.
6. Roll each piece into a ball and then flatten slightly into a disk shape.
7. Bake for 18-20 minutes or until golden brown.
Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• Confectioners’ sugar to taste
Frost cooled rolls and dust with confectioners’ sugar if desired. Enjoy!
Pumpkin Bread with Walnuts and Raisins
This classic fall recipe combines the comforting warmth of pumpkin spice with the satisfying crunch of walnuts and the natural sweetness of raisins. Perfect for snacking, sandwiching, or serving as a side dish.
Ingredients:
– 1 cup canned pumpkin puree
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup chopped walnuts
– 1/2 cup raisins
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, combine pumpkin puree, sugar, melted butter, eggs, walnuts, and raisins. Stir until just combined.
4. Add dry ingredients to wet ingredients and stir until just combined (do not overmix).
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 55-60 minutes
Pumpkin Pie Smoothie Bowl
A refreshing twist on traditional pumpkin pie, this smoothie bowl is a perfect blend of fall flavors and textures.
Ingredients:
– 1/2 cup frozen pumpkin puree
– 1/2 banana, sliced
– 1/4 cup plain Greek yogurt
– 1 tablespoon honey
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– Ice cubes (as needed)
– Toppings: whipped cream, chopped nuts, and pumpkin seeds (optional)
Instructions:
1. In a blender, combine pumpkin puree, banana, yogurt, honey, vanilla extract, and cinnamon.
2. Blend until smooth and creamy, adding ice cubes if desired to achieve the perfect consistency.
3. Pour the smoothie into a bowl.
4. Top with whipped cream, chopped nuts, and pumpkin seeds (if using).
5. Serve immediately and enjoy!
Cooking Time: 5 minutes
Roasted Pumpkin and Goat Cheese Tart
Roasted Pumpkin and Goat Cheese Tart: A Delicious Fall Treat
This sweet and savory tart combines the warmth of roasted pumpkin with the creaminess of goat cheese, perfect for a cozy fall evening.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 sheet puff pastry, thawed
– 8 oz goat cheese, crumbled
– 1/4 cup chopped fresh sage leaves
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Arrange roasted pumpkin cubes in the center of the pastry, leaving a 1-inch border.
5. Top with crumbled goat cheese, chopped sage leaves, and grated Parmesan cheese.
6. Fold edges of the pastry up over the filling, pressing gently to seal.
7. Brush the pastry with egg wash (beaten egg mixed with a little water) for a golden glaze.
8. Bake for 25-30 minutes or until the pastry is golden brown.
Cooking Time: 55-65 minutes
Pumpkin Seed Pesto Pasta
Elevate your pasta game with this autumnal twist on traditional pesto. The nutty flavor of pumpkin seeds adds depth and complexity to this simple yet satisfying dish.
Ingredients:
– 8 oz pasta of choice (e.g., spaghetti, linguine)
– 1/2 cup pumpkin seeds
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, minced
– 2 tbsp fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions until al dente.
2. In a food processor or blender, combine pumpkin seeds, Parmesan cheese, garlic, and olive oil. Process until smooth, stopping to scrape down sides as needed.
3. Add basil leaves and process until well combined.
4. Toss cooked pasta with the pumpkin seed pesto sauce. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Pumpkin and Sausage Stuffed Shells
Elevate your pasta game with this seasonal take on stuffed shells, featuring roasted pumpkin and sweet Italian sausage. This comforting dish is perfect for a chilly fall or winter evening.
Ingredients:
– 12 jumbo pasta shells
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 1 lb sweet Italian sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella
– 1/4 cup grated Parmesan
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast the pumpkin cubes in a baking dish with 1 tablespoon olive oil until tender, about 30 minutes.
3. Cook pasta shells according to package instructions. Drain and set aside.
4. In a large skillet, cook sausage over medium-high heat, breaking apart with a spoon, until browned and cooked through.
5. Combine cooked sausage, roasted pumpkin, chopped onion, garlic, ricotta cheese, mozzarella, and Parmesan in a bowl. Season with salt and pepper to taste.
6. Stuff each pasta shell with the pumpkin-sausage mixture and place in a baking dish. Cover with aluminum foil and bake for 20 minutes.
7. Remove foil and top with additional mozzarella and Parmesan. Return to oven and bake until golden brown, about 10-15 minutes.
Cooking Time: 45-50 minutes
Pumpkin Ravioli with Brown Butter Sauce
This autumnal dish combines the warm flavors of pumpkin and brown butter to create a comforting and satisfying meal.
Ingredients:
– 1 package of fresh or dried pumpkin ravioli
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the ravioli according to package instructions.
2. In a small saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute, until fragrant.
3. Pour in the heavy cream and stir to combine. Cook for an additional 2-3 minutes, or until the sauce has thickened slightly.
4. Season with salt and pepper to taste.
5. Serve the cooked ravioli with the brown butter sauce spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time:
– Ravioli cooking time: 3-5 minutes
– Brown butter sauce cooking time: 5-7 minutes
Pumpkin Hummus with Pita Chips
Get ready to spice up your snack game with this creamy and delicious Pumpkin Hummus! This seasonal twist on traditional hummus is perfect for the fall season.
Ingredients:
– 1 cup cooked pumpkin puree
– 1/4 cup chickpeas
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– Pita chips, for serving
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a blender or food processor, combine pumpkin puree, chickpeas, tahini, garlic, lemon juice, and salt. Blend until smooth.
3. With the blender or food processor still running, slowly pour in olive oil through the top. Continue blending until the hummus is creamy and smooth.
4. Serve with pita chips for a delicious and healthy snack.
Cooking Time:
– Prep time: 10 minutes
– Cook time: 0 minutes (since it’s a dip!)
Enjoy your Pumpkin Hummus with Pita Chips!
Pumpkin Spice Granola
Add a crunchy twist to your morning routine with this deliciously aromatic pumpkin spice granola. Perfect for snacking or as a topping for yogurt or oatmeal, this recipe combines the comforting flavors of fall with the satisfying crunch of homemade granola.
Ingredients:
– 2 cups rolled oats
– 1 cup mixed nuts (almonds, cashews, walnuts)
– 1/2 cup pumpkin puree
– 1/4 cup honey
– 2 tbsp brown sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1/4 cup dried cranberries (optional)
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a large bowl, mix together oats, nuts, and pumpkin puree.
3. In a separate bowl, whisk together honey, brown sugar, cinnamon, nutmeg, and salt.
4. Pour the wet ingredients over the dry ingredients and stir until well combined.
5. Spread the mixture onto a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes, stirring every 10 minutes, until golden brown.
7. Remove from oven and let cool completely.
8. Add dried cranberries (if using) and stir to combine.
Cooking Time: 25-30 minutes
Pumpkin Butter on Toast with Cranberries
Pumpkin Butter on Toast with Cranberries: A Delicious Fall Treat
This sweet and savory combination is perfect for a cozy fall morning or afternoon snack. The creamy pumpkin butter pairs perfectly with the tart cranberries and crunchy toast.
Ingredients:
– 1/2 cup canned pumpkin puree
– 1 tablespoon honey
– 1/4 teaspoon cinnamon
– 2 tablespoons unsalted butter, softened
– 4 slices whole wheat bread
– 1/4 cup fresh or frozen cranberries
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a small bowl, mix together pumpkin puree, honey, and cinnamon until smooth.
3. Add the softened butter to the pumpkin mixture and stir until well combined.
4. Toast the bread slices until lightly browned.
5. Spread the pumpkin butter evenly onto the toast slices.
6. Top each slice with fresh or frozen cranberries.
7. Serve immediately and enjoy!
Cooking Time: 10-12 minutes (including toasting time)
Summary
Get cozy this fall with these 20 delicious pumpkin recipes! From sweet treats like Pumpkin Pancakes and Pumpkin Spice Latte Oatmeal to savory dishes like Roasted Pumpkin and Kale Salad and Pumpkin Chili, there’s something for everyone. You’ll also find comforting classics like Pumpkin Mac and Cheese and Pumpkin Pie Smoothie Bowl, as well as innovative twists on traditional recipes. Whether you’re in the mood for a warm soup or a tasty tart, these pumpkin recipes are sure to become new fall favorites.
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