Just imagine your kitchen filled with the warm, spicy aroma of pumpkin pie baking in the oven—it’s the quintessential scent of fall! Whether you’re a seasoned baker or just getting started, these 18 delicious pumpkin pie mix recipes will inspire your autumn baking adventures. From classic favorites to creative twists, get ready to find your new go-to dessert that’ll have everyone asking for seconds. Let’s dive in!
Classic Pumpkin Pie with Spiced Crust
This classic dessert delivers that perfect autumn flavor we all crave. The spiced crust adds an extra layer of warmth that makes it truly special. You’ll want to make this pie all season long.
Ingredients
- 1 ½ cups all-purpose flour (I always use King Arthur for consistent results)
- ½ cup cold unsalted butter, cubed (keep it chilled until the last minute)
- 1 tsp ground cinnamon (Vietnamese cinnamon has the best flavor)
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ cup ice water (measure then add ice cubes)
- 15 oz canned pumpkin puree (Libby’s is my go-to brand)
- ¾ cup granulated sugar
- 2 large eggs (room temperature blends more smoothly)
- 1 cup evaporated milk
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Combine flour, cinnamon, ginger, nutmeg, and salt in a large bowl.
- Cut cold butter into flour mixture using a pastry cutter until pea-sized crumbs form.
- Add ice water 1 tablespoon at a time, mixing with a fork until dough just comes together.
- Shape dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll dough out on a floured surface to a 12-inch circle.
- Transfer dough to a 9-inch pie plate and trim edges, leaving 1-inch overhang.
- Crimp edges decoratively and refrigerate crust for 15 minutes.
- Preheat oven to 375°F.
- Whisk pumpkin puree, sugar, eggs, evaporated milk, and vanilla extract in a large bowl until smooth.
- Pour filling into chilled pie crust.
- Bake at 375°F for 50-55 minutes until center is set but slightly jiggly.
- Cool pie completely on a wire rack for 4 hours before slicing.
Just baked, this pie has a velvety smooth texture with warm spice notes throughout. The crust stays flaky and fragrant, complementing the creamy pumpkin filling perfectly. Serve slices slightly warmed with a dollop of freshly whipped cream for the ultimate fall treat.
Pumpkin Pie Cheesecake with Gingersnap Base
Dazzling fall flavors collide in this pumpkin pie cheesecake. Combining creamy cheesecake texture with spiced pumpkin filling creates pure autumn magic. The gingersnap crust adds a spicy crunch that elevates every bite.
Ingredients
– 2 cups crushed gingersnap cookies (I prefer the spicier store-bought ones for maximum flavor)
– 6 tbsp melted unsalted butter (salted works too if that’s your preference)
– 24 oz cream cheese, room temperature (this is crucial for smooth blending)
– 1 cup granulated sugar
– 3 large eggs, room temperature (cold eggs can cause cracking)
– 1 cup pumpkin puree (not pumpkin pie filling)
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1 cup sour cream
Instructions
1. Preheat oven to 325°F.
2. Combine crushed gingersnaps and melted butter in a medium bowl.
3. Press mixture firmly into bottom of 9-inch springform pan.
4. Bake crust for 10 minutes at 325°F until lightly golden.
5. Cool crust completely on wire rack.
6. Beat room temperature cream cheese and sugar on medium speed until smooth.
7. Add eggs one at a time, mixing just until incorporated after each addition.
8. Mix in pumpkin puree, vanilla, cinnamon, ginger, nutmeg, and cloves until combined.
9. Pour filling over cooled crust and smooth top with spatula.
10. Bake at 325°F for 45-50 minutes until edges are set but center still jiggles slightly.
11. Cool cheesecake in turned-off oven with door slightly ajar for 1 hour.
12. Spread sour cream evenly over top of cooled cheesecake.
13. Refrigerate for at least 4 hours or overnight before serving.
Velvety smooth cheesecake meets spiced pumpkin in every creamy slice. The gingersnap base provides a spicy contrast that cuts through the richness beautifully. Serve chilled with whipped cream or caramel drizzle for extra indulgence.
Pumpkin Pie Bars with Cream Cheese Frosting
Oozing with autumnal warmth, these pumpkin pie bars deliver all the cozy spice of traditional pie without the fussy crust work. They’re essentially pumpkin pie’s more portable, equally delicious cousin. Topped with a tangy cream cheese frosting, they’re the perfect fall treat for potlucks or casual snacking.
Ingredients
– 1 ½ cups graham cracker crumbs (I always use honey grahams for that extra sweetness)
– ½ cup melted unsalted butter (salted works too if that’s what you have on hand)
– 1 (15 oz) can pumpkin puree (not pumpkin pie filling—that’s crucial)
– 2 large eggs at room temperature (they incorporate much smoother this way)
– ¾ cup granulated sugar
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– ½ tsp ground ginger
– ¼ tsp ground nutmeg
– ¼ tsp salt
– 1 (8 oz) package cream cheese, softened (leave it out for an hour beforehand)
– ¼ cup unsalted butter, softened
– 1 cup powdered sugar
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Combine graham cracker crumbs and melted butter in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of your prepared pan using the bottom of a measuring cup.
4. Bake the crust for 8 minutes at 350°F until lightly golden around the edges.
5. While the crust bakes, whisk together pumpkin puree, eggs, granulated sugar, 1 tsp vanilla, cinnamon, ginger, nutmeg, and salt in a large bowl until completely smooth.
6. Pour the pumpkin filling over the warm crust and spread it evenly with a spatula.
7. Bake at 350°F for 30-35 minutes until the center is set and doesn’t jiggle when you gently shake the pan.
8. Cool the bars completely on a wire rack for at least 1 hour—this prevents the frosting from melting.
9. Beat softened cream cheese and ¼ cup softened butter together with an electric mixer on medium speed until creamy and lump-free.
10. Gradually add powdered sugar and 1 tsp vanilla extract, beating on low speed until fully incorporated.
11. Spread the cream cheese frosting evenly over the cooled pumpkin bars.
12. Refrigerate for at least 2 hours before slicing to allow the flavors to meld and the bars to firm up.
What makes these bars truly special is their creamy, spiced pumpkin layer contrasting with the crunchy graham crust and tangy frosting. They slice cleanly when chilled but soften beautifully at room temperature. Try serving them with a sprinkle of cinnamon or alongside strong coffee to balance the sweetness.
Vegan Pumpkin Pie with Coconut Whipped Cream
Rustling up a vegan pumpkin pie that rivals the traditional version is simpler than you might think. This creamy, spiced dessert comes together with pantry staples and delivers that classic fall flavor everyone craves. You won’t miss the dairy one bit.
Ingredients
– 1 ½ cups graham cracker crumbs (I always crush my own for better texture)
– ⅓ cup melted coconut oil (refined if you don’t want coconut flavor)
– 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
– ¾ cup full-fat coconut milk (chilled overnight for best whipping results)
– ½ cup maple syrup (grade B has deeper flavor)
– 1 tsp vanilla extract (pure vanilla makes a noticeable difference)
– 1 tsp cinnamon
– ½ tsp ginger
– ¼ tsp nutmeg
– ¼ tsp salt
Instructions
1. Preheat your oven to 350°F.
2. Combine graham cracker crumbs and melted coconut oil in a medium bowl.
3. Press the crumb mixture firmly into a 9-inch pie plate, making sure to create an even layer on the bottom and sides.
4. Bake the crust for 8 minutes until lightly golden, then remove from oven and let cool completely.
5. In a large bowl, whisk together pumpkin puree, ½ cup of the coconut milk, maple syrup, vanilla, cinnamon, ginger, nutmeg, and salt until completely smooth.
6. Pour the pumpkin filling into the cooled crust and smooth the top with a spatula.
7. Bake at 350°F for 45-50 minutes until the edges are set but the center still has a slight jiggle.
8. Let the pie cool completely on a wire rack, then refrigerate for at least 4 hours to set properly.
9. While the pie chills, scoop the solid coconut cream from the remaining chilled coconut milk into a chilled bowl.
10. Whip the coconut cream with an electric mixer on high speed for 2-3 minutes until light and fluffy.
11. Spread or pipe the whipped coconut cream over the chilled pie before serving.
Just slice this pie cold for clean cuts that showcase the velvety texture against the crisp crust. The coconut whipped cream adds a subtle tropical note that complements the warm spices beautifully. For an extra festive touch, sprinkle with toasted pecans or a dusting of cinnamon before serving.
Pumpkin Pie Smoothie Bowl with Granola
Now that pumpkin season is in full swing, this smoothie bowl brings all the cozy pie flavors into breakfast form. Nothing beats starting your day with this creamy, spiced treat that feels indulgent but keeps things healthy. It comes together in minutes and satisfies those autumn cravings perfectly.
Ingredients
– 1 cup canned pumpkin puree (I always keep extra in my pantry for fall recipes)
– 1 frozen banana (ripe bananas work best for natural sweetness)
– 1/2 cup plain Greek yogurt (I prefer full-fat for extra creaminess)
– 1/2 cup unsweetened almond milk (add more if you like a thinner consistency)
– 1 tbsp maple syrup (pure maple syrup gives the best flavor)
– 1 tsp pumpkin pie spice (homemade blend beats store-bought)
– 1/2 tsp vanilla extract
– Pinch of salt (just a tiny pinch enhances all the flavors)
– 1/2 cup granola (crunchy clusters are my favorite for texture)
Instructions
1. Combine pumpkin puree, frozen banana, Greek yogurt, almond milk, maple syrup, pumpkin pie spice, vanilla extract, and salt in a blender.
2. Blend on high speed for 45-60 seconds until completely smooth and creamy.
3. Check consistency by stopping the blender and scraping down the sides with a spatula.
4. Pour the smoothie mixture into a serving bowl, using the back of a spoon to create an even surface.
5. Sprinkle granola evenly over the top of the smoothie bowl.
6. Let the bowl sit for 2 minutes to allow the granola to slightly soften against the cold surface.
7. Serve immediately with a spoon.
Let the creamy pumpkin base melt slightly against the crunchy granola for the perfect texture contrast. The spiced flavors deepen as it sits, making each spoonful taste like dessert for breakfast. Try drizzling with extra maple syrup or adding toasted pecans for different variations.
Pumpkin Pie Oatmeal Cookies
Mornings just got cozier with these pumpkin pie oatmeal cookies. They combine the warmth of autumn spices with the heartiness of oats for a breakfast-friendly treat that feels like dessert but acts like fuel. Perfect for busy days when you need something grab-and-go but still satisfying.
Ingredients
– 1 cup old-fashioned rolled oats (I prefer these for their chewy texture)
– ¾ cup all-purpose flour (spoon and level it to avoid dense cookies)
– ½ cup canned pumpkin puree (not pumpkin pie filling—that’s too sweet)
– ½ cup unsalted butter, softened (room temp blends better with sugars)
– ½ cup brown sugar, packed (dark brown adds more molasses flavor)
– ¼ cup granulated sugar
– 1 large egg (room temp helps it incorporate smoothly)
– 1 tsp vanilla extract (pure vanilla makes a noticeable difference)
– 1 tsp pumpkin pie spice (homemade or store-bought, both work)
– ½ tsp baking soda
– ¼ tsp salt
– ¼ cup chopped pecans (toasting them first enhances their nuttiness)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the oats, flour, baking soda, pumpkin pie spice, and salt until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream the softened butter, brown sugar, and granulated sugar for 2 minutes until light and fluffy.
4. Beat in the egg and vanilla extract just until incorporated—don’t overmix.
5. Add the pumpkin puree and mix on low until the mixture is smooth and uniform.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no flour streaks remain.
7. Fold in the chopped pecans with a spatula to distribute them evenly.
8. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 12–14 minutes, or until the edges are lightly golden and the centers look set.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Pumpkin pie oatmeal cookies emerge soft and cake-like with a hint of chew from the oats. The pumpkin keeps them moist, while the spices and pecans add warmth and crunch. Serve them warm with a drizzle of maple syrup or crumble over yogurt for a breakfast parfait twist.
Pumpkin Pie French Toast Casserole
Whip up this cozy breakfast that transforms classic French toast into pumpkin pie perfection. Your kitchen will smell like autumn while this bakes to golden-brown deliciousness. It’s the ultimate make-ahead brunch centerpiece everyone will love.
Ingredients
– 1 loaf challah bread, torn into chunks (I prefer challah for its rich texture)
– 6 large eggs, at room temperature for better mixing
– 2 cups whole milk
– 1 cup pumpkin puree (not pumpkin pie filling)
– 1/2 cup brown sugar, packed
– 2 tsp pumpkin pie spice
– 1 tsp vanilla extract
– 1/2 tsp salt
– 4 tbsp unsalted butter, melted (I always use unsalted to control sodium)
– 1/4 cup granulated sugar for topping
Instructions
1. Preheat your oven to 350°F.
2. Grease a 9×13 inch baking dish with butter or cooking spray.
3. Arrange torn challah bread evenly in the prepared baking dish.
4. In a large bowl, whisk together 6 room temperature eggs until frothy.
5. Add 2 cups whole milk, 1 cup pumpkin puree, and 1/2 cup packed brown sugar to the eggs.
6. Whisk in 2 tsp pumpkin pie spice, 1 tsp vanilla extract, and 1/2 tsp salt until fully combined.
7. Pour the egg mixture evenly over the bread chunks in the baking dish.
8. Press down gently on the bread with a spatula to ensure all pieces absorb liquid.
9. Drizzle 4 tbsp melted unsalted butter over the top of the casserole.
10. Sprinkle 1/4 cup granulated sugar evenly across the surface.
11. Cover the baking dish with aluminum foil and let sit for 30 minutes so bread absorbs the custard.
12. Bake covered at 350°F for 30 minutes.
13. Remove foil and continue baking for 25-30 minutes until the top is golden brown and center is set.
14. Insert a knife into the center – it should come out clean when fully cooked.
15. Let the casserole rest for 10 minutes before serving. You’ll love the creamy interior with its crisp, caramelized top. The pumpkin spice flavor shines through each custardy bite. Try serving with maple syrup or a dollop of whipped cream for extra indulgence.
Pumpkin Pie Dip with Cinnamon Sugar Chips
Dig into this creamy pumpkin dip that captures all the cozy flavors of autumn in a bowl. Perfect for parties or casual snacking, it comes together in minutes. Serve it with homemade cinnamon sugar chips for the ultimate fall treat.
Ingredients
- 1 (15 oz) can pumpkin puree – I always grab the plain kind, not pumpkin pie filling
- 8 oz cream cheese, softened – Room temperature blends smoother without lumps
- 1 cup powdered sugar – Sift it if you have time to avoid clumps
- 1 tsp vanilla extract – Pure vanilla makes a noticeable difference here
- 2 tsp pumpkin pie spice – My homemade blend has extra cinnamon
- 4 large flour tortillas – The burrito-sized ones work best
- 2 tbsp melted butter – Brushing gives even coverage
- 2 tbsp granulated sugar mixed with 1 tsp cinnamon – Make extra for sprinkling
Instructions
- Preheat your oven to 375°F.
- Brush both sides of each tortilla with melted butter using a pastry brush.
- Cut tortillas into 8 wedges each using a pizza cutter for clean edges.
- Arrange tortilla wedges in a single layer on two baking sheets.
- Sprinkle cinnamon sugar mixture evenly over all tortilla wedges.
- Bake for 8-10 minutes until edges curl and chips turn golden brown.
- Remove chips from oven and let them cool completely on the baking sheets – they’ll crisp up as they cool.
- While chips bake, beat softened cream cheese with an electric mixer on medium speed until smooth.
- Add pumpkin puree and continue mixing until fully incorporated.
- Mix in powdered sugar, vanilla extract, and pumpkin pie spice until creamy.
- Chill the dip in refrigerator for at least 30 minutes to let flavors meld.
Ultra-creamy with just the right spice kick, this dip delivers classic pumpkin pie flavor without the fuss. The homemade chips add a satisfying crunch that pairs perfectly with the smooth texture. Try serving it in a hollowed-out small pumpkin for a festive presentation that always impresses guests.
Pumpkin Pie Pancakes with Maple Syrup
Every fall morning deserves these cozy pumpkin pie pancakes. They’re fluffy, spiced, and drenched in real maple syrup—perfect for crisp weekends.
Ingredients
– 1 cup all-purpose flour (I always spoon and level it for accuracy)
– 2 tsp pumpkin pie spice (homemade blend beats store-bought)
– 1 tsp baking powder
– ½ tsp salt
– 1 cup whole milk (room temp works best for even mixing)
– ½ cup canned pumpkin puree (not pumpkin pie filling)
– 1 large egg (I crack it right into the wet mix)
– 2 tbsp melted unsalted butter (cooled slightly so it doesn’t cook the egg)
– 2 tbsp granulated sugar
– 1 tsp vanilla extract
– 2 tbsp vegetable oil for the skillet
– Pure maple syrup for serving (the darker, the richer)
Instructions
1. Whisk flour, pumpkin pie spice, baking powder, and salt in a medium bowl.
2. In a separate bowl, combine milk, pumpkin puree, egg, melted butter, sugar, and vanilla until smooth.
3. Pour wet ingredients into dry ingredients and stir just until combined—lumps are fine; overmixing makes pancakes tough.
4. Heat a nonstick skillet over medium heat and add 1 tsp vegetable oil, swirling to coat.
5. Drop ¼ cup batter per pancake onto the skillet.
6. Cook for 2–3 minutes until bubbles form on the surface and edges look set.
7. Flip pancakes and cook for another 2 minutes until golden brown and cooked through.
8. Repeat with remaining batter, adding more oil as needed to prevent sticking.
9. Serve immediately with maple syrup drizzled generously over the top.
A warm stack delivers tender, spice-kissed pancakes with a subtle pumpkin sweetness. The maple syrup soaks in beautifully, making each bite moist and comforting. Try them with toasted pecans or a dollop of whipped cream for extra indulgence.
Pumpkin Pie Ice Cream with Caramel Swirl
Grab your ice cream maker because this pumpkin pie ice cream with caramel swirl is the ultimate fall dessert mashup. It captures all the cozy spice of pumpkin pie in a creamy frozen treat that’s surprisingly simple to make. The caramel ribbon takes it over the top with pockets of sweet, buttery goodness throughout.
Ingredients
– 2 cups heavy cream (I always use organic for richer flavor)
– 1 cup whole milk (don’t skimp on the fat content here)
– 3/4 cup granulated sugar
– 5 large egg yolks (room temperature eggs incorporate much smoother)
– 1 cup pumpkin puree (not pumpkin pie filling)
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/2 cup caramel sauce (I prefer the thick, salted kind for better swirl definition)
Instructions
1. Combine heavy cream, milk, and sugar in a medium saucepan over medium heat.
2. Heat the mixture until it reaches 170°F, stirring occasionally to dissolve sugar completely.
3. Whisk egg yolks in a separate bowl until pale yellow and slightly thickened.
4. Slowly pour 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly to temper them.
5. Pour the tempered egg mixture back into the saucepan with the remaining cream.
6. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 175°F).
7. Immediately remove from heat and stir in pumpkin puree, vanilla, cinnamon, ginger, nutmeg, and cloves.
8. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure smooth texture.
9. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent skin formation.
10. Refrigerate for at least 4 hours or until completely chilled to 40°F.
11. Pour the chilled custard into your ice cream maker and churn according to manufacturer’s directions until it reaches soft-serve consistency (about 25-30 minutes).
12. Transfer one-third of the churned ice cream to a freezer-safe container.
13. Drizzle one-third of the caramel sauce over the ice cream layer.
14. Repeat layers twice more, ending with caramel sauce on top.
15. Use a knife to gently swirl the caramel through the ice cream, being careful not to overmix.
16. Cover the container and freeze for at least 4 hours or until firm.
Here’s why this ice cream stands out: the texture stays remarkably creamy thanks to the custard base, while the caramel swirls create delightful pockets of chewy sweetness. Serve it sandwiched between gingersnap cookies for an elevated ice cream sandwich, or top with candied pecans for extra crunch against the smooth pumpkin spice base.
Pumpkin Pie Bread Pudding
Lately, I’ve been transforming leftover pumpkin pie into this cozy bread pudding. It’s the perfect solution for holiday dessert leftovers and tastes even better than the original pie. This version bakes up custardy with crisp edges.
Ingredients
– 6 cups cubed day-old bread (I prefer brioche for extra richness)
– 2 cups leftover pumpkin pie, crumbled (include the crust for texture)
– 3 large eggs at room temperature (they incorporate better this way)
– 1 ½ cups whole milk (2% works but whole milk creates creamier custard)
– ½ cup heavy cream (don’t skip this – it makes the pudding luxurious)
– ½ cup brown sugar (dark brown adds molasses notes)
– 1 tsp vanilla extract (pure vanilla makes a noticeable difference)
– ½ tsp cinnamon (add a pinch more if your pie wasn’t heavily spiced)
– ¼ tsp salt (balances the sweetness perfectly)
Instructions
1. Preheat your oven to 350°F and grease an 8×8 inch baking dish with butter.
2. Arrange the cubed bread evenly in the prepared baking dish.
3. Sprinkle the crumbled pumpkin pie pieces throughout the bread cubes.
4. In a large bowl, whisk the eggs until smooth and pale yellow.
5. Add the milk, heavy cream, brown sugar, vanilla, cinnamon, and salt to the eggs.
6. Whisk vigorously for 1 full minute until the sugar dissolves completely.
7. Tip: Strain the custard through a fine-mesh sieve to remove any egg white strands.
8. Pour the custard mixture evenly over the bread and pumpkin pie.
9. Press down gently with a spatula to ensure all bread absorbs liquid.
10. Let the mixture sit for 20 minutes so the bread fully soaks up the custard.
11. Tip: Cover with plastic wrap during soaking to prevent drying.
12. Bake on the center rack for 45-50 minutes until the top is golden brown.
13. Check doneness by inserting a knife near the center – it should come out clean.
14. Tip: If the top browns too quickly, tent loosely with aluminum foil.
15. Remove from oven and let cool for 15 minutes before serving.
Best served warm when the custard is still creamy and the edges are slightly crisp. The pumpkin pie filling melts into the bread, creating pockets of spiced sweetness throughout. Try it with a drizzle of caramel sauce or a scoop of vanilla ice cream for ultimate indulgence.
Pumpkin Pie Muffins with Streusel Topping
Unbelievably moist pumpkin muffins get even better with a crunchy streusel topping that’s worth every crumb. Using canned pumpkin puree keeps things simple without sacrificing flavor. These come together quickly for when you need that pumpkin spice fix fast.
Ingredients
- 1 ¾ cups all-purpose flour (I always spoon and level to avoid dense muffins)
- 1 cup canned pumpkin puree (not pumpkin pie filling – that’s crucial)
- 2 large eggs at room temperature (they incorporate better this way)
- ¾ cup granulated sugar
- ½ cup packed brown sugar (dark brown gives deeper flavor)
- ½ cup vegetable oil (neutral oil lets the pumpkin shine)
- ⅓ cup milk (whole milk makes them extra tender)
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice (homemade blend beats store-bought)
- ¼ cup cold butter cubed (for the streusel – cold is key)
- ¼ cup all-purpose flour (for the streusel)
- ¼ cup brown sugar (for the streusel)
- ½ tsp cinnamon (for the streusel)
Instructions
- Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
- Whisk together 1 ¾ cups flour, baking soda, salt, and pumpkin pie spice in a medium bowl.
- In a large bowl, beat eggs, granulated sugar, and ½ cup brown sugar until combined.
- Mix in pumpkin puree, vegetable oil, and milk until smooth.
- Tip: Don’t overmix the batter – stir just until no dry streaks remain for tender muffins.
- Fold the dry ingredients into the wet ingredients using a spatula.
- For the streusel, combine ¼ cup flour, ¼ cup brown sugar, and ½ tsp cinnamon in a small bowl.
- Cut in cold butter cubes using a pastry cutter or your fingers until crumbly.
- Divide the muffin batter evenly among the 12 prepared cups.
- Sprinkle streusel topping generously over each muffin batter portion.
- Tip: Press the streusel lightly into the batter so it adheres during baking.
- Bake for 18-22 minutes until a toothpick inserted comes out clean.
- Tip: Rotate the pan halfway through baking for even browning.
- Cool muffins in the pan for 5 minutes before transferring to a wire rack.
Golden and fragrant straight from the oven, these muffins boast a tender crumb that stays moist for days. The buttery streusel adds delightful texture contrast against the spiced pumpkin base. Serve them warm with coffee for breakfast or top with whipped cream for a simple dessert.
Pumpkin Pie Parfait with Whipped Cream Layers
Let’s skip the complicated pie crust and dive straight into these creamy pumpkin parfaits. Layering spiced pumpkin with fluffy whipped cream creates a dessert that’s both elegant and effortless. Perfect for when you want that classic fall flavor without the baking marathon.
Ingredients
– 1 (15 oz) can pumpkin puree (not pumpkin pie filling – I always check the label twice)
– 1/2 cup granulated sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1 cup heavy whipping cream (chilled cream whips up much faster)
– 2 tbsp powdered sugar
– 1 tsp vanilla extract
– 6 gingersnap cookies (crumbled for that spicy crunch I love)
Instructions
1. Combine pumpkin puree, granulated sugar, cinnamon, ginger, nutmeg, and salt in a medium bowl.
2. Whisk the pumpkin mixture vigorously for 1 minute until completely smooth and no sugar granules remain visible.
3. Pour chilled heavy cream into a separate large bowl.
4. Add powdered sugar and vanilla extract to the cream.
5. Whip the cream mixture on medium-high speed for 2-3 minutes until stiff peaks form (tip: stop when the cream holds its shape when you lift the whisk).
6. Place 2 tablespoons of pumpkin mixture in the bottom of each serving glass.
7. Top with 2 tablespoons of whipped cream, spreading it evenly with the back of a spoon.
8. Repeat the layers once more, ending with whipped cream.
9. Crush gingersnap cookies into coarse crumbs using your hands or a rolling pin.
10. Sprinkle cookie crumbs over the top of each parfait just before serving (tip: add crumbs last to maintain their crunch).
11. Refrigerate parfaits for at least 30 minutes to let the flavors meld (tip: chilling firms up the layers beautifully).
The creamy pumpkin layers contrast wonderfully with the airy whipped cream, while the gingersnap crumbs add welcome texture. For a festive twist, try serving these in clear mason jars with cinnamon stick stirrers. The spiced aroma will have everyone gathering around the dessert table.
Pumpkin Pie Truffles Dipped in Chocolate
Last-minute holiday panic? These pumpkin pie truffles deliver all the cozy spice in a no-bite treat. Let’s skip the crust and roll straight into the good stuff.
Ingredients
– 1 ½ cups graham cracker crumbs (I crush mine fresh for better texture)
– ¾ cup canned pumpkin puree (not pumpkin pie filling—that’s key)
– ¼ cup powdered sugar (sift it to avoid lumps)
– 1 tsp pumpkin pie spice (homemade blend beats store-bought)
– ½ tsp vanilla extract (pure vanilla makes a difference)
– 8 oz semi-sweet chocolate chips (I like Ghirardelli for smooth melting)
– 1 tsp coconut oil (this prevents chocolate from seizing)
Instructions
1. Combine graham cracker crumbs, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract in a medium bowl.
2. Mix with a spatula until the mixture holds together when pressed—it should feel like damp sand.
3. Scoop 1 tablespoon of mixture and roll into tight 1-inch balls between your palms.
4. Place balls on a parchment-lined baking sheet and freeze for 30 minutes until firm.
5. Melt chocolate chips and coconut oil in a microwave-safe bowl in 20-second bursts, stirring between each.
6. Use a fork to dip each frozen ball into melted chocolate, tapping off excess against the bowl’s rim.
7. Return coated truffles to the parchment-lined sheet and chill for 15 minutes until set.
8. Store in an airtight container in the refrigerator for up to 5 days.
You’ll love the creamy pumpkin center against the crisp chocolate shell. Try rolling them in crushed pecans before the chocolate sets for extra crunch.
Pumpkin Pie Spiced Latte
Ditch the coffee shop line this fall. This homemade pumpkin pie spiced latte delivers all the cozy flavors in minutes. Perfect for crisp mornings or afternoon pick-me-ups.
Ingredients
– 2 cups whole milk (I find the richness balances the spices perfectly)
– 2 tbsp pumpkin puree (canned works great, but homemade if you’re ambitious)
– 2 tbsp granulated sugar (adjust to your sweetness preference)
– 1 tsp pumpkin pie spice (freshly ground if you have it)
– ½ tsp vanilla extract (pure vanilla makes a noticeable difference)
– 2 shots espresso or ½ cup strongly brewed coffee
– Whipped cream for topping (don’t skip this – it’s essential)
Instructions
1. Combine milk, pumpkin puree, sugar, and pumpkin pie spice in a small saucepan.
2. Heat the mixture over medium heat, whisking constantly until steam rises and sugar dissolves completely (about 3-4 minutes).
3. Remove from heat and stir in vanilla extract.
4. Brew your espresso or strong coffee while the milk mixture heats.
5. Pour the hot espresso into your favorite mug.
6. Carefully pour the spiced milk mixture over the espresso.
7. Use a milk frother or whisk vigorously to create foam on the surface.
8. Top generously with whipped cream.
9. Sprinkle with an extra pinch of pumpkin pie spice for presentation.
Buttery smooth texture meets warm autumn spices in every sip. The pumpkin flavor shines through without being overwhelming. Try serving it with a cinnamon sugar rim for extra festive flair.
Pumpkin Pie Cinnamon Rolls with Cream Cheese Glaze
These pumpkin pie cinnamon rolls combine cozy fall spices with soft, pillowy dough. They’re perfect for chilly mornings when you want something special but not overly complicated. The cream cheese glaze adds just the right tangy sweetness to balance the warm spices.
Ingredients
- 3 ½ cups all-purpose flour (I always spoon and level for accuracy)
- 1 cup warm whole milk (around 110°F – test it on your wrist)
- ½ cup granulated sugar
- 2 large eggs at room temperature (they incorporate better when not cold)
- ½ cup unsalted butter, melted (I prefer the richer flavor over salted)
- 2 ¼ tsp active dry yeast
- 1 tsp salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 4 oz cream cheese, softened (leave it out for 30 minutes)
- 1 cup powdered sugar
- 2 tbsp whole milk
- 1 tsp vanilla extract
Instructions
- Combine warm milk, yeast, and 1 tablespoon of the granulated sugar in a large bowl.
- Let the mixture sit for 5 minutes until foamy and activated.
- Add remaining granulated sugar, eggs, melted butter, and pumpkin puree to the yeast mixture.
- Gradually mix in flour and salt until a shaggy dough forms.
- Knead the dough on a floured surface for 8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
- While dough rises, mix brown sugar, cinnamon, and pumpkin pie spice in a small bowl for the filling.
- Punch down the risen dough and roll it out on a floured surface into a 16×12-inch rectangle.
- Brush the entire surface with 2 tablespoons of melted butter using a pastry brush.
- Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, leaving a ½-inch border.
- Starting from the long edge, tightly roll the dough into a log, pinching the seam to seal.
- Cut the log into 12 equal slices using dental floss for clean cuts without squishing.
- Arrange rolls in a greased 9×13-inch baking dish, leaving space between them.
- Cover the dish and let rolls rise for 30 minutes until puffy and nearly doubled.
- Preheat your oven to 350°F during the final 15 minutes of rising.
- Bake rolls for 25-28 minutes until golden brown and internal temperature reaches 190°F.
- While rolls bake, beat softened cream cheese with powdered sugar until smooth.
- Add 2 tablespoons milk and vanilla extract to the cream cheese mixture, beating until creamy.
- Drizzle the warm rolls with cream cheese glaze immediately after removing from oven.
Ultimate comfort comes from these soft, spiced rolls with their signature swirl pattern. The pumpkin keeps them incredibly moist while the cream cheese glaze provides a cool contrast. Serve them warm with coffee for breakfast or top with vanilla ice cream for an impressive dessert.
Pumpkin Pie Fudge with Pecan Topping
Luscious pumpkin flavor meets creamy fudge in this irresistible fall treat. Perfect for holiday gatherings or cozy nights in. The pecan topping adds just the right crunch.
Ingredients
– 3 cups white chocolate chips (I prefer Ghirardelli for smoother melting)
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– 1/2 cup unsalted butter (room temp blends better)
– 1 tsp pumpkin pie spice (homemade blend if you have it)
– 1/4 tsp salt (fine sea salt dissolves evenly)
– 1 cup chopped pecans (toasted for deeper flavor)
Instructions
1. Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides.
2. Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring constantly.
3. Combine white chocolate chips, pumpkin puree, and butter in a medium saucepan.
4. Heat mixture over low heat, stirring continuously until completely smooth and melted.
5. Remove from heat and immediately stir in pumpkin pie spice and salt.
6. Pour fudge mixture into prepared pan, spreading evenly with a spatula.
7. Sprinkle toasted pecans evenly over the top, pressing lightly to adhere.
8. Refrigerate for at least 4 hours until firm to the touch.
9. Use parchment overhang to lift fudge from pan onto cutting board.
10. Cut into 1-inch squares with a sharp knife wiped clean between cuts.
Buttery smooth fudge melts on your tongue with warm pumpkin spice notes. The toasted pecans provide satisfying crunch against the creamy texture. Serve chilled with coffee or crumble over vanilla ice cream for an elevated dessert.
Pumpkin Pie Milkshake with Vanilla Ice Cream
Keeping things simple, this pumpkin pie milkshake delivers all the cozy flavor of the classic dessert in a sippable, frosty form. Just a few ingredients and a blender are all you need for this quick treat. It’s the perfect way to use up that leftover pumpkin puree.
Ingredients
– 2 cups high-quality vanilla ice cream, slightly softened for easier blending
– 1/2 cup canned pumpkin puree (not pumpkin pie filling, that’s a common mix-up)
– 1/3 cup whole milk, though any milk you have works
– 1 1/2 tsp pumpkin pie spice, my favorite blend for that authentic flavor
– 1/4 cup graham cracker crumbs, plus extra for that classic pie crust garnish
Instructions
1. Add 2 cups of slightly softened vanilla ice cream to your blender pitcher.
2. Measure and add 1/2 cup of canned pumpkin puree to the blender.
3. Pour 1/3 cup of whole milk into the blender with the other ingredients.
4. Sprinkle 1 1/2 teaspoons of pumpkin pie spice over the mixture.
5. Add 1/4 cup of graham cracker crumbs to the blender.
6. Secure the blender lid tightly to prevent any messy leaks.
7. Blend the mixture on medium speed for 15 seconds to start combining the ingredients.
8. Stop the blender and scrape down the sides with a spatula to ensure everything is incorporated.
9. Blend again on high speed for 20-30 seconds, or until the mixture is completely smooth and has a thick, pourable consistency.
10. Pour the finished milkshake immediately into a tall, chilled glass.
11. Sprinkle a generous pinch of the reserved graham cracker crumbs over the top for garnish.
Just like that, you have a milkshake that tastes exactly like a slice of pumpkin pie. The texture is luxuriously thick and creamy from the ice cream, with the subtle crunch of the graham cracker crumbs adding a wonderful contrast. For a fun twist, rim your glass with a mixture of cinnamon sugar before pouring.
Summary
Nothing says fall like the warm, spicy aroma of pumpkin pie baking. With 18 delicious recipes to choose from, you’re sure to find your new favorite. We’d love to hear which recipes you try—leave a comment with your top picks and share this roundup on Pinterest so fellow bakers can enjoy these seasonal treats too!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
