30+ Easy Fall Canned Pumpkin Recipes — cozy, delicious and simple! Sweet, savory, baked and more. Real ingredients, big flavor. Every recipe below comes with its own photo, ingredients and step-by-step instructions. Good food brings people together!
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In This Collection
- Mini Pumpkin Cheesecakes
- No Bake Pumpkin Delight
- Pumpkin Macaroni and Cheese
- Copycat Crumbl Pumpkin Pie Cookies
- Pumpkin Waffles
- Pumpkin Bread Bottom Cheesecake
- Pumpkin Butter
- Pumpkin Ravioli
- Pumpkin Soup
- Pumpkin Pancakes
- Pumpkin Whoopie Pies
- Pumpkin Bread
- Pumpkin Scones
- Pumpkin Pie
- Pumpkin Donut Holes
- Pumpkin Chocolate Chip Cookies
- Creamy Pumpkin Alfredo
- Pumpkin Stuffed Shells
- Pumpkin Spice Latte
- Pumpkin Rice Krispie Treats
- Pumpkin Blondies
- Pumpkin Breakfast Bars
- Pumpkin Overnight Oats
- Pumpkin Granola
- Marinara Pasta with Pumpkin
- Pumpkin Cinnamon Rolls
- Fudgy Pumpkin Brownies
- Thai Pumpkin Curry
- Pumpkin Dip
- Pumpkin Muffins
Mini Pumpkin Cheesecakes
Ingredients
- 12 gingersnap cookies
- 3 tbsp butter, melted
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup sugar
- 1 egg
- 1 tsp pumpkin pie spice
How to Make It
Step 1: Crush the gingersnaps and mix with the melted butter. Press a tablespoon into each lined muffin cup to form the crust.
Step 2: Beat the cream cheese, pumpkin puree, sugar, egg and pumpkin pie spice until completely smooth. Spoon over the crusts.
Step 3: Bake at 325°F (165°C) for 18-20 minutes until just set in the center. Cool, then chill 2 hours. Top with whipped cream.
No Bake Pumpkin Delight
Ingredients
- 1 graham cracker crust
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup whipped topping
- 1/2 cup powdered sugar
- 1 tsp pumpkin pie spice
How to Make It
Step 1: Beat the cream cheese with the powdered sugar until fluffy, then spread over the graham cracker crust.
Step 2: Whisk the pumpkin puree with half the whipped topping and the pumpkin pie spice. Spread over the cream cheese layer.
Step 3: Chill at least 4 hours. Top with the remaining whipped topping and a dusting of cinnamon before serving.
Pumpkin Macaroni and Cheese
Ingredients
- 1 lb elbow macaroni
- 1 cup pumpkin puree
- 2 cups shredded cheddar
- 2 cups milk
- 4 tbsp butter
- 1/4 cup flour
How to Make It
Step 1: Cook the macaroni 1 minute shy of al dente. Melt the butter, whisk in the flour for 1 minute, then slowly whisk in the milk until thick.
Step 2: Stir in the pumpkin puree until smooth, then melt in the cheddar. Season with salt, pepper and a pinch of nutmeg.
Step 3: Fold in the pasta and serve. Creamy comfort with a secret veggie boost.
Copycat Crumbl Pumpkin Pie Cookies
Ingredients
- 2 cups flour
- 1/2 cup pumpkin puree
- 1 cup sugar
- 1/2 cup butter, softened
- 1 tsp pumpkin pie spice
- Cream cheese frosting
How to Make It
Step 1: Cream the butter and sugar until fluffy. Beat in the pumpkin puree, then the flour and pumpkin pie spice until a soft dough forms.
Step 2: Scoop large balls (about 1/3 cup each) onto a lined baking sheet. Bake at 350°F (175°C) for 12-14 minutes until set at the edges.
Step 3: Cool completely, then frost generously with cream cheese frosting. Big, bakery-style cookies at home.
Pumpkin Waffles
Ingredients
- 2 cups waffle mix
- 1/2 cup pumpkin puree
- 1 1/4 cups milk
- 2 eggs
- 1 tsp pumpkin pie spice
How to Make It
Step 1: Whisk everything together until just combined — a few lumps are fine.
Step 2: Pour into a hot, greased waffle iron and cook 4-5 minutes until crisp and golden.
Step 3: Serve with butter, pecans and warm maple syrup. Crisp outside, fluffy pumpkin-spiced inside.
Pumpkin Bread Bottom Cheesecake
Ingredients
- 1 box pumpkin bread mix
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
How to Make It
Step 1: Prepare the pumpkin bread mix and bake in a 9-inch springform at 350°F (175°C) for 20 minutes until set but not browned.
Step 2: Beat the cream cheese, sugar, eggs, pumpkin puree and pumpkin pie spice until smooth. Pour over the warm bread layer.
Step 3: Bake 35-40 more minutes until the center is just set. Cool, then chill overnight. Two desserts in one.
Pumpkin Butter
Ingredients
- 2 cans (15 oz each) pumpkin puree
- 1 cup brown sugar
- 1/2 cup apple juice
- 2 tsp pumpkin pie spice
How to Make It
Step 1: Combine everything in a heavy saucepan and bring to a gentle simmer.
Step 2: Cook 30-40 minutes, stirring often, until thick, dark and spreadable. It should mound on a spoon.
Step 3: Cool and jar. Keeps 2 weeks in the fridge. Amazing on toast, pancakes and oatmeal.
Pumpkin Ravioli
Ingredients
- 1 package (20 oz) cheese ravioli
- 1/2 cup pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup grated parmesan
- 2 tbsp butter
- Fresh sage leaves
How to Make It
Step 1: Cook the ravioli according to the package. Meanwhile, melt the butter and crisp the sage leaves 1 minute.
Step 2: Stir in the pumpkin puree and cream and simmer 3-4 minutes until silky. Whisk in the parmesan.
Step 3: Toss the ravioli gently with the sauce. Elegant enough for guests, easy enough for Tuesday.
Pumpkin Soup
Ingredients
- 2 cans (15 oz each) pumpkin puree
- 1 onion, diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp curry powder
How to Make It
Step 1: Melt the butter and sauté the onion 5-6 minutes until soft. Stir in the curry powder and cook 1 minute.
Step 2: Add the pumpkin puree and broth. Simmer 15 minutes.
Step 3: Blend until silky, stir in the cream, and season. Finish with a cream swirl.
Pumpkin Pancakes
Ingredients
- 2 cups pancake mix
- 1/2 cup pumpkin puree
- 1 1/4 cups milk
- 2 eggs
- 1 tsp pumpkin pie spice
How to Make It
Step 1: Whisk everything until just combined. Let the batter rest 5 minutes for fluffier pancakes.
Step 2: Cook 1/4-cup scoops on a greased griddle over medium heat, 2-3 minutes per side, until golden.
Step 3: Stack high with butter and maple syrup. Fluffy, spiced and delicious.
Pumpkin Whoopie Pies
Ingredients
- 2 cups flour
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup oil
- 1 tsp pumpkin pie spice
- Cream cheese filling
How to Make It
Step 1: Whisk the pumpkin, sugar and oil. Fold in the flour and pumpkin pie spice until a soft dough forms.
Step 2: Drop rounded tablespoons onto a lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes.
Step 3: Cool completely, then sandwich pairs with cream cheese filling. Soft, cakey and nostalgic.
Pumpkin Bread
Ingredients
- 2 cups flour
- 1 cup pumpkin puree
- 1 cup sugar
- 2 eggs
- 1/2 cup oil
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
How to Make It
Step 1: Whisk the pumpkin, sugar, eggs and oil. Fold in the flour, baking soda, pumpkin pie spice and a pinch of salt.
Step 2: Pour into a greased 9×5 loaf pan. Bake at 350°F (175°C) for 55-60 minutes until a toothpick comes out clean.
Step 3: Cool 15 minutes in the pan, then turn out. Moist, spiced and perfect with coffee.
Pumpkin Scones
Ingredients
- 2 cups flour
- 1/2 cup pumpkin puree
- 1/3 cup sugar
- 1/2 cup cold butter, cubed
- 1 tsp pumpkin pie spice
- Simple glaze
How to Make It
Step 1: Cut the cold butter into the flour, sugar, pumpkin pie spice and baking powder until pea-sized crumbs form. Stir in the pumpkin.
Step 2: Pat into a circle, cut into 8 wedges, and bake at 400°F (200°C) for 14-16 minutes until golden.
Step 3: Cool 10 minutes, then drizzle with glaze. Bakery-style scones at home.
Pumpkin Pie
Ingredients
- 1 unbaked pie crust
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 2 eggs
- 3/4 cup sugar
- 1 tsp pumpkin pie spice
How to Make It
Step 1: Whisk the pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice until completely smooth.
Step 2: Pour into the pie crust. Bake at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) for 40 minutes.
Step 3: Cool 2 hours, then chill. The center should barely jiggle. Top with whipped cream.
Pumpkin Donut Holes
Ingredients
- 2 cups flour
- 1/2 cup pumpkin puree
- 1/2 cup sugar
- 1 egg
- 1 tsp pumpkin pie spice
- Cinnamon sugar for rolling
- Oil for frying
How to Make It
Step 1: Mix the flour, sugar, pumpkin pie spice and baking powder. Whisk the pumpkin and egg, then combine into a soft dough.
Step 2: Fry tablespoon-sized balls in 350°F (175°C) oil, 2-3 minutes, turning once, until deep golden.
Step 3: Drain briefly, then roll warm in cinnamon sugar. Best eaten the same day.
Pumpkin Chocolate Chip Cookies
Ingredients
- 2 cups flour
- 1/2 cup pumpkin puree
- 1 cup sugar
- 1/2 cup butter, softened
- 1 cup chocolate chips
- 1 tsp pumpkin pie spice
How to Make It
Step 1: Cream the butter and sugar until fluffy. Beat in the pumpkin, then the flour, pumpkin pie spice and baking soda. Fold in the chocolate chips.
Step 2: Scoop onto lined baking sheets. Bake at 350°F (175°C) for 10-12 minutes until set at the edges.
Step 3: Cool on the pan 5 minutes. Soft, cakey cookies with melty chocolate.
Creamy Pumpkin Alfredo
Ingredients
- 12 oz fettuccine
- 1/2 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated parmesan
- 3 cloves garlic, minced
- 2 tbsp butter
How to Make It
Step 1: Cook the fettuccine 1 minute shy of al dente, reserving a cup of pasta water. Sauté the garlic in butter 1 minute.
Step 2: Stir in the pumpkin puree and cream and simmer 3-4 minutes. Whisk in the parmesan until silky.
Step 3: Toss with the pasta, loosening with pasta water as needed. Creamy, savory and unexpected.
Pumpkin Stuffed Shells
Ingredients
- 20 jumbo pasta shells
- 15 oz ricotta
- 1/2 cup pumpkin puree
- 2 cups marinara sauce
- 1 cup shredded mozzarella
- 1 tsp pumpkin pie spice
How to Make It
Step 1: Cook the shells 2 minutes shy of the package. Mix the ricotta, pumpkin puree, pumpkin pie spice, salt and pepper.
Step 2: Spread 1 cup marinara in a 9×13 dish. Fill each shell and nestle in the sauce. Top with the remaining marinara and mozzarella.
Step 3: Cover and bake at 375°F (190°C) for 20 minutes, then uncover 5 more until bubbling.
Pumpkin Spice Latte
Ingredients
- 1 cup milk
- 2 tbsp pumpkin puree
- 1 tbsp sugar
- 1/2 tsp pumpkin pie spice
- 1/2 cup strong espresso or coffee
- Whipped cream
How to Make It
Step 1: Heat the milk, pumpkin puree, sugar and pumpkin pie spice in a small saucepan, whisking until hot and smooth.
Step 2: Pour the espresso into a mug and add the pumpkin milk.
Step 3: Top with whipped cream and a dusting of pumpkin pie spice. The fall classic, homemade.
Pumpkin Rice Krispie Treats
Ingredients
- 6 cups rice krispies cereal
- 1 bag (10 oz) marshmallows
- 3 tbsp butter
- 1/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
How to Make It
Step 1: Melt the butter in a large pot. Add the marshmallows and stir until melted and smooth. Stir in the pumpkin puree and pumpkin pie spice.
Step 2: Remove from the heat and quickly fold in the cereal until coated.
Step 3: Press into a greased 9×13 pan and cool 30 minutes before cutting. Gooey with a fall twist.
Pumpkin Blondies
Ingredients
- 2 cups flour
- 1/2 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup butter, melted
- 1 tsp pumpkin pie spice
- 1/2 cup white chocolate chips
How to Make It
Step 1: Whisk the melted butter, brown sugar and pumpkin. Fold in the flour, pumpkin pie spice and a pinch of salt, then the white chocolate chips.
Step 2: Spread into a lined 9×9 pan. Bake at 350°F (175°C) for 22-25 minutes until the edges are set.
Step 3: Cool completely before cutting — they set as they cool. Chewy, caramel-y and spiced.
Pumpkin Breakfast Bars
Ingredients
- 2 cups rolled oats
- 1 cup pumpkin puree
- 1/2 cup peanut butter
- 1/3 cup honey
- 1 tsp pumpkin pie spice
How to Make It
Step 1: Stir everything together until a thick dough forms.
Step 2: Press firmly into a lined 9×9 pan — really pack it down so they hold together.
Step 3: Bake at 350°F (175°C) for 20 minutes. Cool completely before cutting into 12 bars.
Pumpkin Overnight Oats
Ingredients
- 1/2 cup rolled oats
- 1/4 cup pumpkin puree
- 1/2 cup milk
- 1 tbsp chia seeds
- 1 tsp pumpkin pie spice
- 1 tbsp maple syrup
How to Make It
Step 1: Stir everything together in a jar until well combined.
Step 2: Cover and refrigerate overnight (or at least 4 hours).
Step 3: Top with granola and pecans. Tastes like pumpkin pie for breakfast.
Pumpkin Granola
Ingredients
- 3 cups rolled oats
- 1/2 cup pumpkin puree
- 1/3 cup maple syrup
- 1/4 cup oil
- 1 tsp pumpkin pie spice
- 1/2 cup pecans
How to Make It
Step 1: Toss everything together until the oats are evenly coated.
Step 2: Spread on a lined baking sheet and bake at 325°F (165°C) for 25-30 minutes, stirring once, until crisp and golden.
Step 3: Cool completely on the pan — it crisps as it cools. Store airtight for 2 weeks.
Marinara Pasta with Pumpkin
Ingredients
- 12 oz penne
- 1/2 cup pumpkin puree
- 2 cups marinara sauce
- 1/2 cup grated parmesan
- 2 cloves garlic, minced
How to Make It
Step 1: Cook the penne 1 minute shy of al dente. Sauté the garlic in olive oil 1 minute.
Step 2: Stir in the marinara and pumpkin puree and simmer 5 minutes until slightly thickened.
Step 3: Toss with the pasta and parmesan. A velvety, slightly sweet twist on a weeknight staple.
Pumpkin Cinnamon Rolls
Ingredients
- 1 can refrigerated cinnamon roll dough
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice
- Cream cheese glaze
How to Make It
Step 1: Unroll the dough, spread with the pumpkin puree, and sprinkle with pumpkin pie spice and extra cinnamon.
Step 2: Re-roll, slice, and place in a greased pan. Bake according to the package directions.
Step 3: Spread with cream cheese glaze while warm. Shortcut cinnamon rolls, fall edition.
Fudgy Pumpkin Brownies
Ingredients
- 1 box brownie mix
- 1/2 cup pumpkin puree
- 1/2 cup chocolate chips
How to Make It
Step 1: Stir the brownie mix with the pumpkin puree until a thick batter forms. Fold in the chocolate chips.
Step 2: Spread into a lined 9×9 pan. Bake according to the box, plus 5 extra minutes.
Step 3: Cool completely before cutting. Impossibly fudgy — the pumpkin keeps them moist for days.
Thai Pumpkin Curry
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 2 cups mixed vegetables
- 1 tbsp fish sauce
- Cooked rice
How to Make It
Step 1: Sauté the curry paste in a little coconut cream 1-2 minutes until fragrant.
Step 2: Stir in the pumpkin puree and remaining coconut milk until smooth. Add the vegetables and fish sauce.
Step 3: Simmer 10-12 minutes until the vegetables are tender. Serve over rice.
Pumpkin Dip
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp pumpkin pie spice
How to Make It
Step 1: Beat the cream cheese until completely smooth — no lumps.
Step 2: Beat in the pumpkin puree, powdered sugar and pumpkin pie spice until fluffy.
Step 3: Chill 30 minutes, then serve with gingersnaps, apple slices or graham crackers.
Pumpkin Muffins
Ingredients
- 2 cups flour
- 1 cup pumpkin puree
- 3/4 cup sugar
- 2 eggs
- 1/2 cup oil
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
How to Make It
Step 1: Whisk the pumpkin, sugar, eggs and oil. Fold in the flour, baking soda, pumpkin pie spice and salt.
Step 2: Fill lined muffin cups three-quarters full. Bake at 350°F (175°C) for 18-20 minutes until a toothpick comes out clean.
Step 3: Cool 5 minutes in the pan. Moist, domed and bakery-worthy.
Tips for Canned Pumpkin
- One can goes far. A single 15-oz can of pumpkin puree stars in almost every recipe here — stock up when they are on sale.
- Use pumpkin pie spice. Cinnamon, nutmeg, ginger and cloves in one jar — the shortcut that makes everything taste like fall.
- Blot before baking. Press canned pumpkin between paper towels to remove excess moisture for denser, fudgier results.
- Freeze leftovers. Leftover pumpkin puree freezes beautifully in 1/2-cup portions for future recipes.
- Go savory too. Pumpkin melts into pasta sauces, curries and soups — it adds body and a gentle sweetness.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes — roast and puree sugar pumpkins, but canned pumpkin puree is more consistent and much faster.
Is pumpkin pie filling the same as pumpkin puree?
No! Use 100% pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
How do I store leftover canned pumpkin?
Refrigerate up to 5 days, or freeze in 1/2-cup portions for up to 3 months.
Which recipes are savory?
Pumpkin macaroni and cheese, ravioli, soup, alfredo, stuffed shells, marinara pasta and Thai pumpkin curry.
What can kids make?
No-bake pumpkin delight, rice krispie treats, pumpkin dip and brownies are all kid-friendly to assemble.