54 sweet and savory pumpkin recipes to make during fall (2024)

The autumn equinox might technically signal the start of fall, but let’s be real — the season truly begins the second we see a pumpkin spice latte reappear on the menu at our local coffee shop. And it definitely doesn’t stop there. You’ll find us devouring pumpkin bread, bakery-style muffins and more all season long; that is, until we reach Thanksgiving, when pumpkin pie is the order of the day. Pumpkin and other winter squash are such versatile ingredients, whether you’re roasting and steaming the squash or incorporating store-bought canned pumpkin purée into a dish.

When pumpkin season rolls around, the first order of business is baked goods. Pumpkin pies (with all kinds of different crusts and toppings), spiced cakes, quick breads and fluffy cinnamon rolls top the list. These are some of the most comforting and satisfying sweet treats that we can dream up. And in all honesty, most of these can be enjoyed for either breakfast or dessert. There are no rules saying you can’t eat pumpkin cookies for breakfast or coffee cake for dessert.

We have plenty of better-for-you options in the lineup, too. Our pumpkin kettle corn, roasted pumpkin seeds and layered parfaits are each great for feel-good snacking.

So many pumpkin recipes tend to be on the sweeter side, but pumpkin is an adaptable ingredient that works well in many savory dishes, too. From breakfast chilaquiles and hearty soups to fully-loaded mashed potatoes and creamy baked pasta, there’s a savory pumpkin recipe that everyone will love.

What could be more festive than pumpkin pie? These spiced pumpkin bars. Each cakey bar is smeared with a generous swoop of cream cheese frosting and a sprinkle of chopped walnuts.

The combination of pumpkin purée and a can of sweetened condensed milk makes this pumpkin pie extra luscious and creamy. This recipe calls for homemade pumpkin purée, which is made by cooking and mashing fresh pumpkin. Make some extra and keep it in the freezer so you can get a taste of the season whenever you like.

Pumpkin lends its subtly sweet flavor to savory dishes such as chilaquiles. Here, it’s cooked with onions, garlic, enchilada sauce and canned black beans. Toss some corn tortilla chips in the saucy mixture, then serve it with a fried egg on top.

Tortilla soup is a comforting dish to enjoy when the weather cools down, especially when pumpkin is involved. Fresh sugar pumpkin and black beans simmer in a smoky and spicy ancho chile tomato broth. Don’t skimp on the toppings — garnishes such as avocado, fresh cilantro and lime juice add a fresh finish.

What better way to start your day than with a cup of Joe and a slice of coffee cake? This recipe uses a whole can of pumpkin purée — half is mixed into the espresso and cinnamon-spiced batter; the rest is melted down with white chocolate, butter and heavy cream to make a flavorful glaze.

Pumpkin pie is an understated dessert, so it’s important that each component is done right. Start with a disk of homemade buttery pastry dough, then get to work on the filling — cinnamon, ginger, nutmeg and cloves add warmth to the custard, which is sweetened with both granulated and brown sugars.

If you want to switch things up for Thanksgiving this year, try this twist on a classic. Instead of regular pie dough, layer sheets of flaky phyllo pastry over the bottom and up the sides of a springform pan, then fill with a maple-sweetened pumpkin custard. It’s spiced with Chinese five spice powder, whichhas many of the same warming spices as pumpkin pie spice, but also incorporates Sichuan peppercorns and fennel seeds.

Pasta with vodka sauce is a beloved dish, but this one has an autumnal flair that makes us love it even more. A whole can of pumpkin purée adds seasonal flavor and a creamy texture.

Let’s face it — oven space is at a premium during the holidays. Leave room for the turkey and stuffing by making this no-bake pumpkin cheesecake. It can be made ahead and kept in the refrigerator until you’re ready to serve dessert.

If you’re feeling peckish, homemade popcorn is just what you need. This sweet kettle corn is made by drizzling popped corn with a maple-pumpkin mixture and baking it until sticky and sweet.

Pure pumpkin flavor is the name of the game here. Maple syrup and cinnamon bring out the natural sweetness of the pumpkin purée. Scatter a handful of pumpkin seeds on top of the batter — they’ll toast in the oven and add a crunchy texture to each bite.

Pumpkin and potatoes (which are traditionally used as the base for gnocchi) have very similar textures, so it only makes sense that the seasonal squashwould work great in these pillowy dumplings. Serve them simply, toasted up in some melted butter with a few fresh sage leaves.

These flatbreads are the ideal combination of sweet, savory and salty. Make them for a quick family weeknight dinner or cut them into smaller portions and pass them around before a holiday dinner.

Since pumpkin is in season during the fall and winter months, it pairs well with heartier herbs, such as rosemary and sage. Boneless pork chops are seared and finished in the oven with an herb-infused brown butter and pumpkin sauce.

If you need a quick, no-fuss pumpkin dessert, look no further than this easy recipe from Valerie Bertinelli. Creamy pumpkin pudding is spooned between layers of spiced gingersnap cookies. A generous dollop of whipped cream on top seals the deal.

This fresh salad is a great way to welcome the fall season. Creamy fresh mozzarella, bittersweet frisée leaves and chili-roasted squash wedges are all dressed in a sweet maple-shallot vinaigrette. If you don’t like frisée, feel free to use whatever lettuce or baby greens you prefer.

When you think about it, flan is very similar to the season’s favorite pumpkin pie. Make a simple caramel sauce right in the flan mold, then pour in the pumpkin pie-inspired filling, made with pumpkin purée, evaporated milk, sweetened condensed milk and spices.

These jammy crumble bars turn pumpkin pie into a whole new dessert. Plus, they’re even easier to make. The crust doubles as a streusel topping that you can sprinkle over the pumpkin filling.

Why choose between pumpkin and apples this time of year? Combine these two autumnal classics by using fresh apple slices as dippers for a creamy pumpkin-yogurt dip.

The best way to upgrade mashed potatoes is to add pumpkin. The sweet and creamy squash is the perfect complement to the salty bacon and earthy sage leaves that are served on top.

Not only are these cookies delicious, but they also offer a nutritious break from all of the sweets around this time of year. The dough is made with a base of pumpkin purée, almond flour, almond butter, coconut sugar, maple syrup and flaxseed, with plenty of melty chocolate chips scattered throughout.

One way to make macaroni and cheese even creamier is to add a naturally creamy ingredient like pumpkin purée. Not to mention, the pumpkin adds a spectacular bright orange color to the dish.

A roulade (sometimes called a jelly roll cake) is a surefire way to impress your Thanksgiving guests. The components are much the same as with a regular pumpkin cake — a delicate pumpkin sponge cake is wound up with cream cheese frosting and cut into perfectly swirled rolls.

These jumbo-sized muffins are so much better than anything store-bought. The moist pumpkin muffin batter is topped with a buttery spiced pecan streusel before baking, but even without it, the muffins are delicious on their own.

If you like banana bread, you’ll go crazy for its autumnal cousin — pumpkin bread. It’s just as moist and flavorful, and you can add similar mix-ins, such as raisins and chopped pecans or walnuts.

A hearty bowl of creamy pumpkin soup only needs one thing to amp up the flavor — sweet Italian sausage crumbles. If you want to add some fiery heat, opt for spicy sausage instead. And don’t forget a sprinkle of Parmesan cheese on top.

Here, cubes of day-old bread soak up a flavor-packed sauce made with pumpkin purée, cream cheese, maple syrup and plenty of spices. Like cheesecake, the French toast bakes in a water bath, which keeps it moist and custard-like.

Any good ramen recipe starts with a flavorful broth, and this one, which is made with a blistered red chile and vinegar paste, is no exception. Sweet roasted pumpkin plays against the spiciness of the broth, and quick-cooking greens and ramen noodles are added at the last minute.

Would you believe us if we told you that this show-stopping dessert is made with boxed cake mix? It’s true! We doctor spice cake mix with instant vanilla pudding and canned pumpkin purée, then decorate the top with a simple buttercream frosting. Dust the top with some ground cinnamon just like they do at the coffee shop.

Pumpkin pie is delicious, no matter which way you slice it. In this case, the pie is bakedon a baking sheet and sliced into crowd-friendly squares. Each petite piece still deserves a dollop of whipped cream, though.

These muffins are a great thing to have on hand for busy mornings when you need a grab-and-go treat. Store-bought pumpkin purée and apple butter are a powerhouse combination when it comes to flavor.

These fritters have pumpkin flavor coming at you from every angle. Roasted pumpkin purée is mixed into the batter; once they come out of the fryer, they’re dipped into a caramel sauce made with homemade pumpkin butter.

This hearty baked pasta is guaranteed to hit the spot on a cold night. The savory sausage, mushroom and pumpkin and kale-ricotta mixtures are layered between par-boiled lasagna noodles and baked until bubbly.

These muffins are full of sugar, spice and everything nice — but they’re also packed with nutritious ingredients, such as almond flour, bananas and chia seeds. Pumpkin purée adds a boost of moisture, flavor and Vitamin A.

This simple one-pot chili comes together quickly and with minimal ingredients. Turkey and pumpkin purée join forces with sautéed vegetables, canned tomatoes and flavorful spices that you most likely have in your cabinet already, such as cumin, chili powder and dried oregano.

There are two secret ingredients in the dough for these cinnamon rolls — pumpkin purée and mashed potato. Both add moisture and lightness to the dough, which is rolled out and swirled around a spiced brown sugar butter, then drizzled with a cream cheese glaze.

There’s no need to mess with a classic. To make this simple latte, cook sugar and water on the stovetop until it turns into a pale amber caramel, then stir in pumpkin purée and some warming spices. Froth the pumpkin mixture with your milk of choice and you’ll have your very own sip of the season.

This is a great way to use up seeds once you’ve carved your pumpkins, but the recipe can also be made with store-bought seeds. Snack on them as is or scatter them over other seasonal soups and salads.

Bite-sized pieces of tart Granny Smith apples add a little something special to this spiced pumpkin bread. A thin scattering of cinnamon-sugar streusel on top takes it to the next level.

If you still have some leftover Halloween candy lingering around, you can repurpose them in this pumpkin layer cake. Stack the pumpkin layers with cream cheese frosting, then decorate with a drizzle of chocolate ganache and your favorite chocolate candies.

Looking for a little taste of summer while still getting your pumpkin fix? The torched marshmallow frosting on top of this pumpkin sheet cake mimics the flavor and texture of campfire s’mores.

When you have a cozy pot of short ribs braising with red wine, you know your kitchen is going to smell amazing. Canned pumpkin purée adds just a touch of autumnal flavor to the dish, plus it helps thicken the braising liquid. Serve the short ribs over mounds of mashed potatoes or creamy polenta.

Serving dip in a hollowed out pumpkin is a fun and festive presentation. The mozzarella and Parmesan cheeses melt down inside of the gourd, and as it bakes, the pumpkin flavor slowly seeps into the queso.

These simple pumpkin pancakes reach lofty new heights, thanks to whipped egg whites. Beating the whites is the most work you’ll put in with this recipe — the base is made with store-bought pancake mix.

These spiked pumpkin shots are as adorable as they are delicious. When you cap off your Thanksgiving dinner with a slice of pumpkin pie, be sure to chase it with a boozy bite-sized miniature.

One of the easiest ways to use up a mountain of winter squash is to make soup. In addition to heavy cream, this soup gets its luscious texture from pumpkin and potatoes. Make each bowl holiday-worthy by serving with jumbo lump crabmeat.

When you just can’t choose between single-crust, double-crust crust and streusel-topped pie, this pumpkin dessert is a happy compromise. The base layer of crust is filled with a classic pumpkin custard and baked with a crumbly brown sugar-pecan streusel on top.

Get the party started with these boozy pumpkin spice milkshakes. Blend them up with vanilla ice cream, pumpkin purée, pumpkin pie spice, pumpkin liqueur and vanilla vodka, or keep them kid-friendly by omitting the alcohol — just over-compensate with extra whipped cream.

These naturally-sweetened parfaits make for a delicious and nutritious snack or dessert. Assemble the parfaits by alternating layers of whipped yogurt, spiced pumpkin purée and a mixture of toasted coconut, pumpkin seeds and dates.

Grab your most picture-perfect gourd and turn it into a unique vessel for party punch. We like to fill it with homemade spiced cider (made with pumpkin purée, of course).

You’re definitely going to need a pick-me-up after all of the Thanksgiving festivities. When you hit a wall, reach for this festive take on the classic co*cktail, complete with a perfect swirl of pumpkin-flavored whipped cream.

Oops — were you supposed to bring the pumpkin pie this year? You can whip up this pumpkin mousse at the last minute and no one will even miss the pie. Serve each bowl of mousse with some fluffy whipped cream and crumbled gingersnap cookies.

This old-school dessert is unlike any other pumpkin pie you’ve seen. First, thin slices of fresh pumpkin are dipped into an egg and fresh herb batter and fried. The fried pumpkin, fresh apples, sugar, sherry and dried fruit are then piled into a pie crust and baked.

For a seamless transition into the winter holidays, whip up a batch of these spooky gingerbread ghouls. Pumpkin pie spice is all you need to flavor the cookie dough.