16 Of The BEST Pumpkin Recipes! (2024)

I love fall because I can finally start eating pumpkin again! I’m one of those people who loves pumpkin so much that I will eat it all year. Here are 16 of the best pumpkin recipes I like to use!

16 Of The BEST Pumpkin Recipes! (1)

16 Of The BEST Pumpkin Recipes

I LOVE anything pumpkin. I think if there were a food shortage and I could only have one food it would be pumpkin! I just LOVE it and could eat it all year. Here are some of our best pumpkin recipes that I use all the time. A few of these are fromourDining On A Dime Cookbook so if you love them a much as we do, grab a copy so you can have them all the time!

This easy pumpkin bars recipe makes super delicious spice bars with a cake like consistency! It’s a wonderful treat and a great way to use pumpkin!

16 Of The BEST Pumpkin Recipes! (2)

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Easy Pumpkin Bars Recipe

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Ingredients

⅓ cup sugar
⅓ cup oil
1 (15 oz.) can pumpkin
3 eggs
1 (15 oz.) yellow cake mix
3 tsp. pumpkin pie spice
½ cup walnuts or pecans (optional)
1 can vanilla frosting
3 oz. cream cheese, softened

Instructions

Preheat oven to 350°. Grease and flour a 15x10x1 inch jelly roll pan. Combine sugar, oil, pumpkin and eggs. Beat on high for 1 minute. Add cake mix and pumpkin pie spice. Mix 2 minutes on high speed. Fold in nuts, if desired.

Pour into the pan and bake 25-35 minutes or until a toothpick inserted in the center comes out clean.

Combine the frosting and cream cheese until smooth. Frost cooled bars. Store in the refrigerator.

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Starbucks Copycat Pumpkin Latte Recipe

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Ingredients

1 cup milk (any % is fine or even ½ milk and ½ half and half)
2 Tbsp. pumpkin puree
1 Tbsp. sugar (white or brown)
1 tsp. vanilla
¼ teaspoon pumpkin pie spice (or 1/8 tsp. cinnamon, tiny pinch nutmeg, tiny pinch cloves)
¼ cup strong coffee or espresso
whipped cream

Instructions

Add the milk, pumpkin, sugar, vanilla and pumpkin pie spice to a small saucepan over medium-high heat. Bring almost to a boil. (Or you can microwave it until very hot but not boiling.)

Remove from heat and add to a blender. Blend on high until the milk begins to froth, about 2 minutes. (A hand blender works great for this.)

Divide the milk mixture between two mugs. Add the coffee slowly down the side so you don’t disturb the milk froth. Add a squirt of whipped cream and top with a pinch of pumpkin pie spice and whipped cream. Serves 1. (Just double the recipe for each additional person you want to serve.)

16 Of The BEST Pumpkin Recipes! (4)

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The Best Homemade Pumpkin Pie

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Ingredients

1 pie crust
2 eggs
1 (15 oz.) can pumpkin
¾ cup sugar
½ tsp. salt
1 tsp. cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
1 (12 oz.) can evaporated milk

Instructions

Bake pie crust at 350 degrees for 1-2 minutes until crust starts to puff with small bubbles. Watch carefully. Then remove from the oven.

Blend all ingredients together in a bowl. Pour into pie crust and bake at 425° for 15 minutes. Then turn the oven down to 350° for 45 minutes. When a knife is inserted into the center of the pie and comes out clean, it is done. Makes one pie.

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Pumpkin Pie Spice Recipe

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Ingredients

1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves

Instructions

Mix the ingredients and store in an airtight container.

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2 Ingredient Pumpkin Muffins Recipe

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This Easy Pumpkin Muffin Recipe is a two ingredient recipe starting with cake mix that’s easy and yummy! It’s a quick and easy treat that’s a great way to use extra pumpkin or pumpkin that you got on sale!

  • Author: Sarah D.

Ingredients

1 cake mix (any flavor works, but chocolate is our hands down favorite!)
1 can pumpkin or 2 cups mashed cooked pumpkin
1 cup mini chocolate chips (optional)

Instructions

  1. Beat the ingredients together with an electric mixer until smooth. (It will be really thick.)
  2. Add 1 cup mini chocolate chips and stir.
  3. Line muffin tins with paper muffin cups and spray with non-stick spray.
  4. Use an ice cream scoop to put the batter into the muffin cups. (I can get 24 from one box of mix.)
  5. Bake at 350° for 20 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool and frost if desired.

Notes

  • My family likes these muffins just as they are when they are hot from the oven.
  • Spice cake mix is great – add white chocolate chips, peanut butter chips or butterscotch chips.
  • I have made pumpkin muffins with white cake mix and yellow cake mix too. They have around 120 calories a piece with the mini chocolate chips and are virtually fat free. If you are on weight watchers they only count as 1 point.
  • This is a fabulous way to sneak some vitamin A rich veggies in on the kids. Just don’t let them see you put the pumpkin into the muffins and they will never know it is there. These are more moist than name brand very expensive double chocolate chip muffins.

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Easy Pumpkin Roll Recipe

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Ingredients

3 eggs
1 cup white sugar
⅔ cup canned pumpkin
¾ cup all-purpose flour
½ tsp. cinnamon
1 tsp. baking soda
½ cup walnuts, chopped
powdered (confectioners) sugar for dusting
1 cup confectioners sugar
¾ tsp. vanilla
2 Tbsp.butter, softened
8 oz. cream cheese

Instructions

Preheat oven to 375°. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper well.

In a large bowl, beat the eggs on high for five minutes. Gradually add the white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.

Bake at 375° for 15 minutes or until the cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. This works best by placing the towel on top of the cake and holding it taught while turning the cake over. Peel off the paper and roll the cake up in the towel, starting with the short end. Cool.

To Make The Filling For This Pumpkin Roll Recipe: Mix powderedsugar, vanilla, butter or margarine, and cream cheese together until smooth.

Carefully unroll the cake. Spread the filling over the cake to within 1 inch of the edges. Roll up again. Cover and chill until serving. Dust with additional confectioners sugar, if desired.

16 Of The BEST Pumpkin Recipes! (8)

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Best Ever Pumpkin Bread Recipe

16 Of The BEST Pumpkin Recipes! (9)

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This traditional pumpkin bread recipe is an easy to make quick bread and everyone loves it! It’s one of my favorite quick bread recipes because it is not only delicious, it brings about a wonderful fall nostalgia this time of year! Make sure you serve it with Honey Butter! Your family will love it!

  • Author: Tawra Kellam

Ingredients

1 1/2 cups sugar
2 eggs, slightly beaten
1/2 cup oil
1 cup pumpkin
1 3/4 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. allspice
1/3 cup water
1/2 cup walnuts or pecans
1/2 cup raisins (optional)

Instructions

Mix the sugar, eggs, oil and pumpkin in a bowl. Add the dry ingredients and water in the order given. Mix well. Stir in nuts and raisins if desired.

Pour into a greased and floured loaf pan and bake at 350° for 1 hour or longer if needed. To test doneness put a knife in the center of the bread. If it comes out clean it is finished. Serve with Honey Butter. Makes 1 loaf.

Notes

This pumpkin bread recipes is one of the easiest quick breads to make. If you need more tips on making quick breads, check these out.

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Pumpkin Frosting Pie

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Ingredients

1 can vanilla frosting
1 (15oz.) can pumpkin
1 cup sour cream
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 small carton of whipped topping
1 graham cracker crust that has a little cinnamon and nutmeg added to it

Instructions

Mix everything but whipped topping and crust. Then fold in topping and pour it all into crust. Chill.

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Pumpkin Pie Dip Recipe

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Ingredients

1 (8 oz.) package cream cheese, softened
2 cups powdered sugar
1 cup canned pumpkin
1/2 cup sour cream
1 tsp. ground cinnamon
2 tsp. pumpkin pie spice
1/2 tsp. ground ginger
1/2 container of frozen whipped topping, thawed

Instructions

Beat cream cheese and sugar until smooth. Add pumpkin, sour cream, and spices. Mix. Fold in the whipped topping. Store in the refrigerator. Serve with cinnamon graham crackers, apples or gingersnaps.

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Pumpkin Cookies

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Ingredients

1/2 cup shortening
1 cup sugar
1 cup pumpkin
1 cup raisins
1/2 cup nuts
1 tsp. vanilla
1 tsp. soda
1 tsp. brown sugar
1 tsp. cinnamon
2 cups flour

Instructions

Cream shortening, sugar and pumpkin in a bowl. Add the rest of the ingredients and mix well. Drop by small spoonfuls onto an ungreased cookie sheet. Brush the tops with milk. Bake at 375degreesfor 8 minutes. Top with frosting.

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Pumpkin Cookies Frosting

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Ingredients

2 Tbsp. butter
1 1/4 cup powdered sugar
1/2 tsp. vanilla
45 tsp. milk

Instructions

Melt butter and blend in powdered sugar. Add vanilla and 4 tsp. milk. Stir until well blended. Add one more teaspoon of milk if needed to make it smooth.

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Pumpkin Crunch Recipe

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Ingredients

1 package Yellow cake mix
1 can (15 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 1/2 cup sugar
1 tsp. cinnamon
1 tsp. salt
1/2 cup nuts
1 cup butter, melted

Instructions

Heat oven to 350 degrees. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bowl. Pour into a greased 9×13 pan.

Sprinkle dry cake mix over pumpkin mixture. Then sprinkle with nuts. Drizzle with butter.

Bake for 50-55 minutes or until golden brown. Cool, served chilled. Serve this pumpkin crunch with whipped topping.

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Creamy Pumpkin Cupcakes Recipe

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Ingredients

1 pkg. spice cake mix
1 (3.4 oz) pkg. vanilla instant pudding
1 cup canned pumpkin
1 (8 oz.) pkg. cream cheese
1/4 cup sugar
1 egg

Instructions

Mix cake mix as directed on package. Add dry pudding and pumpkin. Mix well. Pour into 24 paper lined muffin cups. Beat cream cheese, sugar and egg together and drop a spoonful into the center of each cupcake. Swirl gently with a spoon. Bake at 350° for 18-21 minutes.

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Roasted Pumpkin Seeds

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Ingredients

pumpkin seeds*
salt or seasoned salt

Instructions

Boil seeds in water for 5 minutes. Drain well. Sprinkle with salt or seasoned salt. Place a thin layer on a cookie sheet. Bake at 250 degrees. Stir after 30 minutes. Bake 1/2-1 hour more or until crunchy.

*Squash seeds may also be used.

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Pumpkin Pancakes

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Ingredients

2 cups flour
2 Tbsp. brown sugar, packed
1 Tbsp. baking powder
1 1/4 tsp. pumpkin pie spice
1 tsp. salt
1/2 cup pumpkin
1 large egg
2 Tbsp. vegetable oil
1 cup milk
1/2 cup nuts, chopped (optional)

Instructions

Combine ingredients. Stir just until moistened; batter may be lumpy. Heat griddle or skillet over medium heat; brush lightly with vegetable oil.

Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes. Serve with Pumpkin Maple Sauce and nuts.

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Pumpkin Maple Sauce

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Ingredients

1 cup maple syrup
1 1/4 cups pumpkin
1/4 tsp. ground cinnamon or pumpkin pie spice

Instructions

Mix together until well blended.

How To Roast A Pumpkin

You can only do this with a freshly carved pumpkin! Do not use on a pumpkin that has been carved and sitting out for several days.

To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375 degrees for 1 1/2 to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt.

To freeze pumpkin puree. Put 1-2 cups in freezer bags along with spices and use in pies.

To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.

A 5 lb pumpkin makes about 4 1/2 cups of mashed (pureed) pumpkin.
a 15-16 oz can of pumpkin equals about 2 cups of mashed pumpkin.
So if the recipe calls for a 15-16 oz can of pumpkin use 2 cups.

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Pumpkin Smoothies Recipe

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Ingredients

1/2 cup pumpkin
3/4 cup milk or vanilla yogurt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 tsp. brown sugar
4 ice cubes
whipped cream (optional)
sprinkles (optional)

Instructions

Place all ingredients in a blender. Blend until smooth. Pour into 2-3 glasses. Serve with a small amount of whipped cream on top. You may also add orange sprinkles if you like. Serves 2-3.

You can make EASY and delicious meals at home in less time than eating out! You’ll save a ton of money on food and your family will thank you!

Click here to get our Dining On A Dime Cookbooks 25% Off NOW! They’re filled with tasty recipes and tips to make your life easier!

16 Of The BEST Pumpkin Recipes! (2024)

FAQs

What is the difference between 100% canned pumpkin and pumpkin puree? ›

Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.

Why is canned pumpkin better than fresh pumpkin? ›

Even so, nutritionally, you might be better off with canned pumpkin than with fresh cooked: One cup of canned has more carotenoids and fiber (7 grams), plus about a fifth of your daily iron needs.

What happens if you use pumpkin pie mix instead of pumpkin puree? ›

Pumpkin pie filling shouldn't be used in place of pumpkin puree since the finished dish will be too sweet. You can always set the can aside to make a quick pumpkin pie another day.

What happens if you use pumpkin pie filling instead of puree? ›

Don't use pumpkin pie filling in place of pumpkin purée.

Every can of pumpkin pie filling has a different amount of sugar and spices and if you add it to a bread or muffin recipe you might get a very sweet and not-spiced-enough loaf. Try this instead: Buy pumpkin purée!

Can you freeze pumpkin for later use? ›

Pumpkins can be easily frozen in their raw, puréed, or cooked state. They can be stored safely for up to three months, at which point you should make sure you use them up.

What are 5 ways pumpkins can be used? ›

Five ways to use your pumpkin after Halloween
  • Roasted pumpkin seeds. Use the part of a pumpkin that most would throw away and make roasted pumpkin seeds. ...
  • Pumpkin pie. Pumpkin pie is a traditional American favourite. ...
  • Stuffed pumpkin. ...
  • Pumpkin soup. ...
  • Pumpkin cake.

Can dogs eat pumpkin? ›

Yes, dogs can eat pumpkin and it is actually often added to dog foods. Check the label of some dog treats and you may find pumpkin on the ingredient list there too. However, if you are feeding fresh pumpkin, you will need to be careful about which part you're feeding as the stem and leaves are covered in prickly hairs.

Is it OK to eat pumpkin straight from the can? ›

It is fully cooked. You could eat it from the can, but it is not likely that you would enjoy it. Even heated with some salt and butter, few folks find the pumpkin palatable… taste is strong and mos def cries “fix me!” Which is how we got pumpkin bread and pie.

How do you make canned pumpkin taste better? ›

5 Easy Ways to Make Canned Pumpkin Taste Better
  1. Cook It on the Stove. Why It Works. Briefly cooking your canned pumpkin purée on the stove can help improve both the flavor and texture. ...
  2. (Briefly) Roast It. Why It Works. ...
  3. Add a DIY Spice Mix. Why It Works. ...
  4. Infuse It With Flavor. Why It Works. ...
  5. Use Quality Ingredients. How It Works.
Oct 13, 2020

Can I give canned pumpkin to my dog? ›

You can feed cooked or canned pumpkin to your dog—if it's 100% pumpkin with no added ingredients. Make sure you don't accidentally grab the canned pumpkin pie filling. That contains sugar, which isn't healthy for your pup, and usually nutmeg, which is toxic to dogs.

Can dogs eat raw pumpkin? ›

Dogs can consume canned pumpkin when they're dealing with diarrhea, or they can also eat the raw or cooked flesh of a fresh pumpkin simply for its nutritional benefits. If it's fresh, you can steam it, bake sliced chunks, purée it or follow these tips when making your own safe dog biscuits.

Can I freeze pumpkin? ›

Pumpkins are a great example of a veg that's perfect for freezing. Peel and cut the pumpkin in rough large cubes, freeze and cook later.

Can I substitute pumpkin puree for canned pumpkin? ›

Replacing Canned Pumpkin with Pumpkin Puree

It's actually pretty easy to make your own pumpkin puree at home, and the fresh puree can be used as a canned pumpkin substitute for any recipe calling for it.

Can I substitute can pumpkin for pumpkin puree? ›

Most canned pumpkin is pureed pumpkin. It's been cooked and canned, but you'd have to cook it anyways to make it soft enough to puree. As long as you get plain canned pumpkin without added seasonings, it's the same as what you would make at home.

Is canned organic pumpkin the same as pumpkin puree? ›

Canned pumpkin is just pumpkin purée

Kitchn notes some brands do mix in pureed squashes that are not technically pumpkins, like butternut or Hubbard, but brands with the 100% label are made with pumpkin squash, just not the big orange kinds you are used to picking out of the field.

How do I substitute fresh pumpkin puree for canned? ›

How much fresh or frozen pureed pumpkin would you need to substitute for one can of canned pumpkin in a recipe? Use the exact same amount the recipe calls for. If a recipe calls for a 15 oz can of pumpkin, use 15 oz of fresh (prepared) pumpkin which is about 2 cups MINUS 1 Tablespoon.

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