Fall is officially here, and this collection of 20 of the BEST pumpkin recipes features everything from tasty pumpkin cheesecake and fudge to creamy pies and no-bake treats. Whether you’re baking for a crowd or looking for a quick, cozy dessert, there’s sure to be a pumpkin recipe here that hits the spot!
If you’re craving all things pumpkin spice this season, you’ll love this collection of our 20 best pumpkin recipes! From quick mug cakes and moist pumpkin breads to creamy pies and easy no-bake desserts, there’s something here for every craving and every occasion. These recipes are simple, budget-friendly, and perfect for bringing that cozy fall flavor into your kitchen—whether you’re baking for your family, hosting a get-together, or just want a sweet treat with your coffee. No matter how you enjoy pumpkin, you’ll find a new favorite in this post!
Some of these recipes are from our Dining On A Dime Cookbook, Volume 1 so if you love them a much as we do, grab a copy so you can have them all the time!
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° 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.
[dining]
Thank you for the pumpkin recipes. This whole page is wonderful!
iit is all wonderful but when i used to make p bread mine reipe made 2 loave it was so good from the label of the delmonte can i didnt have to make it so often the aroma in the house was amazing
In honor of the first day of fall, I made the Pumpkin Roll recipe. I love the texture of the roll and the pure pumpkin taste with just a touch of cinnamon. I remembered Tawra (“The world needs more salt!”) by adding a tiny pinch of salt each to the filling and batter. It is delicious and the best part is my husband doesn’t eat sweets, so I get to enjoy all to myself!
I have a cake recipe that needs 16oz of pumpkin. The can only holds 15oz. What do I need to add to make up the one ounce missing?
Since it is a cake mix you could maybe substitute 1-2 Tbsp of water or applesauce for what is missing. I often though just use the 15 oz can and not worry about it too much
The regular pumpkin muffins and the pie were both a huge hit at my house!
when your recipe calls for a “can” of pumpkin are you using the 14-16 oz size?
Yes it is usually the small can which is around 15 oz.
The recipes call for canned pumpkins do I use pumpkin pie mix or puréed pumpkin? And what is the difference?
You need to use canned pumpkin. Pumpkin pie mix usually has all the added spices and that type of thing in it so you can make a pumpkin pi without adding anything else in the way of spices. Canned pumpkin is just pure pumpkin to use in any recipe that calls for pumpkin and you add your own “extras” to it.
I’m so thrilled with this! I still have 3 quarts of frozen pumpkin puree in my freezer from last year- the only thing pumpkin I’ve made with success is pie, and we all hate pumpkin soup (goodness knows I’ve tried). Thank you Tawra!
I make a gluten free, dairy free pumpkin pie. Use a 9″ glass pie plate. To your normal recipe add another egg and substitute the milk with coconut or almond milk. You really inspired me with the gluten free/dairy free show this past week. Thank you so much. I struggle because I am also sensitive to the nightshade family which includes tomatoes and potatoes which are part of so many comfort foods. Most gluten free baking mixes contain potato starch and I have devised some of my own recipes with the guidance garnered from some GF and celiac websites.
Thank you Janice for letting us know
My son-in-law is a large scale farmer. When he raised pumpkins he was insistent that we should never consume pumpkin from a large Jack-o-lantern type pumpkin. He says they are heavily dosed with chemicals, and we should only eat pie pumpkins or ones we have grown (and control what was used in growing it). Just saying.
Can’t wait to try these recipes. I love pumpkin!
I have made several of these, thanks for the yummy recipes !
You are so welcome Julia : )
Do you ever post gluten free recipes. Just started following. Can’t wait to try.
Mel we do have some on the website. You can check them out here https://www.livingonadime.com/?s=gluten+free+recipes
And we have our new gluten free cookbook that you can see here https://shop.livingonadime.com/products/dining-on-a-dime-gluten-free
Thank you for all the wonderful pumpkin recipes. You can be assured oil make every one of them.💕
You are so welcome Gerri. Hope you enjoy them all.
We love all your cookbooks, and all your recipes, and all your videos!
OH thank you so much Pam for letting us know. We have the best readers who are so great at encouraging us. Thank you.
Just curious…
The pumpkin bars….
What are the “crumbs” in the smooth icing and cream cheese frosting?
It looks good…
I am not sure. We have to use stock pictures sometimes that look as close to ours as we can get it.
Thank you! I’ll be making the pumpkin latte. My family hates pumpkin but I love it! This way I can still get my fix.
Thank you for the recipes.
You are welcome Gwendolyn. I hope you enjoy them.
Loved the recipes for the pumpkin recipes. It will certainly take me a lot of time to write them down by hand but a lot of them will be worth it. I took a chance last year and cooked down 2 pumpkins. Now I see you have a recipe!! I will have to take the time to read it as I write it down, just to see how close I came to cooking mine!! Ha! Ha! Ha! Thank you so much!!
This sounds lovely. How long will it last?