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Pumpkin season is here! With fall in full swing, it’s time to break out the pumpkin pie spice and make some amazing pumpkin desserts!
This collection of 50 of the best pumpkin dessert recipes has something for everyone. Start your fall baking with the ultimate classic – pumpkin pie. Or skip the crust and bake up a tall slice of spiced pumpkin cake covered in luscious cream cheese frosting.
If you’re feeling a bit fancy, try your hand at pumpkin mousse or pumpkin tiramisu – or all of the above! With so many delightful pumpkin dessert recipes, it’s easy to enjoy fall flavors all season long. So get out your favorite mixing bowls and preheat the oven. It’s time to create some cozy pumpkin desserts!
These pumpkin cakes bring all the flavors of the fall season to life with their blend of pumpkin, cinnamon, ginger, and nutmeg flavors. Baking a pumpkin cake is the perfect way to fill your kitchen with the comforting aromas of pumpkin spice, and enjoy a seasonal treat that’s a little lighter than traditional pumpkin pie.
Patterned Pumpkin Roll
This Patterned Pumpkin Roll with a gorgeous autumn leaf decoration will be the star of your Thanksgiving dessert table! A moist pumpkin cake is rolled around a pumpkin spice cream cheese filling, and the outside is decorated with a design of colorful fall leaves.
This Pumpkin Chocolate Mousse Cake is a stunning 4-layer dessert with chocolate cake, cinnamon mousse, pumpkin-butterscotch mousse (made with real pumpkin purée!), and salted caramel mousse. It's like 4 delicious pumpkin desserts in one!
This cheesecake has a graham cracker crust made with cinnamon and sugar and is filled with the most delicious mix of pumpkin, warm spices, and cream cheese. This decadent dessert is perfect for any special occasion.
These cute mini pumpkin bundt cakes are made with a brown butter pumpkin cake batter, and are decorated with fondant to look like adorable mini pumpkins! You'll love the fluffy texture of the cake and the tangy cream cheese frosting.
Pumpkin cupcakes are a fun, bite-sized fall dessert. We love pumpkin cupcakes because they have all the flavors of pumpkin pie condensed into a handheld cake that’s perfect for fall parties, bake sales, or enjoying with a cup of coffee.
Pumpkin Spice Hi-Hat Cupcakes
Bigger is definitely better when it comes to these towering Pumpkin Hi-Hat Cupcakes! These beauties are one of our favorite ways to get our pumpkin fix come fall. They're filled with salted caramel, topped with a swirl of pumpkin spice frosting, and dipped in the most gorgeous glossy chocolate topping.
These pumpkin candy recipes allow you to transform pumpkin puree into sweet, indulgent fall treats. Making pumpkin candy is a great way to celebrate autumn because you can use canned pumpkin for an easy shortcut while still creating homemade candy with all the flavors of the season!
Rich and creamy pumpkin fudge is the perfect fall candy! Have it as an afternoon snack, or serve it for dessert – it's just that good! Brown sugar, pumpkin puree, toasted pecans, and lots of fall spices give this fudge tons of flavor.
If you have extra pumpkin bread or muffins, use them to make these cute Pumpkin Bread Truffles! Crumbled pumpkin bread is mixed with cream cheese frosting to form moist, flavorful truffles. Decorate them like miniature pumpkins to really get in the fall spirit!
Pumpkin brownies and bars satisfy autumnal cravings by combining the cozy flavors of pumpkin with familiar baked goods like fudgy brownies and cheesecake bars. These convenient, easy-to-eat treats are the perfect dessert to bring to a fall party or bake sale.
Pumpkin Cheesecake Swirl Brownies
Pumpkin cheesecake swirl brownies are the perfect dessert for when you can't decide between chocolate and pumpkin for dessert! Super fudgy brownies with creamy pumpkin cheesecake make for a decadent and comforting spiced delight!(via aimadeitforyou.com)
Cookies get an upgrade with the addition of pumpkin puree! These cookies are an easy and delicious way to get your pumpkin fix in bite-sized form, whether it’s a soft, cakey pumpkin cookie, a pumpkin chocolate chip cookie, or pumpkin whoopie pies stuffed with cream cheese frosting.
3-Ingredient Pumpkin Chocolate Chip Cookies
Looking for a quick and easy pumpkin dessert? Look no further! These 3-Ingredient Pumpkin Chocolate Chip Cookies are made with simple ingredients, and the whole family is guaranteed to love them!
This classic Italian cookie meets the flavors of fall in this easy pumpkin biscotti recipe. With the perfect crunchy exterior yet soft middle, these cookies are perfect for dunking in a cup of coffee or tea.
Pumpkin Spice Hot Chocolate Truffles are two desserts in one! These sweet little truffles look like pumpkins and taste like pumpkin spice-flavored chocolate, but they have a secret: add them to a mug of hot milk, and they turn into hot chocolate.
Make breakfast the best meal of the day with pumpkin donuts, bread, or cinnamon rolls, complete with a cozy pumpkin spice latte on the side.
Pumpkin Cream Filled Donuts
Our Pumpkin Cream-Filled Donuts put a fresh spin on a classic fall favorite! Fluffy donuts filled with creamy pumpkin custard are the ultimate autumn indulgence. Try them for breakfast, dessert, or any time you want a sweet fall treat.
Get your pumpkin fix with this cozy, comforting pumpkin bread pudding recipe. Eat it plain, add a drizzle of cinnamon syrup, or dress it up with whipped cream–however you serve it, this bread pudding is sure to become a family favorite.
These Pumpkin Caramel Sticky Buns deliver on their promise of sticky, and you won't want it any other way. These rolls have that familiar pumpkin flavor (and aroma), which- let’s be honest- is the way to most of our hearts.(via senseandedibility.com)
Get ready for this warm and scrumptious Pumpkin Bread Pudding With Caramel Sauce! This cozy dessert combines white stale bread, a luscious custard-like sauce infused with pumpkin puree and pumpkin pie spice, all baked to perfection and topped with a mouthwatering caramel sauce drizzle. (via cookedandloved.com)
The classic pumpkin bread recipe gets an upgrade with the addition of LOTS of chocolate! This easy quick bread is moist, perfectly dense, loaded with pumpkin puree and pumpkin pie spice, and packed with melty chocolate chips.
Embrace fall flavors with these Pumpkin Pie Mousse Cups! This light and fluffy mousse recipe is made with real pumpkin, for an authentic pumpkin spice taste. It’s served in a cute edible pumpkin-shaped bowl, too!
This Pumpkin Ice Cream Pie sits on a gingerbread crust and is topped with a layer of cinnamon-flavored whipped cream. Serve with shards of pepita brittle and drizzled caramel sauce for ultimate holiday enjoyment!
This easy pumpkin baked Alaska is a fun fall spin on the classic pound cake, ice cream and toasted meringue dessert. And with just a few store bought ingredients, this beauty comes together in no time!
This Pumpkin Layer Cake is filled with a delicious brown butter-cream cheese frosting, and is finished with my favorite super easy chocolate-sour cream frosting on the outside. It’s moist and spicy, with lots of different flavors and textures.
Preheat oven to 350 F. Spray three 9” cake pans with nonstick cooking spray, and line them with parchment circles. In a small bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside for a moment.
In a mixing bowl fitted with a paddle attachment, combine the sugar and oil, and beat on medium speed until well-mixed. Add the eggs one at a time, beating well after each addition. Add the pumpkin and vanilla extract, and mix well. With the mixer running on low speed, add the dry ingredients. Stop when just a few streaks of flour remain, and finish mixing by hand with a spatula, scraping the bottom and sides of the bowl well.
Divide the batter evenly between the three pans. Bake for about 20 minutes, until the cake tops spring back lightly when touched, and a toothpick inserted into the center comes out clean. Cool completely.
To Make the Brown Butter Cream Cheese Filling:
Place the butter in a small saucepan over medium heat. Cook it, stirring frequently, until it is a medium brown color and has a nutty scent, about 7-8 minutes. Remove it from the heat and let it cool slightly.
Beat the cream cheese in a mixing bowl with a whisk attachment until smooth and free of lumps. Add the browned butter and mix well. At this point, it might look a little separated or broken. Add the powdered sugar and vanilla extract, and mix on low until the powdered sugar is moistened. Increase the speed of the mixer and beat until you have a very thick frosting. Add the milk and beat until the frosting is light and fluffy. If it seems too thick to easily spread, add a little more milk and beat until it is the consistency you want.
To Make the Chocolate Sour Cream Frosting:
Place the chopped chocolate in a large microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds to prevent scorching. Stir until the chocolate is completely melted and smooth.
Add the sour cream and vanilla extract to the chocolate, and whisk well. The frosting will be on the thinner side at first, but as it cools, it will thicken nicely. Whisk occasionally as it cools to room temperature. If it becomes too thick to easily spread, reheat it in short bursts in the microwave until you have a workable consistency.
Place a cake round on a cardboard circle. Fill a piping bag fitted with a round tip with chocolate sour cream frosting. (Alternately, you can use a large zip-top plastic bag with a hole snipped in the corner.) Pipe a ring of frosting around the outer edge of the pumpkin cake. Spread half of the brown butter cream cheese filling inside the ring of frosting—this helps prevent the filling from squirting out the sides of the finished cake.
Put a second cake layer on top, and repeat the process with the remaining brown butter filling. Top with the final pumpkin cake. Spread a very thin layer of frosting all around the outside of the cake, to catch any crumbs, and refrigerate until the frosting hardens, about 30 minutes.
Once the crumb coating is set, cover the cake with a thicker layer of frosting along the sides and top. To decorate the sides with sprinkles, pour the sprinkles into a shallow bowl. Hold the cake on a cardboard round over the bowl in one hand, and use the other to press sprinkles into the side, letting the extras fall back into the bowl. Finish by piping some rosettes on top and decorating them with colored Sixlets or other candy. Store Pumpkin Layer Cake in the refrigerator for up to a week.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
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