Fellow pumpkin spice aficionados, you’ve come to the right place. I’ve gathered 30+ of my best pumpkin dessert recipes to satisfy your pumpkin cravings all season long—cookies, cake, cupcakes, cheesecake, crumb cake, and, of course, pumpkin pie. Put that homemade pumpkin pie spice blend to good use this season!
If the calendar flips to fall and you suddenly can’t get enough of pumpkin desserts (hello, it’s me), consider this list your one-stop shop for pumpkin season baking inspiration.
Prepare a batch of pumpkin pie spice, grab some cans of pumpkin, and let’s get started. My list of 30+ best pumpkin dessert recipes highlights just about every way to enjoy pumpkin spice flavor this season—other than latte form!
Pumpkin cake is a seasonal favorite, especially when I’m serving a crowd. I even scaled down that recipe to make a batch of perfectly spiced pumpkin cupcakes. Like all good pumpkin cake/cupcake recipes, I top both with my favorite cream cheese frosting. If cream cheese frosting isn’t your thing, find my recipe for pumpkin cupcakes with chocolate frosting in the recipe card below.
The pumpkin decorations on top of the cake and cupcakes above are completely optional, but obviously adorable. I can’t find a link to the exact ones I used, but these are pretty similar. Or you can try these festivefall sprinkles.
Cookies are also a fantastic way to get your pumpkin fix. Plus, they’re easy to transport in a dessert carrier to gatherings, potlucks, parties, etc. These brown butter pumpkin oatmeal cookies are a reader favorite. Actress Jennifer Garner and her mom even made a batch in their kitchen!
You’ll also love my recipes for pumpkin snickerdoodles, soft pumpkin cookies, and pumpkin chocolate chip cookies (an egg-free cookie recipe)—among many others.
I’d be remiss not to mention the star of all pumpkin desserts: pumpkin pie. It’s an icon when it comes to Thanksgiving pies, but I don’t reserve it for just one day of the year. My recipe is simple to make and packed with pumpkin flavor. I use a touch of black pepper to accentuate the pumpkin spices… trust me on this one… and sugared cranberries for garnish. Or try a fun twist on the classic and make my pumpkin cheesecake pie.
Cheers to a fall season full of the best pumpkin-spiced desserts. 🙂
30+ Pumpkin Dessert Recipes
The Great Pumpkin Pie Recipe
My beloved pumpkin pie recipe is one of the most popular recipes on my website every fall. It’s rich, smooth, and bursting with flavor thanks to a careful combination of pumpkin puree, spices, and one very special ingredient.
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Pumpkin Roll Recipe
This homemade pumpkin roll recipe yields a spiced pumpkin cake with a thick layer of cream cheese frosting inside. My recipe includes plenty of helpful success tips to ensure pumpkin roll perfection every time!
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Spiced Chai Pumpkin Meringue Pie
If you want to serve something traditional yet distinctive this season, try my spiced chai pumpkin meringue pie. This recipe combines my tried-and-true flaky pie crust, smooth pumpkin pie filling hinted with chai spices, and a toasted meringue topping.
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Pumpkin Snickerdoodles Recipe
Considering the ease of this recipe, these tasty pumpkin snickerdoodles are nothing short of a dream! My best advice: make a double batch, because they disappear quickly.
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Spiced Pumpkin Tart
This pumpkin tart combines a pecan pastry crust and simple pumpkin pie filling. Though the 9-inch tart has 8 servings similar to traditional pumpkin pie, the slices are thinner, so the tart bakes and cools quicker.
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Pumpkin Oatmeal Chocolate Chip Cookies
These pumpkin oatmeal cookies are super soft and extra chewy. Instead of chocolate chips, you can use white chocolate chips, cinnamon chips, chopped pecans, or dried cranberries. If you crave texture in your cookies, look no further!
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Pumpkin Spice Roll Cookies
These pumpkin spice roll cookies start with a 1-bowl dough, which you’ll roll out and top with brown sugar and plenty of pumpkin pie spice. Choose between cream cheese icing or maple icing as the final finishing touch.
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Pumpkin Coffee Cake with Crumb Topping
A pan of this coffee cake virtually flies off the table whether you serve it for breakfast or dessert… seriously.
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No-Bake Pumpkin Cheesecake
This no-bake pumpkin cheesecake has a creamy and mousse-like filling. I spread it on a crunchy gingersnap cookie crust so there’s plenty of delicious textural contrast. This easy dessert sets up in the refrigerator!
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Mini Pumpkin Pies
These cutie pies (literally) are the mini version of my classic pumpkin pie recipe and made in a mini muffin pan. Best of all: no blind baking the pie crust!
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Super Soft Pumpkin Cookies
These pumpkin cookies are extra thick with a soft and cakey texture. The maple cream cheese icing is a delicious addition, but the cookies are just as wonderful plain. No cookie dough chilling required!
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Pecan Praline Pumpkin Pie
Talk about texture! Pecan praline pumpkin pie combines my tried-and-true flaky pie crust, smooth and spiced pumpkin pie filling, and a sweet/salty crunchy pecan topping.
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Pumpkin Chocolate Chip Cookies (Egg-Free Recipe)
I wanted to create a soft and chewy pumpkin cookie that’s not cakey. By omitting the egg, using melted butter, and blotting some moisture from the pumpkin, these cookies come out undeniably chewy and full of flavor.
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The Best Pumpkin Bars I’ve Ever Had
These are truly the best pumpkin bars I’ve ever had. They’re soft and sturdy, rather than light and cakey, and pair perfectly with spiced cream cheese and sprinkles on top!
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Pumpkin Swirl Cheesecake
This pumpkin cheesecake features a delicious pumpkin spice swirl in between all that creamy cheesecake filling. Load it up with fresh whipped cream and salted caramel sauce, and you’ve got yourself quite a showstopper!
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Pumpkin Bundt Cake
This is my go-to pumpkin Bundt cake recipe because it’s incredibly moist, perfectly spiced, and can be topped it with anything likesalted caramel or maple icing. Readers LOVE this one.
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Pumpkin Cake Cheesecake
Pumpkin cake and cheesecake combine forces in this 2-for-1 dessert. For a little something extra, top it with a thin layer of cream cheese frosting and a mountain of chopped pecans.
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Easy Pumpkin Pie Bars
These pumpkin pie bars are just like my classic pumpkin pie recipe, but much easier AND much quicker! Made with a crispy graham cracker and toasty pecan crust.
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Pumpkin Cupcakes with Cream Cheese Frosting
These super moist pumpkin cupcakes are easy to make, perfectly pumpkin spiced, and finished with tangy cream cheese frosting. They’re a must-try during the fall season!
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The Best Pumpkin Cake I’ve Ever Had
Having a go-to pumpkin cake recipe is just as important as having a classic pumpkin pie recipe. This one is supremely moist, soft, rich, and packed with pumpkin spice flavor—truly the best I’ve ever had!
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Brown Butter Pumpkin Oatmeal Cookies
Brown butter and pumpkin are a delectable flavor duo in this reader-favorite cookie recipe—it tops the charts every fall season!
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Salted Caramel Pumpkin Cheesecakes
This is creamy pumpkin cheesecake made easy in a muffin pan. Top with salted caramel and chopped pecans for serving the treat.
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Pumpkin Spice Truffles
Who knew making your own pumpkin spice truffles could be so simple—and satisfying!? I find the truffles get even better—and the flavor becomes more prominent—after a day or two in the refrigerator, so these are a great make-ahead recipe!
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Pumpkin Bread Recipe
Pumpkin bread is a favorite fall recipe packed with cinnamon spice and tons of pumpkin flavor. It’s really easy to make, and there’s no mixer required. This recipe has been a reader-favorite since 2014.
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Pumpkin Streusel Bars
Everyone always asks for a second serving of these deliciously textured squares! They feature a crunchy gingersnap crust, smooth pumpkin filling, and oat-filled streusel topping.
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Pumpkin Spice Puppy Chow
Everyone’s favorite dessert snack mix gets a festive twist with pumpkin spices and candy pumpkins. Such a fun seasonal treat!
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Pumpkin Slab Pie
Use this recipe if you’re serving pumpkin pie to a crowd. It’s just as spiced and creamy as my original-size pie, and sits on a flaky all-butter pie crust.
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Pumpkin Pie Rice Krispie Treats
It doesn’t get much easier than pumpkin pie rice krispie treats. Dress up this fall version of the classic treat with white chocolate and a pumpkin candy on top.
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Nutella Swirled Pumpkin Pie
While classic pumpkin pie will always be my favorite, sometimes I like to have a little fun with it. This twist includes a thick swirl of Nutella and a crispy gingersnap crust.
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Pumpkin Chocolate Chip Oatmeal Bars (Egg Free & GF Recipe)
These pumpkin chocolate chip oatmeal bars are soft and chewy with tons of satisfying pumpkin flavor. They come together in just 1 bowl with a handful of simple, wholesome ingredients.
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Pumpkin Dessert Recipe: Pumpkin Cupcakes with Chocolate Buttercream
It’s no secret that I adore pumpkin treats with cream cheese frosting, but sometimes it’s fun to add chocolate. For example, I (and many readers) love adding a handful of chocolate chips to my pumpkin bread and pumpkin muffins.
I make several batches of pumpkin cupcakes each fall, and lately I’ve been loving them with chocolate buttercream and salted caramel on top. Be sure to try these at least once this fall season!!
Pumpkin Dessert Recipes: Pumpkin Chocolate Cupcakes
5 Stars4 Stars3 Stars2 Stars1 Star5 from 2 reviews
- Author: Sally
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 12 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
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Description
This is my favorite recipe for super moist and easy pumpkin spice cupcakes. Here you’re topping them with rich and creamy chocolate buttercream frosting. Add a light drizzle of salted caramel for the ultimate pumpkin dessert indulgence.
Ingredients
- 1 cup (125g) all-purpose flour()
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
- 1/2 cup (120ml) canola or vegetable oil*
- 2 large eggs, at room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1 cup (225g) canned pumpkin puree*
- 1 teaspoon pure vanilla extract
Chocolate Buttercream
- 1 cup (226g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’sugar
- 1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
- 3 Tablespoons (45ml) heavy cream or milk, at room temperature
- 1/8 teaspoon salt
- 2 teaspoons pure vanilla extract
- optional: salted caramel for garnish
Instructions
- Preheat the oven to 350°F (177°C).Line a 12-cup muffin pan with cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely in the pan before frosting.
- Make the frosting:With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin, or another Tablespoon of cream or milk if frosting is too thick. Taste. If it’s too sweet, beat in another pinch of salt.
- Frost cooled cupcakes however you’d like. I used a Wilton 1M piping tip for the pictured cupcakes. Top the frosted cupcakes with salted caramel if desired.
- Cover and store leftover cupcakes in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made in advance and stored in the refrigerator for up to 1 week (or up to 3 months in the freezer). After freezing, thaw the frosting in the refrigerator and then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed. Frosted or unfrosted cupcakes can be frozen up to 3 months. Thaw overnight in the refrigerator.
- Special Tools (affiliate links): 12-cup Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip | Cupcake Carrier (for storage)
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves. This is in addition to the 1 teaspoon of cinnamon—you will still add that.
- Oil: Instead of 1/2 cup of oil, try 1/4 cup (45g) unsweetened applesauce and 1/4 (60ml) cup oil. The cupcakes are just as moist.
- Pumpkin: I strongly recommend using canned pumpkin puree over homemade in this recipe, though 1 cup of homemade would work just fine. I found the flavor better with canned. I prefer Libby’s brand.
- Mini Cupcakes:For around30 mini cupcakes, bake for about 12–13 minutes, same oven temperature.
- Be sure to check out my10 tips for baking the BEST cupcakesbefore you begin!
