25 Irresistible Fall Pumpkin Baking Recipes You’ll Love

Autumn is the season of cozy sweaters, crisp air, and, of course, pumpkin-flavored treats.

There’s something magical about the combination of warm spices, creamy pumpkin, and sweet baked goodness that makes fall desserts irresistible.

Whether you’re hosting a harvest party, looking for a comforting breakfast, or craving a sweet seasonal snack, these 25 fall pumpkin baking recipes have you covered.

From soft pumpkin muffins to decadent pumpkin cheesecake bars, each recipe celebrates the flavors of fall in a delicious and creative way.

Get ready to fill your kitchen with the scent of cinnamon, nutmeg, and pumpkin as you try these delightful recipes.

25 Irresistible Fall Pumpkin Baking Recipes You’ll Love

Fall baking is all about warmth, comfort, and indulgence, and pumpkin is the ultimate star ingredient.

These 25 fall pumpkin baking recipes offer a wide variety of options for breakfast, snacks, or dessert, each capturing the cozy spirit of the season.

Whether you’re a seasoned baker or just looking to try something new, these recipes will fill your kitchen with autumn aromas and bring smiles to everyone who takes a bite.

Embrace the flavors of fall and make pumpkin baking a seasonal tradition!

Pumpkin Spice Bundt Cake

This moist and fragrant pumpkin spice bundt cake captures the essence of autumn.

Infused with warm spices like cinnamon, nutmeg, and cloves, it’s perfect for a cozy afternoon tea or as a centerpiece dessert at a fall gathering.

Topped with a simple glaze, every slice feels indulgent yet comforting.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• 1 ½ cups granulated sugar
• ½ cup brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs
• 1 ½ cups pumpkin puree
• 1 tsp vanilla extract
• ½ cup buttermilk

Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
3. In a large bowl, beat together granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, mixing well after each.
4. Stir in pumpkin puree and vanilla extract until fully incorporated.
5. Gradually mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Do not overmix.
6. Pour batter into prepared bundt pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
8. For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.

This pumpkin spice bundt cake is soft, aromatic, and delightfully spiced.

Each bite brings the warmth of fall, perfect for enjoying with a cup of coffee or sharing with loved ones.

Pumpkin Chocolate Chip Muffins

Soft, fluffy, and filled with melty chocolate chips, these pumpkin muffins are a fall breakfast staple.

The pumpkin adds moisture and a subtle sweetness while the warm spices create that comforting autumn flavor.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ½ cup vegetable oil
• 1 cup pumpkin puree
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup chocolate chips

Instructions:

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, mix oil, pumpkin puree, brown sugar, eggs, and vanilla until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
5. Gently fold in chocolate chips.
6. Divide batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 5 minutes before transferring to a wire rack.

These pumpkin chocolate chip muffins are tender, rich, and packed with flavor.

Perfect for breakfast on the go or a cozy autumn snack, they are irresistible warm from the oven.

Pumpkin Pecan Cheesecake Bars

Creamy pumpkin cheesecake swirled with a buttery pecan topping makes these bars a showstopper dessert for fall gatherings.

The combination of spiced pumpkin, smooth cream cheese, and crunchy pecans creates a perfect balance of textures and flavors.

Ingredients:
Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

Filling:

• 16 oz cream cheese, softened
• 1 cup pumpkin puree
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• Pinch of salt

Topping:

• ½ cup chopped pecans
• 2 tbsp brown sugar
• 1 tbsp melted butter

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
2. Mix graham cracker crumbs, sugar, and melted butter. Press evenly into the bottom of the pan. Bake for 8–10 minutes. Remove from oven and let cool slightly.
3. Beat cream cheese until smooth. Add pumpkin puree, brown sugar, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until creamy.
4. Pour filling over the baked crust.
5. In a small bowl, combine pecans, brown sugar, and butter. Sprinkle evenly over the pumpkin mixture.
6. Bake for 35–40 minutes, or until the center is set. Allow to cool completely, then refrigerate for at least 2 hours.
7. Cut into squares and serve chilled.

These pumpkin pecan cheesecake bars are rich, creamy, and perfectly spiced.

The nutty topping adds a satisfying crunch, making them a decadent fall treat that everyone will love.

Maple Pumpkin Bread

This moist pumpkin bread is infused with the natural sweetness of maple syrup and a medley of warm autumn spices.

It’s perfect for breakfast, a cozy snack, or even as a thoughtful homemade gift during fall.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 cup pumpkin puree
• ½ cup vegetable oil
• ½ cup maple syrup
• ½ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. Set aside.
3. In a large bowl, mix pumpkin puree, oil, maple syrup, brown sugar, eggs, and vanilla until smooth.
4. Gradually fold in dry ingredients until just combined. If desired, stir in chopped nuts.
5. Pour batter into prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
6. Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This maple pumpkin bread is tender, fragrant, and lightly sweetened.

Each slice tastes like autumn in a bite, perfect for pairing with a cup of tea or coffee.

Pumpkin Snickerdoodle Cookies

Soft, chewy pumpkin snickerdoodle cookies are dusted with cinnamon sugar for a nostalgic fall treat.

The pumpkin puree keeps them moist, while classic warm spices give each bite a comforting flavor.

Ingredients:

• 2 ¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 cup pumpkin puree
• 1 tsp vanilla extract

Cinnamon Sugar Coating:

• ¼ cup granulated sugar
• 1 tsp ground cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, beat butter, oil, granulated sugar, and brown sugar until creamy. Mix in pumpkin puree and vanilla.
4. Gradually add dry ingredients, mixing until just combined.
5. In a small bowl, combine cinnamon and sugar for rolling. Scoop dough into 1 ½-inch balls and roll in cinnamon sugar.
6. Place cookies 2 inches apart on the baking sheet. Bake for 12–14 minutes, until edges are set but centers are soft.
7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These pumpkin snickerdoodle cookies are soft, chewy, and spiced just right.

Perfect for a fall cookie swap or afternoon treat with a warm drink.

Pumpkin Caramel Tart

This elegant pumpkin tart combines a buttery crust with creamy pumpkin filling, topped with a rich homemade caramel sauce.

It’s an irresistible dessert that’s perfect for fall dinner parties or holiday gatherings.

Ingredients:
Crust:

• 1 ¼ cups all-purpose flour
• ¼ cup powdered sugar
• ½ cup unsalted butter, cold and cubed
• 1–2 tbsp cold water

Filling:

• 1 ½ cups pumpkin puree
• ¾ cup brown sugar
• 2 large eggs
• ½ cup heavy cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger

Caramel Sauce:

• ½ cup granulated sugar
• 3 tbsp unsalted butter
• ¼ cup heavy cream
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). In a bowl, mix flour and powdered sugar. Cut in butter until mixture resembles coarse crumbs. Add cold water 1 tbsp at a time until dough comes together. Press into a 9-inch tart pan. Bake 15 minutes, then cool.
2. In a bowl, whisk pumpkin puree, brown sugar, eggs, heavy cream, vanilla, and spices until smooth. Pour into cooled crust. Bake 35–40 minutes, until set. Cool completely.
3. For caramel, heat sugar in a small saucepan over medium heat, stirring until it melts and turns golden. Remove from heat, stir in butter and heavy cream carefully, then add a pinch of salt. Cool slightly.
4. Drizzle caramel over the pumpkin tart before serving.

This pumpkin caramel tart is a luscious combination of creamy filling, buttery crust, and rich caramel.

Every bite embodies fall elegance, perfect for impressing guests or treating yourself.

Pumpkin Streusel Coffee Cake

Soft, tender pumpkin coffee cake layered with a sweet cinnamon streusel makes for a perfect fall breakfast or snack.

The pumpkin puree keeps it moist while warm spices infuse every bite with autumnal flavor.

Ingredients:
Cake:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup vegetable oil
• 1 cup pumpkin puree
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk

Streusel:

• ½ cup brown sugar
• ¼ cup all-purpose flour
• 1 tsp ground cinnamon
• 3 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix oil, pumpkin puree, brown sugar, eggs, vanilla, and buttermilk until smooth.
4. Gradually fold in dry ingredients until just combined. Pour batter into the prepared pan.
5. In a small bowl, mix streusel ingredients and sprinkle evenly over the batter.
6. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Cool slightly before serving.

This pumpkin streusel coffee cake is tender, moist, and perfectly spiced, with a sweet topping that adds crunch and flavor.

Ideal for fall mornings or a cozy afternoon treat.

Pumpkin Cream Cheese Danish

Flaky pastry layered with sweet pumpkin filling and a creamy cream cheese swirl makes these Danish pastries a decadent fall breakfast or brunch option.

Ingredients:
Pastry:

• 1 sheet puff pastry, thawed
• 4 oz cream cheese, softened
• ½ cup pumpkin puree
• ¼ cup granulated sugar
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix cream cheese, pumpkin puree, sugar, cinnamon, nutmeg, and vanilla until smooth.
3. Roll out puff pastry into a rectangle and cut into 6 squares.
4. Spoon pumpkin cream cheese mixture into the center of each square. Fold edges slightly to create a border. Brush with egg wash.
5. Bake for 18–20 minutes, until golden brown. Cool slightly before serving.

These pumpkin cream cheese Danish pastries are buttery, flaky, and perfectly spiced.

They make a luxurious breakfast or a sweet snack on a crisp fall day.

Pumpkin Spice Latte Cupcakes

Inspired by the beloved fall beverage, these cupcakes combine pumpkin, warm spices, and a coffee-infused frosting for a delicious seasonal treat.

Ingredients:
Cupcakes:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup vegetable oil
• 1 cup pumpkin puree
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract

Coffee Frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp brewed strong coffee
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix oil, pumpkin puree, brown sugar, eggs, and vanilla until smooth. Gradually fold in dry ingredients.
4. Divide batter evenly among muffin cups and bake for 20–22 minutes, until a toothpick comes out clean. Cool completely.
5. Beat butter, powdered sugar, coffee, and vanilla until fluffy. Frost cooled cupcakes.

Pumpkin spice latte cupcakes are moist, spiced, and topped with a creamy coffee frosting—a perfect treat for fall coffee lovers.

Pumpkin Apple Crisp

A warm dessert featuring pumpkin and apples baked under a crunchy, buttery oat topping.

It’s cozy, comforting, and perfect with a scoop of vanilla ice cream.

Ingredients:
Filling:

• 2 cups peeled and sliced apples
• 1 cup pumpkin puree
• ½ cup granulated sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp vanilla extract

Topping:

• ½ cup rolled oats
• ½ cup all-purpose flour
• ¼ cup brown sugar
• ¼ cup unsalted butter, melted
• ½ tsp cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. In a bowl, mix apples, pumpkin, sugar, cinnamon, nutmeg, and vanilla. Pour into baking dish.
3. In another bowl, combine oats, flour, brown sugar, butter, and cinnamon. Sprinkle over the pumpkin-apple mixture.
4. Bake for 35–40 minutes, until topping is golden and filling is bubbly. Serve warm.

This pumpkin apple crisp is perfectly spiced and textured, combining soft fruit with a crunchy topping. It’s a quintessential fall dessert.

Pumpkin Cinnamon Roll Cake

This pull-apart cake combines the flavors of pumpkin and cinnamon rolls in one easy-to-serve dessert, perfect for brunch or dessert.

Ingredients:
Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup vegetable oil
• 1 cup pumpkin puree
• ¾ cup brown sugar
• 2 eggs
• 1 tsp vanilla extract

Cinnamon Swirl:

• ¼ cup brown sugar
• 2 tsp cinnamon
• 2 tbsp butter, melted

Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. Mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, mix oil, pumpkin puree, brown sugar, eggs, and vanilla. Combine wet and dry ingredients.
3. Pour half of batter into pan. Mix swirl ingredients and sprinkle over batter. Top with remaining batter.
4. Bake 30–35 minutes, until a toothpick comes out clean. Cool.
5. Mix glaze ingredients and drizzle over cooled cake.

This pumpkin cinnamon roll cake is soft, tender, and swirled with cinnamon sugar goodness.

It brings the comfort of cinnamon rolls in an easy, crowd-pleasing form.

Pumpkin Whoopie Pies

Soft pumpkin cakes sandwich a creamy spiced filling, making these whoopie pies an irresistible fall treat.

Perfect for lunchboxes, dessert plates, or a cozy snack.

Ingredients:
Cakes:

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• ½ cup butter, softened
• 1 cup brown sugar
• 1 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract

Filling:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 tsp cinnamon
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Mix flour, baking soda, salt, and spices. In another bowl, beat butter and brown sugar, then add pumpkin, egg, and vanilla. Gradually add dry ingredients.
3. Drop tablespoons of batter onto baking sheets, 2 inches apart. Bake 12–15 minutes. Cool completely.
4. Beat filling ingredients until smooth. Sandwich two cakes together with filling.

Pumpkin whoopie pies are soft, creamy, and perfectly spiced.

They are fun to make, easy to share, and capture the essence of fall in every bite.

Pumpkin Chocolate Swirl Brownies

These brownies combine rich chocolate with creamy pumpkin swirls for a decadent fall dessert.

The pumpkin adds moisture and a subtle spice, perfectly complementing the chocolate.

Ingredients:
Brownie:

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ¾ cup cocoa powder
• ½ tsp salt

Pumpkin Swirl:

• 1 cup pumpkin puree
• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ tsp nutmeg

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment.
2. Melt butter and mix with sugar. Add eggs and vanilla, beating until smooth.
3. Stir in flour, cocoa powder, and salt until just combined.
4. In a separate bowl, mix pumpkin puree, brown sugar, cinnamon, and nutmeg.
5. Drop spoonfuls of pumpkin mixture onto brownie batter and swirl with a knife.
6. Bake 30–35 minutes until a toothpick comes out mostly clean. Cool completely before slicing.

These pumpkin chocolate swirl brownies are rich, fudgy, and beautifully marbled with autumn flavors—a perfect seasonal treat.

Carrot Cake

Moist, spiced, and loaded with pumpkin and carrot, this cake is a fall twist on a classic.

It pairs beautifully with a cream cheese frosting for a dessert that’s rich but not overwhelming.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• ½ cup vegetable oil
• 1 cup pumpkin puree
• ½ cup brown sugar
• ½ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup finely grated carrot
• ½ cup chopped walnuts (optional)

Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, mix oil, pumpkin, sugars, eggs, and vanilla. Stir in carrots and walnuts. Gradually fold in dry ingredients.
4. Pour batter into pan and bake 35–40 minutes. Cool completely.
5. Beat frosting ingredients until smooth and spread over cooled cake.

This pumpkin carrot cake is moist, spiced, and full of fall goodness.

The cream cheese frosting adds a perfect creamy touch.

Pumpkin Cinnamon Swirl Loaf

A tender pumpkin loaf swirled with cinnamon sugar, making each slice a little indulgent yet perfect for fall breakfasts or snacks.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 cup pumpkin puree
• ½ cup vegetable oil
• ¾ cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ cup granulated sugar
• 2 tsp cinnamon for swirl

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Whisk flour, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, mix pumpkin, oil, brown sugar, eggs, and vanilla. Fold in dry ingredients.
4. Pour half the batter into pan. Mix granulated sugar with 2 tsp cinnamon and sprinkle over batter. Top with remaining batter. Swirl lightly.
5. Bake 55–60 minutes until a toothpick comes out clean. Cool before slicing.

This pumpkin cinnamon swirl loaf is moist, flavorful, and delightfully spiced—a perfect treat for autumn mornings.

Pumpkin Oatmeal Cookies

Soft, chewy, and spiced, these pumpkin oatmeal cookies are wholesome yet indulgent.

They make a great snack or dessert for fall gatherings.

Ingredients:

• 1 ½ cups rolled oats
• 1 cup all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup vegetable oil
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• ½ cup raisins or chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
2. Mix oats, flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix oil, sugars, pumpkin, and vanilla. Combine with dry ingredients. Stir in raisins or chocolate chips if desired.
4. Drop tablespoons of dough onto baking sheets. Bake 12–15 minutes. Cool before serving.

These pumpkin oatmeal cookies are soft, spiced, and slightly chewy—a wholesome yet sweet treat for fall snacking.

Pumpkin Pecan Muffins

Fluffy pumpkin muffins topped with toasted pecans make a simple yet elegant fall breakfast or snack.

The pumpkin keeps them moist while the pecans add crunch.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup vegetable oil
• 1 cup pumpkin puree
• ½ cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ cup chopped pecans, plus extra for topping

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine oil, pumpkin, brown sugar, eggs, and vanilla. Gradually fold in dry ingredients.
4. Fold in pecans. Divide batter into muffin cups and top with extra pecans.
5. Bake 20–25 minutes until a toothpick comes out clean. Cool slightly before serving.

These pumpkin pecan muffins are moist, flavorful, and nutty—a classic fall combination perfect for breakfast or snack time.

Pumpkin Pie Bars

These easy pumpkin pie bars offer all the flavors of traditional pumpkin pie in a convenient bar form, perfect for potlucks or dessert platters.

Ingredients:
Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup butter, melted

Filling:

• 1 ½ cups pumpkin puree
• ¾ cup brown sugar
• 2 large eggs
• ½ cup heavy cream
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Press graham cracker mixture into a 9×13-inch pan and bake 8–10 minutes. Cool slightly.
2. Whisk pumpkin, brown sugar, eggs, cream, and spices until smooth. Pour over crust.
3. Bake 30–35 minutes until set. Cool completely, then refrigerate 1–2 hours before slicing.

These pumpkin pie bars are creamy, spiced, and portable—a perfect fall dessert that captures the essence of pumpkin pie in a handy form.

Pumpkin Cinnamon Roll Muffins

These pumpkin muffins are swirled with cinnamon sugar and topped with a light glaze, combining the flavors of pumpkin spice and cinnamon rolls in a convenient, portable treat.

Ingredients:
For Muffins:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup vegetable oil
• 1 cup pumpkin puree
• ¾ cup brown sugar
• 2 eggs
• 1 tsp vanilla extract

Cinnamon Swirl:

• ¼ cup brown sugar
• 1 tsp cinnamon
• 2 tbsp melted butter

Glaze:

• ½ cup powdered sugar
• 1–2 tsp milk
• ¼ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix oil, pumpkin puree, brown sugar, eggs, and vanilla until smooth. Fold in dry ingredients.
4. Divide batter among muffin cups. Mix swirl ingredients and drop small amounts onto each muffin, swirling with a toothpick.
5. Bake 20–25 minutes until a toothpick comes out clean. Cool slightly.
6. Mix glaze ingredients and drizzle over cooled muffins.

These pumpkin cinnamon roll muffins are soft, spiced, and beautifully swirled—perfect for fall breakfasts or dessert.

Pumpkin Spice Latte Cheesecake

A creamy pumpkin cheesecake infused with espresso and warm spices, creating a dessert that tastes like everyone’s favorite fall latte in cheesecake form.

Ingredients:
Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

Filling:

• 16 oz cream cheese, softened
• 1 cup pumpkin puree
• ¾ cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp instant espresso powder

Instructions:

1. Preheat oven to 325°F (165°C). Mix crust ingredients and press into a 9-inch springform pan. Bake 10 minutes and cool.
2. Beat cream cheese until smooth. Add pumpkin, sugar, eggs, vanilla, spices, and espresso powder until creamy.
3. Pour over crust and bake 45–50 minutes until center is set. Cool and refrigerate at least 2 hours.

This pumpkin spice latte cheesecake is rich, creamy, and perfectly spiced—a show-stopping fall dessert for any occasion.

Pumpkin Maple Scones

Tender pumpkin scones with a hint of maple syrup make a perfect autumn breakfast or tea-time treat.

They’re lightly sweetened and slightly crisp on the outside.

Ingredients:

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup cold unsalted butter, cubed
• ½ cup pumpkin puree
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ¼ cup milk

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. Whisk flour, sugar, baking powder, salt, cinnamon, and nutmeg. Cut in butter until mixture resembles coarse crumbs.
3. In a bowl, mix pumpkin, maple syrup, vanilla, and milk. Add to flour mixture and stir until dough forms.
4. Pat into an 8-inch circle and cut into 8 wedges. Bake 18–20 minutes until golden.

These pumpkin maple scones are tender, slightly sweet, and perfectly spiced—a cozy addition to any fall breakfast table.

Pumpkin Almond Biscotti

Crunchy pumpkin biscotti flavored with almond extract and pumpkin spices are perfect for dipping into coffee or tea on a crisp autumn morning.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ¾ cup brown sugar
• ½ cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp almond extract
• ½ cup chopped almonds

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Mix flour, baking powder, salt, cinnamon, and nutmeg.
3. Beat brown sugar, pumpkin, eggs, vanilla, and almond extract until smooth. Fold in dry ingredients and almonds.
4. Shape dough into two 12-inch logs on the baking sheet. Bake 25 minutes. Cool slightly, then slice diagonally into ½-inch pieces. Bake 10–12 minutes per side until crisp.

These pumpkin almond biscotti are crunchy, aromatic, and perfect for dunking in coffee, making them an ideal fall treat.

Pumpkin Peanut Butter Bars

A soft pumpkin base layered with a peanut butter topping creates rich, indulgent bars perfect for fall gatherings or a cozy dessert.

Ingredients:
Base:

• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup vegetable oil
• ¾ cup brown sugar
• 1 cup pumpkin puree
• 2 eggs

Topping:

• ½ cup creamy peanut butter
• 2 tbsp butter, melted
• ½ cup powdered sugar

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment.
2. Mix flour, baking soda, salt, and cinnamon. In another bowl, combine oil, brown sugar, pumpkin, and eggs. Fold in dry ingredients. Pour into pan.
3. Mix peanut butter, butter, and powdered sugar, and spread over pumpkin layer.
4. Bake 25–30 minutes until set. Cool before slicing.

These pumpkin peanut butter bars are moist, spiced, and decadent—perfect for peanut butter and pumpkin lovers alike.

Pumpkin Chocolate Chip Loaf

A moist pumpkin loaf dotted with chocolate chips makes a simple, delicious fall dessert or breakfast option.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 cup pumpkin puree
• ½ cup vegetable oil
• ¾ cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• ¾ cup chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix pumpkin, oil, brown sugar, eggs, and vanilla. Fold in dry ingredients and chocolate chips.
4. Pour into loaf pan and bake 55–60 minutes until a toothpick comes out clean. Cool before slicing.

This pumpkin chocolate chip loaf is moist, tender, and perfectly spiced.

The chocolate chips add a sweet surprise in every bite—a must-have for fall.

Pumpkin Latte Poke Cake

A moist pumpkin cake infused with coffee and topped with a creamy latte frosting makes a fun and indulgent fall dessert.

Ingredients:
Cake:

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 cup pumpkin puree
• ½ cup vegetable oil
• ¾ cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ cup brewed strong coffee

Frosting:

• ½ cup butter, softened
• 8 oz cream cheese, softened
• 2 cups powdered sugar
• 1–2 tbsp brewed coffee

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Whisk flour, baking soda, salt, cinnamon, and nutmeg. Mix pumpkin, oil, brown sugar, eggs, vanilla, and brewed coffee. Fold in dry ingredients. Bake 30–35 minutes.
3. Poke holes in the warm cake with a fork. Pour a small amount of coffee over the holes for extra moisture.
4. Beat frosting ingredients and spread over cooled cake.

This pumpkin latte poke cake is moist, spiced, and perfectly coffee-flavored—a decadent treat for fall coffee lovers.