24 Irresistible Fall Pumpkin Dessert Recipes You Need to Try

Fall is the perfect season to embrace the rich flavors of pumpkin, spices, and cozy desserts.

From soft, spiced muffins to decadent tarts and creamy puddings, pumpkin desserts capture the essence of autumn in every bite.

Whether you’re hosting a fall gathering, preparing treats for the holidays, or simply craving something comforting, there’s a pumpkin dessert for every occasion.

In this post, we’ve compiled 24 irresistible fall pumpkin dessert recipes that are sure to delight your family and friends while filling your kitchen with the warm aromas of cinnamon, nutmeg, and maple.

24 Irresistible Fall Pumpkin Dessert Recipes You Need to Try

With these 24 fall pumpkin dessert recipes, you’ll never run out of ways to enjoy pumpkin this season.

From quick and easy treats to show-stopping desserts, each recipe highlights the cozy flavors of autumn while satisfying your sweet tooth.

Whether you prefer cookies, pies, cupcakes, or puddings, there’s a pumpkin creation here for everyone.

So grab your pumpkin puree, sprinkle on some spices, and get ready to make your fall season a little sweeter with these delicious pumpkin desserts.

Pumpkin Spice Layered Parfait

This Pumpkin Spice Layered Parfait is a decadent yet light fall dessert, combining creamy pumpkin mousse with spiced granola and whipped coconut cream.

Perfect for entertaining or a cozy solo treat, it captures the essence of autumn in every spoonful.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup full-fat coconut milk
• 2 tablespoons maple syrup
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 cup granola (preferably spiced or nutty)
• 1/2 cup coconut whipped cream
• Pinch of cinnamon for garnish

Instructions:

1. In a medium bowl, combine pumpkin puree, coconut milk, maple syrup, pumpkin pie spice, and vanilla extract. Whisk until smooth and creamy.
2. Prepare serving glasses or bowls. Begin with a layer of pumpkin mousse at the bottom.
3. Add a layer of granola on top of the mousse. Repeat layers until glasses are filled, leaving a final layer of mousse on top.
4. Top each parfait with a dollop of coconut whipped cream and a sprinkle of cinnamon.
5. Chill for at least 30 minutes to allow flavors to meld, then serve.

This Pumpkin Spice Layered Parfait is a visually stunning fall dessert that balances creamy, crunchy, and spiced flavors.

Each bite evokes the cozy essence of autumn without feeling overly heavy.

Pumpkin Chocolate Chip Blondies

These Pumpkin Chocolate Chip Blondies are rich, soft, and perfectly spiced for fall.

Combining the natural sweetness and moisture of pumpkin with decadent chocolate chips, they make a comforting dessert for chilly evenings.

Ingredients:

• 1/2 cup unsalted butter, melted
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 1 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 3/4 cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, whisk together melted butter, coconut sugar, maple syrup, vanilla extract, and pumpkin puree until smooth.
3. In another bowl, combine almond flour, baking soda, pumpkin pie spice, and salt. Gradually fold dry ingredients into the wet mixture.
4. Stir in chocolate chips until evenly distributed.
5. Pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes or until a toothpick inserted comes out mostly clean.
6. Let cool completely before cutting into squares.

Pumpkin Chocolate Chip Blondies are the perfect fusion of autumnal spice and chocolatey indulgence.

Soft, moist, and full of flavor, they’re ideal for sharing or enjoying with a cup of warm tea.

Caramel Pecan Pumpkin Tart

This Caramel Pecan Pumpkin Tart features a buttery crust, creamy pumpkin filling, and a sticky pecan-caramel topping.

It’s a show-stopping fall dessert that blends flavors and textures harmoniously.

Ingredients:
For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• Pinch of salt

For the filling:

• 1 cup pumpkin puree
• 1/4 cup coconut milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice

For the topping:

• 1/2 cup chopped pecans
• 1/4 cup maple syrup
• 2 tablespoons coconut oil
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Prepare a 9-inch tart pan with removable bottom.
2. For the crust, mix almond flour, melted coconut oil, maple syrup, and salt until combined. Press evenly into the tart pan. Bake 10–12 minutes until lightly golden. Cool.
3. For the filling, whisk together pumpkin puree, coconut milk, maple syrup, vanilla extract, and pumpkin pie spice until smooth. Pour over cooled crust.
4. Bake the tart for 20 minutes, until the filling is set.
5. Meanwhile, prepare the topping by combining chopped pecans, maple syrup, coconut oil, and salt in a small saucepan. Heat until caramelized and fragrant.
6. Pour topping over the baked pumpkin filling and let the tart cool completely before serving.

The Caramel Pecan Pumpkin Tart is an elegant fall dessert with a perfect balance of creamy, nutty, and sweet flavors.

Each bite delivers a rich, cozy taste of autumn that’s sure to impress.

Pumpkin Cinnamon Rolls

These Pumpkin Cinnamon Rolls are soft, fluffy, and infused with warm pumpkin spice.

Topped with a smooth maple glaze, they’re a comforting breakfast or dessert that captures the essence of fall in every bite.

Ingredients:
For the dough:

• 1 cup warm almond milk
• 2 1/4 teaspoons active dry yeast
• 1/3 cup maple syrup
• 1/2 cup pumpkin puree
• 3 tablespoons coconut oil, melted
• 3 cups all-purpose flour (or gluten-free blend)
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice

For the filling:

• 1/3 cup coconut sugar
• 2 teaspoons cinnamon
• 2 tablespoons melted coconut oil
• 1/4 cup chopped pecans (optional)

For the glaze:

• 1/2 cup powdered sugar
• 2 tablespoons maple syrup
• 1–2 teaspoons almond milk

Instructions:

1. In a large bowl, combine warm almond milk and yeast. Let sit 5–10 minutes until foamy.
2. Stir in maple syrup, pumpkin puree, coconut oil, flour, salt, and pumpkin pie spice. Knead until a soft dough forms. Cover and let rise 1 hour until doubled in size.
3. Roll out dough on a floured surface into a rectangle. Spread melted coconut oil, then sprinkle cinnamon, coconut sugar, and pecans evenly.
4. Roll the dough tightly and cut into 12 rolls. Place in a greased baking pan, cover, and let rise 30 minutes.
5. Preheat oven to 350°F (175°C). Bake rolls 25–30 minutes until golden brown.
6. Mix powdered sugar, maple syrup, and almond milk to make glaze. Drizzle over warm rolls.

Pumpkin Cinnamon Rolls are a fall favorite with tender layers, sweet cinnamon-spiced filling, and a glossy maple glaze.

They’re perfect for weekend mornings or cozy dessert cravings.

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars are creamy, spiced, and easy to slice for gatherings.

A buttery almond flour crust supports a luscious pumpkin-infused cheesecake layer, making them a seasonal dessert everyone will love.

Ingredients:
For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• Pinch of salt

For the cheesecake filling:

• 16 oz cream cheese (or dairy-free alternative), softened
• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 2 large eggs (or flax eggs for vegan)
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Combine crust ingredients and press evenly into the pan. Bake 10–12 minutes until lightly golden.
3. In a bowl, beat cream cheese until smooth. Add pumpkin puree, maple syrup, eggs, vanilla, and pumpkin pie spice. Mix until fully combined.
4. Pour filling over baked crust and smooth the top. Bake 35–40 minutes until set.
5. Cool completely, then refrigerate at least 2 hours before slicing into bars.

Pumpkin Cheesecake Bars offer a creamy, spiced indulgence perfect for fall.

Each slice provides a delightful balance of rich cheesecake and subtle pumpkin flavor.

Spiced Pumpkin Pudding with Toasted Walnuts

This Spiced Pumpkin Pudding is silky, warming, and topped with crunchy toasted walnuts for texture.

It’s a simple yet elegant fall dessert that highlights pumpkin’s natural sweetness with comforting spices.

Ingredients:

• 1 1/2 cups canned pumpkin puree
• 2 cups almond milk
• 1/3 cup maple syrup
• 1/4 cup cornstarch
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts
• 1 teaspoon coconut oil

Instructions:

1. In a medium saucepan, whisk together pumpkin puree, almond milk, maple syrup, cornstarch, pumpkin pie spice, vanilla, and salt.
2. Cook over medium heat, whisking constantly until mixture thickens and becomes pudding-like, about 8–10 minutes.
3. Remove from heat and pour pudding into serving bowls. Let cool slightly.
4. In a small skillet, toast walnuts with coconut oil until fragrant and golden. Sprinkle over pudding before serving.

Spiced Pumpkin Pudding with Toasted Walnuts is a creamy, comforting dessert with a touch of crunch.

It’s quick to prepare yet feels indulgent, making it perfect for fall nights

Pumpkin Pecan Cupcakes

These Pumpkin Pecan Cupcakes are moist, spiced, and topped with a creamy maple frosting.

The combination of tender pumpkin cake and crunchy pecans makes them a perfect handheld fall dessert for parties or cozy nights in.

Ingredients:
For the cupcakes:

• 1 1/2 cups all-purpose flour (or gluten-free blend)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1/2 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 2 large eggs (or flax eggs for vegan)
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

For the frosting:

• 1/2 cup dairy-free cream cheese
• 2 tablespoons coconut oil, softened
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. In another bowl, mix coconut sugar, maple syrup, pumpkin puree, coconut oil, eggs, and vanilla extract until smooth.
4. Fold dry ingredients into wet mixture until combined. Gently stir in pecans.
5. Divide batter evenly into cupcake liners and bake 18–20 minutes, or until a toothpick comes out clean.
6. While cupcakes cool, beat frosting ingredients until creamy. Spread or pipe onto cooled cupcakes.

Pumpkin Pecan Cupcakes are fluffy, flavorful, and festively spiced.

The rich maple frosting adds the perfect sweet finishing touch to this classic fall treat.

Pumpkin Caramel Swirl Brownies

These Pumpkin Caramel Swirl Brownies are fudgy, rich, and spiced with warm pumpkin flavors.

The silky caramel swirls make them extra indulgent, perfect for fall gatherings or a cozy dessert night.

Ingredients:

• 1/2 cup unsalted butter, melted
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 2 large eggs (or flax eggs for vegan)
• 1 teaspoon vanilla extract
• 1/2 cup pumpkin puree
• 1/2 cup cocoa powder
• 1/2 cup almond flour
• 1/4 teaspoon salt
• 1/4 cup caramel sauce (store-bought or homemade)

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. In a bowl, combine melted butter, coconut sugar, maple syrup, eggs, and vanilla extract. Stir in pumpkin puree until smooth.
3. Sift in cocoa powder, almond flour, and salt. Fold until just combined.
4. Pour half of the batter into the prepared pan. Drizzle half of the caramel sauce and swirl gently with a knife.
5. Pour remaining brownie batter over the top and swirl remaining caramel.
6. Bake 25–30 minutes or until a toothpick comes out with a few moist crumbs. Cool completely before cutting.

Pumpkin Caramel Swirl Brownies are a decadent twist on classic brownies.

The pumpkin and caramel swirls create a rich, comforting dessert perfect for fall indulgence.

Pumpkin Chai Pudding Cups

These Pumpkin Chai Pudding Cups are creamy, lightly spiced, and perfect for a make-ahead fall dessert.

Infused with chai spices and layered with crunchy granola, they’re both elegant and comforting.

Ingredients:

• 1 1/2 cups pumpkin puree
• 2 cups almond milk
• 1/4 cup maple syrup
• 1/4 cup chia seeds
• 1 teaspoon vanilla extract
• 1 teaspoon chai spice mix (cinnamon, cardamom, ginger, cloves)
• 1/4 cup granola for topping
• Optional: coconut whipped cream

Instructions:

1. In a medium bowl, whisk together pumpkin puree, almond milk, maple syrup, vanilla, and chai spice until smooth.
2. Stir in chia seeds and let sit 10 minutes. Stir again to prevent clumping.
3. Cover and refrigerate at least 4 hours or overnight until pudding thickens.
4. Divide pudding into serving cups. Top with granola and optional coconut whipped cream before serving.

Pumpkin Chai Pudding Cups are a light, spiced dessert that highlights the flavors of fall.

Creamy, fragrant, and slightly crunchy, they’re perfect for a healthy yet indulgent treat.

Pumpkin Swirl Cupcakes with Maple Frosting

These Pumpkin Swirl Cupcakes are a perfect fall treat, combining moist pumpkin cake with swirls of spiced vanilla batter.

Topped with creamy maple frosting, they are festive, flavorful, and ideal for gatherings.

Ingredients:
For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1/2 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract

For the swirl:

• 1/2 cup plain yogurt
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

For the frosting:

• 1/2 cup butter, softened
• 1/4 cup maple syrup
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. In a separate bowl, combine coconut sugar, maple syrup, pumpkin puree, coconut oil, eggs, and vanilla. Fold in dry ingredients until smooth.
4. Mix yogurt, sugar, and vanilla for the swirl. Gently fold into cupcake batter to create a marbled effect.
5. Bake 18–20 minutes or until a toothpick comes out clean. Cool completely.
6. Beat frosting ingredients until creamy and pipe onto cooled cupcakes.

Pumpkin Swirl Cupcakes with Maple Frosting are moist, festive, and packed with fall flavors.

The swirl adds visual appeal, while the maple frosting enhances the cozy autumn taste.

Pumpkin Crème Brûlée

Pumpkin Crème Brûlée is a sophisticated fall dessert, blending creamy pumpkin custard with a caramelized sugar topping.

It’s perfect for a dinner party or a special seasonal treat.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream (or coconut cream for dairy-free)
• 1/2 cup maple syrup
• 5 large egg yolks
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 2–3 tablespoons granulated sugar (for topping)

Instructions:

1. Preheat oven to 325°F (160°C).
2. In a saucepan, heat pumpkin puree, cream, maple syrup, and pumpkin pie spice over medium heat until warm. Remove from heat.
3. Whisk egg yolks in a bowl, then slowly add warm pumpkin mixture while stirring. Stir in vanilla extract.
4. Pour custard into ramekins. Place ramekins in a baking dish and add hot water halfway up the sides. Bake 35–40 minutes until set but slightly jiggly.
5. Remove from oven, cool, and refrigerate at least 2 hours.
6. Before serving, sprinkle sugar on top and caramelize with a kitchen torch.

Pumpkin Crème Brûlée is rich, creamy, and infused with warm spices.

The caramelized sugar adds a satisfying crunch, making it a truly elegant fall dessert.

Pumpkin Apple Crisp

This Pumpkin Apple Crisp combines tender spiced apples with creamy pumpkin and a crunchy oat topping.

It’s warm, comforting, and perfect for fall dessert tables or cozy nights by the fire.

Ingredients:
For the filling:

• 2 cups peeled and sliced apples
• 1 cup pumpkin puree
• 1/4 cup maple syrup
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• Pinch of salt

For the topping:

• 3/4 cup rolled oats
• 1/4 cup almond flour
• 1/4 cup coconut sugar
• 3 tablespoons coconut oil, melted
• 1/2 teaspoon cinnamon
• 1/4 cup chopped pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a bowl, mix apples, pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, and salt. Spread evenly in the dish.
3. In another bowl, combine oats, almond flour, coconut sugar, coconut oil, cinnamon, and pecans. Sprinkle topping over filling.
4. Bake 35–40 minutes until topping is golden and filling is bubbling.
5. Let cool slightly before serving, optionally with whipped cream or ice cream.

Pumpkin Apple Crisp is a cozy, heartwarming fall dessert.

The combination of tender apples, creamy pumpkin, and crunchy topping makes every bite comforting and indulgent.

Pumpkin Maple Donuts

These Pumpkin Maple Donuts are soft, moist, and infused with autumn spices.

Topped with a luscious maple glaze, they’re a perfect seasonal treat for breakfast or dessert.

Ingredients:
For the donuts:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 cup pumpkin puree
• 1/3 cup maple syrup
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract

For the glaze:

• 1/2 cup powdered sugar
• 2 tablespoons maple syrup
• 1–2 teaspoons almond milk

Instructions:

1. Preheat oven to 350°F (175°C) and grease a donut pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. In another bowl, mix pumpkin puree, maple syrup, coconut oil, eggs, and vanilla. Fold dry ingredients into wet mixture until smooth.
4. Fill donut pan cavities 3/4 full with batter. Bake 12–15 minutes or until a toothpick comes out clean. Cool slightly.
5. Mix glaze ingredients until smooth and drizzle over cooled donuts.

Pumpkin Maple Donuts are fluffy, spiced, and perfectly sweetened with maple glaze.

They capture the flavors of fall in every bite.

Pumpkin Cream Puff Cups

These Pumpkin Cream Puff Cups feature light choux pastry filled with creamy pumpkin custard and topped with a dusting of cinnamon sugar.

They’re an elegant and airy fall dessert.

Ingredients:
For the choux pastry:

• 1/2 cup water
• 1/4 cup coconut oil
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 2 large eggs

For the pumpkin filling:

• 1 cup pumpkin puree
• 1/2 cup heavy cream (or coconut cream)
• 1/4 cup maple syrup
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 400°F (200°C). In a saucepan, heat water, coconut oil, and salt until boiling. Remove from heat, stir in flour until smooth. Let cool slightly.
2. Beat in eggs one at a time until batter is smooth. Pipe small mounds onto a baking sheet lined with parchment paper. Bake 20–25 minutes until puffed and golden. Cool completely.
3. Whip pumpkin puree, cream, maple syrup, pumpkin pie spice, and vanilla until smooth and fluffy.
4. Slice choux puffs in half and fill with pumpkin cream. Dust with cinnamon sugar.

Pumpkin Cream Puff Cups are delicate, airy, and filled with luscious pumpkin custard.

They’re a sophisticated fall dessert perfect for dinner parties.

Pumpkin Chocolate Tart

This Pumpkin Chocolate Tart combines a rich chocolate crust with smooth pumpkin filling.

It’s a decadent yet balanced dessert that highlights autumn flavors beautifully.

Ingredients:
For the crust:

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup coconut oil, melted

For the filling:

• 1 cup pumpkin puree
• 1/2 cup coconut cream
• 1/3 cup maple syrup
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract

For garnish:

• Dark chocolate shavings or cocoa powder

Instructions:

1. Preheat oven to 350°F (175°C). Mix cookie crumbs and coconut oil. Press into a tart pan and bake 10 minutes. Cool.
2. Whisk together pumpkin puree, coconut cream, maple syrup, pumpkin pie spice, and vanilla until smooth. Pour into crust.
3. Bake 20 minutes until set. Cool completely, then refrigerate at least 1 hour.
4. Garnish with chocolate shavings or a dusting of cocoa before serving.

Pumpkin Chocolate Tart is a rich, indulgent fall dessert with a perfect balance of creamy pumpkin and decadent chocolate.

It’s elegant enough for special occasions yet simple enough for cozy fall evenings.

Pumpkin Snickerdoodle Cookies

These Pumpkin Snickerdoodle Cookies are soft, chewy, and bursting with fall spice.

Rolled in cinnamon sugar, they are a perfect seasonal treat for cookie exchanges, desserts, or cozy nights.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup pumpkin puree
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 2 tablespoons cinnamon sugar (for rolling)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix coconut oil, pumpkin puree, coconut sugar, maple syrup, and vanilla until smooth.
3. In another bowl, whisk together flour, baking soda, cream of tartar, pumpkin pie spice, and salt. Fold dry ingredients into wet mixture.
4. Scoop dough into balls, roll in cinnamon sugar, and place on baking sheet. Flatten slightly.
5. Bake 10–12 minutes until edges are lightly golden. Cool on a wire rack.

Pumpkin Snickerdoodle Cookies are tender, spiced, and delightfully aromatic.

They capture the warmth of fall in a single bite, perfect with a cup of tea or coffee.

Pumpkin Almond Tart

This Pumpkin Almond Tart is a nutty, spiced dessert featuring a buttery almond crust filled with creamy pumpkin custard.

It’s elegant, festive, and ideal for holiday gatherings.

Ingredients:
For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• Pinch of salt

For the filling:

• 1 cup pumpkin puree
• 1/2 cup almond milk
• 1/4 cup maple syrup
• 2 tablespoons almond butter
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Press almond flour, coconut oil, maple syrup, and salt into a 9-inch tart pan. Bake 10–12 minutes until golden. Cool.
2. In a bowl, whisk together pumpkin puree, almond milk, maple syrup, almond butter, pumpkin pie spice, and vanilla until smooth.
3. Pour filling into cooled crust and bake 20–25 minutes until set. Cool completely before serving.
4. Optionally, garnish with sliced almonds or a drizzle of maple syrup.

Pumpkin Almond Tart is creamy, nutty, and delicately spiced. It’s a sophisticated dessert that pairs beautifully with coffee or tea during fall gatherings.

Pumpkin Pudding Parfait with Gingersnap Crumble

This Pumpkin Pudding Parfait layers creamy pumpkin pudding with gingersnap cookie crumbles for a deliciously spiced, textured fall dessert.

Perfect for individual servings or entertaining.

Ingredients:

• 1 1/2 cups pumpkin puree
• 2 cups almond milk
• 1/4 cup maple syrup
• 1/4 cup cornstarch
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 6–8 gingersnap cookies, crushed
• Optional: whipped coconut cream

Instructions:

1. In a saucepan, whisk pumpkin puree, almond milk, maple syrup, cornstarch, pumpkin pie spice, and vanilla. Cook over medium heat until thickened, about 8–10 minutes.
2. Allow pudding to cool slightly.
3. In serving glasses, layer pudding and gingersnap crumble, repeating until glasses are filled.
4. Top with optional whipped coconut cream and additional cookie crumble before serving.

Pumpkin Pudding Parfait with Gingersnap Crumble is a layered fall delight with creamy, spiced pumpkin pudding and crunchy cookies.

It’s both comforting and visually appealing.

Pumpkin Brown Butter Tartlets

These Pumpkin Brown Butter Tartlets feature a nutty, caramelized brown butter crust filled with spiced pumpkin custard.

They’re individual-sized, elegant, and perfect for fall entertaining.

Ingredients:
For the crust:

• 1 cup all-purpose flour
• 1/4 cup almond flour
• 1/4 cup brown butter (cooled)
• 2 tablespoons maple syrup
• Pinch of salt

For the filling:

• 1 cup pumpkin puree
• 1/4 cup heavy cream (or coconut cream)
• 1/4 cup maple syrup
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 egg

Instructions:

1. Preheat oven to 350°F (175°C). Combine flours, brown butter, maple syrup, and salt to form a dough. Press into tartlet pans.
2. Bake crusts 10 minutes until lightly golden. Cool slightly.
3. In a bowl, whisk pumpkin puree, cream, maple syrup, pumpkin pie spice, vanilla, and egg until smooth.
4. Pour filling into pre-baked tartlet shells. Bake 15–18 minutes until set. Cool completely before serving.

Pumpkin Brown Butter Tartlets are rich, buttery, and perfectly spiced.

Their individual size makes them ideal for elegant fall desserts or holiday celebrations.

Pumpkin Spice Pavlova

Pumpkin Spice Pavlova is a light, airy dessert with crisp meringue, spiced pumpkin whipped cream, and a sprinkle of toasted pecans.

It’s a show-stopping dessert for festive fall occasions.

Ingredients:

• 4 large egg whites
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 cup heavy cream (or coconut cream), whipped
• 1/2 cup pumpkin puree
• 2 tablespoons maple syrup
• 1/4 cup toasted pecans

Instructions:

1. Preheat oven to 250°F (120°C) and line a baking sheet with parchment. Beat egg whites until soft peaks form, gradually adding sugar until stiff peaks form.
2. Fold in vanilla and pumpkin pie spice. Spoon meringue into individual rounds on baking sheet. Bake 1 hour 15 minutes. Cool completely in oven with door slightly open.
3. Whip pumpkin puree into cream with maple syrup until smooth.
4. Top cooled meringues with pumpkin whipped cream and sprinkle with toasted pecans before serving.

Pumpkin Spice Pavlova is light, airy, and elegantly spiced. The crunchy meringue and creamy pumpkin topping make it a perfect fall centerpiece dessert.

Chocolate Pumpkin Mousse Cups

Chocolate Pumpkin Mousse Cups are rich, creamy, and decadent.

They combine smooth chocolate with spiced pumpkin, creating an indulgent fall dessert in individual servings.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup dark chocolate, melted
• 1/4 cup coconut cream
• 2 tablespoons maple syrup
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• Optional: whipped cream and chocolate shavings for garnish

Instructions:

1. In a bowl, whisk together pumpkin puree, melted chocolate, coconut cream, maple syrup, pumpkin pie spice, and vanilla until smooth.
2. Divide mousse into serving cups and chill at least 2 hours until firm.
3. Before serving, top with whipped cream and chocolate shavings if desired.

Chocolate Pumpkin Mousse Cups are silky, spiced, and indulgent.

They make an elegant fall dessert that’s both rich and festive.

Pumpkin Streusel Muffins

These Pumpkin Streusel Muffins are moist, spiced, and topped with a sweet, crumbly streusel.

Perfect for breakfast or an afternoon treat, they capture the cozy flavors of fall in every bite.

Ingredients:
For the muffins:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 cup coconut sugar
• 1/3 cup maple syrup
• 1/2 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract

For the streusel topping:

• 1/3 cup almond flour
• 2 tablespoons coconut sugar
• 1 tablespoon coconut oil, melted
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
3. In another bowl, mix coconut sugar, maple syrup, pumpkin puree, coconut oil, eggs, and vanilla until smooth. Fold in dry ingredients.
4. Divide batter into muffin cups. Mix streusel ingredients and sprinkle over muffins.
5. Bake 18–22 minutes until a toothpick comes out clean. Cool before serving.

Pumpkin Streusel Muffins are soft, spiced, and perfectly sweet with a crunchy topping.

They’re a comforting fall treat ideal for any time of day.

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies are soft, spiced cakes sandwiched with creamy maple filling.

These delightful treats are perfect for fall gatherings or lunchbox surprises.

Ingredients:
For the cakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1/2 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract

For the filling:

• 1/2 cup dairy-free cream cheese
• 2 tablespoons coconut oil, softened
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. In a bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
3. In another bowl, mix coconut sugar, maple syrup, pumpkin puree, coconut oil, eggs, and vanilla. Fold in dry ingredients.
4. Drop tablespoon-sized portions of batter onto the baking sheet. Bake 10–12 minutes. Cool completely.
5. Beat filling ingredients until creamy. Sandwich two cakes with a dollop of filling.

Pumpkin Whoopie Pies are soft, spiced, and filled with sweet maple cream. They’re a nostalgic and festive fall dessert everyone will love.

Mini Pumpkin Cheesecakes

These Mini Pumpkin Cheesecakes are creamy, spiced, and perfectly portioned for individual servings.

They’re ideal for parties, dessert tables, or cozy fall evenings.

Ingredients:
For the crust:

• 1 cup graham cracker crumbs
• 3 tablespoons coconut oil, melted
• 2 tablespoons maple syrup

For the filling:

• 8 oz cream cheese, softened (or dairy-free alternative)
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 egg (or flax egg for vegan)

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Combine graham cracker crumbs, coconut oil, and maple syrup. Press into the bottom of each liner.
3. Beat cream cheese until smooth, then add pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and egg. Mix until combined.
4. Pour filling over crusts and bake 18–20 minutes until set. Cool completely and refrigerate at least 1 hour.
5. Serve plain or with a drizzle of maple syrup or whipped cream.

Mini Pumpkin Cheesecakes are creamy, spiced, and perfectly portioned. They’re an elegant and indulgent fall dessert that’s easy to serve.