20 Delicious Canned Pumpkin Desserts Recipes for Fall

Welcome to the cozy embrace of fall with our roundup of 20 Delicious Canned Pumpkin Desserts! Whether you’re a seasoned baker or just looking to spice up your autumn treats, these recipes promise to bring warmth and joy to your table. From creamy pies to spiced cookies, let’s dive into the seasonal flavors that make this time of year so special. Ready to get baking?

Pumpkin Spice Cheesecake Bars

Now, let’s dive into creating these delightful Pumpkin Spice Cheesecake Bars, perfect for any season but especially cozy during the fall. This recipe combines the creamy richness of cheesecake with the warm, aromatic flavors of pumpkin spice, all nestled on a buttery graham cracker crust.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/4 cup granulated sugar (for a slightly sweeter crust, increase to 1/3 cup)
• 6 tbsp unsalted butter, melted (cooled slightly to prevent soggy crust)
• 16 oz cream cheese, softened to room temperature (for smoother blending)
• 3/4 cup granulated sugar (adjust to taste if preferred less sweet)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature (for even mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1 1/2 tsp pumpkin pie spice (or make your own blend)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 325°F (163°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, mix graham cracker crumbs and 1/4 cup sugar. Stir in melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
4. In a large bowl, beat the cream cheese and 3/4 cup sugar on medium speed until smooth and creamy, about 2 minutes.
5. Add pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and salt. Beat on low until just combined, scraping down the sides as needed.
6. Pour the filling over the pre-baked crust, smoothing the top with a spatula. Bake for 35-40 minutes, or until the edges are set but the center slightly jiggles.
7. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours, preferably overnight, before slicing into bars.

Enjoy these Pumpkin Spice Cheesecake Bars chilled, where the creamy filling contrasts beautifully with the crisp crust. For an extra touch, serve with a dollop of whipped cream or a sprinkle of cinnamon on top.

Easy Pumpkin Dump Cake

You’ll find that this Easy Pumpkin Dump Cake is the perfect dessert to whip up when you’re craving something sweet but don’t want to spend hours in the kitchen. Its simplicity and delicious flavor make it a favorite among beginners and seasoned bakers alike.

Ingredients

• 1 can (15 oz) pumpkin puree – ensure it’s pure pumpkin, not pie filling
• 1 box (15.25 oz) yellow cake mix – or spice cake mix for extra flavor
• 1/2 cup unsalted butter, melted – or use coconut oil for a dairy-free version
• 1 tsp pumpkin pie spice – adjust to taste
• 1/2 cup water – to help mix the pumpkin puree

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
2. In a large bowl, mix the pumpkin puree with water and pumpkin pie spice until well combined. Tip: For a smoother texture, you can blend the mixture with a hand mixer.
3. Spread the pumpkin mixture evenly at the bottom of the prepared baking dish.
4. Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir. Tip: For added crunch, you can mix in chopped pecans or walnuts with the cake mix.
5. Drizzle the melted butter evenly over the cake mix layer, covering as much surface area as possible. Tip: Use a spoon to gently spread the butter if needed, but avoid mixing the layers.
6. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the edges are bubbling.

Rich in flavor and boasting a delightful contrast between the moist pumpkin base and the crispy, buttery topping, this dump cake is a crowd-pleaser. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Creamy Pumpkin Pie Dip

First, let’s dive into making this delightful Creamy Pumpkin Pie Dip, a perfect blend of seasonal flavors that’s as easy to whip up as it is delicious. Follow these steps carefully to ensure a smooth, flavorful dip that’s sure to impress at any gathering.

Ingredients

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 8 oz cream cheese, softened (for easier mixing)
• 1/2 cup powdered sugar (sift to avoid lumps)
• 1 tsp vanilla extract (pure for best flavor)
• 1 tsp pumpkin pie spice (adjust to taste)
• 1/2 cup heavy cream (chilled for better whipping)

Instructions

1. In a large mixing bowl, combine the softened cream cheese and canned pumpkin puree. Use a hand mixer on medium speed to blend until smooth, about 2 minutes.
2. Add the powdered sugar, vanilla extract, and pumpkin pie spice to the bowl. Continue mixing on low speed until all ingredients are fully incorporated, scraping down the sides of the bowl as needed.
3. In a separate bowl, whip the chilled heavy cream until stiff peaks form, about 3-4 minutes. Gently fold the whipped cream into the pumpkin mixture until no white streaks remain.
4. Transfer the dip to a serving bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld and the dip to firm up slightly.

Creating this Creamy Pumpkin Pie Dip results in a light, airy texture with a rich pumpkin flavor that’s subtly sweet and warmly spiced. Serve it with graham crackers, apple slices, or even as a decadent spread on toast for a versatile treat that celebrates the essence of fall.

Pumpkin Chocolate Chip Cookies

As the leaves begin to turn and the air gets crisp, there’s no better way to welcome the season than with a batch of warm, spiced pumpkin chocolate chip cookies. These cookies are a perfect blend of cozy pumpkin spice and rich chocolate, making them a hit at any fall gathering or a comforting treat to enjoy at home.

Ingredients

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• 1/2 cup vegetable oil (or any neutral oil)
• 1 large egg
• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp ground cinnamon (adjust to taste)
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tbsp milk
• 1 tbsp vanilla extract
• 2 cups semisweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the pumpkin puree, sugar, vegetable oil, and egg until well combined.
3. In a separate bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
5. Dissolve the baking soda in the milk and stir into the batter along with the vanilla extract.
6. Fold in the chocolate chips until evenly distributed throughout the batter.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will be soft but will firm up as they cool.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: For extra flavor, sprinkle a little sea salt on top while still warm.

Zesty with pumpkin spice and studded with melty chocolate chips, these cookies strike a delightful balance between soft and chewy. Serve them with a cold glass of milk or crumble over vanilla ice cream for an indulgent dessert.

Pumpkin Bread Pudding

Ready to dive into the cozy world of autumn desserts? Pumpkin Bread Pudding is a heartwarming treat that combines the rich flavors of pumpkin spice with the comforting texture of bread pudding, perfect for beginners to master.

Ingredients

• 4 cups cubed day-old bread (French or brioche works best)
• 1 1/2 cups whole milk (for creaminess, can substitute with half-and-half)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 3/4 cup granulated sugar (adjust to taste)
• 2 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1 tsp pumpkin pie spice (or make your own blend)
• 1/2 tsp salt (enhances all the flavors)
• 2 tbsp unsalted butter, melted (for greasing the dish)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish with the melted butter.
2. In a large bowl, whisk together the milk, pumpkin puree, sugar, eggs, vanilla extract, pumpkin pie spice, and salt until smooth.
3. Add the cubed bread to the bowl and gently toss until all pieces are evenly coated with the pumpkin mixture. Let it sit for 10 minutes to allow the bread to absorb the liquid.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly. Press down lightly to ensure the bread is compact.
5. Bake for 45-50 minutes, or until the top is golden brown and the center is set. A knife inserted into the center should come out clean.
6. Remove from the oven and let it cool for 5 minutes before serving. This resting time helps the pudding to set further.

Golden on the outside with a soft, custardy center, this Pumpkin Bread Pudding is a delightful contrast of textures. Serve it warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent touch.

Pumpkin Crème Brûlée

Whisking together the rich, velvety custard of Pumpkin Crème Brûlée is a delightful way to embrace the flavors of fall. This dessert combines the classic creamy texture of crème brûlée with the warm, spicy notes of pumpkin, making it a perfect treat for any autumn gathering.

Ingredients

• 1 cup heavy cream (for a richer taste, use half heavy cream and half whole milk)
• 1/2 cup pumpkin puree (ensure it’s pure pumpkin, not pie filling)
• 4 large egg yolks (room temperature for smoother blending)
• 1/3 cup granulated sugar (plus extra for caramelizing the top)
• 1 tsp vanilla extract (pure extract for the best flavor)
• 1/2 tsp ground cinnamon (adjust to taste)
• 1/4 tsp ground nutmeg (freshly grated if possible)

Instructions

1. Preheat your oven to 325°F (163°C) and place four ramekins in a large baking dish.
2. In a medium saucepan, warm the heavy cream over medium heat until it begins to steam, about 5 minutes. Do not let it boil.
3. In a separate bowl, whisk together the pumpkin puree, egg yolks, sugar, vanilla extract, cinnamon, and nutmeg until smooth.
4. Slowly pour the warm cream into the pumpkin mixture, whisking constantly to prevent the eggs from scrambling.
5. Divide the mixture evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
6. Bake for 30-35 minutes, or until the custards are set but still slightly wobbly in the center.
7. Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours, or overnight.
8. Before serving, sprinkle a thin, even layer of sugar over each custard. Use a kitchen torch to caramelize the sugar until it’s golden and bubbly.

Velvety smooth with a crisp caramel top, this Pumpkin Crème Brûlée offers a delightful contrast in textures. Serve it with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of warmth.

No-Bake Pumpkin Pie Parfaits

Gathering the perfect dessert for your autumn gatherings doesn’t have to involve hours in the kitchen. These No-Bake Pumpkin Pie Parfaits are a delightful twist on the classic pie, offering layers of creamy pumpkin filling and crunchy graham cracker crust that come together with minimal effort.

Ingredients

• 1 1/2 cups graham cracker crumbs (store-bought or homemade)
• 1/4 cup melted butter (unsalted preferred for control over sweetness)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup powdered sugar (sift to avoid lumps)
• 1 tsp pumpkin pie spice (adjust to taste)
• 1 cup heavy whipping cream (chill bowl and beaters for best results)
• 1/4 cup granulated sugar (for whipping cream)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Tip: The mixture should hold together when pressed.
2. Press 2 tablespoons of the graham cracker mixture into the bottom of each serving glass to form the crust layer. Tip: Use the back of a spoon to compact it evenly.
3. In another bowl, whisk together pumpkin puree, powdered sugar, and pumpkin pie spice until smooth. Tip: Taste and adjust spices if needed.
4. In a chilled bowl, beat heavy whipping cream, granulated sugar, and vanilla extract until stiff peaks form. Tip: Do not overbeat to avoid butteriness.
5. Gently fold half of the whipped cream into the pumpkin mixture to lighten it, then fold in the remaining whipped cream until no streaks remain.
6. Spoon the pumpkin mixture over the graham cracker crust in the serving glasses, dividing evenly.
7. Refrigerate for at least 2 hours before serving to allow the flavors to meld and the dessert to set. Tip: Overnight refrigeration yields the best texture.

Mouthwatering layers of spiced pumpkin and airy whipped cream make these parfaits a hit. Serve with a sprinkle of cinnamon or a dollop of extra whipped cream for an elegant touch.

Pumpkin Snickerdoodle Blondies

Creating these Pumpkin Snickerdoodle Blondies is a delightful way to embrace the flavors of fall. Combine the warmth of pumpkin with the classic snickerdoodle spices for a treat that’s both comforting and irresistibly sweet.

Ingredients

• 1 cup unsalted butter, melted (or any neutral oil for a lighter version)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 2 tbsp granulated sugar + 1 tsp cinnamon for topping

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
3. Add the egg and vanilla extract to the butter mixture, whisking until smooth.
4. Fold in the pumpkin puree until fully incorporated.
5. In a separate bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the batter.
7. Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
8. Mix the 2 tbsp granulated sugar with 1 tsp cinnamon and sprinkle evenly over the batter.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
10. Allow the blondies to cool in the pan for at least 20 minutes before lifting them out using the parchment overhang.

Enjoy the soft, chewy texture and the perfect balance of sweet and spicy flavors in every bite. For an extra special touch, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Pumpkin Spice Rice Krispie Treats

Yield to the cozy embrace of fall with these Pumpkin Spice Rice Krispie Treats, a delightful twist on the classic snack that combines the nostalgic crunch of rice cereal with the warm, aromatic flavors of pumpkin spice. Perfect for beginners, this recipe guides you through each step to ensure a foolproof treat every time.

Ingredients

– 6 cups Rice Krispies cereal (fresh for best crunch)
– 10 oz marshmallows (mini melt faster)
– 3 tbsp unsalted butter (plus extra for greasing)
– 1 tsp pumpkin pie spice (adjust to taste)
– 1/4 tsp vanilla extract (pure recommended)

Instructions

1. Grease a 9×13 inch baking dish with butter to prevent sticking.
2. In a large pot, melt 3 tbsp butter over low heat, stirring constantly to avoid browning.
3. Add 10 oz marshmallows to the melted butter, stirring until completely melted and smooth.
4. Remove from heat; quickly stir in 1 tsp pumpkin pie spice and 1/4 tsp vanilla extract for even flavor distribution.
5. Immediately fold in 6 cups Rice Krispies cereal, ensuring each piece is coated with the marshmallow mixture.
6. Press the mixture firmly into the prepared dish using a buttered spatula for an even layer.
7. Let cool at room temperature for at least 1 hour before cutting into squares.

Enjoy the perfect blend of crispy and chewy textures, with a warm pumpkin spice flavor that’s irresistibly comforting. Serve these treats at your next fall gathering or wrap them individually for a sweet on-the-go snack.

Pumpkin Whoopie Pies

Every autumn, the craving for pumpkin-flavored treats takes over, and these Pumpkin Whoopie Pies are the perfect way to satisfy that desire. Easy to make and even easier to enjoy, they’re a delightful twist on the classic whoopie pie, filled with a creamy frosting that complements the spiced pumpkin cake perfectly.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon (or pumpkin pie spice for extra flavor)
• 1/2 tsp salt
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• 1/2 cup vegetable oil (or any neutral oil)
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 3 tbsp milk (adjust to achieve desired consistency)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
3. In a large bowl, mix the pumpkin puree, granulated sugar, oil, egg, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to dense whoopie pies.
5. Drop tablespoonfuls of the batter onto the prepared baking sheets, spacing them about 2 inches apart. Tip: Use a cookie scoop for uniform sizes.
6. Bake for 10-12 minutes, or until the pies spring back when lightly touched. Allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
7. While the pies cool, beat the softened butter and powdered sugar together until light and fluffy. Gradually add the milk until the frosting is smooth and spreadable. Tip: For a richer flavor, add a pinch of cinnamon to the frosting.
8. Once the pies are completely cool, spread or pipe frosting onto the flat side of half the pies, then top with the remaining pies to form sandwiches.

Great for sharing or savoring solo, these Pumpkin Whoopie Pies boast a soft, cake-like texture with a spiced pumpkin flavor that’s perfectly balanced by the sweet, creamy frosting. Serve them at your next fall gathering or pack them as a sweet surprise in lunchboxes for a seasonal treat.

Pumpkin Cinnamon Rolls with Cream Cheese Frosting

Gathering around the kitchen to bake something warm and inviting is one of life’s simple pleasures, and these Pumpkin Cinnamon Rolls with Cream Cheese Frosting are no exception. Perfect for a cozy morning or a festive gathering, they combine the comforting flavors of pumpkin and cinnamon in a soft, fluffy roll topped with a rich frosting.

Ingredients

• 3 1/2 cups all-purpose flour (plus extra for dusting)
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) instant yeast
• 1/2 tsp salt
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 large egg
• 1/2 cup brown sugar, packed
• 2 tsp ground cinnamon
• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 3 cups flour, granulated sugar, yeast, and salt.
2. Add pumpkin puree, warm milk, melted butter, and egg to the dry ingredients. Mix until a soft dough forms.
3. Turn the dough onto a floured surface and knead for 5 minutes, adding remaining flour as needed until the dough is smooth and elastic.
4. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
5. Roll the dough into a 14×8 inch rectangle on a floured surface.
6. Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
7. Roll the dough tightly from the long side, then cut into 12 equal pieces.
8. Place rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
9. Preheat oven to 375°F and bake rolls for 20-25 minutes or until golden brown.
10. While rolls bake, beat cream cheese, powdered sugar, softened butter, and vanilla extract until smooth to make the frosting.
11. Spread frosting over warm rolls before serving.

After baking, these rolls emerge fluffy and fragrant, with a perfect balance of sweet and spiced flavors. The cream cheese frosting adds a creamy contrast that makes them irresistible. Serve them warm for a comforting breakfast or as a sweet ending to a fall dinner.

Pumpkin Mousse Trifle

First, let’s dive into creating a delightful Pumpkin Mousse Trifle, a perfect blend of creamy and spiced flavors layered to perfection. This recipe is designed to guide you through each step, ensuring a foolproof dessert that’s as enjoyable to make as it is to eat.

Ingredients

• 1 15-oz can pumpkin puree (not pumpkin pie filling)
• 1 cup heavy cream, chilled (for best whipping results)
• 1/2 cup granulated sugar (adjust to taste)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp ground cinnamon (plus extra for garnish)
• 1/4 tsp ground nutmeg (freshly grated if possible)
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1 cup crushed graham crackers (about 8 full sheets)
• 1/2 cup whipped cream or whipped topping (for garnish)

Instructions

1. In a large bowl, whisk together the pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, ginger, and cloves until well combined.
2. In a separate bowl, whip the chilled heavy cream until stiff peaks form, about 3-4 minutes.
3. Gently fold the whipped cream into the pumpkin mixture until no white streaks remain, being careful not to deflate the cream.
4. Layer the bottom of a trifle dish or individual serving glasses with half of the crushed graham crackers.
5. Top the graham crackers with half of the pumpkin mousse, spreading evenly.
6. Repeat the layers with the remaining graham crackers and pumpkin mousse.
7. Chill the trifle in the refrigerator for at least 2 hours to set and allow the flavors to meld.
8. Before serving, garnish with whipped cream and a light dusting of cinnamon.

Now, this Pumpkin Mousse Trifle offers a harmonious balance of creamy mousse and crunchy graham crackers, with a warm spice profile that’s quintessentially fall. Not only is it a feast for the taste buds, but its layered presentation makes it a showstopper at any gathering.

Pumpkin Pecan Streusel Muffins

Perfect for embracing the cozy flavors of fall, these Pumpkin Pecan Streusel Muffins combine the warmth of pumpkin spice with the crunch of pecans, topped with a buttery streusel that makes every bite irresistible. Let’s walk through the process step by step to ensure your muffins come out perfectly moist and flavorful every time.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice (or make your own blend)
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/3 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature for best results)
• 1 tsp vanilla extract
• 1/2 cup chopped pecans (toasted for extra flavor)
• For the streusel: 1/4 cup all-purpose flour, 2 tbsp cold unsalted butter, 2 tbsp brown sugar, 1/4 cup chopped pecans

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
3. In another bowl, mix granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Fold in 1/2 cup chopped pecans, then divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. For the streusel, combine 1/4 cup flour, cold butter, 2 tbsp brown sugar, and 1/4 cup pecans in a small bowl, mixing until crumbly. Sprinkle over each muffin.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Enjoy these muffins warm for a delightful contrast between the soft, spiced interior and the crunchy streusel topping. They’re perfect paired with a cup of coffee or as a sweet start to your morning.

Pumpkin Spice Fudge

Kickstart your fall baking with this easy-to-follow Pumpkin Spice Fudge recipe, perfect for beginners and seasoned cooks alike. This guide will walk you through each step to create a creamy, spiced treat that captures the essence of autumn.

Ingredients

• 3 cups white chocolate chips (high quality for smoother melting)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup unsalted butter (cut into small pieces for easier melting)
• 1 tsp pumpkin pie spice (adjust to taste)
• 1/2 tsp vanilla extract (pure for best flavor)
• Pinch of salt (enhances flavors)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
2. In a medium saucepan over low heat, combine white chocolate chips, pumpkin puree, and butter. Stir constantly until fully melted and smooth, about 5-7 minutes. Tip: Avoid high heat to prevent scorching.
3. Remove from heat and stir in pumpkin pie spice, vanilla extract, and a pinch of salt until well combined. Tip: Taste and adjust spices if needed.
4. Pour the mixture into the prepared pan, spreading evenly with a spatula. Tap the pan gently on the counter to remove air bubbles.
5. Refrigerate for at least 4 hours, or until set. Tip: For quicker setting, place in the freezer for 2 hours.
6. Once set, lift the fudge out of the pan using the parchment overhang and cut into 1-inch squares.

Here’s the result: a velvety fudge with a rich pumpkin flavor and warm spice notes. Serve these squares on a platter for a party or package them as sweet gifts for friends and family.

Pumpkin Gooey Butter Cake

Gather around as we dive into the delightful world of Pumpkin Gooey Butter Cake, a dessert that combines the comforting flavors of pumpkin with the rich, buttery goodness of a classic gooey butter cake. Perfect for beginners, this recipe will guide you through each step to ensure a delicious outcome.

Ingredients

• 1 box yellow cake mix (or any preferred flavor for a twist)
• 1 egg (room temperature for better mixing)
• 1/2 cup unsalted butter, melted (salted butter can be used, adjust salt in recipe accordingly)
• 8 oz cream cheese, softened (ensure it’s soft for a smooth filling)
• 15 oz canned pumpkin puree (not pumpkin pie filling)
• 3 eggs (room temperature)
• 1 tsp vanilla extract (pure extract for best flavor)
• 16 oz powdered sugar (sifted to avoid lumps)
• 1/2 tsp cinnamon (adjust to taste)
• 1/4 tsp nutmeg (freshly grated for enhanced aroma)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan.
2. In a large bowl, combine the cake mix, 1 egg, and melted butter until a soft dough forms. Press evenly into the bottom of the prepared pan.
3. In another bowl, beat the cream cheese and pumpkin puree until smooth. Tip: Scrape the sides of the bowl to ensure all ingredients are fully incorporated.
4. Add 3 eggs, vanilla extract, and beat until well combined. Gradually mix in the powdered sugar, cinnamon, and nutmeg until smooth.
5. Pour the pumpkin mixture over the cake mix layer in the pan, spreading evenly.
6. Bake for 40 to 50 minutes, or until the edges are lightly browned but the center is still slightly gooey. Tip: Avoid overbaking to maintain the gooey texture.
7. Allow the cake to cool in the pan on a wire rack for at least 2 hours before serving. Tip: Chilling the cake makes it easier to cut into neat slices.

Here you have it, a Pumpkin Gooey Butter Cake that’s irresistibly moist with a perfect balance of sweetness and spice. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Pumpkin Icebox Cake

Just when you thought pumpkin season couldn’t get any better, here comes a no-bake dessert that’s as easy as it is delicious. Pumpkin Icebox Cake layers creamy pumpkin filling with graham crackers for a dessert that’s sure to impress with minimal effort.

Ingredients

• 2 cups heavy cream (chilled for best results)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup powdered sugar (sift to avoid lumps)
• 1 tsp vanilla extract (pure for best flavor)
• 1 tsp pumpkin pie spice (adjust to taste)
• 14 oz graham crackers (about 1 package)
• 1/4 cup caramel sauce (for drizzling, optional)

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form, about 3-4 minutes on high speed.
2. Gently fold in the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until fully combined.
3. In a 9×13 inch dish, arrange a single layer of graham crackers, breaking them as needed to fit.
4. Spread half of the pumpkin mixture over the graham crackers, ensuring an even layer.
5. Repeat with another layer of graham crackers and the remaining pumpkin mixture.
6. Cover and refrigerate for at least 4 hours, or overnight for best results.
7. Before serving, drizzle with caramel sauce for an extra touch of sweetness.

You’ll love the creamy texture and the way the graham crackers soften into a cake-like consistency. For a festive twist, top with whipped cream and a sprinkle of cinnamon before serving.

Pumpkin Coconut Macaroons

Holiday seasons call for cozy, comforting treats, and these Pumpkin Coconut Macaroons are no exception. Perfect for beginners, this recipe combines the warmth of pumpkin with the tropical flair of coconut for a delightful bite-sized dessert.

Ingredients

– 2 cups shredded coconut (unsweetened for a healthier option)
– 1 cup pumpkin puree (homemade or canned)
– 1/2 cup maple syrup (adjust to sweetness preference)
– 1 tsp vanilla extract (pure for best flavor)
– 1/2 tsp cinnamon (or pumpkin pie spice for extra warmth)
– 1/4 tsp salt (enhances all flavors)
– 2 egg whites (room temperature for better volume)

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded coconut, pumpkin puree, maple syrup, vanilla extract, cinnamon, and salt until well combined.
3. In a separate bowl, beat the egg whites until stiff peaks form to ensure your macaroons are light and airy.
4. Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate the egg whites for maximum fluffiness.
5. Using a tablespoon, scoop the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 20-25 minutes, or until the macaroons are golden brown and firm to the touch.
7. Let the macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Crispy on the outside and chewy on the inside, these Pumpkin Coconut Macaroons offer a perfect balance of textures. Serve them drizzled with dark chocolate for an extra indulgent treat or alongside your favorite coffee for a cozy afternoon snack.

Pumpkin Chocolate Swirl Brownies

Sometimes, the best desserts come from the simplest combinations, like the rich, chocolatey depth of brownies paired with the warm, spiced sweetness of pumpkin. Today, we’re blending these two favorites into a marbled masterpiece that’s as fun to make as it is to eat.

Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 1 cup granulated sugar (adjust to taste)
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour (spooned and leveled)
• 1/4 cup cocoa powder, unsweetened
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon (optional, for extra spice)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan or line it with parchment paper for easy removal.
2. In a large bowl, whisk together the pumpkin puree, melted butter, sugar, eggs, and vanilla extract until smooth.
3. In a separate bowl, sift together the flour, cocoa powder, baking powder, salt, and cinnamon to ensure no lumps remain.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined to avoid overmixing.
5. Pour the batter into the prepared pan, then use a knife or skewer to swirl the pumpkin and chocolate batters together for a marbled effect.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy.
7. Allow the brownies to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.

Rich in flavor with a moist, fudgy texture, these Pumpkin Chocolate Swirl Brownies are a delightful twist on classic brownies. Serve them warm with a scoop of vanilla ice cream for an indulgent treat, or enjoy them as is for a perfectly spiced snack.

Pumpkin Caramel Flan

Creating a Pumpkin Caramel Flan is a delightful way to embrace the flavors of fall with a creamy, caramel-infused dessert that’s sure to impress. Carefully follow each step to achieve the perfect texture and flavor balance.

Ingredients

• 1 cup granulated sugar (for caramel)
• 4 large eggs (room temperature for smoother mixing)
• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp ground cinnamon (adjust to taste)
• 1/4 tsp ground nutmeg (freshly grated if possible)

Instructions

1. Preheat your oven to 350°F (175°C) and prepare a water bath by placing a large roasting pan in the oven and filling it halfway with hot water.
2. In a small saucepan over medium heat, melt 1 cup granulated sugar, stirring constantly until it turns into a deep amber caramel, about 5-7 minutes. Immediately pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
3. In a large bowl, whisk together 4 large eggs, 1 can pumpkin puree, 1 can evaporated milk, 1 can sweetened condensed milk, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg until smooth.
4. Pour the pumpkin mixture over the caramel in the baking dish. Cover the dish tightly with aluminum foil to prevent water from entering.
5. Carefully place the baking dish into the preheated water bath. Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
6. Remove the flan from the water bath and let it cool to room temperature. Then, refrigerate for at least 4 hours, or overnight, to fully set.
7. To serve, run a knife around the edges of the dish to loosen the flan. Invert onto a serving plate, allowing the caramel to drizzle over the top.

Your Pumpkin Caramel Flan should have a silky texture with a rich, spiced pumpkin flavor complemented by the sweet caramel. For an elegant presentation, garnish with whipped cream and a sprinkle of cinnamon before serving.

Pumpkin Spice Donut Holes

Pumpkin spice donut holes are the perfect bite-sized treat to welcome the fall season, combining the warmth of pumpkin spice with the irresistible appeal of fried dough. Let’s dive into making these delightful morsels with precision and ease.

Ingredients

• 1 cup all-purpose flour (sifted for lightness)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1 tbsp pumpkin pie spice (homemade or store-bought)
• 1/2 tsp baking powder (for rise)
• 1/4 cup milk (whole milk recommended for richness)
• 1 large egg (room temperature for better incorporation)
• 2 tbsp unsalted butter (melted, or any neutral oil)
• Vegetable oil for frying (enough to fill 2 inches in a pot)
• 1/2 cup powdered sugar (for dusting, optional)

Instructions

1. In a large bowl, whisk together the flour, sugar, pumpkin pie spice, and baking powder until well combined.
2. In a separate bowl, mix the pumpkin puree, milk, egg, and melted butter until smooth.
3. Gradually fold the wet ingredients into the dry ingredients, stirring just until combined to avoid overmixing.
4. Heat the vegetable oil in a deep pot to 350°F, using a thermometer to ensure accuracy.
5. Using a small scoop or teaspoon, drop batter into the hot oil in batches, frying for about 2 minutes or until golden brown, turning once for even cooking.
6. Remove the donut holes with a slotted spoon and drain on paper towels to absorb excess oil.
7. While still warm, roll the donut holes in powdered sugar if desired, for a sweet finish.

Light and fluffy on the inside with a crispy exterior, these pumpkin spice donut holes are a fall favorite. Serve them warm with a side of coffee or cider for a cozy treat that’s sure to impress.

Summary

Out of all the seasonal treats, these 20 canned pumpkin desserts truly capture the essence of fall. From pies to cookies, each recipe offers a delicious way to enjoy the cozy flavors of the season. We’d love for you to try them out, share your favorites in the comments, and spread the autumnal joy by pinning this article on Pinterest. Happy baking!