Pumpkin Dessert Recipes: 9 Easy Ideas for Fall Baking

By Aquarium Guides Editorial Team · Updated November 10, 2026

Last Updated: November 10, 2026

Pumpkin works in far more desserts than pie. Its mild, earthy sweetness blends into custards, cheesecakes, bars, cakes, and no-bake treats, and it pairs with cinnamon, ginger, nutmeg, and cloves. The nine short recipes below cover a range of effort levels, from a 10-minute no-bake dip to a layered cheesecake. Each uses plain canned pumpkin puree, not pie filling, unless noted.

Before You Start: Pumpkin Basics

Canned pumpkin puree is smooth and consistent, which makes it ideal for baking. Check that the label says pumpkin only, since pie filling already contains sugar and spices. If the puree looks watery, blot it between paper towels before using it in bars and cakes. Pumpkin pie spice can be homemade: mix 3 tablespoons cinnamon, 2 teaspoons ginger, 2 teaspoons nutmeg, 1 1/2 teaspoons allspice, and 1 teaspoon cloves.

1. Pumpkin Bars with Cream Cheese Frosting

Ingredients

• 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice
• 4 eggs, 1 3/4 cups sugar, 1 cup oil, 15-ounce can pumpkin
• 8 ounces cream cheese, 1/2 cup butter, 3 cups powdered sugar, 1 teaspoon vanilla

Method

Whisk dry ingredients. Beat eggs, sugar, oil, and pumpkin, then fold in the flour. Spread in a greased 10×15-inch jelly roll pan and bake at 350°F for 22 to 28 minutes. Cool completely, then spread with frosting made from the beaten cream cheese, butter, powdered sugar, and vanilla. Cut into 24 bars.

2. Pumpkin Cheesecake Bars

Ingredients

• 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter, 2 tablespoons sugar
• 16 ounces cream cheese, 3/4 cup sugar, 3/4 cup pumpkin, 2 eggs, 1 teaspoon vanilla, 1 1/2 teaspoons pumpkin pie spice, 2 tablespoons flour

Method

Press the crumb mixture into a lined 8×8-inch pan and bake at 350°F for 8 minutes. Beat the filling until smooth, pour over the crust, and bake 32 to 38 minutes until the center barely jiggles. Chill at least 4 hours before cutting.

3. Pumpkin Pie Bars

Ingredients

• Shortbread crust: 1 1/4 cups flour, 1/2 cup powdered sugar, 1/2 cup cold butter
• Filling: 15-ounce can pumpkin, 1 can (12 ounces) evaporated milk, 3/4 cup sugar, 2 eggs, 2 teaspoons pumpkin pie spice, 1/2 teaspoon salt

Method

Press the crust into a 9×13-inch pan and bake at 350°F for 15 minutes. Pour the whisked filling over the warm crust and bake 35 to 40 minutes until set. Cool, chill, and cut.

4. No-Bake Pumpkin Cheesecake Dip

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup pumpkin puree, 1/2 cup powdered sugar, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla
• 1/2 cup whipped topping or whipped cream

Method

Beat the cream cheese until smooth, add pumpkin, powdered sugar, spice, and vanilla, then fold in the whipped topping. Chill 1 hour and serve with graham crackers, gingersnaps, or apple slices.

5. Pumpkin Cake Roll

Ingredients

• 3/4 cup flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1/2 teaspoon salt
• 3 eggs, 1 cup granulated sugar, 2/3 cup pumpkin
• Filling: 8 ounces cream cheese, 4 tablespoons butter, 1 cup powdered sugar, 1 teaspoon vanilla

Method

Beat eggs and sugar until pale, then add pumpkin and dry ingredients. Spread on a parchment-lined 10×15-inch pan and bake at 375°F for 13 to 15 minutes. Turn onto a sugared towel, roll up warm, and cool. Unroll, spread with filling, re-roll, and chill 1 hour.

6. Pumpkin Rice Pudding

Ingredients

• 1 cup cooked rice, 2 cups milk, 1/2 cup pumpkin puree, 1/3 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 teaspoon vanilla

Method

Simmer everything in a saucepan over medium-low heat for 20 to 25 minutes, stirring often, until thick and creamy. Serve warm or chilled.

7. Pumpkin Cinnamon Rolls

Add 1/2 cup pumpkin puree to a standard cinnamon roll dough, reducing the milk by 1/4 cup and adding about 1/4 cup extra flour. Roll with brown sugar and cinnamon and bake at 350°F for 25 to 30 minutes. Finish with cream cheese frosting.

8. Pumpkin Trifle

Ingredients

• 1 spice cake (baked and cubed), 1 batch pumpkin pudding or 3 cups pumpkin mousse
• 2 cups whipped cream, 1/2 cup crushed gingersnaps

Method

Layer cake cubes, pumpkin pudding, and whipped cream in a trifle dish, repeating twice. Top with crushed gingersnaps and chill 2 hours.

9. Pumpkin Brownies

Ingredients

• Your favorite fudgy brownie batter (for an 8×8 pan)
• 1/2 cup pumpkin, 4 ounces cream cheese, 1/4 cup sugar, 1 egg yolk, 1/2 teaspoon pumpkin pie spice

Method

Spread brownie batter in the pan. Beat the pumpkin mixture until smooth and dollop on top. Swirl with a knife. Bake at 350°F for 35 to 40 minutes.

Pairing Pumpkin with Other Flavors

Pumpkin is mild, so it takes well to bold partners. Cream cheese adds tang, maple adds depth, and chocolate adds bitterness. Gingersnaps, pecans, and caramel contribute crunch and sweetness. Orange zest can brighten a heavy custard, while a pinch of black pepper in the spice mix gives a subtle warmth. When experimenting, start with small changes so the pumpkin flavor does not disappear.

Quick Comparison

Tips for Better Pumpkin Desserts

• Blot the puree for cakes and bars to avoid gummy textures.
• Use fresh spices. Ground spices lose strength after about a year.
• Do not overbake custards. They set as they cool.
• Chill cheesecake-style desserts fully for clean slices.
• Add a pinch of salt to sharpen the flavor of sweet pumpkin.

Storage

FAQ

Can I use fresh pumpkin?

Yes. Roast a sugar pumpkin until soft, puree it, and drain it in a sieve for 30 minutes since homemade puree is wetter than canned.

What is the difference between pumpkin puree and pie filling?

Puree is just cooked pumpkin. Pie filling includes sugar, spices, and sometimes thickeners, so they are not interchangeable.

Can I substitute butternut squash?

Yes. Roasted and pureed butternut squash works in most of these recipes at the same amount.

Which dessert is easiest for beginners?

The no-bake cheesecake dip and the pumpkin pie bars are the most forgiving.

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