These 15 pumpkin dessert recipes offer decadent autumn treats, warm spices, velvety cream cheese frostings, and easy baking steps for every cozy fall craving.

1. No-Bake Layered Pumpkin Pie Cheesecake Bars

Ingredients: 2 cups graham cracker crumbs, 1/2 cup melted butter, 16 oz cream cheese (softened), 1 can (15 oz) pumpkin puree, 1 cup powdered sugar, 1.5 tsp pumpkin pie spice, 8 oz whipped topping (Cool Whip).

Step-by-Step Instructions:

1. Combine graham cracker crumbs and melted butter in a bowl; press firmly into the bottom of an 8×8-inch pan lined with parchment paper.
2. In a large bowl, beat softened cream cheese and powdered sugar together until smooth.
3. Add pumpkin puree and pumpkin pie spice to the cream cheese, beating until fully mixed.
4. Fold in half of the whipped topping until creamy, then spread filling evenly over the graham cracker crust.
5. Spread remaining whipped topping over the surface, cover, and chill in the refrigerator for at least 4 hours before slicing.

2. Old-Fashioned Soft Pumpkin Chocolate Chip Cookies

Ingredients: 1 cup pumpkin puree, 1 cup white sugar, 1/2 cup vegetable oil, 1 egg, 2 cups all-purpose flour, 2 tsp baking powder, 2 tsp ground cinnamon, 1 tsp pumpkin pie spice, 1/2 tsp salt, 1 tsp baking soda dissolved in 1 tbsp milk, 1 cup semi-sweet chocolate chips.

Step-by-Step Instructions:

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Combine pumpkin puree, sugar, vegetable oil, and egg in a bowl; beat until smooth.
3. Whisk flour, baking powder, cinnamon, pumpkin pie spice, and salt together; stir into pumpkin mixture.
4. Stir dissolved baking soda/milk mixture into batter, then fold in chocolate chips.
5. Drop spoonfuls of batter onto baking sheets and bake for 10–12 minutes until tops spring back.

3. Copycat Starbucks Pumpkin Cream Cheese Muffins

Ingredients: 1.5 cups flour, 1 tsp baking soda, 1 tsp pumpkin pie spice, 1/2 tsp salt, 1 cup pumpkin puree, 1/2 cup sugar, 1/2 cup brown sugar, 1/2 cup oil, 2 eggs. Filling: 4 oz cream cheese, 1/4 cup powdered sugar, 1 tsp vanilla. Pepitas for topping.

Step-by-Step Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Whisk flour, baking soda, pumpkin pie spice, and salt in one bowl.
3. In another bowl, beat pumpkin puree, white sugar, brown sugar, oil, and eggs; combine wet and dry ingredients.
4. Beat cream cheese, powdered sugar, and vanilla together until smooth to make filling.
5. Divide pumpkin batter into muffin cups, make a small well in the center of each, pipe cream cheese filling into wells, sprinkle with pepitas, and bake for 20–22 minutes.

4. Easy 5-Ingredient Pumpkin Dump Cake

Ingredients: 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 3 eggs, 1 cup brown sugar, 1 tbsp pumpkin pie spice, 1 box yellow cake mix, 3/4 cup cold butter (sliced into thin squares).

Step-by-Step Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Whisk pumpkin puree, evaporated milk, eggs, brown sugar, and pumpkin pie spice in a bowl until smooth.
3. Pour the liquid pumpkin mixture into the prepared baking dish.
4. Sprinkle dry yellow cake mix evenly across the top of the pumpkin mixture (do not stir).
5. Cover cake mix completely with thin butter slices and bake for 50–55 minutes until golden brown and set.

5. Classic Melt-In-Your-Mouth Pumpkin Roll with Cream Cheese

Ingredients: Cake: 3/4 cup flour, 1/2 tsp baking soda, 1 tsp cinnamon, 1 tsp pumpkin pie spice, 3 eggs, 1 cup sugar, 2/3 cup pumpkin. Filling: 8 oz cream cheese, 1 cup powdered sugar, 6 tbsp butter, 1 tsp vanilla.

Step-by-Step Instructions:

1. Preheat oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper; grease lightly.
2. Beat eggs and sugar until thick, then mix in pumpkin puree, flour, baking soda, cinnamon, and pumpkin pie spice.
3. Spread batter into pan, bake for 13–15 minutes, then turn out onto a tea towel dusted with powdered sugar and roll up while warm; cool completely.
4. Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
5. Unroll cooled cake, spread cream cheese filling evenly across surface, reroll tightly, and refrigerate for 1 hour before slicing.

6. Gooey Pumpkin Spice Cinnamon Rolls with Cream Cheese Icing

Ingredients: Dough: 1 packet yeast, 1/4 cup warm water, 1/2 cup warm milk, 1/2 cup pumpkin puree, 1/3 cup melted butter, 1/4 cup sugar, 3.5 cups flour, 1 tsp pumpkin pie spice. Filling: 1/2 cup butter, 1/2 cup brown sugar, 1 tbsp cinnamon. Icing: 4 oz cream cheese, 1 cup powdered sugar, 2 tbsp milk.

Step-by-Step Instructions:

1. Combine yeast, warm water, and 1 tsp sugar; let bloom for 5 minutes.
2. Mix milk, pumpkin puree, melted butter, sugar, pumpkin pie spice, bloomed yeast, and flour to form dough; knead for 5 minutes and let rise until doubled (1 hour).
3. Roll dough into a 12×18-inch rectangle, spread with butter, and sprinkle with brown sugar and cinnamon.
4. Roll into a log, slice into 12 rolls, place in a greased 9×13 pan, and let rise 30 minutes.
5. Bake at 350°F (175°C) for 25 minutes; beat cream cheese icing ingredients together and spread over warm rolls.

7. Healthy Gluten-Free Oat Flour Pumpkin Blondies

Ingredients: 1.5 cups certified gluten-free oat flour, 1/2 cup pumpkin puree, 1/2 cup almond butter, 1/3 cup pure maple syrup, 1 tsp vanilla, 1 tsp pumpkin pie spice, 1/2 tsp baking soda, 1/2 cup dark chocolate chips.

Step-by-Step Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Whisk pumpkin puree, almond butter, maple syrup, and vanilla extract together until smooth.
3. Stir in oat flour, pumpkin pie spice, and baking soda until a thick batter forms.
4. Fold in dark chocolate chips and spread batter evenly into the prepared pan.
5. Bake for 22–25 minutes until edges are golden; cool completely before slicing into squares.

8. Cozy Cast Iron Skillet Pumpkin Spice Cobbler

Ingredients: Batter: 1 cup flour, 1 cup sugar, 2 tsp baking powder, 1 tsp pumpkin pie spice, 1/2 cup milk, 1/2 cup pumpkin puree, 1/4 cup melted butter. Topping: 1/2 cup sugar, 1/2 cup brown sugar, 1.5 cups boiling water.

Step-by-Step Instructions:

1. Preheat oven to 350°F (175°C) and melt butter inside a 10-inch cast iron skillet.
2. Whisk flour, sugar, baking powder, and pumpkin pie spice in a bowl, then stir in milk and pumpkin puree to make batter.
3. Pour batter directly into the hot skillet over melted butter (do not stir).
4. Mix white sugar and brown sugar together; sprinkle evenly over raw batter.
5. Carefully pour boiling water over the top layer (do not stir) and bake for 40–45 minutes until bubbling.

9. Ultra-Creamy Pumpkin Pie Pudding Jars

Ingredients: 1 can (15 oz) pumpkin puree, 1 box (3.4 oz) instant vanilla pudding mix, 1 cup cold milk, 1 tsp pumpkin pie spice, 1/2 tsp cinnamon, 8 oz whipped cream, 1 cup crushed gingersnap cookies.

Step-by-Step Instructions:

1. Whisk instant vanilla pudding mix and cold milk together in a bowl for 2 minutes until thickened.
2. Add pumpkin puree, pumpkin pie spice, and cinnamon to the pudding mixture, beating until combined.
3. Fold in half of the whipped cream until fluffy.
4. Layer crushed gingersnap cookies into the bottom of 4 small glass jars.
5. Pipe or spoon pumpkin pudding over cookies and top with remaining whipped cream before serving chilled.

10. Soft Pumpkin Snickerdoodle Cookies

Ingredients: 1/2 cup butter (softened), 1/2 cup white sugar, 1/2 cup brown sugar, 1/3 cup pumpkin puree, 1 egg yolk, 1 tsp vanilla, 1.5 cups flour, 1 tsp cornstarch, 1/2 tsp baking soda, 1 tsp pumpkin pie spice. Coating: 3 tbsp sugar, 1 tsp cinnamon.

Step-by-Step Instructions:

1. Cream butter, white sugar, and brown sugar together until light and fluffy.
2. Beat in pumpkin puree, egg yolk, and vanilla extract.
3. Whisk flour, cornstarch, baking soda, and pumpkin pie spice; blend into wet mixture and chill dough for 30 minutes.
4. Mix coating sugar and cinnamon in a small bowl; roll dough into 1-inch balls and coat in cinnamon sugar.
5. Place on parchment-lined sheets and bake at 350°F (175°C) for 10–12 minutes.

11. Rich Fudgy Pumpkin Layered Brownies

Ingredients: Brownie layer: 1/2 cup melted butter, 1 cup sugar, 2 eggs, 1/3 cup cocoa powder, 1/2 cup flour, 1/2 tsp baking powder. Pumpkin swirl: 4 oz cream cheese, 1/3 cup pumpkin puree, 1 egg yolk, 2 tbsp sugar, 1/2 tsp pumpkin pie spice.

Step-by-Step Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch dish with parchment paper.
2. Whisk melted butter, sugar, eggs, cocoa powder, flour, and baking powder together to make brownie batter.
3. Beat cream cheese, pumpkin puree, egg yolk, sugar, and pumpkin pie spice until smooth to make pumpkin mixture.
4. Pour brownie batter into pan, reserving 3 tablespoons; dollop pumpkin mixture and remaining brownie batter over top.
5. Swirl with a knife and bake for 30–35 minutes until fudgy.

12. Creamy Pumpkin Spice Caramel Bread Pudding

Ingredients: 6 cups cubed brioche bread, 4 eggs, 1.5 cups whole milk, 1/2 cup heavy cream, 1/2 cup pumpkin puree, 1/2 cup brown sugar, 1 tbsp pumpkin pie spice, 1 tsp vanilla, 1/2 cup salted caramel sauce.

Step-by-Step Instructions:

1. Place cubed brioche bread in a greased 9×13-inch baking dish.
2. Whisk eggs, milk, heavy cream, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla together.
3. Pour custard mixture over bread cubes, pressing bread down to soak up liquid for 15 minutes.
4. Drizzle half of the salted caramel sauce over the soaked bread mixture.
5. Bake at 350°F (175°C) for 40–45 minutes until set; drizzle remaining caramel over warm pudding.

13. Easy Sheet Pan Pumpkin Bars with Cream Cheese Frosting

Ingredients: Bars: 4 eggs, 1.5 cups sugar, 1 cup vegetable oil, 1 can (15 oz) pumpkin, 2 cups flour, 2 tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, 1/2 tsp salt. Frosting: 8 oz cream cheese, 1/2 cup butter, 4 cups powdered sugar, 1 tsp vanilla.

Step-by-Step Instructions:

1. Preheat oven to 350°F (175°C) and grease a 10×15-inch rimmed sheet pan.
2. Beat eggs, sugar, oil, and pumpkin puree in a bowl until combined.
3. Whisk flour, baking powder, baking soda, cinnamon, and salt; stir into wet mixture.
4. Spread batter into sheet pan and bake for 20–25 minutes until a toothpick inserted comes out clean; cool completely.
5. Beat cream cheese, butter, powdered sugar, and vanilla together until fluffy, then spread over cooled sheet pan bars.

14. Healthy High-Protein Pumpkin Spice Mousse

Ingredients: 1 cup plain Greek yogurt, 1/2 cup pumpkin puree, 1 scoop vanilla protein powder, 2 tbsp maple syrup or honey, 1 tsp pumpkin pie spice, 1/2 tsp cinnamon.

Step-by-Step Instructions:

1. Add plain Greek yogurt and pumpkin puree into a food processor or bowl.
2. Whisk in vanilla protein powder, maple syrup, pumpkin pie spice, and cinnamon.
3. Whip on high speed for 1–2 minutes until mixture becomes light and airy.
4. Spoon into 2 dessert bowls or glasses.
5. Chill in the refrigerator for 15 minutes before serving with a light sprinkle of cinnamon.

15. Crispy Cinnamon Sugar Pumpkin Churro Bites

Ingredients: 1 cup canned pumpkin puree, 1/4 cup sugar, 1 tsp pumpkin pie spice, 1 sheet puff pastry (thawed), 3 tbsp melted butter. Coating: 1/2 cup sugar, 1 tbsp ground cinnamon.

Step-by-Step Instructions:

1. Unroll puff pastry sheet and cut into 1-inch squares.
2. Mix pumpkin puree, 1/4 cup sugar, and pumpkin pie spice in a small dish.
3. Spread pumpkin mixture over half of the squares and sandwich with remaining pastry squares, pinching edges closed.
4. Place churro bites in an air fryer basket, brush with melted butter, and air fry at 375°F (190°C) for 8–10 minutes until puffed and golden.
5. Roll warm bites immediately in cinnamon-sugar coating mix and serve warm with cream cheese dip.