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These 16 pumpkin dessert ideas are easy and bound to make you feel like celebrating fall. From cakes and cupcakes, to cheesecake and donuts, there’s a scrumptious pumpkin recipe for everyone!
TABLE OF CONTENTS
- The Best Pumpkin Desserts, Just Right for Fall!
- Tips for Working with Pumpkin
- Homemade Puree Is Great, But Remember…
- 16 Pumpkin Recipes You’ll Love
- Pumpkin Spice Latte Poke Cake
- Moist Pumpkin Cupcakes
- Pumpkin Cake with Honey Mascarpone Frosting
- Pumpkin Cupcakes with Caramel Cream Cheese
- Easy Pumpkin Bread
- Easy Pumpkin Pie
- Pumpkin Bundt Cake with Brown Butter Glaze
- Mini Pumpkin Cheesecakes
- Pumpkin Cheesecake
- Pumpkin Donuts
- Double Pumpkin Poke Cake
- Easy Pumpkin Muffins
- Pumpkin S’mores Poke Cake
- Pumpkin Pie Lasagna
- No Bake White Chocolate Pumpkin Mousse Cake
- No-Bake Pumpkin Lush Icebox Cake
The Best Pumpkin Desserts, Just Right for Fall!
It’s official. Fall baking is upon us, bring on alllllll the pumpkin.
There really isn’t a pumpkin recipe I don’t like. Pumpkin just works perfectly with familiar Fall flavors and it adds creaminess and moisture to baked goods. That is probably why I have so many pumpkin recipes on this site.
Are you as pumpkin-obsessed as I am this time of year? Yes? Then do I have a dessert (or 16) for you! These easy pumpkin dessert ideas are all going on my must-make list for the coming weeks.
Tips for Working with Pumpkin
Pumpkin is a versatile ingredient when baking, but here are a few tips to remember.
- Pumpkin puree and pumpkin pie filling are not the same. Pie filling is pre-sweetened and includes spices like cinnamon and nutmeg. It should not be substituted for puree in recipes.
- Pumpkin recipes can take longer to bake. This is because of how much moisture pumpkin adds to recipes. Test for doneness using a toothpick or skewer inserted into the center. It should come out clean or with just a few crumbs on it (no wet batter).
Homemade Puree Is Great, But Remember…
When looking for pumpkin dessert ideas it’s tempting to go all in on the homemade theme by making your puree from scratch. You can do that, but there are some caveats:
- It may be more watery than canned. Be sure to use a fine-mesh sieve, paper towels, or a cheesecloth to remove excess moisture.
- Flavor can vary. Using one pumpkin to make puree may mean it has a milder or stronger flavor than canned. Canned is commercially blended from lots of pumpkins and has more consistent flavor.
- Texture may be less silky. Home food processors aren’t as powerful as commercial ones.
- Select the correct pumpkin. “Sugar” or “pie” pumpkins will have better flavor and texture. Save the larger pumpkins for carving or for decor!