9 Pumpkin Puree Desserts That Are Made for Cozy Fall Baking

When the first cans of pumpkin puree start appearing in the pantry, it’s tempting to reach for the same old pumpkin pie recipe.

But that familiar orange puree can do so much more than fill a pie crust. Stir it into cheesecake batter, fold it into fluffy mousse, swirl it through blondies, or use it to turn ordinary cinnamon rolls into something wonderfully autumnal.

The best part? You don’t need complicated ingredients or advanced baking skills to make these desserts happen.

Whether you’re craving something rich and creamy, warm and comforting, or quick enough for a weeknight treat, these nine pumpkin puree desserts offer plenty of reasons to keep a can or two on hand.

1. Creamy Pumpkin Cheesecake

Pumpkin cheesecake has everything you want from a fall dessert: a buttery crust, velvety filling, warm spices, and a richness that makes every slice feel like a special occasion.

Pumpkin puree also gives the cheesecake a beautiful golden-orange color without overpowering the tangy cream cheese.

Top it with a cloud of whipped cream and a sprinkle of cinnamon, or add chopped toasted pecans for a little crunch.

Ingredients

For the crust

• 2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• Pinch of salt

For the filling

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

For topping

• Whipped cream
• Chopped toasted pecans, optional
• Ground cinnamon

Instructions

1. Heat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper.
2. Combine the graham cracker crumbs, melted butter, brown sugar, cinnamon, and salt. Press firmly into the bottom of the pan.
3. Beat the cream cheese and sugar until smooth. Add the pumpkin puree, eggs, vanilla, pumpkin pie spice, cinnamon, and salt. Mix just until combined.
4. Pour the filling over the crust and smooth the top.
5. Bake for about 55 to 65 minutes, until the edges are set and the center still has a slight wobble.
6. Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour.
7. Refrigerate for at least 4 hours, preferably overnight.
8. Serve with whipped cream, cinnamon, and pecans.

Tip: Don’t overmix the filling after adding the eggs. Less air means a smoother cheesecake with fewer cracks.

2. Pumpkin Spice Blondies

If brownies are your favorite fall bake, give their golden cousin a seasonal makeover.

These pumpkin blondies are soft and chewy with brown sugar, pumpkin puree, cinnamon, and pumpkin spice throughout. Add white chocolate chips for extra sweetness or pecans for a buttery crunch.

They’re also wonderfully portable, making them a great choice for bake sales, potlucks, and lunchbox treats.

Ingredients

• 1 cup unsalted butter, melted
• 1 1/4 cups brown sugar
• 1/2 cup granulated sugar
• 1 cup pumpkin puree
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1/2 cup chopped pecans, optional

Instructions

1. Heat the oven to 350°F. Grease and line a 9-by-13-inch baking pan with parchment paper.
2. Whisk together the melted butter, brown sugar, and granulated sugar.
3. Add the pumpkin puree, eggs, and vanilla and whisk until smooth.
4. In another bowl, combine the flour, baking powder, pumpkin pie spice, cinnamon, and salt.
5. Gradually stir the dry ingredients into the pumpkin mixture.
6. Fold in the white chocolate chips and pecans, if using.
7. Spread the batter evenly into the prepared pan.
8. Bake for 25 to 30 minutes, or until the center is set and a toothpick comes out with a few moist crumbs.
9. Cool completely before slicing.

Tip: Let the blondies cool before cutting them. They’ll become firmer and chewier as they reach room temperature.

3. Pumpkin Cinnamon Rolls

Cinnamon rolls already make the kitchen smell incredible. Add pumpkin puree and a generous dose of autumn spices, and you’ve got a breakfast-dessert hybrid that’s nearly impossible to resist.

Pumpkin gives the dough a tender texture and gorgeous color, while a maple cream-cheese glaze brings everything together.

Ingredients

For the dough

• 3 1/2 cups all-purpose flour
• 2 1/4 teaspoons instant yeast
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1/2 cup pumpkin puree
• 1/2 cup warm milk
• 1 large egg
• 4 tablespoons unsalted butter, melted
• 1 teaspoon pumpkin pie spice

For the filling

• 4 tablespoons softened butter
• 3/4 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice

For the glaze

• 4 ounces cream cheese, softened
• 2 tablespoons maple syrup
• 1/2 cup powdered sugar
• 1 to 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

1. Combine the flour, yeast, sugar, salt, and pumpkin pie spice.
2. Add the pumpkin puree, warm milk, egg, and melted butter. Mix until a soft dough forms.
3. Knead for about 6 to 8 minutes, until smooth and elastic.
4. Place the dough in a lightly greased bowl, cover, and let rise for about 1 hour.
5. Roll the dough into a rectangle approximately 12 by 18 inches.
6. Spread with softened butter. Sprinkle evenly with brown sugar, cinnamon, and pumpkin pie spice.
7. Roll tightly from the long side and cut into 12 pieces.
8. Arrange in a greased 9-by-13-inch baking dish. Cover and let rise for another 30 to 45 minutes.
9. Bake at 350°F for 25 to 30 minutes, until golden.
10. Beat the cream cheese, maple syrup, powdered sugar, milk, and vanilla until smooth.
11. Spread the glaze over the warm rolls and serve.

Tip: For an especially gooey center, don’t overbake. The rolls should be lightly golden rather than deeply browned.

4. Pumpkin Chocolate Chip Cookies

Pumpkin and chocolate make a surprisingly perfect pairing.

These cookies are soft, tender, and warmly spiced, with chocolate chips tucked into nearly every bite. Unlike crisp-edged chocolate chip cookies, pumpkin cookies have a more cake-like texture that makes them especially good with a mug of coffee or hot cider.

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips

Instructions

1. Heat the oven to 350°F and line two baking sheets with parchment paper.
2. Beat the butter, brown sugar, and granulated sugar until creamy.
3. Add the pumpkin puree, egg yolk, and vanilla.
4. Whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt.
5. Gradually add the dry ingredients to the wet ingredients.
6. Fold in the chocolate chips.
7. Scoop rounded tablespoons of dough onto the prepared baking sheets.
8. Bake for 10 to 12 minutes, until the edges are set.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a rack.

Tip: For bakery-style cookies, press a few extra chocolate chips onto the tops immediately after they come out of the oven.

5. Pumpkin Mousse

After all those rich baked desserts, a spoonful of pumpkin mousse feels wonderfully light.

This creamy dessert combines pumpkin puree with cream cheese, whipped cream, maple syrup, and warm spices. Serve it in small glasses for an elegant presentation that requires surprisingly little effort.

Ingredients

• 1 cup pumpkin puree
• 4 ounces cream cheese, softened
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Pinch of salt

Instructions

1. Beat the cream cheese until smooth.
2. Add the pumpkin puree, maple syrup, vanilla, cinnamon, pumpkin pie spice, and salt. Beat until creamy.
3. In a separate bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
4. Gently fold the whipped cream into the pumpkin mixture.
5. Spoon or pipe the mousse into small serving glasses.
6. Refrigerate for at least 2 hours.
7. Garnish with whipped cream and a sprinkle of cinnamon before serving.

Tip: Pipe the mousse into clear glasses for a simple dessert that looks much more elaborate than it actually is.

6. Pumpkin Bread Pudding With Maple Sauce

Bread pudding is one of those desserts that turns humble ingredients into something deeply comforting.

For this version, cubes of brioche or challah soak in a pumpkin-spiced custard before baking until the top is golden and the center is soft. A warm maple sauce makes it even better.

Ingredients

For the pudding

• 6 cups cubed brioche or challah
• 1 cup pumpkin puree
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

For the maple sauce

• 1/2 cup maple syrup
• 2 tablespoons butter
• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Heat the oven to 350°F and grease a 9-by-13-inch baking dish.
2. Spread the bread cubes evenly in the dish.
3. Whisk together the pumpkin puree, milk, cream, brown sugar, eggs, vanilla, cinnamon, pumpkin pie spice, and salt.
4. Pour the custard evenly over the bread. Press the bread down gently so it absorbs the mixture.
5. Let stand for 15 minutes.
6. Bake for 40 to 50 minutes, until the center is set and the top is golden.
7. While it bakes, combine the maple syrup, butter, cream, vanilla, and salt in a small saucepan.
8. Warm over medium-low heat until smooth.
9. Serve the bread pudding warm with maple sauce spooned over the top.

Tip: Slightly stale bread works beautifully here because it absorbs more of the pumpkin custard without becoming overly mushy.

7. Pumpkin Whoopie Pies

Want a pumpkin dessert that feels a little more playful? Make whoopie pies.

Soft, cake-like pumpkin cookies sandwich a sweet-tangy cream-cheese filling. They’re easy to portion, easy to transport, and irresistibly cute when arranged on a platter.

Ingredients

For the cakes

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup softened butter
• 1 cup brown sugar
• 1 large egg
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract

For the filling

• 4 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Heat the oven to 350°F and line baking sheets with parchment paper.
2. Whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
3. Beat the butter and brown sugar until fluffy.
4. Add the egg, pumpkin puree, and vanilla and mix well.
5. Gradually add the dry ingredients.
6. Drop rounded tablespoons of batter onto the baking sheets, leaving space between each.
7. Bake for 10 to 12 minutes, until the cakes spring back when lightly touched.
8. Cool completely.
9. Beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla.
10. Spread or pipe the filling onto the flat side of half the cakes.
11. Top with the remaining cakes and gently press together.

Tip: Use a cookie scoop to make every pumpkin cake round the same size. It makes assembling the sandwiches much easier.

8. Pumpkin Tiramisu

Pumpkin tiramisu is the dessert to make when you want to surprise everyone at the table.

Espresso-soaked ladyfingers meet a creamy pumpkin mascarpone layer, creating a dessert that’s rich, lightly spiced, and wonderfully balanced by the bitterness of coffee.

It’s also a great make-ahead option because the flavors become even more harmonious after a few hours in the refrigerator.

Ingredients

• 1 cup pumpkin puree
• 8 ounces mascarpone cheese
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1 cup heavy whipping cream
• 1 1/2 cups strong brewed coffee or espresso, cooled
• 2 tablespoons maple syrup
• 24 ladyfinger cookies
• Unsweetened cocoa powder, for dusting

Instructions

1. Beat the mascarpone, pumpkin puree, powdered sugar, vanilla, cinnamon, and pumpkin pie spice until smooth.
2. Whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the pumpkin mascarpone mixture.
4. Stir the maple syrup into the cooled coffee.
5. Quickly dip each ladyfinger into the coffee mixture. Don’t soak them for too long or they may become mushy.
6. Arrange a layer of ladyfingers in an 8-by-8-inch dish.
7. Spread half of the pumpkin mascarpone mixture over the cookies.
8. Repeat with another layer of dipped ladyfingers and the remaining pumpkin mixture.
9. Cover and refrigerate for at least 4 hours, preferably overnight.
10. Dust with cocoa powder just before serving.

Tip: For individual servings, layer the tiramisu in small glasses. The visible layers make an especially beautiful presentation.

9. Pumpkin Panna Cotta

For the most elegant dessert on the list, turn pumpkin puree into a silky panna cotta.

This no-fuss dessert has a delicate custard texture and just enough pumpkin spice to make it unmistakably autumnal. A drizzle of caramel and a few toasted pumpkin seeds provide the perfect finishing touch.

Ingredients

• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup pumpkin puree
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• Pinch of salt
• 2 1/4 teaspoons unflavored powdered gelatin
• 3 tablespoons cold water

Instructions

1. Sprinkle the gelatin over the cold water in a small bowl. Let it sit for about 5 minutes.
2. Combine the cream, milk, pumpkin puree, sugar, vanilla, cinnamon, pumpkin pie spice, and salt in a saucepan.
3. Warm over medium heat until steaming, but don’t let the mixture boil.
4. Remove from the heat and whisk in the softened gelatin until completely dissolved.
5. Pour into six small ramekins or serving glasses.
6. Refrigerate for at least 4 hours, until firmly set.
7. Serve with caramel sauce and toasted pumpkin seeds.

Tip: If you’re serving the panna cotta in glasses, there’s no need to unmold it. This makes the dessert especially easy to prepare ahead of time.

Pumpkin Puree Dessert Tips

A few simple tricks can make all nine of these desserts even better.

Use plain pumpkin puree. Make sure you’re buying pure pumpkin rather than canned pumpkin pie filling, which already contains sugar and spices.

Measure pumpkin carefully. Pumpkin puree contains quite a bit of moisture, so adding extra can change the texture of baked goods.

Don’t forget the spices. Cinnamon is wonderful on its own, but pumpkin puree becomes much more interesting with complementary spices such as ginger, nutmeg, and cloves.

Save leftovers properly. Desserts containing cream cheese, mascarpone, whipped cream, or custard should be refrigerated. Baked cookies and blondies can generally be stored in an airtight container at room temperature for several days.

Think beyond the recipe. A simple dessert can look spectacular with the right finishing touches. Try toasted pecans, pepitas, whipped cream, caramel sauce, chocolate shavings, or a light dusting of cinnamon.

Which Pumpkin Dessert Will You Make First

Pumpkin puree doesn’t have to mean making the same pie every fall.

A creamy cheesecake brings the classic flavors, blondies and cookies keep things easy, cinnamon rolls deliver maximum comfort, and desserts like pumpkin tiramisu and panna cotta offer something a little unexpected.

So grab a can of pumpkin puree, choose your favorite, and let the fall baking begin.