25 Pumpkin Desserts to Get You in the Fall Mood

Instead of slathering cream cheese or butter on your muffins, try these that come with a ribbon of cream cheese baked right inside. They come out moist, slightly crumbly and perfect for a decadent breakfast or afternoon snack with a cup of tea or coffee. Instead of pumpkin puree and pie spice, pumpkin pie filling also works.

Filling a small pumpkin with Thai-style coconut custard makes a beautiful and unique alternative to the standard pie for Thanksgiving or any family get-together. It carries a lower calorie count than traditional custard and tastes great with a splash of maple syrup and a cup of Joe.

This caramel-laced custard dessert makes use of leftover pumpkin bread, so turn to this recipe when yours starts to go stale or double your pumpkin bread batch for this luscious second act. You can also use plain brioche, Italian, or French bread, but the flavor will lack some of that pumpkin-y goodness.

For a cake that looks pretty enough to serve guests, but comes together as easily as a sweet bread, try this spiced loaf cake. The butter frosting adds a lovely creaminess, but you can use any icing you like best. Toast some pumpkin seeds to sprinkle on top for extra crunch and a little flare.

This gorgeous rolled pumpkin cake looks like a giant Swiss Roll and one taste will prove why it’s one of our most popular recipes. The cream cheese filling adds a delicious creaminess to the spiced pumpkin cake, and individual slices freeze well for later. Pull out a few when unexpected guests stop by or for an afternoon treat for one.

Cheesecake fans will go crazy for these layered pumpkin cheesecake bars. Use canned or freshly mashed pumpkin, but not pie filling, since you'll spice it up yourself. It calls for a graham cracker crust, but would also taste great with a gingersnap base. And at the end of a holiday meal, these bars taste light and fluffy instead of weighing you down.

With its crunchy caramelized top, this individual pumpkin creme brûlée looks as great as they taste. You can make the custard a day or two in advance—just pull them out of the fridge and caramelize the topping just before serving. A kitchen torch works best, but if you don’t have one, you can brown them under your broiler. Just watch carefully so they don’t burn.

Try a creamy rich baked pudding as a softer and more unique alternative to the ubiquitous pumpkin pie. It tastes very similar, just without the crust. Serve with a dollop of fresh whipped cream and a sprinkle of cinnamon sugar on top. You can also make them in individual bowls or ramekins, for even easier serving.

It hardly gets easier than these delightfully rich pumpkin brownies with a swirl of cream cheese for added oomph. They have all the flavor of pumpkin pie, but in a convenient brownie package. Try these for a simple dessert or to bring as a potluck or bake sale contribution.

Maple glaze adds an autumnal element to this moist and simple pumpkin pound cake. Baking it in a Bundt pan gives it a beautiful shape that’s perfect for drizzling with the glaze, but you can also just dust it with powdered sugar or even leave it plain. The glaze comes together either with or without cooking, and we’ve included directions for both.

Try these soft pumpkin cookies for a fall lunchbox treat. The icing adds a delicious sweetness to the lightly spiced cookies, but they can also get dusted with powdered sugar or left plain. It takes just a few extra minutes to make browned butter for the icing, which lends a nice, nutty flavor. Regular butter works too, if you’re short on time.

Pumpkin cupcakes make a delicious contribution to a classroom Halloween party or bake sale, or for a kid-friendly fall event. Chopped walnuts or pecans add a little extra texture, and a caramel frosting would taste great alongside the ginger, cinnamon, and nutmeg-spiced cake base. Let the kids help for a fun afternoon activity.

Starting with a boxed cake mix makes this cake recipe one of the easiest around. Whip it up after work for a weekday dessert or try your hand at baking this one, if you don’t spend much time in the kitchen. The broiled coconut topping stands in for icing, adding a tropical note and a nice chewy texture.

Pumpkin gives this chewy chocolate cake a wonderful moist texture and frosting it with orange icing makes it the perfect choice for a Halloween party. At other times of year, it works great with any icing, or a dusting of powdered sugar on top. This recipe bakes in a Bundt pan, but you can adapt it to other shapes if you don’t have one.

For a lighter, fluffier alternative to cakes or pie, this easy pumpkin mousse works perfectly. It requires just a few ingredients you may already have on hand, especially if you keep pumpkin puree in the pantry. The base does need to chill for at least an hour before whipping, so plan accordingly.

A classic snack throughout New England, whoopie pies can come in a whole bunch of flavors and fillings. Pumpkin makes sense for fall and can help use up that can of pumpkin puree lingering in the cupboard. Wrap tightly in plastic wrap to keep them fresh, if storing.

Spiced with a combination of ginger and cinnamon, a fluffy cream cheese frosting complements this tender pumpkin cake. Chopped pecans add nutty flavor and a bit of crunch, but you can omit them if you don’t care for nuts. A layer cake looks impressive on the dessert table, but this recipe also works as a Bundt or sheet cake.

Starting with a spiced cinnamon graham cracker crust and topped with a double layer of pumpkin filling, this cheesecake tastes much more complicated than reality. Allow at least four hours of chilling before serving, since it needs to set up for some time in the fridge.

These delicious pumpkin bars rest on a pecan and oat shortbread crust, then get topped with a creamy pumpkin custard filling and a cream cheese frosting. Pecans add a little crunch, but you can also substitute walnuts if you prefer or omit the nuts altogether.

A crumbly brown sugar streusel topping gives those easy pumpkin bars lots of flavor and crunch. Use pumpkin puree in these bars, not pumpkin pie filling. If you don’t have pumpkin pie spice on hand, this recipe includes instructions on making your own.

Can’t decide between pumpkin and pecan pie? Have you pie and eat it too, with this recipe that combines both into one delicious package. Either make your own crust or use a refrigerated version to make this sweet, nutty holiday dessert even easier.

Bulgarian banitza traditionally appear as flaky phyllo dough wrapped around either a sweet or cheese-based filling. Pumpkin tastes deliciously seasonal in this recipe, but you can also use apple, walnut, or other fruits. Serve it with a cup of strong Turkish coffee for the most traditional preparation.

Instead of a classic custard pumpkin pie, combine cream cheese and pumpkin butter for a twist on the theme. It tastes great in a graham cracker crust, a ginger snap crust, or a prepared cookie crust for a simple and speedy no-bake pie that even beginning bakers can master.

Mexican cajeta, or goat milk caramel, gives this cheesecake dessert a lovely sticky sweetness when combined with cream cheese and pumpkin. The texture comes out a little less dense than traditional cheesecake and you can also use dulce de Leche if you have a hard time finding cajeta.

To serve a crowd, look no further than this easy cake that’s chock full of spiced pumpkin flavor. Browned butter cream cheese frosting gives it a nutty sweetness that really makes it, so take the extra few minutes to complete that step. The cake comes out both rich and moist, and also works with butternut squash or other winter squash puree.