9 Easy Pumpkin Recipes To Try This Fall

easy pumpkin recipes

Are you looking for some easy pumpkin recipes to try out this fall? There are many good pumpkin recipes out there. But, some recipes are complicated, which can make them intimidating. If you’re a new cook or simply want something easy, here are the best easy pumpkin recipes you can try.

Easy Pumpkin Recipes

Pumpkin dishes are perfect for every occasion, whether you’re hosting an autumn block party or family dinner. These easy pumpkin recipes are delicious and will wow your loved ones!


1. Butterscotch Pumpkin Mousse

Butterscotch Pumpkin Mousse is one of the best pumpkin recipes for desserts you can try. You don’t need to be an expert at cooking or baking to make them.


  • 1.5 cups cold, fat-free milk
  • 1/2 cup canned pumpkin
  • 1/4 tsp. ground allspice
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1 cup fat-free whipped topping, divided
  • (Optional) coarse sugar


  1. Whisk pudding mix and milk in a large bowl for 2 minutes
  2. Let the mixture stand for 2 minutes
  3. Combine the cinnamon, allspice, ginger, and pumpkin and fold them into the pudding
  4. Fold in 1/2 cup whipped topping
  5. Transfer to separate serving dishes
  6. Refrigerate until serving
  7. Garnish with whipped topping and sprinkle with coarse sugar


2. Cranberry Pumpkin Muffins

These easy pumpkin muffins are a delectable treat for you and the entire family. They combine different flavors to make something utterly unique.


  • 2 large eggs
  • 1 tsp. baking soda
  • 2-1/4 cups all-purpose flour
  • 1 cup canned pumpkin
  • 1/2 tsp. salt
  • 1 tsp. pumpkin pie spice
  • 2 cups sugar
  • 1/2 cup canola oil
  • 1 cup fresh or frozen cranberries, chopped


  1. Preheat the oven to 400°
  2. Mix the baking soda, flour, salt, and pumpkin pie spice in a bowl
  3. Beat the sugar and eggs in a separate bowl
  4. Add the oil and pumpkin to the beaten eggs and mix well
  5. Stir the mixture into the dry ingredients until they moisten
  6. Fold the cranberries in
  7. Fill paper-lined muffin cups three-fourths of the way
  8. Bake in the oven for 18 to 22 minutes
  9. Cool for 5 minutes
  10. Move the muffins to wire racks


3. Gingersnap Pumpkin Pie

This easy pumpkin pie recipe brings out a fantastic flavor from all its ingredients. It’s an unconventional mix of ingredients you wouldn’t have thought worked together — but they do.


  • 4 ounces cream cheese, softened
  • 2 packages of 3.4-ounce instant butterscotch pudding mix
  • 1.5 cups finely crushed gingersnaps
  • 1/4 tsp. ground cinnamon
  • 1 tbsp. sugar
  • 1/2 tsp. vanilla extract
  • 1/4 cup butter, melted
  • 1.5 cups whipped topping
  • 1/2 tsp. pumpkin pie spice
  • 1 cup cold 2% milk
  • 1/2 cup canned pumpkin
  • (Optional) additional whipped topping


  1. Preheat the oven to 375°
  2. Combine the butter and cookie crumbs in a small bowl
  3. Take an ungreased 9-inch pie plate and press the crumbs onto the bottom and up areas
  4. Bake the crust for 8-10 minutes
  5. Cool on a wire rack
  6. Beat the sugar and cream cheese in a small bowl until smooth
  7. Fold the whipped topping into the cream cheese mixture
  8. Spread the mixture over the crust
  9. Beat the pudding mixes and milk for 1 minute
  10. Stir the pie spice, pumpkin, cinnamon, and vanilla extract into the beaten mixture
  11. Spread over the cream cheese layer
  12. Cover and refrigerate overnight
  13. Garnish with additional whipped topping


4. No-Bake Pumpkin Cheesecake

This easy pumpkin cheesecake can impress guests without taking too much time. It’s thick, creamy, and delicious.


  • 1 cup crushed graham crackers
  • 8 ounces of cream cheese, softened (1 block)
  • 14 ounces of sweetened condensed milk (1 can)
  • 15 ounces of canned pumpkin puree (1 can)
  • 1 tsp. pumpkin pie spice


  1. Beat the cream cheese using a hand mixer until fluffy and light
  2. Combine the sweetened condensed milk with the cream cheese and mix
  3. Mix the crushed graham crackers and 2 tablespoons of the cream cheese mixture in a separate bowl
  4. Distribute the mixture into 4 glass jars
  5. Press the crumbs using a spoon to the jar’s base to create a crust
  6. Stir in the pie spice and pumpkin puree into the leftover cream cheese mixture
  7. Divide the mixture among the jars
  8. Refrigerate the jars for at least 2 hours
  9. Garnish with crushed graham crackers and a mint leaf
  10. Serve chilled


5. Pumpkin Cornbread

Eager for a pumpkin bread recipe? This cornbread is made with delicious pumpkins. It’s the perfect side to turkey, chicken, pork chops, or even soup!


  • For the Cornbread
    • 1/2 tsp. salt
    • 1 tsp. baking powder
    • 2 large eggs
    • 1/2 tsp. ground cinnamon
    • 1 cup all-purpose flour
    • 1 cup cornmeal
    • 1/4 tsp. nutmeg
    • 1/2 tsp. ground ginger
    • 1/4 tsp. ground cloves
    • 1/4 cup unsalted butter, melted
    • 1/2 cup sour cream
    • 1 cup canned pumpkin
    • 1/2 tsp. baking soda
    • 1/2 cup packed light brown sugar
  • For the Whipped Cinnamon Honey Butter
    • 1/2 cup salted butter
    • 1/3 cup honey
    • 1 tsp. ground cinnamon
    • 1/4 cup powdered sugar


  1. Preheat the oven to 375°
  2. Use non-stick cooking spray to prepare an 8×8-inch baking dish
  3. For the Cornbread
    1. Whisk cornmeal, flour, ginger, cinnamon, salt, baking powder, baking soda, cloves, and nutmeg for 20 seconds
    2. Create an opening in the middle of the mixture and set aside
    3. In a separate bowl, add brown sugar and break it with your fingertips
    4. Whisk in the pumpkin and melted butter
    5. Mix in the eggs and sour cream
    6. Pour into the flour mix and fold until no streaks remain
    7. Spread the batter into the pan and create an even layer
    8. Bake the mixture in the oven for 25-30 minutes
    9. Cool them slightly on a wire rack and then cut them into squares
  4. For the Cinnamon Honey Butter
    1. Whip the butter until smooth with a hand mixer
    2. Add the powdered sugar, cinnamon, and honey and mix on low speed
    3. Turn it up to high speed and whip for 2-3 minutes

6. Pumpkin Ice Cream Pie

Canned pumpkin recipes are surprisingly good. This pumpkin ice cream pie is a testament to that, as it looks and tastes like a premium dessert!


  • 3 Heath candy bars, crushed and divided
  • 2 tbsp. sugar
  • 3 cups vanilla ice cream, softened and divided
  • 1 chocolate crumb crust
  • 1/2 cup canned pumpkin
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. ground cinnamon


  1. Combine 2 cups of ice cream with two-thirds of the candy bars
  2. Freeze for 1 hour
  3. In a large bowl, mix the nutmeg, sugar, pumpkin, cinnamon, and leftover ice cream
  4. Spoon over the ice cream layer in the crust
  5. Sprinkle with leftover crushed candy
  6. Cover and freeze for 8 hours
  7. Thaw for 10-15 minutes before serving


7. Pumpkin Pie Smoothies

In need of some healthy pumpkin recipes? Vegetable smoothies are always a good idea. They’re both tasty and nutritious.


  • 1 cup orange juice
  • 1-1/3 cup evaporated milk, chilled
  • 1 can pumpkin, chilled
  • 1/4 tsp. ground cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1/3 cup packed brown sugar
  • 1 small ripe banana, cut into thirds


  • Blend all ingredients until smooth


8. Pumpkin Sausage Soup

There’s nothing like some easy pumpkin soup recipes to satisfy the tastebuds. This dish is great for low-carb diets and will certainly fill the stomach.


  • 2 cups sliced fresh mushrooms
  • 1 pound bulk Italian sausage
  • 4 garlic cloves, minced
  • 2 tsp. Italian seasoning
  • 1 medium onion, finely chopped
  • 2 cups shredded smoked cheddar cheese
  • 1 carton unsalted chicken stock
  • 1/2 tsp. ground cinnamon
  • 1 can pumpkin
  • 1/2 tsp. ground ginger
  • 1 tsp. ground turmeric
  • 1/4 to 1/2 tsp. ground nutmeg
  • 1 tbsp. sugar or sugar substitute
  • 1/3 cup cold water
  • 1/2 cup heavy whipping cream
  • 1/3 cup cornstarch


  1. Cook the mushrooms, sausage, and onions over medium-high heat in a Dutch oven for 8-10 minutes, breaking up the Italian sausage into crumbles
  2. Drain the cooked ingredients
  3. Add garlic and cook for 1 more minute
  4. Introduce sugar, stock, pumpkin, and seasonings; heat them until they boil
  5. Reduce the heat and then cover
  6. Let it simmer for 10 minutes
  7. Stir the cream in
  8. Mix cornstarch and water in a small bowl until they smoothen out
  9. Stir into the pan and bring to a boil
  10. Cook and mix for 1-2 minutes
  11. Add cheese
  12. Cook and stir until the cheese melts


9. Roasted Pumpkin

There’s nothing like roast pumpkin recipes to make you feel like autumn has arrived. This easy recipe is tasty and doesn’t take too much time to cook.


  • 1 small pumpkin
  • 2 tsp. sea salt
  • 1/8 tsp. ground clove
  • 2 tbsp. packed brown sugar
  • 1 tsp. ground cinnamon
  • 2 tbsp. olive oil
  • 1/8 tsp. ground nutmeg


  1. Preheat the oven to 400°
  2. Scoop the seeds and inside of the pumpkins with a large metal spoon and save the seeds for roasting
  3. Cut the pumpkin into 1-inch slices
  4. Place the slices onto a baking sheet
  5. Drizzle the olive oil and rub the oil on either side of the slices
  6. Season the pumpkin with brown sugar, spices, and salt
  7. Roast for 18-20 minutes


Pumpkin Season

With autumn comes lots of pumpkins to use for food and decorations. These easy pumpkin recipes are sure to put those vegetables into good use! What’s more, they aren’t too difficult to make, even for beginner cooks.


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