10 Best Pumpkin Recipes That Are Easy To Make
Fall is in the air and that means one thing: pumpkin season! This year, why not try out some of the best pumpkin recipes? Below are ten easy-to-make recipes that will help get you in the mood for autumn. From pumpkin soup to pumpkin bread, there’s something for everyone here. So get your apron on and get cooking!
I have 10 pumpkin recipes that are easy to make all in one post today. I can hardly wait until I finish making some pumpkin cookies today. Mental note, the butter has been softening for three days now on the kitchen counter, I need to make those cookies today! Do you love the smell of pumpkin baking in the oven as much as I do?
This is going to be a really good day and week for that matter, who loves pumpkin cookies as much as I do? My recipe makes what seems like a million cookies, just kidding but I have family coming for Thanksgiving and they will be gone before they go back home. Here’s My favorite cake pan.
I love when I get a new recipe from someone because sometimes I just make the same ones over and over but that’s how I roll. I will confess right here, I love the pumpkin pies that Costco makes. Yep, I sure do!
Everything You Need to Know About Pumpkin Puree
Fall is here, which means it’s time to get cooking with pumpkin! Pumpkin puree is a key ingredient in many seasonal recipes, from pies and cakes to soups and sauces. But what is pumpkin puree, exactly? Simply put, it’s cooked pumpkin that has been mashed into a smooth paste. You can buy canned pumpkin puree at the store, or you can make your own at home.
Fall is the perfect time to stock up on canned puree for your pumpkin desserts. Here’s everything you need to know about pumpkin puree, from choosing the right type of pumpkin to storing it for future use.
What Pumpkins to Use
When it comes to pumpkins, there are two main types that are commonly used for puree: sugar pumpkins and pie pumpkins. Sugar pumpkins are smaller and sweeter than their larger cousins, and they tend to have a thicker flesh that makes them ideal for pureeing. If you can’t find sugar pumpkins at your local grocery store, pie pumpkins will also work well. Just be sure to look for pumpkins that are free of blemishes and have a deep orange color – this indicates that they’re ripe and ready to use.
How to Puree Pumpkins
Once you’ve selected your pumpkin, the next step is to prep it for pureeing. Start by cutting the pumpkin in half and scooping out the seeds and strings. Then, cut the pumpkin into smaller pieces and place them on a baking sheet. Roasting the pumpkin pieces helps to bring out their natural sweetness, so be sure not to skip this step. Simply roast them in a preheated oven until they’re fork-tender, then let them cool before proceeding.
To turn the roasted pumpkin pieces into puree, simply place them in a food processor or blender and blend until smooth. If your blender is having trouble getting the mixture smooth, you can add a bit of water or vegetable broth to help things along.
How to Store Pumpkin Puree
Once you have a thick, creamy puree, transfer it to an airtight container and store it in the fridge for up to one week. You can also freeze pumpkin puree in freezer-safe bags or containers for longer-term storage – just thaw it overnight in the fridge when you’re ready to use it.
Is Pumpkin Puree Healthy?
Pumpkin puree is made from cooked, blended pumpkins. Let’s take a closer look at the nutrition facts. One cup of pumpkin puree contains over 200% of your daily recommended intake of Vitamin A, which is important for vision, immunity, and skin health. Pumpkin puree is also a good source of fiber, potassium, and antioxidants.
So, what does that all mean for your health? Research suggests that consuming foods rich in vitamins, minerals, and antioxidants may help to reduce the risk of chronic diseases like heart disease and cancer. Pumpkin puree may also aid in digestion and weight loss. So if you’re looking for a healthy way to add some sweetness to your recipes this fall, pumpkin puree is a great option.
Overall, pumpkin puree is a healthy ingredient that can be enjoyed in moderation. So go ahead and enjoy your favorite Fall recipes – just be sure to watch your portion sizes!
10 of The Best Pumpkin Recipes
Fall is the perfect time to get creative with pumpkins. From sweet to savory fall flavors, there are endless possibilities when it comes to recipes made with this versatile fruit. Here are 10 of our favorite pumpkin recipes to help you make the most of fall:
1. Pumpkin Banana Chocolate Chip Muffins
These pumpkin banana chocolate chip muffins are the perfect Fall treat. They’re moist, flavorful, and loaded with chocolate chips. Plus, they’re healthy enough to enjoy for breakfast. So, grab a muffin and get ready to cozy up to a warm cup of coffee or a pumpkin spice latte .
- 4 eggs
- 2/3 cup butter softened
- 1 teaspoon vanilla
- 1-1/2 cups sugar
- 3-1/2 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 15-ounces can pureed pumpkin
- 3 bananas-overripe and mashed
- 12- ounces chocolate chips (optional)
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Preheat the oven to 350 degrees. This recipe can make 2 large loaves or three dozen muffins. Cream all the wet ingredients and add the dry ingredients. Do not over mix or the bread or muffins will be tough. Stir in the chocolate chips. Grease the muffin tins or bread pans. Bake the bread for about 50-60 minutes. I baked the muffins for 25-30 minutes until a toothpick came out clean. Frost if desired with cream cheese frosting.
2. Easy To Make Pumpkin Soup
This easy pumpkin soup recipe is perfect for chilly autumn evenings. It’s quick and easy to make, and it tastes delicious. Plus, it’s packed with nutrients that are good for you. And, it’s gluten-free!
- 2 tablespoons olive oil
- 2 tablespoons freeze dried onion (not reconstituted, or 1 whole onion peeled and chopped)
- 1- inch chunk of ginger (peeled and chopped)
- 3 cloves of garlic chopped or equal amount of garlic powder (I used garlic powder, one tablespoon)
- 2-15- ounce cans of pumpkin puree *not pumpkin pie mix
- 4 cups chicken broth
- 1/4 teaspoon cinnamon
- Freshly grated nutmeg (to taste)
- 1-1/2 cups whole milk (cream or half and half works, too)
- Salt and pepper (to taste)
- 1/4 cup sugar-optional
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In a medium-size saucepan sauté the onion, ginger, and garlic in the olive oil until tender. Add the pumpkin puree, chicken broth, cinnamon, sugar and freshly grated nutmeg. You can use regular nutmeg to substitute the freshly grated nutmeg. Simmer all the ingredients for about 15-20 minutes. Gradually add the milk the last 5 minutes of cooking. Add salt and pepper to taste.
3. Pumpkin-Zucchini-Carrot Cookies
Looking for a way to sneak in some veggies into your diet? Well, look no further than these pumpkin-zucchini-carrot cookies! These delicious cookies are perfect for an afternoon snack or a dessert. And the best part is that you can’t taste the vegetables at all!
- 3 cups sugar
- 3 eggs
- 1-1/4 Cups butter (softened)
- 29- ounce can of 100% pure pumpkin (*not pumpkin pie mix)
- 1 cup raw grated carrots
- 1 cup raw grated zucchini
- 6 cups white flour or freshly ground hard white wheat
- 3 teaspoons baking soda
- 1/4 teaspoon cream of tartar
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
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Cream the sugar, eggs, and butter and then add the canned pumpkin, carrots and zucchini until blended. Start adding the remaining ingredients and thoroughly mix. Then drop teaspoonful size scoops onto a greased cookie sheet. Bake @ 400 degrees for 10-12 minutes.
4. Pumpkin Bread or Muffins
If you love pumpkin bread or muffins, you’re going to love this recipe. It’s easy to follow and the results are delicious. Whether you’re making it for a family gathering or a snack for yourself, this recipe is sure to be a hit. What’s great is you can use this recipe to make pumpkin bread or pumpkin muffins.
- 4 eggs
- 2/3 cup butter softened
- 1 teaspoon vanilla
- 1-1/2 cups sugar
- 3-1/2 cups whole wheat flour or white bread flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 15-ounce can pumpkin puree (*not the pumpkin pie mix)
- 3 bananas-overripe and mashed
- 12 ounces chocolate chips
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Preheat the oven to 350 degrees. This recipe can make 2 large loaves or three dozen muffins. Cream all the wet ingredients and then slowly add the dry ingredients. Please do not over-mix or the bread or muffins will be tough. Stir in the chocolate chips. Grease the muffin tins or bread pans. Bake the bread for about 50-60 minutes. Bake the muffins for 25-30 minutes or until a toothpick comes out clean.
5. Pumpkin Chocolate Chip Cookies
Is there anything better than pumpkin chocolate chip cookies? These cookies are the perfect mix of chocolate and pumpkin flavor. They’re soft, chewy, and will quickly become your new favorite cookie recipe. Plus, they’re really easy to make!
- 3 cups sugar
- 3 eggs
- 1-1/4 cups butter (softened)
- 29- ounce can of 100% pure pumpkin *not pumpkin pie mix
- 6 cups white bread flour or freshly ground hard white wheat
- 3 teaspoons baking soda
- 1/4 teaspoon cream of tartar
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1-12- ounce package chocolate chips (I like dark mini chips)
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Cream the sugar, eggs, butter and the canned pumpkin until blended. Start adding the remaining ingredients, except the chocolate chips, to the creamed mixture above. When totally blended slowly add the chocolate chips. Drop teaspoonful size scoops onto a greased cookie sheet. Bake @ 400 degrees for 10-12 minutes.
6. Lynda Meyer’s Whole Wheat Pumpkin Bread
Are you looking for a new pumpkin bread recipe to try out this year? If so, then you’ll want to check out Lynda Meyer’s recipe. She’s shared her whole wheat pumpkin bread recipe on her blog, and it looks delicious! This bread is made with whole wheat flour and pumpkin puree, so it’s healthy and delicious. Plus, the spices in the bread give it a wonderful flavor. If you’re looking for a new fall treat, be sure to try this recipe! Drizzle with caramel sauce for a sweeter bite.
- 3-1/2 cups whole wheat flour (I prefer hard white, freshly ground or you can use white bread flour)
- 3 cups white sugar
- ¼ teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1 cup chopped nuts (optional)
- 2 cups heaping pumpkin puree **not the pumpkin pie
- 4 eggs
- 1 cup olive oil
- 2/3 cup water
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Preheat the oven to 350 degrees. Mix all the ingredients in a large mixing bowl and pour the batter into greased pans. You can use the pumpkin pie cans (29-ounces) or smaller loaf pans. Carefully drop the pans with the batter on the counter to remove any air bubbles. Bake the pumpkin size cans for 50-60 minutes. The smaller tins about 23-30 minutes. Use a toothpick method to see if the bread is done. If the toothpick comes out clean then the bread is done.
7. Pumpkin Pie Creamy Dessert Squares
These squares are perfect for a quick and easy fall dessert that will satisfy all your sweet cravings. And if you’re looking for something festive to bring to your Thanksgiving celebration, these squares will definitely fit the bill!
- 1 yellow cake mix (set aside one cup of the cake mix)
- 1/2 cup softened butter
- 1 egg
- 2 cups pumpkin puree
- 3/4 cup brown sugar
- 1 tsp. pumpkin pie spice
- 1/4 teaspoon salt
- 2 eggs
- 3/4 cup milk
- 1 teaspoon vanilla
- 1 cup reserved cake mix
- 1 teaspoon cinnamon
- 1/4 cup butter
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Use a fork to make the topping mixture above.
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Sprinkle this on top of the filling you just spread on the cake layer.
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Bake at 350 degrees for 60 minutes. Serve with whipping cream.
8. Make Ahead Pumpkin Cake
This pumpkin cake is one of my favorite recipes to make in the fall. It’s easy to put together, and it can be made ahead of time so you don’t have to worry about baking on Thanksgiving day. Plus, it’s perfect for a crowd!
- 1 cup vegetable oil
- 2/3 cup water
- 2 cups pumpkin puree
- 4 eggs
- 3-1/2 cups white bread flour
- 3 cups sugar
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1-1/2 teaspoon salt
- 2 teaspoons baking soda
- 1/2 cups raisins
- 1 cups optional
- 1/2 cup butter softened
- 1- eight-ounce cream cheese (softened)
- 3 to 3-1/2 cups powdered sugar
- 1-2 teaspoons vanilla
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Combine, oil, water and pumpkin, and eggs. Combine the remaining ingredients together and add to pumpkin mixture. Thoroughly mix together. Scoop into a Bundt pan. Bake at 350 degrees for 60 minutes.
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Cream the butter with the cream cheese and slowly add the powdered sugar to the thickness you desire. Add the vanilla until blended.
9. Pumpkin Pie Recipe
One of my absolute favorite fall desserts is pumpkin pie. It’s one of the classics. I love the combination of spices, the creamy pumpkin filling, and the crisp crust. In this post, I’m going to share my recipe for the perfect pumpkin pie. Whether you’re looking for a Thanksgiving dessert or just want something to enjoy during the Fall season, this recipe is sure to satisfy!
- 1-1/2 cups sugar
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 4 large eggs
- 1 can of 29-ounces Libby’s 100% Pure Pumpkin 29-ounces Libby’s 100% Pure Pumpkin
- 2 cans of 12 ounces each Evaporated milk 12 ounces each Evaporated milk
- 2 unbaked 9-inch 4 cup volume deep-dish pie shells 4 cup volume deep-dish pie shells
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Preheat oven to 425 degrees. Combine the ingredients in a mixing bowl except for the pie crusts. I just dump everything together. Slowly pour half the mixture into each pie shell. Bake at 450 degrees for 15 minutes and reduce the temperature to 350 degrees and continue baking for another 40-50 minutes or until knife inserted in the middle of the pie comes out clean. Cool on racks for two hours. Serve immediately or refrigerate. Serve with whipping cream.
10. Pumpkin Dog Treats by Nancy
These pumpkin dog treats are not only easy to make, but they’re also healthy and nutritious for your pup. So get ready to whip up a batch or two of these delicious little snacks! Not only are they good for dogs, but they are safe for humans to consume as well.
- 2 ½ cups whole wheat flour
- 2 eggs
- ½ cup pureed pumpkin
- 2 Tbsp peanut butter
- ½ tsp salt
- ½ tsp ground cinnamon
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Preheat oven to 350 degrees.
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Whisk together the flour, eggs, pumpkin, peanut butter, salt and cinnamon in a bowl.
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Add water as needed to help make the dough workable, but the dough should be dry and stiff.
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Roll the dough until it is ½ inch thick. Cut into ½ inch pieces. I used my special cookie cutters!
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Bake in a preheated oven until hard, about 40 minutes. They smell amazingly good as they are baking!
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Store in an airtight container.
Final Word
Now that you know all about the health benefits of pumpkin, how can you not want to eat it? Let me know which of these recipes you enjoyed the most in the comments below! Thanks again for being prepared for the unexpected. I hope you enjoy making some of my 10 pumpkin recipes. May God bless this world, Linda
I am going to try the dessert squares using a gluten-free cake mix. We have not found an edible GF pie crust, so this may be just the ticket for my celiac hubby: thanks again, Linda!
I’m going to do the dessert squares this year, too. I’m not GF, but a couple of the kids I did Thanksgiving for last year were. I made Paleo Mom’s The Best Paleo Pumpkin Pie. If you enter The Best Paleo Pumpkin Pie in Google, Paleo Mom’s should show up on the first page. I just checked and it was the 4th down. The kids loved it and I thought the crust actually tasted good.
Mare, I have got to check on that one too! Linda
I actually liked the nutty crust. I used pecans when I made it. Pumpkin pie sets up firmly enough you can actually just dump the filling ingredients into a buttered pie tin and bake it without a crust, as well.
Mare, what a great idea, no crust! Or a pecan nutty crust!! I love this tip! Happy holidays!! Hugs! Linda
Oh Roxanne, I hope this works for you! This celiac stuff is bad. Happy Thanksgiving, Linda
Hi, Linda. I can use all the pumpkin recipes I can get! Funny story, last winter my husband tossed four sugar baby pumpkins we’d forgotten in the garage out in a large area by the compost pile where we had kept ducks (lots of fertilizer). I think every seed inside those moldy pumpkins germinated when the weather got warm. I suggested he pull the vines before they got out of control but he said he wanted to leave them so we could make roasted pumpkin seeds this winter. Not wanting to waste the pie pumpkin flesh, I’ve been roasting the entire pumpkin. He gets the seeds and I puree the flesh for freezing. I haven’t made a dent in the stored fresh pumpkins but I could fill a freezer with puree. I may experiment with canning cubed pumpkin flesh (not safe to can the puree anymore), and I’m sure the chickens will end up getting some of them before all is said and done. I’ll have to try your dog biscuit recipe soon! Preppers should not waste free food and thankfully winter squash store well. Maybe hubby will save out a couple of pumpkins for next year.
Hi Debbie, those sugar pumpkins are expensive, they are like super expensive! I love this story, the vines getting out of control, I can totally picture that! LOL! Waste not, want not, that’s how we were raised! It sounds like you are going to have lots of pumpkins!!! Happy Thanksgiving, Linda
These all sound so good, Linda! I’m off on Thanksgiving this year, but I’m working on Christmas, so I’ll be doing a Christmas dinner for the young ‘uns. Since we work graveyard, we don’t get any of the goodies the bosses bring in for the other shifts, so I always do holiday meals for the crew, when I work. I think I’ll make the Pumpkin Pie Creamy Dessert Squares, instead of my normal Apple Cranberry Pie. That sounds really good… and simple! I always get a pumpkin or two around Halloween and bake and puree it, so I always have fresh pumpkin puree for the holidays. I’ll have enough to try a couple of the other recipes, too!
I hope you and Mark have a great Thanksgiving! Are the kids and families going to join you? Take care and big hugs, Mare
Hi Mare, yes some of the kids are coming this year if the weather is okay. You are so good to the people you work with, they love you I’m sure! Happy Thanksgiving my friend, hugs Linda
Even up here we’re supposed to have highs in the low 60s on Thanksgiving, so I’m sure the family won’t have any trouble getting to you. You all have a great Thanksgiving and get together!
Mare, I know I just heard that! Thank you! Linda
Thanks again for sharing some great recipes!
I just read an article that said you could leave butter on the counter for up to a week! So you should be fine with three days.
Happy Thanksgiving to you and yours. We all have much to be thankful for.
Hi Rita, thanks for the tip on the butter, I hope to make them tonight, I took my puppy to the dog park. He will be 12 months on the 29th. Wow, I forgot how busy puppies are! Happy Thanksgiving, Linda
Thanks, Linda.
My favorite pumpkin recipe calls for only 2 ingredients: Pumpkin and a spice cake mix.
Pumpkin Muffins.
I cannot remember when or where this recipe originated but it is soooooo gooooood!!
Preheat oven to 350F. Spray or line 12 muffin cups
Open one can of pumpkin puree (or use an equivalent amount of your own home grown) and dump in a bowl. Pour the cake mix powder in and stir until fully combined. That’s it! no eggs, no oil, no water!
Fill muffin cups equally with batter.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool completely (if you can wait).
These freeze well and are so moist it is unbelievable.
NOTES: I have found that the foil muffin liners work the best but also that the paper liners work ok IF you let the muffins cool completely!
You can use an equivalent amount of home grown/pureed pumpkin AND if you wish, you can make up just the dry ingredients with spices for a 2 layer cake. I have not done either but it can be done I suppose.
ALSO, I love pumpkin pie spice so I always add some to my pumpkin/spice cake mixture for additional spiciness.
Would love it if Mare would share her apple/cranberry pie recipe.Leanne, what kind of cake mix do you like to use? Linda, love all these recipes!! Happy holidays to all!
Hi Joanne, I would love to know what kind of cake mix Leanne uses. I will try and contact Mare right now for that recipe. Linda
My family loves the taste of pumpkin! Thank you sooo much for sharing all of these pumpkin recipes!❤️ Perfect for fall!
Hi Camille, thank you for the 5 stars, my sweet friend! I love everything pumpkin as well! Linda
Thanks for sharing all of these recipes! I can’t wait to try them all! Yum!
Hi Heidi, thank you for the 5 stars, my sweet friend! Having pumpkin puree gives us so many options for baking! Linda