10 Pumpkin Recipes That Are Easy To Make

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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?

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This is going to 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. 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 made at Costco. Yep, I sure do!

10 Pumpkin Recipes

1. Pumpkin Banana Chocolate Chip Muffins

Pumpkin Banana Chocolate Chip Muffins
Prep Time
12 mins
Cook Time
20 mins
Total Time
32 mins
 
Course: Breakfast
Cuisine: American
Servings: 3 dozen
Ingredients
  • 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)
Instructions
  1. 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.

My favorite muffin pan 

2. Easy To Make Pumpkin Soup

Easy To Make Pumpkin Soup
Prep Time
12 mins
Cook Time
15 mins
Total Time
27 mins
 
Course: Main Course
Cuisine: American
Ingredients
  • 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
Instructions
  1. 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

Pumpkin-Zucchini-Carrot Cookies
Prep Time
12 mins
Cook Time
10 mins
Total Time
22 mins
 
Course: Dessert
Cuisine: American
Servings: 3 dozen
Ingredients
  • 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
Instructions
  1. 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

Pumpkin Bread or Muffins
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
Course: Dessert
Cuisine: American
Servings: 12 people
Ingredients
  • 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
Instructions
  1. 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

Pumpkin Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Dessert
Cuisine: American
Servings: 3 dozen
Ingredients
  • 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)
Instructions
  1. 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

Lynda Meyer's Whole Wheat Pumpkin Bread
Prep Time
12 mins
Cook Time
1 hr
Total Time
1 hr 12 mins
 
Course: Dessert
Cuisine: American
Servings: 2 loaves
Ingredients
  • 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
Instructions
  1. 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

Pumpkin Pie Creamy Dessert Squares
Prep Time
12 mins
Cook Time
1 hr
Total Time
1 hr 12 mins
 
Course: Dessert
Cuisine: American
Servings: 12 people
Ingredients
  • 1 yellow cake mix (set aside one cup of the cake mix)
  • 1/2 cup softened butter
  • 1 egg
Combine these three ingredients and press down into a greased 9 by 13-inch pan.
Filling:
  • 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
Combine these ingredients and spread over the cake mix in the pan.
Topping:
  • 1 cup reserved cake mix
  • 1 teaspoon cinnamon
  • 1/4 cup butter
Instructions
  1. Use a fork to make the topping mixture above.
  2. Sprinkle this on top of the filling you just spread on the cake layer.
  3. Bake at 350 degrees for 60 minutes. Serve with whipping cream.

8. Make Ahead Pumpkin Cake

Make Ahead Pumpkin Cake
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
Course: Dessert
Cuisine: American
Servings: 12 people
Ingredients
  • 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
Cream Cheese Frosting
  • 1/2 cup butter softened
  • 1- eight-ounce cream cheese (softened)
  • 3 to 3-1/2 cups powdered sugar
  • 1-2 teaspoons vanilla
Instructions
  1. 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.

Cream Cheese Frosting
  1. 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

Pumpkin Pie Recipe
Prep Time
12 mins
Cook Time
50 mins
Total Time
1 hr 2 mins
 
This recipe is off Libby's 100% Pure Pumpkin, my mother used to make her own pumpkin puree, I'm too lazy.
Course: Dessert
Cuisine: American
Servings: 1 pie
Ingredients
  • 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
Instructions
  1. 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

Pumpkin Dog Treats by Nancy
Prep Time
12 mins
Cook Time
40 mins
Total Time
52 mins
 
This recipe was posted on my blog back in 2012, but it looks like her website is no longer up and running.
Course: Dog Treat
Cuisine: American
Servings: 20 treats
Ingredients
  • 2 ½ cups whole wheat flour
  • 2 eggs
  • ½ cup pureed pumpkin
  • 2 Tbsp peanut butter
  • ½ tsp salt
  • ½ tsp ground cinnamon
Instructions
  1. Preheat oven to 350 degrees.
  2. Whisk together the flour, eggs, pumpkin, peanut butter, salt and cinnamon in a bowl.
  3. Add water as needed to help make the dough workable, but the dough should be dry and stiff.
  4. Roll the dough until it is ½ inch thick. Cut into ½ inch pieces. I used my special cookie cutters!
  5. Bake in a preheated oven until hard, about 40 minutes. They smell amazingly good as they are baking!
  6. Store in an airtight container.

Thanks again for being prepared for the unexpected. I hope you enjoy making some of my 10 pumpkin recipes. May God bless this world.

 

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17 thoughts on “10 Pumpkin Recipes That Are Easy To Make

  • November 19, 2017 at 8:32 am
    Permalink

    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!

    Reply
    • November 19, 2017 at 9:59 am
      Permalink

      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.

      Reply
        • November 20, 2017 at 8:19 am
          Permalink

          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.

          Reply
          • November 20, 2017 at 9:55 am
            Permalink

            Mare, what a great idea, no crust! Or a pecan nutty crust!! I love this tip! Happy holidays!! Hugs! Linda

    • November 19, 2017 at 3:06 pm
      Permalink

      Oh Roxanne, I hope this works for you! This celiac stuff is bad. Happy Thanksgiving, Linda

      Reply
  • November 19, 2017 at 8:47 am
    Permalink

    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.

    Reply
    • November 19, 2017 at 3:08 pm
      Permalink

      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

      Reply
  • November 19, 2017 at 9:46 am
    Permalink

    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

    Reply
    • November 19, 2017 at 3:09 pm
      Permalink

      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

      Reply
      • November 20, 2017 at 8:10 am
        Permalink

        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!

        Reply
  • November 19, 2017 at 10:31 am
    Permalink

    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.

    Reply
    • November 19, 2017 at 3:11 pm
      Permalink

      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

      Reply
  • November 19, 2017 at 5:58 pm
    Permalink

    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.

    Reply
  • September 27, 2018 at 9:29 pm
    Permalink

    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!

    Reply
    • September 28, 2018 at 8:08 am
      Permalink

      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

      Reply

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