Pumpkin recipes are my favorite thing to make during the fall season. Whether they’re sweet or savory, a dessert or a cocktail, these easy pumpkin recipes are so fun, so easy, and so delicious. I’m so excited for autumn (aka pumpkin season)!
Welcome to Pumpkin Spice Season!
Fall is here, which means one thing: it’s time for all the best pumpkin recipes! Everyone seems to get pumpkin crazy this time of year, including myself.
With Halloween and Thanksgiving on the way, October and November are prime time for pumpkin spice everything. But I know we’re all ready for it by September, maybe even by August.
Best Pumpkin Recipes
Whether you’re sipping on a pumpkin spice latte, spending weekends at the pumpkin patch, or preparing the perfect pumpkin pie recipe for Thanksgiving, I know you’ve got pumpkin on the brain too. I’ve been making our pumpkin brownies on repeat!
I’ve shared so many easy pumpkin recipes and ideas here on the blog over the years because I just can’t get enough of it. I love pumpkin dessert recipes for a sweet treat, savory pumpkin recipes for a warm and delicious dinner, and pumpkin flavored drinks for all of the fall holiday parties.
Easy Pumpkin Recipes
Wondering what to make with pumpkin? Whether you’re using fresh pumpkin or pumpkin puree, here are some of the best desserts, drinks, snacks, and more to make this fall season.
Ingredients You’ll Need for Pumpkin Recipes
These are some of the typical ingredients you can expect to be using in the easy pumpkin recipes below.
- Pumpkin Puree (canned, or make homemade pumpkin puree)
- Pumpkin Pie Spice
- Pumpkin Seeds
- Pumpkin Pie Filling (different than puree)
- Lots of spices (Nutmeg, Cinnamon, Allspice, Ginger)
- Pumpkin Whipped Cream
- Walnuts or other nuts
What can I cook with fresh pumpkin?
Most people are used to baking pumpkin recipes by using a pre-made pumpkin puree. So how do you cook with an actual pumpkin?
The good news is that you can take a fresh pumpkin and make your own puree to use in all of your dishes (check the recipe below). Just choose smaller, “sugar” pumpkin varieties that are intended for eating, rather than the large pumpkins you get at the pumpkin patch. While you can eat those big ole’ pumpkins, they’re usually not as sweet and flavorful.
Or you can cut your pumpkin in half and bake it the same way you would bake other winter squash varieties (like butternut squash).
Is pumpkin healthy?
Yes! Eating pumpkin has a lot of health benefits. It might get lost in some of the sugar-filled desserts, but pumpkin is actually really good for you, with nutritional benefits similar to other types of squash.
- It’s high in Vitamin A and beta-carotene.
- Pumpkin is also nutrient-rich while being low in calories, so fresh roasted pumpkin would be a great thing to eat to aid in weight loss.
Now I know we’re all eating the sweet pumpkin recipes around here, so the healthy benefits are a little different than eating straight up pumpkin. But let’s just focus on the healthy part, okay?
What flavors go with these pumpkin recipes?
Pumpkin recipes tend to fall on two very different sides of the flavor coin: they’re either sweet desserts and drinks, or they’re savory dishes.
- On the sweet side, pumpkin pairs well with chocolate, caramel, cream, cranberries, cinnamon, pecans, maple syrup, and all kinds of stuff.
- On the more savory side, pumpkin dishes pair well with things like sage, cilantro, rosemary, bacon, butternut squash, and cheese.
You can really do a lot more than you think with pumpkin!
I hope you love all of these delicious pumpkin recipes as much as I do. There’s so much to make this fall, so it’s time to get started!
If you want to make your own pumpkin puree for any of these pumpkin recipes, you can certainly do that. Here’s a recipe!
How to Make Pumpkin Puree
Ingredients
- 1 Pumpkin get a small “sweet” pumpkin
Recommended Equipment
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Remove the stem from the pumpkin by slicing off the top portion, then cut the pumpkin in half from top to bottom.1 Pumpkin
- Scoop out the seeds and stringy parts of the pumpkin flesh.
- Sprinkle the pumpkin flesh with salt, then lay each half onto the baking tray.
- Roast the pumpkin for about 30-45 minutes until tender.
- Leave the pumpkin on the baking sheet, and place that on a cooling rack to cool for 1 hour.
- Remove the pumpkin flesh from the skin and place it in a food processor, and pulse until the mixture is completely smooth.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Pumpkin puree can be stored in the refrigerator for 1 week, or in the freezer for 3 months.
- If the puree is too thin, pour it through a fine mesh sieve and/or cheesecloth to remove excess liquid.
- If it’s too dry while pulsing (or if you’re using a blender), add a tiny bit of water.
- You can follow this recipe to puree other types of winter squash too, like butternut squash!
Nutrition Information
love these recipes
Thank you, Jennifer!!
Truly impressed with your collection ! Thank you !
This looks amazing! I will definately give it a try!
I hope I will manage as I am not a great cook!
Such a wonderful collection of recipes!!
Thanks so much Ami!
What a fantastic list! That bread pudding…oh my!
Oh I know..it looks SOO amazing!
Thanks so much for including my Pumpkin Cookie Dough Bites and Pumpkin Brûlées! This has to be one of my favorite round-up themes of all time. I can’t get enough of pumpkin season, and for me, it actually extends all the way throughout the entire year! ;)
Of course! I love your recipe ideas and photos! Gorgeous.