The 20 Best Pumpkin Desserts of the Season – A couple is cooking

Here are the best pumpkin desserts for this season! From cookies to bars to cheesecake, these recipes are classic and delicious.

pumpkin pie

When the season is right, there’s nothing like ending a meal with a pumpkin dessert! Comfortably spiced and classic, there are so many treats to try with this humble pumpkin. It’s a small window, so when the craving strikes, it’s time to bake! Here are all the top 20 Pumpkin Desserts for this season, from cookies to cheesecake to brownies, truffles and more! We’ve collected all the top candies from our site and then sourced a few from some of our favorite creators from around the web. Ready to start?

And now… the best pumpkin desserts for this season!

More pumpkin recipes

There are many more pumpkin recipes to try outside of desserts! Breakfast, snacks, drinks and more are better with pumpkin. Here are a few ideas:

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description

This classic pumpkin pie recipe is moist and perfectly seasoned! Top with cream cheese frosting for an irresistible treat.


For the pumpkin pie

  • 2 cups all purpose flour
  • 1½ tablespoons Pumpkin pie spice (store bought or homemade)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup dark brown sugar
  • ¼ cup granulated sugar
  • 1 cup pumpkin puree
  • 2 Big Eggs
  • ⅓ cup neutral oil
  • ½ cup unsweetened applesauce

For the cream cheese frosting (optional)

  • 4 tablespoons unsalted butter, room temperature
  • 8 ounces Cream cheese, room temperature
  • 2 cups powdered sugar, sifted
  • ½ teaspoon vanilla extract


  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9″ x 13″ or equivalent casserole dish.
  2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and kosher salt. In a separate bowl, whisk together brown sugar, granulated sugar, pumpkin puree, eggs, oil, and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Pour into the prepared pan and smooth with a spatula into an even layer.
  3. Bake 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Let cool for 30 minutes, then refrigerate until room temperature is reached, about 15 minutes. (Or cool and refrigerate, then freeze before serving.) If desired, dust with powdered sugar before serving or continue with the cream cheese frosting (recommended).
  4. Meanwhile, make the cream cheese frosting: Using a stand mixer, beat the room temperature butter and cream cheese on medium speed until completely smooth, 2 to 3 minutes. Reduce the speed to low, then add the vanilla. Slowly sift in the powdered sugar until thickened. Refrigerate the icing until the cake is glazed.
  5. Spread the icing over the cake to desired thickness (you can use the entire batch or less if you like). Keeps refrigerated for up to 3 to 4 days; bring to room temperature before serving. Freeze the fully cooled, unfrozen cake tightly wrapped for up to 3 months.

  • Category: Dessert
  • Method: Baked
  • Kitchen: American
  • Diet: vegetarian

Keywords: Pumpkin Desserts

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