5 Pumpkin Recipes for Fall

Pumpkin spice everything….am i right? Not all of these are pumpkin spice, but pumpkin inspired for fall! Below are my family’s favorite pumpkin fall desserts ūüėÄ Enjoy!

  1. Super moist Pumpkin bread: (from keyingredient.com)

      This recipe makes the most moist pumpkin bread that I have personally tried.
    • 1 (15-ounce) canPumpkin
    • 4¬†Eggs, whole
    Baking & Spices
    • 1/2 tbsp¬†Baking powder
    • 2 tsp¬†Baking soda
    • 1 tsp¬†Cinnamon
    • 1 tsp¬†Cloves, ground
    • 3 1/3 cups¬†Flour
    • 1 tsp¬†Nutmeg
    • 1 1/2 tsp¬†Salt
    • 3 cups¬†Sugar
    Oils & Vinegars
    • 1 cup¬†Oil
    • 1 cup¬†Water
    • 3 strips¬†Aluminum foil

    Directions:¬†Preheat oven to 350¬įF. Mix the dry ingredients in a large bowl. Mix the wet ingredients (eggs, pumpkin, oil and water) in a separate bowl and add to the dry ingredients all at once. Mix well with a mixer till smooth and the delicious smell makes you start drooling slightly. Grease 3 loaf pans (9√ó4) and pour equal amounts of the yummy batter into each pan. Bake at 350 degrees for 45 minutes to an hour. You‚Äôll know it‚Äôs ready when the top will start cracking and when you put a toothpick/knife in, it comes out clean. Set out to cool for about 5 minutes. Here‚Äôs the trick on keeping it SUPER moist. After letting it cool for about 5 minutes, take out a roll of aluminum foil. Pull out a large piece and then turn over the pan to drop one of the loaves right smack in the middle. Quickly fold the foil over (taking care not to burn the crap out of your fingers) and secure very tightly. Then set aside and let it cool off while being wrapped in the foil. Repeat and do the same to the other 2 loaves.

  2. Classic Pumpkin pie: (from livewellbakeoften.com) 


    Pie Crust:

    Pumpkin Pie Filling:

    • 1¬†cup¬†light brown sugar
    • 1¬†tablespoon¬†all-purpose flour
    • 1/2¬†teaspoon¬†salt
    • 1¬†teaspoon¬†ground cinnamon
    • 1¬†teaspoon¬†ground ginger
    • 1/2¬†teaspoon¬†ground nutmeg
    • 1/8¬†teaspoon¬†ground cloves
    • 3¬†large eggs¬†lightly beaten
    • 1¬†15-ounce can pumpkin puree
    • 1¬†and 1/4 cups evaporated milk



    To prepare the pie crust:

    1. Preheat oven to 400¬įF.
    2. Prepare the pie crust by rolling the dough out to 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate (make sure it’s at least 1 and 1/2 inches deep), gently fit it into the pie plate, trim any excess dough, and flute the edges. Line the pie dough with parchment paper or foil, making sure to cover the bottom and fit it snuggly in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well too).
    3. Bake the pie crust at 400¬įF for 12-15 minutes. Remove from the oven and remove the parchment paper (or foil) and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes. Remove from the oven and set aside to cool.

    To prepare the filling:

    1. In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until well combined. In a separate mixing bowl, whisk together the eggs, pumpkin puree and evaporated milk until well combined. Pour the wet ingredients into the dry ingredients and mix together until fully combined.

    To make the pumpkin pie:

    1. Pour the pumpkin pie filling into the partially baked pie crust. Return to the oven and bake at 400¬įF for 45-50 minutes, or until the center is almost set (it should be a little wobbly). Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight
  3. Fluffy Pumpkin pancakes: (from Savorynothings.com)


    • 2¬†cups¬†all-purpose flour
    • 1¬†tablespoon¬†baking powder
    • 1/4¬†cup¬†sugar
    • 2¬†tablespoons¬†brown sugar
    • 2¬†teaspoons¬†pumpkin pie spice¬†or more for a strong pumpkin spice taste
    • 1¬†teaspoon¬†cinnamon
    • 1/2¬†teaspoon¬†salt


    • 1.5¬†cups¬†milk
    • 1¬†cup¬†pumpkin puree¬†NOT 1 CAN!!!!
    • 2¬†large eggs
    • 2¬†tablespoons¬†oil¬†plus extra for cooking


    1. Mix all dry ingredients in a large bowl. Whisk all wet ingredients together in a medium bowl or measuring jug.

    2. Pour the wet ingredients over the dry ingredients and mix just until combined. DO NOT OVERMIX! Do NOT mix with a whisk, ONLY with a wooden spoon or spatula!! DO NOT stir more than approximately 10 times!! Or you will end up with dense and gummy pancakes!!

    3. Heat a griddle or skillet over medium-high heat. Brush on a little oil or spray with cooking spray.

    4. Ladle on about 1/4 cup of batter per pancake and cook until bubbles form on top of the batter, around 3 minutes. Flip and cook until browned on the bottom as well, another 2 minutes or so.

    5. Serve immediately with maple syrup, chopped pecans or whatever you like. Alternatively, follow the freezer instructions in the post

  4. Pumpkin Crumb muffins with Cinnamon Icing: (from celebratingsweets.com)



    • 2¬†tablespoons¬†granulated sugar
    • 1/4¬†cup¬†brown sugar
    • 1/2¬†teaspoon¬†ground cinnamon
    • 1/8¬†teaspoon¬†salt
    • 4¬†tablespoons¬†unsalted butter¬†melted
    • scant 1/2¬†cup¬†all purpose flour


    • 1 1/2¬†cups¬†all purpose flour¬†see note
    • 2¬†teaspoons¬†ground cinnamon or pumpkin pie spice
    • 3/4¬†teaspoon¬†baking soda
    • 1/2¬†teaspoon¬†baking powder
    • 1/4¬†teaspoon¬†salt
    • 2¬†large eggs
    • 2/3¬†cup¬†light brown sugar
    • 1/3¬†cup¬†canola, vegetable or melted coconut oil
    • 1 1/4¬†cups¬†canned pumpkin puree
    • 1¬†teaspoon¬†vanilla extract


    • 5¬†tablespoons¬†powdered sugar
    • 1¬†teaspoon¬†milk
    • 1/8¬†teaspoon¬†ground cinnamon



    1. In a medium bowl, combine sugars, cinnamon, salt, and melted butter. Whisk until combined. Add flour, and stir until the flour is combined. Set aside.


    1. Preheat oven to 350¬įF. Grease a 12 cup muffin tin, or line with paper liners.
    2. In a medium bowl, combine flour, cinnamon/spice, baking soda, baking powder, and salt.

    3. In a large bowl, whisk eggs, brown sugar, oil, pumpkin puree and vanilla, until combined. Add flour mixture, and stir until combined (I use a rubber spatula), being careful not to over-mix.

    4. Divide the batter between 12 muffin cups. Pinch off small pieces of the crumb topping and scatter them over the tops of each muffin. Bake for approximately 20 minutes, until a toothpick inserted into the center of the muffins comes out clean. Cool completely on a wire rack.


    1. Whisk all ingredients until smooth. Use a small spoon to drizzle icing over the tops of the cooled muffins.
  5. Pumpkin Cake with cream cheese frosting: (from theexhaustedmom.com)


      • 4 eggs
      • 1 2/3 cup Sugar
      • 1 cup Vegetable Oil
      • 15 oz Pumpkin Puree
      • 2 cup Flour
      • 2 tsp Cinnamon
      • 2 tsp Baking Powder
      • 1 tsp Baking Soda
      • 1 tsp Salt
    • 8 oz softened Cream Cheese
    • 1/2 cup softened Butter
    • 2 tsp Vanilla
    • 6 cup Powdered Sugar


    1. Preheat oven to 350.
    2. Whisk together flour, cinnamon, baking powder, baking soda and salt. Set aside.
    3. Beat eggs, sugar, oil and pumpkin in a large bowl until well blended.
    4. Slowly add to dry ingredients to wet ingredients, mixing well.
    5. Pour into ungreased 9×13″ baking pan.
    6. Bake for 25-30 minutes or until set.
    7. Cool completely.
    8. Beat cream cheese, butter and vanilla until well blended.
    9. Slowly beat in powdered sugar.
    10. Spread frosting over cake and refrigerate until ready to serve.