Pumpkin season moves fast, and by October there are already more ways to use it than a single pie can cover. These 23 pumpkin recipes move from risotto, pasta, soup, hummus, waffles, and pancakes to cookies, breads, muffins, cakes, and cinnamon rolls. Most use pumpkin puree or fresh pumpkin directly, while roasted seeds turn another part of the pumpkin into a snack. The mix gives breakfast, dinner, snacking, and dessert plenty of room to lean into the season before it slips by.
Pumpkin Risotto
Creamy rice with roasted pumpkin makes Pumpkin Risotto a savory way to bring the season into dinner. The recipe takes 1 hour 15 minutes and makes 4 servings with pumpkin, risotto rice, vegetable stock, garlic, onion, paprika, olive oil, margarine, sage, and almonds. Half the roasted pumpkin is blended into a puree before being stirred into the rice. Top each bowl with the reserved pumpkin cubes, sage, and almonds before serving.
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Spiced Pumpkin Roll Cookies
Soft spirals of spiced dough make Spiced Pumpkin Roll Cookies look a little different from the usual pumpkin cookie. The recipe takes 2 hours 40 minutes and makes 12 servings with flour, butter, sugar, egg, vanilla, pumpkin puree, cinnamon, ginger, nutmeg, clove, and turmeric. The dough is flavored and rolled before chilling and slicing. Bake the rounds until set, then let them cool fully so the spiral pattern stays neat.
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Pumpkin Carbonara
Silky sauce with bacon and Parmesan gives Pumpkin Carbonara a savory pumpkin profile instead of a sweet one. The recipe takes 40 minutes and makes 4 servings with spaghetti, bacon, pumpkin puree, eggs, Parmesan, heavy cream, garlic, nutmeg, parsley, salt, and pepper. The hot pasta is tossed with the pumpkin and egg mixture so the sauce turns creamy without becoming scrambled. Finish with parsley and extra Parmesan at the table.
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Pumpkin Banana Bread
A moist loaf with banana and warm spice makes Pumpkin Banana Bread useful for breakfast, snacks, or an afternoon slice with coffee. The recipe takes 1 hour 15 minutes and makes 12 servings with pumpkin puree, ripe bananas, granulated sugar, brown sugar, eggs, vegetable oil, vanilla, flour, baking soda, baking powder, pumpkin spice, and salt. The batter mixes in one bowl before baking. Let the loaf cool before slicing so the crumb holds together cleanly.
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Roasted Pumpkin Hummus
Roasted pumpkin gives Roasted Pumpkin Hummus a softer, slightly sweeter base than a standard chickpea dip. The recipe takes 1 hour and makes about 3 1/2 servings with roasted pumpkin puree, chickpeas, roasted garlic, lemon juice, tahini, olive oil, water, and salt. Everything is blended until smooth after the pumpkin and garlic are roasted. Spoon it into a shallow bowl, add a drizzle of olive oil, and serve with pita or vegetables.
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Copycat Starbucks Pumpkin Cream Cheese Muffins
A cream cheese center tucked into spiced batter makes Copycat Starbucks Pumpkin Cream Cheese Muffins easy to recognize after the first bite. The recipe takes 35 minutes and makes 12 muffins with pumpkin puree, flour, cinnamon, nutmeg, brown sugar, milk, eggs, vegetable oil, vanilla, cream cheese, and powdered sugar. The pumpkin batter goes into the muffin cups around the sweet cheese filling. Cool them slightly before serving so the centers can settle.
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Vegan Pumpkin Mac and Cheese
A smooth orange sauce turns Vegan Pumpkin Mac and Cheese into a savory pumpkin dinner that comes together quickly. The recipe takes 27 minutes and makes 6 servings with pasta, pumpkin puree, soaked cashews, nutritional yeast, mustard, garlic powder, onion powder, smoked paprika, nutmeg, lemon juice, coconut milk, salt, and pepper. Blend the sauce ingredients until creamy, then toss them with the hot pasta. Add black pepper or herbs right before serving.
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Soft Pumpkin Cookies With Pecans
Tender centers and chopped nuts give Soft Pumpkin Cookies With Pecans a mix of softness and crunch in each bite. The recipe takes 30 minutes and makes 12 cookies with butter, brown sugar, granulated sugar, vanilla, pumpkin puree, flour, baking powder, baking soda, pumpkin pie spice, salt, and pecans. The dough comes together quickly before portioning and baking. Let the cookies cool on the pan briefly so the soft centers have time to firm up.
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Pumpkin Shaped Cheeseball
A ridged orange-toned exterior makes Pumpkin Shaped Cheeseball look seasonal even though the recipe contains no pumpkin. It takes 4 hours 15 minutes including chilling and makes 12 servings with cream cheese, cheddar, ranch seasoning, green onions, pecans, curry powder, sugar, and a bell pepper stem. Rubber bands create the pumpkin shape while the cheese ball chills. Roll it in the pecan coating, add the stem, and serve with crackers or vegetables.
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Sweet Pumpkin Cinnamon Rolls
Soft swirls of pumpkin dough under cream cheese frosting make Sweet Pumpkin Cinnamon Rolls a slow-morning bake worth planning ahead for. The recipe takes 2 hours 30 minutes and makes 12 rolls with yeast, milk, brown sugar, butter, pumpkin puree, cinnamon, flour, powdered sugar, cream cheese, and vanilla. The dough rises twice before baking for 25 to 30 minutes. Spread the frosting over the warm rolls so it softens into the spirals.
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Pumpkin Soup
Smooth orange broth with carrots and citrus gives Pumpkin Soup a savory bowl that still feels tied closely to the season. The recipe takes 1 hour and makes 8 servings with pumpkin, onion, carrots, saffron, orange zest, vegetable stock, crème fraîche, pumpkin seeds, maple syrup, and fresh herbs. The vegetables simmer before the soup is blended. Toast the seeds separately with maple syrup, then scatter them over each bowl for extra crunch.
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Roasted Pumpkin Seeds
Crunchy, spiced kernels make Roasted Pumpkin Seeds an easy way to use something that often gets tossed after carving or cooking. The recipe takes 40 minutes and makes 1 serving with raw pumpkin seeds, vegetable oil, paprika, parsley, curry powder, and salt. The cleaned seeds are seasoned and roasted until dry and crisp. Let them cool before snacking, or scatter them over soup and salads for a little extra texture.
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Pumpkin Waffles
Crisp edges around a tender pumpkin center make Pumpkin Waffles an easy breakfast for a cool morning. The recipe takes 20 minutes and makes 3 servings with oat milk, pumpkin puree, coconut oil, cane sugar, flour, baking powder, baking soda, cinnamon, and salt. The batter comes together quickly before going into a hot waffle iron. Serve the waffles straight from the iron with maple syrup, nuts, fruit, or a little extra cinnamon.
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Vegan Pumpkin Cookies
Soft centers and lightly crisp edges make Vegan Pumpkin Cookies a simple batch for afternoons when pumpkin baking sounds manageable. The recipe takes 45 minutes and makes 10 cookies with vegan butter, white sugar, brown sugar, vanilla, pumpkin puree, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. The thick dough is scooped and flattened before baking for 12 to 15 minutes. Cool the cookies on the tray before moving them to a rack.
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Pumpkin Pancake
Fluffy stacks with warm spice give Pumpkin Pancake an easy place at the breakfast table before the day gets busy. The recipe takes 25 minutes and makes 6 servings with milk, pumpkin puree, egg, vegetable oil, vinegar, flour, brown sugar, baking powder, baking soda, pumpkin spice, and salt. The batter cooks on a hot griddle until browned on both sides. Add maple syrup, nuts, or whipped cream when the pancakes reach the table.
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Pumpkin Bars with Chopped Chocolate
Gooey centers dotted with chocolate make Pumpkin Bars with Chopped Chocolate a quick bake for anyone who wants pumpkin without frosting or a layered dessert. The recipe takes 45 minutes and makes 9 servings with pumpkin puree, brown sugar, granulated sugar, butter, egg, flour, baking soda, pumpkin spice, salt, and chopped chocolate. The batter needs only about 15 minutes of prep before baking. Cool the slab before slicing it into neat bars.
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Pumpkin Cheesecake
Dense pumpkin filling over a spiced cookie crust gives Pumpkin Cheesecake a dessert that benefits from being made well ahead. The recipe takes 6 hours 10 minutes including chilling and makes 12 servings with cream cheese, pumpkin puree, Biscoff cookies, butter, brown sugar, cinnamon, eggs, flour, and optional caramel. The cheesecake bakes gently in a water bath, then chills for at least 4 hours. Add caramel, cookie crumbs, or whipped cream before serving.
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Pumpkin Pasta
Creamy sauce with rosemary and Parmesan turns Pumpkin Pasta into a savory weeknight use for pumpkin puree. The recipe takes 40 minutes and makes 4 servings with penne, pumpkin puree, shallot, garlic, rosemary, vegetable broth, heavy cream, nutmeg, Parmesan, pumpkin seeds, and sage. The sauce comes together while the pasta cooks, then everything is tossed until coated. Finish the bowls with Parmesan, toasted seeds, or crisp sage if you want more texture.
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Pumpkin Dump Cake
A soft pumpkin base under a buttery cake topping makes Pumpkin Dump Cake one of the easier desserts in the roundup. The recipe takes 1 hour and makes 8 servings with pumpkin, evaporated milk, brown sugar, eggs, pumpkin pie spice, yellow cake mix, butter, and crushed graham crackers or pecans. The layers go into the pan with very little mixing. Serve it warm or at room temperature with caramel, ice cream, or chopped pecans.
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Pumpkin Oatmeal Cookies
Chewy oats and dried cranberries give Pumpkin Oatmeal Cookies more texture than a standard soft pumpkin cookie. The recipe takes 51 minutes and makes 12 servings with pumpkin puree, oats, flour, butter, brown sugar, white sugar, egg, maple syrup, vanilla, pumpkin spice, cinnamon, baking soda, salt, and cranberries. The dough chills before baking, which helps the cookies hold their shape. Let them rest on the pan for several minutes before cooling fully.
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Pumpkin Caramel Cake
A tall pumpkin cake with creamy frosting and caramel makes Pumpkin Caramel Cake a strong choice for a larger fall gathering. The recipe takes 50 minutes and makes 12 servings with eggs, granulated sugar, brown sugar, vanilla, oil, pumpkin puree, flour, baking powder, pumpkin pie spice, cinnamon, butter, cream cheese, powdered sugar, and cream. The cake layers bake before being frosted and finished with caramel. Chill briefly if you want cleaner slices.
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Pumpkin Muffins
A lightly spiced crumb makes Pumpkin Muffins easy to use for breakfast, lunchboxes, or an afternoon snack. The recipe takes 45 minutes and makes 12 muffins with whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, pumpkin puree, brown sugar, buttermilk, egg whites, and vegetable oil. The batter is divided into muffin cups and baked until set. Cool them on a rack, then store extras for quick breakfasts later in the week.
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Pumpkin Cake
Soft pumpkin cake under cream cheese frosting makes Pumpkin Cake a straightforward dessert when a pie is not what you want. The recipe takes 45 minutes and makes 8 servings with flour, baking powder, baking soda, pumpkin pie spice, eggs, vegetable oil, brown sugar, granulated sugar, pumpkin puree, milk, vanilla, cream cheese, and powdered sugar. The cake bakes before the frosting goes on. Let it cool fully first so the cream cheese layer stays in place.
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