When a pumpkin dessert goes over well, the next question is often whether there’s any left to take home. These 19 recipes include spiced cookies, frosted cakes, creamy cheesecake, muffins, and pastries that can be portioned for sharing. Most travel easily in a container, while the soup, salmon bowls, and chilled desserts need a little more planning. Whether you’re serving fall brunch or bringing sweets to a family get-together, there are plenty of ways to make a little extra for later.
Pumpkin Spice Salmon Bowl
Orange zest and pumpkin spice season the fish in Pumpkin Spice Salmon Bowl, a savory option among the sweets. Salmon sits over quinoa or rice with roasted sweet potatoes, spinach, chickpeas, and a citrus dressing. Pumpkin and sunflower seeds add crunch, and the recipe makes four bowls in about 25 minutes. This dish uses pumpkin spice rather than pumpkin puree. If sending leftovers home, pack the dressing separately and refrigerate the fish promptly.
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Pumpkin Oatmeal Cookies
Rolled oats give Pumpkin Oatmeal Cookies more texture than an ordinary soft pumpkin cookie. Pumpkin puree, brown sugar, vanilla, and pumpkin pie spice flavor the dough, with a powdered-sugar drizzle to finish. The recipe makes 12 servings in about 35 minutes, making it manageable for an afternoon baking session. Let the icing set completely before stacking the cookies with parchment between layers, and a few can travel home in a small tin.
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Old Fashioned Pumpkin Whoopie Pies Recipe
Cream cheese frosting joins two soft spiced rounds in Old Fashioned Pumpkin Whoopie Pies Recipe, making a portable dessert that is part cake and part cookie. Pumpkin puree and warm spices flavor the shells, while the filling holds each sandwich together. Twelve servings take about 42 minutes before any additional cooling. Match similar-size cakes, fill them only after they have cooled, and wrap individual pies for anyone taking a sweet treat home.
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Pumpkin Blondies
Cut into small squares, Pumpkin Blondies offer the ease of a bar cookie with the flavor of pumpkin pie spice. The batter includes pumpkin puree, cinnamon, dark brown sugar, and both white and dark chocolate chips. It produces 24 pieces in about 50 minutes, making one pan useful when several guests want a portion. Cool the blondies before cutting so the squares stay neat, then tuck extras between sheets of parchment for the trip home.
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Pumpkin Waffles
Breakfast feels a little more seasonal with Pumpkin Waffles, made from pumpkin puree, cinnamon, milk, flour, and melted butter. The batter cooks in a waffle iron, producing six servings in about 28 minutes. Put out maple syrup or softened butter at the table, and keep any extras free of toppings. Cool the remaining waffles on a rack before packing them so they can be reheated later without becoming too soggy.
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Pumpkin Crunch Cake
Under its pecan-studded topping, Pumpkin Crunch Cake has a spiced pumpkin layer made with evaporated milk and eggs. Dry yellow cake mix and melted margarine bake over the filling to create a buttery contrast. The recipe makes 12 portions in about one hour and 10 minutes, with whipped topping available for serving. Cut cooled pieces into squares, and use lidded containers if guests want to bring a portion back for dessert the next day.
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Copycat Crumbl Caramel Pumpkin Cookies
Bakery-sized cookies get a caramel finish in Copycat Crumbl Caramel Pumpkin Cookies, with soft pumpkin-spiced dough underneath swirled cream cheese frosting. Pumpkin puree, brown sugar, and cinnamon flavor the cookies, while caramel sauce enriches the topping. The recipe yields 12 in about 32 minutes before cooling and decorating. Keep the frosted cookies in a single layer for transport, or use a tall container so the caramel swirls do not get flattened.
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Creamy Pumpkin Soup with Canned Pumpkin
With pantry pumpkin puree as its base, Creamy Pumpkin Soup with Canned Pumpkin skips the work of cutting and roasting a squash. Onion, garlic, broth, heavy cream, cinnamon, and nutmeg build a smooth four-serving soup in about 30 minutes. Serve bowls with toasted bread for a savory break between the pumpkin desserts. If someone wants leftovers, cool the soup safely, pack it in a sealed container, and keep it refrigerated for the trip.
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Grandma’s Pumpkin Bread with Streusel
A buttery cinnamon topping and sweet honey glaze make Grandma’s Pumpkin Bread with Streusel a fall treat worth sharing with family. Pumpkin puree, brown sugar, cinnamon, nutmeg, and cloves create a moist, warmly spiced loaf with a crumbly finish. Ready in 1 hour and 15 minutes with eight servings, it works for breakfast, dessert, or afternoon snacks. Slice it once cooled and serve with hot coffee or cider, then wrap a few extra pieces for anyone wanting some to take home.
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No-Bake Pumpkin Cheesecake
Rather than turning on the oven, No-Bake Pumpkin Cheesecake combines cream cheese, whipped topping, and pumpkin-spice pudding in graham cracker crusts. The recipe makes two pies, or 16 servings, and needs about four hours and 20 minutes including chilling. Despite the name, this version uses pumpkin-spice pudding rather than pumpkin puree. Slice it only after it has set, and keep any take-home portions in a cold container so the creamy filling holds together.
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Pumpkin Snickerdoodle Cookies
Cinnamon sugar coats Pumpkin Snickerdoodle Cookies, adding a spiced outer layer to the pumpkin puree dough. Cream of tartar, vanilla, and pumpkin pie spice round out the familiar snickerdoodle flavors. The recipe makes 24 cookies, with a two-hour dough chill before roughly 12 minutes of baking. Because the cookies have no frosting, they are simple to portion into paper bags or tins once cool, which makes sharing leftovers with visitors especially straightforward.
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Tasty Pumpkin Turnovers
Puff pastry encloses the spiced filling in Tasty Pumpkin Turnovers, turning pumpkin puree into a flaky, handheld dessert. Brown sugar, pumpkin pie spice, and egg flavor the center, with cinnamon sugar scattered over the pastry tops. Twelve turnovers bake in a recipe that takes about 30 minutes from start to finish. Let them cool enough for easy handling, then pack each one on parchment so guests can bring home a pastry without needing a fork.
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Pumpkin Custard
Baked in individual ramekins, Pumpkin Custard delivers the soft center of pumpkin pie without a pastry crust. Pumpkin puree, eggs, heavy cream, vanilla, and pumpkin spice make the filling, while erythritol and stevia provide sweetness instead of regular sugar. The recipe uses four ramekins and bakes in a water bath for about 50 minutes. Serve it warm or chilled, and leave extra portions in their dishes if guests plan to take some home.
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Pumpkin Cheesecake Bars
Graham cracker crumbs support Pumpkin Cheesecake Bars, which have swirls of plain and pumpkin-spiced cream cheese filling. Sour cream, vanilla, eggs, and pumpkin puree help create the creamy layers before baking and chilling. The recipe yields nine portions and takes about five hours including the time needed to set. Cut clean squares once fully chilled, and send extras home in a refrigerated container with parchment between pieces if they need stacking.
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Pumpkin Chocolate Cake
Semisweet chocolate gives Pumpkin Chocolate Cake a rich flavor alongside pumpkin puree and a little pumpkin pie spice. White and brown sugars, eggs, flour, and butter round out the batter, while powdered sugar and cream are used for the finishing topping. The recipe serves ten in about an hour. Set out slices for dessert, then place any extras in individual containers so the chocolate cake can make the trip home without getting crushed.
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Pumpkin Brownies
Chocolate and pumpkin batters create the layered look of Pumpkin Brownies, with warm spices running through the pumpkin portion. Butter, semisweet chocolate, eggs, pumpkin puree, cinnamon, and pumpkin pie spice make a pan of 16 brownies in about an hour. These are useful for sharing because each serving is already a square. Cool the entire pan before slicing, then arrange the pieces in one layer or separate them with parchment for transport.
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Pumpkin Dump Cake
Custard-like pumpkin filling sits beneath Pumpkin Dump Cake, finished with dry yellow cake mix and butter that bake into a golden topping. Pumpkin puree, evaporated milk, eggs, brown sugar, and spice form the filling. The recipe serves 12 in about one hour and five minutes. Scoop it warm for dessert, but let take-home portions cool and package them in sturdy containers so the softer bottom does not spill or break apart.
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Cake Mix Pumpkin Spice Muffins
Five ingredients keep Cake Mix Pumpkin Spice Muffins simple enough for an afternoon bake before company arrives. Yellow cake mix, pumpkin puree, cinnamon, pumpkin pie spice, and chocolate chips make 18 muffins in about 30 minutes. Each muffin comes in its own portion, so there is no cutting or serving spoon needed. Leave a few in paper liners, and visitors can take some home in a bakery box or covered container.
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Cinnamon Cream Cheese Pumpkin Muffins
Beneath the cinnamon streusel, Cinnamon Cream Cheese Pumpkin Muffins hide a cream cheese filling in soft pumpkin batter. Publisher-network descriptions identify pumpkin puree, buttermilk, brown sugar, and pumpkin pie spice among the main ingredients, with 12 muffins in about 35 minutes. The individual portions make them easier to share than a sliced cake. Keep any extras in a single layer, and refrigerate them appropriately if they will be traveling with guests later.
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