20 Delicious Recipes with Fresh Pumpkin Inspired by Fall

Fall is here, and that means one thing—pumpkin season is in full swing! Whether you’re craving cozy comfort food, quick weeknight dinners, or festive seasonal treats, fresh pumpkin is the star ingredient you need. From creamy soups to decadent desserts, we’ve rounded up 20 mouthwatering recipes that celebrate this autumn favorite. Get ready to fall in love with pumpkin all over again—let’s dive in!

Classic Fresh Pumpkin Pie

Nothing beats the rich, spiced aroma of a homemade pumpkin pie—this version lets fresh pumpkin shine for a truly special dessert.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 2 cups fresh pumpkin puree (from a 3–4 lb sugar pumpkin)
• 3/4 cup packed brown sugar
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 3 large eggs, lightly beaten
• 1 cup heavy cream
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 425°F. Roll out the pie crust and fit it into a 9-inch pie dish; crimp edges. Chill while preparing filling.
2. In a large bowl, whisk together the pumpkin puree, 3/4 cup brown sugar, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, and 1/4 tsp nutmeg until smooth.
3. Beat in the eggs, then stir in the heavy cream and 1 tsp vanilla until fully combined. Pour into the chilled crust.
4. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake 40–45 minutes longer, until the center jiggles slightly but edges are set. Cool completely before slicing.

The fresh pumpkin gives this pie a subtly earthy sweetness and velvety texture that canned puree just can’t match. Serve with a dollop of whipped cream for the ultimate finish.

Tip: For extra flavor, roast your pumpkin halves (seeds removed) at 375°F for 45 minutes before pureeing—it deepens the natural caramel notes.

Roasted Pumpkin and Sage Soup

This creamy, earthy soup gets deep flavor from caramelized roasted pumpkin and fragrant sage—a hug in a bowl for chilly evenings.

Ingredients:

• 1 small sugar pumpkin (about 3 lbs), peeled, seeded, and cut into 1-inch cubes
• 3 tbsp olive oil, divided
• 1 tbsp chopped fresh sage
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream (optional)

Instructions:

1. Roast the pumpkin: Toss pumpkin cubes with 2 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast at 400°F for 30 minutes, flipping halfway, until edges are caramelized.
2. Sauté aromatics: In a pot, heat 1 tbsp olive oil over medium. Add onion and cook 5 minutes until soft. Stir in garlic and sage; cook 1 minute until fragrant.
3. Simmer: Add roasted pumpkin and vegetable broth. Bring to a boil, then reduce heat and simmer 15 minutes.
4. Blend: Use an immersion blender to purée until smooth (or carefully transfer to a blender in batches). Stir in 1/4 tsp black pepper and cream (if using).

The roasted pumpkin adds a subtle sweetness that balances the sage’s warmth, while the cream (if you use it) gives a velvety finish. Tip: For extra texture, top with crispy sage leaves fried in olive oil until crisp.

Creamy Pumpkin Risotto

This cozy pumpkin risotto is like a hug in a bowl—velvety, subtly sweet, and packed with warm spices that make it a standout comfort dish.

Ingredients

• 4 cups low-sodium chicken or vegetable broth
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine (like Pinot Grigio)
• 1 cup canned pumpkin puree (not pie filling)
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup grated Parmesan cheese, plus extra for serving
• 2 tbsp unsalted butter
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh sage (optional, for garnish)

Instructions

1. In a saucepan, warm the broth over low heat. Keep it simmering gently.
2. Heat olive oil in a large Dutch oven over medium heat. Add the onion and cook for 3–4 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add Arborio rice and toast for 2 minutes, stirring constantly. Pour in the white wine and cook until mostly absorbed, about 2 minutes.
4. Ladle in 1 cup of warm broth, stirring frequently until absorbed. Repeat, adding broth ½ cup at a time, until the rice is al dente (about 20 minutes total).
5. Stir in the pumpkin puree, ½ tsp cinnamon, ¼ tsp nutmeg, 1 tsp salt, and ½ tsp black pepper. Cook for 2 minutes until fully incorporated.
6. Remove from heat. Stir in ½ cup Parmesan and 2 tbsp butter until creamy. Taste and adjust salt if needed.
7. Serve topped with extra Parmesan and fresh sage if using.

The pumpkin melts into the risotto, creating a luxuriously smooth texture with just the right hint of spice—no one will guess how simple it is to make!

Tip: For extra richness, swap the butter for mascarpone cheese at the end.

Pumpkin Spice Pancakes

Fluffy, warmly spiced, and just sweet enough, these pancakes are like a cozy hug on a crisp morning—no fancy techniques required.

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 tbsp brown sugar
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup milk (any kind)
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp melted butter (plus extra for the pan)
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, whisk together 1 1/4 cups flour, 2 tbsp brown sugar, 2 tsp baking powder, 1 tsp pumpkin pie spice, 1/2 tsp cinnamon, and 1/4 tsp salt.
2. In another bowl, mix 1 cup milk, 1/2 cup pumpkin puree, the egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth.
3. Pour wet ingredients into dry ingredients and stir just until combined (small lumps are fine). Let batter rest 5 minutes.
4. Heat a skillet or griddle over medium-low heat and lightly coat with butter. Pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form on top, then flip and cook 1–2 minutes more until golden.

The secret? Resting the batter ensures ultra-fluffy stacks, while the pumpkin keeps them tender even if you sneak an extra one (or three).

Tip: For a fun twist, fold in 1/4 cup mini chocolate chips after mixing—kids (and adults) will go wild.

Pumpkin and Bacon Stuffed Shells

These stuffed shells are the ultimate cozy comfort food—sweet pumpkin, smoky bacon, and creamy cheese stuffed into tender pasta for a dish that’s as impressive as it is easy.

Ingredients:

• 20 jumbo pasta shells
• 6 slices bacon, chopped
• 1 cup canned pumpkin puree
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp dried sage
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1/2 cup marinara sauce
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente, then drain and toss with 1 tbsp olive oil to prevent sticking.
2. In a skillet over medium heat, cook chopped bacon until crispy, about 6–8 minutes. Drain on paper towels.
3. In a bowl, mix pumpkin puree, ricotta, Parmesan, garlic powder, sage, salt, and black pepper. Fold in cooked bacon.
4. Spread marinara sauce in the bottom of a 9×13-inch baking dish. Fill each shell with the pumpkin mixture and arrange in the dish. Top with mozzarella.
5. Bake for 20–25 minutes until cheese is bubbly and golden. Let cool 5 minutes before serving.

The savory bacon and sweet pumpkin create a surprising harmony, while the three cheeses make every bite luxuriously rich.

Tip: For extra crispiness, broil the shells for 1–2 minutes at the end—just keep an eye on them!

Spiced Pumpkin Bread

This warmly spiced pumpkin bread is moist, fragrant, and just sweet enough—perfect for cozy mornings with coffee or an afternoon snack.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ¾ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp ground ginger
• 1 ½ cups granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• ¼ cup water

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ¾ tsp salt, 1 ½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ½ tsp ginger.
3. In another bowl, beat 1 ½ cups sugar, ½ cup vegetable oil, and 2 eggs until smooth. Mix in 1 cup pumpkin puree and ¼ cup water.
4. Gradually fold dry ingredients into wet until just combined (don’t overmix).
5. Pour batter into the pan and bake for 60–65 minutes, until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a rack.

The blend of warm spices and pumpkin creates a deeply aromatic loaf with a tender crumb—almost like a sliceable pumpkin pie!

Tip: For extra richness, swap half the oil with melted butter, or fold in ½ cup toasted walnuts or chocolate chips before baking.

Pumpkin and Black Bean Chili

This hearty chili combines sweet pumpkin and smoky spices for a cozy, meatless meal that’ll warm you up from the inside out.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 (15 oz) can pumpkin puree (not pie filling)
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional toppings: avocado, cilantro, lime wedges

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and bell pepper; cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the pumpkin puree, black beans, diced tomatoes, and vegetable broth. Stir in 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until thickened slightly.
4. Serve hot with toppings like avocado or fresh cilantro. The pumpkin adds a velvety texture that balances the smoky spices perfectly.

Tip: For extra depth, stir in 1 tsp cocoa powder with the spices—it deepens the chili’s richness without tasting chocolatey.

Pumpkin Cheesecake with Gingersnap Crust

This creamy, spiced pumpkin cheesecake sits on a snappy gingersnap crust—perfect for when you want a dessert that feels fancy but comes together with minimal fuss.

Ingredients:

• 1 ½ cups gingersnap cookie crumbs (about 30 cookies)
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• ¾ cup packed brown sugar
• 1 (15 oz) can pumpkin puree
• 3 large eggs
• 1 tsp vanilla extract
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp salt

Instructions:

1. Prep the crust: Preheat oven to 325°F. Mix 1 ½ cups gingersnap crumbs, ¼ cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool slightly.
2. Make the filling: Beat cream cheese and ¾ cup brown sugar until smooth. Add pumpkin puree, then mix in eggs one at a time. Stir in 1 tsp vanilla, 1 ½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp salt until just combined.
3. Bake: Pour filling over crust. Bake at 325°F for 50–55 minutes until edges are set but center still jiggles slightly. Turn off oven, crack the door, and let cool inside for 1 hour. Chill overnight.

The gingersnap crust adds a warm, spicy crunch that balances the velvety pumpkin filling—no water bath required for this fuss-free version!

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Fresh Pumpkin Ravioli with Brown Butter Sauce

These tender ravioli, stuffed with spiced pumpkin and draped in nutty brown butter, taste like autumn in every bite—without requiring fancy pasta skills.

Ingredients

• 1 cup canned pumpkin puree (not pie filling)
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 30 round wonton wrappers
• 1 large egg, lightly beaten
• 6 tbsp unsalted butter
• 8 fresh sage leaves
• 1 tbsp honey

Instructions

1. In a bowl, mix pumpkin puree, 1/4 cup Parmesan, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp salt.
2. Lay out 15 wonton wrappers. Brush edges with beaten egg. Place 1 tbsp pumpkin filling in the center of each. Top with remaining wrappers, pressing edges to seal.
3. Bring a pot of salted water to a gentle boil. Cook ravioli in batches for 2-3 minutes until they float. Remove with a slotted spoon.
4. Meanwhile, melt butter in a skillet over medium heat. Cook 6-8 minutes, swirling occasionally, until golden and nutty-smelling. Add sage leaves and fry 30 seconds until crisp. Stir in 1 tbsp honey.
5. Toss ravioli with brown butter sauce. Serve with extra Parmesan.

The honey adds a subtle sweetness that balances the earthy sage—making this dish feel restaurant-worthy with pantry staples.

Tip: Keep unused wonton wrappers under a damp towel to prevent drying while assembling.

Pumpkin Curry with Coconut Milk

This creamy, spiced pumpkin curry is the ultimate cozy bowl—sweet, savory, and just a little spicy, with a velvety coconut milk base.

Ingredients:

• 2 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp red curry paste
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp salt
• 3 cups peeled, cubed pumpkin (1-inch pieces)
• 1 (14-oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 tbsp brown sugar
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 2 tbsp coconut oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until soft. Stir in garlic, ginger, 1 tbsp red curry paste, 1 tsp turmeric, 1 tsp cumin, and 1/2 tsp salt. Cook for 1 minute until fragrant.
2. Add pumpkin, tossing to coat in the spices. Pour in coconut milk and vegetable broth. Bring to a simmer, then reduce heat to low. Cover and cook for 15–20 minutes, stirring occasionally, until pumpkin is tender.
3. Stir in 1 tbsp brown sugar and 1 tbsp lime juice. Taste and adjust salt if needed. Garnish with cilantro.

The lime juice brightens the rich coconut milk, while the pumpkin melts into the curry for a luscious, spoonable texture. Tip: For extra depth, toast the spices in the oil for 30 seconds before adding the onion.

Pumpkin and Goat Cheese Tart

This savory-sweet tart balances creamy goat cheese with spiced pumpkin purée, all nestled in a buttery, flaky crust—elegant enough for a dinner party but simple enough for a cozy weeknight.

Ingredients

• 1 store-bought pie crust (or homemade, thawed if frozen)
• 1 cup canned pumpkin purée
• 4 oz goat cheese, softened
• 1 large egg
• 1/4 cup heavy cream
• 2 tbsp honey
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tbsp olive oil
• 1 tbsp fresh thyme leaves (for garnish)

Instructions

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan, trimming excess. Prick the bottom with a fork, then bake for 10 minutes until lightly golden. Let cool slightly.
2. In a bowl, whisk together the pumpkin purée, goat cheese, egg, heavy cream, 2 tbsp honey, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt until smooth. Spread evenly into the crust.
3. Bake for 25–30 minutes until the filling is set and the edges are golden. Let cool 10 minutes.
4. Drizzle with 1 tbsp olive oil and sprinkle with fresh thyme leaves before serving.

The magic here? The tangy goat cheese cuts through the pumpkin’s sweetness, while the thyme adds an herbal freshness that keeps every bite interesting.

Tip: For a crispier crust, blind-bake it with pie weights for 15 minutes before adding the filling.

Pumpkin and Lentil Stew

This hearty stew is a hug in a bowl—sweet pumpkin, earthy lentils, and warm spices come together for a dish that’s as nourishing as it is flavorful.

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp red pepper flakes
• 1 cup dried green or brown lentils, rinsed
• 3 cups peeled and cubed pumpkin (1-inch pieces)
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp cinnamon, and 1/4 tsp red pepper flakes. Cook for 1 minute until fragrant.
2. Add the lentils, pumpkin, vegetable broth, diced tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the lentils and pumpkin are tender.
3. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

The cinnamon and smoked paprika add a subtle warmth that makes this stew feel extra cozy—perfect for ladling over crusty bread or fluffy rice.

Tip: For a creamier texture, mash a few pumpkin pieces against the pot before serving.

Pumpkin Seed Pesto Pasta

This nutty, herb-packed pesto swaps pine nuts for toasty pumpkin seeds, giving your pasta a cozy, earthy twist that’s ready in minutes.

Ingredients:

• 12 oz dried pasta (like fusilli or spaghetti)
• 1/2 cup raw pumpkin seeds
• 2 cups fresh basil leaves, packed
• 1/3 cup grated Parmesan cheese
• 2 garlic cloves, peeled
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup extra-virgin olive oil
• 1 tbsp lemon juice

Instructions:

1. Toast the pumpkin seeds: In a dry skillet over medium heat, toast the pumpkin seeds for 3–4 minutes, shaking often, until fragrant and lightly golden. Let cool slightly.
2. Cook the pasta: Boil the pasta in salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
3. Blend the pesto: In a food processor, combine the toasted pumpkin seeds, basil, Parmesan, garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until finely chopped. With the motor running, drizzle in the olive oil and 1 tbsp lemon juice until smooth.
4. Toss it all together: In a large bowl, mix the hot pasta with the pesto, adding reserved pasta water 1 tbsp at a time to loosen the sauce if needed.

The pumpkin seeds add a rustic crunch to this pesto, while the lemon brightens up the richness—no one will guess it’s nut-free!

Tip: For extra depth, swap half the basil with baby spinach or arugula.

Pumpkin and Apple Muffins

These cozy muffins blend the earthy sweetness of pumpkin with juicy apple chunks—perfect for a grab-and-go breakfast or afternoon snack.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 cup canned pumpkin puree
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 medium apple, peeled and diced (about 1 cup)

Instructions:

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a bowl, whisk together 1 ½ cups flour, 1 tsp baking soda, ½ tsp baking powder, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp salt.
3. In another bowl, mix ½ cup granulated sugar, ¼ cup brown sugar, 1 cup pumpkin puree, ⅓ cup oil, 2 eggs, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into the wet mixture until just combined, then gently stir in the diced apple.
5. Divide batter evenly among muffin cups (about ¾ full). Bake for 20–22 minutes, or until a toothpick comes out clean.

The tender crumb and pockets of soft apple make these muffins irresistibly moist—no frosting needed!

Tip: For extra crunch, sprinkle the tops with coarse sugar before baking.

Pumpkin and Chorizo Empanadas

These flaky, savory empanadas are stuffed with a cozy mix of spiced pumpkin and smoky chorizo—perfect for a handheld fall snack or appetizer.

Ingredients:

• 1 (14 oz) package refrigerated pie crust (2 crusts)
• 1/2 lb fresh chorizo, casings removed
• 1 cup canned pumpkin puree (not pie filling)
• 1/4 cup finely diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp olive oil
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add chorizo and cook, breaking it into crumbles, for 5 minutes until browned. Add onion and garlic; cook 2 more minutes. Stir in pumpkin, cumin, smoked paprika, and salt. Cook 3 minutes, then remove from heat.
3. Unroll pie crusts and cut into 4-inch circles (about 6 per crust). Spoon 1 tbsp filling onto each circle, fold over, and crimp edges with a fork.
4. Brush empanadas with beaten egg. Bake for 20 minutes until golden and crisp.

The contrast of sweet pumpkin and spicy chorizo tucked into buttery crust is downright addictive—don’t be surprised if these disappear fast!

Tip: For extra crunch, sprinkle empanadas with flaky salt before baking.

Pumpkin and Sage Gnocchi

These pillowy gnocchi are infused with cozy pumpkin flavor and topped with crispy sage for a dish that feels like a warm hug.

Ingredients:

• 1 (15 oz) can pumpkin puree (not pie filling)
• 2 cups all-purpose flour, plus extra for dusting
• 1 large egg, lightly beaten
• 1 tsp kosher salt
• 1/4 tsp ground nutmeg
• 4 tbsp unsalted butter
• 12 fresh sage leaves
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a large bowl, mix pumpkin puree, flour, egg, 1 tsp salt, and nutmeg until a soft dough forms. Turn onto a floured surface and knead gently 3–4 times (don’t overwork).
2. Divide dough into 4 pieces. Roll each into a 1-inch-thick rope, then cut into 3/4-inch pillows. Press lightly with a fork for ridges.
3. Bring a large pot of salted water to a simmer. Cook gnocchi in batches for 2–3 minutes until they float. Remove with a slotted spoon.
4. Meanwhile, melt butter in a skillet over medium heat. Add sage leaves and cook 1–2 minutes until crisp. Toss cooked gnocchi in the sage butter.
5. Serve immediately with Parmesan sprinkled on top.

The nutmeg and pumpkin create a subtly sweet backbone, while the crispy sage adds an earthy crunch that’s downright addictive.

Tip: For extra-light gnocchi, swap half the flour with ricotta cheese—just add a pinch more salt to balance it.

Pumpkin and Chocolate Chip Cookies

These pumpkin and chocolate chip cookies are the perfect blend of cozy spice and melty sweetness—soft, cakey, and impossible to resist straight from the oven.

• 1 cup canned pumpkin puree (not pie filling)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat together 1/2 cup softened butter, 3/4 cup granulated sugar, and 1/4 cup brown sugar until fluffy. Mix in 1 cup pumpkin puree, 1 egg, and 1 tsp vanilla until smooth.
3. In another bowl, whisk 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt. Gradually fold dry ingredients into the wet mixture until just combined. Stir in 1 cup chocolate chips.
4. Drop dough by rounded tablespoons onto baking sheets, spacing 2 inches apart. Bake for 12–14 minutes until edges are set but centers are still slightly soft.
5. Let cool on sheets for 5 minutes, then transfer to a wire rack.

The pumpkin keeps these cookies irresistibly moist, while the chocolate chips add pockets of gooey contrast—ideal for when you can’t decide between a spiced treat and something decadent.

Tip: For extra flavor, brown the butter before mixing it into the dough—it adds a nutty depth that pairs beautifully with the pumpkin.

Pumpkin and Coconut Milk Ice Cream

This creamy, dairy-free ice cream blends cozy pumpkin spice with rich coconut milk for a dessert that feels indulgent yet light.

Ingredients:

• 1 (13.5 oz) can full-fat coconut milk
• 1 cup pumpkin puree (not pie filling)
• 1/2 cup pure maple syrup
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp fine sea salt

Instructions:

1. In a blender, combine the coconut milk, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and salt. Blend until completely smooth, about 30 seconds.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until thick and creamy.
3. Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm enough to scoop.

The coconut milk adds a silky texture that makes this ice cream scoopable straight from the freezer—no icy chunks here!

Tip: For extra decadence, drizzle with melted dark chocolate or sprinkle toasted coconut flakes on top before serving.

Pumpkin and Kale Quiche

This savory quiche blends sweet roasted pumpkin with earthy kale for a cozy, nutrient-packed brunch star. A flaky crust and creamy custard tie it all together.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 1 cup canned pumpkin puree (not pie filling)
• 3 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 cup chopped kale, ribs removed
• 1/2 cup shredded Gruyère cheese
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan, prick the bottom with a fork, and blind bake for 10 minutes. Let cool slightly.
2. In a skillet, heat 1 tbsp olive oil over medium. Add chopped kale and sauté for 3 minutes until wilted. Set aside.
3. Whisk together 1 cup pumpkin puree, 3 eggs, 1 cup heavy cream, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp nutmeg until smooth.
4. Spread kale evenly over the crust, then pour the pumpkin mixture on top. Sprinkle with 1/2 cup Gruyère.
5. Bake at 375°F for 35–40 minutes until the center is set and the edges are lightly golden. Cool 10 minutes before slicing.

The subtle sweetness of pumpkin balances the kale’s bitterness beautifully, while the Gruyère adds a nutty richness. Perfect for impressing guests without fuss!

Tip: For extra texture, sprinkle toasted pumpkin seeds on top before baking.

Pumpkin and Cinnamon Rolls

These soft, spiced pumpkin rolls swirl together cozy cinnamon and rich pumpkin puree for a breakfast treat that feels like a hug in every bite.

Ingredients

• 3 ½ cups all-purpose flour, divided
• ¼ cup granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tsp salt
• ¾ cup whole milk, warmed to 110°F
• ½ cup pumpkin puree
• 1 large egg
• 3 tbsp unsalted butter, melted
• ½ cup packed brown sugar
• 2 tsp ground cinnamon
• 2 tbsp softened butter (for filling)
• 1 cup powdered sugar
• 2 tbsp milk (for glaze)

Instructions

1. In a bowl, whisk together 2 cups flour, granulated sugar, yeast, and 1 tsp salt. Add warmed milk, pumpkin puree, egg, and 3 tbsp melted butter. Mix until combined, then knead in remaining 1 ½ cups flour until dough is smooth (5–7 minutes). Cover and let rise 1 hour or until doubled.
2. Roll dough into a 12×16-inch rectangle. Spread 2 tbsp softened butter evenly over the surface, then sprinkle with brown sugar and 2 tsp cinnamon. Tightly roll into a log and slice into 12 even pieces.
3. Arrange rolls in a greased 9×13-inch pan. Cover and let rise 30 minutes. Preheat oven to 375°F. Bake for 20–22 minutes until golden.
4. Whisk powdered sugar and 2 tbsp milk into a glaze. Drizzle over warm rolls.

The pumpkin keeps these rolls extra tender, while the cinnamon swirl adds just the right warmth—no one will guess they’re secretly packed with veggie goodness!

Tip: For extra-gooey centers, place rolls snugly in the pan so they bake together.

Conclusion

With 20 delicious ways to enjoy fresh pumpkin, this roundup is your go-to guide for cozy fall cooking! Whether you’re craving something sweet, savory, or spiced, there’s a recipe here for everyone. We’d love to hear which ones you try—drop a comment with your favorites, and don’t forget to share this article on Pinterest to spread the pumpkin love. Happy baking!