14 Simple Pumpkin Desserts to Bake This Fall

The week I spot the first pumpkins on my neighbor’s porch, I stock the pantry with canned puree and start baking like the kids still live here. These fourteen desserts are the ones that get requested every autumn, from a proper pie and a silky cheesecake to chewy cookies, frosted bars and a dump cake you can pull together in minutes. Every one starts with ordinary canned pumpkin, so you never have to wrestle a gourd. Grab the large cans if you see them, because one usually covers two recipes on this list.

1) Classic Pumpkin Pie

This is the smooth, gently spiced pumpkin pie that belongs on every Thanksgiving table. Evaporated milk and an extra yolk give the custard a dense, creamy texture that slices cleanly once chilled. Starting the bake hot and finishing it lower helps the crust brown nicely while the filling sets without cracking.

Bring the pie to the table whole so everyone can admire it before you slice. Hot coffee or a mug of spiced cider makes the perfect partner after the big meal. A leftover slice with coffee the morning after Thanksgiving is my favorite little tradition, and Tom always joins me.

Ingredients

1 unbaked 9 inch deep dish pie crust, homemade or store bought

1 (15 ounce) can pumpkin puree

1 (12 ounce) can evaporated milk

2 large eggs

1 large egg yolk

3/4 cup packed light brown sugar

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 teaspoon vanilla extract

Whipped cream, for serving

Read the label and buy plain pumpkin puree, since pumpkin pie filling already has sugar and spice added and will throw off the recipe. Eggs at room temperature whisk into the pumpkin more smoothly and help the custard bake evenly. This pie slices most neatly after a night in the fridge, so it is an easy one to bake the day before.

Instructions

Set an oven rack low in the oven and preheat to 425F. Press the crust into a deep 9 inch pie plate, crimp the rim however you like and pop it in the fridge for 15 minutes while you mix.

Whisk the pumpkin with the evaporated milk, whole eggs and extra yolk in a big bowl until it is perfectly smooth.

Add the vanilla, salt, brown sugar and all the spices, and keep whisking until you cannot see any sugar streaks.

Put the pie plate on a rimmed sheet pan to catch any drips, then pour in the filling. Bake 15 minutes at 425F.

Open the door just briefly and drop the heat to 350F. Keep baking for another 40 to 50 minutes. When it is ready, the outer ring will look set and a bit puffy while the middle still wobbles gently if you tap the pan. A knife poked in about halfway from the rim should come out clean.

Shield the crust with foil strips or a pie guard if it starts getting too dark.

Let the pie sit on a cooling rack for no less than 2 hours, then refrigerate it until serving. It firms up as it cools. Pile on the whipped cream.

Thanksgiving at our house does not start until this pie is cooling on the counter. I have baked it every November since my first baby was born, and it has never once let me down.

Bake it the day before so it has a full night to chill and set. That also frees up your oven for the turkey and sides on the big day.

2) Pumpkin Bars with Cream Cheese Frosting

These soft, cakey bars are packed with pumpkin and cinnamon and finished with a generous spread of tangy cream cheese frosting. They bake in a large sheet pan, so one batch easily serves a crowd. The cake stays tender and moist for days, which makes them perfect for baking ahead.

Cut these into small squares and set them on a platter for a bake sale, office party or church supper. A sprinkle of cinnamon or chopped pecans over the frosting makes them look extra festive. The grandkids love them as an after school snack with a glass of cold milk.

Ingredients

4 large eggs

1 2/3 cups granulated sugar

1 cup vegetable oil

1 (15 ounce) can pumpkin puree

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon salt

For the frosting

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

Soften the cream cheese and butter on the counter for about an hour, or the frosting will end up with little lumps. Sift the powdered sugar if it looks clumpy for an extra smooth finish. For clean cuts, chill the frosted cake for 30 minutes and wipe the knife between slices.

Instructions

Preheat to 350F. Butter or spray a rimmed 10×15 inch sheet pan, the jelly roll kind.

Using a whisk or hand mixer, beat the eggs, sugar, oil and pumpkin together in a big bowl for about 2 minutes, until smooth and a little lighter in color.

In another bowl, stir together the flour, cinnamon, salt, baking soda and baking powder. Tip these into the pumpkin mixture and stir only until the flour disappears.

Spread the batter into the greased pan in an even layer. Bake 25 to 30 minutes. The top should bounce back when you press it lightly, and a toothpick poked in the middle should come out with no wet batter.

Leave the pan on a rack until the cake is completely cool, about 1 1/2 hours. If you frost while it is warm, the frosting will melt right off.

To make the frosting, beat the butter and cream cheese together on medium for about 2 minutes, until light and smooth. Work in the powdered sugar a cup at a go, add the vanilla last and keep beating until it looks creamy.

Spread the frosting over the cooled cake and cut it into 24 bars. Store any leftovers in the fridge, covered.

Whenever someone at church asks me to bring dessert in the fall, these are what I carry in. They feed a crowd, travel right in the pan and the tray always comes home empty.

Chill the frosted bars for 20 minutes before cutting. The frosting firms up and you get neat, clean squares.

3) Moist Pumpkin Bread

This tender quick bread is full of warm spices and has a beautiful domed top. A mix of brown and white sugar keeps the crumb soft and moist and adds a hint of caramel flavor. It keeps well wrapped on the counter for several days and only gets better after the first night.

Toast a slice and spread it with salted butter or cream cheese for an easy fall breakfast. Wrapped in parchment with a ribbon, a loaf makes a cozy gift for teachers and neighbors. Tom likes his with a cup of coffee on the porch on a crisp October morning.

Ingredients

1 3/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 1/2 cups pumpkin puree

1/2 cup vegetable oil

2 large eggs

1 cup granulated sugar

1/2 cup packed light brown sugar

1/3 cup milk

1 teaspoon vanilla extract

A 15 ounce can holds about 1 3/4 cups, so you will have a few spoonfuls left to stir into oatmeal or a smoothie. Glass loaf pans bake hotter at the edges, so lower the oven to 325F and allow a few extra minutes if that is what you have. Wrapped well, the loaf freezes for up to 3 months and slices thaw in minutes on the counter.

Instructions

Preheat to 350F. Butter a 9×5 inch loaf pan, then lay a strip of parchment across the bottom and up the long sides so you can lift the bread out later.

In a medium bowl, stir together the flour, salt, baking soda and spices.

Whisk the pumpkin, oil, eggs, milk, vanilla and both kinds of sugar in a larger bowl until smooth and evenly mixed.

Add the flour mixture to the pumpkin mixture and fold it in gently with a spatula, stopping as soon as you no longer see dry flour. A few lumps are perfectly fine, and stirring too much will make the bread tough.

Spread the batter into the pan and level the top. It needs 60 to 70 minutes in the oven. The loaf is done when it is nicely domed and a toothpick from the middle comes out clean or with just a few moist crumbs. If the top gets too dark, lay a loose sheet of foil over it once it has baked for about 45 minutes.

Leave it in the pan for 15 minutes, then use the parchment to lift it onto a rack. Wait until it is fully cool before you slice.

A loaf of this on the counter makes the whole house smell like October. Tom slices it for breakfast, afternoon snacks and dessert, so I almost always bake two.

Wrap a cooled loaf tightly in plastic and then foil, and it will keep in the freezer for up to three months.

4) Pumpkin Chocolate Chip Cookies

These soft, cakey cookies are full of pumpkin and spice and studded with plenty of chocolate chips. Blotting the pumpkin first removes extra moisture, so they bake up tender instead of puffy and muffin like. They hold their shape well, which makes them easy to stack and pack in lunches.

Set a plate of these out with cold milk after a fall football game or an afternoon of raking leaves. They are a favorite on our family trip to the pumpkin patch, packed in a tin for the car ride home. A few tucked into a cellophane bag make sweet Halloween treats for the neighbors.

Ingredients

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup packed light brown sugar

1 cup pumpkin puree

1 large egg

1 teaspoon vanilla extract

1 1/2 cups semisweet chocolate chips

Bake one sheet at a time on the middle rack so the bottoms do not brown too fast. If your kitchen is warm and the dough feels soft, chill it for 30 minutes to make scooping much tidier. Let the cookies cool completely before stacking, because their soft tops stick together while warm.

Instructions

Preheat to 350F and cover two cookie sheets with parchment.

Spread the pumpkin puree on a few stacked paper towels and press another towel on top for about a minute. Soaking up some of the water keeps these cookies from turning out too puffy.

Stir together the flour, spices, salt and baking soda in a medium bowl.

Cream the butter and both sugars in a large bowl with the mixer on medium. After 2 to 3 minutes it should look light and fluffy. Add the blotted pumpkin, the egg and the vanilla and beat until blended. Do not worry if it looks a little separated.

Pour in the flour mixture and mix on low until it just comes together, then stir in the chocolate chips by hand.

Drop heaping tablespoons of dough onto the sheets, leaving about 2 inches between them. These cookies barely spread, so dampen your fingertips and press each one down a little.

Bake 12 to 14 minutes, until the edges look set and lightly golden and the tops no longer look wet. Give them 5 minutes to rest on the hot pan before you shift them to a rack.

These are the cookies the grandkids beg to help with when they sleep over in October. The dough is forgiving, easy to scoop and they never last long in the cookie jar.

Swap in butterscotch or white chocolate chips for a change, or add a handful of chopped toasted walnuts.

5) Pumpkin Cheesecake

This creamy cheesecake blends rich cream cheese with pumpkin and warm spice over a buttery graham crust. A pan of hot water around it keeps the oven steamy so the top bakes up smooth without cracking. It needs a long chill before slicing, so it is a great dessert to make ahead.

Top each slice with whipped cream, a drizzle of caramel sauce and a few toasted pecans. It is elegant enough for Thanksgiving and makes a nice change for the family members who are not pie people. Cut small slices, since it is rich and a little goes a long way.

Ingredients

For the crust

1 3/4 cups graham cracker crumbs

1/4 cup granulated sugar

6 tablespoons unsalted butter, melted

For the filling

3 (8 ounce) packages cream cheese, softened

1 cup granulated sugar

1/4 cup packed light brown sugar

1 1/4 cups pumpkin puree

3 large eggs, at room temperature

1/2 cup sour cream

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

Let the cream cheese, sour cream and eggs sit out for an hour, since cold ingredients leave lumps and tempt you to beat too long. Press the crust down with the flat bottom of a measuring cup so it packs tightly and does not crumble when sliced. Dip your knife in hot water and wipe it clean between slices for neat wedges.

Instructions

Preheat to 350F. Cover the outside of your 9 inch springform with two sheets of heavy foil so no water can sneak in. Mix the graham crumbs with the sugar and melted butter, then press it hard into the bottom and about an inch up the sides. Bake 10 minutes and let it cool. Turn the oven down to 325F.

Beat the cream cheese on medium low until silky, stopping often to scrape down the bowl. Add the white and brown sugars and beat until creamy.

Mix in the pumpkin, sour cream, vanilla and pumpkin pie spice. With the mixer on low, add the eggs one by one, mixing just until each one vanishes. Overbeating whips in air, and air causes cracks.

Pour the filling over the crust. Place the springform inside a big roasting pan and add hot water to the roasting pan until it reaches about an inch up the sides of the springform.

Give it somewhere between 1 hour 10 minutes and 1 hour 20 minutes in the oven. The outer edge should look set while the middle 3 inches still wobble a little.

Switch the oven off, prop the door open slightly and leave the cheesecake there for 1 hour. Lift it out of the water, run a thin knife around the rim and let it come to room temperature.

Chill it at least 4 hours, or overnight, before cutting.

This is what I serve the guests who say they do not care for pumpkin pie. It changes their minds every time and looks so elegant on a holiday buffet.

Wipe your knife clean with a warm damp towel between each slice. You will get neat, bakery style pieces every time.

6) Pumpkin Roll

This pretty rolled cake has a light, spiced pumpkin sponge wrapped around a sweet cream cheese filling. Rolling the cake while it is still warm sets its shape, so it will not crack when you fill it later. It slices into lovely swirls and looks far more impressive than the effort it takes.

Arrange the slices on a long platter so the pretty swirls show. A whole roll wrapped in parchment and tied with ribbon makes a wonderful hostess gift. I like to serve it at holiday open houses with a pot of coffee and a bowl of candied pecans.

Ingredients

3 large eggs

1 cup granulated sugar

2/3 cup pumpkin puree

3/4 cup all purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/4 teaspoon salt

Powdered sugar, for the towel and dusting

For the filling

8 ounces cream cheese, softened

6 tablespoons unsalted butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

Watch the cake closely and pull it once the top springs back, because a dry, overbaked sponge cracks when you roll it. Use a smooth, thin cotton towel rather than terry cloth, which leaves fuzz and a bumpy pattern on the cake. The filled roll freezes well for up to a month wrapped in plastic and foil, and it slices neatly while still slightly frozen.

Instructions

Preheat to 375F. Butter a rimmed 10×15 inch pan, fit a sheet of parchment inside, then butter that as well.

Beat the eggs and sugar on high for 3 minutes, until pale and thick. Add the pumpkin and beat it in. In a small bowl, combine the flour, cinnamon, baking soda and salt, then fold that into the egg mixture until smooth.

Spread the batter evenly into the pan and bake 13 to 15 minutes, until the cake bounces back when you touch the top.

While it bakes, lay out a thin dish towel and sift a heavy layer of powdered sugar over it. The moment the cake comes out of the oven, run a knife around the edges, turn it out onto the towel and peel away the parchment.

Beginning at one short end, roll the hot cake up with the towel inside. Set it seam side down on a rack to cool for 1 hour. Shaping it while warm keeps it from cracking later.

Beat the cream cheese, butter, vanilla and powdered sugar until smooth. Carefully unroll the cake and spread the filling over it, leaving about an inch bare around the edges. Roll it up again, this time leaving the towel out.

Wrap it in plastic and refrigerate an hour or longer. Before serving, give it another snowy dusting of powdered sugar and slice.

This looks like a bakery dessert, but it is much easier than it seems. My own mother showed me the towel trick years ago, and I have made one every November since.

A wrapped pumpkin roll freezes beautifully for up to two months. Thaw it in the fridge overnight and dust it with fresh powdered sugar.

7) Pumpkin Dump Cake

This easy dessert layers a creamy pumpkin custard under a crisp, buttery topping made from boxed cake mix and pecans. There is no mixer and almost no measuring, and you assemble it right in the baking dish. It bakes up like a cross between pumpkin pie and a crunchy cobbler.

This is my favorite dessert for potlucks, since it travels in its baking dish and feeds a crowd. A drizzle of caramel sauce over each scoop makes it feel like a fancy treat. The grandkids think it is the best thing about fall, and they always ask for the crunchy corner pieces.

Ingredients

1 (15 ounce) can pumpkin puree

1 (12 ounce) can evaporated milk

3 large eggs

1 cup granulated sugar

2 teaspoons pumpkin pie spice

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 teaspoon vanilla extract

1 (15.25 ounce) box yellow cake mix

1 cup chopped pecans

3/4 cup unsalted butter, melted

Whipped cream or vanilla ice cream, for serving

Check on it at 30 minutes and drizzle a little extra melted butter over any large dry patches of cake mix. A glass dish takes a bit longer to set, so go by the jiggle test in the middle rather than the clock. Leftovers belong in the fridge, since the pumpkin layer is a custard made with eggs and milk.

Instructions

Preheat to 350F. Butter or spray a 9×13 inch dish.

Whisk the pumpkin, evaporated milk, eggs, sugar, spices, salt and vanilla in a big bowl until smooth. Pour it into the dish and spread it out in an even layer.

Shake the dry cake mix over the pumpkin layer as evenly as you can, crumbling any clumps between your fingers. Leave it sitting on top without stirring.

Sprinkle the pecans across the cake mix.

Slowly pour the melted butter all over the top, moving back and forth to wet as much of the dry mix as possible. A few dry patches are no problem, and most of them will disappear in the oven.

Bake 50 to 60 minutes. You want a deep golden, crunchy top and a pumpkin layer beneath that is set and no longer jiggly in the middle.

Give it at least 20 minutes to cool before serving so the custard can firm up. It is lovely warm or cooled, with a cloud of whipped cream or some vanilla ice cream melting on top.

This is my go to when I suddenly remember I promised to bring dessert. It takes ten minutes to put together, and everyone asks for the recipe as if I fussed all afternoon.

Walnuts work just as well as pecans, or skip the nuts entirely and sprinkle the top with a little cinnamon sugar.

8) Pumpkin Snickerdoodles

These soft, chewy cookies combine a classic snickerdoodle with a spoonful of pumpkin and a little extra spice. A roll in cinnamon sugar gives them a sparkly, crackly coating that smells amazing as they bake. Cream of tartar provides that classic tang and keeps the centers pillowy soft.

Fill the cookie jar with these when the grandkids come for a fall weekend. They pair perfectly with hot apple cider or a mug of chai tea. Stacked in a small box lined with wax paper, they make a lovely contribution to a cookie exchange.

Ingredients

2 3/4 cups all purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

3/4 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup pumpkin puree

1 large egg

1 teaspoon vanilla extract

For rolling

1/3 cup granulated sugar

2 teaspoons ground cinnamon

Spoon the flour into the cup and level it, since packed flour turns these cookies dry and puffy. The rolled dough balls freeze well, and you can bake them straight from frozen with 1 to 2 extra minutes. Keep the cooled cookies in an airtight tin with a slice of bread, which helps them stay soft for days.

Instructions

Stir together the flour, baking soda, cream of tartar, pumpkin pie spice and salt in a medium bowl.

In a bigger bowl, cream the butter with the brown and white sugars on medium for 3 minutes, until fluffy. Add the pumpkin, vanilla and egg and beat until smooth.

Add the flour mixture and mix on low until it just comes together. The dough will be soft and tacky. Cover the bowl and refrigerate for at least 1 hour so it firms up enough to shape.

Preheat to 350F and line two cookie sheets with parchment. In a small bowl, mix the rolling sugar with the cinnamon.

Scoop out portions of about 1 1/2 tablespoons, roll each into a ball in your hands and coat it well in the cinnamon sugar. Space them 2 inches apart on the sheets.

Bake 10 to 12 minutes. Pull them when the rims are firm but the middles are still puffy and look a touch underdone. They will sink and crinkle as they cool.

Let them firm up on the pan for 5 minutes before you transfer them to a rack.

Snickerdoodles have always been Tom’s favorite cookie, so this autumn version was a sure thing in our house. The cinnamon sugar coating makes the whole kitchen smell wonderful.

Do not skip chilling the dough. Pumpkin makes it very soft, and an hour in the fridge makes it easy to roll into neat balls.

9) Pumpkin Whoopie Pies

These soft pumpkin cakes are sandwiched around a fluffy cream cheese filling for a fun handheld treat. The cakes bake up tender and domed, and the tangy filling balances their sweet spice perfectly. They are easy to make ahead and look adorable piled on a platter.

Wrap each one in wax paper and tuck them into lunch boxes for a sweet surprise. They are always a hit at Halloween parties and school bake sales. Roll the edges of the filling in mini chocolate chips or orange sprinkles for a festive touch.

Ingredients

3 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon pumpkin pie spice

1 cup vegetable oil

2 cups packed light brown sugar

1 (15 ounce) can pumpkin puree

2 large eggs

For the filling

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

Unfilled cakes keep for a day in an airtight container with parchment between the layers, since their tops turn slightly sticky. Chill the filling for 15 minutes if it seems too soft to hold its shape between the cakes. Filled whoopie pies keep in the fridge for 3 days and freeze well when wrapped one by one.

Instructions

Preheat to 350F and line three cookie sheets with parchment.

In a medium bowl, combine the flour, pumpkin pie spice, salt, baking soda and baking powder.

In a big bowl, whisk together the eggs, pumpkin, brown sugar and oil until smooth. Stir in the flour mixture until you no longer see dry flour. The batter will be quite thick.

Portion the batter with a 2 tablespoon scoop, leaving about 2 inches around each mound. You should get 32 little cakes.

Bake the sheets one after another, 10 to 12 minutes each. The tops should bounce back under a gentle fingertip. Rest them on the pan for 5 minutes, then cool them all the way on a rack.

For the filling, beat the butter and cream cheese until smooth. Add the vanilla and powdered sugar and beat until light and fluffy.

Match the cakes up in pairs of the same size. Pipe or spread a big spoonful of filling over the bottom of one cake from each pair and press its partner gently on top. Refrigerate for 30 minutes so the filling can firm up.

These are so much fun, and they always disappear first at the school bake sale. The grandkids love having a whole sandwich cookie all to themselves.

Wrapped one by one in plastic, these hold in the refrigerator for as long as four days. Let them sit out for 15 minutes before serving.

10) Pumpkin Bread Pudding

This cozy dessert soaks cubes of rich bread in a creamy pumpkin custard and bakes them until puffed and golden. The edges get crisp and caramelized while the center stays soft and custardy. A drizzle of warm caramel sauce over the top turns it into something really special.

Holiday brunch guests love this as much as dessert guests do, especially with a cup of strong coffee. A dusting of powdered sugar and a few toasted pecans make each bowl look special. It is also a wonderful way to turn leftover holiday bread into something everyone fights over.

Ingredients

8 cups cubed day old brioche or French bread, about 1 inch cubes

1 cup pumpkin puree

2 cups whole milk

1 cup heavy cream

4 large eggs

3/4 cup packed light brown sugar

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

1/4 teaspoon salt

2 tablespoons unsalted butter, melted

1 cup caramel sauce, warmed, for serving

Stale bread is a must, so if yours is fresh, toast the cubes at 300F for about 15 minutes until they feel dry. You can assemble the whole dish the night before, cover it and refrigerate it, then add about 10 minutes to the bake. Leftovers keep 3 days in the fridge and reheat nicely in the microwave in short bursts.

Instructions

Preheat to 350F. Butter a 9×13 inch dish and spread the bread cubes across it.

Whisk together the pumpkin, milk, cream, eggs, brown sugar, spice, vanilla and salt in a big bowl until there are no lumps.

Pour the custard all over the bread. Press the cubes down lightly with a spatula so each one gets wet. Then walk away for 15 minutes and let the bread drink it in.

Drizzle the melted butter across the top. This helps the bread poking out of the custard turn crisp and golden in the oven.

Bake 40 to 45 minutes. It is ready when the top has browned, the center is puffy and set and a knife pushed into the middle comes out free of wet custard. The center should read around 160F.

Let it cool for 10 minutes. Scoop it into bowls and pour some warm caramel sauce over each. Vanilla ice cream on top is always a good idea.

Any loaf that has gone a little dry ends up in this dish, and somehow it tastes far fancier than it should. I make it when friends come over for cards on a chilly Saturday night.

You can put it together the evening before and keep it covered in the fridge. Let it sit out for 30 minutes before baking and add a few extra minutes to the time.

11) Pumpkin Cinnamon Rolls

These soft, fluffy rolls have pumpkin worked right into the dough and a buttery cinnamon brown sugar swirl inside. Instant yeast keeps the rising time short, so they are doable on a weekend morning. A thick layer of cream cheese icing melts into every warm swirl.

Make these the star of a lazy fall Saturday breakfast with a pot of coffee and a bowl of fresh fruit. They are perfect for Thanksgiving morning, when everyone is gathered in the kitchen in their pajamas. Pair them with crispy bacon or sausage for a sweet and salty spread.

Ingredients

3/4 cup warm milk, about 110F

2 1/4 teaspoons instant yeast

1/4 cup granulated sugar

3/4 cup pumpkin puree

1/4 cup unsalted butter, melted

1 large egg

4 cups all purpose flour

1 teaspoon salt

For the filling

1/2 cup unsalted butter, very soft

3/4 cup packed light brown sugar

1 tablespoon ground cinnamon

4 ounces cream cheese, softened

1 cup powdered sugar

Pumpkin makes this dough stickier than most, so add extra flour only a spoonful at a time while you knead. For an overnight version, cover the shaped rolls and refrigerate them up to 12 hours, then let them sit out an hour before baking. If the tops brown before the centers reach 190F, lay a loose sheet of foil over the pan.

Instructions

In a big bowl, stir the warm milk together with the sugar and yeast and leave it for 5 minutes, until it looks foamy. Whisk in the pumpkin, egg and melted butter.

Add the salt and flour and stir until a soft dough comes together. Turn it out onto a floured counter and knead for 6 to 8 minutes, until it is smooth and only a little sticky. Put it in a greased bowl, cover it and leave it somewhere warm for 1 hour, until it has doubled.

Butter a 9×13 inch pan. On a floured counter, roll the dough out to an 18×12 inch rectangle. Spread 6 tablespoons of the soft butter over it and sprinkle the brown sugar and cinnamon evenly on top.

Starting at a long side, roll the dough up snugly and pinch the seam to seal. Slice it into 12 equal rolls using plain dental floss or a sharp knife, and set them in the dish.

Cover and let them rise for 45 minutes, until puffy. Preheat to 350F and bake 25 to 30 minutes, until golden and the middle rolls read 190F.

Beat the cream cheese, powdered sugar and the last 2 tablespoons of butter until smooth. Spread it over the rolls while they are still warm.

We always have these on Christmas morning, though I start practicing in October. The smell of them baking pulls even the sleepiest houseguests out of bed.

Shape the rolls the night before, cover and refrigerate. In the morning, let them rise on the counter for about an hour before baking.

12) Pumpkin Blondies

These chewy, buttery blondies get a gentle pumpkin flavor and warm spice, with white chocolate chips and pecans in every bite. They are mixed in one bowl with a whisk and a spatula, so cleanup is a breeze. The edges bake up golden and crisp while the centers stay soft and fudgy.

Stack them on a plate for an after school snack, or pack them for a tailgate or potluck. Warm one up and top it with a scoop of vanilla ice cream for an easy dessert for two. They also look pretty on a fall dessert tray next to the pumpkin roll and some caramel apples.

Ingredients

1/2 cup unsalted butter, melted and slightly cooled

1 cup packed light brown sugar

1/4 cup granulated sugar

1 large egg

1/2 cup pumpkin puree

2 teaspoons vanilla extract

1 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons pumpkin pie spice

1 cup white chocolate chips

1/2 cup chopped pecans

Blotting the puree on paper towels for a minute gives a chewier, fudgier blondie with less cakey texture. Metal pans give the best golden edges, while a glass pan may need a few more minutes in the oven. For neat squares, chill the cooled slab for 30 minutes and wipe the knife clean between cuts.

Instructions

Preheat to 350F. Line an 8×8 inch pan with parchment, letting it hang over two sides so you have handles to lift the blondies out.

Whisk the melted butter with both sugars in a big bowl for about 1 minute, until smooth and shiny.

Add the pumpkin, egg and vanilla and whisk until everything is evenly blended.

Sprinkle in the flour, salt, baking powder and spice. Stir gently with a spatula and stop as soon as no flour shows. Fold in the bulk of the pecans and white chocolate chips, setting aside a small handful of each for the top.

Scrape the thick batter into the pan and spread it smooth. Scatter the saved chips and pecans over the surface.

Bake 28 to 33 minutes. The edges should be golden and starting to pull away from the pan, and a toothpick in the middle should come out with a few moist crumbs. Pull them out on time, since overbaking makes them cakey.

Let them cool completely in the pan, which takes about an hour. Lift them out by the parchment and cut 16 squares.

When I want something chewier and richer than pumpkin bread, these are what I make. They come together in one bowl without a mixer, which makes washing up a breeze.

Try semisweet chocolate chips instead of white chocolate, or swap the pecans for walnuts or toffee bits.

13) Pumpkin Bundt Cake

This tall, tender Bundt cake is rich with pumpkin, butter and sour cream, flavored with warm pumpkin pie spice. A simple drizzle of vanilla glaze dresses it up beautifully without much effort. It stays moist for days, so it is a perfect cake to bake ahead for a gathering.

Display it on a cake stand in the middle of the table and let it be the centerpiece. It is the cake I bring to fall birthdays and church gatherings, since it slices into many neat pieces. A spoonful of whipped cream and a few fresh pear slices make a lovely plate.

Ingredients

3 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon pumpkin pie spice

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

1/2 cup packed light brown sugar

4 large eggs, at room temperature

1 (15 ounce) can pumpkin puree

1/2 cup sour cream

2 teaspoons vanilla extract

For the glaze

1 1/2 cups powdered sugar

3 tablespoons milk

Room temperature eggs and sour cream blend in smoothly, while cold ones can make the batter look curdled. Tap the filled pan firmly on the counter a few times to knock out air bubbles that would leave holes in the cake. Add the milk to the glaze a little at a time, since the right thickness is what gives you pretty drips instead of a runny puddle.

Instructions

Preheat to 350F. Coat a 10 to 12 cup Bundt pan generously with softened butter or baking spray, reaching into every ridge, and then dust it with flour.

In a separate bowl, whisk the flour with the spice, salt, baking soda and baking powder.

Cream the butter and both sugars in a large bowl on medium high. Expect it to take 3 to 4 minutes to turn pale and fluffy. Beat in the eggs one at a time, mixing well after each.

Add the pumpkin, vanilla and sour cream and beat to combine. Add the flour mixture in two parts and mix on low just until blended.

Spoon the batter into the pan and level the top. Bake 55 to 65 minutes. Test it by pushing a long wooden skewer deep into the cake, and when it comes out clean, it is done.

Let the cake sit in the pan for 10 minutes and no longer, then turn it out onto a rack. If you wait too long it may stick. Cool it all the way, about 1 1/2 hours.

Whisk the milk and powdered sugar until smooth and drizzle it over the cooled cake. Give the glaze 15 minutes to set before slicing.

Nothing dresses up a potluck table like a tall ridged cake on a stand. This one keeps its moist crumb for several days, which means I can bake it midweek and stop worrying.

Swap the plain glaze for a cream cheese drizzle by beating in two ounces of softened cream cheese.

14) No Bake Pumpkin Mousse

This airy mousse folds spiced pumpkin and cream cheese into softly whipped cream for a light, silky dessert. It is layered over crushed gingersnaps in small glasses, so it looks pretty without any fuss. Since there is no baking at all, it is a lifesaver when the oven is full.

Line the glasses up on a tray for a holiday buffet, and they disappear quickly. It is a nice lighter choice after a big Thanksgiving dinner when nobody has room for pie. For kids, spoon it into small paper cups with a whole gingersnap tucked on the side for dipping.

Ingredients

4 ounces cream cheese, softened

1/2 cup packed light brown sugar

1 cup pumpkin puree

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/8 teaspoon salt

1 1/4 cups cold heavy cream

2 tablespoons powdered sugar

1/2 cup crushed gingersnap cookies

Extra whipped cream, for topping

Ground cinnamon, for dusting

Chill the bowl and beaters for 10 minutes before whipping, since cold cream whips faster and holds its shape better. Make sure the cream cheese is fully soft, or tiny lumps will show in the finished mousse. If you make the mousse a day ahead, add the gingersnap layer right before serving so the crumbs stay crisp.

Instructions

Put the cream cheese and brown sugar in a large bowl and beat with a hand mixer on medium for about 2 minutes, until smooth and creamy. Scrape the sides of the bowl.

Add the pumpkin, spices, vanilla and salt and beat until perfectly smooth, with no bits of cream cheese left.

In a separate cold bowl, whip the heavy cream and powdered sugar on medium high for 2 to 3 minutes, until it forms stiff peaks that hold when you lift the beaters.

Spoon roughly a third of the cream into the pumpkin base and stir to loosen it. Then fold in the rest with a spatula, scooping up from the bottom and turning it over, until you see no white streaks.

Spoon some crushed gingersnaps into the bottom of six small glasses or jars and add the mousse on top. Smooth the surface.

Cover the glasses and refrigerate them 2 hours or more so the mousse sets up. Right before serving, finish each glass with a spoonful of whipped cream, a few cookie crumbs and a light dusting of cinnamon.

When my oven is crowded with holiday dishes, this is the pumpkin dessert I turn to. It looks so elegant in small glasses but takes only about fifteen minutes of real work.

The glasses can sit in the fridge for a full day, but add the gingersnap crumbs on top just before serving so they stay crunchy.

Before You Start Cooking

Pumpkin desserts tend to taste even better the next day, so I like to bake on a Saturday and nibble through the week. Any puree left in the can will last around five days in a covered container in the fridge. You can also freeze it in half cup scoops so it is ready for the next recipe.

I hope a few of these fill your kitchen with that warm spiced smell this season. Put the kettle on, cut a generous piece and share it with someone who makes autumn feel sweet.