25 Pumpkin Dessert Recipes for Fall (and Beyond!)

Fall is upon us, and along with it, pumpkin! Or more aptly, pumpkin spice. It's everywhere: in our lattes, in our muffins and in all of the desserts for the season. These recipes help you put that can of pumpkin puree to good use in ways that your sweet tooth will love. Whether you're whipping up a mousse, baking a batch of cookies or rolling up a roulade, these pumpkin treats, laden with allspice, ginger and all-around pumpkin pie goodness, will help you usher in fall the perfect way.

There are very few desserts that beat a classic vanilla or yellow cake, topped with chocolate frosting (straight out of the can), but gooey butter cake is one of them. A St. Louis delight that's become a Midwestern, and honestly, a national favorite, it is one of those incredibly rich, incredibly indulgent, incredibly joy-inducing treats that you relish. Sometimes it can get cloying or buttery though, and that's where this pumpkin spin comes in — the pie filling provides moisture without the additional fat, while the spice cake crust cuts through the richness to give you what you're looking for: sheer decadence without overdoing it.

Much like carrot cake, pumpkin desserts pair beautifully with cream cheese frosting. Perhaps it's the tang that the cream cheese brings, a foil to the luscious, warming mouthfeel of spiced pumpkin, but this pairing always brings desserts to life! Utilizied here, and topped delicately with individual pecans, these cookies marry sweet, sour and slightly savory — in one delicious bite.

Trisha's creamy, swirled pumpkin roll is sure to elicit a chorus of 'oohs' and 'aahs' when you bring it to the table — and plenty of 'mmmm's' as everyone digs in! The secret to it's neat design is simple: Roll the cake in a clean tea towel while it's still warm. This creates flexibility as the cake cools, ensuring that it won't crack when you give it the final, post-frosting roll.

Cheesecake is glorious (creamy and luscious!), but a labor of love. It's also a true labor of time, which not all of us have, especially when this dessert is part of a special meal. Enter: the no-bake cheesecake. Garnished with a rim of chocolate chips and toasted pecans, it's festive and fun — but so much easier to make. And, we can guarantee that everyone will enjoy it just as much as the baked version!

We all love a good pumpkin pie — especially when topped with the lightest dollop of whipped cream — but sometimes, that fluted crust is just too much of a bother. This dump cake-take on the classic is for home bakers who want all the flavor with none of the fuss. Topped with a streusel-like mixture of spice cake mix, graham crackers and nutty pecans, it's a one-pan gift that keeps on giving.

Ree's pumpkin rum cake is the twist on the classic Caribbean treat you didn't know you needed — until now! Fans have given this recipe tons of glowing, 5-star reviews and say it's 'always a hit' thanks to its moist texture and balanced rum flavor. Paired with a simple, homemade maple whipped cream, it's the best way to mix things up at Thanksgiving dinner this year!

Ah, pie: perfect for summer state fair season, in the winter, straight out of the oven — and truly amazing in autumn, when the leaves are changing color and you want nothing more than to bundle up in your favorite sweater and stick a fork into something sweet and satiating. And, if your morning PSL isn't enough pumpkin spice to get you through the day, this pie is made for you. Laced with coffee in the crust and the whipped cream, all of which complement the spiced pumpkin filling beautifully, this pie celebrates everything great about pumpkin spice lattes.

There is no dessert more underrated but more beloved than a whoopie pie. A bite-sized (ok, maybe a few bites) pillowy treat, there's something whimsical about whoopie pies — something that reminds us of a simpler time, of childhood, and of grabbing a treat at the cornerstore before you ride your bike home. This recipe takes that sentiment and puts a fall spin on it, pairing everyone's favorite dessert flavor (chocolate) with a delicately-spiced cream cheese filling that's light on the tongue but heavy on the taste.

There are two types of people in the world: people for all seasons, and pumpkin spice fanatics. You know the type — you are the type, as are we! The minute Starbucks announces the return of the famed Pumpkin Spice Latte, you're there the next moment, ordering yours with a showering of cinnamon and possibly, if you're feeling indulgent, an extra drizzle of caramel. But as quickly as the season arrives, it's gone, and you're left without your beloved PSL for an entire year. That's where these mini puddings come in — Katie Lee's recreation, so-to-speak, lets you have your PSL all year round.

When you think of warm, comforting, winter spices, what do you think of? We think of cinnamon, clove, cardamom...which naturally makes us think of cookies! The classic snickerdoodle is a cinnamon-lover's delight, but here, we swap out plain cinnamon for some seasonal pumpkin pie spice and add pumpkin puree to the dough for a fluffy cookie with a chewy crust — every cookie aficionado's dream.

There is nothing we enjoy more than a beautifully-decorated, moist and luscious cupcake: preferably one that nestles itself into the palm of your hand, begging you to take a bite. Maybe it's because they're easier to decorate than a cake, but equally delectable and oftentimes, with a shorter bake time. Now, pair pumpkin with maple and chopped Heath bars and you've got a version that is bundles of fall fun — and ready to eat without much time or effort at all.

Nothing is more classic than pumpkin pie. It sings of fall and the coming holiday season. Which begs the question, how do you choose the best pumpkin pie? Of course, you've got to make your own (it's all about impressing your guests) and, amidst the seemingly endless number of recipes available, we're proud to present the best one of all — using homemade pumpkin pie spice, a butter and shortening-laden crust and the smoothest custardy filling.

There's something elegant about mousse, something decadent. Mousse evokes visions of a fancy, candlelit dinner, full of multiple courses and the finest china — culminating in whipped spoonfuls of luxury served in wine glasses. And who better than Ina to whip up such a dessert? In this recipe, she deftly layers a pumpkin-infused mousse with whipped cream, but not before breaking up the creaminess with chopped up ginger snaps that sing of comfort and coziness.

We're suckers for a good s'more. We don't know what it is about such a simple treat, but the combination of the crunchy, nutty graham cracker, the gooey marshmallow that's ever-so-slightly torched and the ribbons of chocolate never fail to elicit joy. And, what better way could there be to make a s'more fit in with the fall season than by adding a little pumpkin spice to the party? Swapping out milk chocolate for white and tossing in some pumpkin butter makes this version unlike any other you've had, in the best way possible.

Who doesn't love a good chocolate chip cookie? Whether gooey and soft or crunchy and crisp, it's a classic treat that's hard to say 'no' to. Whether you're looking for a way to mix up your usual or just need to use up that can of pumpkin puree without baking a while pie, this recipe is for you. Just be sure to set aside a cookie or two for yourself: These treats will disappear before you know it!

It's a bird! It's a plane! It's a ... Charlotte Royale? A Swiss roll cake meets mousse (shaped in the form of a dome), this self-decorating treat looks just as good as it tastes. The swirls from the Swiss roll do all the hard work for you and make it look impressive — and the pumpkin pie spice gives it a flavor that's completely, inexplicably good.

Pumpkin and cheesecake go together like two peas in a pod. There's something about the combination that just...works. So, we don't question it — with this recipe, we run with it, creating a dessert that's perfectly-spiced and completely smooth on top. Now, you don't have to choose whether to have pumpkin pie or cheesecake — you can have your cake, and eat it too.

We are firm believers that doughnuts are an anytime food. Sure, they make a great breakfast, but they're just as good topped with dollops of ricotta and enjoyed for dessert. Now, that being said, who would turn down a pumpkin spice doughnut hole after dinner? Bite-size pieces of pumpkin spice heaven, these are the best way to end the night: serve as-is, or toast in the air fryer and top with a scoop of vanilla ice cream and a caramel drizzle.

This cake is sugar and (pumpkin) spice and everything nice, from the signature cinnamon-allspice combination that sings of fall to the wildcard ingredient, the crystallized ginger, that, like nuggets of gold, studs the cake with texture, pungency and a zing that snaps you awake. This cake is not for the faint of heart, but it is for those falling in love with everything fall-adjacent.

For non-pumpkin fans, it's often easy to figure out why: either the taste is too savory, or the mouthfeel is too mushy. These are the people that are looking for sweet desserts, ones filled with sugar, spice and the feeling of autumn. Luckily, this recipe delivers in the form of a brûlée topping. Paired with a sweet cheesecake base, it will turn the most hesitant of pumpkin eaters on a dime.

A Thanksgiving spread — or any holiday spread, really — deserves a dessert table. And, what better to include on that spread than a portable treat that's just the right size for rounding out a night of eating and drinking? Better yet, this recipe marries two fall favorite desserts: pumpkin pie and cheesecake.

Does anyone know how to improve on a pumpkin pie? We sure think that Nancy Fuller does — she throws some bourbon into it! Laced with pure vanilla bean and a hint of booze, this pie is full of flavor. It's all the things you love about pumpkin pie — and more. Bonus points if you pour yourself a glass of bourbon for sipping alongside!

Have you ever had a slice of pumpkin pie that you just couldn't finish? It happens. Especially after a multi-course Thanksgiving dinner, when your aunt is smiling at you with the biggest slice in her hand before toppling it onto your plate, serving up a challenge! Well these cupcakes are the solution. Extremely moist, akin to a steamed pudding, with a cream cheese-whipped topping hybrid, they pack all the pizzazz of a slice of pumpkin pie (even the crust) into a smaller bite!

There are cookies and cupcakes...and then there are brownies. A whole other class of desserts unto their own, brownie loyalists like us will find any excuse to indulge. Whether you're team fudgy or cakey, this pumpkin-brownie swirl pie is sure to satisfy. While the vanilla ice cream is optional, we highly recommend adding it in: it ties it all together in one slice of perfection.