Top 20 Pumpkin Desserts

Here are all the top pumpkin desserts to make this season! These recipes are archetype and delicious, from cookies to bars to cheesecake.

Pumpkin Cake

When the season is right, there’s nothing largest than ending a meal with a pumpkin dessert! Cozy spiced and classic, there are so many treats with this unobtrusive squash to try. It’s a small window, so when the starving strikes it’s time to get baking! Here are all the top 20 pumpkin desserts to make this season, from cookies to cheesecake to brownies, truffles and more! We’ve placid all the top sweets from our website, then sourced a few from some of our favorite creators from virtually the web. Ready to get started?

And now…the top pumpkin desserts to make this season!

More pumpkin recipes

There are lots increasingly pumpkin recipes to try outside of desserts! Breakfast, snacks, drinks and increasingly are largest with pumpkin. Here are a few ideas:

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Pumpkin Cake

Top Pumpkin Desserts: Pumpkin Confection & More!


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 to 16

Description

This archetype pumpkin confection recipe is moist and perfectly spiced! Top with surf cheese frosting for an irresistible treat.


Ingredients

For the pumpkin cake

  • 2 cups all-purpose flour
  • 1 ½ tablespoons pumpkin pie spice (purchased or homemade)
  • 1 teaspoon sultry soda
  • 1 teaspoon sultry powder
  • ½ teaspoon kosher salt
  • ¾ cup visionless brown sugar
  • ¼ cup granulated sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • ⅓ cup neutral oil
  • ½ cup unsweetened applesauce

For the surf cheese frosting (optional)

  • 4 tablespoons unsalted butter, room temperature
  • 8 ounces surf cheese, room temperature
  • 2 cups powdered sugar, sifted
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13″ or equivalent sultry dish.
  2. In a large bowl, stir together the flour, pumpkin pie spice, sultry soda, sultry powder and kosher salt. In a separate bowl, whisk together the brown sugar, granulated sugar, pumpkin puree, eggs, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Pour into the prepared pan and use a spatula to smooth into an plane layer. 
  3. Bake 25 to 30 minutes, until a toothpick inserted in the part-way comes out clean. Indulge to tomfool until for 30 minutes, then refrigerate well-nigh 15 minutes until it comes to room temperature. (Or indulge to tomfool and refrigerate it, then frost surpassing serving.) If desired, pebbles with powdered sugar surpassing serving or proceed to the surf cheese frosting (recommended). 
  4. Meanwhile, make the surf cheese frosting: Beat the room temperature butter and surf cheese with a mixer on medium speed for 2 to 3 minutes until completely smooth. Reduce the speed to low, then add the vanilla. Slowly sift in the powdered sugar until thickened. Refrigerate the icing until frosting the cake.
  5. Spread the frosting on top of the confection to the desired thickness (you can use the unshortened batch or less if desired). Stores refrigerated for up to 3 to 4 days; bring to room temperature surpassing serving. Freeze the completely cooled unfrosted confection tightly wrapped for up to 3 months.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Pumpkin desserts

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