7 Pumpkin Dessert Recipes to Satisfy Your Sweet Tooth

Pumpkin Dessert Recipes – Welcome to a world of indulgence where the earthy charm of pumpkins meets the sweetness of delectable desserts. Embrace the cozy flavors of fall with our irresistible pumpkin dessert recipes designed to satisfy every sweet tooth. From the timeless elegance of Classic Pumpkin Pie to the luscious decadence of Pumpkin Spice Cheesecake, our collection promises a symphony of autumnal delights. Discover the warmth of Pumpkin Bread Pudding and the charming allure of Pumpkin Spice Latte Cupcakes, or opt for a guilt-free treat with our No-Bake Pumpkin Energy Bites. We even invite you to cool down with the velvety richness of Pumpkin Spice Ice Cream. These recipes capture the essence of the season, providing both traditional comfort and innovative twists for your culinary delight. Let the aromatic spices and creamy textures transport you to a world where pumpkin reigns supreme in the realm of sweet satisfaction.

Pumpkin Dessert Recipes

Here are seven pumpkin dessert recipes that are sure to satisfy your sweet tooth.

Pumpkin Pie

1. Ingredients:
   • 1 9-inch pie crust (store-bought or homemade)
   • 1 can (15 ounces) pumpkin puree
   • 3/4 cup granulated sugar
   • 1 teaspoon ground cinnamon
   • 1/2 teaspoon ground ginger
   • 1/4 teaspoon ground cloves
   • 1/2 teaspoon salt
   • 2 large eggs
   • 1 can (12 ounces) evaporated milk
2. Instructions:
   1. Preheat oven to 425°F (220°C).
   2. In a large bowl, whisk together pumpkin, sugar, cinnamon, ginger, cloves, and salt.
   3. Beat in eggs, then gradually add evaporated milk, mixing well.
   4. Pour the mixture into the pie crust.
   5. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (180°C) and bake for an additional 40-50 minutes, or until a knife inserted into the center comes out clean.
   6. Allow the pie to cool before serving.

Also, Read – The 8 Worst Rated North American Desserts

Pumpkin Cheesecake Bars

1. Ingredients:
   • 1 1/2 cups graham cracker crumbs
   • 1/2 cup melted butter
   • 3 packages (8 ounces each) cream cheese, softened
   • 1 cup granulated sugar
   • 1 teaspoon vanilla extract
   • 3 large eggs
   • 1 cup canned pumpkin puree
   • 1 teaspoon ground cinnamon
   • 1/2 teaspoon ground nutmeg
2. Instructions:
   1. Preheat oven to 325°F (163°C).
   2. Mix graham cracker crumbs with melted butter and press into the bottom of a 9×13-inch baking dish to form the crust.
   3. In a large bowl, beat cream cheese, sugar, and vanilla until smooth.
   4. Add eggs one at a time, beating well after each addition.
   5. Pour half of the cream cheese mixture over the crust.
   6. In the remaining cream cheese mixture, add pumpkin, cinnamon, and nutmeg. Mix well.
   7. Pour the pumpkin mixture over the first layer.
   8. Bake for 45-50 minutes or until the center is set.
   9. Allow to cool, then refrigerate before cutting into bars.

Pumpkin Bread Pudding

1. Ingredients:
   • 6 cups day-old bread, cubed
   • 2 cups milk
   • 1 cup canned pumpkin puree
   • 3/4 cup brown sugar, packed
   • 3 large eggs
   • 1 teaspoon vanilla extract
   • 1 teaspoon ground cinnamon
   • 1/2 teaspoon ground nutmeg
   • 1/4 teaspoon salt
2. Instructions:
   1. Preheat oven to 350°F (180°C).
   2. Place the bread cubes in a greased baking dish.
   3. In a bowl, whisk together milk, pumpkin, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt.
   4. Pour the pumpkin mixture over the bread cubes, ensuring that all pieces are coated.
   5. Let it sit for 15-20 minutes to allow the bread to absorb the liquid.
   6. Bake for 45-50 minutes or until the top is golden and the center is set.
   7. Serve warm, optionally with a scoop of vanilla ice cream.

Pumpkin Spice Cookies

1. Ingredients:
   • 2 1/2 cups all-purpose flour
   • 1 teaspoon baking powder
   • 1/2 teaspoon baking soda
   • 1/2 teaspoon salt
   • 1 teaspoon ground cinnamon
   • 1/2 teaspoon ground nutmeg
   • 1/2 teaspoon ground ginger
   • 1/2 cup unsalted butter, softened
   • 1 cup granulated sugar
   • 1/2 cup packed brown sugar
   • 1 cup canned pumpkin puree
   • 1 large egg
   • 1 teaspoon vanilla extract
2. Instructions:
   1. Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
   2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
   3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
   4. Add pumpkin, egg, and vanilla extract to the butter mixture, and beat until well combined.
   5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   6. Drop rounded tablespoons of dough onto the prepared baking sheets.
   7. Bake for 12-15 minutes or until the edges are golden.
   8. Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack.

Also, Read – 10 Overnight Oat Recipes That Taste Like Dessert For Breakfast

Pumpkin Spice Latte Cupcakes

1. Ingredients:
   • 1 3/4 cups all-purpose flour
   • 1 teaspoon baking powder
   • 1/2 teaspoon baking soda
   • 1/2 teaspoon salt
   • 1 teaspoon ground cinnamon
   • 1/2 teaspoon ground ginger
   • 1/4 teaspoon ground cloves
   • 1/2 cup unsalted butter, softened
   • 1 cup granulated sugar
   • 2 large eggs
   • 1 cup canned pumpkin puree
   • 1/2 cup strong brewed coffee, cooled
   • 1/4 cup milk
   • 1 teaspoon vanilla extract
2. Instructions:
   1. Preheat oven to 350°F (180°C) and line muffin tins with cupcake liners.
   2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
   3. In a large bowl, cream together butter and sugar until light and fluffy.
   4. Add eggs one at a time, beating well after each addition.
   5. Mix in pumpkin, brewed coffee, milk, and vanilla extract.
   6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   7. Divide the batter evenly among the cupcake liners.
   8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
   9. Allow cupcakes to cool completely before frosting.

Pumpkin Roll

• Ingredients:
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree
  • 1 teaspoon lemon juice
  • Confectioners’ sugar for dusting
  • 8 ounces cream cheese, softened
  • 1 cup confectioners’ sugar
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
• Instructions:
  1. Preheat oven to 375°F (190°C). Grease and flour a 15×10-inch jelly roll pan.
  2. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, and salt.
  3. In a large bowl, beat eggs on high speed for 5 minutes. Gradually add sugar, beating until thick and pale.
  4. Mix in pumpkin and lemon juice.
  5. Gradually fold in the dry ingredients until just combined.
  6. Spread the batter evenly in the prepared pan.
  7. Bake for 12-15 minutes or until the top springs back when lightly touched.
  8. Immediately turn the cake onto a kitchen towel dusted with confectioners’ sugar.
  9. Roll up the cake in the towel and cool completely on a wire rack.

10. In a mixing bowl, beat together cream cheese, confectioners’ sugar, butter, and vanilla until smooth.
11. Carefully unroll the cooled cake and spread the cream cheese filling evenly over the cake.
12. Roll the cake back up and refrigerate until set.
13. Dust with additional confectioners’ sugar before serving.

Pumpkin Caramel Brownies

• Ingredients:
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup caramel sauce (store-bought or homemade)
• Instructions:
  1. Preheat oven to 350°F (180°C) and grease a 9×9-inch baking pan.
  2. In a large bowl, whisk together pumpkin, sugar, oil, eggs, and vanilla until well combined.
  3. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour half of the batter into the prepared pan.
  6. Drizzle half of the caramel sauce over the batter.
  7. Repeat with the remaining batter and caramel sauce.
  8. Use a knife to swirl the batter and caramel together.
  9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

10. Allow brownies to cool before cutting into squares.

Conclusion

In conclusion, these pumpkin dessert recipes offer a delightful journey through the flavors of fall. Whether you savor the familiarity of classics like Pumpkin Pie or indulge in innovative treats like Pumpkin Spice Ice Cream, each recipe promises a taste of autumn’s richness. Embrace the warmth, spice, and sweetness these desserts bring, making them perfect for cozy gatherings or solo indulgence. With a symphony of textures and flavors, these pumpkin delights are bound to become your go-to favorites, adding a touch of seasonal magic to every sweet moment. So, go ahead, indulge, and let the enchantment of pumpkin desserts satisfy your sweet cravings.

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