These 9 Pumpkin Recipes Are Perfect For The Start Of Fall

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It’s officially pumpkin spice season! The Starbucks cups are out, styrofoam pumpkins are sprinkled all over my house, and the grocery store is sold out of pumpkin puree (rude). And what better way to celebrate pumpkin season (otherwise known as fall) than by giving you the recipes we cannot wait to cook up! Here are our favorite pumpkin recipes to get you in the autumn mood!

Pumpkin Bourbon Cake with Brown Butter Bourbon Buttercream

Thanks to Displaced Housewife for this recipe!

Ingredients

For the Cake:

12 Tbsp of unsalted butter (room temperature)
1 cup of sugar
½ cup of brown sugar (packed)
1 cup of pumpkin puree
2 large eggs (room temperature)
½ cup of water (room temperature)
2 tsp of vanilla extract
2 cups of all-purpose flour
2 tsp of cinnamon
1 + ½ tsp of baking powder
1 tsp of baking soda
1 tsp of sea salt
½ tsp of allspice
½ tsp of nutmeg
¼ tsp of ginger
¼ tsp of cloves

For the Bourbon Simple Syrup:

⅓ cup of sugar
¼ cup of water
3 Tbsp of bourbon

For the Brown Butter Buttercream:

8 Tbsp of unsalted butter
2 Tbsp of bourbon
2 Tbsp of milk
3 cups of confectioners’ sugar
½ tsp of cinnamon
¼ tsp of nutmeg

Directions

1. Preheat your oven to 350°F and grease an 8×11-inch baking dish and line it with parchment paper.

2. Place the 12 tablespoons of butter, granulated sugar, and brown sugar in an electric stand mixer fitted with a paddle attachment and mix on medium until it’s creamy and well-blended — about 4 minutes. Add in the pumpkin and mix for 1 more minute. Put the mixer on low and add the eggs in one at a time. Finally, add the water and vanilla and run the mixer on low for 1 more minute.

3. In a medium bowl, mix the flour, cinnamon, baking powder, baking soda, sea salt, allspice, nutmeg, ginger, and cloves. Pour all the ingredients into a stand mixer and mix on low until barely combined. Take the bowl out of the mixer and gently stir the batter several times to release any trapped bubbles.

4. Bake for 40-45 minutes. Let the cake cool for 15 minutes, then pull it out by the parchment paper and place it on a cooling rack. Once the cake has cooled, put it back in the pan.

5. Place a small saucepan over medium-low heat. Add the sugar and water, stirring until the sugar has melted. Whisk in the bourbon and pour the mixture over the cooled cake.

6. To prepare the buttercream, add 8 tablespoons of butter to the pan and melt. Once they’re melted, turn the heat to high. Continue to stir until small golden bits start to settle on the bottom and it smells a bit nutty. Then take it off the heat and pour the butter into a small, heat-safe bowl to cool completely.

7. In an electric stand mixer fitted with a paddle attachment, add the cooled brown butter, bourbon, and milk. Mix on low to combine. Add in the powdered sugar, cinnamon, and nutmeg and continue to mix until combined. Spread it over the top of the cake and enjoy!

Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream

Thanks to B. Sweet Dessert Boutique for this recipe!

Ingredients

Classic Pumpkin Pie:

1 package of pie dough
¼ cup of sugar
½ tsp of cinnamon
1 egg
1 Tbsp of water
1 can of pumpkin puree
1 Tbsp of pumpkin pie spice
½ tsp of orange zest
½ tsp of salt
1 can of sweetened condensed milk
2 eggs

Brûlée Topping:

½ cup of granulated sugar

Bourbon Vanilla Whipped Cream:

½ cup of heavy cream
2 tsp of powdered sugar
½ tsp of vanilla bean paste
½ tsp of bourbon

Directions

1. In a small bowl, mix the sugar and cinnamon together and set aside. In another bowl, whisk the eggs and water together and set aside.

2. Add 1 circle of the prepared pie dough to a pie plate and press it into the corners of the pan. Flute the edges and set aside.

3. Using decorative cutters, cut out at least 35 leaves. Brush each one gently with the egg wash and sprinkle them with cinnamon sugar. Apply a little more egg wash to the back of the leaves and place them on the edge of your pie shell. Using small balls of aluminum foil, prop up some of the leaves to help keep the 3D effect.

4. Score the bottom of the pie shell with a fork and place it in the freezer while you prepare the filling. Preheat the oven to 425°F.

5. In a large, microwaveable bowl, mix the pumpkin, pumpkin pie spread, orange zest, and salt together. Place the bowl in front of the microwave for 1 minute. Let the mixture cool and whisk in the condensed milk and eggs until they’re well combined.

6. Pour the mixture into the prepared chilled pie shell and place it into the preheated oven. Bake for 15 minutes, then lower the oven temperature to 350°F and continue to cook for 35-40 minutes.

7. Let the pie cool for 20 minutes, then place it in the fridge for at least 2 hours to chill.

8. Preheat the oven to 400°F and line a baking sheet with a silicone mat. Sprinkle the sugar evenly in a thin layer on your prepared pan and bake for 12-15 minutes until it is lightly golden brown. Check every minute or so after 12 minutes to make sure the caramel doesn’t burn.

9. When you reach the desired color, remove it from the oven to cool completely.

10. Break the cooled caramel into shards and place it in a food processor. Process until the caramel is fine.

11. Make the whipped cream. Use a whisk or a stand mixer to whisk the cream until it starts to thicken. Then add the sugar and continue to beat it until you reach the desired consistency. Once your cream and sugar have been whipped, add the vanilla and fold until everything is incorporated.

12. Just before serving, sprinkle a thin layer of caramel sugar on top of the pie. Use a kitchen torch or the broiler to caramelize the sugar until the pie is fully coated. Make sure you use a thin coating so that the pie can still be sliced. Top with bourbon vanilla whipped cream and sprinkle the pie with freshly grated nutmeg.

Creamy Pumpkin Tiramisu

Thanks to Foodness Gracious for this recipe!

pumpkin recipes

Ingredients

8 oz of cream cheese (softened)
1 cup of sugar
8 oz of Mascarpone cheese (room temperature)
½ tsp of vanilla extract
2 cups of heavy cream
½ tsp of pumpkin pie spice
1 + ½ tsp of cinnamon
1 pinch of ground allspice
¼ tsp of ground cloves
1 cup of canned pumpkin
1 pack of ladyfingers
3 cups of cold brew coffee or espresso
1 Tbsp of cocoa powder
1 Tbsp of espresso powder

Directions

1. In a stand mixer with a whisk attachment, beat the cream cheese with the sugar on high speed until it’s light and creamy.

2. Add the mascarpone cheese and vanilla and whisk again for 3-4 minutes on high. Transfer the mixture to a large bowl.

3. Add the heavy cream to the mixing bowl and beat until the cream reaches soft peaks. Add the spices and pumpkin to the cheese mixture, then gradually add the whipped cream, folding everything together until all the cream has been added.

4. With the coffee in a bowl and your 8×8 or 9×9 square baking dish ready, start dunking each ladyfinger into the cups of coffee and then placing them into rows over the base of the dish.

5. Transfer half of the cream filling on top of the ladyfingers and spread it out evenly. Repeat this on your next layer with the remaining ladyfingers and top with the remaining filling. Spread the filling evenly, making sure it’s flat and smooth.

6. Store the tiramisu in the fridge overnight, or for 6 hours at least. Combine the cocoa powder and espresso powder together and pass through a sieve to decorate the top of the tiramisu just before you serve it.

Pumpkin Cheesecake Bars

Thanks to The First Year for this recipe!

pumpkin recipes

Ingredients

Crust:

2 cups of graham cracker crumbs
6 Tbsp of unsalted butter (melted)
¼ cup of granulated sugar

Cheesecake:

3 packages of cream cheese
½ cup of granulated sugar
2 tsp of pumpkin pie spice
½ tsp of cinnamon
1 tsp of vanilla extract
¾ cups of pumpkin puree
3 large eggs

Directions

1. Preheat the oven to 350°F. If you’re using whole graham crackers, pulse them in a blender or a food processor until they’re very fine. Measure out 2 cups of crumbs and combine them with the melted butter and sugar in a small bowl. Mix well until everything is incorporated. Add the crumbs to a 9×13 inch pan. Distribute them evenly and press the crumbs into the pan.

2. Put the pan in the oven and pre-bake the crust for 8-10 minutes, or until it’s golden.

3. Remove the pan from the oven and allow it to cool to room temperature before adding the cheesecake mixture. Turn the oven down to 325°F.

4. In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Add in the sugar, pumpkin pie spice, cinnamon, and vanilla extract and beat again. Beat in the pumpkin puree and add in the eggs one at a time. Beat the mixture for 1 additional minute and pour the cheesecake mixture on top of the cooled crust.

5. Bake the cheesecake for another 40-45 minutes. The cheesecake will be done when the center wobbles a little when you jiggle the pan.

6. Once the cheesecake is baked, turn the oven off but keep the cheesecake in for 60-90 minutes. Then allow it to cool for another 6 hours before serving!

Perfect Pumpkin Pie

Thanks to Once Upon A Chef for this recipe!

pumpkin recipes

Ingredients

Crust:

1 + ½ cups of all-purpose flour
1 Tbsp of sugar
½ tsp of salt
⅛ tsp of baking powder
6 Tbsp of cold unsalted butter (sliced into 1/4 – inch pieces)
3 Tbsp of cold vegetable shortening
4 Tbsp of ice cold water

Filling:

1 can of pumpkin
1 large egg
3 large egg yolks
½ cup of granulated sugar
½ cup of light brown sugar
½ tsp of salt
1 tsp of ground cinnamon
1 tsp of ground ginger
½ tsp of ground nutmeg
⅛ tsp of ground cloves
⅛ tsp of ground black pepper
1 + ¼ cups of evaporated milk

Directions

1. Combine the flour, sugar, salt, and baking powder in a food processor fitted with a metal blade. Pulse the mixture a few times to combine it. Add in pieces of butter and shortening and pulse until the texture is coarse. Add half of the water and pulse to mix, then add the rest of the water until crumbly.

2. Dump the crumbly dough onto the work surface and gather it into a ball. Pat the dough into a 5-inch disc and wrap it in plastic to refrigerate for 45 minutes.

3. Take the dough out of the refrigerator and use your hands to work the dough into a smooth disc on a floured surface. Roll the dough and add more flour to form a 13-inch circle. Carefully drape the dough into a 9-inch deep dish pie pan. Place the crust in the refrigerator for 30 minutes.

4. Heat the oven to 375°F and put some beans or pie weights in the crust. Bake for 20 minutes, take the weights out, and bake for another 20 minutes.

5. Reduce the oven temperature to 325°F.

6. Whisk together all the filling ingredients in a large bowl and pour it into the crust.

7. Bake the pie for 50-60 minutes and enjoy!

Pumpkin Rolls

Thanks to FoodieCrush for this recipe!

pumpkin pie rolls

Ingredients

Pumpkin Cake:

3 eggs
1 cup of sugar
⅔ cups of canned pumpkin puree
½ small lemon (juiced)
¾ cups of all-purpose flour (sifted)
1 tsp of baking powder
2 tsp of cinnamon
1 tsp of ground ginger
½ tsp of nutmeg
½ tsp of kosher salt
1 cup of chopped nuts (optional)
½ cup of powdered sugar

Cream Cheese Frosting:

1 cup of powdered sugar
1 package of cream cheese
4 Tbsp of butter (softened)
1 tsp of vanilla extract

Directions

1. Preheat the oven to 375°F.

2. In a stand mixer, beat the eggs for 5 minutes, then gradually add sugar. Stir in the pumpkin puree and lemon juice until well blended.

3. In a medium-sized bowl, mix together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold the dry ingredients into the pumpkin mixture until just blended.

4. Spread the mixture onto a 10×15-inch baking sheet or a jelly pan lined with parchment paper, leaving a ½ inch space from the sides of the pan. Top the pumpkin mixture with the chopped nuts if desired and bake for 12-15 minutes.

5. Meanwhile, sift the powdered sugar onto a clean dishcloth. After removing the pumpkin cake from the oven, immediately turn it onto the powdered sugar-covered dishcloth. Sprinkle the top with more powdered sugar and roll the cake up in a dishtowel. Allow it to cool completely.

6. Unroll the cake and mix the powdered sugar, cream cheese, butter, and vanilla in a small bowl until the mixture is smooth. Spread the cream cheese mixture evenly over the cake. Roll everything up again and chill. Slice the cake into pieces and serve!

Pumpkin Muffins with Streusel Topping

Thanks to Allrecipes for this recipe!

pumpkin muffins

Ingredients

2 + ½ cups of all-purpose flour
½ cup of rolled oats
4 tsp of pumpkin pie spice
2 tsp of baking soda
1 tsp of baking powder
1 tsp of salt
1 + ½ cups of pumpkin puree
1 cup of brown sugar
1 cup of white sugar
⅔ cups of vegetable oil
½ cup of applesauce
3 eggs
1 tsp of vanilla extract
¼ cup of raisins (optional)
¼ cup of packed brown sugar
2 Tbsp of butter (softened)
2 Tbsp of rolled oats
2 Tbsp of all-purpose flour

Directions

1. Preheat the oven to 350°F and line 18 muffin cups with paper liners.

2. Combine 2 + ½ cups of flour, ½ cup of oats, pumpkin pie spice, baking soda, baking powder, and salt in a bowl.

3. Whisk the pumpkin puree, 1 cup of brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla together in a large bowl. Stir in the flour mixture and mix well. Fold in the raisins.

4. Beat ¼ cup of brown sugar with the butter in a bowl until it’s creamy and smooth. Whisk 2 tablespoons of oats and 2 tablespoons of flour. Use a fork to make sure the mixture is crumbly.

5. Pour the batter into the prepared muffin tin and sprinkle each muffin with the topping.

6. Bake the muffins in the oven until a toothpick comes out clean, about 25-35 minutes.

Creamy Pumpkin Eton Mess

Thanks to PureWow for this recipe!

pumpkin eton

Ingredients

Meringue Cookies:

6 large egg whites
¼ tsp of cream of tartar
1 + ⅓ cups of granulated sugar
1 tsp of pure vanilla extract
Pumpkin pie spice

Pumpkin Cream:

6 ounces of cream cheese
1 + ⅓ cups of confectioner’s sugar
1 tsp of pure vanilla extract
1 + ½ cups of heavy cream
1 cup of pumpkin puree
2 tsp of ground cinnamon
1 tsp of ground ginger
¼ tsp of freshly grated nutmeg
A pinch of fine sea salt

Finishing:

1 + ½ cups of chewy caramel candies
⅓ cup of heavy cream
Ground cinnamon

Directions

1. Preheat the oven to 300°F and line two baking sheets with parchment paper.

2. In a bowl with an electric mixer fitted with a whisk attachment, whip the egg whites and cream of tartar until the mixture becomes white and frothy, about 2 minutes. Add the sugar in a slow and steady stream and continue to whip it into stiff peaks. The meringue should be smooth and glossy. Whisk in the vanilla.

3. Transfer the meringue to a piping bag fitted with a large star tip. Pipe one tray of small cookies (½ inch) and one tray of larger cookies (1 inch) onto the parchment paper, leaving about half an inch in between each cookie. If desired, top some or all of the cookies with a sprinkle of pumpkin pie spice.

4. Transfer the baking sheets to the oven and immediately lower the temperature to 250°F. Bake until the cookies feel dry to touch, about 40-45 minutes. Turn off the oven and let the cookies sit in the oven for an hour.

5. With an electric mixer fitted with a whisk attachment, whip the cream cheese and confectioners’ sugar on a low speed until the mixture is light and fluffy, about 4 minutes. Scrape the sides of the bowl well, then add the vanilla and whisk to combine.

6. With the mixer on medium speed, add the heavy cream in a slow and steady stream and continue whipping until the cream reaches medium peaks.

7. Gradually add in the pumpkin ¼ cup at a time, whisking to combine. Add the cinnamon, ginger, cloves, nutmeg, and salt. Mix well and refrigerate until everything is ready to assemble.

8. Place the caramels and cream in a heat-safe container. Microwave in 15-second bursts, stirring after each until the caramels are melted and the mixture is smooth.

9. Fill six dessert bowls with layers of pumpkin cream, then meringue cookies, and caramel sauce, and garnish with a pinch of cinnamon.

Pumpkin Spice Latte Cupcakes

Thanks to A Cookie Named Desire for this recipe!

pumpkin spice cupcakes

Ingredients

Cupcakes:

1 + ½ cups of all-purpose flour
1 tsp of baking powder
1 tsp of baking soda
1 tsp of ground cinnamon
1.2 tsp of ground ginger
¼ tsp of ground allspice
⅔ cups of brown sugar
⅓ cup of granulated sugar
½ cup of unsalted butter (room temperature)
2 large eggs
1 cup of pumpkin puree
1 tsp of vanilla extract
1 + ½ Tbsp of instant espresso powder
¼ cup of whole milk

Frosting:

2 oz of cream cheese (room temperature)
1 + ⅔ cups of heavy cream
½ cup of powdered sugar
1 tsp of vanilla extract
Caramel drizzle

Directions

1. Preheat the oven to 350°F. Line the cupcake tin with liners.

2. In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together and set aside.

3. In a mixer, add both sugars and butter together and beat until the mixture is light and fluffy. Add the eggs and beat well for at least 2 minutes. Beat in the pumpkin and vanilla for an additional minute.

4. In a small bowl, whisk the espresso powder and milk together.

5. Alternate between adding the flour and milk mixture into the bowl. Begin and end with the flour.

6. Bake for 15-18 minutes, or until a toothpick comes out clean.

7. Remove the cupcakes from the oven and let them cool in the pan for one minute before putting them on a cooling rack.

8. While the cupcakes are cooling, make the frosting. Beat the cream cheese using a whisk attachment until it’s completely smooth. Slowly beat in the heavy cream and continue to beat until it reaches stiff peaks.

9. Top the cupcakes with the frosting and top with caramel drizzle.