When the air turns crisp and sweaters come out, pumpkin desserts just feel right. These five treats are easy to make, comforting, and crowd-pleasing without being fussy. You’ll find classics like pie bars and bread, plus quick ideas like no-bake cheesecake cups.
Everything uses simple pantry ingredients and straightforward steps. Whether you’re hosting or just craving something warm and cozy, these pumpkin desserts deliver.
What Makes This Special
- Approachable recipes: Each dessert uses everyday ingredients and minimal technique.
- Foolproof flavors: Pumpkin, warm spices, and creamy textures—nothing overly sweet or heavy.
- Flexible for crowds: Bars, loaves, and sheet-pan options make serving easy.
- Make-ahead friendly: Most taste even better the next day, which is great for planning.
- Balanced sweetness: The recipes rely on pumpkin spice and vanilla to shine, not just sugar.
What You’ll Need
These ingredients cover all five desserts: Pumpkin Pie Bars, One-Bowl Pumpkin Bread, Pumpkin Cheesecake Cups (No-Bake), Spiced Pumpkin Crumble, and Pumpkin Snickerdoodle Blondies.
- Pantry: All-purpose flour, old-fashioned oats, granulated sugar, brown sugar, powdered sugar, baking powder, baking soda, salt, vanilla extract.
- Spices: Ground cinnamon, nutmeg, ginger, cloves (or pumpkin pie spice blend).
- Wet ingredients: Unsalted butter, neutral oil (like canola), eggs, whole milk or half-and-half, plain Greek yogurt or sour cream, cream cheese.
- Pumpkin: Canned pumpkin puree (not pumpkin pie filling).
- Optional add-ins: Chocolate chips, chopped pecans or walnuts, maple syrup, flaky sea salt.
- Equipment: Mixing bowls, whisk, spatula, 8×8 or 9×9 baking pan, loaf pan, sheet pan, muffin cups or small jars, electric mixer (hand or stand) for the cheesecake cups.
Step-by-Step Instructions
- Pumpkin Pie Bars (Buttery Crust + Custardy Top)
- Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment.
- Crust: Mix 1 cup flour, 1/4 cup sugar, and 1/2 cup melted butter with a pinch of salt.
Press into pan. Bake 12 minutes.
- Filling: Whisk 1 cup pumpkin puree, 1/2 cup brown sugar, 2 eggs, 1/2 cup milk or half-and-half, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp each ginger and nutmeg, and a pinch of cloves and salt.
- Pour over warm crust. Bake 25–30 minutes until set at the edges and slightly jiggly in the center.
- Cool fully, then chill 1 hour.
Slice into squares. Optional: dust with powdered sugar or top with whipped cream.
- One-Bowl Pumpkin Bread (Moist and Soft)
- Heat oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, whisk 1 cup pumpkin puree, 1/2 cup brown sugar, 1/2 cup granulated sugar, 2 eggs, 1/2 cup oil, and 1 tsp vanilla.
- Stir in 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp salt.
Fold in 1/2 cup chocolate chips or nuts if you like.
- Pour into pan and bake 50–60 minutes until a toothpick comes out clean.
- Cool 15 minutes in the pan, then transfer to a rack. Slice when warm or at room temp.
- No-Bake Pumpkin Cheesecake Cups (Fast and Creamy)
- In a bowl, beat 8 oz softened cream cheese with 1/3 cup powdered sugar until smooth.
- Mix in 1/2 cup pumpkin puree, 1 tsp vanilla, 1 tsp cinnamon, and a pinch of ginger, nutmeg, and salt. Optional: a drizzle of maple syrup.
- Spoon into small jars or cups.
Top with crushed graham crackers or gingersnaps.
- Chill at least 30 minutes. Finish with whipped cream and a sprinkle of cinnamon.
- Spiced Pumpkin Crumble (Oaty and Warm)
- Heat oven to 375°F (190°C). Butter a small baking dish.
- Filling: Stir 1 1/2 cups pumpkin puree with 1/4 cup brown sugar, 1/4 cup Greek yogurt or sour cream, 1 tsp vanilla, 1 tsp cinnamon, and a pinch of salt.
- Crumble: Mix 3/4 cup oats, 1/2 cup flour, 1/3 cup brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt.
Cut in 1/3 cup cold butter until crumbly.
- Spread pumpkin in dish, scatter crumble on top, and bake 22–28 minutes until golden and bubbling at the edges.
- Serve warm with ice cream or yogurt.
- Pumpkin Snickerdoodle Blondies (Soft-Chewy Squares)
- Set oven to 350°F (175°C). Line a 9×9 pan with parchment.
- Beat 1/2 cup melted butter with 1/2 cup brown sugar and 1/4 cup granulated sugar. Mix in 1/2 cup pumpkin puree, 1 egg, and 2 tsp vanilla.
- Stir in 1 1/2 cups flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt until just combined.
- Spread batter into pan.
Mix 2 tbsp sugar with 1 tsp cinnamon and sprinkle over the top.
- Bake 22–26 minutes until the center looks set but soft. Cool before slicing. Optional: a pinch of flaky sea salt.
How to Store
- Pumpkin Pie Bars: Refrigerate in an airtight container for 3–4 days.
They freeze well for up to 2 months; thaw in the fridge.
- Pumpkin Bread: Wrap tightly and keep at room temp for 2 days or refrigerate up to 5 days. Freeze slices with parchment between them.
- Cheesecake Cups: Store covered in the fridge for 3 days. Add cookie crumbs right before serving to keep them crisp.
- Pumpkin Crumble: Refrigerate, covered, for 3 days.
Rewarm in a low oven to refresh the topping.
- Blondies: Keep at room temp in an airtight container for 3 days or refrigerate up to a week. Freeze up to 2 months.
Health Benefits
- Beta-carotene boost: Pumpkin is rich in vitamin A precursors that support vision and immune health.
- Fiber: Helps with fullness and steady energy, especially in the bread and crumble with oats and whole pumpkin.
- Lower added sugar options: Many recipes rely on warm spices and vanilla, so you can reduce sugar slightly without losing flavor.
- Calcium and protein: Cheesecake cups and crumble (with yogurt) add a bit of balance to dessert.
What Not to Do
- Don’t use pumpkin pie filling in place of pumpkin puree. It’s pre-sweetened and spiced, which will throw off these recipes.
- Don’t overmix batters once flour is added.
This can make bread and blondies tough.
- Don’t skip cooling time for bars and blondies. They set as they cool and slice cleaner.
- Don’t under-spice pumpkin. If your spices are old, increase slightly or use a fresh pumpkin pie spice blend.
- Don’t bake by color alone. Pumpkin desserts stay orange; use the toothpick test and gentle jiggle cues.
Alternatives
- Dairy-free: Use coconut cream in cheesecake cups and oil instead of butter for bread and blondies.
Choose dairy-free yogurt for crumble.
- Gluten-free: Swap a 1:1 gluten-free baking flour for all-purpose. Use certified GF oats.
- Lower sugar: Reduce sugar in bread and blondies by 2–3 tablespoons and lean on vanilla and cinnamon. For cheesecake cups, use a touch of maple syrup.
- Nutty twist: Add chopped pecans to crumble or stir walnuts into pumpkin bread for crunch.
- Chocolate lovers: Fold dark chocolate chips into blondies or sprinkle mini chips over cheesecake cups.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, if it’s well-drained and mashed smooth.
Roast sugar pumpkin or kabocha, then puree and strain off excess moisture. Measure the puree by volume, same as canned.
How do I prevent gummy pumpkin bread?
Measure pumpkin accurately, don’t overmix, and bake until a toothpick comes out clean. Let the loaf cool at least 15 minutes before slicing to set the crumb.
What’s the best spice blend if I don’t have every spice?
Use 1–1 1/2 teaspoons pumpkin pie spice per recipe that calls for individual spices.
Add an extra pinch of cinnamon if you like a warmer profile.
Can I make any of these ahead for a party?
Absolutely. Bars and blondies are great the day before. Cheesecake cups can chill overnight.
Bake the crumble same day and rewarm before serving.
Why are my bars cracking?
They likely baked a bit too long or cooled too quickly. Pull them when the center is slightly jiggly, and cool on the counter before chilling.
What’s the best way to reheat pumpkin crumble?
Warm at 325°F (165°C) for 10–12 minutes to crisp the topping again. A quick broil at the end can add extra crunch—watch closely.
Final Thoughts
These five pumpkin desserts are simple, cozy, and built to share.
They lean into familiar flavors and easy techniques, so you can focus on the moment instead of fussing in the kitchen. Pick one for a weeknight treat, or make a couple for a fall get-together. Either way, your home will smell amazing—and there won’t be many leftovers.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.