5 Pumpkin Desserts Everyone Is Loving Right Now (Trending for Fall!) – Cozy, Crowd-Pleasing Treats

When the air turns crisp and the sweaters come out, pumpkin desserts start showing up everywhere. From creamy classics to no-bake treats, these are the recipes people can’t stop making and sharing right now. They’re simple, comforting, and full of warm spice—exactly what you crave in fall.

Whether you want something quick for a weeknight or a showstopper for a weekend gathering, these five pumpkin desserts have you covered. Let’s make this season a little sweeter.

What Makes This Special

• Seasonal flavor in every bite: Pumpkin, cinnamon, and nutmeg bring that cozy fall feeling to your kitchen.
• Approachable recipes: No pastry degree required. These desserts are straightforward, reliable, and beginner-friendly.
• Flexible and customizable: Options for gluten-free, dairy-free, and lower-sugar tweaks without sacrificing taste.
• Perfect for gatherings: Each dessert scales well, travels well, and looks great on a dessert table.
• Trending for a reason: These are the recipes people love to share—on social feeds and around the table.

Ingredients

Below is a combined shopping list for all five desserts.

You may not need everything if you pick and choose, but this covers it.

• Pantry: Canned pumpkin puree (not pumpkin pie filling), granulated sugar, brown sugar, powdered sugar, all-purpose flour, old-fashioned oats, baking powder, baking soda, cornstarch, vanilla extract, maple syrup, honey, graham crackers, chocolate chips (semi-sweet or dark).
• Spices: Pumpkin pie spice, ground cinnamon, nutmeg, ginger, cloves, sea salt.
• Dairy: Unsalted butter, cream cheese, heavy cream, whole milk or half-and-half, eggs, Greek yogurt (optional).
• Nuts and add-ins: Pecans or walnuts, white chocolate chips, toffee bits (optional).
• Fresh: Oranges (zest for a hint of brightness), lemons (optional for cheesecake).

You’ll Make: Pumpkin Cream Cheese Swirl Brownies, No-Bake Pumpkin Cheesecake Bars, Soft Pumpkin Chocolate Chip Cookies, Pumpkin Crumble Bread, and a 5-Minute Pumpkin Mousse.

Instructions

Pumpkin Cream Cheese Swirl Brownies

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Make brownie batter: Melt 1/2 cup butter; whisk with 1 cup sugar, 2 eggs, 1 tsp vanilla. Stir in 1/3 cup cocoa powder, 1/2 cup flour, 1/4 tsp salt.
3. Make pumpkin swirl: Beat 4 oz softened cream cheese with 1/3 cup pumpkin puree, 3 tbsp sugar, 1 egg yolk, 1/2 tsp pumpkin pie spice, pinch salt.
4. Spread most of brownie batter in pan.

   Dollop pumpkin mixture on top. Spoon remaining brownie batter over and swirl with a knife.

5. Bake 28–32 minutes until set at edges with a slight jiggle in the center. Cool completely before slicing.

No-Bake Pumpkin Cheesecake Bars

1. Crust: Crush 1 1/2 cups graham crackers with 6 tbsp melted butter and 2 tbsp brown sugar.

   Press into a parchment-lined 8×8 pan. Chill.

2. Filling: Beat 8 oz cream cheese until smooth. Add 1 cup pumpkin puree, 1/2 cup powdered sugar, 1 tsp vanilla, 1 tsp pumpkin pie spice, pinch salt.
3. Whip 1 cup heavy cream to soft peaks; fold into pumpkin mixture.
4. Spread over chilled crust.

   Refrigerate at least 4 hours (or overnight) to set. Slice and serve with a drizzle of maple syrup if you like.

Soft Pumpkin Chocolate Chip Cookies

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Whisk dry: 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp cinnamon, 1 tsp pumpkin pie spice, 1/2 tsp salt.
3. Cream 1/2 cup butter with 3/4 cup brown sugar and 1/4 cup granulated sugar until fluffy.

   Beat in 1 egg, 1 tsp vanilla, and 3/4 cup pumpkin puree.

4. Mix in dry ingredients just until combined. Fold in 1 cup chocolate chips.
5. Scoop dough (heaping tablespoon). Bake 10–12 minutes until puffed and just set.

   Cool on sheet 5 minutes, then transfer to a rack.

Pumpkin Crumble Bread

1. Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan.
2. Streusel: Mix 1/2 cup flour, 1/3 cup brown sugar, 1 tsp cinnamon, pinch salt. Cut in 4 tbsp cold butter until crumbly.

   Add 1/3 cup chopped pecans.

3. Batter: Whisk 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp cinnamon, 1 tsp pumpkin pie spice, 1/2 tsp salt.
4. In another bowl, whisk 1 cup pumpkin puree, 2/3 cup brown sugar, 2 eggs, 1/2 cup oil, 1/4 cup Greek yogurt, 1 tsp vanilla.
5. Combine wet and dry just until smooth. Pour into pan. Top with streusel.
6. Bake 50–60 minutes, until a tester comes out clean.

   Cool 15 minutes in pan, then on a rack.

5-Minute Pumpkin Mousse

1. Beat 1 cup cold heavy cream to soft peaks with 1 tbsp powdered sugar and 1/2 tsp vanilla.
2. In another bowl, whisk 3/4 cup pumpkin puree, 2–3 tbsp maple syrup, 1/2 tsp cinnamon, pinch nutmeg, pinch salt, and 1 tsp cornstarch (for extra body).
3. Fold whipped cream into pumpkin mixture. Spoon into cups. Top with crushed gingersnaps or chocolate shavings.

   Chill 15 minutes if time allows.

Storage Instructions

• Brownies: Store covered at room temperature for 2 days or refrigerate up to 5 days. Freeze up to 2 months.
• No-Bake Cheesecake Bars: Refrigerate tightly covered for 3–4 days. Freeze, well wrapped, up to 1 month; thaw in the fridge.
• Cookies: Keep in an airtight container at room temperature for 3 days.

  Freeze baked cookies or dough balls up to 2 months.

• Pumpkin Bread: Wrap and store at room temperature for 3 days or refrigerate up to 1 week. Freeze slices with parchment between layers for 2 months.
• Pumpkin Mousse: Refrigerate up to 2 days. Not ideal for freezing.

Why This is Good for You

• Pumpkin is nutrient-dense: It’s rich in beta-carotene, which your body converts to vitamin A for eye and skin health.
• Spices do more than taste good: Cinnamon and ginger add flavor and may support healthy digestion and balanced blood sugar.
• Balanced indulgence: These desserts satisfy cravings without ultra-heavy frosting or excessive add-ins.
• Customizable sweetness: You can reduce sugar by 15–20% in most recipes and still get great results.

Common Mistakes to Avoid

• Using pumpkin pie filling instead of puree: Pie filling is pre-sweetened and spiced, which throws off measurements.
• Overmixing batter: Especially for cookies and bread.

  It can make them tough or gummy.

• Not draining watery puree: If your pumpkin seems loose, blot with paper towels. Too much moisture leads to soggy results.
• Skipping cooling time: Brownies and cheesecake bars need time to set for clean slices and best texture.
• Overbaking: Pumpkin treats can dry out fast. Pull them when the centers are just set.

Variations You Can Try

• Gluten-free: Use a 1:1 gluten-free flour blend in cookies, brownies, and bread; almond flour works in streusel with a little extra butter.
• Dairy-free: Swap butter for coconut oil and use dairy-free cream cheese and whipping cream alternatives.
• Maple-forward: Replace part of the sugar with maple syrup; reduce other liquids slightly to balance moisture.
• Add crunch: Fold toasted pecans into brownies or cookies, or sprinkle pepitas over pumpkin bread before baking.
• Chocolate lovers: Drizzle melted dark chocolate over cheesecake bars or add white chocolate chips to cookies.
• Citrus lift: Add 1 tsp orange zest to mousse or pumpkin bread for brightness.

FAQ

Can I use homemade pumpkin puree?

Yes.

Just make sure it’s thick, not watery. Roast, puree, then drain excess moisture with cheesecloth or paper towels before measuring.

How do I prevent pumpkin cookies from being cakey?

Use less puree (3/4 cup instead of 1 cup per batch), chill the dough 30 minutes, and don’t overbake. A touch more butter also helps.

What if I don’t have pumpkin pie spice?

Use 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves for each teaspoon of pumpkin pie spice.

Can I make these desserts ahead for a party?

Absolutely.

Cheesecake bars and pumpkin bread are best made a day ahead. Cookies dough can be scooped and frozen, then baked day-of.

How do I cut clean slices of brownies and bars?

Chill them first, then use a warm, sharp knife and wipe between cuts. Parchment overhang makes lifting and slicing easier.

Are these recipes kid-friendly?

Yes.

The flavors are warm and familiar. If kids are spice-sensitive, reduce the spice by a third and add extra chocolate chips.

In Conclusion

These five pumpkin desserts bring all the cozy fall vibes without complicated steps. They’re reliable, adaptable, and perfect for sharing—whether you’re hosting friends or just treating yourself.

Pick one to bake this week, or try them all over the season. Either way, you’ll see why everyone is loving these right now.