9 Delicious Pumpkin Recipes for Fall

The Fall season isn’t complete without oversized comfy sweaters, cute boots, cozy scarves, golden leaves, and ALL THINGS PUMPKIN, wouldn’t you agree?

Well, we don’t know about you, but we think Fall food is the best, or at least at the top of the list, and it’s mostly all thanks to the tasty orange veggie fruit! Think about it. Pumpkin can be cooked sweet or savory, dressed up in pasta or baked in a muffin, blended into a soup, or baked into crunchy granola. You can put it on anything and everything!

And to help you welcome the new season with Autumn favorites, here are nine pumpkin recipes you should try making this fall – and every fall, TBH.

Pumpkin Muffins

Fall isn’t Fall without your favorite Pumpkin muffins, and this recipe only calls for some oats, pumpkin, Greek yogurt, maple syrup, and eggs. Yes, Chocolate chips are 100% necessary.

What You’ll Need:

  • 2 cups rolled oats
  • 1 cup pumpkin puree (I used canned)
  • 6 ounces plain Greek yogurt (1 small container)
  • 1/2 cup real maple syrup
  • 2 eggs
  • 1 teaspoon baking soda
  • pinch of cinnamon and salt
  • chocolate chips (optional)


  1. Preheat the oven to 375 degrees.
  2. In a food processor or blender, pulse the oats for about ten seconds to get them mostly smooth.
  3. Add all the rest of the ingredients with the oats and pulse until mixed (some pieces of oats may remain). Stir in chocolate chips if you want them.
  4. Transfer to a greased muffin tin. Bake for 15-ish minutes.

Pumpkin Walnut Chili

Spice Autumn up with the epitome of fall, but bring it to the next level! With just pumpkin, walnuts, beans, peppers, grains, and a few more ingredients, you can make everyone ecstatic for the new season– especially vegans!

What You’ll Need:

  • 1 28-ounce can of fire-roasted tomatoes
  • half an onion, minced
  • 3 cloves garlic, minced
  • 2 poblano peppers, chopped
  • 2–3 chipotle peppers, chopped
  • 2 cups walnuts, chopped
  • 1 cup red lentils
  • 1 cup bulgur
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon salt
  • 6 cups water or broth (refill the tomato can about 2x)
  • 1 14-ounce can of pumpkin puree
  • 2 or 3 14-ounce cans of black beans, rinsed and drained


  1. To Start: Place all the chili ingredients in the Instant Pot (affiliate link) and set it to soup mode (30 minutes).
  2. To Finish: Release the steam, stir in the pumpkin and black beans, and season with more salt, spice, etc. Serve with avocado, lime wedges, cilantro, tortilla chips, rice, cornbread… whatever you like with your chili!

Pumpkin Alfredo

Make your favorite pasta dish creamy, luscious, and fit for the Fall season! Bonus treat– it only has five ingredients!

What You’ll Need:

  • 8–12 ounces DeLallo fettuccine egg pasta (see notes)
  • 2 tablespoons butter
  • 5 garlic cloves, minced
  • 1 cup pumpkin puree (canned pumpkin)
  • 2 1/2 cups heavy whipping cream
  • 1/2 cup grated Parmesan cheese


  1. Cook the fettuccine according to package directions. Reserve 1 cup of the cooking liquid in case you want to thin out your sauce.
  2. Heat the butter over medium heat. Add the garlic; saute until soft and fragrant. Add the pumpkin and heavy whipping cream. Simmer until slightly thickened. Add the cheese and stir to combine.
  3. Toss the pasta in the sauce and thin as needed using the reserved cooking liquid. Top with additional Parm and season to taste. Serve immediately.

Pumpkin Granola

Make pumpkin for breakfast– pumpkin granola, that is! This granola recipe has everything from notes of cinnamon, maple, and caramelized pumpkin. It’s a fun ride of extra salty-sweet, crispy, and roasty– to the max!

What You’ll Need:

  • 6 cups rolled oats
  • 1 heaping cup of sliced almonds
  • 1 heaping cup of pistachios (or other nuts)
  • 1 heaping cup unsweetened flaked coconut
  • 1 cup pumpkin puree
  • 1 cup olive oil
  • 1 cup maple syrup
  • 2–3 teaspoons salt (see notes)
  • 1–2 teaspoons cinnamon


  1. Prep the Pumpkin Granola: Preheat the oven to 350 degrees. Mix the dry ingredients together (oats, almonds, pistachios, and coconut). Whisk the wet ingredients and spices together (pumpkin, olive oil, maple syrup, salt, and cinnamon). Pour wet ingredients over the dry ingredients and stir to combine.
  2. Bake the Pumpkin Granola: Spread the granola into a large nonstick jelly roll pan or cake pan – I do this on two separate pans or in two batches. Bake for 15 minutes; stir; bake for another 15 minutes. Remove from oven and let rest – it should start to crisp up.
  3. Eat and love: Store in a plastic zip-top bag for a week or so. Serve with granola, fruit, or just with good ol’ milk.

Moist Pumpkin Bread

Ah, yes. The classic, super easy to make, moist pumpkin bread! Make it with love with some olive oil, pumpkin, and cinnamon, topped with crunchy turbinado sugar, and you’re good to go!

What You’ll Need:

  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup olive oil
  • 2 cups white sugar
  • 1 15-ounce can pumpkin (not pie filling – just regular pumpkin purée)
  • 1/2 cup milk
  • 1/4 cup water
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 heaping teaspoon cinnamon
  • 1/4 cup melted butter
  • 1/4 cup turbinado sugar


  1. Preheat the oven to 350 degrees. Whisk the eggs, oils, and sugar together until smooth. Add the pumpkin, milk, and water – whisk until smooth.
  2. Stir in the flour, baking soda, salt, and cinnamon.
  3. Transfer batter to two 9x5inch loaf pans lined with parchment paper. Bake for 35 minutes. Remove from oven, brush with melted butter and sprinkle with turbinado sugar, and return to oven for another 5-10 minutes to set the sugar. The bread should be golden brown and firm to the touch when done, and a toothpick inserted should come out clean.
  4. Let cool slightly before slicing and serving. Store in the refrigerator.

Roasted Garlic and Rosemary Pumpkin Hummus

Think it sounds weird? Don’t judge ’til you’ve tasted it! This unique hummus is super quick, healthy, and crazy delicious. We are sure you won’t get enough of it!

What You’ll Need:

  • 1–2 cloves roasted garlic (see #1)
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1 can chickpeas, drained and rinsed
  • 2/3 cup pumpkin puree
  • 1 tablespoon maple syrup or honey
  • 1/2 teaspoon finely minced fresh rosemary (more to taste)
  • salt to taste


  1. To roast the garlic, simmer the peeled cloves in a small saucepan with olive oil for 15-20 minutes over low/medium heat. The garlic gets the roast-y flavor and then you get some bonus garlic-infused olive oil out of the deal.
  2. Puree all ingredients except rosemary in a blender or food processor until smooth. Add more oil or water as needed. Stir in the rosemary.
  3. Serve with warm naan, apple slices, crackers, carrots, wheat toast, roasted vegetables, pita bread, and/or anything in the world.

Homemade Pumpkin Coffee Creamer

Are you tired of waiting for Autumn to have your favorite pumpkin spice latte? You don’t have to! This Pumpkin Coffee Creamer is made with REAL pumpkin puree and can be made at home in a snap.

What You’ll Need:

  • 1 and 1/2 cups (360ml) heavy cream, half-and-half, or whole milk*
  • 2 Tablespoons (30g) of pumpkin puree
  • 2 Tablespoons (30ml) of pure maple syrup
  • 1/2 – 1 teaspoon store-bought or homemade pumpkin pie spice*
  • 1 – 2 cinnamon sticks


  1. In a small saucepan over medium heat, whisk together heavy cream, pumpkin, maple syrup, and pumpkin pie spice. Add cinnamon sticks and increase heat to medium-high. Bring to boil, whisking occasionally, for 1 minute, then remove from heat and let creamer cool in pan 5 minutes before using in your coffee. Add sugar to your coffee if you take it that way. You can also add whipped cream and a sprinkle of cinnamon too.
  2. Store leftovers in the refrigerator for up to 1 week. Shake well before using.

Good ‘Ole Roasted Pumpkin Puree

It’s always best to skip the canned stuff and stick to homemade goodness. The same goes for our favorite pumpkin puree! The good news is it’s way easier than you thought!

What You’ll Need:

  • 2 lb (0.9 kg) whole pie pumpkin or sugar pumpkin *do not substitute with a standard pumpkin


  1. Preheat the oven to 400°F (204°C). Line a half-sheet pan with parchment paper or aluminum foil.
  2. Slice the pumpkin in half lengthwise (depending on how tough the pumpkin stalk is, you can either slice through it, or remove it first, then slice). Using a serrated or large spoon, scoop out all of the pumpkin seeds and discard (or save them for roasted pumpkin seeds).
  3. Place the pumpkin halves cut side down on the sheet pan. Roast for 35 to 45 minutes, or until the pumpkins have partially collapsed and the flesh is very soft and beginning to pull away from the skin.
  4. Peel the skin away from the pumpkin flesh and discard the skin. Chop the pumpkin flesh into large chunks and place in the bowl of a food processor, fitted with a blade attachment. Process and puree the roasted pumpkin until it is very smooth, scraping down the sides of the bowl occasionally with a spatula. A 2-lb (0.9 kg) pie pumpkin should yield roughly 2 cups of pumpkin puree.

Pumpkin Risotto and Goat Cheese

Vegetarian risotto to warm you up on a Fall day? Yes, please! This risotto recipe is the ultimate Fall comfort food, plus it’s so rich and creamy that you’ll want to eat this for days!

What You’ll Need:

  • 4 cups bone broth (or vegetable stock)
  • 1 cup canned pumpkin puree
  • 2 tablespoons unsalted butter
  • 1 shallot (minced)
  • 1 teaspoon kosher salt
  • 1 teaspoon chopped fresh thyme
  • 1 1/2 cups Arborio rice
  • 1 teaspoon white wine vinegar
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon nutmeg
  • Fresh ground black pepper
  • 1 cup crumbled goat cheese
  • 1/2 cup dried cranberries


  1. In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.
  2. Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the shallot and salt. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.
  3. Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing it to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture and will take about 20-25 minutes.
  4. Mix in the parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese, and dried cranberries. Serve immediately.

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