A Guide to Pumpkin Recipes for 2025
- Gabby DiRusso
- Nov 16
- 6 min read
There’s no better way to get in the fall mood than some seasonal baking. After making dozens of pumpkin recipes, these are the ones that always come out on top. So get out your pumpkin puree and pumpkin pie spice, and let’s get baking!
Pumpkin Cinnamon Rolls
These cinnamon rolls are perfect for a weekend brunch on a crisp fall morning. After making multiple variations with pumpkin added to the dough, filling, or both, I settled on a classic brioche with a flavorful pumpkin filling. The rolls require two separate proofings, so be sure to plan ahead. I’d recommend making the dough the night before, letting it do the first rise in the fridge overnight, then shaping, proofing the second time, and baking the next morning.
Ingredients
Tangzhong:
½ cup of milk
3 tbsp of bread flour
Brioche:
2 cups of bread flour
⅓ cup of whole milk
1 egg
1 tbsp of brown sugar
1½ tsp of active dry yeast
½ tsp of salt
4 tbsp of softened butter
Filling:
½ cup of pumpkin puree
¼ cup of brown sugar
3 tbsps of softened butter
1 tsp of pumpkin pie spice
¼ tsp of salt
Maple Glaze:
4 oz of softened cream cheese
¼ cup of maple syrup (to taste)
1 tsp of vanilla extract
½ tsp of pumpkin pie spice
¼ tsp of salt
Instructions
Combine tangzhong ingredients in a microwave-safe bowl, heating in 30-second intervals until thick. Let cool.
Mix, then knead, all brioche ingredients, including cooled tangzhong, except the butter, for 10 minutes. Incorporate butter and knead five more minutes to form a soft, smooth dough.
Add to a greased bowl and rise 1½ hours.
Combine filling ingredients.
Roll dough into a 12”x16” rectangle on a floured or greased surface. Spread over filling. Roll the dough from the long edge. Pinch the second long edge of the dough to the roll to seal.
Cut into 6 rolls. Add to a greased pan. Rise ~30 minutes, until doubled in size. Preheat the oven to 350°F.
Bake for 25-30 minutes, until golden brown.
Whip together all ingredients for the glaze. Allow rolls to cool slightly before glazing.
Makes 6 rolls.
Notes
You can knead the dough either by hand or with a dough hook.
First rise can also be completed in the fridge, overnight.
If you have a food thermometer, the rolls are finished when the internal temperature is 190°F.
Soft Pumpkin Cookies
I’ve been making these pumpkin cookies from Libby’s Pumpkin for over 10 years, by popular demand. As soon as the edge of the first leaf turns orange, these cookies are in my oven; I hope that you will soon say the same. To accommodate dietary restrictions, these cookies can also be made gluten-free while retaining their soft, moist texture.
Ingredients
Cookies:
1½ cup of granulated sugar
½ cup of softened butter
1 egg
1 cup of pumpkin puree
1 tsp of vanilla
2½ cups of flour (or your favorite gluten-free flour)
1 tsp of baking soda
1 tsp of baking powder
½ tsp of salt
Glaze:
2 cups of powdered sugar
3 tbsps of milk
1 tbsp of melted butter
1 tsp of vanilla
¼ tsp of salt
Instructions
Preheat oven to 350°F. Line 3 baking sheets with silicone baking mats or parchment paper.
Cream together butter and sugar.
Mix in egg, pumpkin puree, and vanilla.
Add dry ingredients, incorporating until just combined.
Scoop cookies onto baking sheet in rounded tablespoons.
Bake for 15-18 minutes, until set and puffy.
Combine all ingredients for glaze.
Once cooled, drizzle glaze over cookies.
Makes 36 cookies.
Pumpkin Coffee Cake
This small-batch pumpkin coffee cake is quick, easy, and packed with flavor. The crumble on top adds the perfect crunch to complement the supple cake. It’s perfect for any time of day.
Ingredients
Cake:
¾ cup of flour
¼ cup of light brown sugar
1 tsp of baking powder
¼ tsp of salt
1½ tsp of pumpkin pie spice
¼ cup of milk
¼ cup of vegetable oil
1 egg
1 tsp of vanilla extract
½ cup of pumpkin puree
Crumble:
½ cup of flour
½ cup of light brown sugar
1 tsp of pumpkin pie spice
¼ cup of softened butter
pinch of salt
Instructions
Preheat oven to 350°F and grease a 9x5 loaf pan.
For the cake, mix together all dry ingredients. Add wet ingredients, stir just until no streaks of flour remain, and add to the pan.
In a separate bowl, mix together all crumble ingredients except butter.
Cut in butter until the crumble sticks together when squeezed. Sprinkle over cake layer.
Bake for 25-30 minutes, until toothpick inserted comes out clean.
(Optional) Sprinkle with powdered sugar.
Makes 8 squares.
Notes
I line my pan with nonstick aluminum foil for an easy release, though you can also coat with cooking oil or butter, or line with parchment paper.
Baked Pumpkin Doughnut Holes
Doughnuts without a fryer make life so much easier. These doughnut holes, inspired by The Palatable Life, retain the juxtaposed crunchy outside and cakey inside without the added greasiness. Plus, it’s a one bowl recipe. Though covering the baked doughnuts in brown butter and cinnamon sugar may get a little messy, embracing the momentary chaos has a serious payoff.
Ingredients
Doughnuts:
1¼ cup of flour
1 tbsp of baking powder
2 tsps of pumpkin pie spice
¼ tsp of salt
½ cup of pumpkin puree
½ cup of light brown sugar
⅓ cup of milk
⅓ cup of melted butter
Coating:
¼ cup of browned butter
½ cup of sugar
2 tbsps of cinnamon
Instructions
Preheat oven to 350°F. Combine all doughnut ingredients in a bowl.
Scoop into a greased mini muffin or donut tin.
Bake for 10 minutes, until toothpick inserted comes out clean.
Once cooled, brush or dip doughnut holes in butter, then immediately coat with cinnamon sugar.
Makes 18 doughnut holes.
No-Bake Pumpkin Cheesecake Bars
These pumpkin cheesecake bars that I conjured up have a wonderful twist: a Cinnamon Toast Crunch crust, which pairs wonderfully with the fluffy pumpkin cheesecake base. No oven required, just a few hours of chilling.
Ingredients
Crust:
1 cup of Cinnamon Toast Crunch, crushed or ground
¼ tsp of salt
¼ cup of melted butter
Cheesecake:
8 oz of softened cream cheese
½ cup of pumpkin puree
1 tsp of pumpkin pie spice
1 tsp of vanilla extract
¼ tsp of salt
Whipped Cream (optional):
1 cup of heavy whipping cream
2 tbsps of powdered sugar or maple syrup
1 tsp of vanilla extract
Pinch of salt
Cinnamon dusting (for topping)
Instructions
Combine all ingredients for the crust. Add to a greased 9"x5" baking tin and refrigerate crust while you make the cheesecake base.
Beat all ingredients for cheesecake until light and airy. Smooth over the crust.
Refrigerate for 4 hours or up to overnight.
Optional: With an electric mixer, whip heavy cream to soft peaks. Beat in the rest of the ingredients for the whipped cream.
Slice and, if using, top each slice with whipped cream and a sprinkle of cinnamon.
Makes 8 squares.
Notes
For a crispy crust, bake at 350°F for 12 minutes and cool before adding cheesecake base.
Pumpkin Pie Protein Yogurt
As a huge protein yogurt fan, I decided to create a fall twist on my go-to breakfast. This boasts over 40 grams of protein, depending on the yogurt and protein powder you use. Personally, I’d recommend Fage yogurt and Quest protein powder (cinnamon, salted caramel, or vanilla). Plus, it tastes like dessert for breakfast, especially if you choose to freeze it.
Ingredients
Yogurt:
¾ cup of Greek yogurt
¼ cup of pumpkin puree
1 scoop of protein powder
1 tsp of pumpkin pie spice
Toppings (optional):
Your favorite fruit, granola, and or nuts
Instructions
Mix all ingredients together.
Refrigerate or, for a real treat, freeze.
If frozen, thaw in the microwave on defrost for 2 minutes.
(Optional) Add desired toppings.
Makes 1 serving.
I hope you enjoyed these pumpkin recipes and that you choose to try your hand at making one, or all, of them. Maybe one will soon become a staple for you to make as well and add a little extra deliciousness to your fall season!
Comments