Pumpkin Brownie Chunk Ice Cream
This ice cream has just a hint of spice without verging too far into pumpkin pie territory. You can make it with canned pumpkin, but homemade pumpkin purée is as vast an improvement as it is easy to make. Chunks of chocolate brownies gild the lily.
Pumpkin Whoopie Pies
Cakey spiced pumpkin cookies are stuffed with cream cheese frosting. Because why have one cookie when you can have two?
With canned pumpkin, this show-stopper dessert can be made year-round. And why wouldn't you want to? It's got a ginger snap and brown sugar crust laced with homemade candied nuts. The topping is a thin coating of toasted sugar and spices that shatters at first bite. That's always welcome to us!
Pumpkin Amaretti Bread
Traditional almond-flavored Italian cookies are pounded out and folded into the batter, giving this pumpkin bread a little something extra.
Pumpkin Gooey Butter Cakes
These little cakes from Paula Deen are extra sweet and great for those times when you want something a little richer than pumpkin pie.
Olive Oil Pumpkin Bread
This cake is delicately flavored with plenty of warm winter spices. Olive oil imparts a moist crumb and means you can share it with any friends who need to eat dairy-free.
Pumpkin Black and White Cookies
Pumpkin in the cookie dough helps stave off any dryness while adding a seasonal touch to these classic NY cookies.
Pumpkin Spice Palmiers
This is a spin on classic palmiers, the flaky French cookie made with puff pastry. These use a simple syrup that contains pumpkin puree and a sugar mixture laced with pumpkin pie spices.
Pumpkin Cake in a Jar
Bake up some delicious pumpkin cake directly in jars for contained, easy-to-ship parcels which can be topped with whipped cream or frosting when they've reached their destination, making for a sweet and thoughtful treat.
Classic Pumpkin Pie
Use homemade pumpkin puree for this pie, which enhances the gorgeous, smooth texture and complex, spicy flavor. Best of all, the filling has just a hint of sweetness, all from brown sugar, so you won't get sweet-fatigue. Get the recipe »
Gluten, Dairy, and Egg-Free Coconut-Pumpkin Pie
If you've ever had coconut-pumpkin soup, you know that these flavors work incredibly well together. The coconut seems to coax more flavor out of the pumpkin, making this possibly most pumpkin-y pumpkin pie you'll ever eat.
Pumpkin Cheesecake Bars
Welcome fall, but keep it light. These airy bars still pack plenty of pumpkin and spice. Sweet cream cheese frosting is just a bonus.
Mellowcreme Pumpkin Cake
Made using a pumpkin cake generously coated in tinted cream cheese frosting, this is a highly delicious homage to a second-banana Halloween sweet.
Cinnamon-Pumpkin Isomalt Candies
Be a modernist chef this Halloween by making these rockin red candies. Get the recipe!
Pumpkin Orange Cranberry Cookies
These soft, cakey cookies have a ton of pumpkin flavor thanks to the boosting effects of orange. Tart cranberries provide occasional bursts of tartness and nutmeg, notes of fall. Get the recipe!
Miniature Pumpkin Pies with Graham Cracker Crusts
These mini pumpkin pies are cute and have built in portion control—for those holidays when you're worried you just can't resist.
Pumpkin Swirl Cookies
An almond and cinnamon scented dough is spread with pumpkin filling, rolled, chilled, sliced, and baked into lovely little swirls that are all warm with cinnamon, nutmeg, and allspice. But the pumpkin doesn't end there. Once the cookies have cooled, they're iced with a sugary pumpkin glaze that makes these cookies the best of both worlds—all of the crumbly butteriness of a great pie crust (with pumpkin filling!) brought together with a great little cookie.
Bourbon Pumpkin Pie
Bourbon and pumpkin are two things always at our Thanksgiving dinner, so why not combine the two into one glorious pie?
These muffins are pumpkinlicious, moist and spicy. The brandied raisins meld perfectly with the pumpkin flavor, and the crunchy, sugary pepitas give it just a little satisfying crunch.
Sweet Potato Cake with Toasted Marshmallow Frosting
An ode to the ubiquitious sweet potato casserole of our youth, this delightful cake features the delicate sweetness of its namesake dotted with the competing flavors of orange juice, bourbon, and brown sugar. A healthy dose of spices and a bit more bourbon rounds out the batter. For an impressive finishing touch, the cake is covered in a layer of Italian meringue frosting toasted under a hot flame.