These pumpkin desserts include the BEST easy recipes out there. From pumpkin pie to pumpkin bread, there are tons of uses for canned pumpkin, and includes an easy recipe too!
Brownies, cookies, cakes, muffins, and pies are all desserts that can include pumpkin puree in the ingredients.
Come Fall (or around Thanksgiving), you’ll notice every grocery store finally stocking canned pumpkin puree. Libby’s 100% pure pumpkin is perhaps the most well-known, but there are other brands available. This is a sure-fire sign that Fall is in the air and that means ALL the pumpkin desserts!
Why use pumpkin in dessert recipes?
Pumpkin often replaces eggs and butter, helping make desserts moist on the inside, tender on the outside. It’s often used in baked goods, especially cakes and muffins, but can also be used in brownies or puddings, too!
I promise you though, you’ll never know that there is any pumpkin in there, as the flavor can often be masked by chocolate, spices, or even just used as a starchy base.
What is a popular pumpkin dessert?
The most popular pumpkin dessert would have to be pumpkin pie, but you’d be pleasantly surprised with what other desserts can be made with pumpkin, and how delicious they are!
Here are some of the best pumpkin dessert recipes that will include something for everyone. We have-
- Healthy pumpkin dessert recipes
- Indulgent pumpkin desserts
- Low carb pumpkin desserts
- Pumpkin desserts where you don’t taste any pumpkin whatsoever!
We’ve also included a special recipe for the best pumpkin dessert- A chocolate pumpkin bread that is secretly healthy.
The most popular pumpkin dessert in anyone’s repertoire, nothing beats a classic pumpkin pie. This version is a little different, as it uses healthier ingredients and is naturally sweetened.
Healthy pumpkin oatmeal cookies made with just 3 ingredients- oats, pumpkin, peanut butter, and optional chocolate chips. For some added sweetness, feel free to add some maple syrup or honey.
Light and fluffy muffins that have no white flour and no refined sugar in them. They are made in just one bowl and are perfect for a healthy snack or a festive lunch box treat.
The easiest and most delicious pumpkin bread. It’s super moist in the middle and has a light and tender crumb. It’s made in one bowl and has no added sugar or dairy! Clocking in at under 150 calories a slice, I love enjoying a slice with a pumpkin spice latte.
This is the kind of dessert you would serve to impress others. A thick and creamy cheesecake full of pumpkin flavor and perfect on its own or served with some whipped cream or ice cream. Bonus? It’s secretly low carb.
The easiest pumpkin dessert, these pumpkin no bake cookies need 5 ingredients and take 5 minutes to whip up. They have no butter or oil in them and use up leftover pumpkin puree.
A low carb version of the classic Thanksgiving dessert. The filling is perfectly creamy and smooth, with zero sugar and the buttery crust is grain free!
Flourless and sugar free pumpkin muffins! They are ultra-moist in the middle and taste incredible with some keto chocolate chips mixed through.
4 Ingredient pumpkin fudge that literally melts in your mouth! It has no butter or refined sugar in them, instead, uses peanut butter and is sweetened with maple syrup.
This almond flour pumpkin bread is perfect as a cheeky breakfast or make a loaf and bring it to an office pot lock. No one will know it’s keto and it uses an entire can of pumpkin!
Pumpkin Chocolate Bread- The Ultimate pumpkin dessert recipe!
This chocolate pumpkin bread recipe is super moist and tender and is full of chocolate and pumpkin flavor. It’s made in just one blender so you won’t even need to whip out the mixing bowl!
I love how it may look indulgent but it is ridiculously healthy- There is no flour, no refined sugar, and no dairy needed whatsoever!
What you’ll need to make this recipe
- Rolled oats– A much healthier option than traditional white or wheat flour. It will be blended down to a flour consistency (oat flour!) and yield a more tender loaf.
- Baking powder and baking soda– Both leavening agents are used to give the loaf some rise and fluffiness.
- Salt– A must to balance out the flavors and draw out the natural sweetness.
- Cocoa powder– Dutch processed and unsweetened cocoa powder. Be sure to sift your cocoa powder if there are clumps throughout.
- Pumpkin puree– Not pumpkin pie filling. I skipped the canned stuff and made my own pumpkin puree.
- Eggs-Room temperature eggs.
- Almond butter– Smooth and drippy almond butter with no added sugar. This replaces the need for any butter or oil.
- Maple syrup– Sweetens the bread while keeping it refined sugar free.
- Vanilla extract– A must for any good chocolate dessert.
- Chocolate chips– Fold through some chocolate chips and reserve some to top the bread with.
How do you make chocolate pumpkin bread?
In a high-speed blender or food processor, add the oats and blend until it reaches a flour-like consistency. Add the remaining ingredients, except for the chocolate chips, and blend until a smooth batter remains. Fold through the chocolate chips.
Now, transfer the batter into a greased and lined loaf pan and sprinkle with extra chocolate chips. Bake the loaf for 45-50 minutes, or until a skewer comes out mostly clean. Remove the pumpkin chocolate bread from the oven and let it cool in the pan completely.
Tips to make the best pumpkin desserts
- Do not overbake the dessert as it continues to cook as it is cooling down.
- Never use pumpkin pie filling as it has added sugar and fillers. Unless stated, every pumpkin dessert required 100% pure pumpkin.
- For some added pumpkin flavor, add some pumpkin pie spice.
Storing and freezing tips
- To store: Cover the chocolate pumpkin bread in an airtight container for up to 5 days or in the refrigerator for up to 1 week.
- To freeze: Place leftover slices in a ziplock bag and store them in the freezer for up to 6 months.
Frequently Asked Questions
Pumpkin pie spice is known to enhance the pumpkin flavor in recipes. If you don’t have pumpkin pie spice, try adding some cinnamon and/or nutmeg.
Yes, canned pumpkin is pumpkin puree. The only difference is that sometimes canned pumpkin can come as pumpkin pie filling, which has added sugar, spices, and thickeners to them.
Libby’s 100% pumpkin puree is considered ‘real’ pumpkin but it actually has a mixture of butternut squash and other squashes in it. It will still bake as traditional pumpkin would regardless.
50+ Pumpkin Dessert Recipes
- Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
- In a high speed blender, add all your ingredients, except for the chocolate chips. Blend until a smooth batter remains. Fold through the chocolate chips at the end.
- Transfer the batter into the loaf pan and bake for 45-50 minutes, or until a skewer comes out mostly clean.
- Remove the bread from the oven and let the loaf cool in the pan completely, before slicing and serving.