18 Pumpkin Desserts Better Than Pumpkin Pie

Pumpkin pie is a classic, but it is not the only dessert that makes the house smell like fall. Pumpkin is just as good in creamy cheesecakes, soft cookies, spiced cakes, and chilled treats.

These 18 desserts bring different textures and serving styles to the table. Most use plain pumpkin purée, so you can choose exactly how sweet and spicy each recipe becomes.

1. Pumpkin Swirl Cheesecake Bars

Pumpkin swirls make ordinary cheesecake bars look special without difficult decorating. The tangy filling balances the warm spice.

Press 1 1/2 cups graham crumbs mixed with 5 tbsp melted butter into an 8-inch pan, then beat 16 oz cream cheese, 1/2 cup sugar, 2 eggs, and 1 tsp vanilla until smooth. Swirl in 1/2 cup pumpkin purée mixed with 1 tsp pumpkin spice and bake at 325°F for 35 to 45 minutes until edges are set, then chill thoroughly.

Use room-temperature cream cheese for fewer lumps. A warm knife makes clean slices.

2. Pumpkin Spice Mousse Cups

Pumpkin mousse feels light and creamy after a heavy meal. Individual glasses are easy to make look pretty.

Beat 8 oz softened cream cheese with 3/4 cup pumpkin purée, 1/3 cup powdered sugar, and 1 tsp pumpkin spice until smooth, then fold in 1 1/2 cups whipped cream. Divide into six glasses and chill at least 2 hours.

Pipe the mousse into glasses for neat layers. Finish with a little crushed gingersnap cookie.

3. Brown Butter Pumpkin Cookies

Brown butter makes pumpkin cookies taste nutty and warm. Their soft centers are delicious with coffee.

Brown 1/2 cup butter and cool slightly, then beat with 3/4 cup brown sugar, 1 egg yolk, 1/2 cup thick pumpkin purée, and 1 tsp vanilla. Fold in 1 3/4 cups flour, 1 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt and bake scoops at 350°F for 11 to 13 minutes.

Blot extra liquid from pumpkin purée for thicker cookies. Let cookies cool on the tray before moving.

4. Pumpkin Crumb Coffee Cake

A crumb-topped pumpkin cake is perfect for dessert or the morning after Thanksgiving. The cinnamon topping gives every slice a little crunch.

Whisk 1 cup pumpkin purée with 2 eggs, 1/2 cup oil, 3/4 cup brown sugar, and 1/2 cup milk, then fold in 2 cups flour, 2 tsp baking powder, 1 tsp cinnamon, and 1/2 tsp salt. Spread in a greased 9-inch pan, top with crumbs from 1/2 cup flour, 1/3 cup brown sugar, and 4 tbsp butter, and bake at 350°F for 35 to 45 minutes.

Check the center with a toothpick rather than relying only on color. Cool a little before slicing.

5. Pumpkin Chocolate Chip Blondies

Pumpkin blondies are chewy, soft, and full of chocolate. They are easier to carry to a potluck than pie.

Mix 1/2 cup melted butter with 3/4 cup brown sugar, 1 egg, 1/2 cup thick pumpkin purée, and 1 tsp vanilla, then fold in 1 1/4 cups flour, 1/2 tsp baking powder, 1/2 tsp salt, and 3/4 cup chocolate chips. Bake in a greased 8-inch pan at 350°F for 25 to 30 minutes until set.

Cool fully before cutting for neat squares. A pinch of flaky salt on top makes the chocolate pop.

6. No-Bake Pumpkin Icebox Cake

An icebox cake makes pumpkin dessert almost entirely hands-off. Soft graham layers give it a cake-like texture after chilling.

Beat 8 oz cream cheese with 1 cup pumpkin purée, 1/2 cup powdered sugar, and 1 tsp pumpkin spice, then fold in 2 cups whipped cream. Layer with graham crackers in an 8-inch dish and refrigerate at least 6 hours until the crackers soften.

Finish with extra crushed crackers just before serving. Keep the cake chilled until dessert.

7. Pumpkin Cinnamon Roll Bake

Cinnamon rolls soaked in pumpkin custard turn into a warm spoonable dessert. The golden corners are especially good.

Cut 2 cans refrigerated cinnamon rolls into quarters and arrange in a greased 9-by-13-inch dish, reserving the icing. Whisk 3 eggs with 3/4 cup pumpkin purée, 3/4 cup milk, and 1 tsp cinnamon, pour over the rolls, and bake at 350°F for 30 to 40 minutes until cooked through and set.

Warm the reserved icing briefly before drizzling. Let the bake stand 5 minutes before serving.

8. Pumpkin Panna Cotta

Pumpkin panna cotta is smooth and elegant in small glasses. It brings a different texture to a fall dessert table.

Bloom 1 1/2 tsp unflavored gelatin in 2 tbsp cold water for 5 minutes, then warm 1 cup cream, 1 cup milk, 1/2 cup pumpkin purée, 1/3 cup sugar, and 1/2 tsp cinnamon without boiling. Whisk in the gelatin until dissolved, divide into four glasses, and refrigerate at least 4 hours until set.

Strain for a very smooth finish if desired. Serve with a little maple syrup.

9. Pumpkin Streusel Muffins

These muffins have a tender pumpkin center and crisp cinnamon topping. They are perfect for a dessert tray or next-day breakfast.

Whisk 1 cup pumpkin purée with 2 eggs, 1/2 cup oil, 3/4 cup sugar, and 1/4 cup milk, then fold in 1 3/4 cups flour, 2 tsp baking powder, and 1 tsp pumpkin spice. Divide into 12 muffin cups, top with crumbs from 1/3 cup flour, 1/4 cup brown sugar, and 3 tbsp butter, and bake at 375°F for 18 to 22 minutes.

Fill each cup no more than three-quarters full. Let muffins cool 10 minutes before lifting out.

10. Pumpkin Swirl Brownies

Dark chocolate and pumpkin make a striking dessert together. The orange swirl looks lovely against fudgy brownies.

Mix 1/2 cup melted butter, 3/4 cup sugar, 2 eggs, 1 tsp vanilla, 1/2 cup cocoa, 3/4 cup flour, and 1/4 tsp salt into brownie batter. Spread in an 8-inch pan, swirl in 1/2 cup pumpkin purée mixed with 2 tbsp sugar and 1/2 tsp cinnamon, and bake at 350°F for 25 to 30 minutes.

Avoid swirling too much or the colors will blend. Let the brownies cool before cutting.

11. Maple Pumpkin Rice Pudding

Pumpkin rice pudding is sweet, silky, and cozy. It is especially nice in small bowls with toasted nuts.

Simmer 1 cup cooked rice with 1 cup milk, 1/2 cup pumpkin purée, 1/4 cup maple syrup, 1/2 tsp cinnamon, and a pinch of salt for 10 to 15 minutes, stirring often. Add milk a little at a time if the pudding becomes too thick.

Use short-grain rice for a creamier finish. Top with toasted pecans just before serving.

12. Pumpkin Cream Cheese Roll

A pumpkin cake roll makes a dramatic spiral when sliced. The tangy cream cheese filling keeps the sweetness balanced.

Beat 3 eggs with 3/4 cup sugar and 2/3 cup pumpkin purée, then fold in 3/4 cup flour, 1 tsp baking powder, and 1 tsp cinnamon and spread in a lined 10-by-15-inch jelly-roll pan. Bake at 375°F for 12 to 15 minutes, turn onto a clean towel and roll while warm, then cool, unroll, spread with sweetened cream cheese frosting, and roll again.

Dust the towel lightly with powdered sugar to prevent sticking. Chill the filled roll before slicing.

13. Baked Pumpkin Doughnuts

Baked pumpkin doughnuts are soft, warmly spiced, and easy to share. Cinnamon sugar makes them taste like a bakery treat.

Whisk 3/4 cup pumpkin purée with 1 egg, 1/2 cup milk, 1/3 cup brown sugar, and 3 tbsp melted butter, then fold in 1 1/2 cups flour, 2 tsp baking powder, and 1 tsp cinnamon. Pipe into a greased doughnut pan and bake at 350°F for 12 to 15 minutes until springy.

Brush warm doughnuts with melted butter before coating in cinnamon sugar. Keep the batter below the top of each ring.

14. Pumpkin Custard Pots

Pumpkin custard pots are creamy and gently spiced. They feel elegant with almost no presentation work.

Whisk 1 cup pumpkin purée with 2 eggs, 1 cup milk, 1/3 cup brown sugar, 1 tsp vanilla, and 1/2 tsp nutmeg, then divide among four ramekins. Bake in a water bath at 325°F for 35 to 45 minutes until just set and chill.

Keep water below the ramekin rims. Top with a small spoonful of whipped cream.

15. Pumpkin Gingersnap Trifle

Layers of pumpkin cream and crunchy gingersnaps make a beautiful no-bake dessert. Clear glasses show every layer.

Beat 8 oz cream cheese with 3/4 cup pumpkin purée, 1/3 cup powdered sugar, and 1 tsp pumpkin spice, then fold in 1 cup whipped cream. Layer the filling with 1 1/2 cups crushed gingersnaps among six glasses and chill for 2 hours.

Add a few fresh cookie crumbs at serving for crunch. Keep the glasses refrigerated until needed.

16. Pumpkin Oat Crumble Bars

Pumpkin crumble bars are easy to slice and transport. Their oat base gives a little chew beside the soft filling.

Mix 1 1/2 cups flour, 1 cup oats, 1/2 cup brown sugar, and 1/2 cup melted butter into crumbs and press two-thirds into an 8-inch pan. Spread with 1 cup pumpkin purée mixed with 1 egg, 1/3 cup sugar, and 1 tsp cinnamon, sprinkle with remaining crumbs, and bake at 350°F for 35 to 40 minutes.

Cool completely so the filling sets for slicing. Use parchment overhang to lift the bars neatly.

17. Pumpkin Maple Cupcakes

Pumpkin cupcakes are simple enough for beginners but feel festive with maple frosting. Each one is its own little dessert.

Whisk 1 cup pumpkin purée with 2 eggs, 1/2 cup oil, 3/4 cup brown sugar, then fold in 1 1/2 cups flour, 2 tsp baking powder, 1 tsp cinnamon, and 1/2 tsp salt. Divide into 12 lined cups and bake at 350°F for 18 to 22 minutes, then cool and frost with 4 oz cream cheese beaten with 1/4 cup butter, 1 cup powdered sugar, and 1 tbsp maple syrup.

Cool the cupcakes fully before frosting. Store frosted cupcakes refrigerated.

18. Pumpkin Bread Pudding with Caramel

Pumpkin bread pudding has soft custardy pieces and golden edges. A caramel drizzle makes it feel like a special finale.

Toss 8 cups day-old bread cubes with a custard made from 1 cup pumpkin purée, 3 eggs, 1 1/2 cups milk, 1/2 cup brown sugar, and 1 tsp pumpkin spice. Rest 15 minutes in a greased 9-by-13-inch dish, then bake at 350°F for 40 to 45 minutes until set and serve with a little prepared caramel sauce.

Use sturdy bread that can absorb custard without dissolving. Let the pudding rest a few minutes before scooping.

Final Thoughts

Pumpkin can make a whole dessert spread, not just a single pie. Choose one chilled treat and one baked dessert if you want variety without creating a busy last-minute baking schedule.