21 Delectable Easy Pumpkin Dessert Recipes for Fall

Delight in the cozy flavors of autumn with these irresistible pumpkin desserts! As the leaves change and crisp air settles in, there’s nothing quite like warming up your kitchen with the sweet, spicy aroma of pumpkin treats. From simple no-bake options to classic baked goods, we’ve gathered 21 easy recipes that celebrate this seasonal favorite. Get ready to fall in love with pumpkin all over again—let’s dive in!

Pumpkin Spice Latte Cheesecake Bars

Brace yourself for the ultimate fall dessert mashup. These pumpkin spice latte cheesecake bars combine your coffee shop obsession with creamy cheesecake magic. Get ready to blow up your feed with these layered beauties.

Ingredients

For the crust:
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar

For the filling:
– 16 oz cream cheese, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1/2 cup pumpkin puree
– 1/4 cup strong brewed coffee, cooled
– 2 tsp pumpkin pie spice
– 1 tsp vanilla extract

For the topping:
– 1 cup whipped cream
– 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F.
2. Combine graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl.
3. Press the crust mixture firmly into the bottom of an 8×8 inch baking pan lined with parchment paper.
4. Bake the crust for 8 minutes until lightly golden.
5. Beat softened cream cheese and 3/4 cup sugar in a large bowl until smooth and creamy.
6. Add eggs one at a time, mixing completely after each addition.
7. Mix in pumpkin puree, cooled coffee, pumpkin pie spice, and vanilla extract until fully incorporated.
8. Pour the filling over the pre-baked crust and spread evenly.
9. Bake at 350°F for 35-40 minutes until the edges are set but the center still jiggles slightly.
10. Cool the bars completely on a wire rack for 2 hours.
11. Refrigerate for at least 4 hours or overnight until fully chilled and firm.
12. Cut into 12 bars using a sharp knife wiped clean between cuts.
13. Top each bar with whipped cream and a dusting of cinnamon.

Outrageously creamy meets perfectly spiced in every bite. The coffee-kissed pumpkin filling melts against that buttery crust for serious texture contrast. Serve these chilled with an extra espresso shot drizzle or crumbled ginger snaps for crunch.

No-Bake Pumpkin Pie Bites

Ditch the oven and dive into these pumpkin-packed power bites. They deliver all that cozy fall flavor in perfect, portable portions. Your holiday dessert game just got a major upgrade.

Ingredients

For the crust:
– 1 cup graham cracker crumbs
– 4 tbsp melted butter
– 2 tbsp granulated sugar

For the filling:
– 1 cup canned pumpkin puree
– 4 oz softened cream cheese
– 1/4 cup powdered sugar
– 1 tsp pumpkin pie spice
– 1/2 tsp vanilla extract

Instructions

1. Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl.
2. Press 1 tablespoon of crust mixture firmly into each cup of a mini muffin tin.
3. Chill crusts in refrigerator for 15 minutes to set.
4. Beat softened cream cheese with electric mixer on medium speed for 1 minute until smooth.
5. Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract to the cream cheese.
6. Mix on low speed for 30 seconds, then increase to medium speed for 1 minute until fully combined.
7. Scoop 2 teaspoons of filling into each chilled crust cup.
8. Smooth tops with the back of a spoon dipped in warm water for clean edges.
9. Refrigerate bites for at least 2 hours until firm to the touch.
10. Gently remove bites from muffin tin using a small offset spatula.

Firm, creamy centers contrast with that crunchy graham cracker base in every satisfying bite. The pumpkin spice shines through without being overwhelming. Try drizzling with caramel sauce or topping with whipped cream for an extra-decadent treat.

Easy Pumpkin Snickerdoodle Cookies

Y’all, pumpkin season just got a major upgrade. These snickerdoodles deliver that cozy spice with a soft, cake-like texture. Get ready to impress everyone with minimal effort.

Ingredients

For the cookie dough:

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• ¾ cup canned pumpkin puree
• 1 large egg
• 2 teaspoons vanilla extract
• 2 ¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice

For the cinnamon sugar coating:

• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Beat 1 cup softened unsalted butter and 1 ½ cups granulated sugar together in a large bowl until light and fluffy, about 2-3 minutes.
3. Add ¾ cup canned pumpkin puree, 1 large egg, and 2 teaspoons vanilla extract to the butter mixture and beat until fully combined.
4. In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice.
5. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Tip: Don’t overmix—this keeps the cookies tender.
6. Chill the dough in the refrigerator for 30 minutes to make it easier to handle and prevent spreading.
7. While the dough chills, combine ¼ cup granulated sugar and 1 tablespoon ground cinnamon in a small bowl for the coating.
8. Scoop 1 ½ tablespoon portions of dough and roll into balls.
9. Roll each dough ball in the cinnamon sugar mixture until fully coated.
10. Place the coated dough balls 2 inches apart on the prepared baking sheets.
11. Bake for 10-12 minutes, or until the edges are lightly golden but centers still look slightly soft. Tip: For extra crackly tops, gently press down on the cookies halfway through baking.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: This allows them to set without becoming too crisp.

Warm from the oven, these cookies boast a crackly cinnamon-sugar crust that gives way to a soft, cake-like interior. The pumpkin adds subtle moisture and pairs perfectly with the warm spices. Serve them with a cold glass of milk or crumble over vanilla ice cream for an instant fall dessert upgrade.

Spiced Pumpkin Bread Pudding

Crank up your fall baking game with this spiced pumpkin bread pudding. Transform stale bread into a creamy, aromatic dessert that screams cozy season. Get ready to wow your taste buds with minimal effort.

Ingredients

For the custard:
– 2 cups whole milk
– 1 cup heavy cream
– 3 large eggs
– 1 cup canned pumpkin puree
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 2 teaspoons pumpkin pie spice
– 1/4 teaspoon salt

For assembly:
– 6 cups cubed day-old French bread (1-inch pieces)
– 2 tablespoons unsalted butter, melted

Instructions

1. Preheat your oven to 350°F.
2. Whisk together milk, cream, eggs, pumpkin puree, sugar, vanilla, pumpkin pie spice, and salt in a large bowl until completely smooth.
3. Place bread cubes in a separate large bowl and drizzle with melted butter, tossing to coat evenly.
4. Pour the custard mixture over the buttered bread cubes and gently fold until all pieces are saturated.
5. Let the mixture sit for 15 minutes to allow the bread to fully absorb the custard.
6. Transfer the soaked bread mixture to a greased 9×13-inch baking dish, spreading it evenly.
7. Bake at 350°F for 45-50 minutes until the top is golden brown and the center is set (no liquid should jiggle when you gently shake the pan).
8. Remove from oven and let cool for 20 minutes before serving.

Velvety custard meets spiced pumpkin in every forkful. The bread transforms into a tender, almost cake-like texture while maintaining subtle structure. Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for the ultimate fall dessert experience.

Quick Pumpkin Cream Cheese Muffins

Melt into autumn with these spiced pumpkin muffins swirled with creamy cheesecake filling. Whip up bakery-worthy treats in under 30 minutes—perfect for crisp mornings or cozy dessert cravings. Your kitchen will smell like a fall festival in no time.

Ingredients

For the cream cheese filling:
– 4 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1 large egg yolk
For the muffin batter:
– 1 3/4 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 2 large eggs
– 1 cup granulated sugar
– 1 cup canned pumpkin puree
– 1/2 cup vegetable oil
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Beat the softened cream cheese with 1/4 cup sugar and egg yolk until smooth—this prevents lumpy filling.
3. Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
4. In a separate large bowl, vigorously whisk 2 eggs with 1 cup sugar until pale and slightly thickened.
5. Stir in pumpkin puree, vegetable oil, and vanilla extract until fully combined.
6. Gently fold the dry ingredients into the wet mixture—don’t overmix or muffins will be tough.
7. Fill each muffin liner halfway with batter using a cookie scoop for even portions.
8. Dollop 1 teaspoon of cream cheese mixture directly onto the center of each batter portion.
9. Top with remaining batter, covering the filling completely to prevent burning.
10. Bake for 18–20 minutes until tops spring back when lightly pressed—a toothpick should come out clean.
11. Cool muffins in the pan for 5 minutes before transferring to a wire rack.

Buttery cream cheese pockets melt into moist, spiced pumpkin crumb for the ultimate texture contrast. Serve warm with a drizzle of caramel for dessert or pack them cold for a lunchbox surprise. These muffins stay incredibly soft for days if they last that long!

Simple Pumpkin Custard Cups

Whip up this creamy pumpkin custard that’s easier than pie but just as dreamy. Grab your ramekins and let’s make magic happen in under an hour. Perfect for when you’re craving cozy vibes without the fuss.

Ingredients

For the custard base:

• 1 (15 oz) can pumpkin puree
• 3/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1 cup heavy cream
• 1 tsp vanilla extract

For baking:

• 6 (6 oz) ramekins
• 1 large baking dish
• Hot water for water bath

Instructions

1. Preheat your oven to 325°F.
2. Arrange 6 ramekins in a large baking dish.
3. Whisk together pumpkin puree, sugar, cinnamon, ginger, nutmeg, and salt in a large bowl until completely smooth.
4. Crack eggs into a separate medium bowl and beat until pale yellow.
5. Pour heavy cream and vanilla extract into the egg mixture.
6. Whisk the cream mixture vigorously until fully combined.
7. Gradually pour the cream mixture into the pumpkin mixture while whisking constantly.
8. Divide the custard evenly among the 6 ramekins using a ladle.
9. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
10. Bake for 45-50 minutes until the edges are set but the centers still jiggle slightly when shaken.
11. Remove the baking dish from the oven using oven mitts.
12. Transfer the ramekins to a wire rack using tongs.
13. Cool at room temperature for 30 minutes.
14. Refrigerate for at least 4 hours until completely chilled and firm.

Now you’ve got silky-smooth custard cups with that classic spiced pumpkin warmth. Top with whipped cream and a sprinkle of cinnamon for extra flair, or enjoy straight from the fridge when you need a cool, creamy treat. These little cups pack all the flavor of pumpkin pie without any crust drama.

Easy Pumpkin Chocolate Chip Cookies

TikTok is about to lose its mind over these pumpkin chocolate chip cookies. They combine cozy fall flavors with that perfect chewy texture everyone craves. You’ll have warm cookies ready in under 30 minutes.

Ingredients

For the cookie dough:
– 1 cup canned pumpkin puree
– 1 cup granulated sugar
– 1/2 cup vegetable oil
– 1 large egg
– 2 cups all-purpose flour
– 2 tsp baking powder
– 2 tsp ground cinnamon
– 1/2 tsp salt
– 1 cup semi-sweet chocolate chips

For baking:
– Parchment paper

Instructions

1. Preheat your oven to 375°F.
2. Line two baking sheets with parchment paper.
3. Whisk together pumpkin puree, sugar, vegetable oil, and egg in a large bowl until completely smooth.
4. In a separate medium bowl, combine flour, baking powder, cinnamon, and salt.
5. Gradually stir the dry ingredients into the wet ingredients until just combined.
6. Fold in chocolate chips until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
8. Bake for 12-14 minutes until the edges are lightly golden and centers look set.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Zesty pumpkin flavor melts into pools of melted chocolate in every bite. These cookies stay incredibly moist thanks to the pumpkin puree—perfect with a cold glass of milk or crumbled over vanilla ice cream for an instant dessert upgrade.

Pumpkin Spice Doughnut Holes

Unleash your inner autumn baker with these bite-sized pumpkin delights. Transform basic pantry staples into irresistible spiced treats that vanish in seconds. Get ready for your kitchen to smell like a cozy fall café.

Ingredients

For the doughnut batter:
– 1 ½ cups all-purpose flour
– 2 tsp baking powder
– ½ tsp salt
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp ground ginger
– ⅛ tsp ground cloves
– ½ cup granulated sugar
– ½ cup canned pumpkin puree
– ¼ cup whole milk
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract

For frying:
– 4 cups vegetable oil

For coating:
– ½ cup granulated sugar
– 1 tsp ground cinnamon

Instructions

1. Whisk together 1 ½ cups flour, 2 tsp baking powder, ½ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, and ⅛ tsp cloves in a medium bowl.
2. Combine ½ cup sugar, ½ cup pumpkin puree, ¼ cup milk, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla in a separate bowl.
3. Pour wet ingredients into dry ingredients and stir until just combined—don’t overmix.
4. Heat 4 cups vegetable oil in a heavy pot to 350°F using a deep-fry thermometer.
5. Drop tablespoon-sized scoops of batter into the hot oil using a small cookie scoop.
6. Fry for 2-3 minutes until golden brown, flipping halfway through cooking.
7. Remove doughnut holes with a slotted spoon and drain on paper towels for 1 minute.
8. Mix ½ cup sugar with 1 tsp cinnamon in a shallow bowl while doughnut holes are still warm.
9. Roll each warm doughnut hole in the cinnamon-sugar mixture until fully coated.
10. Transfer to a wire rack to cool slightly before serving.

Glazed with that signature cinnamon-sugar crunch, these pumpkin spice doughnut holes deliver soft, cakey centers that melt in your mouth. Serve them warm with a dunk in spiced coffee or arrange on a wooden board for a stunning fall brunch display. The cozy spice blend will have everyone begging for your secret recipe.

Effortless Pumpkin Mousse

Nailing that perfect fall dessert just got easier. This pumpkin mousse whips up in minutes with no baking required. Get ready for creamy, spiced perfection that will disappear fast.

Ingredients

For the mousse base:
– 1 (15 oz) can pumpkin puree
– 1 (3.4 oz) package instant vanilla pudding mix
– 1 cup cold heavy cream
– 1/2 cup powdered sugar
– 1 tsp pumpkin pie spice

For serving:
– 1/2 cup crushed gingersnap cookies
– Whipped cream for topping

Instructions

1. Chill a large mixing bowl and beaters in the freezer for 15 minutes to help the cream whip faster and higher.
2. Pour 1 cup cold heavy cream into the chilled bowl.
3. Beat the cream on high speed for 2 minutes until soft peaks form.
4. Add 1/2 cup powdered sugar gradually while continuing to beat.
5. Continue beating for 1 more minute until stiff peaks form that hold their shape when the beaters are lifted.
6. In a separate bowl, combine 1 (15 oz) can pumpkin puree, 1 package instant vanilla pudding mix, and 1 tsp pumpkin pie spice.
7. Fold the pumpkin mixture gently into the whipped cream using a spatula until fully incorporated and no white streaks remain.
8. Divide the mousse evenly among 6 serving glasses.
9. Refrigerate the mousse for at least 2 hours to allow it to set and develop flavor.
10. Top each serving with a dollop of whipped cream and sprinkle with 1-2 tablespoons of crushed gingersnap cookies just before serving.

Melt-in-your-mouth creamy with warm spice notes that scream autumn. The gingersnap crunch provides perfect texture contrast against the silky mousse. Try layering it in clear glasses with extra cookie crumbs for Instagram-worthy presentation.

Creamy Pumpkin Ice Cream Sandwiches

Make your fall dessert dreams reality with these creamy pumpkin ice cream sandwiches. Master that perfect frozen texture with a spiced cookie hug—no fancy equipment needed. Melt away summer vibes with cozy autumn flavors in every bite.

Ingredients

For the Spiced Cookies

– 2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 3/4 cup unsalted butter, softened
– 3/4 cup brown sugar
– 1/4 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract

For the Pumpkin Ice Cream

– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1 cup pumpkin puree
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp salt in a medium bowl.
3. Cream 3/4 cup softened butter with 3/4 cup brown sugar and 1/4 cup granulated sugar in a large bowl until light and fluffy.
4. Beat in 1 large egg and 1 tsp vanilla extract until fully incorporated.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes until edges are golden brown and centers are set.
8. Cool cookies on baking sheets for 5 minutes before transferring to wire racks.
9. Combine 2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar in a large bowl, whisking until sugar dissolves completely.
10. Stir in 1 cup pumpkin puree, 1 tsp vanilla extract, 1 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp nutmeg until smooth.
11. Pour mixture into your ice cream maker and churn according to manufacturer’s instructions until thick and creamy.
12. Spread 1/4 cup pumpkin ice cream onto the flat side of one cooled cookie.
13. Press another cookie flat-side down onto the ice cream to create a sandwich.
14. Immediately wrap each sandwich tightly in plastic wrap and freeze for at least 4 hours until firm.
15. Repeat with remaining cookies and ice cream.

Press these sandwiches between your palms for 30 seconds before biting—the slight warmth softens the cookies perfectly. Pumpkin spice melds with creamy vanilla in a frozen hug that crackles with each bite. Serve them alongside hot apple cider or crumble over warm oatmeal for breakfast indulgence.

Instant Pumpkin Tiramisu

Elevate your fall dessert game with this no-bake pumpkin tiramisu. Whip up this creamy, spiced masterpiece in just 20 minutes—perfect for last-minute gatherings or cozy nights in.

Ingredients

For the pumpkin cream:
– 1 (15 oz) can pumpkin puree
– 8 oz mascarpone cheese
– 1 cup heavy cream
– 1/2 cup powdered sugar
– 1 tsp pumpkin pie spice

For assembly:
– 24 ladyfinger cookies
– 1 cup strong brewed coffee, cooled to room temperature
– 2 tbsp cocoa powder for dusting

Instructions

1. Combine pumpkin puree, mascarpone, heavy cream, powdered sugar, and pumpkin pie spice in a large mixing bowl.
2. Beat the mixture with an electric mixer on medium speed for 3 minutes until smooth and fluffy.
3. Quickly dip each ladyfinger into the cooled coffee for 2 seconds per side—don’t oversoak or they’ll become mushy.
4. Arrange 12 coffee-dipped ladyfingers in a single layer in an 8×8 inch baking dish.
5. Spread half of the pumpkin cream evenly over the ladyfinger layer using a spatula.
6. Repeat with another layer of 12 coffee-dipped ladyfingers.
7. Top with the remaining pumpkin cream, spreading it smoothly to the edges.
8. Sift cocoa powder through a fine-mesh sieve over the entire surface for even coverage.
9. Cover the dish with plastic wrap and refrigerate for at least 4 hours—overnight is better for maximum flavor melding.
10. Serve chilled directly from the refrigerator for best texture.

Nothing beats the velvety pumpkin cream against those coffee-kissed cookies. The spice notes deepen overnight, making this even better the next day. Try individual servings in mason jars for a portable autumn treat.

Pumpkin Crumble Bars

These pumpkin crumble bars will transform your fall baking game. Grab your ingredients and let’s create this seasonal masterpiece that’s perfect for potlucks or cozy nights.

Ingredients

For the Crust and Crumble

• 2 cups all-purpose flour
• 1 cup old-fashioned oats
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 cup cold unsalted butter, cubed
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

For the Pumpkin Filling

• 1 (15-ounce) can pumpkin puree
• 2 large eggs
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper.
2. Combine 2 cups flour, 1 cup oats, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon cinnamon, and 1/2 teaspoon salt in a large bowl.
3. Cut 1 cup cold cubed butter into the dry mixture using a pastry cutter until coarse crumbs form. Tip: Keep butter cold for the flakiest texture.
4. Reserve 1 1/2 cups of the crumble mixture for the topping and press the remainder firmly into the prepared pan.
5. Bake the crust for 15 minutes at 350°F until lightly golden around the edges.
6. Whisk together 15 ounces pumpkin puree, 2 eggs, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon vanilla, 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a medium bowl.
7. Pour the pumpkin filling over the hot crust and spread evenly with a spatula.
8. Sprinkle the reserved crumble topping evenly over the pumpkin layer.
9. Bake for 35-40 minutes at 350°F until the filling is set and the topping is golden brown. Tip: The center should barely jiggle when shaken.
10. Cool completely in the pan on a wire rack for at least 2 hours. Tip: Chilling overnight makes cleaner cuts.
11. Use the parchment paper to lift the bars from the pan and cut into squares.

You’ll love the contrast between the crisp oat crumble and the creamy spiced pumpkin center. Serve these warm with vanilla ice cream for the ultimate autumn dessert experience, or pack them for a festive lunchbox treat that tastes like fall in every bite.

Fast Pumpkin Pecan Truffles

Satisfy your pumpkin spice cravings in 20 minutes flat. These no-bake truffles pack all the cozy flavor of fall into bite-sized bliss. Grab your food processor and let’s roll!

Ingredients

For the truffle base:

• 1 cup canned pumpkin puree
• 1 ½ cups graham cracker crumbs
• ½ cup powdered sugar
• 1 tsp pumpkin pie spice
• ¼ tsp salt

For the coating:

• ½ cup finely chopped pecans
• ¼ cup white chocolate chips
• 1 tsp coconut oil

Instructions

1. Combine pumpkin puree, graham cracker crumbs, powdered sugar, pumpkin pie spice, and salt in a food processor.
2. Pulse the mixture for 30 seconds until it forms a cohesive dough. Tip: If the mixture feels too wet, add 1-2 more tablespoons of graham cracker crumbs.
3. Scoop 1 tablespoon of dough and roll into 1-inch balls between your palms.
4. Place the rolled balls on a parchment-lined baking sheet.
5. Freeze the truffles for 15 minutes until firm to the touch.
6. Melt white chocolate chips with coconut oil in a microwave-safe bowl at 50% power for 60 seconds, stirring halfway. Tip: Stir until completely smooth to avoid seizing.
7. Dip the top third of each chilled truffle into the melted white chocolate.
8. Immediately press the dipped portion into the chopped pecans. Tip: Work quickly before the chocolate sets for the best adhesion.
9. Return the truffles to the baking sheet and refrigerate for 10 minutes until set.

The creamy pumpkin center contrasts with the crunchy pecan coating for the perfect texture duo. Serve them chilled alongside coffee or crumble over vanilla ice cream for an instant dessert upgrade.

Conclusion

Here’s a wonderful collection of pumpkin desserts that make fall baking both simple and spectacular. From classic pies to creative new treats, these recipes prove pumpkin season is truly magical. We’d love to hear which recipes become your favorites—please leave a comment below and share this roundup on Pinterest to spread the autumn baking joy!