30 Delicious Recipes with Sugar Pumpkin for Fall Feasts

Butternut squash may get all the autumn attention, but sugar pumpkin is fall’s sweetest secret weapon. From cozy soups to spiced desserts, this vibrant gourd brings warmth and flavor to your table. Ready to transform your seasonal cooking? Dive into these 30 delicious recipes that celebrate sugar pumpkin in all its glory—your next favorite fall feast is waiting!

Sugar Pumpkin and Sage Risotto

Kick your basic risotto to the curb, because this sugar pumpkin and sage number is about to become your new autumn obsession—it’s like fall cozied up in a bowl and decided to stay forever. Seriously, who needs a pumpkin spice latte when you can have this creamy, dreamy masterpiece that’ll make your taste buds do a happy dance? Trust me, it’s so good, you might just forget there’s a world outside your kitchen.

Ingredients

– For the pumpkin base: 1 small sugar pumpkin (about 2 lbs), peeled, seeded, and cut into ½-inch cubes; 2 tbsp olive oil; ½ tsp salt
– For the risotto: 1 cup Arborio rice; 4 cups vegetable broth, kept warm on the stove; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; ½ cup dry white wine; ¼ cup grated Parmesan cheese; 2 tbsp unsalted butter
– For the sage finish: 8 fresh sage leaves; 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed pumpkin with 2 tbsp olive oil and ½ tsp salt on the baking sheet until evenly coated.
3. Roast the pumpkin for 25–30 minutes, or until the edges are lightly browned and a fork pierces easily—this deepens the flavor, so don’t rush it!
4. While the pumpkin roasts, heat 2 tbsp olive oil in a large skillet over medium heat and fry the sage leaves for 1–2 minutes until crisp, then set them aside on a paper towel.
5. In the same skillet, sauté the chopped onion for 5–7 minutes until translucent, stirring often to avoid burning.
6. Add the minced garlic and cook for 1 minute more until fragrant—garlic burns fast, so keep an eye on it!
7. Stir in the Arborio rice and toast for 2 minutes, coating it in the oil until the grains look slightly translucent at the edges.
8. Pour in the white wine and cook, stirring constantly, until the liquid is fully absorbed, about 2–3 minutes.
9. Add 1 cup of warm vegetable broth to the rice and stir continuously until absorbed; repeat this process, adding broth 1 cup at a time, for 18–20 minutes total.
10. Fold in the roasted pumpkin, 2 tbsp butter, and ¼ cup Parmesan cheese, stirring until the risotto is creamy and the cheese is melted.
11. Crumble the fried sage leaves over the top just before serving.

This risotto is luxuriously creamy with little nuggets of sweet, roasted pumpkin that pop in every bite. Try serving it in hollowed-out mini pumpkins for a dinner party showstopper—it’s so Instagram-worthy, your friends might think you hired a chef!

Maple-Glazed Sugar Pumpkin Pie

Fancy a pie that’s basically autumn in a crust? This maple-glazed sugar pumpkin pie is the cozy hug your dessert table desperately needs—flaky, spiced, and just sweet enough to make you forget about that pile of leaves in the yard.

Ingredients

For the crust:
– 1 1/4 cups all-purpose flour
– 1/2 cup cold unsalted butter, cubed
– 1/4 cup ice water
– 1/2 tsp salt

For the filling:
– 2 cups roasted sugar pumpkin purée
– 3/4 cup pure maple syrup
– 1/2 cup heavy cream
– 2 large eggs
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt

For the glaze:
– 1/4 cup pure maple syrup
– 1 tbsp unsalted butter

Instructions

1. Preheat your oven to 375°F. 2. In a large bowl, combine 1 1/4 cups all-purpose flour and 1/2 tsp salt. 3. Add 1/2 cup cold cubed butter and use a pastry cutter to blend until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust—if it starts to soften, pop the bowl in the freezer for 5 minutes. 4. Drizzle in 1/4 cup ice water and mix just until the dough comes together. 5. Roll the dough into a 12-inch circle on a floured surface. 6. Transfer the dough to a 9-inch pie dish and trim the edges. 7. In another bowl, whisk together 2 cups roasted sugar pumpkin purée, 3/4 cup maple syrup, 1/2 cup heavy cream, 2 eggs, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp salt until smooth. 8. Pour the filling into the crust. 9. Bake at 375°F for 45–50 minutes, or until the center jiggles slightly but the edges are set. Tip: To prevent over-browning, cover the crust edges with foil after 25 minutes. 10. Let the pie cool completely on a wire rack for at least 2 hours. 11. In a small saucepan, heat 1/4 cup maple syrup and 1 tbsp butter over medium heat until bubbly and slightly thickened, about 3–4 minutes. 12. Brush the warm glaze evenly over the cooled pie. Tip: For a glossy finish, apply the glaze in thin layers rather than one thick coat. So, slice into this beauty and marvel at its velvety texture and warm spice notes. Serve it slightly warmed with a dollop of whipped cream or crumble some candied pecans on top for extra crunch—because why should the crust have all the fun?

Roasted Sugar Pumpkin and Apple Soup

Ladies and gentlemen, prepare to have your taste buds utterly bamboozled by this autumnal masterpiece that transforms humble pumpkin and apple into liquid gold. Let’s dive into this cozy hug in a bowl that’ll make you forget all about basic soups forever.

Ingredients

For roasting:

• 1 medium sugar pumpkin (about 3 pounds), peeled, seeded, and cubed
• 2 large apples, peeled, cored, and chopped
• 1 medium yellow onion, chopped
• 3 tablespoons olive oil
• 1 teaspoon salt

For the soup base:

• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Toss the cubed sugar pumpkin, chopped apples, and chopped onion with 3 tablespoons olive oil and 1 teaspoon salt in a large bowl until everything is evenly coated. Pro tip: Don’t skimp on the oil coating—this ensures maximum caramelization and flavor development during roasting.
3. Spread the coated vegetables and apples in a single layer on your prepared baking sheet.
4. Roast at 400°F for 35-40 minutes, until the pumpkin is fork-tender and the edges are lightly caramelized.
5. Transfer the roasted mixture to a large pot and add 4 cups vegetable broth.
6. Bring the mixture to a boil over medium-high heat, then reduce to a simmer for 10 minutes to allow flavors to meld.
7. Carefully blend the hot mixture using an immersion blender until completely smooth. Safety tip: If using a regular blender, work in batches and never fill more than halfway—hot liquids expand dramatically!
8. Stir in 1/2 cup heavy cream, 2 tablespoons maple syrup, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon black pepper.
9. Simmer for another 5 minutes, stirring occasionally, until heated through and well combined. Flavor tip: Taste and adjust seasoning now—the flavors will continue to develop as it sits.

Extraordinarily velvety with a texture that glides across your tongue like silk pajamas, this soup delivers sweet caramelized pumpkin notes dancing with tart apple brightness. The cinnamon and nutmeg wrap everything in a warm spice hug that’s pure autumn comfort. Try serving it in hollowed-out mini pumpkins for a seriously Instagram-worthy presentation that’ll make your guests feel fancy.

Spiced Sugar Pumpkin Bread

Savor this moment, because we’re about to transform that gorgeous sugar pumpkin sitting on your counter into the most insanely moist, warmly spiced loaf of pure autumnal bliss you’ve ever tasted—no fancy baker skills required, we promise!

Ingredients

For the Pumpkin Purée

– 1 small sugar pumpkin (about 2 pounds)

For the Wet Ingredients

– 1 cup pumpkin purée
– ¾ cup granulated sugar
– ½ cup light brown sugar, packed
– ½ cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract

For the Dry Ingredients

– 1¾ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground cloves
– ¼ teaspoon ground ginger

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice the sugar pumpkin in half from stem to base using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp from each pumpkin half with a sturdy spoon.
4. Place the pumpkin halves cut-side down on the prepared baking sheet.
5. Roast the pumpkin for 45–50 minutes, or until the flesh is easily pierced with a fork.
6. Remove the pumpkin from the oven and let it cool completely on a wire rack for 30 minutes.
7. Scoop the soft pumpkin flesh away from the skin into a bowl, discarding the skin.
8. Mash the pumpkin flesh with a fork until smooth to make 1 cup of purée.
9. Reduce the oven temperature to 350°F and grease a 9×5-inch loaf pan.
10. In a large bowl, whisk together 1 cup pumpkin purée, ¾ cup granulated sugar, ½ cup brown sugar, ½ cup vegetable oil, 2 eggs, and 1 teaspoon vanilla extract until fully combined.
11. In a separate medium bowl, whisk 1¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon ginger.
12. Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined—do not overmix. Tip: A few flour streaks are fine; overmixing makes the bread tough.
13. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
14. Bake at 350°F for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, tent it loosely with aluminum foil halfway through baking.
15. Let the bread cool in the pan on a wire rack for 15 minutes.
16. Run a knife around the edges of the pan to loosen the bread, then invert it onto the rack to cool completely. Tip: Slicing warm bread is tempting, but waiting ensures clean cuts and better texture.

Unbelievably tender with a crackly sugar-dusted top, each slice is packed with cozy spices and sweet pumpkin flavor that just screams fall. Upgrade your breakfast game by toasting a slab and slathering it with cinnamon honey butter, or get wild and use thick slices as the base for a next-level bread pudding—this loaf is your blank canvas for autumnal deliciousness.

Sugar Pumpkin and Black Bean Chili

Let’s be real—most chili recipes are about as exciting as watching paint dry, but this sugar pumpkin and black bean situation is about to become your new autumn obsession. Seriously, it’s so good you might just forgive me for making you chop an entire pumpkin.

Ingredients

For the base:
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 medium sugar pumpkin, peeled and cubed (about 4 cups)
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper

For the chili:
– 2 (15 oz) cans black beans, rinsed and drained
– 1 (28 oz) can crushed tomatoes
– 2 cups vegetable broth
– 1 tsp salt

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 2 minutes until shimmering.
2. Add 1 diced yellow onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 minced garlic cloves and cook for 1 minute until golden—don’t walk away or you’ll regret those bitter, burnt bits!
4. Add 4 cups cubed sugar pumpkin, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper, tossing to coat everything in those glorious spices.
5. Pour in 2 cans rinsed black beans, 1 can crushed tomatoes, 2 cups vegetable broth, and 1 tsp salt, giving it a good stir to combine.
6. Bring the chili to a boil over high heat, then immediately reduce to a simmer—this prevents scorching and lets flavors meld beautifully.
7. Cover and simmer for 25-30 minutes, stirring halfway through, until the pumpkin is fork-tender but not mushy.
8. Remove from heat and let stand uncovered for 5 minutes to thicken slightly before serving.

Zesty, hearty, and packed with cozy vibes, this chili boasts tender pumpkin cubes that melt alongside creamy black beans in a smoky tomato broth. Serve it loaded with avocado slices and a dollop of sour cream, or get wild and stuff it into baked sweet potatoes for the ultimate fall comfort bowl.

Sugar Pumpkin and Goat Cheese Tart

Heads up, fellow food adventurers: if you think pumpkin belongs only in lattes or pies, prepare to have your taste buds thoroughly schooled. This savory tart transforms humble sugar pumpkin into a sophisticated masterpiece that will make you the star of any autumn gathering, while the tangy goat cheese adds a creamy counterpoint that’s downright addictive.

Ingredients

• For the crust
  • 1 ¼ cups all-purpose flour
  • ½ cup cold unsalted butter, cubed
  • 3 tbsp ice water
  • ¼ tsp salt
• For the filling
  • 2 cups sugar pumpkin, peeled and diced into ½-inch cubes
  • 4 oz goat cheese, crumbled
  • 2 large eggs
  • ½ cup heavy cream
  • 1 tbsp fresh thyme leaves
  • ½ tsp black pepper
  • ¼ tsp nutmeg

Instructions

1. Preheat your oven to 375°F.
2. Combine 1 ¼ cups all-purpose flour and ¼ tsp salt in a large bowl.
3. Add ½ cup cold cubed butter to the flour mixture.
4. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
5. Gradually sprinkle in 3 tbsp ice water while stirring with a fork until the dough just comes together. Tip: Stop mixing as soon as the dough forms—overworking makes tough crust.
6. Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
7. Roll the chilled dough into a 12-inch circle on a floured surface.
8. Transfer the dough to a 9-inch tart pan, pressing it into the edges.
9. Trim any excess dough hanging over the pan’s rim.
10. Prick the bottom of the crust all over with a fork.
11. Line the crust with parchment paper and fill with pie weights or dried beans.
12. Bake the crust at 375°F for 15 minutes.
13. Remove the parchment and weights, then bake for another 5 minutes until lightly golden.
14. Reduce the oven temperature to 350°F.
15. Spread 2 cups diced sugar pumpkin evenly over the par-baked crust.
16. Whisk 2 large eggs and ½ cup heavy cream in a medium bowl until smooth.
17. Stir in 4 oz crumbled goat cheese, 1 tbsp fresh thyme, ½ tsp black pepper, and ¼ tsp nutmeg.
18. Pour the egg mixture over the pumpkin in the crust. Tip: Pour slowly to distribute the filling evenly without disturbing the pumpkin.
19. Bake at 350°F for 35–40 minutes, until the filling is set and the edges are golden brown. Tip: Check doneness by gently shaking the pan—the center should jiggle slightly but not look liquid.
20. Let the tart cool on a wire rack for at least 15 minutes before slicing.

Outrageously creamy and subtly sweet, this tart delivers a velvety filling punctuated by tender pumpkin cubes, all nestled in a buttery, flaky crust. Serve warm slices alongside a crisp arugula salad for a stunning brunch centerpiece, or pack leftovers (if any exist!) for a gourmet lunch that’ll make coworkers green with envy.

Sugar Pumpkin Curry with Coconut Milk

Mmm, nothing says “I’m adulting” quite like turning a humble sugar pumpkin into a curry so dreamy, it could probably solve world peace. This velvety, coconut-infused wonder is basically autumn in a bowl—if autumn decided to wear fuzzy socks and binge-watch comfort shows. Trust me, your taste buds will throw a party and forget to invite anything boring.

Ingredients

For the Pumpkin Prep:
– 1 medium sugar pumpkin (about 4 cups cubed)
– 2 tbsp olive oil
– 1/2 tsp salt
For the Curry Base:
– 1 tbsp coconut oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp red curry paste
– 1 (13.5 oz) can coconut milk
– 1 cup vegetable broth
– 1 tbsp lime juice
– 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the sugar pumpkin in half, scoop out the seeds and stringy bits with a spoon, and peel the skin using a sharp vegetable peeler.
3. Cut the pumpkin into 1-inch cubes and toss them in a bowl with 2 tbsp olive oil and 1/2 tsp salt until evenly coated.
4. Spread the pumpkin cubes in a single layer on the prepared baking sheet and roast for 25 minutes, or until tender and lightly browned at the edges.
5. While the pumpkin roasts, heat 1 tbsp coconut oil in a large pot over medium heat until shimmering.
6. Add 1 large diced yellow onion and sauté for 5–7 minutes, stirring occasionally, until translucent and fragrant.
7. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until aromatic but not browned.
8. Add 2 tbsp red curry paste to the pot and cook for 1 minute, stirring constantly to toast the spices and deepen the flavor.
9. Pour in 1 can of coconut milk and 1 cup vegetable broth, stirring to combine and scraping any browned bits from the bottom of the pot.
10. Gently fold in the roasted pumpkin cubes, reduce the heat to low, and simmer uncovered for 10 minutes to let the flavors meld.
11. Remove the pot from heat and stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro.
Did you just make magic? Absolutely! This curry boasts a luscious, creamy texture with sweet pumpkin melting into spicy, coconut-kissed broth. Serve it over jasmine rice for a cozy dinner, or scoop it into hollowed-out mini pumpkins at your next fall gathering—because why should Cinderella have all the fun?

Smoky Sugar Pumpkin Mac and Cheese

Zesty autumn cravings just got a major upgrade with this smoky sugar pumpkin mac and cheese that’ll make your taste buds do a happy dance—it’s the cozy, cheesy hug you never knew you needed, blending sweet pumpkin vibes with a bold, smoky kick that’ll have you ditching the boxed stuff for good.

Ingredients

For the pumpkin purée:
– 1 small sugar pumpkin (about 2 lbs), halved and seeded
– 1 tbsp olive oil

For the pasta and sauce:
– 8 oz elbow macaroni
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 1 cup shredded sharp cheddar cheese
– 1/2 cup shredded smoked gouda cheese
– 1/4 tsp smoked paprika
– 1/4 tsp garlic powder
– 1/2 tsp salt

For the topping:
– 1/4 cup panko breadcrumbs
– 1 tbsp melted unsalted butter

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the sugar pumpkin halves with 1 tbsp olive oil and place them cut-side down on the baking sheet.
3. Roast the pumpkin for 35–40 minutes, or until the flesh is tender when pierced with a fork.
4. Scoop the roasted pumpkin flesh into a bowl and mash it with a fork until smooth—this homemade purée adds a richer flavor than canned.
5. Bring a large pot of salted water to a rolling boil and cook the elbow macaroni for 8 minutes, stirring occasionally to prevent sticking.
6. Drain the pasta in a colander and set it aside; do not rinse to keep the starch for a creamier sauce.
7. Melt 2 tbsp unsalted butter in the same pot over medium heat.
8. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until bubbly and golden to make a roux.
9. Gradually pour in 2 cups warmed whole milk, whisking constantly to avoid lumps.
10. Simmer the sauce for 3–5 minutes, stirring until it thickens enough to coat the back of a spoon.
11. Stir in 1 cup mashed pumpkin purée, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, and 1/2 tsp salt until fully combined.
12. Remove the pot from heat and fold in 1 cup shredded sharp cheddar and 1/2 cup shredded smoked gouda until melted and smooth.
13. Add the cooked macaroni to the sauce and stir to coat every noodle evenly.
14. Transfer the mac and cheese to a greased 9×9-inch baking dish.
15. In a small bowl, mix 1/4 cup panko breadcrumbs with 1 tbsp melted unsalted butter and sprinkle evenly over the top.
16. Bake at 375°F for 15–20 minutes, or until the topping is golden brown and the edges are bubbly.
Creamy, dreamy, and downright addictive, this mac and cheese boasts a velvety texture with pops of smoky gouda and subtle pumpkin sweetness—serve it straight from the dish with a sprinkle of extra paprika or alongside crispy roasted veggies for a fall feast that’s anything but basic.

Sugar Pumpkin and Cranberry Muffins

Hooray for fall flavors that don’t require a PhD in pastry! These sugar pumpkin and cranberry muffins are basically autumn in edible form – the perfect excuse to eat dessert for breakfast while pretending you’re being healthy.

Ingredients

For the Wet Ingredients

– 1 cup pumpkin puree
– 2 large eggs
– 1/2 cup vegetable oil
– 1/2 cup brown sugar
– 1/4 cup maple syrup
– 1 tsp vanilla extract

For the Dry Ingredients

– 1 3/4 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1 tsp cinnamon
– 1/2 tsp nutmeg

For Mixing In

– 3/4 cup fresh cranberries
– 2 tbsp coarse sugar

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, brown sugar, maple syrup, and vanilla extract until completely smooth.
3. In a separate medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined – a few streaks of flour are fine!
5. Gently fold in the fresh cranberries, being careful not to overmix the batter.
6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
7. Sprinkle the coarse sugar evenly over the tops of all the muffins.
8. Bake for 20-25 minutes until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Buttery crumb meets tart cranberry bursts in every bite! These muffins achieve that perfect bakery-style dome with a crackly sugar top that’ll make you feel like a professional pastry chef. Serve them warm with a schmear of cream cheese or dunked in your morning coffee for maximum cozy points.

Caramelized Sugar Pumpkin Cheesecake

Swoon-worthy doesn’t even begin to cover this caramelized sugar pumpkin cheesecake—it’s the autumnal dessert that’ll have your taste buds doing the cha-cha while your guests demand the recipe (and possibly your firstborn).

Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Filling

• 24 oz cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg

For the Caramelized Sugar Topping

• ½ cup granulated sugar
• ¼ cup heavy cream
• 2 tbsp unsalted butter

Instructions

1. Preheat your oven to 325°F.
2. Combine 1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, and 6 tbsp melted butter in a medium bowl.
3. Press the crust mixture firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a measuring cup to create an even layer.
4. Bake the crust for 10 minutes at 325°F.
5. Remove the crust from the oven and let it cool completely.
6. Beat 24 oz softened cream cheese with 1 cup granulated sugar in a large bowl until smooth and creamy.
7. Add 1 cup pumpkin puree, 1 tsp vanilla extract, 1 tsp cinnamon, and ½ tsp nutmeg to the cream cheese mixture.
8. Mix on medium speed until all ingredients are fully incorporated.
9. Add 3 eggs one at a time, mixing just until each egg disappears into the batter. Tip: Overmixing after adding eggs can cause cracking.
10. Pour the filling over the cooled crust.
11. Bake at 325°F for 50-60 minutes until the edges are set but the center still jiggles slightly.
12. Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour.
13. Remove the cheesecake from the oven and refrigerate for at least 4 hours.
14. Heat ½ cup granulated sugar in a saucepan over medium heat until it melts into an amber-colored liquid.
15. Immediately remove the saucepan from heat and carefully whisk in ¼ cup heavy cream. Tip: Stand back—the caramel will bubble dramatically!
16. Stir in 2 tbsp butter until the caramel sauce is smooth.
17. Drizzle the warm caramel sauce over the chilled cheesecake before serving.

Yum—this beauty emerges from the fridge with a velvety-smooth texture that melts on your tongue, delivering spiced pumpkin warmth followed by that deep, buttery caramel kick. Serve thick slices with extra caramel drizzled over whipped cream for maximum indulgence, or enjoy it straight from the pan while no one’s watching—we won’t tell.

Stuffed Sugar Pumpkin with Quinoa and Feta

Picture this: a sugar pumpkin so stuffed with goodness it might just waddle right off your baking sheet. This autumnal masterpiece transforms your basic gourd into a savory vessel of quinoa, feta, and herbs that’s basically a cozy sweater for your taste buds—no knitting skills required.

Ingredients

• For the pumpkin:
  • 1 medium sugar pumpkin (about 3 lbs)
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the filling:
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 cup crumbled feta cheese
  • 1/2 cup chopped walnuts
  • 1/4 cup chopped fresh parsley
  • 1 tbsp lemon juice
  • 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Slice the top off the pumpkin and scoop out all seeds and stringy pulp with a spoon. Tip: Save those seeds for roasting later—waste not, want not!
3. Rub the inside of the pumpkin with olive oil and sprinkle with salt.
4. Place the pumpkin cut-side up on a baking sheet and roast for 45 minutes, or until the flesh is easily pierced with a fork.
5. While the pumpkin roasts, combine quinoa and vegetable broth in a saucepan and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa absorbs all the liquid. Tip: Don’t peek under the lid—let that steam work its magic!
7. Fluff the cooked quinoa with a fork and let it cool for 5 minutes.
8. Stir in feta, walnuts, parsley, lemon juice, and black pepper until well combined.
9. Remove the pumpkin from the oven and carefully fill the cavity with the quinoa mixture, packing it gently.
10. Return the stuffed pumpkin to the oven and bake for another 15 minutes until the filling is heated through and the feta is slightly melty. Tip: If the pumpkin skin starts darkening too much, tent it loosely with foil.

Get ready for a textural party: the tender pumpkin melts into the fluffy quinoa, while salty feta and crunchy walnuts keep things exciting. Serve it straight from the gourd at the table for major “wow” factor, or scoop it onto plates alongside a crisp green salad—either way, it’s fall comfort in edible form.

Sugar Pumpkin and Pecan Scones

Every time autumn rolls around, my oven practically begs for these glorious sugar pumpkin and pecan scones—they’re like a cozy sweater for your taste buds, but way more delicious and far less itchy. Imagine fluffy, spiced scones packed with sweet pumpkin and crunchy pecans, ready to make your kitchen smell like a fall fairy tale. Trust me, these are the ultimate excuse to drink extra coffee.

Ingredients

• For the scone dough:
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1/2 cup canned sugar pumpkin puree
  • 1/3 cup heavy cream
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans
• For the glaze (optional):
  • 1 cup powdered sugar
  • 2-3 tbsp heavy cream
  • 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg until well combined.
3. Add the cold, cubed butter to the dry ingredients, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with pea-sized butter bits. Tip: Keep the butter cold for flakier scones—if it starts to melt, pop the bowl in the fridge for 5 minutes.
4. In a separate medium bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients, and stir gently with a spatula until just combined—do not overmix.
6. Fold in the chopped pecans until evenly distributed throughout the dough.
7. Turn the dough out onto a lightly floured surface, and gently pat it into a 1-inch thick circle. Tip: Handle the dough as little as possible to avoid tough scones.
8. Use a sharp knife or bench scraper to cut the circle into 8 equal wedges.
9. Arrange the wedges on the prepared baking sheet, spacing them about 2 inches apart.
10. Bake for 15–18 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean. Tip: Rotate the baking sheet halfway through baking for even browning.
11. Transfer the scones to a wire rack to cool completely before glazing.
12. For the glaze (if using), whisk together the powdered sugar, 2 tbsp heavy cream, and vanilla extract in a small bowl until smooth. Add more cream, 1 tsp at a time, if needed, to reach a drizzle-able consistency.
13. Drizzle the glaze over the cooled scones using a spoon or piping bag.

Fresh from the oven, these scones boast a tender, cake-like crumb with a subtle crunch from the pecans and a warm, spiced sweetness that’s pure comfort. For a next-level treat, split one open while still warm and slather it with cinnamon honey butter, or crumble it over vanilla ice cream for a lazy dessert—because why should pumpkin pie have all the fun?

Warm Sugar Pumpkin Salad with Arugula

Brace yourselves, salad skeptics—this isn’t your average bowl of greens! We’re roasting sugar pumpkin until it’s caramelized and cozy, then tossing it with peppery arugula and a zesty maple dressing that’ll make you forget rabbit food ever existed. Get ready for a fall flavor party that even pumpkin spice lattes would envy.

Ingredients

For the roasted pumpkin:
– 1 small sugar pumpkin (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper

For the dressing:
– 3 tbsp olive oil
– 2 tbsp apple cider vinegar
– 1 tbsp maple syrup
– 1 tsp Dijon mustard
– 1/4 tsp salt

For assembly:
– 5 oz fresh arugula
– 1/4 cup toasted pecans, roughly chopped
– 2 oz crumbled goat cheese

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss pumpkin cubes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Spread pumpkin in a single layer on the prepared baking sheet.
4. Roast for 25-30 minutes until pumpkin is tender and edges are caramelized, flipping halfway through. Tip: Don’t overcrowd the pan—this ensures proper caramelization instead of steaming.
5. While pumpkin roasts, whisk together 3 tbsp olive oil, apple cider vinegar, maple syrup, Dijon mustard, and 1/4 tsp salt in a small bowl until emulsified.
6. Place arugula in a large serving bowl.
7. Drizzle half the dressing over arugula and toss gently to coat.
8. Remove roasted pumpkin from oven and let cool for 5 minutes—this prevents the arugula from wilting too much when combined. Tip: The pumpkin should be warm, not piping hot, for the perfect texture contrast.
9. Add warm pumpkin to the dressed arugula.
10. Sprinkle toasted pecans and crumbled goat cheese over the salad.
11. Drizzle remaining dressing over everything.
12. Toss gently once more to combine all ingredients. Tip: Use tongs for tossing to distribute ingredients evenly without crushing the delicate components.

Nothing beats the way the creamy goat cheese melts slightly against the warm pumpkin, while the pecans add that essential crunch against the tender greens. Serve this beauty alongside roasted chicken for a complete meal, or pack it for a fall picnic that’ll make you the envy of every leaf-peeper on the blanket.

Sugar Pumpkin Pancakes with Cinnamon

Zesty autumn mornings just got a major upgrade with these sugar pumpkin pancakes that practically scream “fall flavor party in your mouth!” Forget basic breakfast—we’re talking fluffy, spice-kissed stacks that’ll make your taste buds do a happy dance before you’ve even had coffee. These cinnamon-spiked pumpkin wonders are so delicious, you might just start wearing sweaters year-round to justify making them.

Ingredients

For the Dry Mix:
– 1 ½ cups all-purpose flour
– 2 tsp baking powder
– 1 tsp ground cinnamon
– ½ tsp salt

For the Wet Mix:
– 1 cup pureed sugar pumpkin
– 1 cup whole milk
– 1 large egg
– 2 tbsp melted unsalted butter
– 2 tbsp granulated sugar

For Cooking:
– 2 tbsp vegetable oil
– Maple syrup for serving

Instructions

1. Whisk together 1 ½ cups all-purpose flour, 2 tsp baking powder, 1 tsp ground cinnamon, and ½ tsp salt in a large bowl until fully combined.
2. In a separate medium bowl, vigorously whisk 1 cup pureed sugar pumpkin, 1 cup whole milk, 1 large egg, 2 tbsp melted unsalted butter, and 2 tbsp granulated sugar until smooth and creamy.
3. Pour the wet pumpkin mixture into the dry ingredients and gently fold together with a spatula until just combined—don’t overmix! (Tip: A few lumps are perfectly fine and will keep your pancakes tender.)
4. Heat a non-stick skillet or griddle over medium heat and add 1 tsp of the 2 tbsp vegetable oil, spreading it evenly across the surface.
5. Test if the pan is ready by sprinkling a few drops of water—they should sizzle and evaporate immediately.
6. Pour ¼ cup portions of batter onto the hot skillet, leaving space between each pancake for spreading.
7. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. (Tip: Wait for those bubbles to pop and stay open before flipping—that’s your golden ticket to perfect doneness.)
8. Carefully flip each pancake using a thin spatula and cook for another 1-2 minutes until golden brown on both sides.
9. Transfer cooked pancakes to a wire rack instead of stacking them to prevent sogginess. (Tip: Keeping them single-layer maintains that delightful crisp exterior.)
10. Repeat steps 4-9 with remaining batter, adding more of the 2 tbsp vegetable oil to the skillet as needed.
11. Serve immediately with maple syrup.

Absolutely magical how these pancakes achieve that perfect balance—fluffy yet substantial with a tender crumb that practically melts in your mouth. The cinnamon warmth plays beautifully against the subtle sweetness of the pumpkin, creating cozy autumn vibes in every bite. For maximum fall fabulousness, try stacking them high with a dollop of whipped cream and extra cinnamon sprinkle between layers!

Savory Sugar Pumpkin and Gruyere Tartlets

So, you’ve stared down that sugar pumpkin on your counter long enough—time to transform that autumnal orb into something spectacularly savory. These tartlets are basically pumpkin pie’s sophisticated cousin who studied abroad in Switzerland and came back with impeccable taste.

Ingredients

For the crust:
– 1 1/4 cups all-purpose flour
– 1/2 cup cold unsalted butter, cubed
– 1/4 teaspoon salt
– 3-4 tablespoons ice water

For the filling:
– 2 cups roasted sugar pumpkin puree
– 1 cup shredded Gruyere cheese
– 1/2 cup heavy cream
– 2 large eggs
– 1/2 teaspoon freshly grated nutmeg
– 1/4 teaspoon black pepper
– 1/2 teaspoon salt

Instructions

1. Preheat your oven to 375°F and lightly grease 8 tartlet pans.
2. Combine 1 1/4 cups flour, 1/2 cup cubed butter, and 1/4 teaspoon salt in a food processor, pulsing until the mixture resembles coarse crumbs.
3. Add 3 tablespoons ice water through the feed tube while pulsing, adding the remaining tablespoon if needed until the dough just comes together.
4. Divide the dough into 8 equal portions and press each into the prepared tartlet pans, ensuring an even layer across the bottom and up the sides.
5. Blind bake the crusts for 12 minutes at 375°F until lightly golden—this prevents a soggy bottom, a tartlet tragedy we simply won’t tolerate.
6. In a medium bowl, whisk together 2 cups pumpkin puree, 1 cup Gruyere, 1/2 cup heavy cream, 2 eggs, 1/2 teaspoon nutmeg, 1/4 teaspoon pepper, and 1/2 teaspoon salt until smooth.
7. Pour the filling evenly into the partially baked crusts, filling each about 3/4 full.
8. Bake at 375°F for 22-25 minutes until the edges are puffed and the centers jiggle slightly when shaken—they’ll firm up as they cool, so don’t overbake.
9. Let the tartlets cool in the pans for 10 minutes before carefully removing them.
10. For easy removal, run a thin knife around each tartlet’s edge while still warm, then gently lift them out.
11. Serve warm or at room temperature.

Flaky, buttery crust gives way to a velvety pumpkin filling that’s earthy and subtly sweet, while the Gruyere adds a nutty sophistication that’ll make you feel fancy without the effort. Try serving these beauties alongside a crisp arugula salad for contrast, or top with crispy fried sage leaves for an herby crunch that elevates the whole experience.

Sugar Pumpkin Custard with Nutmeg

Tired of pumpkin pie hogging all the autumn spotlight? This sugar pumpkin custard with nutmeg is here to stage a delicious coup—it’s like pumpkin pie’s smoother, more sophisticated cousin who doesn’t need a crust to shine. Get ready to fall in love with a dessert that’s creamy, cozy, and ridiculously easy to whip up.

Ingredients

– For the pumpkin base: 1 cup sugar pumpkin puree, 1/2 cup granulated sugar, 1/4 tsp salt, 1 tsp ground nutmeg, 1 tsp vanilla extract
– For the custard mixture: 3 large eggs, 1 cup heavy cream, 1/2 cup whole milk
– For baking: 6 ramekins, cooking spray

Instructions

1. Preheat your oven to 350°F.
2. Lightly coat 6 ramekins with cooking spray.
3. In a medium bowl, whisk together 1 cup sugar pumpkin puree, 1/2 cup granulated sugar, 1/4 tsp salt, 1 tsp ground nutmeg, and 1 tsp vanilla extract until fully combined.
4. Crack 3 large eggs into a separate bowl and whisk until frothy.
5. Pour 1 cup heavy cream and 1/2 cup whole milk into the eggs, whisking continuously.
6. Gradually combine the pumpkin mixture with the egg-cream mixture, whisking until smooth and no streaks remain.
7. Divide the custard evenly among the 6 prepared ramekins.
8. Place the ramekins in a 9×13-inch baking dish.
9. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
10. Bake at 350°F for 35–40 minutes, or until the edges are set but the center still jiggles slightly when shaken.
11. Remove the ramekins from the water bath and let them cool on a wire rack for 30 minutes.
12. Chill the custards in the refrigerator for at least 2 hours before serving.

Oh, the silky-smooth texture just melts in your mouth, while the nutmeg adds a warm, spicy kick that feels like a cozy autumn hug. Serve it chilled with a dollop of whipped cream or crumbled gingersnap cookies for a fun twist—either way, it’s bound to become your new seasonal obsession.

Sugar Pumpkin and Chocolate Chip Cookies

Prepare to meet your new autumn obsession—these sugar pumpkin and chocolate chip cookies are basically a cozy sweater for your taste buds, with just enough chocolatey mischief to keep things interesting. They’re the perfect excuse to turn that leftover pumpkin puree into something far more exciting than another basic loaf, delivering all the warm spices and soft texture you crave with delightful chocolate surprises in every bite.

Ingredients

• For the cookie dough:
  • 1 cup canned pumpkin puree
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Add the pumpkin puree, egg, and vanilla extract to the butter mixture, and beat on medium speed for 1 minute until fully combined.
4. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain.
6. Fold in the chocolate chips with a spatula until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 12–14 minutes until the edges are lightly golden and the centers appear set.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Moist and cake-like with a tender crumb, these cookies offer a warm hug of pumpkin spice in every bite, punctuated by melty chocolate pockets. Try serving them slightly warm with a cold glass of milk for the ultimate comfort combo, or crumble them over vanilla ice cream for a decadent autumn dessert upgrade.

Creamy Sugar Pumpkin Alfredo Pasta

Hang onto your forks, folks, because we’re about to turn your basic pasta night into an autumnal masterpiece that’ll have you questioning every other Alfredo you’ve ever met. This creamy dreamy situation swaps out the usual suspects for sweet, roasted sugar pumpkin that brings both the flavor and the fun. Get ready to pumpkin-spice-up your dinner routine in the most delicious way possible.

Ingredients

For the roasted pumpkin

– 1 small sugar pumpkin (about 2 pounds), peeled, seeded, and cubed into 1-inch pieces
– 2 tablespoons olive oil
– 1/2 teaspoon salt

For the pasta and sauce

– 12 ounces fettuccine pasta
– 3 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon black pepper
– 1/4 cup reserved pasta water

Instructions

1. Preheat your oven to 400°F.
2. Toss the cubed sugar pumpkin with olive oil and salt on a baking sheet.
3. Roast the pumpkin for 25-30 minutes until fork-tender and lightly caramelized around the edges.
4. Bring a large pot of salted water to a rolling boil.
5. Cook the fettuccine according to package directions until al dente.
6. Reserve 1/4 cup of pasta water before draining the pasta.
7. Melt butter in a large skillet over medium heat.
8. Sauté minced garlic for 1 minute until fragrant but not browned.
9. Add the roasted pumpkin to the skillet and mash with a fork or potato masher until smooth.
10. Pour in the heavy cream and stir to combine.
11. Simmer the sauce for 3-4 minutes until slightly thickened.
12. Stir in the grated Parmesan cheese until melted and smooth.
13. Add the nutmeg and black pepper to the sauce.
14. Tip: For extra creaminess, blend the sauce with an immersion blender until perfectly smooth.
15. Add the cooked fettuccine to the skillet with the sauce.
16. Toss the pasta with the sauce until thoroughly coated.
17. Tip: If the sauce seems too thick, gradually add the reserved pasta water until it reaches your desired consistency.
18. Cook everything together for 1-2 minutes until heated through.
19. Tip: Let the pasta rest for 2 minutes off heat before serving to allow the sauce to cling perfectly to each strand.
20. Serve immediately.

You won’t believe how the velvety pumpkin sauce clings to every strand of pasta while the nutmeg adds that subtle warmth that makes this dish feel like a cozy hug. Try topping it with toasted pumpkin seeds for some crunch or serving it alongside garlic bread for the ultimate comfort food experience. Yes, this is the kind of meal that’ll have everyone asking for seconds before they’ve even finished their first plate.

Conclusion

Versatile and vibrant, these sugar pumpkin recipes are your ticket to unforgettable fall feasts. From cozy soups to decadent desserts, there’s something here for every home cook to love. We hope you find inspiration to create delicious memories—try a recipe, share your favorite in the comments, and pin this roundup to your Pinterest boards for easy access all season long!