Autumn settles in with a wave of warm spices and the promise of cozy meals. This guide gathers 13 Pumpkin Recipes So Easy & Delicious, spanning breakfasts, mains, sides, and desserts. Each recipe is designed to be approachable, quick to pull together, and big on flavor—perfect for busy weekdays and relaxed weekends alike. Whether you’re a pumpkin lover or a curious eater, you’ll find something you’ll want to cook again and again.
Pumpkin Spice Pancakes
Fluffy stack, autumnal aroma, and cozy mornings kick off the collection with a breakfast that tastes like a hug in plate form.
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup milk
- 1/2 cup pumpkin puree
- 1 egg
- 1 tablespoon melted butter or oil
- Pinch of salt
- Whisk dry ingredients in a bowl until well combined.
- In another bowl, whisk milk, pumpkin, egg, and melted butter.
- Combine wet and dry ingredients until just blended; avoid overmixing.
- Cook on a lightly greased skillet over medium heat, flipping when bubbles form on the surface.
- Serve with maple syrup, yogurt, or a dusting of extra cinnamon.
“Pro tip: A 10-minute rest after mixing helps the batter relax, yielding fluffier pancakes.”
Tip: For extra flavor, fold in 1/4 cup chopped pecans or walnuts after mixing.
Creamy Pumpkin Soup
Silky, savory, and comforting, this soup brings autumn brightness to the table with a velvety texture and a kick of warm spices.
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups pumpkin puree
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut cream
- 1/2 teaspoon thyme
- Salt and pepper to taste
- Optional: a pinch of chili flakes for heat
- Sauté onion in olive oil until translucent, then add garlic until fragrant.
- Stir in pumpkin puree, broth, and thyme; simmer 10–15 minutes.
- Use an immersion blender to smooth the soup to a creamy consistency.
- Stir in cream, season to taste, and heat through without boiling.
- Serve with a swirl of cream and a pinch of toasted pumpkin seeds if desired.
“Loved by both kids and adults for its creamy texture and gentle spice.”
Make it extra cozy by topping with roasted pumpkin seeds and a drizzle of olive oil.
Pumpkin Risotto
Creamy, comforting, and surprisingly quick for risotto—a restaurant-worthy plate at home with hearty pumpkin flavor.
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 cup Arborio rice
- 3/4 cup white wine (optional)
- 3–4 cups low-sodium vegetable or chicken broth, warmed
- 1/2 cup pumpkin puree
- 1/4 cup grated Parmesan
- Salt and pepper to taste
- Sauté onion in olive oil until translucent.
- Add Arborio rice; toast 1–2 minutes until edges become translucent.
- Pour in wine (if using) and cook until absorbed, then add broth gradually, stirring constantly.
- Stir in pumpkin puree and parmesan; season with salt and pepper.
- Serve hot with extra cheese and a pinch of nutmeg if desired.
“Creamy perfection without fuss—crowd-pleasing comfort in a bowl.”
Pumpkin Alfredo Pasta
A velvety twist on a classic that brings pumpkin sweetness into a luscious sauce for your favorite pasta.
- 8 oz fettuccine or your preferred pasta
- 2 tablespoons butter
- 1/2 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan
- 1 clove garlic, minced
- Salt and pepper to taste
- Cook pasta according to package instructions; reserve a bit of pasta water.
- In a saucepan, melt butter, add garlic until fragrant, then whisk in pumpkin and cream.
- Stir in Parmesan until smooth; season with salt and pepper.
- Toss pasta with the sauce, adding a splash of reserved water if needed to loosen.
- Garnish with additional Parmesan and chopped parsley.
“A premium feel with pantry-friendly ingredients.”
Pumpkin Chili
Hearty, warming, and perfect for meal prep, this chili swaps traditional tomatoes for pumpkin for a creamy, the-sun-dried flavor.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground turkey or beef (or use extra beans for vegetarian)
- 1 can (15 oz) pumpkin puree
- 1 can kidney beans, drained
- 1 can diced tomatoes
- 2 cups broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Sauté onion and garlic until soft; add meat and cook through.
- Stir in pumpkin, beans, tomatoes, broth, and spices.
- Simmer 20–25 minutes, adjusting seasoning as needed.
- Serve with sour cream, cheese, or avocado slices.
“A cozy, budget-friendly bowl that nourishes mind and body.”
Roasted Pumpkin Salad with Maple Vinaigrette
Roasted pumpkin brings sweetness to a crisp, fresh salad, a seasonal side or light main that’s vibrant and satisfying.
- 2 cups cubed pumpkin or butternut squash
- 2 tablespoons olive oil
- Salt and pepper
- 4 cups mixed greens
- 1/4 cup feta or goat cheese, crumbled
- 1/3 cup dried cranberries or pomegranate seeds
- 1/4 cup pumpkin seeds, toasted
- Toss pumpkin with oil, salt, and pepper; roast at 400°F (200°C) for 20–25 minutes until tender.
- Whisk together olive oil, maple syrup, lemon juice, salt, and pepper for the vinaigrette.
- Assemble greens, scatter roasted pumpkin, cheese, fruit, and seeds; drizzle with vinaigrette.
- Season to taste and serve immediately.
“The warm pumpkin pairs perfectly with tangy feta and tart cranberries.”
Make it into a main by adding grilled chicken or chickpeas.
Pumpkin Muffins with Crunchy Pecan Topping
Sweet, crumbly, and ideal for on-the-go mornings, these muffins deliver pumpkin flavor with a satisfying crunch.
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour (or more all-purpose)
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/3 cup milk
- 1/4 cup melted butter
- 1 egg
- 1/4 cup chopped pecans (for topping)
- Whisk dry ingredients; whisk wet ingredients in a separate bowl.
- Combine wet and dry just until moistened.
- Fill muffin tins and sprinkle on chopped pecans mixed with a teaspoon of sugar.
- Bake at 375°F (190°C) for 18–20 minutes until a toothpick comes out clean.
“The topping adds a delightful crunch that makes these muffins irresistible.”
Pumpkin Overnight Oats
Make-ahead breakfast that’s ready when the alarm rings with a gentle pumpkin sheen and creamy texture.
- 1/2 cup rolled oats
- 1/2 cup milk or dairy-free alternative
- 1/4 cup pumpkin puree
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- Toppings: chopped nuts, yogurt, seeds
- In a jar, combine oats, milk, pumpkin, maple, cinnamon, and vanilla.
- Seal and refrigerate overnight.
- In the morning, stir and add toppings as desired.
“A no-fuss breakfast that tastes like dessert but feels wholesome.”
Pumpkin Smoothie Bowl
Bright, thick, and perfect for a post-workout meal, this bowl blends pumpkin with frozen fruit for a vibrant base.
- 1/2 cup pumpkin puree
- 1 frozen banana
- 1/2 cup yogurt or plant-based yogurt
- 1/4 cup milk
- 1/2 teaspoon cinnamon
- Toppings: granola, chia seeds, coconut flakes
- Blend pumpkin, banana, yogurt, milk, and cinnamon until smooth and thick.
- Pour into a bowl and decorate with your favorite toppings.
“Like a dessert you can admit to eating for breakfast.”
Pumpkin Curry with Chickpeas
Warm spices and creamy pumpkin meet hearty chickpeas for a weeknight-friendly, comforting curry.
- 1 tablespoon oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry paste
- 1 can (15 oz) pumpkin puree
- 1 can chickpeas, drained
- 1 cup coconut milk
- 1 cup broth
- Salt to taste
- Sauté onion and garlic until soft; stir in curry paste until fragrant.
- Add pumpkin, chickpeas, coconut milk, and broth; simmer 15–20 minutes.
- Season with salt and serve with rice or naan.
“A gentle introduction to curries for pumpkin lovers.”
Pumpkin Gnocchi with Sage Brown Butter
Elegant, silky, and surprisingly quick, this dish turns simple gnocchi into a fall favorite with pumpkin and sage.
- 1 package store-bought gnocchi
- 2 tablespoons butter
- 1/2 cup pumpkin puree
- 1/2 cup grated Parmesan
- Fresh sage leaves
- Salt and pepper to taste
- Cook gnocchi according to package directions; drain.
- In a skillet, melt butter until it browns lightly; add sage until crisp.
- Stir in pumpkin puree and Parmesan; toss with gnocchi until coated.
- Season and serve immediately with extra sage leaves on top.
“Cozy, elegant, and restaurant-worthy with minimal effort.”
Pumpkin White Bean Dip
Savory, creamy, and ideal for snacking—this dip is a crowd-pleasing addition to any party or game night.
- 1 can white beans, drained
- 1/2 cup pumpkin puree
- 2 tablespoons olive oil
- 1 clove garlic
- 1 tablespoon lemon juice
- Salt, pepper, and a pinch of paprika for color
- Blend all ingredients until smooth; season to taste.
- Serve with pita, crackers, or veggie sticks.
- Optional: swirl in extra olive oil and sprinkle paprika on top.
“Creamy, garlicky, and perfect for dipping seasonally roasted veggies.”
Pumpkin Cheesecake Bars
Decadent yet approachable, these bars deliver a pumpkin-spiced dessert with a sturdy crust and creamy center.
- Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup melted butter
- Filling: 8 oz cream cheese, 1/2 cup pumpkin puree, 1/2 cup sugar, 1 egg, 1 teaspoon vanilla, 1/2 teaspoon cinnamon
- Optional topping: whipped cream or caramel drizzle
- Combine crust ingredients and press into a lined 8×8-inch pan; refrigerate 10 minutes.
- Beat filling ingredients until smooth; pour over crust.
- Bake at 350°F (175°C) for 20–25 minutes; cool completely and refrigerate before cutting.
- Cut into bars and top with whipped cream if desired.
“A crowd-pleasing finish to any autumn meal.”
Conclusion
With these 13 pumpkin recipes, you have a full spectrum of options to celebrate the season. From breakfasts that start the day right to dinners that feel indulgent yet simple, pumpkin shines as a versatile, affordable, and comforting ingredient. We hope you try a few, mix and match flavors, and let pumpkin become your go-to hero for easy, delicious meals all autumn long. If you enjoyed this roundup, share your favorites in the comments or tag us with a photo of your pumpkin-inspired plates.
