You're gearing up for Thanksgiving, and nothing says fall like pumpkin desserts. These 13 best pumpkin dessert recipes bring cozy flavors to your table—creamy pies, spiced cakes, chewy cookies, and more. Each one is easy to make, with step-by-step guides perfect for beginners or busy hosts.
You'll find classics and twists that wow guests without hours in the kitchen. From no-bake options to crowd-pleasing bars, there's something for every sweet tooth. Grab your canned pumpkin and let's dive in—these will make your holiday unforgettable.
13 Best Pumpkin Dessert Recipes for Thanksgiving
Picture this: your kitchen filled with the aroma of cinnamon and nutmeg as these pumpkin treats bake up. You've got everything from pies to trifles ahead. Pick your favorites, bake a few, and watch the compliments roll in.
1. Classic Pumpkin Pie
This timeless pie delivers silky pumpkin custard in a buttery crust—warm spices and smooth texture make it a Thanksgiving must. It's foolproof and feeds a crowd effortlessly.
Ingredients
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 can (15 oz) pure 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 can (12 oz) evaporated milk
Step-by-Step Instructions
Preheat and Prep Crust
Preheat oven to 425°F. Fit pie crust into a 9-inch pie plate, crimp edges, and refrigerate while prepping filling.
Mix the Filling
In a large bowl, whisk pumpkin, sugar, cinnamon, ginger, nutmeg, and salt. Beat in eggs one at a time, then stir in evaporated milk until smooth.
Bake the Pie
Pour filling into crust. Bake 15 minutes at 425°F, then reduce to 350°F and bake 40-45 minutes until center jiggles slightly. Cool completely before slicing.
2. Creamy Pumpkin Cheesecake
Rich and velvety with a gingersnap crust, this cheesecake blends pumpkin spice into every creamy bite. It's lighter than pie but just as indulgent for holiday gatherings.
Ingredients
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
Step-by-Step Instructions
Preheat and Crust
Preheat oven to 325°F. Mix crumbs and butter; press into 9-inch springform pan. Bake 10 minutes, cool.
Beat Cheesecake Base
Beat cream cheese and sugar until smooth. Add pumpkin, eggs one at a time, spice, and vanilla; blend well.
Bake and Chill
Pour over crust. Bake 50-60 minutes until edges set but center jiggles. Cool 1 hour, refrigerate overnight. Run knife around edge to release.
3. Pumpkin Roll with Cream Cheese Frosting
Swirled sponge cake filled with spiced pumpkin and tangy frosting—soft, moist, and impressive. Slice it thin for perfect portions that disappear fast.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tbsp butter, softened
- 1 tsp vanilla
Step-by-Step Instructions
Preheat and Mix Dry
Preheat oven to 375°F. Grease and flour 15×10-inch jelly roll pan, line with parchment. Whisk flour, baking powder, soda, and spice.
Beat Wet and Bake
Beat eggs and sugar 5 minutes until thick. Mix in pumpkin. Fold in dry ingredients. Spread batter in pan; bake 12-15 minutes until springs back.
Roll and Fill
Dust towel with powdered sugar, turn cake onto it, peel parchment. Roll up, cool. Beat cream cheese, powdered sugar, butter, vanilla. Unroll cake, spread filling, reroll. Chill 1 hour.
4. Pumpkin Crumb Cake
Moist pumpkin cake topped with buttery cinnamon crumbs—crunchy outside, tender inside. Great for breakfast leftovers or coffee with guests.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin
- 2 large eggs
- 1/2 cup crumb topping (1/2 cup flour, 1/4 cup brown sugar, 2 tbsp butter, 1 tsp cinnamon)
Step-by-Step Instructions
Preheat and Prep Crumb
Preheat oven to 350°F. Grease 8×8-inch pan. Mix crumb ingredients until pebbly; set aside.
Cream Wet Ingredients
Beat butter and sugar until fluffy. Add eggs one at a time, then pumpkin.
Combine and Bake
Mix dry ingredients; stir into wet. Spread in pan, top with crumbs. Bake 35-40 minutes until toothpick clean. Cool slightly before cutting.
5. Soft Pumpkin Cookies
Cakelike cookies bursting with pumpkin and warm spices—chewy, soft, and addictive. Add chocolate chips for extra indulgence everyone loves.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla
- 1 cup chocolate chips (optional)
Step-by-Step Instructions
Preheat and Dry Mix
Preheat oven to 350°F. Line baking sheets with parchment. Whisk flour, soda, and spice.
Cream Sugars and Wet
Beat butter, brown sugar, and granulated sugar. Add pumpkin, egg, vanilla.
Scoop and Bake
Stir in dry ingredients and chips. Drop tablespoon scoops 2 inches apart. Bake 12-14 minutes until edges firm. Cool on sheet 2 minutes, then rack.
6. Fudgy Pumpkin Brownies
Dense chocolate brownies swirled with pumpkin—fudgy, spiced, and not too sweet. A chocolate-pumpkin twist that steals the show.
Ingredients
- 1/2 cup butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla
- 1/3 cup canned pumpkin puree
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup chopped walnuts (optional)
Step-by-Step Instructions
Preheat and Melt
Preheat oven to 350°F. Grease 8×8-inch pan. Melt butter; whisk in sugar, eggs, vanilla, and pumpkin.
Mix Dry and Combine
Stir flour, cocoa, salt, powder into wet. Fold in walnuts.
Bake and Cool
Spread in pan. Swirl extra pumpkin on top if desired. Bake 25-30 minutes until edges set. Cool completely before cutting.
7. Pumpkin Bread Pudding
Custardy bread soaked in pumpkin spice—comforting, warm, and easy with day-old bread. Top with caramel for extra decadence.
Ingredients
- 6 cups cubed stale bread
- 2 cups half-and-half
- 1 1/2 cups canned pumpkin puree
- 3/4 cup brown sugar
- 3 large eggs
- 2 tsp pumpkin pie spice
- 1 tsp vanilla
- 1/4 tsp salt
Step-by-Step Instructions
Preheat and Custard
Preheat oven to 350°F. Grease 9×13-inch dish. Whisk half-and-half, pumpkin, sugar, eggs, spice, vanilla, salt.
Assemble Pudding
Place bread in dish; pour custard over, pressing down to soak. Let sit 15 minutes.
Bake Until Set
Bake 45-50 minutes until puffed and golden. Serve warm with whipped cream.
8. No-Bake Pumpkin Mousse
Light, airy mousse with whipped cream and pumpkin—chills fast, no oven needed. Layer in jars for portable Thanksgiving treats.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 1/2 cups cold milk
- 2 cups whipped topping, thawed
- 1 tsp pumpkin pie spice
- Graham cracker crumbs for layering
- Extra whipped topping for garnish
Step-by-Step Instructions
Whisk Pudding Base
In bowl, whisk pumpkin, pudding mix, milk, and spice 2 minutes until thick.
Fold in Whipped
Gently fold in 2 cups whipped topping.
Layer and Chill
Spoon crumbs into glasses, top with mousse. Repeat layers. Garnish with whipped topping. Chill 1 hour or until set.
9. Pumpkin Cupcakes with Cream Cheese Frosting
Spiced cupcakes topped with fluffy frosting—moist, portable, and bake-ahead friendly. Perfect for kids or buffet tables.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 cup butter, softened
- 1 1/4 cups sugar
- 3 large eggs
- 1 cup canned pumpkin
- 1/2 cup buttermilk
- 8 oz cream cheese, 1/2 cup butter, 4 cups powdered sugar, 1 tsp vanilla (for frosting)
Step-by-Step Instructions
Preheat and Dry
Preheat oven to 350°F. Line 24 muffin cups. Whisk flour, soda, spice.
Mix Batter
Beat butter and sugar; add eggs, pumpkin, buttermilk. Stir in dry.
Bake and Frost
Fill liners 2/3 full. Bake 20-25 minutes. Cool. Beat frosting ingredients; pipe on tops.
10. Pumpkin Spice Latte Cake
Moist pumpkin layers with espresso cream cheese frosting—like your favorite drink in cake form. Coffee lovers' dream dessert.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup canned pumpkin
- 1 cup granulated sugar
- 1/2 cup oil
- 4 large eggs
- 1/2 cup strong brewed coffee
- 8 oz cream cheese, 1/4 cup brewed coffee, 3 cups powdered sugar (frosting)
Step-by-Step Instructions
Preheat and Layers
Preheat oven to 350°F. Grease two 8-inch pans. Whisk dry ingredients.
Batter and Bake
Beat pumpkin, sugar, oil, eggs, coffee. Add dry. Divide into pans; bake 25-30 minutes. Cool.
Frost Cake
Beat frosting: cream cheese, coffee, powdered sugar. Stack layers, frost top and sides.
11. Pumpkin Crumble Bars
Shortbread base, pumpkin filling, streusel top—chewy, crunchy layers. Cut into squares for easy serving.
Ingredients
- 1 1/2 cups flour
- 1/2 cup oats
- 1/2 cup brown sugar
- 3/4 cup butter, softened (for base/top)
- 1 cup canned pumpkin
- 1/2 cup evaporated milk
- 1/2 cup sugar
- 1 egg
- 2 tsp pumpkin pie spice
Step-by-Step Instructions
Preheat and Base
Preheat oven to 350°F. Mix flour, oats, brown sugar, 1/2 cup butter for base; press into 9×13 pan. Bake 15 minutes.
Filling Mix
Whisk pumpkin, milk, sugar, egg, spice.
Top and Bake
Pour over base. Mix remaining crumb (flour/oats/sugar/butter) and sprinkle. Bake 40 minutes until set.
12. Layered Pumpkin Trifle
No-bake assembly of cake, pudding, and cream—stunning in a trifle bowl. Make ahead for stress-free holidays.
Ingredients
- 1 box spice cake mix, baked and cubed
- 2 cups canned pumpkin
- 1 (3.4 oz) vanilla pudding mix
- 2 cups milk
- 2 cups whipped topping
- 1 tsp pumpkin pie spice
- Gingersnaps, crushed
Step-by-Step Instructions
Prep Pudding
Whisk pudding mix, milk, pumpkin, spice 2 minutes. Fold in 1 cup whipped topping.
Layer Trifle
In bowl, layer cake cubes, pudding, whipped topping, gingersnaps. Repeat.
Chill and Serve
Cover, chill 4 hours. Top with extra whipped and snaps before serving.
13. Mini Pumpkin Pies
Individual pies in muffin tins—cute, portion-controlled, and crust-to-filling perfect. Guests grab and go.
Ingredients
- 2 refrigerated pie crusts
- 1 can (15 oz) pumpkin puree
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 2 large eggs
- 1 can (12 oz) evaporated milk
Step-by-Step Instructions
Preheat and Crusts
Preheat oven to 425°F. Cut crusts into 12 circles; press into greased muffin tin.
Mix Filling
Whisk pumpkin, sugar, spices, eggs, milk.
Fill and Bake
Spoon filling into crusts. Bake 15 minutes at 425°F, then 350°F 15-20 minutes until set. Cool, top with whipped cream.
FINAL THOUGHTS
These pumpkin desserts will fill your home with warmth and your table with smiles. Start with the classics like pie, or surprise everyone with the trifle.
You've got options for every skill level and schedule—bake what calls to you most. Your Thanksgiving just got sweeter.
Share your bakes with friends; these recipes are made for passing along the joy. Happy holidays!
