The flavors of fall are here, and what better way to celebrate than with a slew of deliciously creamy pumpkin puree desserts? As the leaves turn golden and the air grows crisp, our taste buds crave the warm, comforting spices and rich textures that only pumpkin can provide. And why not take it up a notch by incorporating the velvety smoothness of cream into your baked goods? In this article, we’ll dive into 20 show-stopping recipes that put creamy pumpkin puree front and center, from classic cheesecakes to indulgent brownies and even creative ice creams.
Pumpkin Puree Cheesecake with Gingersnap Crust
Warm up to the flavors of fall with this creamy Pumpkin Puree Cheesecake, nestled on a crunchy Gingersnap Crust. A perfect dessert for Thanksgiving or any cozy evening.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the cheesecake:
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crumbs, sugar, and melted butter in a bowl. Press into a 9-inch springform pan.
3. Beat cream cheese until smooth, then add sugar and beat until combined. Beat in eggs one at a time, followed by pumpkin puree, vanilla extract, cinnamon, and nutmeg.
4. Pour cheesecake batter over the crust.
5. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
6. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 1 hour 15 minutes
Spiced Pumpkin Puree Bread Pudding
Warm up with this seasonal treat, perfect for a cozy evening or as a unique dessert for your holiday gathering.
Ingredients:
– 2 cups stale bread, cut into 1-inch cubes
– 1/2 cup pumpkin puree
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 large eggs
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine bread, pumpkin puree, sugar, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together heavy cream, eggs, and melted butter.
4. Pour the wet ingredients over the bread mixture; stir until well combined.
5. Pour into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Pumpkin Puree Chocolate Chip Cookies
Warm up with a batch of these moist and flavorful cookies that combine the comforts of pumpkin puree and dark chocolate.
Ingredients:
– 1 cup (2 sticks) unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/2 cup packed light brown sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugars until light and fluffy.
3. Beat in pumpkin puree, eggs, and vanilla extract.
4. Gradually add flour, baking soda, and salt; mix until just combined.
5. Stir in chocolate chips.
6. Drop rounded tablespoonfuls onto prepared baking sheet, spacing 2 inches apart.
7. Bake for 12-14 minutes or until edges are set.
Yield: Approximately 30 cookies
Pumpkin Puree Cinnamon Rolls with Cream Cheese Frosting
Start your fall baking season off right with these deliciously sweet and spicy pumpkin cinnamon rolls, topped with a tangy cream cheese frosting. Perfect for a brunch or breakfast gathering.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons sugar
– 4 cups all-purpose flour
– 1 teaspoon salt
– 1/2 cup pumpkin puree
– 1/4 cup unsalted butter, melted
– 1/2 cup brown sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Confectioners’ sugar for dusting
Instructions:
1. In a large bowl, combine warm water and yeast; let sit 5 minutes.
2. Add sugar, flour, and salt; mix until a shaggy dough forms.
3. Knead for 10 minutes, then roll out to 1/4-inch thickness.
4. Spread pumpkin mixture, leaving a 1-inch border.
5. Roll up tightly and cut into 12 pieces.
6. Bake at 375°F for 18-20 minutes or until golden brown.
7. Cool completely before frosting with cream cheese mixture (softened cream cheese, powdered sugar, and vanilla extract).
Cooking Time: 18-20 minutes
Pumpkin Puree Tiramisu with Maple Syrup
Elevate your dessert game with this unique and delicious twist on traditional tiramisu. The addition of pumpkin puree and maple syrup adds a warm, autumnal flavor to the creamy mascarpone cheese mixture.
Ingredients:
– 12-16 ladyfingers
– 1 cup strong brewed coffee
– 1/2 cup pumpkin puree
– 8 oz mascarpone cheese
– 1/4 cup granulated sugar
– 2 tablespoons maple syrup
– 1 teaspoon vanilla extract
Instructions:
1. In a large bowl, combine the cooled coffee and pumpkin puree.
2. Dip each ladyfinger into the coffee mixture for about 3-5 seconds on each side.
3. In a separate bowl, whisk together the mascarpone cheese, granulated sugar, maple syrup, and vanilla extract until smooth.
4. To assemble, start with a layer of ladyfingers in the bottom of a serving dish. Top with half of the mascarpone mixture, then repeat the layers.
5. Refrigerate for at least 3 hours or overnight before serving.
Cooking Time: None required, as this dessert is chilled and assembled.
Pumpkin Puree Mousse with Whipped Cream
This autumnal dessert is a creamy, dreamy take on traditional pumpkin pie. A light and airy mousse topped with whipped cream is the perfect way to end your Thanksgiving feast.
Ingredients:
• 1 cup cooked, mashed pumpkin
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter, softened
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup heavy whipping cream
• Pinch of ground cinnamon (optional)
Instructions:
1. In a medium bowl, whip the heavy cream until stiff peaks form. Set aside.
2. In a separate bowl, combine pumpkin, butter, sugar, vanilla extract, and salt. Mix until smooth.
3. Fold the whipped cream into the pumpkin mixture until well combined.
4. Spoon the mousse into individual serving cups or a large serving dish.
5. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
6. Just before serving, sprinkle with ground cinnamon if desired.
Cooking Time: 15-20 minutes (chilling time not included)
Pumpkin Puree Blondies with Pecans
These moist and flavorful blondies combine the comfort of pumpkin puree with the crunch of toasted pecans, perfect for a cozy fall treat. This easy-to-make recipe is ideal for potlucks or as a snack to enjoy while sipping on apple cider.
Ingredients:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup packed brown sugar
1/2 cup canned pumpkin puree
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped pecans
Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together flour, granulated sugar, and brown sugar.
3. In a large bowl, combine pumpkin puree, butter, eggs, and vanilla extract; stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped pecans.
6. Pour batter into prepared pan and bake for 35-40 minutes or until golden brown.
7. Let cool completely before cutting into squares.
Cooking Time: 35-40 minutes
Pumpkin Puree Ice Cream with Caramel Swirl
This creamy ice cream combines the warmth of pumpkin puree with the richness of caramel, creating a unique and delicious dessert perfect for fall or any time of year.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/2 cup pumpkin puree
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1/2 cup caramel sauce (homemade or store-bought)
– Whipped cream and chopped nuts for garnish (optional)
Instructions:
1. In a medium bowl, whisk together heavy cream, whole milk, sugar, pumpkin puree, vanilla extract, and salt until well combined.
2. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
3. Once churned, stir in caramel sauce until fully incorporated.
4. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
5. Garnish with whipped cream and chopped nuts, if desired.
Cooking Time: 2-3 hours (including churning time)
Pumpkin Puree Crème Brûlée
A seasonal twist on the classic dessert, this Pumpkin Puree Crème Brûlée combines the warmth of pumpkin with the richness of cream and caramelized sugar.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 large egg yolks
– 1/2 cup cooked, mashed pumpkin
– 1/2 teaspoon vanilla extract
– Salt, to taste
– Caramelized sugar, for topping (see note)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a medium saucepan, whisk together cream, milk, sugar, and salt.
3. Cook over medium heat, stirring occasionally, until the mixture simmers.
4. Remove from heat and stir in egg yolks, pumpkin, and vanilla extract.
5. Strain the mixture into 4-6 ramekins or small baking dishes.
6. Place the ramekins in a large baking dish and add hot water to come halfway up the sides.
7. Bake for 25-30 minutes or until the edges are set and centers are still slightly jiggly.
8. Remove from oven and let cool to room temperature.
9. Just before serving, sprinkle a thin layer of caramelized sugar on top.
Note: To caramelize sugar, melt 1/4 cup granulated sugar in a small saucepan over medium heat, stirring constantly, until golden brown. Let cool completely before using.
Pumpkin Puree Donuts with Cinnamon Sugar
These soft and fluffy donuts are infused with the warm spices of fall, perfect for a cozy morning treat or afternoon snack. Made with pumpkin puree, cinnamon sugar, and a hint of nutmeg, these donuts are sure to become a seasonal favorite.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup whole milk
– 1/4 cup canned pumpkin puree
– 2 teaspoons active dry yeast
– 1/4 teaspoon salt
– 1/4 teaspoon ground nutmeg
– 2 tablespoons unsalted butter, melted
– Cinnamon sugar (1:1 ratio of granulated sugar and cinnamon)
Instructions:
1. Preheat oil in a deep frying pan to 350°F.
2. In a large bowl, whisk together flour, sugar, yeast, and salt.
3. Add pumpkin puree, milk, and melted butter; mix until smooth.
4. Cover dough and let rise for 1 hour.
5. Fry donuts for 2-3 minutes on each side or until golden brown.
6. Toss warm donuts in cinnamon sugar mixture.
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Pumpkin Puree Fudge with Walnuts
This autumnal treat combines the comforting flavors of pumpkin puree and walnuts to create a rich, creamy fudge perfect for snacking or gifting. The addition of crunchy walnuts adds a delightful textural element to this seasonal delight.
Ingredients:
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) light corn syrup
– 1/2 cup (120ml) sweetened condensed milk
– 1/4 cup (60g) pumpkin puree
– 1 teaspoon vanilla extract
– 1/2 cup (60g) chopped walnuts
– 1 tablespoon unsalted butter
Instructions:
1. Line an 8-inch square baking dish with parchment paper.
2. In a medium saucepan, combine sugar, corn syrup, and sweetened condensed milk. Cook over medium heat, stirring occasionally, until the mixture reaches 235°F (118°C).
3. Remove from heat and stir in pumpkin puree, vanilla extract, and butter until smooth.
4. Fold in chopped walnuts.
5. Pour the fudge mixture into the prepared baking dish and refrigerate for at least 2 hours or until set.
6. Cut into squares and serve.
Cooking Time: 10-12 minutes
Pumpkin Puree Pancakes with Honey Drizzle
These fluffy pancakes infused with pumpkin puree are a perfect autumnal treat, topped with a sweet and sticky honey drizzle. A delicious breakfast or brunch option that’s sure to please.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup pumpkin puree
– 1 cup milk
– 1 large egg
– Honey, for drizzling (about 2 tablespoons)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, combine pumpkin puree, milk, egg, and whisk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined (do not overmix).
5. Drop batter by 1/4 cupfuls onto the preheated skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip pancakes and cook an additional 1-2 minutes, until golden brown.
8. Drizzle with honey and serve warm.
Cooking Time: 15-20 minutes (depending on the number of pancakes)
Pumpkin Puree Tart with Vanilla Bean Custard
Celebrate the flavors of fall with this elegant dessert, combining roasted pumpkin puree and creamy vanilla bean custard in a buttery tart crust.
Ingredients:
For the tart crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup cold unsalted butter, cut into small pieces
For the pumpkin puree:
– 1 small sugar pumpkin (about 2 lbs), roasted and pureed
– 1 tablespoon brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
For the vanilla bean custard:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/2 teaspoon kosher salt
– 1/2 teaspoon pure vanilla extract
– 1/2 teaspoon vanilla bean paste
Instructions:
1. Preheat oven to 375°F (190°C). Roll out tart crust and place in a 9-inch tart pan with a removable bottom.
2. Roast pumpkin puree according to package instructions. Mix with brown sugar, cinnamon, and nutmeg.
3. In a separate bowl, whisk together custard ingredients until smooth.
4. Pour pumpkin puree into the tart crust and top with vanilla bean custard.
5. Bake for 40-45 minutes or until custard is set.
Pumpkin Puree Brownies with Chocolate Ganache
Moist and fudgy brownies meet the warmth of pumpkin puree, topped with a rich chocolate ganache. Perfect for fall baking!
Ingredients:
– 1 cup (200g) unsalted butter, at room temperature
– 2 cups (250g) sugar
– 4 large eggs
– 1/2 cup (120g) canned pumpkin puree
– 1 teaspoon vanilla extract
– 1 and 3/4 cups (210g) all-purpose flour
– 1/2 teaspoon salt
– 1 cup (60g) semi-sweet chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan.
2. In a large bowl, combine butter and sugar; beat until light and fluffy.
3. Beat in eggs one at a time, followed by pumpkin puree and vanilla extract.
4. In a separate bowl, whisk together flour and salt. Gradually add to wet ingredients; mix until just combined.
5. Melt chocolate chips in a double boiler or microwave-safe bowl; stir until smooth.
6. Pour batter into prepared pan and top with melted chocolate.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
Cooking Time: 25-30 minutes
Pumpkin Puree Rice Pudding with Cardamom
Warm up to the sweet and comforting flavors of autumn with this Pumpkin Puree Rice Pudding with Cardamom! This creamy dessert is perfect for a cozy evening or as a unique addition to your holiday table.
Ingredients:
– 1 cup uncooked white rice
– 3 cups whole milk
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon salt
– 2 tablespoons granulated sugar
– 1/4 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine rice and 3 cups of milk. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
2. Reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and creamy.
3. Stir in pumpkin puree, cardamom, salt, sugar, and vanilla extract.
4. Continue cooking for an additional 5 minutes, stirring occasionally, until the pudding has thickened slightly.
5. Remove from heat and let cool to room temperature.
6. Serve warm or chilled, garnished with a sprinkle of cinnamon if desired.
Cooking Time: 23-25 minutes
Pumpkin Puree Scones with Orange Glaze
These scones combine the warmth of pumpkin puree with the brightness of orange glaze, perfect for a cozy fall morning or afternoon treat.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup pumpkin puree
– 1/2 cup heavy cream
– Orange glaze (see below)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work into the dry ingredients until mixture resembles coarse crumbs.
4. Stir in pumpkin puree and heavy cream until dough forms.
5. Turn dough onto a floured surface and gently knead 2-3 times.
6. Pat into a circle about 1 inch thick.
Cooking Time: 15-20 minutes or until golden brown.
Orange Glaze:
– 1 cup powdered sugar
– 2 tablespoons orange juice
– 1 tablespoon heavy cream
Whisk together ingredients until smooth. Drizzle over warm scones.
Pumpkin Puree Parfait with Granola Layers
Start your day with a delicious and healthy parfait that combines the warmth of pumpkin puree with crunchy granola and fresh yogurt.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1/2 cup plain Greek yogurt
– 1/4 cup honey
– 1/4 cup rolled oats
– 1/4 cup chopped almonds
– 1 tablespoon maple syrup
– Salt to taste
Instructions:
1. In a small bowl, mix together the pumpkin puree, yogurt, and honey until smooth.
2. Layer the parfait by starting with a layer of granola (about 1-2 tablespoons), followed by a layer of the pumpkin-yogurt mixture (about 1/4 cup).
3. Repeat steps 1-2 two more times, ending with a layer of granola on top.
4. Drizzle the maple syrup over the granola and sprinkle with salt to taste.
Cooking Time: None! This parfait is ready in just a few minutes.
Pumpkin Puree Panna Cotta with Berry Compote
This creamy panna cotta infused with the warmth of pumpkin puree is paired with a sweet and tangy berry compote, creating a delightful autumnal dessert.
Ingredients:
For the Panna Cotta:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 tablespoons cornstarch
– 1/2 teaspoon salt
– 1/2 cup pumpkin puree
– 1/2 teaspoon vanilla extract
For the Berry Compote:
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 2 tablespoons granulated sugar
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 350°F.
2. In a medium saucepan, combine cream, milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until mixture thickens, about 5 minutes.
3. Remove from heat and stir in pumpkin puree and vanilla extract. Pour into individual serving cups or a large baking dish.
4. Refrigerate for at least 4 hours or overnight to set.
5. For the compote, combine berries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until berries release their juices and mixture thickens slightly, about 10 minutes.
6. Serve panna cotta chilled with warm berry compote spooned over the top.
Cooking Time: About 30 minutes (including refrigeration time).
Pumpkin Puree Whoopie Pies with Marshmallow Filling
These soft and fluffy whoopie pies are infused with the warm, comforting flavors of pumpkin puree and filled with a light and airy marshmallow cream. Perfect for fall gatherings or as a unique dessert to impress your friends.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, softened
– 1 large egg
– Marshmallow filling (store-bought or homemade)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, baking powder, and salt.
3. Add softened butter and mix until a smooth batter forms. Beat in egg.
4. Drop rounded tablespoonfuls of the batter onto the prepared baking sheet.
5. Bake for 10-12 minutes or until tops are firm to the touch.
6. Allow to cool completely before filling with marshmallow cream.
Cooking Time: 10-12 minutes
Pumpkin Puree Churros with Chocolate Dip
Warm up with the sweet and spicy flavors of pumpkin and chocolate. These churros are perfect for a crisp fall day or any time you need a little pick-me-up.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup pumpkin puree
– Vegetable oil for frying
– Chocolate chips or chopped dark chocolate for dipping
Instructions:
1. Preheat the oil in a deep frying pan to 375°F (190°C).
2. In a large bowl, whisk together flour, milk, sugar, salt, cinnamon, nutmeg, and ginger.
3. Add pumpkin puree and mix until a dough forms.
4. Pipe the dough through a star tip into long strips.
5. Fry churros for 2-3 minutes or until golden brown.
6. Drain on paper towels and dust with powdered sugar.
7. Melt chocolate chips in a double boiler or microwave-safe bowl.
8. Dip cooled churros in melted chocolate and serve.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in the sweet and creamy world of pumpkin puree desserts! This collection of 20 recipes features a variety of treats that showcase the versatile flavor of pumpkin. From classic cheesecakes and bread puddings to innovative tiramisu and panna cotta, there’s something for every taste and craving. Discover how to incorporate pumpkin puree into your baking with decadent brownies, gooey blondies, and even savory scones. Whether you’re a seasoned baker or just looking for a new twist on traditional desserts, these creamy pumpkin puree recipes are sure to delight.
