easy pumpkin dessert

3 simple ingredient come together to make the fudgiest and easiest brownies ever. 

3 Ingredient Pumpkin Brownies

c. pumpkin puree

cocoa powder

c. peanut butter

sugar,

Chocolate frosting,

Decent if you're looking for a brownie loaded with vitamin A, fiber, and protein, but don't expect them to be sweet. Store bought frosting on top takes an edge off of the bitterness. They're also pretty high in calories compared to a box of brownie mix from the store. 

I like them enough to eat them, but my boyfriend won't touch them after trying a small bite.

https://streaming.hearstdigitalstudios.com/manual_upload/59c565a2bbddbd15e8eba312/mp4/Delish-3-Ingredient-Pumpkin-Brownies-FRONT_1506108846_4000_hd_v3.mp4

These Are The Easiest Brownies EVER

Get ready for fall with Pumpkin Crisp from Delish.com.

Pumpkin Crisp

Cooking spray,

eggs

c. sugar

pumpkin purée

heavy cream

pumpkin pie spice

pure vanilla extract

kosher salt

c. all-purpose flour

c. dark brown sugar

c. cold butter, in 1/2" cubes

c. chopped pecans

Whipped cream

Made this last night and it was delicious! Don't skip on the pecans they made the crisp taste so good. Personally, could have used less flour

BlueEyes  

Delicious filling, 1 cup flour is enough for topping, all it needs is a good crust and perfection...

These Salted Caramel Pumpkin Bars are the perfect fall dessert! They&#x27;re quick to prepare, gorgeous on a serving tray and absolutely delicious!

Salted Caramel Pumpkin Bars

pumpkin puree (such as Libby's)

evaporated milk

sugar

salted caramel sauce (I used Trader Joe's brand)

cinnamon

nutmeg

Butter

butter

graham crackers (coarsely crushed)

Preheat oven to 350 degrees F. and spray a half sheet pan (18x13-inches) with cooking spray.

Place pumpkin, evaporated milk, eggs, sugar, caramel sauce, cinnamon and nutmeg into a large mixing bowl.  Whisk until well combined.  Pour into prepared sheet pan.  Sprinkle cake mix over top then drizzle evenly with melted butter.  Top with crushed graham crackers.

Bake for 45 minutes, or until baked through.  Let cool before cutting into squares.  Before serving, drizzle each bar with warmed salted caramel sauce.  You can also serve with a dollop of whipped cream or scoop of vanilla ice cream.

These Easy Pumpkin Blondies are insanely delicious! They're packed with pumpkin spice, pumpkin puree and a few other simple ingredients. This blondie recipe will easily become your go-to treat this fall!

Easy Pumpkin Blondies

brown sugar

vanilla

salt

baking powder

pumpkin puree

all purpose flour

white chips

In a medium sauce pan over medium heat, melt the butter and bring to a boil. Once the butter is boiling, continue cooking the butter while swirling the pan frequently to avoid burning. When the butter becomes a deep amber color, remove it from the heat and allow to cool for 20 minutes.

Preheat oven to 350°F. Line a 9&#215;13 pan with foil or parchment paper and coat with nonstick spray. Set aside.

In a large mixing bowl combine the cooled butter and sugar. Using a wooden spoon or rubber spatula, stir to combine. Add in the pumpkin pie spice, vanilla, salt, baking powder, egg, and pumpkin and mix until smooth. Alternately you could do this with a stand mixer fitted with the paddle attachment on the low setting.

Evenly mix in the flour until incorporated.

Spread the batter evenly into the prepared pan. Bake for 30-35 minutes, or until set in the middle.

Allow the blondies to cool completely before slicing into bars.

I switched half amount of butter to additional pumpkin purée to lower down the fat and switched brown sugar to honey. As a result, it came out amazingly delicious, but consequently, the texture turned out more like a dense cake.

I made these and they were absolutely delicious! I'm definitely making them again! I think I may put in dried cranberries instead of the white chocolate chips next time. Thank you for the recipe! It's a winner!

That's such  a good idea! I made them tonight for the first time and oh my goodness.... delightful.

I thought these were very good but a little too sweet. I'm going to test them again with 25% less sugar.  I also prefer a chewy blondie rather than a cake-y one so I reduced the baking powder to 1/4 tsp with excellent results. I thought the white chocolate chips were outstanding in it and I think they're sweetness will be more enjoyable when the batter is less sweet.

The taste was amazing but mine came out like extremely moist in the middle; they weren't raw because a toothpick came out clean, but they were like falling apart because of how wet they were in the center

these were delicious! I added just a little bit more pumpkin purée, as well as pumpkin pie seasoning, and they turned out perfectly. Perfect moisture, good amount of sweetness, really good texture. I ended up cooking for about 33 minutes and these were great.

I made these and added about 1/2 cup sour cream and pecans. My husband is not a fan of pumpkin but he loved these!

This is fabulous.  Addicting.  Between the browned butter and dark brown sugar these have a deep rich flavor.  yummy and easy.  I would consider adding chopped nuts but these are great exactly as written.

I made these for a Thanksgiving potluck at work and everyone absolutely RAVED about it. If you want to impress at a fall themed potluck, make these!

This easy no-bake pumpkin dessert recipe will be a hit at your Thanksgiving table! It's made with real pumpkin, Greek yogurt, cream cheese (1 block total), and maple syrup. Recipe yields 8 small desserts, and you will need 8 small glasses to contain them.

Easy Pumpkin Cheesecake Cups

pecan halves

graham crackers (1 sheet), broken into 1″ pieces*

pumpkin spice blend

cream cheese,

maple syrup

vanilla extract

(15 ounces

First, make the pecan and graham cracker topping: Toast the pecans in a small skillet over medium heat, stirring occasionally, until fragrant, about 3 to 6 minutes. Transfer the pecans to a food processor and add the broken graham crackers and pumpkin spice blend.

Process the mixture for about 10 seconds, until the pecans and grahams are broken into tiny pieces (you may need to break up a few persistent pieces between your fingers, to avoid  turning the mixture into nut butter). Transfer the mixture to a bowl and wipe out the food processor with a clean tea towel for the next step.

To make the cheesecake mousse: In the food processor, combine the cream cheese (6 ounces of it), yogurt, maple syrup and vanilla extract. Blend until the mixture is completely smooth, scraping down the sides and bottom as necessary. Transfer the mixture to a bowl. It&#8217;s ok if a bit of it remains in the food processor for the next step.

To make the pumpkin mousse: In the food processor, combine the pumpkin purée, yogurt, the remaining 2 ounces of cream cheese, maple syrup, pumpkin spice blend, vanilla extract, and a pinch of salt. Blend until the mixture is completely smooth, scraping down the sides and bottom as necessary.

To assemble, transfer about 2 ounces (&frac14; cup) of the pumpkin purée to each of your 8 cups. Top each with about 1 ounce (2 tablespoons) of the cream cheese mixture—you might have a bit leftover; just divide it between the cups. Top each with about 1 tablespoon of the pecan and graham cracker topping.

Serve immediately, or better yet, cover and refrigerate for later (they&#8217;ll thicken up somewhat over time, which I like—they&#8217;ll keep for up to 2 days in the fridge).

I can totally relate to pie failed attempts. But this is brilliant! It's not only easy, simple, and yummy, but I can salvage the ingredients, so no waste and I don't feel bad. Thank you.

Dr. Clara :)

I was looking for a last-minute dessert for Thanksgiving, and this one was a hit! I substituted pepitas for pecans to accommodate food sensitivities and served the dessert in small glass tumblers. Everyone loved it, including non-vegetarian friends.

We served this after making three other recipes for the holiday (Vegetable Paella, Baked Ziti with Roasted Vegetables, and Chickpea Noodle Soup) and they were all a success. I'm a longtime fan of your recipes, and this one was no exception. I'm already planning to make this recipe again by popular demand.

I made the pumpkin mousse and topped it with granola and toasted pecans. Perfect for dessert...and breakfast!

This recipe was amazing! Super simple and delicious! Thank you for this post

oooh this looks so yum! going to try it this weekend 

Tried this for my family w gluten intolerance and just uses GF Graham crackers. My little cousin gave it 10/10. 
I'll be honest, I was expecting a sweeter, more intense flavor but it was still good. It was more like a pumpkin flavored Greek yogurt. Still a very satisfying treat though. I think next time I'll use more spice and let it sit in the fridge for a while.

thanks for doing desserts that are less than 30 carbs instead of those with all processed sugar that is above 60 carbs.  I feel these are decadent enough!

Yummy! Saved this for sure, so I can make it to the latest during the Halloween season! :)
But also any time of the year a great dessert!

Love the way how clean and bright your page is! Make me just want to scroll through anything &lt;3
Lots of Love, Jula (from the dark London)

I made this for thanksgiving. It was a huge hit! People loved that it wasn't too huge a serving and that it wasn't super sweet. One person asked me for the recipe.

Would def make again.

Thank you so much for this fantastic dessert.   It was a big hit!!!

I'm, not a vegetarian. It probably never will be. I certainly see the benefits (health, environment, humane treatment of animals). I, therefore, make a concerted effort to seek out vegetarian recipes. But, I'm not willing to sacrifice taste. Your website has the most delicious vegetarian meals. I tried some recipes on your site and was really happy I tried them. It's the only cooking website that I have bookmarked and the only one that I recommend to friends. Thanks for this fantastic blog.

again, perfect, such a treat as it was made just for me, I'm becoming loyal fan, great job!

Cookie and Kate are my go-to for all great food and when I'm looking for a healthy recipe.  Everything I've made from your site has been excellent.  I wonder if I can substitute the Greek yogurt with silken tofu. Finding good-tasting, healthy tofu dessert recipes isn't easy.

Oh my!! This was delicious! And so easy to make. Thank you for all the helpful tips you included. I approached this without a food processor, even though I have one--by hand-chopping the pecans and using a hand mixer for the rest--to see how easy this would be to recommend to others. And it was. So I can't imagine the time I'll save making this with my food processor. Because, oh, I will be making this again. Also, I didn't use graham crackers in the topper; just nuts. And I doubled the amount of mousse I spooned into each cup because I didn't have 8 mini cups to use. And I gotta say, I'm not sorry. Yum!!

Creamy, dreamy, and packed with protein, this high-protein pumpkin cheesecake is a keto-friendly dessert that hits all the right notes. Cottage cheese makes the perfect protein base, while pumpkin purée and pumpkin spice add the ultimate fall flavors. Top it off with whipped cream for an indulgent finish that’s still guilt-free. Whether you’re looking for a post-dinner treat or a midday snack, this sugar-free and low-carb dessert will satisfy your cravings without derailing your goals.

High-Protein Pumpkin Cheesecake: Delicious Fall Dessert

oz cottage cheese (full-fat

pumpkin purée (unsweetened)

tsp pumpkin pie spice

tsp vanilla extract

whipped cream (optional,

tbsp ChocZero Pumpkin Spice Syrup,

oz cream cheese,

cinnamon,

almond

Add the cottage cheese, pumpkin purée, egg, powdered sweetener, pumpkin pie spice, and vanilla extract to a food processor or blender.

Blend on high until smooth and creamy, making sure all ingredients are fully combined.

Pour the mixture into two greased ramekins, filling them evenly.

Bake at 350°F (175°C) for 15 minutes until the cheesecake sets but is still slightly soft in the middle.

Remove from the oven and allow the cheesecakes to cool to room temperature, then refrigerate for at least 1 hour before serving.

Top with whipped cream and a sprinkle of extra pumpkin pie spice for garnish.

Enjoy your high-protein, low-carb pumpkin cheesecake!

Pumpkin Crunch Cake is the perfect no-fuss alternative to pumpkin pie. It’s rich, easy to make, and has that irresistible buttery crunch everyone loves. Great for holidays, potlucks, or just because.

Top 7 easy pumpkin dessert recipes from across the web

The most viewed easy pumpkin dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 7 easy pumpkin dessert recipes from across the web

The most viewed easy pumpkin dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

3 Ingredient Pumpkin Brownies

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High-Protein Pumpkin Cheesecake: De...

Pumpkin Crunch Cake

The most viewed easy pumpkin dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine