easy pumpkin recipes

These soft baked pumpkin donuts are topped with a simple maple glaze. They&#039;re so easy and ready in about 30 minutes.

Maple Glazed Pumpkin Donuts

milk

vegetable oil

pumpkin

flour

brown sugar

pumpkin pie spice

baking powder

salt

baking soda

sugar

maple syrup

maple extract

Preheat oven to 375 degrees. Spray a donut pan with non-stick spray.

Add the milk, oil, egg, and pumpkin to a mixing bowl and beat until well combined.

Add the dry ingredients to the bowl and mix to combine.

Spoon or pipe mixture into the donut pan and bake for 8-10 minutes or until a tester comes out clean.

Let cool in the pan for 10 minutes.

For the donuts:

Place a cooling rack on a baking sheet.

Whisk together all of the ingredients for the glaze.

Dip the tops of each donut into the glaze and place on the prepared cooling rack to cool for 10 minutes to let the glaze set.

To glaze:

https://embed.mediavine.com/videos/wnrqlhtv988qkdlmpkyk

These BAKED PUMPKIN DONUTS are topped with a simple maple glaze that really makes these donuts perfect for a fall morning. These are cake donuts (no yeast!) and they're baked instead of fried, so you can have these on the table in about 30 minutes from start to finish.

These Pumpkin Chocolate Chip Cookies from Delish.com are the best fall dessert.

Pumpkin Chocolate Chip Cookies

c. all-purpose flour

kosher salt

c. (2 sticks) unsalted butter, softened

c. sugar

c. pumpkin purée

pure vanilla extract

c. semi-sweet chocolate chips

Delicious.  I omitted the granulated sugar altogether and they were still amazing. Plenty sweet with only the brown sugar. My kids devoured them.

Can I freeze the cookie dough for later use ?

My only complaint is that these weren't crisper. Going to modify these recipe

Very good! These were very good but a little more cakey and crumbly than reg chocolate chip cookies.  I added an Xtra 1 tsp pumpkin spice.   I also ended up cooling the batter for longer than 30 min bc I baked later but I also let it sit out for 30 min while I preheat the oven.  Overall very good but would like a little crispier.

Love these cake like cookies all year long delicious and house smells wonderful

Followed the recipe to a T But I did cut back on choco chips by 1/2 cup and it made about 48 cookies. There were 4 people and needless to say all the cookies were eaten in 1 day. This will now be a go-to. I’m SO IN LOVE. They are the fluffy cookies I’ve been looking for.

Eh. I think there’s too much flour in this recipe. They don’t really even taste like pumpkin. I wish I chose a different recipe. I would cut the flour back and potentially add more pumpkin and pumpkin spice.

I’m not a big fan of pumpkin but I will eat it if it mixed in something else as a dessert. So I thought I would try these cookies and they turned out great. A little sweet but as long as I don’t go over board eating them.

These turned out great! I used homemade pumpkin purée (since we grew so many this year). The cookies were nice and crunchy on the outside with a super light and fluffy inside! Will definitely make again!

Made these and my family loved them.  I did add cinnamon and another teaspoon of pumpkin pie spice.  We like them small so they're not too cakey.  Will make these again.

This recipe did NOT WORK FOR ME! My cookies came out looking like muffin tops. I am never following a recipe from this website again. I lost my cookie contest thanks to this “cookie” recipe.

My husband loved these cookies! The texture is very light and fluffy. I added about a half teaspoon of cinnamon because I love it. Even with the addition, the spices weren’t very noticeable so next time I make them I think I’d up the amount of spice.

Great cookie but I agree with a couple comments about adding more pumpkin or pumpkin spice.  The recipe has a lot of chocolate chips and the chocolate over powers the pumpkin.  Maybe use the pumpkin spice chips?  They usually hit the shelves about this time of year.  Something else I may try is to combine this recipe and the chocolate cherry cookie recipe you had earlier this year!

https://streaming.hearstdigitalstudios.com/588b1f03-8c00-40fa-92e4-2cedce6e9ae1/video_rover_16x9_1080p_hd_1536610131_49071.mp4

You Favorite Chocolate Chip Cookie Got A MAJOR Upgrade

Pumpkin Crunch Cake is the ultimate fall treat. Top with ice cream and enjoy!

Pumpkin Crunch Cake

pumpkin puree

evaporated milk

eggs

cinnamon

nutmeg

ginger

cloves

yellow cake mix (see note)

pecans

butter (melted)

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.

In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined.&nbsp;Pour into the prepared baking dish.

Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey.

Sprinkle with the chopped pecans.

Pour the melted butter evenly over the top of the cake.

Bake for 60-70 minutes or until the top is lightly browned and the custard is set.

Serve warm or cold. Store in the refrigerator.

https://embed.mediavine.com/videos/cwjh6oiscp50zog5mz54

This pumpkin cake is beyond simple to make. To be honest, this could probably replace pumpkin pie for me, it's so dang good!

The BEST pumpkin cake recipe I've ever had. That thick streusel on top just makes it even better.

Pumpkin Coffee Cake with Streusel

all purpose flour

brown cup sugar

butter, room temperature

To prepare the streusel, stir together the sugars, cinnamon, salt, and melted butter in a medium mixing bowl until well combined.

Stir in the flour. Set aside while you prepare the cake batter.

To make the cake, add the flour, baking soda, baking powder, cinnamon, and salt to a large mixing bowl and whisk to combine.

Add the sugars and butter to a medium mixing bowl and beat with a mixer until light and fluffy.

Beat in the eggs and pumpkin until just combined.

Add the pumpkin mixture to the flour mixture and stir until just combined.

Spread cake batter into prepared pan.

Take the streusel topping in your hands and press together to form large crumbs. Top the cake with the streusel. It will seem like too much, but use it all for the best streusel experience.

Bake for 50 minutes or until a tester inserted in the middle comes out mostly clean.

Cool completely.

Whisk together the powdered sugar and milk to make the glaze. Drizzle over the top before serving.

https://embed.mediavine.com/videos/xsphuho7add3mckp34dp

This pumpkin coffee cake has the biggest, best streusel topping ever!

Pumpkin Coffee Cake

This pumpkin bread recipe is packed with as much pumpkin as possible, making it unbelievably moist, dense, and fudgy. It's almost like biting into a piece of fudge! The browned butter glaze on top just makes things extra amazing!

Fudgy Pumpkin Bread with Browned Butter Glaze

applesauce (preferably unsweetened)

butter

Preheat oven to 350 degrees. Grease two 9x5 loaf pans.

In a large bowl, beat together the pumpkin, oil, and applesauce until well combined with an electric mixer.

In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, baking powder, salt, ginger, and cloves.

Slowly mix the dry ingredients into the wet until combined.

Beat in the eggs, one at a time, until well combined.

Pour batter evenly between the two pans. Bake for 50 minutes or until a tester comes out clean.

Cool for 5 minutes before removing from the pan to a wire rack. Cool completely.

While the bread is cooling, add the butter to a small sauce pan over medium heat and let melt. Once melted, continue cooking, whisking often, until the butter foams. When the butter begins foaming, whisk constantly until the butter turns a deep golden shade. Remove from the heat and whisk in the powdered sugar.

Drizzle over the bread.

https://embed.mediavine.com/videos/cg9rzfjctikrnsugqt4s

Pumpkin Bread Recipe

This pumpkin turns out so moist with loads of pumpkin spice. It&#039;s the perfect fall dessert, especially when topped with this easy cinnamon buttercream!

Pumpkin Cake with Cinnamon Frosting

vanilla

butter (room temperature)

heavy cream

Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans.

Add the eggs, sugar, oil, and vanilla to a large mixing bowl and beat together on medium speed until smooth and creamy. Stir in the pumpkin.

Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl and beat together until well combined.

Pour batter into prepared cake pans and bake for 25 minutes or until a tester comes out clean.

Cool cake completely before frosting.

For the cake

Add the butter, cinnamon, and vanilla to a large mixing  bowl and beat with an electric mixer until smooth.

Add the powdered sugar and cream and beat on low speed until incorporated. Increase speed to medium and continue mixing until the mixture is light and fluffy. Add additional cream to reach the desired consistency, if needed.

Spread 1 cup of frosting between the cake layers and frost the tops and sides of the cake. Sprinkle with cinnamon, if desired.

For the frosting:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1600686819/bwt4vpj9wvs3hjy5jhdm.mp4

This PUMPKIN CAKE is so moist and loaded with pumpkin spice. We top it off with a rich, creamy cinnamon buttercream frosting for the perfect fall touch. This cake will quickly become a favorite!

Pumpkin Cake with Cinnamon Buttercream

There are no eggs in these fluffy, pumpkin cinnamon rolls! Pumpkin bread dough with real pumpkin filling. The heavy cream makes them extra gooey!

Pumpkin Cinnamon Rolls

Red Star Platinum Superior Baking Yeast ((instant yeast))

butter ((softened))

all-purpose flour

heavy cream*** ((to be poured over rolls before baking))

cream cheese ((at room temperature))

vanilla extract

Warm the milk in a bowl in the microwave for just about 1 minute until it is warm. Pour it into a large bowl.

Add in the sugar and salt, then stir the mixture. The mixture should measure about 105-110 degrees F in order activate the yeast. Add 1 package of instant yeast right to this milk. Allow the yeast to sit for 3-5 minutes until the yeast is slightly frothy and activated.

Add the softened (almost melted) butter, pumpkin, pumpkin pie spice, cinnamon and vanilla. Stir this gently until it is all blended together.

Gradually add in the flour, 1 cup at a time. Add in the last 1/2 a cup and start to knead the dough with your hands until the last 1/2 cup of flour is incorporated in. Turn the dough out onto a floured surface and continue to knead the bread for about 7 minutes until it is smooth and elastic. Add a bit more flour as you need to during kneading. The dough should still feel sticky, but it will not stick to your hands.**

Place this dough in a greased bowl and cover it. Allow the dough to rise in a warm place until it has doubled, about 30-40 minutes.

Make the dough:

While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar, spices and pumpkin puree, mixing until well combined. Set aside.

Make the filling:

Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour. Flour a rolling pin and roll the dough to about a 24x15&quot; rectangle. (the size of the rectangle can vary...it does not have to be exact!)

Use a rubber spatula to smooth the pumpkin filling over the whole dough rectangle.

Starting on the long end, roll the dough up tightly jelly roll style. Cut into 15 slices and place in a greased 9x13 baking pan. If you have a slightly larger baking pan, that would be good to use. You can also use two round or square pans.

Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.

Preheat the oven to 350 degrees. Warm the heavy cream until the chill is off. Don&#x27;t make it hot...you just don&#x27;t want it cold. It should be warm to the touch.

Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.

Bake at 350 degrees for 25-28 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note...the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc.

If the rolls are getting too brown, place a piece of foil over the rolls during the last part of baking.

Allow the rolls to cool slightly.

Assemble the rolls:

In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.

Add in vanilla extract, cinnamon and the powdered sugar. Beat until combined.

Spread the frosting over the cooled rolls.

Store in an airtight container.

Make the frosting:

Tender, flaky, and moist! These pumpkin scones are a fall favorite and they&#039;re a great copycat for the fan favorite Starbucks pumpkin scone recipe!

Pumpkin Scones

preheat

whisk

Add the flour, brown sugar, pumpkin spice, baking powder, baking soda, and salt to a large mixing bowl and whisk to combine.

cut butter

Add the cold butter to the bowl and use a pastry cutter to cut the mixture together until you have coarse crumbs.

combine

In a small bowl, whisk together the pumpkin, milk, and egg. Stir into the dry ingredients until just moistened.

knead

Turn dough out onto a floured surface and knead 5 times, just to bring the dough together.

shape

Shape the dough into a circle about 1 inch thick and cut into 8 wedges.

bake

Place the scones on an ungreased baking sheet and bake for 12 minutes or until golden brown. Let cool for 25 minutes.

To make the glaze, whisk together the 2 cups of powdered sugar and milk until well combined.

glaze

Remove 1/4 cup of the glaze and spoon the rest over the top of the scones.

Add the cinnamon to the reserved glaze along with 2 tablespoons of powder sugar to thicken the glaze.

drizzle

Drizzle the cinnamon glaze over the top of the scones by letting it drip off a spoon over the scones.

chill

First time making scones. Simple to make, delicious to eat. Followed recipe just as written. Icing was a little less than stunning in appearance with the second glaze kind of melting into the first, but that was just a small aesthetic issue. It didn't stop husband from taking a second helping!

Fantastic recipe. I have never made scones before but I had just learned about cutting butter into flour so had a stick already frozen. I used a cheese grater to grate the frozen butter and it worked perfectly. I did two rounds of vanilla icing instead of more pumpkin spice but this recipe made it easy to tweak things as necessary!! Would you believe I buy a Starbucks scone every morning with my coffee? I will be searching for your vanilla recipe next :) thank you for sharing!

https://content.jwplatform.com/videos/iePrUBrI.mp4

PUMPKIN SCONES that bake up tall, soft, and tender! We top these with a simple vanilla glaze and then drizzle on a pumpkin spice glaze over the top. These make a great fall treat to serve with a cup of coffee or hot tea.

Top 8 easy pumpkin recipes recipes from across the web

The most viewed easy pumpkin recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Maple Glazed Pumpkin Donuts

Pumpkin Chocolate Chip Cookies

Pumpkin Crunch Cake

Pumpkin Coffee Cake with Streusel

Fudgy Pumpkin Bread with Browned Bu...

Pumpkin Cake with Cinnamon Frosting

Pumpkin Cinnamon Rolls

Pumpkin Scones

Top 8 easy pumpkin recipes recipes from across the web

The most viewed easy pumpkin recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Maple Glazed Pumpkin Donuts

Pumpkin Chocolate Chip Cookies

Pumpkin Crunch Cake

Pumpkin Coffee Cake with Streusel

Fudgy Pumpkin Bread with Browned Bu...

Pumpkin Cake with Cinnamon Frosting

Pumpkin Cinnamon Rolls

Pumpkin Scones

The most viewed easy pumpkin recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine