12 creative pumpkin recipes we can eat all day long

With fresh pumpkins now in season and canned pumpkin filling the shelves at our supermarkets, I’ve found so many recipes — from sweet to savory — that use this quintessential fall ingredient that will really help change things up from our usual seasonal pumpkin mainstays.

Need more encouragement to cook with pumpkin? It’s a terrific way to get some extra potassium into your diet, along with vitamins A, E, C, and B. It even has calcium, which is not only good for kids, but smart for those of us parents starting to think a little more about bone health as we get older.

Note: Several of these recipes call for canned pumpkin, and while we’re all about convenience, be sure to take a look at the easy, two-step pumpkin puree recipe from Everyday Delicious, should you want to make your own from scratch. And if you have an Instant Pot (affiliate) making your own pumpkin puree is a snap.

Updated for 2022

At top: Pumpkin and Sausage Pasta Bake at A Nerd Cooks; Pumpkin Brownies at Lil’ Luna

Pumpkin Cream Cold Brew

This pumpkin cream cold brew at Herbs & Flour is a copycat Starbucks recipe, and I love that you can make the pumpkin cream then store it in the fridge. One batch will doctor up six full cups of coffee, so you’ll be good for the week — provided you really like pumpkin spice coffee!

Pumpkin Cream Cold Foam

I am a bit addicted to this deliciousness called Pumpkin Cream Cold Foam, but don’t love how much it costs at the drive-thru. This recipe from Masala & Chai not only tastes amazing, but it is also so super simple! Now I can have my pumpkin cold foam fix all day long at home, on everything from my morning coffee to my afternoon chai.

Pumpkin Cinnamon Rolls

I love the idea of adding pumpkin spice to our breakfast pastries, and these pumpkin cinnamon rolls with cream cheese icing (yum) from I Heart Recipes are speaking to me. The best part: these are semi-homemade, thanks to the use of ready-made crescent roll dough. So easy! Saturday morning just got a serious upgrade.

Pumpkin Spice Donuts

Another breakfast option are these incredible Pumpkin Spice Old Fashioned Donuts at Good Things Baking. It’s a creative pumpkin recipe if you tend to go classic with cider donuts if you make them homemade. Yes, these do take some extra effort (3 mixing bowls, and they have to be fried) but OMG they’re worth it for a special weekend morning.

Pumpkin Hummus

My family loves hummus and I love this twist on the classic that provides a subtle pumpkin flavor. Hummus makes a great lunch, snack, or appetizer. It’s naturally gluten-free and vegan, and even better can be made several days ahead of time and kept in the fridge for those last-minute potlucks. Don’t throw out that liquid that comes in the can with chickpeas! That is aquafaba, a key ingredient in this recipe.

Pumpkin Chorizo Chili

Adding some pumpkin to your chili may not be something you ever considered but, wow! So smart! Not only do the flavors blend well in this Pumpkin Chorizo Chili recipe from The Original Dish, but it’s an easy way to sneak some extra vitamins into your lunch or dinner. The recipe calls for chorizo sausage along with beef which makes it extra delectable, and her spice mix just makes it warm and cozy, whether you’re eating it in front of the fireplace or taking advantage of a comfortable fall evening on the porch.

Pumpkin Gnocchi

If you’ve ever fallen in love with a pumpkin or squash-filled ravioli, you must give this handmade pumpkin gnocchi recipe a try, courtesy of Page & Plate. The pumpkin is mixed directly into the gnocchi dough, not served as part of the sauce, which should yield a subtly tasty main. I think it’s a particularly good “hide the veggies” option for particular kids who don’t love their veggies chunky. Top with brown butter and sage — or hey, just butter for the kids, and a sprinkle of salt. However, Laura gives several ideas for toppings, from crispy bacon to kale to charred onions. Mmmm. (Don’t be nervous if you’ve never made gnocchi by hand, know this recipe requires only 15 minutes of prep time before cooking It’s that easy!)

Pumpkin and Sausage Pasta Bake

Even with schooling from home and working from home, I still find myself cramming when it comes to dinnertime. But this pumpkin and sausage pasta bake at A Nerd Cooks is a creative pumpkin recipe you can easily prepare ahead of time, then pop the dish right in the oven when you’re ready to feed your family. The pumpkin sauce is made with Greek yogurt, giving it more of a savory, tangy flavor than a sweet one, which is a nice change from all the spice that goes with all that pumpkin this time of year.

Pumpkin Pretzel Sticks

To change things up from a side of bread, these slightly sweet Pumpkin Pretzel Sticks at A Kitchen Hoor’s Adventures are phenomenal with any protein main. Or hey, just serve with a bowl of chili, or alongside a sheet pan of roasted veggies for a lighter but truly satisfying dinner idea. For a fun appetizer or snack, I’d make them bite-sized instead of in loaves, and serve with cheese sauce or mustard for dipping.

Pumpkin Swirl Brownies

Definitely don’t forget pumpkin when it comes to dessert time (Not that you would!) If you tend to default to pumpkin bread or pumpkin muffins, get creative with Pumpkin Brownies from our friends at Lil’ Luna. It’s like pumpkin spice cake swirled with brownie, and it looks incredible.

Pumpkin Pie Bars

If you’re gearing up mentally for Thanksgiving dinner, but you aren’t quite ready to go full pumpkin pie yet, then these vegan Pumpkin Pie Bars at Choosing Chia may be just what you’re craving. It turns the Thanksgiving dessert staple an easy, finger-food alternative that we can enjoy any day of the week.

Pumpkin Chocolate Chip Oatmeal Bars

For a sweet treat that isn’t totally empty calories, these Pumpkin Chocolate Chip Oatmeal Bars at Sally’s Baking Addiction should satisfy all of the sweet tooths in your household. With no added refined sugar, they might even be a good alternative to breakfast bars for your kids, even if it’s not an everyday breakfast. Can you tell I’ll use any excuse to eat them all day long?