Celebrate the unofficial holiday that is pumpkin season with these 15 favorite pumpkin desserts and be sure to head to my pumpkin basque cheesecake recipe at the bottom of this post.
Are you like me and feel that every season is starting to creep into the last? What I mean is that every holiday season, official or unofficial, seems to be starting earlier and earlier. We’ve all seen those Christmas decorations showing up before Halloween, right?
I don’t think this is a bad thing, especially when it comes to seasonal dessert flavors. A good example is pumpkin desserts. It’s a distinct flavor tied to fall that its seasonality will always be at least somewhat baked in, but who doesn’t want to let pumpkin creep into more of their life? With that in mind, whether it’s early September or late February, here are some of my favorite pumpkin desserts to enjoy.
This pumpkin bread is perfect for fall. Roasting your own pumpkins elevates the flavor, and it is packed with fall spices for perfect snack or weekend brunch.
I made this Chocolate Pumpkin Swirl Bundt Cake with my friend Andrew Zimmern last year. I recently made a pumpkin pie and roasted several pumpkins and squash, so I have lots of great gourd puree on hand and this is one of my all-time favorite cakes, so I wanted to share it with you.
To make the pie extra special, roast your own pumpkin. I promise it is it worth it, and not nearly as hard as it sounds. Canned is fine too, and no matter how you get your pumpkin flavor, the resulting combination of flavors in this pie is a must for your dessert table.
Basque cheesecake with its mahogany-colored top and super-rich custardy interior is one of my all-time favorite desserts. I was inspired by the season to add roasted pumpkin and spices to the cheesecake base and it may not be traditional, but it’s delicious.
I know pumpkin can be a divisive flavor, even inside families. Grandma may love it. Uncle Bob may hate it. But pumpkin is sure to end up on most Thanksgiving tables. I love these bars as a pumpkin compromise because they are a great way to ease into the Thanksgiving essential, and give a loving gesture to those who adore pumpkin.
The pear and cranberry add a natural sweet and tart flavor to this wonderful take on a crisp or crumble. In true Minnesota fashion, I call it a “Hot Dish.”
Delicious roasted pumpkin crème brûlée is easy to make and so much fun. You can bake it in mini pumpkins if you like and torching it may be the very best part! This makes 8 large or 12 smaller servings.
This is a simple and delicious spiced pumpkin cake that is perfect for any fall occasion. I shaped it like a pumpkin to make it a fun centerpiece for a Halloween party or Thanksgiving dessert table.
The silky texture of pumpkin and cheesecake go together perfectly for this fall treat. The candied almond adds a crunchy texture to compliment the silky filling.
This is a combination of my pumpkin spice bundt cake — another Midwestern classic — and a caramelly apple crisp. It’s perfect straight from the oven with a scoop of ice cream as dessert, then served warm the next morning for breakfast.
This pie is all the things I love in a pumpkin pie and more. The pumpkin filling is not too sweet, because of the tang of buttermilk and it's combined with a crunchy streusel made with pepitas and buckwheat. From Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit by Lisa Ludwinski
A twist on basic pumpkin cake, this pumpkin spice cake is covered in beautifully torched balsamic cinnamon meringue with bittersweet ganache between the layers. This cake is made of several recipes from my book, Zoë Bakes Cakes.
This recipe combines some wonderful flavors into a bread pudding that is warm, sweet and hearty. The pumpkin, spices, the prune combo is absolutely delicious.
This cheesecake is topped with some beautiful red fruits, including sugared cranberries. The tartness combined with the crisp sugar coating is a perfect compliment to the smoothness of the cake.
I made the Apple Bundt Cake. I used 3/4 reg sugar & 1/3 cup brown sugar. Only 1/4 cup oil and 1 cup of apple sauce (for 1 cup of remaining oil.) I did not make the glaze. Everyone needs to decrease sugars, butters and oils & Dr.’s wonder why everyone is overweight!! Still tastes great! I want to still make the Pumpkin Bread, Apple Pumpkin Cake, & Butterscotch Pot de crème. Great recipes!!
I'm Zoë François and I love to bake. This is where I play with sugar and take the mystery out of baking everything from cookies to wedding cakes. I studied pastry at the CIA (the culinary school, not the spy agency), worked in restaurants, have written 10 cookbooks and you can find more of my creations in my Substack Newsletter and YouTube videos. More...
I made the Apple Bundt Cake. I used 3/4 reg sugar & 1/3 cup brown sugar. Only 1/4 cup oil and 1 cup of apple sauce (for 1 cup of remaining oil.) I did not make the glaze. Everyone needs to decrease sugars, butters and oils & Dr.’s wonder why everyone is overweight!! Still tastes great! I want to still make the Pumpkin Bread, Apple Pumpkin Cake, & Butterscotch Pot de crème. Great recipes!!
Wow! These all look amazing. I will be making one for Thanksgiving for sure.