14 Creamy Pumpkin Desserts to Bake This Fall | SimplyMealful

Pumpkin season is the coziest time to bake, and these fourteen creamy desserts put the season's favorite squash front and center. From silky cheesecakes to no-bake pies and spiced custards, every recipe is rich, smooth, and made for crisp autumn evenings. Light the candles, preheat the oven, and pick your first bake.

1. Classic Pumpkin Cheesecake Bars

Silky pumpkin cheesecake on a buttery graham crust — every bite tastes like fall in bar form.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup sugar
• 16 oz cream cheese, softened
• 1 cup canned pumpkin puree
• 2/3 cup brown sugar
• 2 eggs
• 1 tsp pumpkin pie spice

Instructions

1. Heat the oven to 325°F and line an 8×8 pan with parchment.
2. Stir the graham crumbs, melted butter, and sugar together, then press firmly into the pan.
3. Beat the cream cheese and brown sugar until completely smooth, about 2 minutes.
4. Mix in the pumpkin puree, eggs, and pumpkin pie spice until just combined.
5. Pour over the crust and bake 35 to 40 minutes, until the center is barely set.
6. Cool, then chill at least 3 hours before slicing into bars.

2. Pumpkin Cream Puffs

Golden puff pastry shells filled with spiced pumpkin cream — light, airy, and dangerously good.

Ingredients

• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 4 eggs
• 1 cup heavy cream
• 1/2 cup pumpkin puree
• 1/3 cup powdered sugar
• 1/2 tsp pumpkin pie spice

Instructions

1. Boil the water and butter in a saucepan, then stir in the flour until a ball forms.
2. Beat in the eggs one at a time until the dough is smooth and glossy.
3. Scoop 12 mounds onto a lined baking sheet and bake at 400°F for 25 minutes until puffed.
4. Whip the heavy cream with the powdered sugar to soft peaks.
5. Fold in the pumpkin puree and pumpkin pie spice.
6. Split the cooled puffs, fill with pumpkin cream, and dust with extra spice.

3. No-Bake Pumpkin Cream Pie

A fluffy pumpkin filling in a cookie crust — all the flavor of pie with zero oven time.

Ingredients

• 1 graham cracker pie crust
• 8 oz cream cheese, softened
• 1 cup pumpkin puree
• 1/2 cup powdered sugar
• 1 tsp pumpkin pie spice
• 8 oz whipped topping, thawed
• 1/4 cup caramel sauce for drizzling

Instructions

1. Beat the cream cheese and powdered sugar until smooth and fluffy.
2. Add the pumpkin puree and pumpkin pie spice; mix until evenly orange.
3. Fold in the whipped topping gently until no streaks remain.
4. Spoon the filling into the pie crust and smooth the top.
5. Refrigerate at least 4 hours or overnight to set.
6. Drizzle with caramel sauce before serving.

4. Pumpkin Tiramisu Cups

Layers of espresso-soaked ladyfingers and pumpkin mascarpone cream in pretty little glasses.

Ingredients

• 1 cup strong espresso, cooled
• 8 oz mascarpone cheese
• 1 cup pumpkin puree
• 1/2 cup powdered sugar
• 1 cup heavy cream
• 1 tsp cinnamon
• 20 ladyfinger cookies
• Cocoa powder for dusting

Instructions

1. Whisk the mascarpone, pumpkin puree, powdered sugar, and cinnamon until smooth.
2. Whip the heavy cream to firm peaks and fold it into the pumpkin mixture.
3. Dip the ladyfingers quickly in the espresso and line the bottom of 6 cups.
4. Spoon over a layer of pumpkin cream, then repeat with a second layer.
5. Chill for at least 4 hours so the flavors meld.
6. Dust with cocoa powder right before serving.

5. Creamy Pumpkin Bread Pudding

Custardy cubes of bread soaked in pumpkin-spiced custard, baked until golden and puffy.

Ingredients

• 6 cups cubed day-old brioche
• 1 1/2 cups pumpkin puree
• 2 cups half-and-half
• 3/4 cup brown sugar
• 3 eggs
• 2 tsp pumpkin pie spice
• 1 tsp vanilla
• 1/2 cup chopped pecans

Instructions

1. Heat the oven to 350°F and butter a 9×13 baking dish.
2. Whisk the pumpkin, half-and-half, brown sugar, eggs, spice, and vanilla in a big bowl.
3. Toss in the bread cubes and let soak 15 minutes.
4. Transfer to the dish, sprinkle with pecans, and bake 40 to 45 minutes.
5. The pudding is done when puffed and the center barely jiggles.
6. Serve warm with a drizzle of cream or vanilla ice cream.

6. Pumpkin Panna Cotta

An elegant, wobbly Italian cream dessert kissed with pumpkin and warm spice.

Ingredients

• 2 1/2 tsp unflavored gelatin
• 1/4 cup cold water
• 2 cups heavy cream
• 3/4 cup pumpkin puree
• 1/2 cup sugar
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• Whipped cream for serving

Instructions

1. Sprinkle the gelatin over the cold water and let it bloom 5 minutes.
2. Warm the cream, sugar, pumpkin, and spice in a saucepan until steaming, not boiling.
3. Stir in the bloomed gelatin until fully dissolved.
4. Remove from heat and stir in the vanilla.
5. Pour into 6 lightly oiled ramekins and chill at least 6 hours.
6. Unmold onto plates and top with whipped cream.

7. Pumpkin Cream Cheese Swirl Brownies

Fudgy chocolate brownies marbled with tangy pumpkin cream cheese — the best of both worlds.

Ingredients

• 1 box fudge brownie mix
• Eggs and oil per box directions
• 8 oz cream cheese, softened
• 1/2 cup pumpkin puree
• 1/3 cup sugar
• 1 egg yolk
• 1/2 tsp cinnamon
• 1/4 cup mini chocolate chips

Instructions

1. Heat the oven to 350°F and line a 9×13 pan with parchment.
2. Prepare the brownie batter per the box and spread two-thirds in the pan.
3. Beat the cream cheese, pumpkin, sugar, egg yolk, and cinnamon until smooth.
4. Drop spoonfuls of pumpkin mixture over the batter, then add the remaining brownie batter.
5. Swirl with a knife and sprinkle with mini chocolate chips.
6. Bake 30 to 35 minutes; cool completely before cutting.

8. Pumpkin Mousse Parfaits

Cloud-light pumpkin mousse layered with crushed gingersnaps in tall glasses.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup powdered sugar
• 1 tsp pumpkin pie spice
• 1 1/2 cups heavy cream
• 1 tsp vanilla
• 12 gingersnap cookies, crushed
• 2 tbsp melted butter
• Extra whipped cream for topping

Instructions

1. Whisk the pumpkin, powdered sugar, spice, and vanilla until smooth.
2. Whip the heavy cream to stiff peaks and fold it into the pumpkin base in two additions.
3. Toss the crushed gingersnaps with the melted butter.
4. Layer cookie crumbs and mousse alternately in 6 glasses.
5. Chill at least 2 hours so the mousse firms up.
6. Top with whipped cream and a sprinkle of crumbs before serving.

9. Creamy Pumpkin Flan

Silky caramel-topped flan with a cozy pumpkin twist — a showstopper for fall dinners.

Ingredients

• 3/4 cup sugar for caramel
• 1 can (14 oz) sweetened condensed milk
• 1 cup pumpkin puree
• 1 1/2 cups whole milk
• 4 eggs
• 1 tsp pumpkin pie spice
• 1 tsp vanilla
• Pinch of salt

Instructions

1. Melt the sugar in a skillet over medium heat until deep amber; pour into a 9-inch round pan.
2. Blend the condensed milk, pumpkin, milk, eggs, spice, vanilla, and salt until smooth.
3. Pour over the caramel and set the pan inside a larger roasting pan.
4. Add hot water halfway up the sides and bake at 350°F for 55 to 60 minutes.
5. Cool, then chill at least 6 hours or overnight.
6. Run a knife around the edge and invert onto a serving plate.

10. Pumpkin Spice Crème Brûlée

Classic crackly-sugar custard infused with pumpkin and autumn spice.

Ingredients

• 2 cups heavy cream
• 1/2 cup pumpkin puree
• 5 egg yolks
• 1/2 cup sugar plus 6 tsp for topping
• 1 tsp pumpkin pie spice
• 1 tsp vanilla
• Pinch of salt
• Boiling water for the bath

Instructions

1. Heat the oven to 325°F and warm the cream with the pumpkin and spice until steaming.
2. Whisk the yolks with 1/2 cup sugar and the salt.
3. Slowly stream the hot cream into the yolks, whisking constantly.
4. Strain into 6 ramekins set in a baking pan; add boiling water halfway up.
5. Bake 35 to 40 minutes until the edges are set but centers wobble.
6. Chill 4 hours, sprinkle with sugar, and torch until caramelized.

11. Pumpkin Eclair Cake

No-bake layers of graham crackers, pumpkin pudding cream, and chocolate ganache.

Ingredients

• 2 boxes (3.4 oz each) vanilla pudding mix
• 3 cups cold milk
• 1 cup pumpkin puree
• 1 tsp pumpkin pie spice
• 8 oz whipped topping, thawed
• 1 box graham crackers
• 1/2 cup chocolate chips
• 1/4 cup heavy cream

Instructions

1. Whisk the pudding mix and milk 2 minutes until thickened.
2. Fold in the pumpkin, spice, and whipped topping.
3. Line a 9×13 dish with a single layer of graham crackers.
4. Spread half the pumpkin filling, add another cracker layer, then the rest of the filling.
5. Top with a final layer of crackers.
6. Heat the cream, pour over the chocolate chips, stir smooth, and spread on top; chill overnight.

12. Pumpkin Cream Whoopie Pies

Soft pumpkin cake cookies sandwiching a tangy cream cheese filling.

Ingredients

• 2 cups flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1/2 cup oil
• 1 egg
• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla

Instructions

1. Heat the oven to 350°F and line two baking sheets.
2. Whisk the flour, baking soda, spice, and salt.
3. Mix the pumpkin, brown sugar, oil, and egg, then stir in the dry ingredients.
4. Scoop 2-tablespoon mounds and bake 11 to 13 minutes; cool completely.
5. Beat the cream cheese, butter, powdered sugar, and vanilla until fluffy.
6. Sandwich pairs of cookies with a generous spoonful of filling.

13. Baked Pumpkin Custard Cups

Simple, silky baked custards that let pumpkin and vanilla shine.

Ingredients

• 1 1/2 cups pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 eggs
• 2/3 cup sugar
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• Whipped cream for serving

Instructions

1. Heat the oven to 350°F and set 8 ramekins in a baking pan.
2. Whisk all ingredients until completely smooth.
3. Divide among the ramekins and pour hot water halfway up the pan.
4. Bake 40 to 45 minutes until the centers are just set.
5. Cool on a rack, then chill at least 2 hours.
6. Serve topped with whipped cream and a pinch of cinnamon.

14. Pumpkin Cream Trifle

A towering trifle of pumpkin cream, cake cubes, and toffee bits — built for a crowd.

Ingredients

• 1 pumpkin spice cake mix, baked and cubed
• 2 boxes (3.4 oz) cheesecake pudding mix
• 3 cups cold milk
• 1 cup pumpkin puree
• 1 tsp pumpkin pie spice
• 12 oz whipped topping, thawed
• 1 cup toffee bits
• Caramel sauce

Instructions

1. Whisk the pudding mix and milk until thick; fold in the pumpkin and spice.
2. Fold in half the whipped topping.
3. Layer one-third of the cake cubes in a trifle bowl.
4. Top with one-third of the pumpkin cream and a sprinkle of toffee bits.
5. Repeat the layers twice more, ending with the remaining whipped topping.
6. Chill 4 hours; drizzle with caramel and extra toffee before serving.