15 Delicious Canned Pumpkin Dessert Recipes You Need to Try

If you’ve got a can of pumpkin sitting in your pantry, then you’re in for a treat! Whether it’s fall or you’re just craving something cozy, these 15 canned pumpkin dessert recipes will definitely hit the spot. From creamy pumpkin pies to fluffy pumpkin muffins, there’s something for everyone. Plus, using canned pumpkin means you can whip these up in no time without all the fuss of prepping fresh pumpkins.

Each recipe features easy-to-find ingredients and straightforward steps, making it simple to create delicious pumpkin sweets that will have your kitchen smelling like autumn. Whether you’re planning a holiday gathering or just want a sweet snack to enjoy at home, these recipes will satisfy your pumpkin cravings. Get ready to impress your family and friends with delightful treats that celebrate the deliciousness of pumpkin!

Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies are a delightful twist on a classic favorite. Combining the warm flavors of pumpkin with rich chocolate chips creates a cozy treat that’s perfect for any occasion. The cookies are soft, chewy, and packed with fall spices, making them a great choice for autumn gatherings or simply as a sweet snack at home.

Making these cookies is simple and fun. With just a few ingredients and easy steps, you’ll have a fresh batch in no time. They’re great for baking with kids or enjoying a quiet afternoon in the kitchen. Plus, the smell of cookies baking will fill your home with warmth and comfort!

Ingredients

• 1 cup (240g) canned pumpkin puree
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) brown sugar, packed
• 1/2 cup (115g) unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups (240g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup (175g) chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the pumpkin puree, egg, and vanilla extract. Mix until well combined.
4. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips until evenly distributed throughout the dough.
7. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

No-Bake Pumpkin Pie Parfaits

No-Bake Pumpkin Pie Parfaits are a delightful treat that combines the rich flavor of pumpkin with creamy layers of whipped topping and graham cracker crumbles. This dessert is easy to whip up, making it perfect for gatherings or a cozy night in. The layers of pumpkin and cream create a satisfying contrast that is both light and rich at the same time.

With just a few simple ingredients, you can create a beautiful and delicious dessert that requires zero baking. The combination of spices like cinnamon and nutmeg gives it that warm, fall flavor, while the whipped topping adds a fluffy texture. Plus, it’s served in individual cups, making it a fun and festive option for any occasion!

Ingredients

• 1 cup canned pumpkin puree (240 g)
• 1 cup whipped topping (240 mL)
• 1/2 cup cream cheese, softened (120 g)
• 1/2 cup powdered sugar (60 g)
• 1 teaspoon vanilla extract (5 mL)
• 1 teaspoon pumpkin pie spice (5 g)
• 1 cup graham cracker crumbs (100 g)
• 1 tablespoon brown sugar (15 g)
• 1/2 teaspoon cinnamon (2 g)

Instructions

1. In a mixing bowl, combine the canned pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until smooth.
2. In another bowl, beat the softened cream cheese and powdered sugar together until creamy.
3. Fold in the whipped topping gently into the cream cheese mixture until well combined.
4. In small cups or jars, start layering by adding a layer of the pumpkin mixture followed by a layer of the cream cheese mixture.
5. Sprinkle a layer of graham cracker crumbs on top, then repeat the layers until you reach the top of the cup.
6. Finish with a dollop of whipped topping and a sprinkle of cinnamon on top.
7. Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld.

Pumpkin Spice Rice Krispie Treats

Pumpkin Spice Rice Krispie Treats are a delightful twist on the classic dessert, blending the familiar crunch of Rice Krispies with the warm, cozy flavors of pumpkin and spices. These treats have a creamy texture and a subtle sweetness that make them perfect for fall gatherings or a simple snack at home. They are easy to whip up, requiring just a few ingredients and minimal time in the kitchen.

The addition of pumpkin puree not only enhances the flavor but also gives these treats a lovely autumn hue. With each bite, you get a taste of cinnamon and nutmeg that pairs beautifully with the rich pumpkin. They’re a fun way to enjoy seasonal flavors in a familiar form, making them a hit with both kids and adults alike. Try these simple Rice Krispie treats for your next celebration or just to satisfy your sweet tooth!

Ingredients

• 4 cups Rice Krispies cereal
• 1/4 cup unsalted butter
• 1 package (10 oz) mini marshmallows
• 1/2 cup canned pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare the Pan: Grease a 9×13-inch baking dish with butter or cooking spray.
2. Melt Butter and Marshmallows: In a large saucepan, melt the butter over low heat. Add the mini marshmallows and stir until completely melted and smooth.
3. Add Pumpkin: Stir in the pumpkin puree, pumpkin pie spice, and vanilla extract until well combined.
4. Add Cereal: Remove the saucepan from heat and quickly fold in the Rice Krispies cereal until fully coated.
5. Press into Pan: Pour the mixture into the prepared baking dish. Use a greased spatula or your hands to press the mixture evenly into the pan.
6. Cool and Cut: Allow it to cool for about 30 minutes before cutting into squares and serving.

Pumpkin Flan with Cinnamon Whipped Cream

Pumpkin Flan with Cinnamon Whipped Cream is a delightful dessert that combines the rich flavors of pumpkin with the smooth, creamy texture of flan. This dessert is perfect for fall gatherings or any time you want a touch of sweetness in your life. The caramel sauce adds a lovely sweetness that complements the pumpkin, while the cinnamon whipped cream brings in a warm, comforting spice.

Not only does this pumpkin flan taste delicious, but it’s also simple to make. With just a few ingredients, you can whip up this elegant dessert that will impress your family and friends. It’s a fun twist on traditional flan, making it an easy favorite!

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 1 can (15 oz) canned pumpkin puree
• 1 can (14 oz) sweetened condensed milk
• 1 cup whole milk
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions

1. Make the Caramel: In a saucepan, combine granulated sugar and water over medium heat. Stir until the sugar dissolves, then let it boil until it turns a deep amber color. Quickly pour the caramel into a round baking dish, swirling to coat the bottom.
2. Prepare the Flan Mixture: In a blender, combine pumpkin puree, sweetened condensed milk, whole milk, eggs, vanilla, cinnamon, and nutmeg. Blend until smooth.
3. Pour the mixture over the caramel in the baking dish.
4. Bake the Flan: Preheat your oven to 350°F (175°C). Place the baking dish in a larger pan filled with hot water (a water bath). Bake for about 50-60 minutes, or until the flan is set in the middle.
5. Cool and Serve: Allow the flan to cool completely, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge and invert onto a plate. Whip the heavy cream with powdered sugar and top the flan with cinnamon whipped cream.

Creamy Pumpkin Cheesecake Bars

Creamy Pumpkin Cheesecake Bars are a delightful treat that perfectly combines the richness of cheesecake with the warm flavors of pumpkin. With a buttery crust and a smooth, spiced filling, these bars are both comforting and satisfying.

This recipe is easy to follow, making it a great choice for bakers of all skill levels. The bars are ideal for fall gatherings or just a cozy night in, and they can be enjoyed chilled or at room temperature.

Ingredients

• 200g (1 3/4 cups) graham cracker crumbs
• 100g (1/2 cup) unsalted butter, melted
• 50g (1/4 cup) granulated sugar
• 450g (16 oz) cream cheese, softened
• 200g (1 cup) pumpkin puree
• 150g (3/4 cup) brown sugar
• 60ml (1/4 cup) sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin spice

Instructions

1. Preheat your oven to 180°C (350°F). Line a 9×9 inch (23×23 cm) baking dish with parchment paper.
2. In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until combined. Press this mixture evenly into the bottom of the prepared dish.
3. In a large mixing bowl, beat the cream cheese until smooth. Add the pumpkin puree, brown sugar, sour cream, eggs, vanilla extract, and pumpkin spice. Mix until well combined.
4. Pour the pumpkin filling over the crust and spread evenly. Bake for 30-35 minutes, or until the center is set and slightly firm.
5. Allow the bars to cool in the pan, then refrigerate for at least 2 hours before slicing into squares. Enjoy!

Pumpkin Brownies with Cream Cheese Swirl

Pumpkin brownies with cream cheese swirl are a delightful twist on traditional brownie recipes. They combine the rich chocolate flavor we love with the warm, spiced notes of pumpkin, making them perfect for fall. The cream cheese swirl adds a creamy, tangy contrast that balances the sweetness of the brownies.

This recipe is simple to make and requires minimal ingredients, making it accessible for both novice and experienced bakers. You can whip these up for a cozy family dessert or serve them at your next gathering, and they are sure to impress!

Ingredients

• 1 cup (240 ml) canned pumpkin puree
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) brown sugar, packed
• 1/2 cup (115 g) unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (125 g) all-purpose flour
• 1/3 cup (30 g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 oz (115 g) cream cheese, softened
• 1/4 cup (30 g) powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×9 inch (23×23 cm) baking pan.
2. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, and vanilla until well combined.
3. Add the flour, cocoa powder, baking powder, salt, cinnamon, and nutmeg. Stir until just combined.
4. In a separate bowl, beat the cream cheese and powdered sugar until smooth.
5. Pour half of the brownie batter into the prepared baking pan. Drop spoonfuls of the cream cheese mixture over the batter, then pour the remaining brownie batter on top.
6. Using a knife or toothpick, swirl the cream cheese mixture into the brownie batter to create a marbled effect.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out mostly clean. Let cool before slicing into squares and serving.

Pumpkin Bread Pudding with Caramel Sauce

Pumpkin Bread Pudding with Caramel Sauce is a delightful treat that brings together the warm flavors of pumpkin and spices, creating a cozy dessert perfect for any occasion. The creamy texture combined with a rich caramel drizzle makes it a comforting option that everyone will enjoy. Plus, it’s easy to prepare, making it a fantastic choice for both novice and experienced bakers!

This dish is reminiscent of traditional bread pudding but with a seasonal twist. The pumpkin lends moisture and a subtle sweetness, while the spices elevate the flavor profile. Topped with luscious caramel sauce, every bite is an indulgent experience.

Ingredients

• 300g (10 cups) cubed day-old bread
• 400g (1 ¾ cups) canned pumpkin puree
• 200ml (¾ cup) whole milk
• 200ml (¾ cup) heavy cream
• 150g (¾ cup) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 100g (1 cup) pecans or walnuts, chopped (optional)
• For the Caramel Sauce: 200g (1 cup) brown sugar, 100g (½ cup) unsalted butter, 120ml (½ cup) heavy cream

Instructions

1. Preheat your oven to 175°C (350°F).
2. In a large bowl, whisk together pumpkin puree, eggs, sugar, milk, cream, vanilla, cinnamon, nutmeg, and salt until well combined.
3. Add the cubed bread to the pumpkin mixture, gently folding until the bread absorbs the liquid. Stir in chopped nuts, if using.
4. Transfer the mixture to a greased baking dish and spread it evenly.
5. Bake in the preheated oven for 45-50 minutes, or until set and golden on top.
6. While the pudding is baking, prepare the caramel sauce by melting butter in a saucepan, then stirring in brown sugar and cream. Bring to a boil and cook for 2-3 minutes until smooth.
7. Once the pudding is done, let it cool slightly before serving with warm caramel sauce drizzled on top. Enjoy!

Spiced Pumpkin Muffins with Streusel Topping

Spiced pumpkin muffins with a delightful streusel topping are a cozy treat that perfectly captures the essence of fall. These muffins are soft, moist, and full of warm spices like cinnamon and nutmeg, making them an inviting option for breakfast or a snack. The crunchy streusel adds a lovely texture and sweetness that pairs beautifully with the pumpkin flavor.

This recipe is simple and straightforward, making it great for both novice bakers and seasoned pros. You can whip up a batch in no time, and the smell of them baking will fill your kitchen with warmth. Whether you enjoy them fresh out of the oven or save some for later, these muffins are sure to bring a smile to your face!

Ingredients

• 240g (2 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar
• 80g (1/3 cup) brown sugar, packed
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 240ml (1 cup) canned pumpkin puree
• 120ml (1/2 cup) vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 100g (1 cup) chopped nuts or granola (for streusel topping)
• 50g (1/4 cup) unsalted butter, melted (for streusel topping)
• 30g (1/4 cup) all-purpose flour (for streusel topping)
• 1 tablespoon brown sugar (for streusel topping)

Instructions

1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
2. In a large bowl, mix together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. In a separate small bowl, create the streusel topping by combining the chopped nuts, melted butter, flour, and brown sugar. Mix until crumbly.
6. Scoop the muffin batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the streusel topping generously over each muffin.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Tart with Crumble Topping

This Pumpkin Tart with Crumble Topping is a delightful treat that perfectly combines the warm, comforting flavors of pumpkin with a crunchy topping. The creamy pumpkin filling is sweet and subtly spiced, while the crumble adds a satisfying texture that balances the smoothness of the tart. It’s a simple dessert to whip up, making it ideal for both novice bakers and seasoned pros. Whether you’re serving it at a cozy gathering or enjoying it on a quiet evening, this tart is sure to please.

The tart’s crust is buttery and flaky, creating a perfect base for the rich pumpkin filling. As the scent of spices fills your kitchen, you’ll find it hard to resist a slice fresh from the oven. This recipe uses canned pumpkin for convenience, ensuring that you can enjoy this seasonal favorite anytime.

Ingredients

• 1 pie crust (store-bought or homemade)
• 425 g (15 oz) canned pumpkin puree
• 150 g (3/4 cup) granulated sugar
• 60 g (1/4 cup) brown sugar, packed
• 2 large eggs
• 120 ml (1/2 cup) heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 100 g (1 cup) all-purpose flour
• 75 g (1/2 cup) unsalted butter, cold and cubed
• 50 g (1/4 cup) brown sugar, for crumble topping

Instructions

1. Preheat your oven to 190°C (375°F).
2. Roll out the pie crust and fit it into a tart pan. Poke holes with a fork to prevent bubbling.
3. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, eggs, heavy cream, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.
4. Pour the pumpkin filling into the prepared crust.
5. For the crumble topping, in another bowl, combine the flour, cold butter, and brown sugar. Use your fingers or a pastry cutter to mix until crumbly.
6. Sprinkle the crumble topping evenly over the pumpkin filling.
7. Bake in the preheated oven for 45-50 minutes, or until the filling is set and the topping is golden brown.
8. Let the tart cool for at least 15 minutes before slicing. Serve warm or at room temperature.

Pumpkin Pie Milkshake with Whipped Cream

If you’re looking for a sweet treat that combines the flavors of pumpkin pie and creamy milkshake, look no further! This Pumpkin Pie Milkshake is bursting with the warm spices of cinnamon and nutmeg, making it a cozy delight for any season. It’s simple to whip up and will have you craving more with each sip.

This indulgent milkshake is not only rich and creamy but also comes topped with fluffy whipped cream and a sprinkle of cinnamon for that extra touch of fall flavor. Perfect for a quick dessert or a special treat, it’s an easy recipe that anyone can make at home!

Ingredients

• 240 ml (1 cup) vanilla ice cream
• 120 ml (1/2 cup) canned pumpkin puree
• 60 ml (1/4 cup) milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon sugar (optional)
• Whipped cream for topping
• Cinnamon for garnish

Instructions

1. In a blender, combine the vanilla ice cream, canned pumpkin puree, milk, ground cinnamon, ground nutmeg, and sugar (if using).
2. Blend until smooth and creamy, scraping down the sides as needed.
3. Pour the milkshake into a chilled glass.
4. Top with whipped cream and a sprinkle of cinnamon.
5. Serve immediately and enjoy your delicious Pumpkin Pie Milkshake!

Pumpkin Scones with Maple Glaze

Pumpkin scones with maple glaze are a delightful treat that perfectly captures the essence of autumn. They are soft and tender, with a rich pumpkin flavor that’s enhanced by warm spices like cinnamon and nutmeg. The maple glaze adds a sweet touch, making these scones a fantastic choice for breakfast or as an afternoon snack. Plus, they’re simple to whip up, so even novice bakers can impress their friends and family.

These scones are not just about taste; they also have a lovely texture, with a flaky exterior and a moist interior. Drizzling them with maple glaze provides that finishing touch that takes them over the top. Perfect with a cup of coffee or tea, these scones are sure to become a favorite in your recipe collection.

Ingredients

• 240g (2 cups) all-purpose flour
• 50g (1/4 cup) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 60g (1/4 cup) unsalted butter, cold and cubed
• 120g (1/2 cup) canned pumpkin puree
• 1 large egg
• 60ml (1/4 cup) milk
• 100g (1 cup) powdered sugar
• 30ml (2 tbsp) maple syrup

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to blend until it resembles coarse crumbs.
4. In another bowl, mix together the pumpkin puree, egg, and milk until well combined.
5. Pour the pumpkin mixture into the dry ingredients and stir until just combined.
6. Turn the dough onto a floured surface and gently knead it a few times until it comes together. Pat it into a circle about 1-inch thick.
7. Cut the dough into wedges and place them on the prepared baking sheet.
8. Bake for 15-20 minutes until golden brown. Let them cool slightly on a wire rack.
9. For the glaze, mix powdered sugar and maple syrup until smooth, then drizzle over the warm scones before serving.

Pumpkin Pudding Cups with Gingersnap Crust

Pumpkin pudding cups with a gingersnap crust are a delightful dessert that combines the rich, creamy texture of pumpkin pudding with the spicy crunch of gingersnap cookies. This treat is both comforting and refreshing, making it perfect for any gathering or a cozy night in. Plus, it’s a breeze to whip up, requiring minimal effort while delivering a satisfying flavor that everyone will love.

The gingersnap crust adds a wonderful spice that pairs beautifully with the smooth pumpkin filling. Each cup is not only visually appealing but also packed with the classic flavors of fall. Whether you’re serving it for Thanksgiving or simply indulging on a weekday, these pumpkin pudding cups are sure to brighten your day.

Ingredients

• 200 grams (7 oz) gingersnap cookies
• 100 grams (1/2 cup) unsalted butter, melted
• 400 grams (14 oz) canned pumpkin puree
• 100 grams (1/2 cup) granulated sugar
• 240 ml (1 cup) milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons cornstarch
• 240 ml (1 cup) heavy cream, whipped (optional for topping)
• Extra gingersnap crumbs for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. Crush the gingersnap cookies in a food processor until fine. Mix the crumbs with the melted butter until well combined.
3. Press the mixture into the bottom of serving cups to form a crust. Bake for 10 minutes, then let cool.
4. In a saucepan, whisk together the pumpkin puree, sugar, milk, vanilla, cinnamon, nutmeg, salt, and cornstarch over medium heat. Cook until it thickens, about 5-7 minutes.
5. Pour the pumpkin mixture over the cooled gingersnap crusts and refrigerate for at least 2 hours to set.
6. Before serving, top with whipped cream and a sprinkle of extra gingersnap crumbs.

Pumpkin Mousse with Chocolate Shavings

Pumpkin mousse is a delightful treat that blends the warm spices of fall with a light, airy texture. This dessert is creamy and smooth, making it a perfect ending to any meal. The rich pumpkin flavor is beautifully complemented by a sprinkle of chocolate shavings, offering a sweet contrast that makes each bite enjoyable.

Plus, it’s simple to whip up! You can easily prepare this mousse in no time, allowing you to focus on enjoying the company of your friends and family. Whether it’s for a holiday gathering or just a cozy night in, this pumpkin mousse is sure to impress.

Ingredients

• 1 cup (240 ml) canned pumpkin puree
• 1 cup (240 ml) heavy cream
• 1/2 cup (100 g) granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon gelatin powder
• 2 tablespoons cold water
• 1/2 cup (90 g) chocolate shavings for garnish

Instructions

1. In a small bowl, sprinkle the gelatin over cold water and let it bloom for about 5 minutes.
2. In a mixing bowl, combine the pumpkin puree, sugar, vanilla, cinnamon, nutmeg, and salt. Mix until well blended.
3. In another bowl, whip the heavy cream until soft peaks form. Gently fold half of the whipped cream into the pumpkin mixture.
4. Heat the bloomed gelatin in the microwave for about 10 seconds until dissolved. Stir it into the pumpkin mixture until fully incorporated.
5. Fold in the remaining whipped cream until smooth.
6. Transfer the mousse into serving dishes and refrigerate for at least 2 hours.
7. Before serving, top with chocolate shavings for an extra touch of sweetness.

Pumpkin Snickerdoodle Cake

Pumpkin Snickerdoodle Cake is a delightful twist on the classic snickerdoodle cookie, blending the warm flavors of cinnamon and pumpkin spice into a moist, fluffy cake. The cake has a unique sweetness and a comforting aroma that makes it perfect for fall gatherings or a cozy night in.

This recipe is simple to whip up, requiring just a few common ingredients. With each slice, you’ll enjoy the lovely combination of spiced pumpkin and sugary cinnamon topping, topped off with a creamy frosting. It’s a treat that everyone will love!

Ingredients

• 250 g (2 cups) all-purpose flour
• 200 g (1 cup) granulated sugar
• 100 g (1/2 cup) unsalted butter, softened
• 240 ml (1 cup) canned pumpkin puree
• 2 large eggs
• 5 g (1 teaspoon) baking powder
• 5 g (1 teaspoon) baking soda
• 5 g (1 teaspoon) ground cinnamon
• 2 g (1/2 teaspoon) ground nutmeg
• 2 g (1/2 teaspoon) salt
• 60 ml (1/4 cup) milk
• 200 g (1 1/2 cups) powdered sugar (for frosting)
• 120 g (1/2 cup) cream cheese, softened (for frosting)
• 5 ml (1 teaspoon) vanilla extract (for frosting)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the pumpkin puree and eggs, mixing until well combined.
4. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, alternating with milk, mixing until just combined.
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. While the cake is cooling, prepare the frosting by beating together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
10. Once the cake is completely cooled, spread the cream cheese frosting over the top. Optionally, sprinkle with additional cinnamon for garnish.

Pumpkin Spice Layer Cake

Pumpkin Spice Layer Cake is a delightful treat that embodies the flavors of fall. This moist cake, made with canned pumpkin and a blend of warm spices, is perfect for any autumn gathering. With its rich pumpkin flavor and creamy frosting, each slice offers a comforting and indulgent taste experience. Plus, it’s surprisingly easy to prepare, making it a great option for both novice and experienced bakers.

This cake consists of three tender layers, generously filled with a luscious cream cheese frosting that complements the spices beautifully. The combination of pumpkin, cinnamon, nutmeg, and ginger creates a warm, inviting aroma that fills your kitchen and sets the mood for cozy gatherings. Whether you’re celebrating a special occasion or just craving a seasonal dessert, this cake is sure to bring smiles all around.

Ingredients

• 250g (2 cups) all-purpose flour
• 200g (1 cup) granulated sugar
• 100g (1/2 cup) brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 240ml (1 cup) canned pumpkin puree
• 120ml (1/2 cup) vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 450g (16 oz) cream cheese, softened
• 100g (1 cup) powdered sugar
• 1 teaspoon vanilla extract (for frosting)

Instructions

1. Preheat your oven to 180°C (350°F). Grease and flour three 20cm (8-inch) round cake pans.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
7. For the frosting, beat the cream cheese until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until creamy.
8. Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then repeat with the second layer. Top with the third layer and frost the top and sides of the cake.
9. Decorate as desired and enjoy your Pumpkin Spice Layer Cake!