22 Best Pumpkin Desserts for Thanksgiving

Pumpkin is the flavor of Thanksgiving, and it goes far beyond the classic pie. This collection gathers the best pumpkin desserts for the holiday, from a silky pumpkin pie and creamy cheesecake to a pumpkin roll, Bundt cake, bars, cookies, mousse and even ice cream.

You’ll find make-ahead showstoppers, quick no-bake options and easy treats for kids, so you can build a full dessert table or pick a single favorite. Every recipe calls for canned pure pumpkin purée, not pumpkin pie filling, so you control the sugar and spice.

1. Classic Pumpkin Pie

A smooth, warmly spiced pumpkin custard baked in a flaky crust is the one dessert nearly every Thanksgiving table needs. It slices best after a night in the fridge, so bake it a day ahead.

Servings: 8

Total time: 1 hour 15 minutes, plus cooling

Ingredients

• 1 unbaked 9-inch pie crust, homemade or store-bought
• 1 (15-ounce) can pure pumpkin purée
• 3/4 cup packed light brown sugar
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• Whipped cream, for serving

Instructions

1. Preheat the oven to 425°F (220°C). Fit the crust into a 9-inch pie plate, crimp the edge and chill while you make the filling.
2. Whisk the pumpkin, brown sugar, eggs, cream, milk, spices and salt until smooth and pour into the crust.
3. Bake for 15 minutes, then reduce the oven to 350°F (175°C) and bake for 35 to 45 minutes more, until the center jiggles only slightly and reads 175°F (79°C).
4. Cool for at least 2 hours, then refrigerate for up to 2 days. Serve with whipped cream.

2. Pumpkin Cheesecake

A creamy, spiced pumpkin cheesecake on a graham cracker crust is a showstopping alternative to pie. It needs an overnight chill, which makes it perfect for baking ahead.

Servings: 12

Total time: 2 hours 15 minutes, plus chilling

Ingredients

For the crust:

• 1 3/4 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons sugar

For the filling:

• 24 ounces cream cheese, at room temperature
• 1 cup packed light brown sugar
• 1 (15-ounce) can pure pumpkin purée
• 3 large eggs, at room temperature
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon kosher salt

Instructions

1. Preheat the oven to 350°F (175°C). Wrap a 9-inch springform pan in foil, press in the crust ingredients and bake for 10 minutes. Reduce the oven to 325°F (165°C).
2. Beat the cream cheese and brown sugar on low until smooth, then beat in the pumpkin, eggs one at a time, sour cream, flour, pumpkin pie spice and salt.
3. Pour over the crust and bake in a water bath for 70 to 80 minutes, until set at the edges with a slight wobble in the center, about 160°F (71°C).
4. Leave in the turned-off oven with the door ajar for 1 hour, then refrigerate for at least 8 hours or up to 3 days.

3. Pumpkin Roll with Cream Cheese Filling

A tender spiced pumpkin sponge rolled around a sweet cream cheese filling slices into pretty spirals that look bakery-made. It keeps for days in the fridge and freezes beautifully.

Servings: 10

Total time: 1 hour, plus chilling

Ingredients

For the cake:

• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 3 large eggs
• 1 cup sugar
• 2/3 cup pure pumpkin purée
• Confectioners’ sugar, for the towel

For the filling:

• 8 ounces cream cheese, softened
• 6 tablespoons unsalted butter, softened
• 1 cup confectioners’ sugar
• Pinch of kosher salt

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 15 x 10-inch jelly roll pan, line with parchment and grease the parchment.
2. Whisk the flour, baking soda, spices and salt. Beat the eggs and sugar until thick, beat in the pumpkin and fold in the dry ingredients. Spread in the pan.
3. Bake for 13 to 15 minutes, until the cake springs back. Turn out onto a towel dusted with confectioners’ sugar, peel off the parchment and roll up from a short end with the towel. Cool for 1 hour.
4. Beat the filling ingredients until smooth. Unroll the cake, spread with filling and roll it back up without the towel.
5. Wrap and chill for at least 1 hour or up to 3 days. Dust with confectioners’ sugar and slice.

4. Spiced Pumpkin Bread with Streusel

Moist, warmly spiced pumpkin bread gets a crunchy cinnamon streusel on top for a loaf that works as dessert or Thanksgiving breakfast. It tastes even better the next day.

Servings: 10

Total time: 1 hour 25 minutes, plus cooling

Ingredients

For the bread:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 2 teaspoons pumpkin pie spice
• 1 (15-ounce) can pure pumpkin purée
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/3 cup whole milk

For the streusel:

• 1/4 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons cold unsalted butter, diced

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line with a parchment sling.
2. Whisk the flour, baking soda, baking powder, salt and pumpkin pie spice. In another bowl, whisk the pumpkin, both sugars, oil, eggs and milk, then stir in the dry ingredients.
3. Rub the streusel ingredients together until crumbly.
4. Pour the batter into the pan, sprinkle with the streusel and bake for 60 to 70 minutes, until a skewer comes out clean.
5. Cool in the pan for 15 minutes, then lift out and cool completely.

5. Pumpkin Pie Bars

A buttery shortbread crust topped with a silky pumpkin filling gives you pumpkin pie in easy, crowd-sized squares. Sweetened condensed milk makes the filling extra creamy.

Servings: 24

Total time: 1 hour 15 minutes, plus chilling

Ingredients

For the crust:

• 2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon kosher salt
• 1 cup (2 sticks) cold unsalted butter, diced

For the filling:

• 1 (15-ounce) can pure pumpkin purée
• 1 (14-ounce) can sweetened condensed milk
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon kosher salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9 x 13-inch pan with parchment paper.
2. Pulse the crust ingredients until crumbly, press into the pan and bake for 18 to 20 minutes, until golden at the edges.
3. Whisk the filling ingredients until smooth and pour over the warm crust.
4. Bake for 25 to 30 minutes, until set with a slight jiggle and 160°F (71°C).
5. Cool, then refrigerate for at least 2 hours. Cut into 24 bars.

6. Pumpkin Bundt Cake with Maple Glaze

A tall, moist pumpkin Bundt cake made with sour cream and warm spices is drizzled with a sweet maple glaze. It feeds a crowd and keeps well for days.

Servings: 16

Total time: 1 hour 30 minutes, plus cooling

Ingredients

For the cake:

• Butter and flour, for the pan
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 tablespoon pumpkin pie spice
• 1 cup vegetable oil
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 4 large eggs
• 1 (15-ounce) can pure pumpkin purée
• 1/2 cup sour cream

For the glaze:

• 1 1/2 cups confectioners’ sugar
• 3 tablespoons pure maple syrup
• 1 tablespoon whole milk
• Pinch of kosher salt

Instructions

1. Preheat the oven to 350°F (175°C) and butter and flour a 10- to 12-cup Bundt pan.
2. Whisk the flour, baking powder, baking soda, salt and pumpkin pie spice.
3. Whisk the oil, both sugars and eggs until smooth, then whisk in the pumpkin and sour cream. Stir in the dry ingredients.
4. Pour into the pan and bake for 55 to 65 minutes, until a skewer comes out clean. Cool for 15 minutes, then turn out and cool completely.
5. Whisk the glaze ingredients and drizzle over the cake.

7. Pumpkin Snickerdoodles

Soft, puffy cookies made with pumpkin and rolled in cinnamon sugar taste like a cross between pumpkin bread and a snickerdoodle. Kids love helping roll them.

Servings: about 24 cookies

Total time: 50 minutes

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar, plus 1/3 cup for rolling
• 1/2 cup packed light brown sugar
• 1/2 cup pure pumpkin purée, blotted with paper towels
• 1 large egg yolk
• 2 1/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons pumpkin pie spice
• 2 teaspoons ground cinnamon

Instructions

1. Beat the butter, 1/2 cup granulated sugar and the brown sugar for 2 minutes, then beat in the pumpkin and egg yolk.
2. Mix in the flour, cream of tartar, baking soda, salt and pumpkin pie spice. Chill for 20 minutes.
3. Preheat the oven to 350°F (175°C). Mix the remaining 1/3 cup sugar with the cinnamon, roll the dough into 1 1/2-tablespoon balls and coat in it.
4. Bake 2 inches apart on parchment-lined sheet pans for 11 to 13 minutes, until set at the edges.

8. Pumpkin Bread Pudding

Cubes of brioche soak up a spiced pumpkin custard and bake into a puffed, golden pudding that’s crisp on top and creamy inside. Serve it warm with caramel sauce.

Servings: 10

Total time: 1 hour 10 minutes

Ingredients

• Butter, for the dish
• 1 (1-pound) loaf brioche or challah, cut into 1-inch cubes
• 4 large eggs
• 1 cup pure pumpkin purée
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup packed light brown sugar
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon kosher salt
• 4 tablespoons unsalted butter, melted
• Caramel sauce, for serving

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9 x 13-inch baking dish. Spread the bread cubes in the dish.
2. Whisk the eggs, pumpkin, milk, cream, brown sugar, pumpkin pie spice, salt and melted butter until smooth.
3. Pour over the bread, press down and let soak for 15 minutes.
4. Bake for 40 to 50 minutes, until puffed and golden and the center reads 160°F (71°C).
5. Cool for 10 minutes and serve warm with caramel sauce.

9. Pumpkin Mousse

Pumpkin, brown sugar and warm spices folded into whipped cream make a light, airy mousse that’s ready to chill in 15 minutes. Top it with crushed gingersnaps for crunch.

Servings: 6

Total time: 15 minutes, plus chilling

Ingredients

• 4 ounces cream cheese, softened
• 1 cup pure pumpkin purée
• 1/2 cup packed light brown sugar
• 1 1/2 teaspoons pumpkin pie spice
• Pinch of kosher salt
• 1 1/2 cups cold heavy cream
• 2 tablespoons confectioners’ sugar
• 1/2 cup crushed gingersnaps

Instructions

1. Beat the cream cheese, pumpkin, brown sugar, pumpkin pie spice and salt until smooth.
2. Whip the cream with the confectioners’ sugar to firm peaks.
3. Fold the whipped cream into the pumpkin mixture in three additions.
4. Spoon into 6 glasses and refrigerate for at least 1 hour or up to 1 day. Top with gingersnaps before serving.

10. Pumpkin Whoopie Pies

Soft, cakey pumpkin cookies sandwich a fluffy cinnamon cream cheese filling for a handheld dessert that kids and grown-ups both love. They travel well, too.

Servings: about 12 whoopie pies

Total time: 45 minutes, plus cooling

Ingredients

For the cookies:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 teaspoons pumpkin pie spice
• 1 cup packed light brown sugar
• 1/2 cup vegetable oil
• 1 cup pure pumpkin purée
• 1 large egg

For the filling:

• 4 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 1/2 cups confectioners’ sugar
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C) and line two sheet pans with parchment.
2. Whisk the flour, baking powder, baking soda, salt and spice. Whisk the brown sugar, oil, pumpkin and egg, then stir in the dry ingredients.
3. Drop 2-tablespoon mounds 2 inches apart and bake for 11 to 13 minutes, until the tops spring back. Cool completely.
4. Beat the filling ingredients until fluffy, spread on the flat side of half the cookies and top with the rest. Refrigerate for up to 3 days.

11. Pumpkin Dump Cake

A spiced pumpkin custard bakes under a buttery cake mix and pecan topping for a dessert that tastes like pumpkin pie meets pecan crumble. It takes about 10 minutes to assemble.

Servings: 12

Total time: 1 hour 10 minutes

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for the dish
• 1 (15-ounce) can pure pumpkin purée
• 1 (12-ounce) can evaporated milk
• 3 large eggs
• 1 cup packed light brown sugar
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon kosher salt
• 1 (15.25-ounce) box yellow cake mix
• 1 cup chopped pecans

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9 x 13-inch baking dish.
2. Whisk the pumpkin, evaporated milk, eggs, brown sugar, spice and salt and pour into the dish.
3. Sprinkle the dry cake mix evenly over the top, scatter with the pecans and drizzle with the melted butter.
4. Bake for 50 to 60 minutes, until golden and the pumpkin layer reads 160°F (71°C). Cool for 15 minutes before serving.

12. Pumpkin Chocolate Chip Cookies

Chewy pumpkin cookies loaded with chocolate chips are mixed by hand with melted butter for a crowd-pleasing treat. Blotting the pumpkin keeps them chewy rather than cakey.

Servings: about 20 cookies

Total time: 45 minutes

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 cup pure pumpkin purée, blotted with paper towels
• 1 large egg yolk
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 3/4 cups all-purpose flour
• 1 cup semisweet chocolate chips

Instructions

1. Whisk the melted butter with both sugars, then the pumpkin and egg yolk.
2. Whisk in the spice, baking soda and salt, then stir in the flour and chocolate chips. Chill for 20 minutes.
3. Preheat the oven to 350°F (175°C) and scoop 2-tablespoon mounds 2 inches apart on parchment-lined pans.
4. Bake for 11 to 13 minutes, until set at the edges. Cool on the pans for 5 minutes.

13. Pumpkin Tiramisu

Coffee-dipped ladyfingers layered with a fluffy pumpkin mascarpone cream make an eggless fall take on the Italian classic. It needs at least six hours in the fridge, so make it the day before.

Servings: 10

Total time: 30 minutes, plus chilling

Ingredients

• 8 ounces mascarpone, at room temperature
• 1 cup pure pumpkin purée
• 2/3 cup packed light brown sugar
• 2 teaspoons pumpkin pie spice
• 1 1/2 cups cold heavy cream
• 1 1/2 cups strong brewed coffee, cooled
• 1 (7-ounce) package crisp ladyfingers
• 1 tablespoon unsweetened cocoa powder

Instructions

1. Beat the mascarpone, pumpkin, brown sugar and spice until smooth. Whip the cream to stiff peaks and fold it in.
2. Dip half the ladyfingers quickly in the coffee and arrange in an 8-inch square dish. Spread with half the cream.
3. Repeat with the remaining ladyfingers and cream.
4. Cover and refrigerate for at least 6 hours or up to 2 days. Dust with cocoa before serving.

14. Pumpkin Crème Brûlée

Silky baked pumpkin custards are topped with a thin layer of sugar that’s caramelized into a crackly glass-like crust. They’re an elegant, make-ahead dessert for a dinner party.

Servings: 6

Total time: 1 hour, plus chilling

Ingredients

• 2 cups heavy cream
• 1/2 cup pure pumpkin purée
• 5 large egg yolks
• 1/3 cup sugar, plus 6 teaspoons for the tops
• 1 teaspoon pumpkin pie spice
• Pinch of kosher salt

Instructions

1. Preheat the oven to 325°F (165°C) and set 6 ramekins in a baking dish.
2. Heat the cream until steaming. Whisk the pumpkin, yolks, 1/3 cup sugar, spice and salt, then slowly whisk in the hot cream. Strain and divide among the ramekins.
3. Add hot water to the dish to come halfway up the ramekins. Bake for 35 to 45 minutes, until set with a slight wobble and 170°F (77°C).
4. Cool, then refrigerate for at least 4 hours or up to 2 days.
5. Just before serving, sprinkle each with 1 teaspoon sugar and caramelize with a kitchen torch or under a hot broiler, watching closely.

15. Pumpkin Cupcakes with Cream Cheese Frosting

Moist, spiced pumpkin cupcakes are topped with tall swirls of cinnamon cream cheese frosting. They’re easy to serve and perfect for a kids’ table.

Servings: 18 cupcakes

Total time: 50 minutes, plus cooling

Ingredients

For the cupcakes:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 teaspoons pumpkin pie spice
• 1 (15-ounce) can pure pumpkin purée
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2/3 cup vegetable oil
• 3 large eggs
• 1/4 cup whole milk

For the frosting:

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups confectioners’ sugar
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C) and line 18 muffin cups.
2. Whisk the dry ingredients. In another bowl, whisk the pumpkin, both sugars, oil, eggs and milk, then whisk in the dry ingredients.
3. Fill the liners two-thirds full and bake for 18 to 22 minutes, until a toothpick comes out clean. Cool completely.
4. Beat the frosting ingredients until fluffy and pipe onto the cupcakes. Refrigerate for up to 2 days.

16. Pumpkin Pie Dip

Cream cheese, pumpkin, brown sugar and spice whip into a fluffy dip that tastes like pumpkin pie filling. Serve it with gingersnaps and apple slices.

Servings: 8

Total time: 10 minutes

Ingredients

• 8 ounces cream cheese, softened
• 1 cup pure pumpkin purée
• 1/2 cup confectioners’ sugar
• 1/4 cup packed light brown sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 cup cold heavy cream
• Gingersnaps and apple slices, for serving

Instructions

1. Beat the cream cheese until smooth, then beat in the pumpkin, both sugars and the spice.
2. Add the cold cream and beat on high for 1 to 2 minutes, until fluffy.
3. Serve with gingersnaps and apple slices, or refrigerate for up to 3 days.

17. Pumpkin Pecan Pie

A layer of spiced pumpkin custard and a layer of gooey pecan pie filling bake together in one crust, so you don’t have to choose. Every slice shows off both layers.

Servings: 8

Total time: 1 hour 20 minutes, plus cooling

Ingredients

For the pumpkin layer:

• 1 unbaked 9-inch pie crust, homemade or store-bought
• 1 cup pure pumpkin purée
• 1/3 cup packed light brown sugar
• 1 large egg
• 1 teaspoon pumpkin pie spice

For the pecan layer:

• 2 large eggs
• 2/3 cup dark corn syrup
• 1/2 cup packed light brown sugar
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon kosher salt
• 1 1/4 cups pecan halves

Instructions

1. Preheat the oven to 350°F (175°C). Fit the crust into a 9-inch pie plate and crimp the edge.
2. Whisk the pumpkin layer ingredients until smooth and spread in the crust.
3. Whisk the eggs, corn syrup, brown sugar, butter and salt, stir in the pecans and carefully pour over the pumpkin.
4. Bake for 50 to 60 minutes, until the center is set with a slight wobble and reads at least 175°F (79°C). Tent the edges with foil if needed.
5. Cool for at least 3 hours before slicing.

18. Pumpkin Fudge

Real pumpkin purée cooked with sugar, butter and spice to the soft-ball stage, then stirred with white chocolate, sets into creamy, pumpkin-pie-flavored fudge. A candy thermometer makes it foolproof.

Servings: 36 pieces

Total time: 30 minutes, plus setting

Ingredients

• 2 cups sugar
• 3/4 cup (1 1/2 sticks) unsalted butter
• 2/3 cup evaporated milk
• 1/2 cup pure pumpkin purée
• 1 1/2 teaspoons pumpkin pie spice
• Pinch of kosher salt
• 2 cups (12 ounces) white chocolate chips

Instructions

1. Line a 9-inch square pan with parchment paper, leaving an overhang.
2. Combine the sugar, butter, evaporated milk, pumpkin, spice and salt in a heavy saucepan over medium heat. Bring to a boil, stirring constantly.
3. Cook, stirring, until a candy thermometer reads 234°F (112°C), 10 to 12 minutes.
4. Remove from the heat and stir in the white chocolate until smooth. Spread in the pan.
5. Let set at room temperature for 2 hours or in the refrigerator for 1 hour, then cut into 36 squares.

19. No-Churn Pumpkin Gingersnap Ice Cream

Creamy no-churn pumpkin ice cream swirled with crushed gingersnaps freezes without any machine. Serve it alongside apple or pecan pie for a pumpkin twist on à la mode.

Servings: 8

Total time: 15 minutes, plus freezing

Ingredients

• 1 (14-ounce) can sweetened condensed milk
• 1 cup pure pumpkin purée
• 2 teaspoons pumpkin pie spice
• Pinch of kosher salt
• 2 cups cold heavy cream
• 1 cup coarsely crushed gingersnaps

Instructions

1. Whisk the condensed milk, pumpkin, spice and salt in a large bowl.
2. Whip the cream to stiff peaks and fold it in.
3. Layer the mixture in a 9 x 5-inch loaf pan with the crushed gingersnaps, swirling gently.
4. Cover and freeze for at least 6 hours or up to 2 weeks. Let stand for 5 to 10 minutes before scooping.

20. Pumpkin Gingersnap Icebox Cake

Gingersnaps layered with pumpkin whipped cream soften overnight into a sliceable, cake-like dessert with no baking at all. It’s about 20 minutes of work and frees up the oven.

Servings: 10

Total time: 20 minutes, plus chilling

Ingredients

• 4 ounces cream cheese, softened
• 1 (15-ounce) can pure pumpkin purée
• 1/3 cup packed light brown sugar
• 2 teaspoons pumpkin pie spice
• 3 cups cold heavy cream
• 1/2 cup confectioners’ sugar
• About 60 gingersnap cookies, plus a few crushed for topping

Instructions

1. Beat the cream cheese, pumpkin, brown sugar and spice until smooth.
2. Whip the cream with the confectioners’ sugar to firm peaks. Fold two-thirds into the pumpkin and refrigerate the rest.
3. In a 9-inch springform pan, alternate layers of pumpkin cream and gingersnaps, making 4 or 5 layers and ending with cream.
4. Cover and refrigerate for at least 8 hours or up to 2 days. Top with the reserved whipped cream and crushed gingersnaps.

21. Pumpkin Blondies with White Chocolate

Chewy brown sugar blondies get a subtle pumpkin flavor and warm spice, plus pockets of creamy white chocolate. They’re mixed in one bowl and bake in about 30 minutes.

Servings: 16

Total time: 45 minutes, plus cooling

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup packed light brown sugar
• 1/2 cup pure pumpkin purée, blotted with paper towels
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons pumpkin pie spice
• 3/4 cup white chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line an 8-inch square pan with parchment paper.
2. Whisk the melted butter and brown sugar, then whisk in the pumpkin and egg.
3. Stir in the flour, baking powder, salt and spice, then fold in the white chocolate.
4. Spread in the pan and bake for 28 to 32 minutes, until golden and a toothpick comes out with moist crumbs.
5. Cool completely and cut into 16 squares.

22. Pumpkin Spice Sheet Cake with Brown Butter Frosting

A moist pumpkin sheet cake baked in a 9 x 13-inch pan is topped with a nutty brown butter frosting that tastes like toffee. It’s simple to make and serves a crowd.

Servings: 20

Total time: 1 hour, plus cooling

Ingredients

For the cake:

• Butter, for the pan
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 teaspoons pumpkin pie spice
• 1 (15-ounce) can pure pumpkin purée
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2/3 cup vegetable oil
• 3 large eggs

For the frosting:

• 1/2 cup (1 stick) unsalted butter
• 3 cups confectioners’ sugar
• 3 to 4 tablespoons whole milk
• Pinch of kosher salt
• Ground cinnamon, for dusting

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9 x 13-inch pan.
2. Whisk the dry ingredients. In another bowl, whisk the pumpkin, both sugars, oil and eggs, then stir in the dry ingredients.
3. Spread in the pan and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool completely.
4. Brown the butter in a saucepan for 5 to 7 minutes, until golden and nutty, then pour into a bowl and cool for 20 minutes.
5. Beat in the confectioners’ sugar, milk and salt until fluffy, spread over the cake and dust with cinnamon.