A collection of easy pumpkin dessert recipes perfect for fall baking, including cookies, cakes, bars, and pies using canned pumpkin puree.
Author:charliehayes
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 (15 oz) can pumpkin puree
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Prepare baking sheets with parchment paper or grease them lightly.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Stir in the pumpkin puree until fully incorporated. If using, fold in the chopped pecans.
Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart for cookies, or spread into a greased 9×13 inch pan for bars.
Bake cookies for 10-12 minutes, or until the edges are set. Bake bars for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the desserts cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a richer flavor, substitute half of the granulated sugar with maple syrup.
You can easily adapt this base recipe to make pumpkin spice dessert bars or drop cookies.
If you want a no bake option, use this pumpkin filling in pre-made graham cracker crusts and chill for at least 4 hours.