25 Pumpkin Dessert Recipes, Including Everything from Pies to Cheesecake

No pie dough here! We've turned up the volume on a classic graham cracker crust recipe by swapping in gingersnap cookies. The extra tall filling is made with pumpkin puree, Marsala wine, gelatin, and spices, and sweetened with Sugar In The Raw.

Create the sweetest pumpkin patch ever! Garnished with handmade marzipan pumpkins, these moist cupcakes are perfect for Halloween parties at school or work.

Consider this your tried and true pumpkin pie recipe. Once you make this version, you'll never need another recipe for pumpkin pie again. Follow our test kitchen's method to prevent sinking and cracks.

Why mess with a classic like carrot cake? Because pumpkin purée is a delicious add-in, that's why! Baked in an angel food cake pan, this easy cake is made for a crowd so start slicing!

Turn your favorite seasonal coffee drink into a delicious cake. Instant espresso powder blends in seamlessly to create a latte flavor. It's a rich, divine dessert that tastes like autumn.

Can't decide between pumpkin or pecan pie for Thanksgiving? Now you don't have to! This cream cheese and pumpkin-based pie topped with a crunchy pecan crumble offers the best of both worlds.

Sugar, spice, and everything nice. This twist on snickerdoodle cookies features canned pumpkin—why haven't we been doing this all along?

How about a pumpkin sheet cake with cream cheese frosting? It's easy to slice and serve to a crowd (or anyone with a big appetite for fall desserts). No one will be able to resist these bites.

The key to a perfect pumpkin-shaped cake is using a jelly roll pan, which helps create an even roll, sans breakage. It's filled with a light-as-air mascarpone and white chocolate filling—don't expect there to be any leftovers.

Wish you could have just one more bite of cheesecake? Now you can with these mini pumpkin cheesecake bars, topped with a pecan crunch.

Chewy chocolate-molasses gingerbread cookies enclose homemade pumpkin ice cream in this make-ahead Thanksgiving dessert. If you don't have an ice cream maker, you can use store-bought pumpkin ice cream instead.

Dress up your pumpkin pie for a special occasion with a glorious mountain of meringue. Make the crust and filling up to one day in advance to save prep time on Thanksgiving, then top it off with meringue right before serving.

Hand-held whoopie pies are a great dessert for kids—but with a rich chocolatey filling between two soft pumpkin-flavored cookies, grown-ups will want these treats, too.

Everyone can enjoy this moist, sweetly spiced fall favorite. Buttermilk keeps it rich and moist and a good ratio of sugar to eggs creates an airy filling.

The filling for this pie is covered with a thin layer of superfine sugar, which turns into a beautiful, brittle sheet of caramel when brûléed, or burned, with a small kitchen blowtorch.

The secret to making cheesecake that's free of cracks is baking at a low temperature and letting it cool in the oven without opening the door. This spiced pumpkin cheesecake uses a traditional graham-cracker crust, but feel free to create variations by adding chopped pecans or pumpkin seeds, or substituting gingersnaps or chocolate wafer cookies for the graham crackers.

An instant classic, this delicious hybrid is both impressive and irresistible, you'll want to make it again and again.

An easy gingersnap crust sets this pumpkin pie apart. The silky-smooth custard filling is cooked on the stove top.

With a cake-like interior and sugar-coated exterior, these treats capture the essence of doughnuts without the mess of deep-frying. Buttermilk and pumpkin purée make them melt-in-your-mouth moist.

Cinnamon, nutmeg, and fresh ginger spice this moist pumpkin-buttermilk cake. The combination of cream cheese and goat cheese in the frosting gives it a unique, tangy twist.

This pumpkin icebox pie is an easy solution to Thanksgiving dessert. Rather than the usual baked custard filling, this pie gets its silky texture courtesy of cream cheese and gelatin. The only baking needed is for the graham-cracker crust.

Maple syrup and lemon zest give a nuanced sweetness to the filling of this holiday tart. Fold fresh breadcrumbs into the pumpkin custard before baking for a unique texture.

Just a little different, that's this subtly spicy pumpkin pie. Either roasted-sugar-pumpkin puree or canned pumpkin can be used to make the filling. It's poured into a press-in graham crust made with whole-wheat flour, ground pepitas (pumpkin seeds), brown sugar, and a touch of cinnamon. The candied pepitas that top the pie are seasoned with a pinch of cayenne pepper.

An exceptionally creamy spiced-pumpkin filling is the centerpiece of this pie. The whipped cream topping is stabilized with gelatin so it doesn't collapse, making it possible to assemble the entire pie the day before Thanksgiving.

Rich chocolate brownies are made extra-moist with swirled layers of spiced pumpkin. The brownie batter is made with bittersweet chocolate and a touch of cayenne pepper to appeal to sophisticated palates.