15 Sweet and Savory Pumpkin Recipes to Make this Fall

Pumpkin spice is a beloved fall flavor, but don’t stop there. Pumpkin is a versatile ingredient and can be used in sweet or savory dishes. Use it for Pumpkin Chili or Pumpkin Cheesecake – when it comes to pumpkin almost anything goes!

Three pumpkin recipes set side by side. On the left is Chocolate Chip Pumpkin Bread. The center photo is a bowl of Spicy Pumpkin Soup. The picture on the right is Pumpkin Chiffon Pie with a slice set on a plate.

When I worked as a baker, we sold pumpkin muffins, pumpkin granola, and pumpkin spice lattes by the dozens once the air turned chilly. It was pumpkin season and we did everything we could to satiate the pumpkin craving.

Pumpkin spice is delicious but that’s not the only way to use fall’s favorite vegetable. Pumpkin can do so much more!

These recipes use either fresh or canned pumpkin. For recipes that use fresh pumpkin, look for sugar pumpkins or pumpkin pie pumpkins. The pumpkin should feel heavy for its size and have a smooth exterior with no soft spots, browning or mold. Also, in a pinch you can usually substitute butternut squash for pumpkin in most recipes and no one would be the wiser.

Pumpkins have a long shelf life so feel free to pick up a few so that you’re prepared when the pumpkin craving strikes.

When it comes to canned pumpkin just double check the label to make sure you’re buying canned pumpkin purée and not pumpkin pie filling.

  • Slow Cooker Pumpkin Soup

    Slow Cooker Pumpkin Soup
    Sabrina Modelle

    This vegan soup is so creamy! Two cans of pumpkin purée, coconut milk and vegetables simmer in the slow cooker so all you need to do is sit down and savor this vegetable packed soup.

  • Creamy Pumpkin Soup with Smoked Paprika

    Creamy Pumpkin Soup with Smoked Paprika
    Elise Bauer

    No time for a slow cooker? Try this smoky pumpkin soup! It’s on the table in an hour and can use fresh or canned pumpkin.

  • Pumpkin Chili

    Pumpkin Chili
    Aaron Hutcherson

    If you like your soup with some heft to it, then you’ll love this sausage, pumpkin and black bean chili. Plus, it’s a great make ahead option.

  • White Bean Soup with Ham, Pumpkin, and Chard

    White Bean Soup with Ham, Pumpkin, Chard
    Elise Bauer

    Ham and white beans are a classic combination. I love the addition of chopped pumpkin and chard to give a nutritious boost to this hearty fall soup.

    Continue to 5 of 15 below.
  • Spicy Pumpkin Soup

    Spicy Pumpkin Soup
    Elise Bauer

    Ginger, coriander, cumin, and curry work together to pump up the pumpkin flavor in this easy soup. Fresh minced ginger gives it a spicy kick but feel free to adjust to your own personal preference.

  • Pumpkin Ricotta Gnocchi

    Pumpkin Ricotta Gnocchi
    Elise Bauer

    Use pumpkin purée to make pumpkin gnocchi! The dough freezes well if you want to save some for another night. The sage really adds to the flavor and it’s a fun dinner for the family to make together.

  • Squid Ink Pasta with Pumpkin, Sage and Brown Butter

    Squid Ink Pasta with Pumpkin in Browned Butter Sage Sauce
    Elise Bauer

    This is the perfect show-stopping meal with its black and orange color scheme. Black pasta topped with a sage and brown butter sauce and served inside a sugar pie pumpkin is perfect for a Halloween dinner party!

  • Pumpkin Waffles

    Pumpkin Waffles
    Elise Bauer

    Waffles make any day feel special and these pumpkin spiced waffles are the reason breakfast is the most important meal of the day. Serve them up with homemade applesauce. If you have leftovers don’t worry, these waffles are a dream to freeze.

    Continue to 9 of 15 below.
  • Spicy Paleo Pumpkin Muffins

    Paleo Pumpkin Muffins
    Sabrina Modelle

    These muffins are delicious -- even non-paleo people will love them. Grated pumpkin, bell pepper and onion mix with alternative flours for a spicy muffin that works as well for breakfast as it does for lunch or dinner.

  • Pumpkin Gingerbread

    Pumpkin Gingerbread
    Elise Bauer

    Cinnamon takes a back seat in this gingery pumpkin loaf. As a bonus, it works well if substituting gluten free baking flour, such as King Arthur’s Flour or Bob’s Red Mill.

  • Chocolate Chip Pumpkin Bread

    Pumpkin chocolate chip bread sliced on a cutting board.
    Cindy Rahe

    Chocolate chips and a crunchy cinnamon sugar topping make this pumpkin bread stand out from the rest. Let cool completely before slicing to ensure the cleanest slices.

  • Instant Pot Pumpkin Cheesecake

    Pressure Cooker Pumpkin Cheesecake
    Coco Morante

    It took me way too long to fall in love with my Instant Pot. Pumpkin cheesecake with a graham cracker crust is the perfect fall dessert and the Instant Pot makes it so easy! No cracks, only silky deliciousness.

    Continue to 13 of 15 below.
  • Pumpkin Cookies

    Pumpkin cookies cooling on a rack.
    Elise Bauer

    Pumpkin cookies are a great way to use up leftover pumpkin. The addition of oatmeal keeps the cookie texture chewy rather than cakey while cardamom adds a pop of flavor.

  • Chiffon Pumpkin Pie

    Chiffon Pumpkin Pie
    Elise Bauer

    This custard-based pie starts with a gingersnap crust and is topped with a pile of whipped cream. The pumpkin custard requires chilling both before mixing in whipped egg whites and once the pie is filled, so make sure you leave yourself plenty of time.

  • No-Churn Pumpkin Spice Ice Cream

    No-Churn Pumpkin Spiced Ice Cream
    Lisa Lin

    Ice cream moves into fall with this pumpkin spice flavor. No-churn ice cream is really simple! Make the base, whip the cream fold it together and freeze it in a loaf pan. For easy scooping, let the ice cream warm on the counter for a few minutes before serving.